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 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 Other Products

Smoky Ham and Gouda Potato Gratin

Smoky Ham and Gouda Potato Gratin

Yield: 13 each 7 oz servings (one 2-inch ½ pan)

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.14571)
• 2 cup Ham, cut into ½-inch dice
• 1 tsp Thyme leaves, finely minced
• 2 cups Smoked Gouda cheese, shredded and divided in half

Directions:

1. Preheat oven to 375°F.
2. Prepare one 2” ½ hotel pan with pan spray.
3. Empty the entire bag of Reser’s Scalloped Potatoes into a medium bowl.
4. Fold the ham, thyme, and 1 cup of the shredded smoked Gouda into the potatoes.
5. Scoop the ham and potato mixture into the pan and press into an even layer.
6. Top with the remaining cup of smoked Gouda.
7. Bake uncovered for 30-40 minutes until the cheese is golden brown and warmed through.
8. Keep warm and serve. Tray pairing with soft scrambled eggs or vegetable frittata.

schiedadmin In Other Products

Summer Succotash

Summer Succotash

Yield: 14 each 6 oz side serving

Ingredients:

• 1/3rd cup Extra virgin olive oil
• 4 each Garlic cloves, minced
• 1 cup Yellow onion, small dice
• 1 tsp Kosher salt
• 1 cup Red bell pepper, small dice
• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1 cup Green beans, cut into 1-inch chunks, blanched and shocked
• 2 cups Cherry or Pear tomatoes, halved
• 2 Tbsp Italian parsley leaves, minced
• Italian parsley leaves, chiffonade for garnish

Directions:

1. In a large sauté pan, heat the olive oil until it shimmers.
2. Add the minced garlic, onion, and salt and cook for 3-4 minutes to soften without browning, stirring often.
3. Add the red bell pepper and continue to cook and soften, 2-3 minutes.
4. Add the entire bag of Reser’s Sweet Corn in Butter and blanched green bean chunks and warm through, stirring often.
5. Add the halved tomatoes and continue to warm through.
6. Add the minced parsley off the heat and place in 1/3rd pan to keep warm, but not on a steamtable.
7. To serve, scoop into a small serving bowl and garnish with parsley chiffonade.

schiedadmin In Other Products

Creamed Corn Pudding

Creamed Corn Pudding

Yield: 12 each 5 oz side serving (200 1/2 pan, greased)

Ingredients:

• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1/3rd cup Sugar
• ¼ cup Cornstarch
• ½ tsp Kosher salt
• 7 eggs, beaten
• 1 cup Whole milk

Directions:

1. Heat oven to 400°F.
2. Spray 200 ½ pan with pan spray or grease with softened butter and set aside.
3. In a medium bowl, whisk together the sugar, cornstarch, and kosher salt.
4. In another medium bowl, whisk together the eggs and whole milk until smooth.
5. Whisk the dry ingredients into the egg/milk mixture until smooth.
6. Fold in the opened bag of Reser’s Sweet Corn in Butter.
7. Fill the prepared 200 ½ pan.
8. Bake for 40-50 minutes uncovered, until golden brown, and a toothpick comes clean.
9. Serve warm.
10. The recipe can also be divided into prepared ramekins and baked for less time.

schiedadmin In Other Products

Calabrian Pepper-Basil Creamed Corn

Calabrian Pepper-Basil Creamed Corn

Yield: 12 each 6 oz side serving

Ingredients:

• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1 cup Half and half (or ½ cup whole milk and ½ cup heavy cream)
• 2 Tbsp Parmesan, grated
• 1 Tbsp Calabrian chili peppers, finely diced
• 10 each Basil leaves, cut in a chiffonade
• 10 each Calabrian chili peppers for garnish

Directions:

1. Open the bag of Reser’s Sweet Corn in Butter, and place into a 4-quart saucepan, along with the half and half, grated Parmesan, and Calabrian chiles.
2. Heated slowly over medium heat until warmed though, stirring often to keep from scorching, 6-8 minutes.
3. Once warmed through, stir in the basil chiffonade and keep warm.
4. Portion 6 oz into a warmed bowl or ramekin to serve and garnish with a whole Calabrian chili.

schiedadmin In Other Products

BBQ Cheddar Potato Gratin

BBQ Cheddar Potato Gratin

Yield: 12 each 7 oz side servings (200 ½ hotel pan)

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
• 2 Tbsp tomato-based BBQ sauce
• 2 tsp BBQ spices
• 1 cup Sharp Cheddar cheese, shredded
• BBQ sauce to serve

Directions:

1. Preheat oven to 375°F.
2. Open the Reser’s Scalloped Potatoes, and place into a medium sized bowl.
3. Stir in the BBQ sauce and BBQ spice.
4. Fill a prepared 200 ½ pan with the BBQ potato mixture and top evenly with cheese.
5. Bake for 30-40 minutes uncovered until heated through and cheese topping has browned.
6. Keep warm to serve.
7. Garnish with BBQ sauce to serve.

schiedadmin In Prepared Salads, Protein Salad

Korean-Style Chicken Salad

Korean-Style Chicken Salad

Yield: 15 each entree servings

Ingredients:

• 5 lbs Reser’s Simply Chicken Salad (71117.11357)
• 1 Tbsp Toasted sesame oil
• 2 tsp Soy sauce
• 1 cup Yellow bell pepper, julienned
• 1 cup Red bell pepper, julienned
• 1 each English cucumber, seeded and cut thinly on bias
• 1 cup Red onion, julienned
• Butter lettuce leaves for serving 
• Pickled, sliced cucumbers for garnish
• Gala apples, julienned for garnish

Directions:

1. In a large bowl, add the sesame oil and soy sauce to Reser’s Simply Chicken Salad, and mix to combine.
2. Add the bell peppers, cucumber, red onion and fold to combine.
3. Refrigerate at least one hour prior to serving.
4. For service, portion 6 oz of the Korean-Style Chicken Salad into a bowl, top with julienne apples.
5. Serve with butter lettuce leaves and pickled, sliced cucumbers.