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In Fruit, Prepared Salads

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Yield: 12 sliders. Serves 6.

Ingredients:

Directions:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 12 slider buns; place 2 oz of pork on each bun.
  2. Place 1 oz of Reser’s Shredded Homestyle Cole Slaw on pork. Place top bun on cole slaw.
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In Fruit

Pacific Rim Smoothie Bowl

Pacific Rim Smoothie Bowl

Yield: 1 bowl

Ingredients:

Directions:

  1. Place almond milk, almond butter, and 1/4 cup each of Reser’s Purely Hand Cut Pineapple Chunks, Reser’s Purely Hand Cut Papaya Chunks, dragon fruit and ice into a blender. Blend mixture until creamy.
  2. Pour mixture in bowl and garnish with remaining fruit and sliced almonds.
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In Prepared Salads

Tuna Salad Niçoise

Tuna Salad Niçoise

Yield: 6 servings

Ingredients:

  • 1 1/2 lb. Reser’s® Tuna Salad (71117.11405)
  • 18 each Cherry or grape tomatoes
  • 4 cups Assorted mixed greens
  • 1/2 cup Red onion, thinly sliced
  • 8 oz fresh Green beans, blanched, shocked, and halved
  • 24 each Kalamata olives pitted
  • 6 Red potatoes size “B”, cooked, cooled, and quartered
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • Kosher Salt and fresh ground black pepper to taste
  • 6 each Eggs, hard-cooked and peeled

Directions:

  1. Whisk the oil, Dijon mustard, and vinegar together in a mixing bowl. Season with salt and pepper.
  2. Add the greens and onion to the dressing and toss until coated.
  3. Divide the dressed greens between 6 chilled salad plates.
  4. Place one 4 oz. scoop of Reser’s Tuna Salad into the middle of a plate. Arrange the vegetables around the tuna salad.
  5. Cut eggs in half and garnish the salad to complete.
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In Other Products

Deviled Eggs with Pimento Cheese

Deviled Eggs with Pimento Cheese

Yield: 12 Deviled Eggs

Ingredients:

Directions:

  1. Cut eggs in half horizontally and scoop out yolks into a mixing bowl.
  2. Add Reser’s Pimento Cheese spread to bowl and mix thoroughly.
  3. Put mixture in a pastry bag and fill the cavity of the egg with the mixture.
  4. Garnish with chopped chives.
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In Other Products, Prepared Salads, Tortillas & Mexican

Smashed Pimento Cheese Pork & Beef Sliders

Smashed Pimento Cheese Pork & Beef Sliders

Yield: 48 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 process with Beef Slider Blend ingredients.
  3. For one order, put 4 portioned raw sliders (2 Beef & 2 Pork) on well-greased 425°F griddle, press down with a spatula.
  4. Cook 2 minutes on one side, turn 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 slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat process with remaining sliders.
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In Other Products

Pimento Cheese Fritters

Pimento Cheese Fritters

Yield: 12 (1 oz) Fritters

Ingredients:

Filling

Breading

  • 1 1/2 cups All-purpose flour
  • 4 Eggs, beaten
  • 2 cups Panko breadcrumbs

Directions:

  1. Combine Reser’s Pimento Cheese and panko breadcrumbs in a small bowl and mix thoroughly with spatula.
  2. Scoop into 12 balls with 1 oz disher and place onto a parchment lined sheet pan and freeze for 2 hours.
  3. Place the breading ingredients into separate bowls.
  4. Coat the fritters with flour, a few at a time, and shake off any excess.
  5. Place the fritters, a few at a time, into the beaten eggs to coat.
  6. Drop the fritters into the panko crumbs and roll to coat.
  7. Repeat the egg wash and panko breading procedure again for a double coating.
  8. Freeze or deep fry at 350°F until golden brown and melted inside.
  9. Serve with spicy pepper jelly or ranch dressing.
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In Cut Potatoes

Porto Hash with Poached Eggs

Porto Hash with Poached Eggs

Yield: 50 Servings

Ingredients:

  • 10 lb package Reser’s® Diced 3/4″ Potatoes RTU (71117.14431)
  • 1 cup Olive oil
  • 6 cups red bell pepper, diced
  • 6 lb smoked Linguica sausage, diced
  • 3 tablespoons Smoked paprika
  • 100 Eggs, poached
  • 100 oz Saffron Hollandaise (recipe below)
  • Salt and pepper

Saffron Hollandaise

  • 3/4 cup Water
  • 1 1/2 tsp Saffron
  • 24 Egg yolks
  • 2 lb. unsalted butter, melted
  • 1/4 cup Lemon juice
  • 1 1/2 tsp Kosher salt

Directions:

  1. For Saffron Hollandaise, bring water to a simmer, then remove from heat and add saffron. Allow to cool.
  2. Combine egg yolks and saffron water in a large bowl over double boiler and whisk until the egg mixture thickens and becomes glossy.
  3. Remove from heat and gradually whisk in melted butter, returning to the double boiler as needed to keep sauce hot and loose. As sauce thickens, adjust consistency with lemon juice so that the sauce flows easily.
  4. Keep covered and warm until ready to serve.
  5. For Porto Hash with Poached Eggs, preheat convection oven to 400°F.
  6. Toss Reser’s Diced 3/4″ Potatoes, peppers, and sausage with olive oil and smoked paprika, then season generously with salt and pepper.
  7. Spread evenly without crowding across parchment-lined sheet pans and roast in oven until potatoes are tender and lightly browned, peppers have softened, and sausage is crisped about 25 to 30 minutes.
  8. Portion approximately 1 1/2 cups of hash into each bowl, then top with 2 poached eggs and approximately 2 ounces Saffron Hollandaise.
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In Side Dishes

Potato-Cheddar Ale Soup

Potato-Cheddar Ale Soup

Yield: 20-6 oz Servings

Ingredients:

  • 5 lb. Reser’s® Special Request™ All Natural Yukon Mashed Potatoes (71117.94501)
  • 1 Yellow onion, diced
  • 1 Tbsp Granulated garlic
  • 2 tsp Kosher salt
  • 1 tsp White pepper
  • 6 cups Chicken broth
  • 1 cup Heavy cream
  • 2 cups Cheddar cheese, shredded
  • 12 oz Pale ale beer
  • 1 cup green onion, thinly sliced
  • 2 cups bacon bits
  • 2 cups toasted mini croutons

Directions:

  1. Place the chicken broth, salt, pepper, granulated garlic, and onion in a large stockpot and bring to a simmer.
  2. Reduce heat, add Reser’s Special Request Yukon Gold Mashed Potatoes and stir until fully incorporated.
  3. Heat over medium for 20 minutes, stirring occasionally.
  4. Off the heat, add the beer, heavy cream, and Cheddar cheese and whisk until fully incorporated.
  5. Serve bowls and garnish each with bacon, green onion, and croutons.
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In Prepared Salads

Grilled Chicken Mezza Salad

Grilled Chicken Mezza Salad

Yield: 12 Entrée Salads (6.5 oz salad per plate)

Ingredients:

  • 5 lb. Reser’s® Roma Feta Pasta Salad (71117.14251)
  • 12 each Pita bread, grilled and cut into quarters
  • 12 each 6 oz Chicken breast
  • 1 cup Olive oil
  • ¼ cup Lemon juice, fresh
  • 2 Tbsp Italian seasoning
  • 6 each heads Butter lettuce, leaves removed, washed and patted dry
  • 3 cups Roasted red pepper strips
  • 3 cups Artichoke hearts, marinated, drained
  • 2 each English cucumbers, sliced
  • 3 each Lemons, cut into wedges

Cucumber Herb Yogurt Dressing: 

  • 1 cup Greek yogurt, full fat
  • 1 cup Sour cream
  • 1/4 English cucumber, peeled, seeded, and grated
  • 2 Tbsp Lemon juice, fresh
  • 1 Tbsp fresh Italian parsley, finely chopped
  • 1 Tbsp fresh Dill, finely chopped
  • Kosher salt to taste

Directions:

  1. Mix all off the ingredients of the cucumber dressing in bowl, season with kosher salt, cover and refrigerate at least 1 hour.
  2. Cut each chicken breast into 6 pieces.
  3. Marinate chicken in olive oil, lemon juice, and Italian seasoning blend for 2 hours under refrigeration.
  4. Pour off marinade and thread chicken onto skewers (soaked), grill to an internal temperature of 165°F.
  5. Let chicken rest wrapped loosely in foil for 10 minutes.
  6. On chilled plates, make a bed with Butter lettuce leaves, and place 6.5 oz of Reser’s Roma Feta Pasta Salad on top.
  7. Arrange grilled chicken skewers, grilled pita, 1/4 cup roasted peppers and 1/4 cup artichoke hearts with 5 sliced cucumbers and lemon wedges around the salad.
  8. Serve 1/4 cup Cucumber Herb Yogurt Dressing in a ramekin on the side.
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In Tortillas & Mexican

Fiesta Nachos

Fiesta Nachos

Yield: 4 Appetizer Servings

Ingredients:

Directions:

  1. Combine black beans and 1/2 cup of Reser’s Baja Café Original Salsa.
  2. For one order, layer 3 cups Don Pancho Tortilla Chips, 1/3 cup bean and salsa mixture, and 1 cup of shredded cheeses onto an oven-safe plate.
  3. Place in 450°F oven until cheese is melted, 8-10 minutes.
  4. Serve topped with 1/4 cup salsa,1/4 cup sour cream, and diced avocado.
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