schiedadmin In Cut Potatoes, Dressing, Gravy, Sauces & Spices

Korean Style Breakfast Poutine

Korean Style Breakfast Poutine

Yield: 16 each breakfast entrée servings

Ingredients:

• 10 lbs Reser’s® Diced 5/8” Potatoes (71117.14430)
• 1 cup Gochugaru salt (1/4 cup Korean chili powder and ¾ cup kosher salt)
• 6 lbs Reser’s® Savory Gravy (71117.14467)
• ¾ cup Kimchi, chopped 
• 2 tsp Gochujang paste
• 2 lbs White Cheddar cheese curds, broken into ½-inch pieces
• 16 Eggs, cooked sunny side up
• 1 cup Green onions, thinly sliced

Directions:

1. Heat oven to 400°F.
2. Heat fryer to 375°F.
3. In a 6-quart saucepan, heat the Reser’s Savory Gravy with the kimchi and gochujang until heated through, place in warmer until ready to serve.
4. To serve:
   • Fry 10 oz of Reser’s Diced Potatoes until golden brown.
   • Season and toss potatoes with Gochugaru salt, place into a small cast iron skillet.
   • Top the potatoes with a 6 oz ladle of kimchi gravy, then 2 oz cheese curds.
   • Bake for 5-6 minutes until cheese is melted.
   • Top with sliced green onions, serve immediately.

schiedadmin In Dressing, Gravy, Sauces & Spices

Texas Style Biscuits and Gravy

Texas Style Biscuits and Gravy

Yield: 12 each breakfast entrée servings

Ingredients:

• 24 each Cornmeal biscuits, 2×2-inch squares
• 4 lbs Reser’s® Country Gravy (71117.14453)
• 2 Tbsp Vegetable oil
• 2 lb. Red chorizo, bulk
• 1 cup Yellow onion, diced
• ¼ cup AP flour
• 1 cup Vegetable stock or water
• Italian parsley, chopped

Directions:

1. Bake cornmeal biscuits and set aside to cool.
2. In a 6-quart saucepan, heat oil over medium
3. Add chorizo and cook until browned and fat is rendered.
4. Add diced onion and cook 2-3 minutes to soften.
5. Add AP flour and cook stirring frequently to make roux.
6. Add Reser’s Country Gravy and water or stock and whisk to combine
7. Bring to medium heat and cook for 10-15 minutes to thicken and cook out flour.
8. To serve:
   • On a warm plate, place 2 biscuits leaning onto each other.
   • Top with 6 oz. ladle of chorizo gravy.
   • Garnish with parsley and serve immediately.

schiedadmin 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.

schiedadmin In Cole Slaw, Fruit

Grilled Pineapple-Serrano Slaw

Grilled Pineapple-Serrano Slaw

Yield: 10 each entrée Quesadillas

Ingredients:

• 8 lbs Reser’s® Pineapple Chunks (79453.75428)
• 7 lbs Reser’s® Regular Cole Slaw (71117.15124)
• ¼ cup Avocado or vegetable oil for grilling the pineapple
• ¼ cup Serrano peppers, seeded and minced
• 1/3rd cup Cilantro, minced

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.

schiedadmin 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.

schiedadmin 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.

schiedadmin In Other Products

Summer Succotash

Summer Succotash

Yield: 14 each 6 oz side serving

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.

schiedadmin In Other Products

Creamed Corn Pudding

Creamed Corn Pudding

Yield: 12 each 5 oz side serving (200 1/2 pan, greased)

Ingredients:

• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1/3rd cup Sugar
• ¼ cup Cornstarch
• ½ tsp Kosher salt
• 7 eggs, beaten
• 1 cup Whole milk

Directions:

1. Heat oven to 400°F.
2. Spray 200 ½ pan with pan spray or grease with softened butter and set aside.
3. In a medium bowl, whisk together the sugar, cornstarch, and kosher salt.
4. In another medium bowl, whisk together the eggs and whole milk until smooth.
5. Whisk the dry ingredients into the egg/milk mixture until smooth.
6. Fold in the opened bag of Reser’s Sweet Corn in Butter.
7. Fill the prepared 200 ½ pan.
8. Bake for 40-50 minutes uncovered, until golden brown, and a toothpick comes clean.
9. Serve warm.
10. The recipe can also be divided into prepared ramekins and baked for less time.

schiedadmin In Other Products

Calabrian Pepper-Basil Creamed Corn

Calabrian Pepper-Basil Creamed Corn

Yield: 12 each 6 oz side serving

Ingredients:

• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1 cup Half and half (or ½ cup whole milk and ½ cup heavy cream)
• 2 Tbsp Parmesan, grated
• 1 Tbsp Calabrian chili peppers, finely diced
• 10 each Basil leaves, cut in a chiffonade
• 10 each Calabrian chili peppers for garnish

Directions:

1. Open the bag of Reser’s Sweet Corn in Butter, and place into a 4-quart saucepan, along with the half and half, grated Parmesan, and Calabrian chiles.
2. Heated slowly over medium heat until warmed though, stirring often to keep from scorching, 6-8 minutes.
3. Once warmed through, stir in the basil chiffonade and keep warm.
4. Portion 6 oz into a warmed bowl or ramekin to serve and garnish with a whole Calabrian chili.

schiedadmin In Potato Salad, Prepared Salads

The Hive Potato Salad

The Hive Potato Salad

Yield: 25 each 6 oz side serving

Ingredients:

• 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
• 3 cups Roasted sweet potatoes, diced and cooled
• 2 cups Roasted red onion, diced and cooled
• 3 Tbsp Chives, sliced
• Hot honey

Directions:

1. In a large bowl, fold the roasted sweet potatoes, roasted red onion, and chives into Reser’s Diced Redskin Potato Salad.
2. Refrigerate overnight prior to serving to allow flavors to blend.
3. Portion 6 oz of the potato salad into a bowl, along with a small ramekin of hot honey.