In Pasta & Macaroni Salad, Prepared Salads

Sesame Ginger Macaroni Salad

Sesame Ginger Macaroni Salad

Yield: 30 each 4 oz Side Portions

Ingredients:

  • 8 lbs carton Reser’s® Signature Macaroni Salad (71117.06039)
  • 2 Tbsp Sesame seeds, toasted
  • ¼ cup white pickled Ginger, finely chopped
  • ¼ cup pickled Ginger juice
  • 1 cup Green onions, thinly sliced, 2 Tbsp reserved for garnish
  • 2 Tbsp Black sesame seeds

Directions:

  1. In a large metal bowl, mix the Reser’s Signature Macaroni Salad, toasted sesame seeds, pickled ginger, ginger juice and sliced green onions.
  2. Portion and garnish with black sesame seeds and sliced green onions.
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In Side Dishes

Smoked Scalloped Potatoes

Smoked Scalloped Potatoes

Yield: 18 each 5 oz Side Portions

Ingredients:

  • 5 lbs bag Reser’s® Scalloped Potatoes (71117.56001)
  • 2 Tbsp Butter
  • 2 Tbsp Garlic, minced
  • 1 Tbsp Shallot, minced
  • 1 tsp Thyme, minced
  • 1 cup Smoked Cheddar, shredded
  • 1 cup White Cheddar, shredded

Directions:

  1. Heat smoker to 225°F.
  2. Heat butter in a small pan and sauté garlic and shallots until softened, but not browned.
  3. Add minced thyme and take the heat.
  4. In a metal bowl, mix Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
  5. Fill into a sprayed 2-inch half hotel pan.
  6. Top with shredded cheese and wrap with foil.
  7. Smoke for 1 hour.
  8. Remove foil and finish in a 375°F oven for 12-15 minutes until cheese is golden brown.
  9. Keep warm until service.
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In Mashed Potatoes, Side Dishes

White Cheddar Potato Soup

White Cheddar Potato Soup

Yield: 16 each 8 oz servings

Ingredients:

Directions:

  1. Heat the bags of Reser’s White Cheddar Mashed Potatoes in a steamer or hot water bath until hot.  
  2. Squeeze the hot potatoes into an 8 quart or larger soup pot and add the remaining ingredients.
  3. Mix with a whisk until smooth and heat over low heat, stirring as it heats through.
  4. Check seasoning for salt, add more if necessary.
  5. Pour into bowls and garnish with fresh thyme leaves and grated White Cheddar cheese.
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In Cut Potatoes

Southern-Style Poutine

Southern-Style Poutine

Yield: 20 each 8 oz. servings

Ingredients:

Directions:

  1. Heat Reser’s Savory Gravy to 165°F and hold warm on a steamtable.
  2. Fry Reser’s Diced Russet Potatoes at 350°F until golden brown, 3-4 minutes.
  3. Portion 8 oz. of fried potatoes onto a heat-safe gratin or rarebit dish.
  4. Top with 3 oz. of savory gravy.
  5. Top with 2 oz. White Cheddar cheese curds and melt in oven or broiler.
  6. Garnish with chopped Italian parsley.
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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 Tortillas & Mexican

Grilled Chipotle Shrimp Quesadilla

Grilled Chipotle Shrimp Quesadilla

Yield: 6 each quesadillas

Ingredients:

  • 1 ½ lbs Shrimp, marinated in chipotle powder, lime zest, and avocado oil
  • 3 cups Monterey Jack cheese
  • 4 cups shredded Red cabbage, salted for 20 minutes, drained, and squeezed dry
  • 6 each Don Pancho® 12-inch Red Chipotle Tortillas (79453.22337)

Cauliflower Jalapeño Escabeche

  • 1 Tbsp Kosher salt
  • 3 Tbsp Sugar
  • 2 ½ cups Apple cider vinegar
  • 1 ¾ cups water
  • 1 Red onion, julienned
  • 4 cups Cauliflower, cut into ½-inch pieces
  • 3 Jalapeño peppers, thinly sliced
  • ¾ tsp Coriander seed, whole
  • 10 each Black peppercorns, whole
  • 2 Bay leaves
  • ½ tsp Fennel seed
  • ½ tsp Cumin seed

Per Quesadilla

  • 1 Don Pancho 12-inch Red Chipotle Tortilla (79453.22337)
  • 2/3 cup Monterey Jack cheese, shredded
  • ½ cup Red cabbage, salted and squeezed dry
  • 14 each shrimp, grilled 
  • 2 oz ramekin Cauliflower-Jalapeño Escabeche 

Directions:

  1. For Cauliflower Jalapeño Escabeche, heat the sugar, salt, cider vinegar, and water to boil in a medium saucepan.
  2. Pour the prepared brine over the red onion, cauliflower, jalapeños, and spices into a 2-quart container. 
  3. Refrigerate the escabeche for at least one hour before using.
  4. Shred and prepare red cabbage by salting liberally with kosher salt (2-3 Tbsp) to draw out moisture and let sit for 20 minutes before squeezing dry with a clean kitchen towel.
  5. Heat grill to 375°F.
  6. Season shrimp with kosher salt and grill on both sides, set aside, and keep warm.
  7. Heat griddle to 350°F.
  8. For each quesadilla, place a Don Pancho Red Chipotle Tortilla on a griddle and cover with cheese, shredded cabbage, and shrimp.
  9. Cook for 3-4 minutes until the tortilla is golden brown and the cheese is melted.
  10. Cut the quesadilla into thirds and serve with the cauliflower escabeche.
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In Tortillas & Mexican

Serrano Chicken Tlayuda (Oaxacan Pizza)

Serrano Chicken Tlayuda (Oaxacan Pizza)

Yield: 12 each Tlayudas

Ingredients:

  • 2 cups Refried black beans
  • 1 cup Chicken stock
  • ¼ cup Avocado oil
  • ½ tsp Kosher salt
  • 6 cups Green cabbage, thinly shredded
  • 1 ½ lbs Chihuahua cheese, shredded
  • 4 lbs Chicken thighs, marinated, grilled, and thinly sliced
  • 12 each Don Pancho® 13-inch Whole Wheat Tortillas (79341.02213) 
  • 4 each Serrano chiles, thinly sliced
  • 1 cup Cilantro leaves
  • 12 each Avocados, thinly sliced
  • 6 Radishes, thinly sliced

Directions:

  1. Heat oven and pizza stone to 400°F for 30 minutes.
  2. Mix the beans with chicken stock, avocado oil, and salt and set aside.
  3. Place one Don Pancho Whole Wheat Tortilla onto a pizza peel to build the tlayuda.
  4. Spread ¼ cup of the bean mixture across the tortilla to the edges.
  5. Top with ½ cup shredded cabbage, ½ cup shredded Chihuahua cheese, and 4 oz of grilled and sliced chicken thighs.
  6. Place the tlayuda into the oven onto the stone for 7-9 minutes, until the tortilla has crisped up slightly and the cheese is melted.
  7. Remove the tlayuda onto a serving dish and top with slices of radish, Serrano chiles, cilantro leaves, and ¼ of an avocado sliced.
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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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