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.
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In Cole Slaw, Fruit

Grilled Pineapple-Serrano Slaw

Grilled Pineapple-Serrano Slaw

Yield: 10 each entrée Quesadillas

Ingredients:

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.
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In Tortillas & Mexican

Honey Smoked Salmon Quesadilla

Honey Smoked Salmon Quesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

  • 20 each 14-inch Don Pancho® White Flour Tortilla (79341.02014)
  • 30 oz Monterey Jack cheese, shredded
  • 15 oz Goat cheese, crumbled
  • 40 oz Smoked salmon, flaked 
  • 1 cup Green onions, thinly cut on bias
  • Hot honey to drizzle

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order:
    • Place a Don Pancho White Flour Tortilla onto grill and cover with 3 oz shredded Jack cheese.
    • Top the cheese 1 ½ oz crumbled Goat cheese and 4 oz smoked salmon.
  3. Grill until golden brown, 3-4 minutes.
  4. Fold in half and press down, grill 1 more minute.
  5. Move to a cutting board and cut into slices.
  6. Place the slices onto a warm plate, drizzle with hot honey and garnish with green onions.
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In Tortillas & Mexican

Carnitas Quesadilla

Carnitas Quesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

  • 20 each 14-inch Don Pancho® White Flour Tortilla (79341.02014)
  • 15 oz Chihuahua cheese, shredded (substitute Jack cheese if needed)
  • 40 oz Sharp Cheddar/Jack cheese blend
  • 50 oz Pork Carnitas, roughly chopped
  • 10 each Grilled Serrano peppers 
  • Pickled red onions
  • Salsa verde

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order:
    • Scatter 1 ½ oz of shredded Chihuahua cheese in a circle the diameter of a Don Pancho White Flour Tortilla.
    • Top the cheese with a tortilla and cover with 4 oz of shredded Cheddar/Jack blend.
    • Top the cheese blend with 5 oz chopped Pork Carnitas
  3. Grill until golden brown, 3-4 minutes.
  4. Fold in half and press down, grill 1 more minute.
  5. Move to a cutting board and cut into slices.
  6. Place the slices onto a warm plate, top with pickled red onion and serve with a ramekin of salsa verde.
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In Tortillas & Mexican

K-Sadilla (Korean Chicken Quesadilla)

K-Sadilla (Korean Chicken Quesadilla)

Yield: 10 each entrée Quesadillas

Ingredients:

  • 20 each 12-inch Don Pancho® Red Chipotle Flour Tortilla (79341.22337)
  • 40 oz Chihuahua cheese, shredded (substitute Jack cheese if needed)
  • 50 oz Gochujang marinated chicken thighs, grilled, cooled, and sliced
  • 4 cups Kimchi, drained and chopped

Directions:

  1. Preheat flattop grill to 350°F.
  2. Per order:
    • Place Don Pancho Red Chipotle Flour Tortilla onto the grill and cover with 4 oz. shredded Chihuahua cheese.
    • Top with cheese with 5 oz of grilled Korean style chicken thighs and 1/3rd cup chopped Kimchi.
  3. Grill until golden brown, 3-4 minutes.
  4. Fold in half and press down, grill 1 more minute.
  5. Move to a cutting board and cut into slices.
  6. Place the slices onto a warm plate and serve immediately.
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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.
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In Desserts

Banana Pudding Pancakes

Banana Pudding Pancakes

Yield: 20 each 5-inch pancakes

Ingredients:

  • ½ cup Vegetable oil for grill
  • 2 ½ cups AP flour
  • ½ cup Cornstarch
  • 2 Tbsp Baking powder
  • ½ tsp Salt
  • 2 ½ cups Reser’s® Banana Pudding Kit (71117.03034)
  • 1 ½ cups Whole milk
  • 2 tsp Vanilla extract
  • 4 each Eggs, separated and whites whipped to soft peak
  • Crushed Vanilla wafers for garnish (from kit)

Banana Maple Syrup

Directions:

  1. For Banana Maple Syrup, whisk together the Reser’s Banana Pudding and maple syrup in a medium saucepan and keep warm.
  2. Preheat flattop grill to 350°F.
  3. In a large bowl, whisk together the AP flour, cornstarch, baking powder, and salt.
  4. In a stand mixer, whip the egg whites to soft peaks and set aside.
  5. In a bowl, whisk the egg yolks, Reser’s Banana Pudding, whole milk, and vanilla extract together.
  6. Mix the wet ingredients into the dry ingredients without over mixing.
  7. Fold the egg whites into the batter and set aside.
  8. Brush the grill with oil and place a 2 oz ladle on the grill and cook until golden brown.
  9. Flip and cook on the other side.
  10. To serve, layer 3 pancakes with 1 oz of Banana Pudding in between each layer and top with Banana Maple Syrup and crushed vanilla wafers.
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In Other Products

Smoked Chicken Pot Pie

Smoked Chicken Pot Pie

Yield: 8 each entrée pot pies

Ingredients:

  • 4 lbs Reser’s® Pot Pie Filling (71117.14727)
  • 1 tsp Thyme leaves, minced
  • 2 lbs Smoked chicken, cut into 1-inch chunks
  • 8 each 65-inch Pie crusts

Directions:

  1. Preheat oven to 375°F.
  2. Prepare 8 each 5-inch cast iron pans with pan spray
  3. In a bowl, mix the entire bag of Reser’s Pot Pie Filling with the thyme and smoked chicken.
  4. Divide the pot pie filling into the pans and top with the pie crust.
  5. Crimp the edges as needed and cut several slits in the crust to allow steam to release.
  6. Cook for 25-35 minutes until the crust is golden brown and cooked through.
  7. Serve warm.
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In Other Products

Roasted Garlic Cauliflower Risotto

Roasted Garlic Cauliflower Risotto

Yield: 12 each 8 oz side serving

Ingredients:

  • 4 lbs Reser’s® Cheesy Garlic Cauliflower Rice (71117.00744)
  • 40 Roasted garlic cloves in olive oil
  • Parmesan frico (shredded Parmesan cooked in oven on parchment until crispy)

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.
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In Other Products

Summer Succotash

Corn, tomato, green bean succotash

Summer Succotash

Yield: 14 each 6 oz side serving

Corn, tomato, green bean succotash

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.
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