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 Prepared Salads, Protein Salad

Habanero Pineapple Chicken Salad Tostadas

Habanero Pineapple Chicken Salad Tostadas

Yield: 25 each 5 oz sides

Ingredients:

  • 5 lbs Reser’s® Simply Chicken Salad (71117.11357)
  • 1/4 each whole Pineapple, peeled, quartered, cored, grilled, and diced
  • ½ cup Orange juice
  • 1 tsp Mexican oregano, whole
  • 3 each Habanero peppers, seeded 
  • 5 each Garlic cloves, peeled
  • 3 Corn tostadas, pre-fried
  • 18 each Corn Tostadas, pre-fried
  • 1 cup Cilantro leaves

Directions:

  1. Grill and cool pineapple quarter.
  2. When cool, dice pineapple into ½-inch pieces and refrigerate.
  3. In a blender, blend the orange juice, oregano, habanero pepper, garlic, and three corn tostadas until smooth.
  4. In a medium bowl, mix the orange-habanero liquid with the Reser’s Simply Chicken Salad and combine with a spatula.
  5. To plate, place 1 Tbsp of the chicken salad below the tostada to keep it from moving around.
  6. Place tostada atop the small amount of chicken salad.
  7. Top tostada with 5 oz of chicken salad.
  8. Garnish with ¼ cup grilled and diced pineapple and 4-5 cilantro leaves.
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In Cut Potatoes

Porto Hash with Poached Eggs

Porto Hash with Poached Eggs

Yield: 50 servings

Ingredients:

  • 10 lbs package Reser’s® Diced 3/4-inch Potatoes RTU (71117.14431)
  • 1 cup Olive oil
  • 6 cups red bell pepper, diced
  • 6 lbs smoked Linguica sausage, diced
  • 3 tablespoons Smoked paprika
  • 100 Eggs, poached
  • 100 oz Saffron Hollandaise (recipe below)
  • Salt and pepper

Saffron Hollandaise

  • 3/4 cup Water
  • 1 1/2 tsp Saffron
  • 24 Egg yolks
  • 2 lbs unsalted butter, melted
  • 1/4 cup Lemon juice
  • 1 1/2 tsp Kosher salt

Directions:

  1. For Saffron Hollandaise, bring water to a simmer, then remove from heat and add saffron. Allow to cool.
  2. Combine egg yolks and saffron water in a large bowl over double boiler and whisk until the egg mixture thickens and becomes glossy.
  3. Remove from heat and gradually whisk in melted butter, returning to the double boiler as needed to keep sauce hot and loose. As sauce thickens, adjust consistency with lemon juice so that the sauce flows easily.
  4. Keep covered and warm until ready to serve.
  5. For Porto Hash with Poached Eggs, preheat convection oven to 400°F.
  6. Toss Reser’s Diced 3/4-inch Potatoes, peppers, and sausage with olive oil and smoked paprika, then season generously with salt and pepper.
  7. Spread evenly without crowding across parchment-lined sheet pans and roast in oven until potatoes are tender and lightly browned, peppers have softened, and sausage is crisped about 25 to 30 minutes.
  8. Portion approximately 1 1/2 cups of hash into each bowl, then top with 2 poached eggs and approximately 2 ounces Saffron Hollandaise.
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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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