In Macaroni & Cheese, Side Dishes

“Beer-ia” Macaroni and Cheese

“Beer-ia” Macaroni and Cheese

Yield: 10 each entrée portions

Ingredients:

Beef “Beer-ia”

  • ¼ cup Canola or avocado oil
  • 4 lbs Beef chuck, boneless and cut into 2-inch pieces
  • 4 each Beef short ribs 2-inch pieces
  • 1 Tbsp Kosher salt
  • 1 each Yellow onion, diced
  • 6 each Garlic cloves
  • 2 each Guajillo chiles, stems and seeds removed
  • 2 each Ancho chiles, stems and seeds removed
  • 4 each Chile de arbol, stems and seeds removed
  • 1 Tbsp Black peppercorns
  • 1 tsp Cumin seed
  • 1 tsp Coriander seed
  • 4 each Cloves, whole
  • 1 Tbsp Mexican oregano
  • 28 oz Diced Tomatoes, canned 
  • 2 Tbsp Apple cider vinegar
  • 36 oz Winter ale or stout beer
  • 6 cups Beef stock
  • 3 each Bay leaves
  • 1 each Cinnamon stick

Directions:

  1. Heat oven to 300°F.
  2. Season the beef chuck and short ribs with kosher salt and set aside.
  3. Heat a Dutch oven with oil. Sear the beef on all sides and set aside.
  4. Remove oil and add the onions, garlic, chiles, and cover with water.
  5. Bring to simmer and cook for 15 minutes.
  6. Toast the peppercorns, cumin seed, coriander seed, and cloves in a dry pan until fragrant and add to onion/chile mixture.
  7. Drain the water from the onion/chile mixture and place the solids into a blender with the Mexican oregano, diced tomatoes, and 1 cup of beef stock. Blend to combine.
  8. Once blended thoroughly, strain the onion/chile mixture back into the Dutch oven and add the apple cider vinegar, beer, remaining 5 cups of beef stock, and bring to a boil.
  9. Once a boil is reached, remove any foam atop the liquid with a ladle and remove from heat.
  10. Add the seared beef into a 2-inch hotel pan, cover with the braising liquid, and add the bay leaves and cinnamon.
  11. Cover the pan with foil and braise for 3-4 hours until tender.
  12. Remove the meat and strain the braising liquid, set aside, and keep warm. Season with kosher salt if needed.
  13. Shred the meat and keep warm.
  14. Heat the Reser’s Special Request Signature Steamtable Macaroni and Cheese in steamer or hot water for 18-20 minutes.
  15. Empty heated bag into a 6-inch 1/3rd pan.
  16. Add 1 cup of the braising liquid, stirring to combine, then add the shredded Oaxaca cheese and place into a steam well or warmer until ready to serve.
  17. To serve, add 8 oz of the macaroni and cheese base to a serving bowl, top with 4 oz of the “Beef Beer-ia”, and garnish with 2 Tbsp diced yellow onion, cilantro leaves, and lime wedge.
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In Macaroni & Cheese, Side Dishes

Southern Macaroni and Cheese Casserole

Southern Macaroni and Cheese Casserole

Yield: 10 each entrée portions

Ingredients:

Directions:

  1. Heat oven to 375°F.
  2. In a large metal bowl, whisk together the eggs, mustard powder, and black pepper.
  3. With a spatula, mix in the Reser’s Special Request Signature Steamtable Macaroni and Cheese to combine.
  4. Add 1 cup of sharp Cheddar and all of the white Cheddar, and mix to combine.
  5. For two 12-inch buttered tart pans, Divide between two 12-inch buttered tart pans, and top with ½ cup each of shredded sharp Cheddar. Bake for 20 minutes, increase heat to 400°F for final 10-12 minutes until golden brown.
  6. For 2-inch hotel pan, top mixture with Cheddar cheese.  Heat at 375°F covered in foil for 25 minutes, remove foil and increase heat to 400°F. for 25-30 minutes, until golden brown.
  7. Serve warm. Can also be cooled and cut into wedges and reheated.
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In Cut Potatoes

Brewer’s Hash

Brewer’s Hash

Yield: 20 Breakfast entrée portions

Ingredients:

  • 10 lbs Reser’s 5/8”® Diced Potatoes (71117.94504)
  • 2 quarts Lager beer
  • 5 lbs Bratwurst
  • 4 Bay leaves
  • 3 cups Ghee
  • 4 cups Yellow onion, diced, sauteed, and cooled

Rosemary-Mustard Cream

  • 2 Tbsp Rosemary, minced
  • 2 Tbsp Garlic, minced
  • 1 cup Brown mustard
  • 3 cups Sour cream
  • 6 cups Heavy cream

Per order

  • 1 ½ oz Ghee or avocado oil
  • 8 oz Reser’s 5/8″ Diced Potatoes
  • 2 oz Yellow onion, sautéed
  • 4 oz Bratwurst, cooked and sliced
  • 4 oz Rosemary-Mustard Cream
  • Kosher salt and black pepper to taste
  • Italian parsley, chopped for garnish

Directions:

  1. In an 8-quart stockpot, bring the lager, bratwurst, and bay leaves up to simmer.
  2. Cook the bratwurst thoroughly, strain, cool the sausages, and dispose of the cooking liquid. 
  3. When cooled, halve the bratwurst, and cut into half-moons.
  4. Heat a flattop griddle to 350°F.
  5. Add the ghee or oil to the griddle, and top with Reser’s Diced Potatoes, onions, and bratwurst, season with salt and pepper.
  6. Cook for 2-3 minutes, then cover with the Rosemary-Mustard Cream.
  7. Cook for 4-5 minutes until crisped up, flip, and cook for 3-4 minutes more.
  8. Place into serving bowl, and garnish with parsley and rosemary.
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In Cut Potatoes

Autumn Tofu Hash with Crispy Sage

Autumn Tofu Hash with Crispy Sage

Yield: 18 Breakfast entrée portions

Ingredients:

  • 10 lbs Reser’s® 5/8” Diced Potatoes, fried until golden brown, 3-4 minutes at 350°F (71117.94504)
  • 3 cups Ghee or Avocado oil 
  • 6 cups Sweet potatoes, peeled, diced, and roasted
  • 2 cups Yellow onion, diced, sauteed, and cooled
  • 2 cups Leeks, diced, sauteed, and cooled
  • 5 each Delicata squash, halved, seeded, sliced, and roasted at 400°F for 7-9 minutes
  • 4 lbs Firm tofu, cut into slabs, drained, and pressed overnight

Spice Blend

  • ½ cup Nutritional yeast
  • ¼ cup Kosher salt
  • 2 Tbsp Sweet paprika
  • 1 Tbsp Garlic, granulated
  • 1 Tbsp Turmeric
  • 2 tsp Black pepper, 28 mesh

Crispy Sage and Sage oil

  • 60 each Sage leaves 
  • 2 cups Extra virgin olive oil

Per order

  • 1 ½ oz Ghee or avocado oil
  • 8 oz Reser’s Diced Potatoes, diced, fried, and seasoned potato
  • 3 oz Sweet potatoes, roasted
  • 1 oz Yellow onion, sautéed
  • 1 oz Leeks, sautéed
  • 3 oz Tofu, seasoned, seared, and diced
  • 6-7 slices Delicata squash, roasted
  • Kosher salt and black pepper to taste
  • Green onions, sliced for garnish

Directions:

  1. Heat a flattop griddle to 350°F.
  2. Mix all the ingredients in the spice blend and set aside.
  3. Fry the Reser’s Diced Potatoes until golden brown, shake off excess oil, and season with ¼ cup of the spice blend.
  4. Keep the seasoned potatoes at room temperature.
  5. Heat olive oil in small saucepot, and add sage leaves. Stir to keep them from sticking while they crisp in the oil.
  6. Remove crispy sage leaves from oil to paper towels and season with Kosher salt.
  7. Cool oil to room temperature and set aside for plating.
  8. Rub tofu slabs with oil, season liberally on both sides, and grill 3 minutes per side.
  9. Set on a rack to cool, then dice, and keep refrigerated until ready to use.
  10. On the heated griddle, add the ghee, roasted vegetables, and tofu. Grill for 5-6 minutes.
  11. Place onto a warmed plate, top with crispy sage leaves and sliced green onions, and drizzle the plate with the sage oil.
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In Cut Potatoes

Moroccan Potato Hash

Moroccan Potato Hash

Yield: 20 Breakfast entrée portions

Ingredients:

  • 10 lbs Reser’s® Red Skin Wedge Potatoes, fried until golden brown, 3-4 minutes at 350°F (71117.14571)
  • 3 cups Avocado or vegetable oil
  • ¼ cup Kosher salt
  • 1 Tbsp Black pepper, 28 mesh
  • 1/3 cup Ras El Hanout
  • 4 cups Red onion, diced, sauteed, and cooled
  • 4 cups Yellow onion, diced, sauteed, and cooled
  • 4 cups Red bell pepper, diced, sauteed, and cooled
  • 4 lbs Merguez sausage, cooked, and diced
  • 2 lbs Spinach leaves
  • 20 eggs, soft poached
  • ½ cup Italian parsley, stemmed and coarsely chopped for garnish

Harissa Crema

  • 2 cups Sour cream
  • 2 Tbsp Harissa paste
  • 1 Tbsp Kosher salt
  • 1 Tbsp Paprika
  • 1 Tbsp Italian parsley, stemmed and coarsely chopped

Per order

  • 1 oz Avocado or vegetable oil
  • 8 oz Reser’s Red Skin Wedge Potatoes, fried and seasoned
  • 3 oz Merguez sausage, cooked, and diced
  • 1 oz Red onion, diced, sauteed, and cooled
  • 1 oz Yellow onion, diced, sauteed, and cooled
  • 1 oz Red bell pepper, diced, sauteed, and cooled
  • ½ cup Spinach leaves
  • Kosher salt and black pepper to taste

Directions:

  1. Heat a flattop griddle to 350°F.
  2. Whisk together all the ingredients for the crema and refrigerate until ready to use.
  3. Fry the Reser’s Red Skin Wedge Potatoes until golden brown, shake off excess oil, and season with Kosher salt, black pepper, and ras el hanout.
  4. Keep seasoned potatoes at room temperature.
  5. To the griddle, add the oil, redskin wedges, Merguez, onions, and peppers, and grill for 3-4 minutes per side.
  6. Add the spinach leaves and grill to wilt. Season with salt and pepper.
  7. Place into a gratin dish, top with soft poached egg, and garnish with chopped parsley.
  8. Serve with a ramekin of Harissa Crema.
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In Mashed Potatoes, Side Dishes

Sweet Potato Cider Bisque with Grilled Apples

Sweet Potato Cider Bisque with Grilled Apples

Yield: 15 each 12 oz soup appetizers

Ingredients:

Directions:

  1. In an 8-quart stockpot, melt butter and add onion.
  2. Cook the onion until softened without browning.
  3. Add AP flour to make a roux, and cook without browning for one minute.
  4. Add the Reser’s Special Request All Natural Mashed Sweet Potatoes, apple cider, stock, and cream to roux and whisk to combine.
  5. Cook over medium heat while stirring occasionally for 20-25 minutes to cook out flour.
  6. Season bisque with kosher salt to taste.
  7. Puree bisque base with immersion blender and strain with a chinois and keep warm.
  8. To serve, place 12 oz of bisque and top with grilled apple slices and thyme leaves.
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In Mashed Potatoes, Side Dishes

Canal Street Macaroni and Cheese

Canal Street Macaroni and Cheese

Yield: 9 each 12 oz entrée servings

Ingredients:

  • 5 lbs Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
  • ¼ cup Canola oil
  • 1 ½ cups Andouille sausage, diced
  • 1 ½ cups Yellow onion, diced
  • 1 cup Green bell pepper, diced
  • 1 cup Red bell pepper, diced
  • 4 tsp Cajun seasoning
  • 1 cup Green onions, thinly sliced for garnish

Directions:

  1. In an 8-quart stockpot, heat oil to medium-high heat and add the diced Andouille sausage.
  2. Cook the sausage to brown slightly, stirring occasionally.
  3. Add the onion and diced bell peppers and cook to slightly brown and soften.
  4. Add the Cajun seasoning and stir.
  5. Add the entire bag of Reser’s Deluxe Macaroni and Cheese, and cook over medium heat, stirring occasionally, until heated through.
  6. Place into a 1/3rd pan and place into a steam table.
  7. Portion into a warm bowl or gratin dish and garnish with green onions.
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In Other Products, Tortillas & Mexican

Baked Chilaquiles Rojas

Baked Chilaquiles Rojas

Yield: 8 each entrée servings

Ingredients:

Directions:

  1. Heat oven to 400°F.
  2. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
  3. Per order:
    • Toss 20 each quartered tortillas with 6 oz Red enchilada sauce until the chips soften and soak up the sauce.
    • Fill the chilaquiles base into a 6-inch cast iron pan.
    • Top with ½ cup smoked Gouda.
    • Bake for 5-6 minutes to melt and brown cheese.
    • Garnish with 1 Tbsp diced onion and Queso Fresco.
    • Top with 2 soft poached eggs and 3 cilantro leaves. Serve immediately.
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In Other Products, Tortillas & Mexican

Vegan Chilaquiles Verdes

Vegan Chilaquiles Verdes

Yield: 8 each entrée servings

Ingredients:

  • 40 each Don Pancho® 6-inch Thick White Corn Enchilada Tortilla (79341.01153)
  • 6 cups Salsa verde, warmed
  • 1 cup Vegan sour cream (made from silken tofu)
  • ½ cup Poblano peppers, roasted, peeled seeded, and finely diced
  • 8 cups Lacinato kale leaves blanched and shocked, then sauteed in avocado oil

Directions:

  1. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
  2. Per order:
    • Toss 20 each quartered tortillas with 6 oz salsa verde until the chips soften and soak up the sauce.
    • Fill the chilaquiles base into a warmed dish.
    • Drizzle with chilaquiles with 1 oz vegan sour cream.
    • Garnish with 1 Tbsp diced/roasted Poblano peppers and 1 cup sauteed kale.
    • Serve immediately.
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In Other Products, Prepared Salads

Roasted Poblano Scalloped Potatoes

Roasted Poblano Scalloped Potatoes

Yield: 8 each 12 oz side dish servings

Ingredients:

  • 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
  • 1 cup Poblano peppers, roasted, peeled, seeded and diced
  • ½ cup Queso Fresco
  • ½ cup Queso Cotija
  • ½ cup Green enchilada sauce
  • 2 cups Pepperjack cheese, shredded

Directions:

  1. Heat the bag of Reser’s Scalloped Potatoes in a steamer for 10 minutes.
  2. Open the bag into a medium-sized bowl and mix with diced Poblanos, Queso Fresco, Queso Cotija, and green enchilada sauce.
  3. For a side dish, fill 12 oz into a gratin dish, top with 1 oz shredded pepperjack cheese, and bake at 400°F for 12-15 minutes until browned.
  4. For catering, spray a 200-inch pan, fill with the scalloped potato base, top with 4 oz shredded pepperjack, and bake uncovered at 400°F for 20-22 minutes until browned.
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