Category

Side Dishes

In Mashed Potatoes, Side Dishes

Yukon Gold Potato and Crab Cakes with Lemon-Dijon Aioli

Yukon Gold Potato and Crab Cakes with Lemon-Dijon Aioli

Yield: 54 each 2 oz cakes, 27 appetizer portions

Ingredients:

  • Yukon Gold Potato and Cakes
    • 5 lbs Reser’s® Special Request™ All Natural Yukon Mashed Potatoes (71117.94501)
    • 5 Eggs, whisked to combine
    • 4 cups Leeks, diced and sauteed until soft in avocado oil with 2 Tbsp kosher salt, cooled
    • 10 oz Dungeness crab meat
    • 1 cup Green onions, thinly sliced
    • 3 cups Panko breadcrumbs (for filling)
    • 4 cups Panko breadcrumbs (for coating)
    • 2 cups Canola oil (for frying)
  • Lemon-Dijon Aioli
    • 4 cups Mayonnaise
    • 8 each Garlic cloves, minced with 2 tsp Kosher salt
    • ½ cup Lemon juice, fresh
    • ¼ cup Dijon mustard
    • 2 Tbsp Italian parsley leaves, finely chopped

Directions:

  1. For Yukon Gold Potato and Crab Cakes,  sauté the diced leeks in ½ cup avocado oil with 2 Tbsp kosher salt until soft.
  2. Cool the leeks in the refrigerator.
  3. In a medium-sized metal bowl, mix the Reser’s Special Request™ All Natural Yukon Mashed Potatoes, eggs, and cooled leeks to combine.
  4. Fold in the crab meat and green onions, then the panko.
  5. Refrigerate at least two hours before portioning.
  6. For the Lemon-Dijon Aioli, mix all ingredients and refrigerate until ready to plate.
  7. After refrigerating the cake mixture, portion with a 2 oz disher.
  8. Flatten the portions into round cakes and coat them with panko breadcrumbs.
  9. Heat ½-inch canola oil in a pan and cook for 2-3 minutes per side until golden brown. Set onto cooling rack when done to drain excess oil.
  10. Plate two cakes with 1 oz aioli for an appetizer portion.
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In Mashed Potatoes, Side Dishes

Canal Street Macaroni and Cheese

Canal Street Macaroni and Cheese

Yield: 9 each 12 oz entrée servings

Ingredients:

  • 5 lbs Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
  • ¼ cup Canola oil
  • 1 ½ cups Andouille sausage, diced
  • 1 ½ cups Yellow onion, diced
  • 1 cup Green bell pepper, diced
  • 1 cup Red bell pepper, diced
  • 4 tsp Cajun seasoning
  • 1 cup Green onions, thinly sliced for garnish

Directions:

  1. In an 8-quart stockpot, heat oil to medium-high heat and add the diced Andouille sausage.
  2. Cook the sausage to brown slightly, stirring occasionally.
  3. Add the onion and diced bell peppers and cook to slightly brown and soften.
  4. Add the Cajun seasoning and stir.
  5. Add the entire bag of Reser’s Deluxe Macaroni and Cheese, and cook over medium heat, stirring occasionally, until heated through.
  6. Place into a 1/3rd pan and place into a steam table.
  7. Portion into a warm bowl or gratin dish and garnish with green onions.
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In Beans, Side Dishes

K-BBQ Beans

K-BBQ Beans

Yield: 20 each 8 oz side dish servings

Ingredients:

  • 8 lbs Reser’s® Smokehouse BBQ Beans (71117.14172)
  • ¼ cup Gochujang (Korean red chili paste)
  • 2 Tbsp Ginger, peeled and finely grated
  • 1 Tbsp Soy sauce
  • 1 cup Brown sugar
  • 1/3rd cup Water
  • 3 lbs Pork belly, cut into 1 1/2-inch cubes

Directions:

  1. Heat the oven to 350°F.
  2. For the pork belly, whisk together the gochujang, ginger, soy, brown sugar, and water.
  3. In a 2-inch ½ pan, coat the pork belly with the gochujang glaze. Cover the pan with foil and braise for 2 hours.
  4. After 2 hours, remove the foil and continue cooking to glaze and brown the pork, 45-55 minutes.
  5. Keep pork warm and remove ½ cup braising liquid, removing excess fat.
  6. Heat the Reser’s Smokehouse BBQ Beans in a medium-sized pot to heat through, add half of the pork and ½ cup of the braising liquid, and keep warm.
  7. Keep the remaining pork warm until ready to serve.
  8. Fill a gratin dish with 7 oz of the K-BBQ beans and garnish with 1 oz sliced gochujang glazed pork belly.
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In Macaroni & Cheese, Side Dishes

Nashville White Cheddar Macaroni and Cheese

Nashville White Cheddar Macaroni and Cheese

Yield: 12 each 8 oz side dish servings

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 6 oz Cream cheese, cut into 1 oz pieces and softened at room temperature for 1 hour
  • ¼ cup Pimentos, diced and drained
  • 1 tsp Hot sauce
  • 1 ½ cups White Cheddar, shredded

Directions:

  1. Heat the Reser’s White Cheddar Macaroni and Cheese bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
  2. Empty bag into a 6-inch 1/3rd pan and stir in the cream cheese to combine, followed by the pimentos, hot sauce, and shredded White Cheddar.
  3. Cover the pan and hold it in a warmer or steam table.
  4. To serve, fill a gratin dish with 8 oz of the complete Macaroni & Cheese.
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In Mashed Potatoes, Side Dishes

Sesame Ginger Sweet Potato Vinaigrette

Sesame Ginger Sweet Potato Vinaigrette

Yield: 1 gallon

Ingredients:

  • 5 lbs Reser’s® Vegan Mashed Sweet Potatoes (71117.14375)
  • 2/3rd cup + 2 Tbsp Soy sauce
  • 1 ¼ cup Sesame oil
  • 2 cups Seasoned rice vinegar
  • 3 Tbsp Garlic, chopped
  • 6 Tbsp Ginger, peeled and finely chopped
  • ¼ cup Sriracha
  • ½ cup Lime juice, fresh
  • 2 cups Water
  • ¾ cup Canola oil
  • ¾ cup Sugar
  • 3 Tbsp Black sesame seeds (optional)

Directions:

  1. Empty Reser’s Vegan Mashed Sweet Potatoes into a large metal bowl.
  2. Add all the remaining ingredients and whisk thoroughly to combine.
  3. Refrigerate until ready to use.
  4. For a salad, toss together the following:
    • 4 oz Mixed greens
    • 2 Tbsp Sesame ginger sweet potato vinaigrette
    • ½ cup English cucumbers, peeled, seeded, and thinly sliced
    • Brush the plate with the dressing, top with the dressed salad and garnish with toasted sesame seeds
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In Side Dishes

White Cheddar Creamed Corn

White Cheddar Creamed Corn

Yield: 12 each 8 oz sides

Ingredients:

  • 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
  • 1 cup Sour cream
  • ½ cup Roasted red peppers, diced and drained
  • 1 cup Green onions, sliced thinly
  • 1 tsp Hot sauce
  • 2 cups White Cheddar, shredded

Directions:

  1. Heat the Reser’s Sweet Corn with Butter bag in a pot of hot water or steamer until warmed through, approximately 14-16 minutes.
  2. Empty bag into a 6-inch 1/3rd pan and stir in the sour cream, roasted red peppers, ½ cup green onions, hot sauce, and shredded white Cheddar.
  3. Place into a steam table or warmer until ready to serve.
  4. Dish 8 oz into a small cast iron dish and top with remaining green onions as garnish.
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In Mashed Potatoes, Side Dishes

French Onion Mashed Potatoes

French Onion Mashed Potatoes

Yield: 12 each 9 oz sides

Ingredients:

Directions:

  1. Heat the Reser’s Special Request Gourmet Mashed Potatoes bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
  2. In a 6-quart stock pot, add caramelized onions, thyme leaves, and beef stock and reduce stock by half.
  3. Add the soy sauce and set aside.
  4. Empty the bag of mashed potatoes into 6-inch 1/3rd pan, add caramelized onion mixture, and mix to combine.
  5. Add Swiss cheese and mix gently to combine.
  6. Place into a steam table or warmer until ready to serve.
  7. Fill 9 oz into a small serving bowl and garnish with one thyme sprig.
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In Macaroni & Cheese, Side Dishes

Grilled Pork Belly Macaroni and Cheese

Grilled Pork Belly Macaroni and Cheese

Yield: 10 each 9 oz entrée

Ingredients:

Pork Belly Dry Cure

  • ½ cup Brown sugar, packed
  • 1 Tbsp Smoked paprika
  • 1 tsp Garlic, granulated
  • ¼ cup Kosher salt
  • 1 tsp Black pepper, 28 mesh

Directions:

  1. In a medium bowl, mix the dry cure together.
  2. Mix the cure with the ½-inch slabs of pork belly and refrigerate for 12-16 hours.
  3. After curing, rinse the pork belly and pat dry.
  4. Place pork belly slices onto parchment-lined sheet pan and cook at 350°F for 12-14 minutes, flip slices over and cook for another 12-14 minutes or until browned.
  5. Heat the Reser’s Special Request Deluxe Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  6. Empty the mac into a steam table pan and add the smoked Cheddar and mix to combine.
  7. To serve, grill a 3 oz piece of the cooked belly to warm through, slice, and place atop 9 oz of macaroni and cheese in a large, warmed bowl.
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In Beans, Other Products

Maple Bacon Bourbon BBQ Beans

Maple Bacon Bourbon BBQ Beans

Yield: 30 each 5 oz servings

Ingredients:

Directions:

  1. In a large stockpot, render the bacon on medium heat until crispy and remove it to a plate.
  2. Cook onions in the rendered bacon fat until softened and lightly browned.
  3. Add tomato paste and cook to thicken and brown slightly.
  4. Add bourbon and maple syrup to glaze and bring to boil.
  5. Place Reser’s American Harvest BBQ Bean Medley and rendered bacon in the pot.
  6. Heat over medium heat, stirring regularly to keep from scorching until the beans are heated through, 15-20 minutes.
  7. Place heated beans in steamtable or serve immediately.
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In Mashed Potatoes, Side Dishes

Timeless Baked Cheesy Potatoes

Timeless Baked Cheesy Potatoes

Yield: 20 each 6 oz servings

Ingredients:

 Cornflake Topping

  • 2 cups Cornflake cereal, measured, then crushed
  • 1/3 cup Butter, melted
  • ½ tsp Paprika

Cheesy Baked Potatoes

Directions:

  1. Preheat oven to 350°F.
  2. For Cornflake Topping, mix crushed cornflakes with melted butter and paprika in a bowl, and set aside.
  3. In a stand mixer bowl, combine Reser’s Special Request Natural Yukon Mashed Potatoes, sour cream, and Dijon mustard, and mix gently until well combined.
  4. Add shredded Cheddar cheese to the potato mixture, and mix in until incorporated.
  5. Prepare a 2-inch half pan with pan spray, fill with potato mixture, and smooth top with an offset spatula.
  6. Top potato base with a thin layer of Cornflake Topping
  7. Bake uncovered for 40-50 minutes until golden brown and heated through.
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