In Prepared Salads, Protein Salad

Furikake Tuna Salad Sandwich

Furikake Tuna Salad Sandwich

Yield: 16 each sandwiches

Ingredients:

  • 5 lbs Reser’s® Tuna Salad (71117.11405)
  • ½ cup Furikake seasoning
  • 1 cup Green onions, green only, thinly sliced, 1/3rd cup kept for garnish
  • 4 English cucumbers, halved and thinly sliced lengthwise
  • 2 Tbsp Kosher salt
  • 32 slices Japanese white milk bread (Shokupan)
  • 1 lb Butter, unsalted and softened, for spreading on bread

Directions:

  1. In a large metal bowl, combine Reser’s Tuna Salad with the furikake seasoning and green onions, and mix to combine.
  2. Refrigerate salad base for 30 minutes.
  3. Cut each English cucumber in half, thinly cut lengthwise, and season with kosher salt.
  4. Let the cucumbers sit for 15 minutes then pat dry.
  5. To build the sandwich:
    • Butter two slices of bread.
    • Layer cucumber slices to the edge of the bread on both sides.
    • Top with 5 oz of tuna salad mixture and put the sandwich together.
    • Wrap tightly and refrigerate for at least 10 minutes before serving.
    • To serve, cut off bread crusts and plate with thinly sliced green onion.
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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

Mango-Toasted Coconut Rice Pudding

Mango-Toasted Coconut Rice Pudding

Yield: 16 dessert servings

Ingredients:

Directions:

  1. In a blender, puree coconut milk, Reser’s Mango Chunks, and mango syrup until smooth and refrigerate.
  2. Toast coconut shreds on parchment and set aside to cool.
  3. In a large bowl, place 4 oz Reser’s Rice Pudding in the middle.
  4. Drizzle coconut mango sauce around pudding.
  5. Garnish the sauce with Reser’s Diced Mangoes and the Reser’s Rice Pudding with toasted coconut shreds.
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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

Low Carb Breakfast Burrito

Low Carb Breakfast Burrito

Yield: 8 each breakfast burritos

Ingredients:

  • 20 eggs, whisked
  • ½ cup Butter
  • 2 tsp Kosher salt 
  • ½ tsp Black pepper
  • 1 ½ cups Sharp Cheddar cheese, shredded
  • 3 cups Sweet potatoes, roasted
  • 2 each Red onions, cut in rings and grilled
  • 8 each Don Pancho® 10-inch Carb Control Tortillas (79453.06010)
  • Hot sauce to taste

Directions:

  1. Heat a griddle to 350°F.
  2. In a nonstick pan, heat butter until foaming.
  3. Scramble eggs until just set then add roasted sweet potatoes, grilled red onions, and Cheddar until warmed through.
  4. Season filling with salt and black pepper.
  5. Warm 8 Don Pancho 10-inch Carb Control Tortillas on the griddle and lay them out on a table, dividing the filling evenly between them, towards the bottom third of the tortilla.
  6. Fold in the ends and roll tightly.
  7. Cut in half on the bias and serve with hot sauce.
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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 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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