schiedadmin In Cut Potatoes

Porto Hash with Poached Eggs

Saffron Hollandaise

For Saffron Hollandaise, bring water to a simmer, then remove from heat and add saffron. Allow to cool.
Combine egg yolks and saffron water in a large bowl over double boiler and whisk until the egg mixture thickens and becomes glossy.
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.
Keep covered and warm until ready to serve.
For Porto Hash with Poached Eggs, preheat convection oven to 400°F.
Toss Reser’s Diced 3/4-inch Potatoes, peppers, and sausage with olive oil and smoked paprika, then season generously with salt and pepper.
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.
Portion approximately 1 1/2 cups of hash into each bowl, then top with 2 poached eggs and approximately 2 ounces Saffron Hollandaise.

Elote Macaroni and Cheese

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

In an 8-quart saucepan, melt the butter over medium heat.
Add the diced onion, ¼ cup diced Serrano pepper, and minced garlic, and cook to soften without browning.
Add the paprika, salt, and Chipotle powder, and cook for 1 minute or until fragrant.
Add the canned corn and cream, and cook for 4-5 minutes.
Cover and set aside.
Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
When heated, empty the mac and cheese bag into the pot with the corn mixture, and mix the shredded Oaxaca cheese to combine.
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.