• 5 lb. Reser’s Simply Chicken Salad (71117.11357)
• 1/4 each whole Pineapple, peeled, quartered, cored, grilled and diced
• ½ cup Orange juice
• 1 tsp Mexican oregano, whole (not ground)
• 3 each Habanero peppers, seeded 
• 5 each Garlic cloves, peeled
• 3 Corn tostadas, pre-fried
• 18 each Corn Tostadas, pre-fried
• 1 cup Cilantro leaves

1. Grill and cool pineapple quarter.
2. When cool, dice pineapple into ½-inch pieces and refrigerate.
3. In a blender, blend the orange juice, oregano, habanero pepper, garlic and three corn tostadas until smooth.
4. In a medium bowl, mix the orange-habanero liquid with the Reser’s Simply Chicken Salad and combine with a spatula.
5. To plate, place 1 Tbsp of the chicken salad below the tostada to keep it from moving around.
6. Place tostada atop the small amount of chicken salad.
7. Top tostada with 5 oz of chicken salad.
8. Garnish with ¼ cup grilled and diced pineapple and 4-5 cilantro leaves.

• 8 lb. carton Reser’s Mustard Potato Salad (71117.00212)
• ¼ cup Agave nectar
• ¼ cup Yellow mustard
• ¼ cup Apple cider vinegar
• 1 Tbsp Hot sauce
• 1 ½ tsp Red pepper flakes
• Italian parsley sprigs

1. In a large metal bowl, whisk together the agave nectar, mustard, cider vinegar, and red pepper flakes.
2. Add the Reser’s Mustard Potato Salad to the bowl and fold together to combine.
3. Portion into small bowls and garnish with Italian parsley.

• 7 lb. carton Reser’s Chopped Cole Slaw (71117.15125)
• 1 cup Sour Cream
• 3 Tbsp Ranch seasoning
• 3/4 cup Serrano peppers, seeded and diced (1/4 cup reserved for garnish)
• 2 Tbsp Chives, minced

1. In a large metal bowl, combine the sour cream, ranch seasoning, ½ cup Serrano peppers, and chives.
2. Fold the Reser’s Chopped Cole Slaw together to combine.
3. Portion into small bowls and garnish with reserved diced Serrano peppers.

• 5 lb. tub Reser’s Red Skin Potato Salad with Dill (71117.19510) 
• ¼ cup Jalapeño peppers, seeded and diced
• ½ cup Jalapeño pepper canned, drained of brine and brine saved
• 2 Tbsp Jalapeño brine

Pickled Mustard Seeds

• 1 cup Apple cider vinegar
• 1 cup Water
• 2 Bay leaves
• 1 Tbsp Sugar
• ¾ cup Brown sugar
• 1 Tbsp Kosher salt
• 1 cup Yellow mustard seeds

1. For the Pickled Mustard Seeds, whisk to combine the apple cider vinegar, water, bay leaves, sugar, brown sugar, and salt in a small saucepan. Heat until the sugar has dissolved and set aside to cool.
2. Place seeds in a small saucepan and cover with cold water. Bring to a boil, then drain through a fine-mesh strainer and discard the water. Repeat the process several times until the discarded water does not taste bitter.
3. Transfer the blanched mustard seeds to the pot with the brine. Bring to a boil, then reduce to a bare simmer and cook until the seeds have plumped up and the liquid has reduced by about one-third, 15 to 20 minutes. Transfer the seeds to a sealable container, let cool at room temperature. Once cooled, label and refrigerate.
4. For the Potato Salad,  combine the Reser’s Red Skin Potato Salad with Dill with the diced fresh and canned jalapeño pepper and the pepper brine in a large metal bowl. Fold together to combine.
5. Fill into a container and refrigerate for at least 2 hours before serving.
6. Portion onto a plate and garnish with the 1 Tbsp pickled mustard seeds. Serve with smoked beef sausage.

• 7 lb. carton Reser’s Chopped Cole Slaw (71117.15125)
• 1 ½ cup Dill pickles, diced
• ½ cup Pickle brine
• ¼ cup White vinegar
• 1 tsp Celery seed
• ½ cup Italian parsley, leaves chopped

1. In a large metal bowl, combine the Reser’s Chopped Cole Slaw with the diced pickles, pickle brine, vinegar, and celery seed.
2. Fold together to combine.
3. Fill into a container and refrigerate for at least 2 hours before serving.
4. Portion into a cup and serve with smoked ribs and sliced pickles.