In Potato Salad, Prepared Salads

Honey Dijon Miso Potato Salad

Honey Dijon Miso Potato Salad

25 each 5 oz servings

Ingredients:

  • 8 lbs. tub Reser’s® Regular Potato Salad (71117.00215)
  • 2 Tbsp White miso paste 
  • ¼ cup Honey 
  • 2 Tbsp Rice wine vinegar, unseasoned  
  • 2 Tbsp Dijon mustard 
  • 1 cup Green onion, thinly sliced (½ cup to mix in, ½ cup reserved for garnish) 

Directions:

  1. In a small bowl, whisk together the miso, honey, rice wine vinegar and Dijon mustard to combine. 
  2. In a medium bowl, fold together the Reser’s Regular Potato Salad with the miso/honey mixture. 
  3. Fold in ½ cup sliced green onions to combine. 
  4. Refrigerate for at least one hour prior to serving. 
  5. To serve, portion 5 ounces of salad into a cup and garnish with reserved green onions. 
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In Desserts

Spiced Apple Crisp

Spiced Apple Crisp

10 each dessert crisps

Photo Credit: Affinity Group

Ingredients:

Streusel Topping (yields approximately 6 cups)

  • 1 ½ cups AP flour
  • 1 ½ cups Brown sugar
  • 1 ½ cups Rolled oats (not quick cook)
  • 1 tsp Sea salt
  • 2 Tbsp Cinnamon, ground
  • 10 oz Butter, unsalted, cold

Directions:

  1. Preheat oven to 375°F.
  2. Grate the butter on a box grater and place into the freezer on parchment until ready to make the Streusel Topping.
  3. In a medium bowl, mix the Giles Spiced Apples with lemon juice and zest, and set aside.
  4. For Streusel Topping, whisk together the flour, brown sugar, rolled oats, sea salt, and cinnamon in another medium bowl.
  5. Add the grated frozen butter, and crumble together with the dry ingredients to make the topping. Butter should be no larger than pea-sized.
  6. Spray 10 each 8 oz soup bowls with pan spray.
  7. Fill each with 1 cup of apple filling, and top with ½ cup of the streusel topping.
  8. Bake for 20-25 minutes until golden brown and streusel has crisped slightly.
  9. Serve warm with vanilla bean ice cream.
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In Other Products

Skillet Cornbread with Hot Honey Butter

Skillet Cornbread with Hot Honey Butter

Yield: 4 each 6-inch Cornbread appetizers

Ingredients:

  • 1 cup Yellow cornmeal, medium grind
  • 1 ¼ cup AP Flour
  • 1 Tbsp Baking powder
  • ½ cup Sugar
  • ¼ tsp Salt
  • 1 ½ cups Reser’s® Sweet Corn in Butter Sauce (71117.56013)
  • ½ cup Butter, unsalted, melted 
  • 2 each Eggs, whisked
  • ¾ cup Whole milk
  • Butter, unsalted for greasing skillet
  • Hot Honey Butter
    1. ½ cup Hot honey, warmed slightly in microwave
    2. 1 cup unsalted Butter, softened to room temperature

Directions:

  1. Heat an oven to 400°F.
  2. For Hot Honey Butter, heat together with a paddle in a stand mixer to combine. Divide into ramekins and keep at room temperature to serve.
  3. In a medium bowl, whisk together the yellow cornmeal, AP flour, baking powder, sugar, and salt.
  4. In a separate bowl, whisk together the Reser’s Sweet Corn in Butter Sauce, melted butter, eggs, and whole milk.
  5. Pour the wet ingredients into the dry mix and mix gently with a rubber spatula to combine.
  6. Place a 6-inch cast iron skillet into the oven for 10 minutes to preheat.
  7. Remove the skillet and add 2 Tbsp of butter and swirl to melt.
  8. Place 1 ¼ cups of batter into the pan and return to the oven.
  9. Bake for 10-12 minutes until golden brown and a toothpick comes clean in the middle of the bread.
  10. Cool slightly and serve with a ramekin of hot honey butter.
  11. Note: made in a 10-inch skillet with 2 ½ cups of batter, 3 Tbsp of butter to grease skillet, and bake for 14-16 minutes. Recipe will yield 2 10-inch skillet cornbread.
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In Macaroni & Cheese, Side Dishes

Chili Crisp Macaroni & Cheese

Chili Crisp Macaroni & Cheese

Yield: 8 each 11 oz entrée

Ingredients:

Directions:

  1. Fry the sliced wonton skins until lightly browned and crispy, transfer to paper towels, and keep in a warm place.
  2. Heat the Reser’s Special Request White Cheddar Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
  3. When the macaroni and cheese is heated, place into a 6” 1/3rd pan and fold in the cheese.
  4. Keep the pan warm in the steamtable until ready to serve.
  5. Per order, place 10 oz of the macaroni and cheese in a large bowl.
  6. Top the macaroni and cheese with 2 Tbsp of the chili crisp and oil and garnish with crispy wonton strips.
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In Macaroni & Cheese, Side Dishes

Korean Cheesy Corn Macaroni & Cheese

Korean Cheesy Corn Mac

Yield: 8 each 12 oz entrée

Ingredients:

Directions:

  1. Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
  2. Place in a medium bowl and, using a rubber spatula, mix in the Gochujang paste to combine.
  3. Fold in the canned corn, followed by the Mozzarella cheese, and ending with the ¾ cup of green onions.
  4. Transfer the mixture to a 9” x 13” dish and garnish with remaining ¼ cup green onions before serving.
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In Macaroni & Cheese, Side Dishes

Chile Relleno Macaroni and Cheese

Chile Relleno Macaroni and Cheese

Yield: 8 each 10 oz entrée (1 jalapeño per order)

Ingredients:

  • 5 lbs Reser’s® Special Request™ Hatch Green Chile Macaroni & Cheese (71117.15419)
  • 8 each large Jalapeño peppers, roasted, peeled, sliced lengthwise and seeds removed
  • 3 cups AP flour, 1 cup reserved for dredging peppers
  • 2 each Eggs, whisked
  • 2 cups Whole milk
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Kosher salt
  • 15 oz Oaxaca cheese

Directions:

  1. Heat a deep fryer to 350°F.
  2. Whisk together 1 cup AP flour, egg, milk, baking soda, baking powder, and kosher salt in a small bowl. Set aside for breading.
  3. Place 1 1/2 oz of Oaxaca cheese inside each roasted Jalapeño pepper and use skewers to stitch the peppers closed for frying.
  4. Heat the  Reser’s Special Request Hatch Green Chile Macaroni & Cheese in a steamer or hot water for 18-20 minutes until warmed through. Place in a 1/3rd pan on a steam table until ready to serve.
  5. Dredge one Jalapeño pepper in the AP flour, shaking off excess.
  6. Per order, coat the flour-dredged pepper in the batter, and fry until golden brown. Remove from fryer when done, remove skewers, and place on a rack to keep warm.
  7. In a serving bowl, place 10 oz of the Hatch Green Chile Macaroni and Cheese and top with one fried Jalapeño relleno.
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In Pasta & Macaroni Salad, Prepared Salads

Grilled Honey Halloumi Pasta Salad

Grilled Honey Halloumi Pasta Salad

Yield: 20 each 6 oz sides

Ingredients:

  • 8 lbs Reser’s® Italian Pasta Salad (71117.14759)
  • 20 each 2 oz Halloumi cheese pieces
  • 2 oz Basil leaves, stems removed 
  • 5 oz Baby spinach
  • 1 cup Almonds, sliced and toasted
  • 1 ¼ cup Honey 
  • Avocado oil to brush cheese to grill

Directions:

  1. In a large bowl, mix the Reser’s Italian Pasta Salad with the basil, baby spinach, and toasted almonds.
  2. Let the pasta mixture marinate 4-5 hours before serving.
  3. Heat a grill and brush Halloumi cheese pieces with avocado oil.
  4. Grill on each side and set aside to keep warm.
  5. To serve, fill the salad into a serving bowl.
  6. Slice the Halloumi on the bias and place atop pasta salad.
  7. Drizzle the cheese with 1 Tbsp honey per serving to finish.
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In Pasta & Macaroni Salad, Prepared Salads

Parmesan Chili Crisp Macaroni Salad

Parmesan Chili Crisp Macaroni Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

Directions:

  1. In a large bowl, mix the Reser’s Signature Macaroni Salad with the shredded Parmesan and green onions.
  2. To serve, place the macaroni salad onto an entrée plate, and top with 1 Tbsp of chili garlic crisp, drizzling some of the oil around the plate.
  3. Pair with dry-rubbed and grilled chicken wings.
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In Potato Salad, Prepared Salads

Tapatio Style Potato Salad

Tapatio Style Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

  • 8 lbs Reser’s® Diced Red Skin Potato Salad (71117.14102)
  • ¾ cup Radish, topped and diced into ½-inch pieces
  • 2 cups Yellow corn, grilled and cut off of cob
  • 25 each Lime wedges
  • Tajin to sprinkle on top
  • Radish slices for garnish

Directions:

  1. In a large bowl, mix the Reser’s Diced Red Skin Salad with the diced radish and grilled corn.
  2. Refrigerate for 1-2 hours before serving.
  3. Scoop into bowl for serving, garnish with a lime wedge, sprinkle of Tajin, and 3 radish slices.
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In Potato Salad, Prepared Salads

North African Potato Salad

North African Potato Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

  • 8 lbs Reser’s® Mustard Potato Salad (71117.00212)
  • ½ cup Preserved lemon, divided in half (¼ cup and ¼ cup)
  • 12 leaves Mint, chiffonaded
  • 2 oz Baby arugula
  • Mint leaves, small for garnish

Directions:

  1. In a large bowl, add the Reser’s Mustard Potato Salad, and fold in 1/4 cup of preserved lemon, mint chiffonade, and baby arugula.
  2. Allow the flavors to meld for one hour before serving.
  3. Portion into 5 oz cups and garnish with reserved preserved lemon and 3-4 small mint leaves.
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