In Other Products, Prepared Salads

Roasted Poblano Scalloped Potatoes

Roasted Poblano Scalloped Potatoes

Yield: 8 each 12 oz side dish servings

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
  • 1 cup Poblano peppers, roasted, peeled, seeded and diced
  • ½ cup Queso Fresco
  • ½ cup Queso Cotija
  • ½ cup Green enchilada sauce
  • 2 cups Pepperjack cheese, shredded

Directions:

  1. Heat the bag of Reser’s Scalloped Potatoes in a steamer for 10 minutes.
  2. Open the bag into a medium-sized bowl and mix with diced Poblanos, Queso Fresco, Queso Cotija, and green enchilada sauce.
  3. For a side dish, fill 12 oz into a gratin dish, top with 1 oz shredded pepperjack cheese, and bake at 400°F for 12-15 minutes until browned.
  4. For catering, spray a 200-inch pan, fill with the scalloped potato base, top with 4 oz shredded pepperjack, and bake uncovered at 400°F for 20-22 minutes until browned.
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In Cole Slaw, Prepared Salads

Kimchi Cole Slaw

Kimchi Cole Slaw

Yield: 24 each 5 oz side dish servings

Ingredients:

  • 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
  • 1 ½ cups Kimchi, drained of liquid and finely chopped
  • ½ tsp Gochugaru (Korean chili powder)
  • 1 ¼ cups Green onions, thinly sliced (1/2 cup reserved for garnish)
  • Toasted sesame seeds for garnish

Directions:

  1. In a large metal bowl, combine Reser’s Regular Cole Slaw with chopped kimchi, gochugaru, and sliced green onions.
  2. Refrigerate and let the flavors combine for at least one hour before serving.
  3. For serving, place 5 oz of the kimchi coleslaw into a bowl and garnish with toasted sesame seeds and sliced green onions.
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In Beans, Side Dishes

K-BBQ Beans

K-BBQ Beans

Yield: 20 each 8 oz side dish servings

Ingredients:

  • 8 lbs Reser’s® Smokehouse BBQ Beans (71117.14172)
  • ¼ cup Gochujang (Korean red chili paste)
  • 2 Tbsp Ginger, peeled and finely grated
  • 1 Tbsp Soy sauce
  • 1 cup Brown sugar
  • 1/3rd cup Water
  • 3 lbs Pork belly, cut into 1 1/2-inch cubes

Directions:

  1. Heat the oven to 350°F.
  2. For the pork belly, whisk together the gochujang, ginger, soy, brown sugar, and water.
  3. In a 2-inch ½ pan, coat the pork belly with the gochujang glaze. Cover the pan with foil and braise for 2 hours.
  4. After 2 hours, remove the foil and continue cooking to glaze and brown the pork, 45-55 minutes.
  5. Keep pork warm and remove ½ cup braising liquid, removing excess fat.
  6. Heat the Reser’s Smokehouse BBQ Beans in a medium-sized pot to heat through, add half of the pork and ½ cup of the braising liquid, and keep warm.
  7. Keep the remaining pork warm until ready to serve.
  8. Fill a gratin dish with 7 oz of the K-BBQ beans and garnish with 1 oz sliced gochujang glazed pork belly.
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In Cole Slaw, Prepared Salads

Appalachian Slaw

Appalachian Slaw

Yield: 32 each 5 oz side dish servings

Ingredients:

  • 7 lbs Reser’s® Amish Cole Slaw (71117.00446)
  • 1 ½ cups English cucumbers, peeled, seeded and diced
  • 2 ½ cups Roma tomatoes, diced
  • 1 cup Yellow onion, peeled and diced
  • 1 tsp Kosher salt
  • 1 tsp Black pepper, freshly ground
  • Sliced tomatoes for garnish

Directions:

  1. Add the diced tomatoes and onions to a colander and sprinkle with Kosher salt.
  2. Allow to sit for 30 minutes to remove excess liquid.
  3. In a large metal bowl, add the carton of Reser’s Amish Cole Slaw.
  4. Add the diced cucumbers to the coleslaw and mix to combine.
  5. Shake the excess moisture off the tomato/onion mixture and combine with the coleslaw and cucumber.
  6. Add the black pepper and fold everything together to combine.
  7. To serve, scoop 5 oz of the coleslaw base and garnish with sliced tomatoes.
  8. Pairs well with Nashville Hot Chicken!
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In Macaroni & Cheese, Side Dishes

Nashville White Cheddar Macaroni and Cheese

Nashville White Cheddar Macaroni and Cheese

Yield: 12 each 8 oz side dish servings

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 6 oz Cream cheese, cut into 1 oz pieces and softened at room temperature for 1 hour
  • ¼ cup Pimentos, diced and drained
  • 1 tsp Hot sauce
  • 1 ½ cups White Cheddar, shredded

Directions:

  1. Heat the Reser’s White Cheddar Macaroni and Cheese bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
  2. Empty bag into a 6-inch 1/3rd pan and stir in the cream cheese to combine, followed by the pimentos, hot sauce, and shredded White Cheddar.
  3. Cover the pan and hold it in a warmer or steam table.
  4. To serve, fill a gratin dish with 8 oz of the complete Macaroni & Cheese.
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In Side Dishes

White Cheddar Creamed Corn

White Cheddar Creamed Corn

Yield: 12 each 8 oz sides

Ingredients:

  • 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
  • 1 cup Sour cream
  • ½ cup Roasted red peppers, diced and drained
  • 1 cup Green onions, sliced thinly
  • 1 tsp Hot sauce
  • 2 cups White Cheddar, shredded

Directions:

  1. Heat the Reser’s Sweet Corn with Butter bag in a pot of hot water or steamer until warmed through, approximately 14-16 minutes.
  2. Empty bag into a 6-inch 1/3rd pan and stir in the sour cream, roasted red peppers, ½ cup green onions, hot sauce, and shredded white Cheddar.
  3. Place into a steam table or warmer until ready to serve.
  4. Dish 8 oz into a small cast iron dish and top with remaining green onions as garnish.
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In Fruit

Iced Mango Mint Green Tea

Iced Mango Mint Green Tea

Yield: 8 each pint drinks

Ingredients:

  • 3 cups Reser’s® Diced Mangoes (79453.17029)
  • 8 each Green tea bags
  • 64 oz Water 
  • 1 cup Mint leaves, washed
  • 8 each Mint sprigs for garnish
  • Ice

Directions:

  1. Heat 2 quarts of water to 200°F.
  2. Pour over 8 tea bags and 1 cup mint leaves, and let steep for 3-4 minutes.
  3. Strain out tea base and refrigerate until cool.
  4. To serve, fill a pint glass halfway with ice, top with 1/4 cup Reser’s Diced Mangoes and syrup, and stir.
  5. Add 8 oz mint iced tea and garnish with mint sprig.
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In Macaroni & Cheese, Side Dishes

Grilled Pork Belly Macaroni and Cheese

Grilled Pork Belly Macaroni and Cheese

Yield: 10 each 9 oz entrée

Ingredients:

Pork Belly Dry Cure

  • ½ cup Brown sugar, packed
  • 1 Tbsp Smoked paprika
  • 1 tsp Garlic, granulated
  • ¼ cup Kosher salt
  • 1 tsp Black pepper, 28 mesh

Directions:

  1. In a medium bowl, mix the dry cure together.
  2. Mix the cure with the ½-inch slabs of pork belly and refrigerate for 12-16 hours.
  3. After curing, rinse the pork belly and pat dry.
  4. Place pork belly slices onto parchment-lined sheet pan and cook at 350°F for 12-14 minutes, flip slices over and cook for another 12-14 minutes or until browned.
  5. Heat the Reser’s Special Request Deluxe Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  6. Empty the mac into a steam table pan and add the smoked Cheddar and mix to combine.
  7. To serve, grill a 3 oz piece of the cooked belly to warm through, slice, and place atop 9 oz of macaroni and cheese in a large, warmed bowl.
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In Other Products

Creamed Corn Soufflé

Creamed Corn Soufflé

Yield: 20 each 5 oz servings

Ingredients:

  • 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
  • 8 Eggs, beaten
  • 1 ½ cups Butter, melted
  • 4 cups Sour cream
  • 2 cups AP flour
  • 2 cups Yellow cornmeal
  • ½ cup Sugar
  • ¼ cup Baking powder
  • 2 tsp Sea salt

Directions:

  1. Preheat oven to 375°F.
  2. In a small bowl, mix flour, cornmeal, sugar, baking powder, and sea salt and set aside.
  3. In a large bowl, beat the eggs with melted butter and sour cream.
  4. Fold in the cold Reser’s Sweet Corn with Butter until combined.
  5. Fold the dry mixture into the corn mixture to combine, without overmixing.
  6. Spray a 2-inch half pan and fill with souffle base.
  7. Bake uncovered for 45-50 minutes until browned, and the base is set and not jiggly.
  8. Serve warm.
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In Beans, Other Products

Maple Bacon Bourbon BBQ Beans

Maple Bacon Bourbon BBQ Beans

Yield: 30 each 5 oz servings

Ingredients:

Directions:

  1. In a large stockpot, render the bacon on medium heat until crispy and remove it to a plate.
  2. Cook onions in the rendered bacon fat until softened and lightly browned.
  3. Add tomato paste and cook to thicken and brown slightly.
  4. Add bourbon and maple syrup to glaze and bring to boil.
  5. Place Reser’s American Harvest BBQ Bean Medley and rendered bacon in the pot.
  6. Heat over medium heat, stirring regularly to keep from scorching until the beans are heated through, 15-20 minutes.
  7. Place heated beans in steamtable or serve immediately.
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