In Cut Potatoes

Moroccan Potato Fritters

Moroccan Potato Fritters

Yield: 15 appetizer servings

Ingredients:

Potato Fritter Base

  • 10 lbs Reser’s® Shredded Potatoes (71117.14433)
  • ½ cup Butter
  • ¼ cup Extra virgin olive oil
  • 3 cups Onion, diced
  • 12 cloves Garlic, minced
  • ¼ cup Cumin, ground
  • 2 tsp Black pepper, freshly ground
  • 2 Tbsp Turmeric
  • ¼ cup Kosher salt
  • 1 ¼ cups Cilantro, coarsely chopped
  • 16 eggs, beaten
  • 4 cups Chickpea flour
  • Canola oil for frying

Herbed Yogurt Sauce

  • 2 cups Greek yogurt
  • ¼ cup Lemon juice, fresh
  • 1 Tbsp fresh Dill, chopped
  • 1 Tbsp fresh Italian parsley, chopped
  • ½ tsp Kosher salt

For Garnish

  • Dill leaves

Directions:

  1. Preheat the fryer to 350°F.
  2. In a medium sauté pan, melt butter/olive oil and sauté onion and garlic for 5-6 minutes, until translucent but not browned.
  3. When the onion-garlic mixture is done, set aside to cool to room temperature.
  4. In a large bowl, mix the Reser’s Shredded Potatoes with the eggs, spices, cilantro, and sauteed onions-garlic.
  5. Test fry one small fritter to check the seasoning.
  6. For Herbed Yogurt Sauce, combine all ingredients in a bowl. Set aside.
  7. Scoop into the fryer with 1 oz disher and fry until golden brown, 2-3 minutes.
  8. To serve, place 8 fritters on a plate. Drizzle 1/4 cup Herbed Yogurt Sauce and garnish with 5 dill leaves.
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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 Mashed Potatoes, Side Dishes

White Cheddar Potato Soup

White Cheddar Potato Soup

Yield: 16 each 8 oz servings

Ingredients:

Directions:

  1. Heat the bags of Reser’s White Cheddar Mashed Potatoes in a steamer or hot water bath until hot.  
  2. Squeeze the hot potatoes into an 8 quart or larger soup pot and add the remaining ingredients.
  3. Mix with a whisk until smooth and heat over low heat, stirring as it heats through.
  4. Check seasoning for salt, add more if necessary.
  5. Pour into bowls and garnish with fresh thyme leaves and grated White Cheddar cheese.
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In Cut Potatoes

Southern-Style Poutine

Southern-Style Poutine

Yield: 20 each 8 oz. servings

Ingredients:

Directions:

  1. Heat Reser’s Savory Gravy to 165°F and hold warm on a steamtable.
  2. Fry Reser’s Diced Russet Potatoes at 350°F until golden brown, 3-4 minutes.
  3. Portion 8 oz. of fried potatoes onto a heat-safe gratin or rarebit dish.
  4. Top with 3 oz. of savory gravy.
  5. Top with 2 oz. White Cheddar cheese curds and melt in oven or broiler.
  6. Garnish with chopped Italian parsley.
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In Prepared Salads, Protein Salad

Honey Almond Chicken Salad Crostini

Honey Almond Chicken Salad Crostini

Yield: 18 each appetizer servings

Ingredients:

  • 5 lbs Reser’s® Simply Chicken Salad (71117.11357) 
  • ½ cup Honey
  • 1/3 cup Dijon mustard
  • 1 cup Almonds, sliced and toasted, divided in half
  • 2 Tbsp Tarragon, chopped
  • 2 Tbsp Italian parsley, chopped
  • Italian parsley, chopped for garnish
  • Crostini for serving, 7 per order

Directions:

  1. In a large metal bowl, combine the honey and Dijon mustard.
  2. Fold in the Reser’s Simply Chicken Salad, almonds, and herbs to combine.
  3. Scoop 5 oz chicken salad onto a plate, top with toasted almonds and parsley, and serve with crostini.
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In Fruit

Sparkling Mango Mojito Lemonade

Sparkling Mango Mojito Lemonade

Yield: 1 gallon base, 16 each pint drinks

Ingredients:

For Mango Lemonade Base

  • 3 cups Reser’s® Diced Mangoes (79453.17029), drained and 2 cups syrup reserved
  • 2 cups fresh Lemon juice
  • 2 cups Simple syrup 
  • 2 quarts cold Soda water
  • 32 each Mint leaves
  • 8 Limes, diced
  • 16 each Lime wheels
  • 16 each Mint spring

Drink (1 pint glass)

  • 2 Mint leaves
  • ½ Lime, diced
  • Ice cubes
  • 8 oz Mango Lemonade Base

Directions:

  1. For Mango Lemonade Base, drain Reser’s Diced Mangoes from the syrup and refrigerate both.
  2. In a one-gallon container, mix together the mangoes, lemon juice, cooled simple syrup, and mango syrup.
  3. Add the soda water and chill the base for at least 30 minutes to allow the flavors to combine.
  4. For each drink, muddle the mint leaves and diced lime in a pint mason jar.
  5. Fill the glass halfway with ice cubes and top with 8 oz of the mango lemonade base.
  6. Stir to combine and garnish with a lime wheel and mint syrup.
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In Fruit, Tortillas & Mexican

Mango-Avocado Salsa

Mango-Avocado Salsa

Yield: 10 cups salsa

Ingredients:

  • 4 cups Reser’s® Diced Mangoes (79453.17029), drained of syrup, 1/4 cup of syrup reserved
  • 2 cup Avocado, peeled and diced
  • 3 cups Red onion, finely diced
  • 4 tsp Kosher salt
  • 2 Tbsp Jalapeño pepper, finely diced
  • 1 Tbsp Cilantro, leaves minced
  • 3 Tbsp Lime juice
  • Don Pancho® Blue Corn Chips (79341.22879) to serve.

Directions:

  1. In a large metal bowl, combine Reser’s Diced Mango, diced avocado, red onion, and kosher salt.
  2. Fold in diced jalapeños, cilantro, lime juice, and mango syrup.
  3. Taste for seasoning.
  4. Serve with fried Don Pancho Blue Corn Chips or as a sauce for grilled chicken or fish.
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In Tortillas & Mexican

Grilled Chipotle Shrimp Quesadilla

Grilled Chipotle Shrimp Quesadilla

Yield: 6 each quesadillas

Ingredients:

  • 1 ½ lbs Shrimp, marinated in chipotle powder, lime zest, and avocado oil
  • 3 cups Monterey Jack cheese
  • 4 cups shredded Red cabbage, salted for 20 minutes, drained, and squeezed dry
  • 6 each Don Pancho® 12-inch Red Chipotle Tortillas (79453.22337)

Cauliflower Jalapeño Escabeche

  • 1 Tbsp Kosher salt
  • 3 Tbsp Sugar
  • 2 ½ cups Apple cider vinegar
  • 1 ¾ cups water
  • 1 Red onion, julienned
  • 4 cups Cauliflower, cut into ½-inch pieces
  • 3 Jalapeño peppers, thinly sliced
  • ¾ tsp Coriander seed, whole
  • 10 each Black peppercorns, whole
  • 2 Bay leaves
  • ½ tsp Fennel seed
  • ½ tsp Cumin seed

Per Quesadilla

  • 1 Don Pancho 12-inch Red Chipotle Tortilla (79453.22337)
  • 2/3 cup Monterey Jack cheese, shredded
  • ½ cup Red cabbage, salted and squeezed dry
  • 14 each shrimp, grilled 
  • 2 oz ramekin Cauliflower-Jalapeño Escabeche 

Directions:

  1. For Cauliflower Jalapeño Escabeche, heat the sugar, salt, cider vinegar, and water to boil in a medium saucepan.
  2. Pour the prepared brine over the red onion, cauliflower, jalapeños, and spices into a 2-quart container. 
  3. Refrigerate the escabeche for at least one hour before using.
  4. Shred and prepare red cabbage by salting liberally with kosher salt (2-3 Tbsp) to draw out moisture and let sit for 20 minutes before squeezing dry with a clean kitchen towel.
  5. Heat grill to 375°F.
  6. Season shrimp with kosher salt and grill on both sides, set aside, and keep warm.
  7. Heat griddle to 350°F.
  8. For each quesadilla, place a Don Pancho Red Chipotle Tortilla on a griddle and cover with cheese, shredded cabbage, and shrimp.
  9. Cook for 3-4 minutes until the tortilla is golden brown and the cheese is melted.
  10. Cut the quesadilla into thirds and serve with the cauliflower escabeche.
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In Tortillas & Mexican

Serrano Chicken Tlayuda (Oaxacan Pizza)

Serrano Chicken Tlayuda (Oaxacan Pizza)

Yield: 12 each Tlayudas

Ingredients:

  • 2 cups Refried black beans
  • 1 cup Chicken stock
  • ¼ cup Avocado oil
  • ½ tsp Kosher salt
  • 6 cups Green cabbage, thinly shredded
  • 1 ½ lbs Chihuahua cheese, shredded
  • 4 lbs Chicken thighs, marinated, grilled, and thinly sliced
  • 12 each Don Pancho® 13-inch Whole Wheat Tortillas (79341.02213) 
  • 4 each Serrano chiles, thinly sliced
  • 1 cup Cilantro leaves
  • 12 each Avocados, thinly sliced
  • 6 Radishes, thinly sliced

Directions:

  1. Heat oven and pizza stone to 400°F for 30 minutes.
  2. Mix the beans with chicken stock, avocado oil, and salt and set aside.
  3. Place one Don Pancho Whole Wheat Tortilla onto a pizza peel to build the tlayuda.
  4. Spread ¼ cup of the bean mixture across the tortilla to the edges.
  5. Top with ½ cup shredded cabbage, ½ cup shredded Chihuahua cheese, and 4 oz of grilled and sliced chicken thighs.
  6. Place the tlayuda into the oven onto the stone for 7-9 minutes, until the tortilla has crisped up slightly and the cheese is melted.
  7. Remove the tlayuda onto a serving dish and top with slices of radish, Serrano chiles, cilantro leaves, and ¼ of an avocado sliced.
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