In Prepared Salads, Protein Salad

White BBQ Chicken Salad Sandwich

White BBQ Chicken Salad Sandwich

Yield: 15 sandwiches

Ingredients:

White BBQ Sauce

  • 2 cups Mayonnaise
  • ½ cup Apple cider vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Worcestershire
  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 tsp Cayenne pepper
  • 1 Tbsp prepared Horseradish

Chicken Salad Base

  • 5 lbs tub Reser’s® Simply Chicken Salad (71117.11357)
  • 2/3 cup White BBQ Sauce
  • 1 cup Pimentos, diced and drained
  • ¼ cup Italian parsley, stemmed and chopped
  • 1 cup Celery, thinly sliced
  • 1 Tbsp Hot sauce
  • ¼ cup Breadcrumbs, unseasoned

For Each Sandwich

  • 2 Slices Japanese milk bread or Pullman loaf
  • 1 Tbsp butter, melted
  • 5 oz Chicken salad base
  • 3 Slices Dill pickle
  • 2 leaves Butter lettuce
  • 8-10 Potato chips, kettle cooked

Directions:

  1. For White BBQ Sauce, combine all the ingredients in a large bowl with a whisk and check for seasoning.
  2. Place into tub and refrigerate.
  3. For the Chicken Salad Base, combine the Reser’s Simply Chicken Salad with the White BBQ Sauce, pimentos, parsley, sliced celery, hot sauce, and breadcrumbs with a spatula until mixed through.
  4. Refrigerate Chicken Salad Base for 4 hours before making sandwiches.
  5. For each sandwich, brush each piece of bread with butter and grill until golden bread.
  6. Start with one slice of toasted bread,  and layer butter lettuce, chicken salad base, pickle slices, and top with kettle chips.
  7. Top with toasted bread slice and serve.
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In Potato Salad, Prepared Salads

Good Times Picnic Potato Salad

Good Times Picnic Potato Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lbs carton Reser’s® Red Bliss Potato Salad (71117.00554)
  • ½ cup Everything seasoning
  • 1 ¼ cups Bleu cheese
  • ½ cup Chives
  • 1 lb Applewood bacon, cooked into slices and sliced into strips

Directions:

  1. In a large bowl, add the Reser’s Red Bliss Potato Salad with 1/3 cup Everything seasoning, 1 cup Bleu cheese, and 1/2 cup chives and mix until combined.
  2. Place into a serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
  3. Garnish with sliced bacon, and the remaining chives, Everything seasoning, and Bleu cheese prior to serving
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In Pasta & Macaroni Salad, Prepared Salads

All The Things Macaroni Salad

All The Things Macaroni Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lbs carton Reser’s® Elbow Macaroni Salad (71117.00188)
  • 2 cups Cherry tomatoes, halved
  • 1 cup Red onion, diced
  • 6 oz Baby spinach
  • ¼ cup Everything seasoning

Directions:

  1. In a large bowl, add the Reser’s Elbow Macaroni Salad, cherry tomatoes, red onion, baby spinach, and Everything seasoning and mix to combine with a spatula.
  2. Place into a serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
  3. Garnish with Everything seasoning before serving.
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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 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 Tortillas & Mexican

Smoked Chicken Burrito Mojado

Smoked Chicken Burrito Mojado

Yield: 10 burritos

Ingredients:

Burrito Filling

Roasted Tomato-Guajillo Sauce

  • ¼ cup Avocado oil
  • 1 Tbsp Garlic, minced
  • ¼ tsp Cumin, ground
  • 1 Tbsp Guajillo chile powder
  • 2 Tbsp Tomato paste
  • 2 each 14 oz cans Fire-roasted tomatoes, blended
  • 1 cup Chicken stock
  • 1 tsp Kosher salt

Complete Plate

  • 3 each Avocado, large
  • 10 Cilantro leaves

Directions:

  1. Heat griddle to 350°F.
  2. For the sauce, heat oil and sauté garlic until softened.
  3. Add spices and cook for 20-30 seconds until fragrant and not burnt.
  4. Add tomato paste and cook 20-30 seconds until deep red and fragrant.
  5. Add puréed roasted tomatoes and chicken stock, and bring to a simmer.
  6. Cook at a low simmer for 15-20 minutes until slightly thickened.
  7. Season with kosher salt and keep warm.
  8. For plating:
    • 1 Don Pancho Red Chipotle Flour Tortilla, warmed on a griddle
    • ½ cup Mexican cheese blend, shredded
    • ¾ cup Spanish rice
    • 4 oz Smoked chicken meat
    • 1 oz Roasted tomato sauce
  9. Roll burrito tightly and top with 3 oz Roasted Tomato-Guajillo Sauce, ¼ sliced avocado, and cilantro for garnish.
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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 Pasta & Macaroni Salad, Prepared Salads

Sesame Ginger Macaroni Salad

Sesame Ginger Macaroni Salad

Yield: 30 each 4 oz Side Portions

Ingredients:

  • 8 lbs carton Reser’s® Signature Macaroni Salad (71117.06039)
  • 2 Tbsp Sesame seeds, toasted
  • ¼ cup white pickled Ginger, finely chopped
  • ¼ cup pickled Ginger juice
  • 1 cup Green onions, thinly sliced, 2 Tbsp reserved for garnish
  • 2 Tbsp Black sesame seeds

Directions:

  1. In a large metal bowl, mix the Reser’s Signature Macaroni Salad, toasted sesame seeds, pickled ginger, ginger juice and sliced green onions.
  2. Portion and garnish with black sesame seeds and sliced green onions.
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