schiedadmin In Protein Salad

Dill Pickle Tuna Salad Sandwich

Dill Pickle Tuna Salad Sandwich

Yield: 14 each Baguette sandwiches

Ingredients:

• 5 lbs Reser’s Tuna Salad (71117.11353)
• 1 Tbsp Tarragon leaves fresh, minced
• 2 Tbsp Dijon mustard
• 2 cups Dill pickles, finely diced, divided in half
• 3 Tbsp Panko breadcrumbs 
• 14 each 6” Baguettes
• 28 each Butter lettuce leaves
• 56 each Dill pickles, thinly sliced
• Kettle potato chips (side)

Directions:

1. In a medium size bowl, combine Reser’s Tuna Salad with the fresh tarragon, Dijon, 1 cup of the diced dill pickles, and panko breadcrumbs.
2. Wrap and refrigerate for at least 4 hours before serving.
3. Per order:
   • Cut baguette almost through the half and fold open.
   • Layer 4 slices of dill pickles on the bottom of bread and top with 6 oz Tarragon tuna salad.
   • Top the tuna salad with 1 Tbsp diced dill pickles.
   • Garnish plate with butter lettuce leaves and kettle chips.

schiedadmin In Pasta & Macaroni Salad

Calabrian Pasta Salad

Calabrian Pasta Salad

Yield: 15 each 6 oz side servings

Ingredients:

• 5 lbs Reser’s Roma Feta Pasta Salad (71117.14251)
• 2 Tbsp Calabrian chili peppers, finely diced
• 10 each Basil leaves, chiffonaded
• 4 oz Baby kale or arugula
• Shaved Parmesan, from block

Directions:

1. In a medium bowl, combine Resers’s Roma Feta Pasta Salad with the Calabrian chiles, basil, and greens.
2. Cover and refrigerate for at least 4 hours to allow the flavors to meld and greens to soften.
3. To serve, place 6 oz of the salad base into a serving dish and garnish with freshly shaved Parmesan cheese.
4. Serve immediately.

schiedadmin In Potato Salad

Veracruz Potato Salad

Veracruz Potato Salad

Yield: 20 each 6 oz side servings

Ingredients:

• 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
• 1 ½ cups Salsa macha
• 1 ½ cups Pepitas (unsalted), toasted

Directions:

1. Place 6 oz of Reser’s Diced Redskin Potato Salad into a serving bowl.
2. Top with 1 Tbsp salsa macha and 1 Tbsp toasted pepitas.
3. Serve immediately.

schiedadmin In Mashed Potatoes, Side Dishes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Yield: 12 each entrée servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
• 12 each 8 oz Pork loin chops 
• 2 cups AP flour, seasoned
• 12 Eggs, beaten
• 2 cups Panko breadcrumbs, seasoned
• 6 cups Braised greens of choice
• 4 oz Butter, unsalted
• 2 tsp Ancho chile powder
• 5 lbs Reser’s® Mrs. Giles Spiced Apples (72299.15870)

Directions:

1. Heat fryer oil to 350°F.
2. Pound pork loin chops to ½ inch thick and bread with seasoned flour, then beaten egg, then seasoned panko breadcrumbs and set aside.
3. Heat the Reser’s® Special Request™ Natural Yukon Mashed Potatoes in hot water bath or steamer for 20 minutes, open and transfer to pan to keep warm.
4. In large sauté pan, melt the butter and Ancho chile powder.
5. Add the spiced apples and warm until heated through, transfer to a pan to keep warm.
6. Fry the pork chops until golden brown to 140°F internal temperature, about 2-3 minutes.
7. Plate 6 oz mashed sweet potatoes with fried pork chop, braised greens, and 4 oz Ancho spiced apples.

schiedadmin In Mashed Potatoes, Side Dishes

Redskin Garlic Mashed with Grilled Pork Chop

Redskin Garlic Mashed with Grilled Pork Chop

Yield: 12 each entrée servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Red Skin Garlic Mashed Potatoes (71117.14451) 
• 12 each 10 oz Pork porterhouse, marinated and seasoned with salt and pepper
• 6 cups Collard greens, braised
• 1 ½ cups Mustard BBQ sauce

Directions:

1. Heat the Special Request™ Red Skin Garlic Mashed Potatoes in hot water bath or steamer for 20 minutes, transfer to pan to keep warm.
2. Grill marinated and seasoned pork porterhouse to desired temperature, let rest in butter for 5 minutes before serving.
3. Plate 6 oz Redskin garlic mashed with 4 oz braised collard greens, grilled pork chop, and 1 oz mustard BBQ sauce.

schiedadmin In Mashed Potatoes, Side Dishes

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Yield: 15 each entrée servings

Ingredients:

• ½ cup Butter
• 2 cups Leeks, sliced lengthwise, washed, and sliced into ¼-inch slices (white and light green parts only)
• 2 tsp Kosher salt
• 1 tsp Thyme leaves, chopped fine
• 1/3rd cup AP Flour
• 6 cups Chicken stock
• 2 cups Heavy cream
• 5 lbs bag Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
• 3 cups Focaccia, ½-inch dice
• 2 Tbsp Olive oil
• 1 tsp Kosher salt
• 1 tsp Rosemary leaves, chopped fine

Directions:

1. Halve the leeks and rinse thoroughly. Drain to dry. Slice into half-moons.
2. Melt the butter in a stock pot, and sauté leeks, thyme and salt. Add flour and whisk to make a roux. 
3. Add in the chicken stock, heavy cream, Reser’s Special Request Natural Yukon Mashed Potatoes and whisk to combine. Let cook for 10 – 15 minutes.
4. Meanwhile, toss the focaccia with olive oil, salt and rosemary. Place in a 400℉ oven for 7 minutes or until golden brown. 
5. Check soup for seasoning with kosher salt and blend with immersion blender. Ladle soup into a bowl. Garnish with rosemary croutons.

schiedadmin In Mashed Potatoes, Side Dishes

Potato-Chive Dumplings with Browned Butter and Crispy Onions

Potato-Chive Dumplings with Browned Butter and Crispy Onions

Yield: 15 each entrée servings

Ingredients:

• 2 lbs Reser’s® Premium Mashed Potatoes (71117.14439)
• 2 Eggs, whisked
• 1 Egg yolk, whisked
• 7 oz AP Flour
• 3.5 oz Potato starch
• 1 tsp Kosher salt (plus salt for boiling water)
• 1 Tbsp Chives, minced
• 8 oz Butter to brown
• Crispy onions (to garnish)

Directions:

1. Mix the Reser’s Premium Mashed Potatoes with eggs and chives in a stand mixer. Fold in flour and potato starch to make dough.
2. Put into pan and refrigerate for 30 minutes.
3. Portion dumplings into boiling salted water with a disher until they float to the surface. Remove to a plate or sheet pan.
4. Brown butter in a pan.
5. Finish dumplings in the pan with browned butter, then plate and garnish with crispy onions.

schiedadmin In Fruit

Ono Kine Pineapple Chicken

Ono Kine Pineapple Chicken

Yield: 15 each entrée servings

Ingredients:

• 8 lbs Reser’s® Pineapple Chunks (79453.75428)
• 45 each Chicken legs
• 1 ½ cups Pineapple liquid, reserved from tub
• 1 ½ cups Soy sauce
• 1 cup Brown sugar
• ½ cup Apple cider vinegar
• 3 Tbsp Toasted sesame oil
• 1 Tbsp Ginger, freshly grated
• ½ cup Ketchup 
• 2 Tbsp Toasted sesame seeds
• Avocado or Vegetable oil for brushing chicken and pineapple to grill
• 10-inch Wooden skewers, soaked in water for 30 minutes to prevent burning

Directions:

1. Drain 105 each Reser’s Pineapple Chunks in a colander over a bowl, cover and refrigerate.
2. In a large metal bowl, whisk together the pineapple liquid, soy sauce, brown sugar, sesame oil, ginger, and ketchup.
3. Reserve 1 ½ cups of the marinade and whisk in the toasted sesame seeds, label and refrigerate for plating.
4. Cover the chicken legs in the remaining marinade, turning to coat.
5. Let chicken marinate for 12-24 hours.
6. Before cooking, drain the chicken in a colander and pat dry.
7. Per order, brush 3 chicken legs with oil and grill until golden brown all over and internal temperature near the bone is 185°F.
8. Once the chicken is done, set aside to rest in a warm place, tented with foil.
9. Per order fill a skewer with 7 pineapple chunks, brush with oil and grill on all sides. Keep warm after grilling.
10. Place the 3 grilled chicken legs onto a warm serving plate drizzled with the reserved sesame marinade and grilled pineapple chunks.

schiedadmin In Cole Slaw, Fruit

Grilled Pineapple-Serrano Slaw

Grilled Pineapple-Serrano Slaw

Yield: 10 each entrée Quesadillas

Ingredients:

• 8 lbs Reser’s® Pineapple Chunks (79453.75428)
• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• ¼ cup Avocado or vegetable oil for grilling the pineapple
• ¼ cup Serrano peppers, seeded and minced
• 1/3rd cup Cilantro, minced

Directions:

1. Remove 4 cups of Reser’s Pineapple Chunks from the tub and set aside to drain.
2. Skewer the pineapple chunks, brush with oil and grill on each side.
3. Set grilled skewers aside to cool.
4. Place the Reser’s Regular Cole Slaw into a large bowl and mix in the Serrano peppers and cilantro.
5. Roughly chop the grilled pineapple chunks and add to the cole slaw mixture.
6. Portion and serve.

schiedadmin In Tortillas & Mexican

Honey Smoked Salmon Quesadilla

Honey Smoked Salmon Quesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

• 20 each 14-inch Don Pancho® White Flour Tortilla (79341.02014)
• 30 oz Monterey Jack cheese, shredded
• 15 oz Goat cheese, crumbled
• 40 oz Smoked salmon, flaked 
• 1 cup Green onions, thinly cut on bias
• Hot honey to drizzle

Directions:

1. Preheat flattop grill to 350°F.
2. Per order:
   • Place a Don Pancho White Flour Tortilla onto grill and cover with 3 oz shredded Jack cheese.
   • Top the cheese 1 ½ oz crumbled Goat cheese and 4 oz smoked salmon.
3. Grill until golden brown, 3-4 minutes.
4. Fold in half and press down, grill 1 more minute.
5. Move to a cutting board and cut into slices.
6. Place the slices onto a warm plate, drizzle with hot honey and garnish with green onions.