Category

Side Dishes

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In Mashed Potatoes, Side Dishes

Cheesy Potato Cakes

Cheesy Potato Cakes

Yield: 30 cakes or 15 appetizer servings

Ingredients:

Directions:

  1. Preheat flat top grill to 375°F.
  2. Mix Reser’s Creamy Deluxe Mashed Potatoes with pepper, cheese, and chives in a bowl until combined. Form mixture into 30 each 1/2-inch thick patties.
  3. Dredge each patty in flour seasoned with salt and pepper shaking off any excess.
  4. Add cakes to grilled brushed with oil or butter and cook for 5-6 minutes or until golden and crisp.
  5. Flip the cakes over and cook for 5-6 more minutes.
  6. Serve 2 per plate with a dollop of sour cream on each cake.
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In Mashed Potatoes, Side Dishes

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Crispy Parmesan-Garlic Yukon Gold Mashed Potatoes

Yield: 15 each 5 oz portions

Ingredients:

Directions:

  1. In a steamer or large stockpot, heat the Reser’s Special Request All Natural Yukon Mashed Potatoes for 20-22 minutes until heated through.
  2. In a serving bowl, place the toasted Parmesan bowl with a small amount of the mashed on the bottom to keep the bowl from moving.
  3. Place 5 oz of the mashed potatoes inside the bowl and garnish with several thyme leaves and 5 garlic cloves.
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In Mashed Potatoes, Side Dishes

Ancho Chile Sweet Potatoes with Goat Cheese

Ancho Chile Sweet Potatoes with Goat Cheese

Yield: 16 each 5 oz portions

Ingredients:

Directions:

  1. In a steamer or hot water bath, heat the entire bag of Reser’s  All Natural Mashed Sweet Potatoes for 18-20 minutes or until heated through.
  2. Empty the entire bag into a 4-inch 1/3rd pan and mix in the Ancho chile powder.
  3. Cover the pan and keep warm.
  4. For service, top a 5 oz portion of the Ancho Chile Mashed Sweet Potatoes with 1 Tbsp of toasted pepitas and 1 Tbsp of crumbled Goat cheese.
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In Side Dishes

Lemon and Corn Cake with Peach Compote

Lemon and Corn Cake with Peach Compote

Yield: 30 portions

Ingredients:

Lemon and Corn Cake

  • 3 cups AP flour
  • 2 ¼ cups Yellow cornmeal
  • 1 cup Sugar
  • ¼ cup Baking powder
  • 2 tsp Salt
  • 1 cup Butter, melted
  • 6 each Eggs, beaten
  • 1 ½ cups Sour cream
  • 4 lbs bag Reser’s® Sweet Corn with Butter (71117.56013)
  • 2 each Lemons, juiced and zested

Peach Compote

  • 8 each Peaches, pitted and diced
  • ½ cup Sugar
  • 2 Tbsp Lemon juice, fresh
  • ½ cup water

Directions:

  1. For Peach Compote, place diced peaches, sugar, lemon juice, and water into a medium saucepan and bring to a boil.
  2. Reduce heat to low and cook for 10-12 minutes or until peaches have softened.
  3. Let cool to room temperature and refrigerate until ready to use.
  4. For Lemon and Corn Cake, preheat oven to 375°F.
  5. In a large bowl, mix AP flour, cornmeal, sugar, baking powder, and salt.
  6. In a separate bowl, whisk together melted butter, eggs, sour cream, lemon zest, lemon juice, and Reser’s Sweet Corn with Butter.
  7. Divide between two greased and floured 200 ½ pans (68 oz each).
  8. Bake for 35-40 minutes until golden brown and a toothpick inserted into the middle of the cake comes out crumb free.
  9. To build, layer ¼ cup Peach Compote on top of 1 round of Lemon and Corn Cake, cut with 3-inch ring mold, and dust plate with powdered sugar.
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In Beans, Side Dishes

Tex-Mex Smokehouse Beans

Tex-Mex Smokehouse Beans

Yield: 24 each 6 oz side dishes

Ingredients:

Pickled Red Onions

  • 4 cups Red onion, julienned
  • 1 ½ cups Apple cider vinegar
  • ½ cup Water
  • 2 tsp Kosher salt
  • ¼ cup Sugar

BBQ Bean Base

Directions:

  1. For Pickled Red Onions, place julienned red onions in a heatproof container.
  2. In a small saucepan, bring the vinegar, water, salt, and sugar to a boil.
  3. Pour vinegar brine over the onions and stir to combine.
  4. Cover and let cool to room temperature.
  5. Refrigerate for 8-10 hours until ready to use.
  6. For BBQ Bean Base, combine Reser’s Smokehouse BBQ Beans, ancho chili powder, diced ham, and red peppers in an 8-quart pot.
  7. Heat over medium heat until heated through.
  8. Place into a steam table pan and cover.
  9. To serve, place 6 oz of the BBQ beans in a bowl and top with pickled red onions.
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In Mashed Potatoes, Side Dishes

Sweet Potato Soup with Country Ham

Sweet Potato Soup with Country Ham

Yield: 16 each 9 oz portions

Ingredients:

Sweet Potato Soup

  • 1 Yellow onion, diced
  • 1 Carrot, peeled and diced
  • ¼ cup Butter
  • 2 tsp Kosher salt
  • 2 quarts Chicken stock
  • 5 lbs bag Reser’s® Mashed Sweet Potatoes (71117.94504) 
  • 1 ½ tsp Hot sauce
  • 1 lb Country ham, seared in cast iron pan and diced small
  • 4 oz Peanuts, dry roasted and crushed

Roasted Peanut Crema 

  • ½ cup Peanuts, dry roasted
  • 1 ½ cups Sour cream

Directions:

  1. In an 8-quart stockpot, melt the butter.
  2. Add the onion, carrot, and Kosher salt and cook for 4-5 minutes until softened, but not browned.
  3. Add the chicken stock and Reser’s Mashed Sweet Potatoes. Whisk to combine.
  4. Cook over medium heat, stirring often, until the vegetables are softened.
  5. Season with hot sauce and purée with an immersion blender and keep warm.
  6. For the Roasted Peanut Crema, combine all ingredients in a high-powered blender and blend for 30-45 seconds until smooth.
  7. To serve, place 8 oz of soup in a large soup bowl, garnish with 1 oz diced ham, a drizzle of crema, and crushed peanuts.
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In Macaroni & Cheese, Side Dishes

Smokey Pimento Macaroni and Cheese

Smokey Pimento Macaroni and Cheese

Yield: 12 each 8 oz sides

Ingredients:

  • 5 lbs bag Reser’s® Deluxe Macaroni and Cheese (71117.14905) 
  • 6 oz Cream cheese, softened at room temperature
  • 1 cup Sharp Cheddar cheese, shredded
  • 1 ½ tsp Smoked paprika
  • 1 ¼ cup Pimentos, diced and drained

Directions:

  1. In a steamer or large stockpot, heat the Reser’s Deluxe Macaroni and Cheese bag for 20-22 minutes.
  2. Open the bag into a 6-inch, 1/3rd pan and mix in the softened cream cheese, sharp Cheddar, and smoked paprika with a rubber spatula.
  3. Fold in the 1 cup of pimentos, reserving ¼ cup for garnish, and keep warm on a steam table.
  4. To serve, place 8 oz of the smokey pimento mac and cheese into a bowl and garnish with small diced pimentos.
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In Side Dishes

Smoked Scalloped Potatoes

Smoked Scalloped Potatoes

Yield: 18 each 5 oz Side Portions

Ingredients:

  • 5 lbs bag Reser’s® Scalloped Potatoes (71117.56001)
  • 2 Tbsp Butter
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Shallot, minced
  • 1 tsp Thyme, minced
  • 1 cup Smoked Cheddar, shredded
  • 1 cup White Cheddar, shredded

Directions:

  1. Heat smoker to 225°F.
  2. Heat butter in a small pan and sauté garlic and shallots until softened, but not browned.
  3. Add minced thyme and take the heat.
  4. In a metal bowl, mix Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
  5. Fill into a sprayed 2-inch half hotel pan.
  6. Top with shredded cheese and wrap with foil.
  7. Smoke for 1 hour.
  8. Remove foil and finish in a 375°F oven for 12-15 minutes until cheese is golden brown.
  9. Keep warm until service.
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In Mashed Potatoes, Side Dishes

Yukon Gold Potato Pancakes

Yukon Gold Potato Pancakes

Yield: Yield: 40 each 2 oz cakes

Ingredients:

Directions:

  1. Heat griddle to 350°F.
  2. Combine Reser’s All Natural Yukon Gold Mashed Potatoes and all other ingredients in a large bowl and mix with gloved hands to combine.  
  3. Scoop with a 2 oz (#16 disher) and shape into a pancake with hands.
  4. Dredge lightly in flour and cook on griddle until golden with canola oil.  
  5. Flip and fry the other side.
  6. Serve with fresh berries and warm maple syrup.
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