In Tortillas & Mexican

Chopped Cheese Crunchy Wrap

Chopped Cheese Crunchy Wrap

Yield: 10 each entrée crunchy wraps

Ingredients:

  • 10 each Don Pancho® 14” Foodservice White Flour Tortilla (79341.22250)
  • 1 ¼ cups Ketchup
  • 3 Tbsp Cholula or other hot sauce
  • ½ tsp Kosher salt
  • 5 lbs 90-10 Ground beef
  • ½ cup All-purpose beef rub
  • 20 each American cheese slices
  • 5 cups Yellow onions, diced, seasoned and grilled (should have approx. 3 cups)
  • 3 cups Cheddar cheese, shredded
  • 5 cups Romaine lettuce, shredded, washed, and spun dry
  • 30 each Roma tomato, sliced
  • 10 each 6” Don Pancho Yellow Corn Tortillas (79341.01166), fried into tostadas

Directions:

  1. Heat a flattop griddle to 350°F.
  2. For the burger sauce, whisk the mayonnaise, ketchup, hot sauce, and salt. Set aside.
  3. Grill the diced onions until lightly browned and softened. Set aside to cool.
  4. Fry the 6” Don Pancho Yellow Corn Tortillas until crisped and set aside on a rack to drain and cool.
  5. For each serving, season liberally 6 oz. of ground beef with beef rub and place onto heated griddle.
  6. Grill until golden brown on the bottom and flip over.
  7. When the beef is almost cooked through, chop with grill spatula and top with grilled onions and 2 slices of American cheese.
  8. Heat the Don Pancho 14” Foodservice White Flour Tortilla on each side for 10 seconds and start layering:
    • ¼ cup Cheddar cheese, shredded
    • Chopped beef/cheese/onion mixture
    • ½ cup Shredded Romaine
    • 3 Roma tomato slices
    • 1 oz. Burger sauce, drizzled over sliced tomatoes
    • 1 tostada
    • ¼ cup Cheddar cheese, shredded
  9. Fold the edges of the tortilla fluted around the tostada.
  10. Grill 1-2 minutes seam side down first, flip over for another 1-2 minutes.
  11. Cut in half and serve warm with extra burger sauce.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Tortillas & Mexican

Choriquesadilla

Choriquesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

  • 10 each Don Pancho® 13” Foodservice White Tortilla (79341.02013) 
  • 2 lbs Chorizo, removed from casing and crumbled
  • 1 ½ cups Heavy Cream
  • 1 lb Monterey Jack, shredded from block
  • 8 cups Oaxaca cheese, shredded
  • 4 cups Red bell pepper, julienned
  • 1 tsp Cumin seed
  • 5 cups Yellow onions, julienned
  • 5 cups Red onions, julienned
  • ½ cup Avocado oil
  • 3 tsp Kosher salt, 1 tsp for the sauteed peppers, and 2 tsp for the sauteed onions
  • ½ cup Green onions, thinly sliced

Directions:

  1. Sauté the red peppers with cumin seeds, ¼ cup avocado oil, and 1 tsp kosher salt until lightly browned and softened, 3-4 minutes. Cool on a sheet pan and set aside.
  2. Sauté the yellow and red onions with ¼ cup avocado oil until lightly browned and softened, 5-6 minutes. Cool on a sheet pan and set aside.
  3. In a large sauté pan, cook the chorizo until browned and cooked through.
  4. Drain oil from chorizo, and transfer to a 1/6th pan to keep warm.
  5. Heat a flattop griddle to 350°F.
  6. In a small pot, heat the heavy cream to a low simmer and slowly whisk in the shredded cheese.
  7. Whisk the cheese until completely mixed. Place in pan to keep warm.
  8. Grill the quesadilla with the following:
    • 1 Don Pancho® 13” Foodservice White Tortilla
    • 2/3rd cup Oaxaca cheese
    • ½ cup Sauteed onions
    • 1/3rd cup Sauteed peppers
  9. Grill until golden brown, transfer to cutting board, and cut in quarters.
  10. Place onto serving dish and serve with a side of the queso, topped with cooked chorizo.
  11. Garnish with thinly sliced green onions.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Beans, Side Dishes

Five Spice Bacon Baked Beans

Five Spice Bacon Baked Beans

Yield: 18 each side portions

Ingredients:

Directions:

  1. In an 8-quart stock pot, over medium heat render and brown the bacon.
  2. Add the diced onion to the rendered bacon and cook for 3-4 minutes until lightly browned and cooked.
  3. Add the five-spice powder and cook for 30-60 seconds until fragrant.
  4. Empty the Reser’s Smokehouse BBQ Beans to the pot and heat over medium heat until heated.
  5. Serve 8 oz of heated beans in small cast iron dish and garnish with extra-cooked bacon.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Macaroni & Cheese, Side Dishes

Mushroom Gruyère Macaroni and Cheese

Mushroom Gruyère Macaroni and Cheese

Yield: 9 each entrée portions

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 1/3rd cup Ghee or avocado oil
  • 8 cups Mixed mushrooms (Button, Cremini, Shiitake), sliced
  • 1 Tbsp Kosher salt
  • 1 tsp Thyme leaves, fresh
  • ½ tsp Black pepper, 28 mesh
  • 1 Tbsp Porcini powder
  • 2 Tbsp Soy sauce, low sodium
  • 1 ½ cups Gruyère cheese, shredded
  • Thyme sprigs for garnish

Directions:

  1. In a large sauté pan, heat the ghee over medium-high heat and add the mushrooms and salt.
  2. Cook the mushrooms until they have released all their water and are lightly browned and cooked through.
  3. Add the thyme leaves and black pepper, and cook for 1-2 more minutes.
  4. Set mushrooms aside to keep warm, should yield 2 ½ – 3 cups of cooked mushrooms.
  5. Heat the Reser’s White Cheddar Macaroni and Cheese in steamer or hot water for 18-20 minutes, and empty heated bag into a 6-inch 1/3rd pan.
  6. Mix in the Porcini powder, soy sauce, and Gruyere cheese.
  7. Place into a steam well or warmer until ready to serve.
  8. Place 10 oz of the mushroom macaroni and cheese base into a serving bowl and top with ¼ cup of sauteed mushrooms.
  9. Garnish with thyme sprig.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe