schiedadmin In Mashed Potatoes

Breakfast Pierogi

Breakfast Pierogi

Yield: 24 each breakfast entrée servings

Ingredients:

• 2 lbs Reser’s White Cheddar Mashed Potatoes (71117.14388)
• 3 cups Sharp Cheddar cheese, grated
• 8 each Eggs, whisked and cooked to soft scramble with butter
• Pierogi dough
• 3 lbs Bacon, cut into lardons and cooked in the oven until golden brown
• 2 lbs Butter, unsalted
• 1 cup Chives, cut into ⅛-inch slices

Directions:

1. To make the pierogi filling, mix together the Reser’s White Cheddar Mashed Potatoes, sharp Cheddar, and scrambled eggs. Set aside.
2. Flour a table and roll out the pierogi dough to ⅛-inch thick. Cut out rounds with a 2-inch cutter and set aside.
3. Brush the edges of the dough with a little water and one scoop with a #100 disher (4 oz) of the potato/egg/cheese filling inside and crimp the edges with fingers.
4. Finish each edge with the tines of a fork to make sure they are sealed.
5. When the pierogis are all filled, they can be covered and refrigerated or frozen.
6. Per order, boil 5-6 pierogis in salted, boiling water until they float (will take longer if cooking from frozen).
7. To finish:
   • Brown 2 Tbsp of butter in a sauté pan..
   • Add the boiled and drained pierogis to the brown butter and cook until crisped slightly.
   • Place pierogis onto a warmed plate, top with brown butter, 1 oz bacon lardons and chives to garnish.

schiedadmin In Pasta & Macaroni Salad

Calabrian Pasta Salad

Calabrian Pasta Salad

Yield: 15 each 6 oz side servings

Ingredients:

• 5 lbs Reser’s Roma Feta Pasta Salad (71117.14251)
• 2 Tbsp Calabrian chili peppers, finely diced
• 10 each Basil leaves, chiffonaded
• 4 oz Baby kale or arugula
• Shaved Parmesan, from block

Directions:

1. In a medium bowl, combine Resers’s Roma Feta Pasta Salad with the Calabrian chiles, basil, and greens.
2. Cover and refrigerate for at least 4 hours to allow the flavors to meld and greens to soften.
3. To serve, place 6 oz of the salad base into a serving dish and garnish with freshly shaved Parmesan cheese.
4. Serve immediately.

schiedadmin In Potato Salad

Veracruz Potato Salad

Veracruz Potato Salad

Yield: 20 each 6 oz side servings

Ingredients:

• 8 lbs Reser’s Diced Redskin Potato Salad (71117.14102)
• 1 ½ cups Salsa macha
• 1 ½ cups Pepitas (unsalted), toasted

Directions:

1. Place 6 oz of Reser’s Diced Redskin Potato Salad into a serving bowl.
2. Top with 1 Tbsp salsa macha and 1 Tbsp toasted pepitas.
3. Serve immediately.

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 fryer to 375°F.
2. 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.
3. 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 Mashed Potatoes, Side Dishes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Yield: 12 each entrée servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
• 12 each 8 oz Pork loin chops 
• 2 cups AP flour, seasoned
• 12 Eggs, beaten
• 2 cups Panko breadcrumbs, seasoned
• 6 cups Braised greens of choice
• 4 oz Butter, unsalted
• 2 tsp Ancho chile powder
• 5 lbs Reser’s® Mrs. Giles Spiced Apples (72299.15870)

Directions:

1. Heat fryer oil to 350°F.
2. Pound pork loin chops to ½ inch thick and bread with seasoned flour, then beaten egg, then seasoned panko breadcrumbs and set aside.
3. Heat the Reser’s® Special Request™ Natural Yukon Mashed Potatoes in hot water bath or steamer for 20 minutes, open and transfer to pan to keep warm.
4. In large sauté pan, melt the butter and Ancho chile powder.
5. Add the spiced apples and warm until heated through, transfer to a pan to keep warm.
6. Fry the pork chops until golden brown to 140°F internal temperature, about 2-3 minutes.
7. Plate 6 oz mashed sweet potatoes with fried pork chop, braised greens, and 4 oz Ancho spiced apples.

schiedadmin In Mashed Potatoes, Side Dishes

Redskin Garlic Mashed with Grilled Pork Chop

Redskin Garlic Mashed with Grilled Pork Chop

Yield: 12 each entrée servings

Ingredients:

• 5 lbs Reser’s® Special Request™ Red Skin Garlic Mashed Potatoes (71117.14451) 
• 12 each 10 oz Pork porterhouse, marinated and seasoned with salt and pepper
• 6 cups Collard greens, braised
• 1 ½ cups Mustard BBQ sauce

Directions:

1. Heat the Special Request™ Red Skin Garlic Mashed Potatoes in hot water bath or steamer for 20 minutes, transfer to pan to keep warm.
2. Grill marinated and seasoned pork porterhouse to desired temperature, let rest in butter for 5 minutes before serving.
3. Plate 6 oz Redskin garlic mashed with 4 oz braised collard greens, grilled pork chop, and 1 oz mustard BBQ sauce.

schiedadmin In Mashed Potatoes, Side Dishes

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Yield: 15 each entrée servings

Ingredients:

• ½ cup Butter
• 2 cups Leeks, sliced lengthwise, washed, and sliced into ¼-inch slices (white and light green parts only)
• 2 tsp Kosher salt
• 1 tsp Thyme leaves, chopped fine
• 1/3rd cup AP Flour
• 6 cups Chicken stock
• 2 cups Heavy cream
• 5 lbs bag Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
• 3 cups Focaccia, ½-inch dice
• 2 Tbsp Olive oil
• 1 tsp Kosher salt
• 1 tsp Rosemary leaves, chopped fine

Directions:

1. Halve the leeks and rinse thoroughly. Drain to dry. Slice into half-moons.
2. Melt the butter in a stock pot, and sauté leeks, thyme and salt. Add flour and whisk to make a roux. 
3. Add in the chicken stock, heavy cream, Reser’s Special Request Natural Yukon Mashed Potatoes and whisk to combine. Let cook for 10 – 15 minutes.
4. Meanwhile, toss the focaccia with olive oil, salt and rosemary. Place in a 400℉ oven for 7 minutes or until golden brown. 
5. Check soup for seasoning with kosher salt and blend with immersion blender. Ladle soup into a bowl. Garnish with rosemary croutons.

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.