In Cole Slaw, Prepared Salads

Hawaiian Grilled Chicken Sliders

Hawaiian Grilled Chicken Sliders

Yield: 28 each 6 oz servings

Ingredients:

Sesame Scallion Slaw

Huli-Huli Chicken

  • 1 cup ketchup
  • 1 cup soy sauce
  • 1 cup Brown sugar, packed
  • 1-inch knob Ginger, peeled and grated on microplane
  • 6 cloves Garlic, minced
  • 50 each Chicken thighs, trimmed of excess fat

Grilled Chicken Sliders

  • 50 each Sweet Hawaiian rolls, cut in half
  • 50 each Huli-Huli Chicken, drained of marinade and grilled
  • 2 oz Sesame Scallion Slaw

Directions:

  1. For Huli-Huli Chicken, whisk marinade ingredients to combine.
  2. Save 1 cup of marinade to glaze chicken and then marinate trimmed chicken thighs for 8-12 hours in the refrigerator.
  3. Drain the chicken of marinade and discard marinade.
  4. Grill chicken thighs until cooked through and keep warm.
  5. Brush grilled thighs with reserved glaze.
  6. In a large metal bowl, mix Reser’s Shredded Homestyle Slaw with the toasted sesame seeds and green onions and set aside.
  7. To assemble sandwich, cut rolls in half and grill cut side until golden brown.
  8. Place grilled chicken atop bottom roll, top with slaw, and place grilled roll atop the slaw.
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In Mashed Potatoes, Side Dishes

Greek Garlicky Potato Dip (Skordalia)

Greek Garlicky Potato Dip (Skordalia)

Yield: 15 each appetizer servings

Ingredients:

  • 5 lbs Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 2 cups Almonds, blanched and slivered
  • 40 each Garlic cloves, peeled
  • 1 Tbsp Kosher salt
  • 1 ¼ cups Lemon juice, fresh
  • 2 ½ cups Extra virgin olive oil, plus more for garnish
  • 1 cup Green onions, thinly sliced for garnish
  • Pita bread, brushed with olive oil and grilled

Directions:

  1. Process almonds, garlic, kosher salt, and lemon juice in a food processor until smooth.
  2. Add mixture to a large stainless bowl with Reser’s Special Request Natural Yukon Mashed Potatoes.
  3. Mix to combine, taking care to not overmix.
  4. Add in Extra virgin olive oil and mix to combine.
  5. Check seasoning.
  6. Refrigerate at least 2 hours before serving to let allow flavors to meld.
  7. Portion 8 oz into a cup or large ramekin, drizzle with extra virgin olive oil, and garnish with sliced green onions.
  8. Allow the dip to warm up 5-6 minutes before serving with grilled pita.
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In Cut Potatoes

Crispy Potato and Pulled Pork “Nachos”

Crispy Potato and Pulled Pork "Nachos"

Yield: 16 each appetizer servings

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Fry 5 lbs. Reser’s Diced Red Potatoes or Reser’s Diced Potatoes for 3-4 minutes until golden brown, shake off excess oil, and toss with 1/4 cup BBQ rub and keep warm.
  3. Warm the pulled pork.
  4. Layer ingredients as follows:
    • 2 cups Potatoes
    • 1/2 cup Cheese blend
    • 5 oz Pulled pork
    • 1/4 cup Cheese blend
  1. Bake for 4-5 minutes until the cheese is melted and starting to brown.
  2. Garnish with finely diced red onion.
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In Tortillas & Mexican

KimCheesey Nachos

KimCheesey Nachos

Yield: 10 each appetizer servings

Ingredients:

  • 2 lbs Don Pancho® Thin Yellow Corn 4-Cut (79341.01365)
  • 2 Tbsp Kosher salt
  • 5 cups Kimchi, drained of excess liquid, sautéed, and kept warm
  • 10 cups Monterey Jack cheese, shredded
  • Cilantro leaves, picked
  • Toasted sesame seeds

Gochujang Crema

  • 2 Tbsp Gochujang paste
  • 2 cups Sour cream
  • 1/4 cup Apple cider vinegar

Directions:

  1. For Gochujang Crema, mix all ingredients together. Set aside.
  2. Preheat fryer to 350°F and oven to 425°F.
  3. Fry chips stirring often for 40-50 seconds until crisp. Pull from fryer and season with kosher salt and drain on paper towels.
  4. Layer ingredients as follows:
    • 2 oz Don Pancho® Thin Yellow Corn 4-Cut, fried
    • 1/2 cup Monterey Jack cheese, shredded
    • 2 oz Don Pancho Thin Yellow Corn 4-Cut, fried
    • 1/2 cup Monterey Jack cheese, shredded
    • 1/2 cup Kimchi, drained of excess liquid, sautéed, and kept warm
    • 1/2 cup Monterey Jack cheese, shredded
  5. Bake for 5-6 minutes until cheese is melted and golden brown.
  6. Garnish with Gochujang Crema, toasted sesame seeds, and cilantro leaves.
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In Mashed Potatoes, Side Dishes

African Sweet Potato Soup

African Sweet Potato Soup

Yield: 16 each 5 oz servings

Ingredients:

Directions:

  1. In a heavy-bottomed 8-quart stockpot, heat the oil over medium heat.
  2. Add the ginger and cook to soften without browning for 1-2 minutes.
  3. Add the Berbere spice and lightly toast for 20-30 seconds stirring constantly.
  4. Add the canned tomatoes, stock, Reser’s Special Request All Natural Mashed Sweet Potatoes, and peanuts. Bring to a simmer.
  5. Cook on a low simmer for 15-20 minutes until the soup has thickened and the peanuts have softened.
  6. Take off heat and puree with an immersion blender.
  7. Taste and season with kosher salt as needed.
  8. To serve, place an 8 oz ladle into a bowl and top with crushed peanuts and cilantro.
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In Prepared Salads, Protein Salad

Garam Masala Egg Salad

Garam Masala Egg Salad

Yield: 16 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Classic Egg Salad (71117.14134)
  • 2 Tbsp Garam Masala
  • 2 Tbsp Cilantro, roughly chopped
  • 16 each Naan bread
  • Melted ghee for brushing naan

Directions:

  1. In a medium bowl, mix Reser’s Classic Egg Salad with the garam masala and cilantro. Combine thoroughly.
  2. Brush the naan with melted ghee on both sides and lightly brown each side on a griddle.
  3. Place one scoop of the egg salad on a plate and serve with wedges of naan.
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In Dips & Spreads

Baked Oysters Gratin

Baked Oysters Gratin

Yield: 6 servings

Ingredients:

Directions:

  1. Shuck 12 oysters; be sure to clean out any shell pieces from the oysters.
  2. Whisk 4 egg whites until they form stiff peaks.
  3. Fold egg whites into Reser’s Artichoke Jalapeño Dip
  4. Place oysters on a sheet pan and put pan under a broiler for 3 minutes or until lightly browned. Serve immediately 2 to a plate.
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In Mashed Potatoes, Side Dishes

Potato Leek Soup

Potato Leek Soup

Yield: 20 each 6 oz bowls

Ingredients:

  • 5 lbs bag Reser’s® Special Request™ Creamy Deluxe Mashed Potatoes with Pepper (71117.14446)
  • 1/4 cup Butter
  • 4 cups Leeks, sliced lengthwise, washed, and sliced into 1/4-inch thick half-moons (white and light green parts only)
  • 1 quart Chicken stock
  • 2 cups Whole milk
  • 2 each Bay leaves
  • 2 tsp Kosher salt
  • 1/2 cup Green onions, thinly sliced on the bias for garnish

Directions:

  1. Melt butter in a heavy-bottomed 8-quart stockpot.
  2. Add sliced leeks and kosher salt and cook over low heat stirring often until the leeks are softened but not browned, 6-8 minutes.
  3. Reduce heat and add Reser’s Special Request Creamy Deluxe Mashed Potatoes, chicken stock, milk, and bay leaves and whisk until fully incorporated.
  4. Heat over medium-low heat for 20-25 minutes, stirring occasionally.
  5. Take off the heat and puree with an immersion blender.
  6. Check the seasoning and place in a bain-marie for service.
  7. Garnish each serving with thinly sliced green onions.
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In Tortillas & Mexican, Variety Salads, Salad & Meal Kits

Brocco-Taco

Brocco-Taco

Yield: 25 Tacos

Ingredients:

Brocco-Tacos

Citrus-Lime Crema

  • 1 1/4 cups Sour cream
  • 1/4 cup Mayonnaise
  • 3 Tbsp Lime juice
  • 2 Tbsp Cilantro, finely chopped

Directions:

  1. For Citrus-Lime Crema, stir to combine all ingredients. Cover and refrigerate for at least 30 minutes.
  2. Warm Don Pancho Corn Tortillas on sheet trays in 350°F oven.
  3. Prepare Reser’s Broccoli Salad Kit with shredded broccoli and broccoli florets as directed on the case label instructions.
  4. Portion approximately 1/4 cup of Broccoli Salad onto each tortilla.
  5. Top with 2 Tbsp shredded smoked Cheddar cheese.
  6. Before serving, drizzle each taco with 1 Tbsp Citrus-Lime Crema
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In Dips & Spreads, Prepared Salads, Tortillas & Mexican

Smashed Pimento Cheese Pork and Beef Sliders

Smashed Pimento Cheese Pork and Beef Sliders

Yield: 148 Sliders (12 portions with 2 of each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use.
  2. Repeat the process with Beef Slider Blend ingredients.
  3. For one order, put 4 portioned raw sliders (2 Beef and 2 Pork) on a well-greased 425°F griddle, and press down with a spatula.
  4. Cook for 2 minutes on one side, turn the patty over, and “smash” with a spatula. Cook sliders to an internal temperature of 165°F.
  5. Toast slider buns 30 seconds on each side
  6. To assemble, stack the slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat the process with remaining sliders.
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