schiedadmin In Other Products

Skillet Cornbread with Hot Honey Butter

Skillet Cornbread with Hot Honey Butter

Yield: 4 each 6-inch Cornbread appetizers

Ingredients:

• 1 cup Yellow cornmeal, medium grind
• 1 ¼ cup AP Flour
• 1 Tbsp Baking powder
• ½ cup Sugar
• ¼ tsp Salt
• 1 ½ cups Reser’s® Sweet Corn in Butter Sauce (71117.56013)
• ½ cup Butter, unsalted, melted 
• 2 each Eggs, whisked
• ¾ cup Whole milk
• Butter, unsalted for greasing skillet
• Hot Honey Butter
  1. ½ cup Hot honey, warmed slightly in microwave
  2. 1 cup unsalted Butter, softened to room temperature

Directions:

1. Heat an oven to 400°F.
2. For Hot Honey Butter, heat together with a paddle in a stand mixer to combine. Divide into ramekins and keep at room temperature to serve.
3. In a medium bowl, whisk together the yellow cornmeal, AP flour, baking powder, sugar, and salt.
4. In a separate bowl, whisk together the Reser’s Sweet Corn in Butter Sauce, melted butter, eggs, and whole milk.
5. Pour the wet ingredients into the dry mix and mix gently with a rubber spatula to combine.
6. Place a 6-inch cast iron skillet into the oven for 10 minutes to preheat.
7. Remove the skillet and add 2 Tbsp of butter and swirl to melt.
8. Place 1 ¼ cups of batter into the pan and return to the oven.
9. Bake for 10-12 minutes until golden brown and a toothpick comes clean in the middle of the bread.
10. Cool slightly and serve with a ramekin of hot honey butter.
11. Note: made in a 10-inch skillet with 2 ½ cups of batter, 3 Tbsp of butter to grease skillet, and bake for 14-16 minutes. Recipe will yield 2 10-inch skillet cornbread.

schiedadmin In Other Products

Yellow Curry Coconut Corn Soup

Yellow Curry Coconut Corn Soup

Yield: 14 each 8 oz appetizer soup servings

Ingredients:

• 1/3rd cup Coconut oil
• 2 cups Yellow onion, peeled and diced
• 1 Tbsp Ginger, peeled and minced
• 2 tsp Yellow curry powder
• ½ tsp Turmeric powder
• 1 14 oz can Coconut milk, full fat
• 1 quart Vegetable stock
• 4 lbs Reser’s® Sweet Corn in Butter Sauce (71117.56013)
• 2 tsp Kosher salt
• 1 cup Green onions, thinly sliced, as garnish
• 1 cup Crispy fried shallots, as garnish

Directions:

1. In an 8-quart stock pot, heat the coconut oil over medium heat.
2. Sauté the onions and ginger until soft, but not browned, 5-7 minutes.
3. Add the curry powder and turmeric and stir until fragrant, 60-90 seconds.
4. Add the coconut milk and vegetable stock and bring to a simmer over medium-high heat.
5. Add the entire Reser’s Sweet Corn in Butter Sauce and the kosher salt.
6. Cook for 10-12 minutes on low simmer, stirring often so as not to scorch.
7. Remove 2 cups of the corn with a slotted spoon and set aside.
8. Blend with an immersion blender until mostly smooth.
9. Add the reserved corn back to the soup and check for seasoning.
10. Keep in warmer or cool to use later.
11. To serve, place 8 oz of the soup into a warmed bowl and garnish with sliced green onions and crispy shallots.

schiedadmin In Fruit

Spicy Thai Pineapple-Cucumber Salad

Spicy Thai Pineapple-Cucumber Salad

Yield: 6 each appetizer salads

Ingredients:

• 4 lbs Reser’s® Pineapple Chunks, syrup drained and reserved for dressing (79453.77957)
• 3 English cucumber, halved, seeded, cut in half, and sliced into ½-inch slices
• 2 Tbsp Fish sauce
• ¼ cup Lime juice
• ¼ cup Rice vinegar, unseasoned
• ¼ cup Pineapple syrup
• ¼ cup Coconut sugar 
• 2 each Thai bird chili, finely chopped
• ½ cup Canola oil
• ½ cup Cilantro leaves
• ½ cup Mint leaves
• ½ cup Peanuts, roasted and lightly salted, chopped

Directions:

1. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, pineapple syrup, coconut sugar and Thai chilies.
2. Slowly drizzle in the canola oil to emulsify.
3. Check for seasoning and set aside.
4. Per order, toss together the following:
   • 1 cup Reser’s Pineapple Chunks
   • 1 cup English cucumber, diced
   • 4 each Mint leaves, torn
   • 4 cilantro leaves, torn
   • 2 Tbsp Fish sauce vinaigrette
5. Place onto plate and garnish with 4 mint leaves.
6. Drizzle the salad with 1 Tbsp of dressing and top with 1 Tbsp chopped peanuts.

schiedadmin In Fruit

Citrus Agave Liquado

Citrus Agave Liquado

Yield: 12 each 16 oz servings

Ingredients:

• 8 lbs Reser’s® Orange Slices (79453.74028), drained
• 1 cup + 2 Tbsp Lime juice
• 6 cups Whole milk Greek yogurt
• 6 cups Water, cold
• 12 each Lime wedges

Directions:

1. To start, chill two pint glasses until cold.
2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
   • 2 cups Reser’s Orange Slices
   • 2 Tbsp Agave syrup
   • 3 Tbsp Lime juice, fresh
   • 1 cup Whole milk Greek yogurt
   • 1 cup Water, cold
3. Place the smoothie base into the refrigerator for 30 minutes before serving.
4. Divide between two glasses and serve with a lime wedge.

schiedadmin In Fruit

Mangonada Smoothie

Mangonada Smoothie

Yield: 12 each 16 oz servings

Ingredients:

• 8 lbs Reser’s® Mango Chunks (79453.73928), drained and set aside. 
• 1 cup Mango syrup, drained from Reser’s Mango Chunks
• 6 cups Coconut water, ice cold
• 2/3rd cup Lime juice, fresh
• 12 cups Ice
• Chamoy for rimming glass
• Tajin for rimming glass
• 12 each Tamarind candy sticks

Directions:

1. To start, rim one half of two shaker pint glasses with chamoy, followed by the Tajin seasoning.
2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
   • 2 cups Reser’s Mango Chunks
   • 2 Tbsp Mango syrup
   • 1 cup Coconut water
   • 1 Tbsp Lime juice, fresh
   • 2 cups Ice
3. Divide the smoothie between the two glasses and serve with tamarind candy sticks.

schiedadmin In Tortillas & Mexican

Tacos Al Pastor

Tacos Al Pastor

Yield: 10 each entrée servings (3 tacos each)

Ingredients:

• 30 each Don Pancho® 4” White Corn Tortillas (79341.01227)
• 8 Guajillo chiles, cleaned, seeded, and rehydrated in hot water for 15 minutes
• 2 oz Achiote paste
• ½ cup Pineapple syrup, drained from Reser’s Bite-Sized Pineapple Chunks
• ½ cup Apple cider vinegar
• 6 Garlic cloves, crushed
• 2 tsp Mexican oregano
• 1 tsp Cumin, ground
• ½ tsp Black pepper, 28 mesh
• ¼ tsp Cloves, ground
• 4 tsp Kosher salt (2 tsp for marinade and 2 tsp to season meat before searing)
• 6 lbs. Pork shoulder, cut into ½-inch steaks
• ½ cup Avocado oil
• 3 cups Reser’s® Bite-Sized Pineapple Chunks Bite Size (79453.75415), juice used for marinade, and 1 cup saved for garnish
• 2 each Yellow onion, julienned
• 2 cups Yellow onion, finely diced
• 1 cup Cilantro, stemmed and finely chopped
• Salsa of choice 
• 30 each Lime wedges

Directions:

1. In a high-speed blender, blend rehydrated chiles, achiote paste, pineapple syrup, cider vinegar, garlic, Mexican oregano, cumin, black pepper, cloves, and 2 tsp kosher salt.
2. Mix the marinade with the sliced pork shoulder and refrigerate for 12-24 hours.
3. After marinating, drain the meat well and slice into ¼” strips.
4. In a large braising pan, heat the avocado oil over high heat, and add the pork strips.
5. Cook the pork until golden brown, then add sliced onion and Reser’s Bite-Sized Pineapple Chunks, and cook until all softened and browned thoroughly.
6. Once cooked, transfer to a pan and keep warm.
7. Warm the Don Pancho 4″ White Corn Tortillas on a griddle, and top each with 2 oz grilled pork/pineapple/onion mixture and garnish with diced onion, cilantro, and pineapple.
8. Serve with lime wedges.

schiedadmin In Tortillas & Mexican

Mango-Serrano Pollo Asado Tacos

Mango-Serrano Pollo Asado Tacos

Yield: 10 each entrée servings (3 tacos each)

Ingredients:

• 30 each Don Pancho® 5″ Golden Blend Street Taco Tortillas (79341.02102)
• 6 lbs. Chicken thighs, boneless, skinless, trimmed 
• 2 ½ cups Reser’s® Diced Mangoes (79453.17029), drained and set aside, ½ cup of mango syrup reserved
• 1/3 cup Avocado oil
• ¼ cup Lime juice
• 1 each Yellow onion, diced
• 8 each Garlic cloves, minced
• 2 oz Achiote paste
• 1 Tbsp Coriander, ground
• 1 Tbsp Cumin, ground
• 2 Tbsp Kosher salt
• 2 tsp Smoked paprika
• 2 tsp Mexican oregano
• 1 tsp Chipotle pepper, ground
• 30 each slices Serrano pepper, bias cut
• 30 each Cilantro leaves
• 3 each Avocadoes
• 30 each Limes, cut into wedges

Directions:

1. Place the trimmed chicken thighs in a Cambro, cover with the marinade,  and refrigerate for 12-24 hours.
2. Drain the chicken from the marinade and heat a grill.
3. Season the chicken with salt and pepper, and grill the chicken until well charred and cooked through.
4. Let the chicken rest 2-3 minutes before dicing.
5. For each serving, toss 6 oz of diced chicken thighs with ¼ cup Reser’s Diced Mangoes and mix to combine.
6.  In a blender, combine the oil, reserved mango syrup, onion, garlic, achiote paste, and all the spices. Blend to combine.
7. Divide between 3 heated Don Pancho Golden Blend Tortillas and garnish each taco with 3 Serrano pepper slices and a cilantro leaf.
8. Serve with a sliced avocado quarter and lime wedges.

schiedadmin In Tortillas & Mexican

Chopped Cheese Crunchy Wrap

Chopped Cheese Crunchy Wrap

Yield: 10 each entrée crunchy wraps

Ingredients:

• 10 each Don Pancho® 14” Foodservice White Flour Tortilla (79341.22250)
• 1 ¼ cups Ketchup
• 3 Tbsp Cholula or other hot sauce
• ½ tsp Kosher salt
• 5 lbs 90-10 Ground beef
• ½ cup All-purpose beef rub
• 20 each American cheese slices
• 5 cups Yellow onions, diced, seasoned and grilled (should have approx. 3 cups)
• 3 cups Cheddar cheese, shredded
• 5 cups Romaine lettuce, shredded, washed, and spun dry
• 30 each Roma tomato, sliced
• 10 each 6” Don Pancho Yellow Corn Tortillas (79341.01166), fried into tostadas

Directions:

1. Heat a flattop griddle to 350°F.
2. For the burger sauce, whisk the mayonnaise, ketchup, hot sauce, and salt. Set aside.
3. Grill the diced onions until lightly browned and softened. Set aside to cool.
4. Fry the 6” Don Pancho Yellow Corn Tortillas until crisped and set aside on a rack to drain and cool.
5. For each serving, season liberally 6 oz. of ground beef with beef rub and place onto heated griddle.
6. Grill until golden brown on the bottom and flip over.
7. When the beef is almost cooked through, chop with grill spatula and top with grilled onions and 2 slices of American cheese.
8. Heat the Don Pancho 14” Foodservice White Flour Tortilla on each side for 10 seconds and start layering:
   • ¼ cup Cheddar cheese, shredded
   • Chopped beef/cheese/onion mixture
   • ½ cup Shredded Romaine
   • 3 Roma tomato slices
   • 1 oz. Burger sauce, drizzled over sliced tomatoes
   • 1 tostada
   • ¼ cup Cheddar cheese, shredded
9. Fold the edges of the tortilla fluted around the tostada.
10. Grill 1-2 minutes seam side down first, flip over for another 1-2 minutes.
11. Cut in half and serve warm with extra burger sauce.

schiedadmin In Tortillas & Mexican

Choriquesadilla

Choriquesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

• 10 each Don Pancho® 13” Foodservice White Tortilla (79341.02013) 
• 2 lbs Chorizo, removed from casing and crumbled
• 1 ½ cups Heavy Cream
• 1 lb Monterey Jack, shredded from block
• 8 cups Oaxaca cheese, shredded
• 4 cups Red bell pepper, julienned
• 1 tsp Cumin seed
• 5 cups Yellow onions, julienned
• 5 cups Red onions, julienned
• ½ cup Avocado oil
• 3 tsp Kosher salt, 1 tsp for the sauteed peppers, and 2 tsp for the sauteed onions
• ½ cup Green onions, thinly sliced

Directions:

1. Sauté the red peppers with cumin seeds, ¼ cup avocado oil, and 1 tsp kosher salt until lightly browned and softened, 3-4 minutes. Cool on a sheet pan and set aside.
2. Sauté the yellow and red onions with ¼ cup avocado oil until lightly browned and softened, 5-6 minutes. Cool on a sheet pan and set aside.
3. In a large sauté pan, cook the chorizo until browned and cooked through.
4. Drain oil from chorizo, and transfer to a 1/6th pan to keep warm.
5. Heat a flattop griddle to 350°F.
6. In a small pot, heat the heavy cream to a low simmer and slowly whisk in the shredded cheese.
7. Whisk the cheese until completely mixed. Place in pan to keep warm.
8. Grill the quesadilla with the following:
   • 1 Don Pancho® 13” Foodservice White Tortilla
   • 2/3rd cup Oaxaca cheese
   • ½ cup Sauteed onions
   • 1/3rd cup Sauteed peppers
9. Grill until golden brown, transfer to cutting board, and cut in quarters.
10. Place onto serving dish and serve with a side of the queso, topped with cooked chorizo.
11. Garnish with thinly sliced green onions.

schiedadmin In Beans, Side Dishes

Five Spice Bacon Baked Beans

Five Spice Bacon Baked Beans

Yield: 18 each side portions

Ingredients:

• 8 lbs carton Reser’s® Smokehouse BBQ Beans (71117.14172)
• 12 oz Bacon, ½-inch dice
• 2 cups Yellow onion, diced
• 2 Tbsp Chinese five spice powder

Directions:

1. In an 8-quart stock pot, over medium heat render and brown the bacon.
2. Add the diced onion to the rendered bacon and cook for 3-4 minutes until lightly browned and cooked.
3. Add the five-spice powder and cook for 30-60 seconds until fragrant.
4. Empty the Reser’s Smokehouse BBQ Beans to the pot and heat over medium heat until heated.
5. Serve 8 oz of heated beans in small cast iron dish and garnish with extra-cooked bacon.