In Cole Slaw, Prepared Salads

Bahn Mi Coleslaw

Bahn Mi Coleslaw

Yield: 32 side salad servings

Ingredients:

Bahn Mi Slaw

  • 7 lbs Reser’s® Shredded Coleslaw (71117.15363) 
  • 3 cups Pickled Carrots
  • 2 each English cucumber, half peeled, seeded, and thinly sliced
  • 3 each Jalapeño peppers, thinly sliced
  • 1 cup Cilantro, leaves only, divided in half
  • 1 cup Cashews, toasted and salted, roughly chopped and divided in half

Pickled Carrots

  • 3 cups Carrots, julienned
  • 2 cups Water, hot
  • 2 Tbsp Kosher salt
  • ½ cup Sugar
  • ½ cup unseasoned Rice wine vinegar

Directions:

  1. For Pickled Carrots, dissolve kosher salt and sugar in hot water and add rice vinegar.
  2. Pour the brine over the julienned carrots in a 2-quart container and let pickle at room temperature for at least 1 hour or refrigerate overnight.
  3. For Bahn Mi Slaw, mix Reser’s Shredded Coleslaw with the ingredients in a large metal bowl, saving half of the cilantro leaves and peanuts for garnish.
  4. Drain and mix pickled carrots into coleslaw base.
  5. Divide into portions and garnish with cilantro leaf and toasted cashews.
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In Fruit

Sparkling Mango Mojito Lemonade

Sparkling Mango Mojito Lemonade

Yield: 1 gallon base, 16 each pint drinks

Ingredients:

For Mango Lemonade Base

  • 3 cups Reser’s® Diced Mangoes (79453.17029), drained and 2 cups syrup reserved
  • 2 cups fresh Lemon juice
  • 2 cups Simple syrup 
  • 2 quarts cold Soda water
  • 32 each Mint leaves
  • 8 Limes, diced
  • 16 each Lime wheels
  • 16 each Mint spring

Drink (1 pint glass)

  • 2 Mint leaves
  • ½ Lime, diced
  • Ice cubes
  • 8 oz Mango Lemonade Base

Directions:

  1. For Mango Lemonade Base, drain Reser’s Diced Mangoes from the syrup and refrigerate both.
  2. In a one-gallon container, mix together the mangoes, lemon juice, cooled simple syrup, and mango syrup.
  3. Add the soda water and chill the base for at least 30 minutes to allow the flavors to combine.
  4. For each drink, muddle the mint leaves and diced lime in a pint mason jar.
  5. Fill the glass halfway with ice cubes and top with 8 oz of the mango lemonade base.
  6. Stir to combine and garnish with a lime wheel and mint syrup.
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In Fruit, Tortillas & Mexican

Mango-Avocado Salsa

Mango-Avocado Salsa

Yield: 10 cups salsa

Ingredients:

  • 4 cups Reser’s® Diced Mangoes (79453.17029), drained of syrup, 1/4 cup of syrup reserved
  • 2 cup Avocado, peeled and diced
  • 3 cups Red onion, finely diced
  • 4 tsp Kosher salt
  • 2 Tbsp Jalapeño pepper, finely diced
  • 1 Tbsp Cilantro, leaves minced
  • 3 Tbsp Lime juice
  • Don Pancho® Blue Corn Chips (79341.22879) to serve.

Directions:

  1. In a large metal bowl, combine Reser’s Diced Mango, diced avocado, red onion, and kosher salt.
  2. Fold in diced jalapeños, cilantro, lime juice, and mango syrup.
  3. Taste for seasoning.
  4. Serve with fried Don Pancho Blue Corn Chips or as a sauce for grilled chicken or fish.
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In Cole Slaw, Prepared Salads

“Big Dill” Pickle Slaw

“Big Dill” Pickle Slaw

Yield: 25 each 5 oz sides

Ingredients:

Directions:

  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.
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In Potato Salad, Prepared Salads

Texas-Style Red Potato Salad

Texas-Style Red Potato Salad

Yield: 18 each 5 oz sides

Ingredients:

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

Directions:

  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, and 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 peppers, and the pepper brine in a large metal bowl.
  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.
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In Cole Slaw, Prepared Salads

Serrancho Slaw

Serrancho Slaw

Yield: 25 each 5 oz sides

Ingredients:

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

Directions:

  1. In a large metal bowl, combine the sour cream, ranch seasoning, 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.
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In Potato Salad, Prepared Salads

Sweet Heat Mustard Tater Salad

Sweet Heat Mustard Tater Salad

Yield: 25 each 5 oz sides

Ingredients:

  • 8 lbs 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 for garnish

Directions:

  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.
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In Macaroni & Cheese, Side Dishes

Elote Macaroni and Cheese

Elote Macaroni and Cheese

Yield: 12 each 9 oz entrée

Ingredients:

  • 5 lbs tub Reser’s® Special Request™ Signature Steamtable Macaroni & Cheese (71117.14490)
  • 2 Tbsp Butter
  • ½ cup Yellow onion, diced
  • ½ cup Serrano pepper, seeded and minced, divided in half
  • 4 each Garlic cloves, minced
  • 2 tsp Paprika
  • 2 tsp Kosher salt
  • ¼ tsp Chipotle pepper powder
  • 2 cups Corn, canned, drained of liquid
  • 1 cup Heavy cream
  • 2 cups Oaxaca cheese, shredded
  • 3 cups Cotija cheese, grated
  • 1 cup Red onion, minced
  • 12 each Cilantro leaves

Directions:

  1. In an 8-quart saucepan, melt the butter over medium heat.
  2. Add the diced onion, ¼ cup diced Serrano pepper, and minced garlic, and cook to soften without browning.
  3. Add the paprika, salt, and Chipotle powder, and cook for 1 minute or until fragrant.
  4. Add the canned corn and cream, and cook for 4-5 minutes.
  5. Cover and set aside.
  6. Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  7. When heated, empty the mac and cheese bag into the pot with the corn mixture, and mix the shredded Oaxaca cheese to combine.
  8. To serve, place 9 oz mac and cheese into a warmed bowl and top with ¼ cup grated Cotija cheese, 1 Tbsp minced red onion, 1 tsp minced Serrano, and 1 cilantro leaf.
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