In Beans, Side Dishes

K-BBQ Beans

K-BBQ Beans

Yield: 20 each 8 oz side dish servings

Ingredients:

  • 8 lbs Reser’s® Smokehouse BBQ Beans (71117.14172)
  • ¼ cup Gochujang (Korean red chili paste)
  • 2 Tbsp Ginger, peeled and finely grated
  • 1 Tbsp Soy sauce
  • 1 cup Brown sugar
  • 1/3rd cup Water
  • 3 lbs Pork belly, cut into 1 1/2-inch cubes

Directions:

  1. Heat the oven to 350°F.
  2. For the pork belly, whisk together the gochujang, ginger, soy, brown sugar, and water.
  3. In a 2-inch ½ pan, coat the pork belly with the gochujang glaze. Cover the pan with foil and braise for 2 hours.
  4. After 2 hours, remove the foil and continue cooking to glaze and brown the pork, 45-55 minutes.
  5. Keep pork warm and remove ½ cup braising liquid, removing excess fat.
  6. Heat the Reser’s Smokehouse BBQ Beans in a medium-sized pot to heat through, add half of the pork and ½ cup of the braising liquid, and keep warm.
  7. Keep the remaining pork warm until ready to serve.
  8. Fill a gratin dish with 7 oz of the K-BBQ beans and garnish with 1 oz sliced gochujang glazed pork belly.
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In Cole Slaw, Prepared Salads

Appalachian Slaw

Appalachian Slaw

Yield: 32 each 5 oz side dish servings

Ingredients:

  • 7 lbs Reser’s® Amish Cole Slaw (71117.00446)
  • 1 ½ cups English cucumbers, peeled, seeded and diced
  • 2 ½ cups Roma tomatoes, diced
  • 1 cup Yellow onion, peeled and diced
  • 1 tsp Kosher salt
  • 1 tsp Black pepper, freshly ground
  • Sliced tomatoes for garnish

Directions:

  1. Add the diced tomatoes and onions to a colander and sprinkle with Kosher salt.
  2. Allow to sit for 30 minutes to remove excess liquid.
  3. In a large metal bowl, add the carton of Reser’s Amish Cole Slaw.
  4. Add the diced cucumbers to the coleslaw and mix to combine.
  5. Shake the excess moisture off the tomato/onion mixture and combine with the coleslaw and cucumber.
  6. Add the black pepper and fold everything together to combine.
  7. To serve, scoop 5 oz of the coleslaw base and garnish with sliced tomatoes.
  8. Pairs well with Nashville Hot Chicken!
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In Fruit

Iced Mango Mint Green Tea

Iced Mango Mint Green Tea

Yield: 8 each pint drinks

Ingredients:

  • 3 cups Reser’s® Diced Mangoes (79453.17029)
  • 8 each Green tea bags
  • 64 oz Water 
  • 1 cup Mint leaves, washed
  • 8 each Mint sprigs for garnish
  • Ice

Directions:

  1. Heat 2 quarts of water to 200°F.
  2. Pour over 8 tea bags and 1 cup mint leaves, and let steep for 3-4 minutes.
  3. Strain out tea base and refrigerate until cool.
  4. To serve, fill a pint glass halfway with ice, top with 1/4 cup Reser’s Diced Mangoes and syrup, and stir.
  5. Add 8 oz mint iced tea and garnish with mint sprig.
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In Fruit

Cherry Tomato, Avocado, and Mango Salad

Cherry Tomato, Avocado, and Mango Salad

Yield: 16 each appetizer salad servings

Ingredients:

Cilantro Vinaigrette 

  • ¼ cup Mango syrup from Reser’s® Mango Chunks (79453.73928)
  • 1 each Shallot, peeled and diced
  • 1 cup Cilantro, washed and roughly chopped
  • 1 Tbsp Dijon mustard
  • 1 cups Rice Vinegar, unseasoned
  • 2 ½ cups Avocado or canola oil
  • 1 Tbsp Kosher salt to season

Salad

  • 2 lbs Mixed cherry tomatoes
  • 2 cups Red onion, peeled and diced
  • 4 each Avocado
  • 2 cups Cilantro vinaigrette
  • 1 cup Green onions, thinly sliced
  • 16 cups Reser’s Mango Chunks (79453.73928)
  • Kosher salt
  • Black pepper, freshly cracked
  • Mint leaves, chiffonade

Directions:

  1. For the Cilantro Vinaigrette, add the syrup from Reser’s Mango Chunks, diced shallots, Dijon, cilantro, and rice vinegar in a high-powered blender and blend
  2. While the blender is running, slowly drizzle in the oil to create an emulsion and season with salt.
  3. Per order, toss the following:
    • 6 Cherry tomatoes, halved
    • 1 Tbsp Cilantro Vinaigrette
    • 1 cup Reser’s Mango Chunks
    • 1 Tbsp Red onion, diced
    • ¼ Avocado, peeled and diced
    • 1 Tbsp Green onions, thinly sliced
    • Kosher salt
    • Black pepper, freshly cracked
    • 2 each Mint leaves
  4. Place into the middle of the plate and drizzle with 1 Tbsp of dressing and top salad with chiffonade of mint leaves.
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In Macaroni & Cheese, Side Dishes

Grilled Pork Belly Macaroni and Cheese

Grilled Pork Belly Macaroni and Cheese

Yield: 10 each 9 oz entrée

Ingredients:

Pork Belly Dry Cure

  • ½ cup Brown sugar, packed
  • 1 Tbsp Smoked paprika
  • 1 tsp Garlic, granulated
  • ¼ cup Kosher salt
  • 1 tsp Black pepper, 28 mesh

Directions:

  1. In a medium bowl, mix the dry cure together.
  2. Mix the cure with the ½-inch slabs of pork belly and refrigerate for 12-16 hours.
  3. After curing, rinse the pork belly and pat dry.
  4. Place pork belly slices onto parchment-lined sheet pan and cook at 350°F for 12-14 minutes, flip slices over and cook for another 12-14 minutes or until browned.
  5. Heat the Reser’s Special Request Deluxe Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  6. Empty the mac into a steam table pan and add the smoked Cheddar and mix to combine.
  7. To serve, grill a 3 oz piece of the cooked belly to warm through, slice, and place atop 9 oz of macaroni and cheese in a large, warmed bowl.
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In Other Products

Creamed Corn Soufflé

Creamed Corn Soufflé

Yield: 20 each 5 oz servings

Ingredients:

  • 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
  • 8 Eggs, beaten
  • 1 ½ cups Butter, melted
  • 4 cups Sour cream
  • 2 cups AP flour
  • 2 cups Yellow cornmeal
  • ½ cup Sugar
  • ¼ cup Baking powder
  • 2 tsp Sea salt

Directions:

  1. Preheat oven to 375°F.
  2. In a small bowl, mix flour, cornmeal, sugar, baking powder, and sea salt and set aside.
  3. In a large bowl, beat the eggs with melted butter and sour cream.
  4. Fold in the cold Reser’s Sweet Corn with Butter until combined.
  5. Fold the dry mixture into the corn mixture to combine, without overmixing.
  6. Spray a 2-inch half pan and fill with souffle base.
  7. Bake uncovered for 45-50 minutes until browned, and the base is set and not jiggly.
  8. Serve warm.
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In Beans, Other Products

Maple Bacon Bourbon BBQ Beans

Maple Bacon Bourbon BBQ Beans

Yield: 30 each 5 oz servings

Ingredients:

Directions:

  1. In a large stockpot, render the bacon on medium heat until crispy and remove it to a plate.
  2. Cook onions in the rendered bacon fat until softened and lightly browned.
  3. Add tomato paste and cook to thicken and brown slightly.
  4. Add bourbon and maple syrup to glaze and bring to boil.
  5. Place Reser’s American Harvest BBQ Bean Medley and rendered bacon in the pot.
  6. Heat over medium heat, stirring regularly to keep from scorching until the beans are heated through, 15-20 minutes.
  7. Place heated beans in steamtable or serve immediately.
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In Fruit

Rio Acai Smoothie

Rio Acai Smoothie

Yield: 16 each pint servings

Ingredients:

  • 4 lbs Reser’s® Pineapple Chunks (79453.77957)
  • 4 each Acai puree packets, frozen
  • 8 each Bananas, sliced and frozen for at least 1 hour
  • 1 each 15 oz can Coconut milk
  • Ice

Directions:

  1. Drain Reser’s Pineapple Chunks from syrup and refrigerate both.
  2. In a large high-speed blender, place all ingredients and blend on high until smooth, 60-90 seconds.
  3. Use tamper if needed to ensure the mixture is completely combined and smooth.
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In Fruit

Arugula and Blood Orange Salad with Roasted Mango Vinaigrette

Arugula and Blood Orange Salad with Roasted Mango Vinaigrette

Yield: 20 each appetizer salad servings

Ingredients:

Roasted Mango Vinaigrette

  • 5 lbs Reser’s® Diced Mango, (79453.17029) drained of syrup
  • 4 Shallots, peeled and diced
  • 1 tsp Ancho chile powder
  • ½ cup Dijon mustard
  • 2 cups Rice vinegar
  • 6 cups Avocado or canola oil
  • 2 Tbsp Kosher salt to season

Salad

  • 2 lbs Baby arugula
  • 12 each Blood orange, segmented
  • 2 cups Quicos (Toasted corn nuts)
  • 3 cups reserved Reser’s Diced Mango, roasted and refrigerated

Directions:

  1. Heat oven to 375°F.
  2. Drain Reser’s Diced Mango, and place in an even layer onto a sheet pan with 2 layers of parchment paper.
  3. Roast until golden brown, 20-25 minutes turning chunks halfway through the cooking process.
  4. When roasted, remove from heat and cool to room temperature.
  5. Take 3 cups of roasted mango and refrigerate for salad portion.
  6. In a high-powered blender, place the remaining roasted mango, shallots, Ancho powder, Dijon, and rice vinegar and blend 30-45 seconds until smooth.
  7. When the blender is running, remove cap and slowly drizzle in oil to make an emulsion.
  8. Season with kosher salt and refrigerate.
  9. To build, lightly dress baby arugula with Roasted Mango Vinaigrette and toss with remaining roasted mango. Place in mound onto chilled plate and garnish with Quicos and blood orange segments.
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In Cole Slaw, Fruit, Prepared Salads, Tortillas & Mexican

Fish Tacos with Cabo Jicama Slaw

Fish Tacos with Cabo Jicama Slaw

Yield: 25 each servings

Ingredients:

Cabo Slaw

Fish Tacos

  • 3 each 6-inch Don Pancho® Golden Blend Tortillas (79341.01106)
  • 3 cups Jicama, peeled and julienned, keep in acidulated water (1 Tbsp lime juice to 2 cups water)
  • ¼ cup Cabo Slaw
  • 3 each 2 oz strips Cod, panko-breaded and fried
  • 3 each Cilantro leaves for garnish

Directions:

  1. In a large metal bowl, combine Reser’s Regular Coleslaw, Reser’s Papaya Chunks, jalapeño, and cilantro. Place Cabo slaw into Cambro and refrigerate.
  2. Bread and fry fish and set aside to keep warm on paper towels.
  3. For an order, heat 3 Don Pancho Golden Blend Tortillas on griddle until warmed on both sides.
  4. Place 3 tortillas in taco holder, place 2-3 pieces of jicama onto tortilla.
  5. Place 1 oz Cabo Slaw onto jicama, top with fried fish and garnish each with a cilantro leaf.
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