schiedadmin In Mashed Potatoes, Side Dishes

Chicken Pot Pie with Croissant Crust

Chicken Pot Pie with Croissant Crust

Yield: 8 each 12 oz entree servings

Ingredients:

• 4 lbs Reser’s® Pot Pie Filling (71117.12999) 
• 1/3rd cup Vegetable oil
• 2 ½ lbs Chicken breast, diced into 1-inch pieces
• 1 Tbsp Kosher salt
• 1 tsp 28 mesh Black pepper
• 10 cups Croissants, diced into 1-inch pieces
• ½ cup Italian parsley leaves, finely chopped

Directions:

1. Preheat oven to 350°F.
2. Cut the croissants into 1-inch pieces and toast in the oven for 4-5 minutes until lightly browned and dried, set aside to cool.
3. In a 6-quart saucepan, heat the oil over medium heat and add the diced chicken, kosher salt and black pepper.
4. Cook until lightly browned and cooked through.
5. Add the Reser’s Pot Pie Filling, heat through, and set aside.
6. To serve, place 12 oz of filling in a small cast iron pan and top with 1 cup of croissant pieces.
7. Bake for 5-6 minutes until the croissants are browned and filling is hot.
8. Garnish with Italian parsley and serve immediately.

schiedadmin In Mashed Potatoes, Side Dishes

Chicken Pot Pie with Mashed Potato Crust

Chicken Pot Pie with Mashed Potato Crust

Yield: 16 each 12 oz entree servings

Ingredients:

• 4 lbs Reser’s® Pot Pie Filling (71117.12999) 
• ¼ cup Vegetable oil
• 3 lbs Chicken thigh meat, diced into 1-inch pieces
• 2 tsp Kosher salt
• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 8 each Eggs
• 1 cup AP Flour
• 1 Tbsp Thyme, leaves only

Directions:

1. Preheat oven to 375°F.
2. In a rondeau over medium heat, heat the oil and add the diced chicken thigh meat and kosher salt.
3. Cook until lightly browned and cooked through.
4. Add the Reser’s Pot Pie Filling and heat through, stirring often. Set aside once heated.
5. In a large bowl, mix the Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes and eggs to combine.
6. Add the flour and thyme and mix gently to combine.
7. Divide the filling between 2 each 2” 1/3rd pans and spray with pan spray. 
8. Place the potato filling into a pastry bag fitted with a round tip and cover each pan in an even layer. Spread with an offset spatula to even out.
9. Bake uncovered for 20-25 minutes and golden brown on top.
10. Serve immediately.

schiedadmin In Cut Potatoes, Mashed Potatoes, Side Dishes

Pulled Pork Potato Fritters

Pulled Pork Potato Fritters

Yield: 35 each appetizer servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 10 lbs Reser’s® Shredded Potatoes (71117.14433)
• 16 each Eggs, whisked
• 2 lbs Smoked pork shoulder, pulled and chopped
• 2 cups Sharp Cheddar cheese, shredded
• 2 Tbsp Kosher salt
• 1 Tbsp Granulated garlic
• 2 cups AP flour
• 4 cups Green onions, thinly sliced, divided
• 1 quart Bourbon BBQ sauce for garnish
• Avocado or canola oil for frying

Directions:

1. In a large stand mixer with a paddle attachment, mix the Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes, Reser’s Shredded Potatoes, and whole eggs.
2. Add the chopped pork, sharp Cheddar, and 1 cup of the green onions, mixing gently to combine.
3. Sprinkle in the kosher salt, garlic and AP flour while slowly mixing.
4. Portion mixture into a ball and pan fry to test for seasoning.
5. Refrigerate the base for at least one hour to allow flavors to blend together.
6. Portion the base with a #10 3.25 oz disher and roll into balls and place onto a parchment lined sheet pan.
7. To serve, flatten 3 fritters slightly and pan fry in oil, about 2 minutes per side, until golden brown.
8. Place onto a warmed plate and garnish with green onions and BBQ sauce.

schiedadmin In Macaroni & Cheese, Side Dishes

Bulgogi Steak Macaroni & Cheese

Bulgogi Steak Macaroni & Cheese

Yield: 8 each entrees

Ingredients:

• 5 lbs Reser’s® Steam Table Classic Macaroni & Cheese (71117.56004)
• 2 ½ lbs Flank steak, thinly sliced
• 1 cup Bulgogi marinade
• 1 cup Sharp Cheddar, shredded
• Peanut oil for searing meat
• ½ cup Green onions, thinly sliced
• Toasted sesame seeds

Directions:

1. Place the thinly sliced flank steak in a small bowl and cover with the bulgogi marinade. Toss to combine.
2. Refrigerate for at least 8 hours or overnight.
3. Heat the Reser’s Steam Table Classic Macaroni & Cheese in the steamer for 18-20 minutes, massage bag, cut open, and place into a 4” 1/3rd pan.
4. Fold in shredded Cheddar, cover and place the pan into a steamtable.
5. To serve, preheat sauté pan with light coating of peanut oil and sear 5 oz marinated steak strips on both sides until browned and cooked through. Be careful not to crowd the pan and cook the slices individually.
6. Place 9 oz of the macaroni and cheese in a warmed bowl and top with the bulgogi beef strips.
7. Garnish the beef with toasted sesame seeds and green onions, serve immediately.

schiedadmin In Macaroni & Cheese, Side Dishes

Peruvian Grilled Shrimp Macaroni & Cheese

Peruvian Grilled Shrimp Macaroni & Cheese

Yield: 8 each entrees

Ingredients:

• 5 lbs Reser’s® Special Request™ White Cheddar Macaroni & Cheese (71117.12999)
• 48 each 21-25 shrimp, peeled and deveined (approximately 2 lbs)
• 1/3rd cup Avocado oil
• 1 Tbsp Aji amarillo chile powder
• ½ tsp Cumin, ground
• 2 tsp Turmeric, ground
• 1 tsp Granulated garlic
• Kosher salt
• ½ cup Cilantro leaves, finely chopped

Directions:

1. Heat Reser’s® Special Request™ White Cheddar Macaroni & Cheese in the steamer for 18-20 minutes, massage bag, cut open, and place into a 4” 1/3rd pan.
2. Add the shredded cheese and mix to combine. Cover and place on a steamtable.
3. Coat the steak lightly in oil and season with steak seasoning.
4. Grill to medium rare and let rest 5 minutes before slicing.
5. Place 10 oz of the macaroni & cheese in a heated bowl.
6. Top with sliced steak and top steak with 1 oz ladle of chimichurri. 
7. Serve immediately.

schiedadmin In Macaroni & Cheese, Side Dishes

Chimichurri Steak Macaroni & Cheese

Chimichurri Steak Macaroni & Cheese

Yield: 8 each entrees

Ingredients:

• 5 lbs Reser’s® Special Request™ White Cheddar Macaroni & Cheese (71117.12999)
• 1 cup Oaxaca or Jack cheese, shredded
• 8 each 5 oz pieces Hanger or flat-iron steak
• Avocado or grapeseed oil
• Steak seasoning
• Chimichurri sauce

Directions:

1. Heat Reser’s® Special Request™ White Cheddar Macaroni & Cheese in the steamer for 18-20 minutes, massage bag, cut open, and place into a 4” 1/3rd pan.
2. Add the shredded cheese and mix to combine. Cover and place on a steamtable.
3. Coat the steak lightly in oil and season with steak seasoning.
4. Grill to medium rare and let rest 5 minutes before slicing.
5. Place 10 oz of the macaroni & cheese in a heated bowl.
6. Top with sliced steak and top steak with 1 oz ladle of chimichurri. 
7. Serve immediately.

schiedadmin In Mashed Potatoes, Side Dishes

Carolina Pork Mashed Bowl

Carolina Pork Mashed Bowl

Yield: 12 each entrees

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 4 lbs Pulled pork
• 4 cups Grilled corn kernels, warmed
• 2 cups Bourbon caramelized red onions
• 2-3 cups Mustard BBQ sauce
• ¾ cup Green onions, sliced

Directions:

1. Place the Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes  in a steamer to heat, 18-20 minutes.
2. Place in a 1/3rd pan to keep warm.
3. Heat the pulled pork and toss with warmed mustard BBQ sauce, set aside to keep warm.
4. To serve in warmed bowl:
   • 6.5 oz of mashed potatoes on bottom of bowl.
   • Top with 6 oz mustard BBQ pulled pork,  1/2 oz bourbon caramelized red onions, 1/3rd cup grilled corn kernels.
   • Garnish with 1 Tbsp green onions.

schiedadmin In Mashed Potatoes, Side Dishes

Shallot-Herb Mashed Potatoes

Shallot-Herb Mashed Potatoes

Yield: 14 each 6 oz sides

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 8 oz Butter
• 1 cup Shallots, julienned
• ½ Tbsp Thyme leaves, roughly chopped
• ½ Tbsp Rosemary leaves, roughly chopped 
• Kosher salt as needed

Directions:

1. In a small saucepan, melt butter and add the julienned shallots.
2. Cook over medium heat until the shallots are softened, but before the butter starts to brown, 3-4 minutes.
3. Once softened, add the herbs and cook for one more minute.
4. Hold the shallot butter in a warm place for service.
5. Heat the Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes in a steamer or water batch until heated through, 18-20 minutes.
6. Place mashed potatoes into a 4″ 1/3rd pan and hold warm.
7. To serve, place 6 oz mashed potatoes into a warmed bowl and top with 1 oz of the shallot-herb butter.

schiedadmin In Mashed Potatoes, Side Dishes

Gourmet Baked Macaroni and Cheese

Gourmet Baked Macaroni and Cheese

Yield: 12 each 8 oz sides

Ingredients:

• 5 lbs Reser’s® Special Request™ Signature Macaroni & Cheese Steam Table
• (71117.14490)
• 4 Eggs, whisked
• 3 Tbsp Dijon mustard
• 1 cup Sharp Cheddar, shredded
• 1 cup White Cheddar, shredded
• 1 cup Kettle chips, crushed

Directions:

1. Preheat oven to 375°F.
2. In a large bowl, whisk together the Dijon mustard and eggs.
3. Fold in the Reser’s Special Request Signature Macaroni & Cheese and ½ cup each of white Cheddar and sharp Cheddar. 
4. Prepare a 2″ half pan with pan spray and fill with the macaroni base.
5. Top with the remaining shredded cheese and bake for 20-25 minutes or until golden brown and heated through.
6. Top with crushed Kettle chips and hold warm to serve.

schiedadmin In Mashed Potatoes, Side Dishes

Irio (Kenyan Potato, Pea, and Corn Mash)

Irio (Kenyan Potato, Pea, and Corn Mash)

Yield: 12 each 7 oz side servings

Ingredients:

• 5 lb Reser’s® Special Request™ Natural Creamy Deluxe Mashed Potatoes (71117.94500)
• 1 ½ cups IQF Peas, thawed
• 1 cup IQF Yellow corn, thawed
• 1 cup Butter

Directions:

1. Heat the entire bag of Reser’s Special Request Natural Creamy Deluxe Mashed Potatoes in a hot water bath or steamer until heated, 18-20 minutes.
2. Remove from heat and massage bag to ensure even heating.
3. Empty the mashed potatoes into a 400 1/3rd pan for service.
4. Mix the thawed peas and corn into the mashed potatoes and hold warm.
5. To serve, portion into a warmed dish and top with 1 Tbsp of butter.