Smoked Salmon Lollipops

Hello my Hy-Vee friends!

When I think New Year’s Eve, I think of eating fun little bites throughout the night as opposed to sitting down to one huge meal that puts you into a coma so that you are asleep by 10pm. Preferably something luxurious that goes great with champagne.

If there is ever a night to buy incredible champagne (like my favorite, Veuve Cliquot) and luxurious food like king crab, smoked salmon and caviar, tonight is the night. The recipe below fits the bill perfectly!

Smoked Salmon Lollipops

Makes 20-30 lollipops.

All you need:
8 ounces cream cheese, softened
1/2 red onion, diced
2 teaspoon fresh dill, chopped
2 tablespoons capers
12 ounces smoked salmon, sliced thin
20 to 30 lollipop sticks (available at candy and craft stores)
Freshly ground black pepper
Thinly sliced cucumber 

All you do:

1. In a bowl, combine the softened cream cheese, onion, dill and capers until well blended. Season with pepper to taste.
2. Using a miniature ice-cream scoop, make a small ball of the cream-cheese mixture. Wrap a thin slice of the salmon around the cheese ball and insert a lollipop stick.
3. Repeat until all the cheese and salmon are used.
4. Line a round serving tray with thinly sliced cucumber. 

5. Arrange the pops in a circular pattern with the stick ends facing out.
6. Serve at room temperature.

Praise the Lard and Happy New Year!

-Chef Alex

Sopressata Brie Bites

Happy Holidays my Hy-Vee friends!

Let me guess, you have 10 people coming over for appetizers tonight. Even better, you are going to someone’s house and you don’t want to be that guy that brings the BBQ flavored Pringles. Well I have an easy and tasty solution for you--Sopressata Brie Bites! 

All you do:

1. Preheat the oven to 350^oF.

2. Place thinly sliced sopressata (or any other good quality salami) on a sheet tray. 

3. Bake for 6 to 7 minutes or until crispy (it should be crispy like a potato chip).

4. Place a small piece of brie cheese on the salami.

5. Top with chopped sun-dried tomato. 

Volia! You’re done. Low carb, elegant, creamy and crispy. Stay tuned for more easy, elegant holiday appetizers.

And as always, Praise the Lard!

-Chef Alex

Bacon, Beer, Brisket and Black Bean Chili

Hello my Hy-Vee Friends!

I know it's been a while but I am back and I am here to talk about one of my favorite things to make...CHILI! I love all types of chili, as I am sure you do too. White chicken chili from California, New Mexican green pork chili and Cincinnati 5 way chili are all fantastic in my book. Perhaps ironically the only chili I am not crazy about is the “traditional” one with ground beef, tomato sauce and canned chili beans. To me it is an uninspired mess. I want a chili to taste rich, beefy and have a nice smoky, spicy finish. I start with small diced brisket, add some bacon for some richness, black beans for earthiness, a bottle of beer which lends some complexity to the dish, a chipotle pepper and fire roasted tomatoes which bring smokiness and heat to the party. Try this recipe and I guarantee you will never look at chili the same way again.

Bacon, Beer, Brisket and Black Bean Chili:

Serves 6-8.

10 slices thick cut bacon, thinly sliced

3 pounds brisket, small dice

2 large onions, small dice

6 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons ground coriander

1 chipotle pepper in adobo sauce, finely chopped (not one can, just one pepper)

1 bottle Mexican amber beer, like Dos Equis Amber

2 cans fire roasted diced tomatoes with peppers, onions and garlic with their juices

1 can beef stock

1 tablespoon brown sugar

1 can black beans, rinsed and drained

All you do: 

1. In a skillet cook bacon over medium high heat until crispy about 8 to 10 minutes. Drain and reserve the fat.

2. In a large pot add three tablespoons of the bacon fat over high heat. Season the meat and add in batches until brown on all sides. Remove meat and set aside.

3. Add onions and cook 6 minutes. Add garlic and reduce heat to medium. Cook one minute. Add the chili powder, oregano and coriander to the onion mixture and cook until fragrant, about 1 minute. 
4. Add the browned meat, drained bacon, the chipotle pepper, beer, tomatoes, beef stock and brown sugar.

5. Turn down heat to medium low, cover the pot and simmer for 2 hours. Stir in the black beans and add water if mixture is too thick. Simmer an additional 20 minutes.

6. Taste and adjust seasoning.

7. Serve chili with shredded cheddar cheese and sour cream.

As always, Praise the Lard and the Chili!

-Chef Alex

Roast Beef, Bacon and Blue Cheese Sliders

Hello My Hy-Vee Friends!

With the cooler weather finally beginning to appear, my wanders to pumpkins, falling leaves and of course, tailgating! I never did understand the appeal of football (my college stopped playing football in 1923) but tailgating is another matter! Sitting with family and friends, eating, laughing, grilling...now that’s something I can get into!

While tailgating can be elaborate, it doesn’t have to be. You can purchase a few of my signature dips such as Jalapeno Popper or Crab Rangoon, grab some of our tasty mini gourmet cupcakes, make a few simple sandwiches (like the one below) and you are good to go!

Roast Beef, Bacon and Blue Cheese Sliders:

1/3 cup horseradish sauce

8 (3-inch) Hawaiian King slider buns, sliced in half horizontally and toasted

8 ounces thinly sliced Dilusso roast beef

1 cup caramelized onions

1/2 cup blue cheese crumbles

8 slices of bacon, cooked and crumbled

Divide the horseradish mayonnaise among the tops and bottoms of the buns (about 2 teaspoons per bun). Divide the roast beef among the 8 bottom buns. Top each slider with caramelized onions, blue cheese, bacon and place the top bun on.

Happy tailgating my friends. And as always, praise the Lard!

-Chef Alex

Watermelon Soup

Hello my Hy-Vee friends!

It’s hot. Darn hot. Too hot. I know it’s a common theme for me but let’s be honest guys, when the temperature is hovering at 100 degrees, I don’t want to cook. You don’t want to cook.

I want something refreshing, tasty, and easy to make. That is where watermelon soup comes in. You don’t need a recipe but of course I have one below just in case.

Chilled Watermelon Soup:

Serves 8.

6 pounds yellow or red seedless watermelon, diced (9 cups)

2 tablespoons fresh mint, chopped

1 tablespoon sugar

2 tablespoons fresh lemon juice

1 cup lightly sweetened white wine (such as Riesling or White Zinfandel) or ¾ cup water mixed with ¼ cup sugar

8 teaspoons crumbled feta

Throw the watermelon into a blender with some mint, a touch of sugar, a little lemon juice, some sweet white wine, and puree it together. Delicious, cool, and refreshing!

Enjoy and as always, praise the Lard!

-Chef Alex

Muffalettas

My friends,

I’ve got muffalettas on my mind. These long, hot humid days make my mind wander to one of my favorite American cities, New Orleans. Gosh I love that town. The music, the history, the voodoo, and of course the food! The amazing dishes that have originated in the Big Easy are too many to list, but today I want to share with you one my favorite sandwiches.

Created in the 1920’s, the muffalleta was created by a grocer who wanted to feed his Italian immigrant customers. This grocer took his most popular cold cuts and cheeses (Italian salami, ham, mortadella, and provolone cheese), layered them on a sandwich with a garlicky olive salad, and voila! The muffalleta was born. With all these ingredients available at your West Lakes Hy-Vee there is no excuse not be make this delicious concoction at home.

Muffalettas:

Serves 4.

2/3 cup pitted and coarsely-chopped pimento stuffed green olives

2/3 cup pitted and coarsely-chopped Kalamata olives

4 cloves garlic, minced

1/4 cup extra virgin olive oil

4 dashes Tabasco sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red wine vinegar

1 loaf round Italian bread

1/4 lb. sliced black forest ham

3 ounces sliced Mortadella

1/4 pound sliced Genoa salami

1/4 pound sliced provolone

Directions:

To make the olive salad, mix the olives with garlic, Tabasco, basil, oregano, olive oil, and red wine vinegar. Cut the bread in half, scoop out some of the bread, and spread 1/2 the olive mixture on each side. Layer the meats and cheeses. Close the sandwich and place a tray over it. Place something heavy on the tray to press down the sandwich. Let it rest for at least 1/2 hour. Cut into quarters and serve.

Long live New Orleans and as always, praise the Lard!

-Chef Alex

Panzanella Recipe

Happy Fourth of July my Hy-Vee friends!

If you are reading this expecting some cute little holiday recipe you are simply not going to find it here. Now, I love our flag and the red, white and blue, but it doesn't need to be in our food. What I AM more concerned about is the burning question…what are going to bring to that Fourth of July potluck picnic you were invited to? Forget pasta and potato salads. Coleslaw? I don't think so.

What I propose is bringing panzanella, a bread salad from Italy. It's light, looks beautiful, and a cinch to make. Tear up some stale bread, (or toast some fresh bread), throw in some veggies, (tomatoes are a MUST), some fresh mozzarella, and finally add a simple vinaigrette and toss to combine. It’s a guaranteed hit that will make you quickly forget that flag cake recipe you saw on Pinterest.

Panzanella (Italian Bread Salad):

Serves 8.

3 tablespoons extra virgin olive oil

½ loaf of artisan focaccia

2 large, ripe tomatoes, cut into 1-inch cubes or 1 container cherry tomatoes sliced in half

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 orange bell pepper, seeded, and cut into 1-inch cubes

1 yellow bell pepper, seeded, and cut into 1-inch cubes

1/2 red onion, small dice

½ pound fresh mozzarella, small dice

10 large basil leaves, coarsely chopped

For the vinaigrette:

1 teaspoon finely minced garlic

1 tablespoon Dijon mustard

3 tablespoons red wine vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Mix oil with the bread. Place on sheet tray and bake at 350 degrees for about 10 minutes or until nicely browned. For the vinaigrette, whisk all the ingredients together.In a large bowl, mix the tomatoes, cucumber, orange pepper, yellow pepper, red onion, mozzarella, and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve as is or allow the salad to sit for about half an hour for the flavors to blend. 

Stay safe, have fun, and as always, Praise the lard!

-Chef Alex

NY Triple Decker Sandwich

Hello my Hy-Vee friends!

I just got back from Phoenix, Arizona and to put it in cooking terms, it was like jumping from a frying pan into the fire! Despite the Hades like heat, my kids and I had a wonderful time visiting my folks, relaxing in an icy pool, and of course eating lots of delicious food. I enjoyed Huevos Rancheros for breakfast, amazing local BBQ for lunch, and quail stuffed with chorizo for dinner. But the most memorable time was the two meals that we spent at the local Jewish deli. Huge bowls of beautiful chicken soup, amazing platters of smoked salmon, pristine bagels, and piles of potato pancakes were just a few of the items available.

But my favorite was the obscenely huge and insanely delicious triple decker sandwich.  Soft rye bread, 3 meats, earthy Swiss cheese, the sweetness from the dressing, and the crunch of the coleslaw come together in one amazing experience. The beauty of it is that you can make one at home using the ingredients that we have at our Hy-Vee. One bite and it will bring you back to New York, via Phoenix. J

NY Triple Decker Sandwich:

Serves 1-4.

3 slices of Hy-Vee Artisan New York Salt Rye bread

½ pound DiLusso Roasted Turkey, sliced

¼ pound DiLusso Corned Beef, thinly sliced

¼ pound Dilusso Pastrami, thinly sliced

4 slices DiLusso Swiss cheese

½ cup creamy coleslaw

4 tablespoons Hy-Vee Thousand Island dressing

Spread the dressing equally over the three slices of bread. Place the turkey on one of the slices and top with two slices of the Swiss cheese. Place another slice of bread on top and place the corned beef, pastrami, and the remaining cheese. Top with the coleslaw and place the last piece of bread.

Praise the Lard!

-Chef Alex

Aqua Frescas

Hello my Hy-Vee friends!

It’s hot! How hot? Too hot! On days like these, nothing hits the spot better than my favorite beverage called aqua frescas. Aqua frescas (Spanish for “fresh water”) is a Mexican drink infused with fruit and/or flowers. It’s also really easy to make which is perfect when that thermostat hovers uncomfortably high. Simply throw some fruit into a blender with some water, sugar, and lime, puree, strain, and drink. Easy. My favorite fruits for this include watermelon, strawberries, and of course, pineapple. Still need a recipe? Look no further.

Pineapple Ginger Aqua Fresca:

5 cups 1-inch cubes peeled, ripe pineapple (from 1 large pineapple)

4 cups water, divided

½ cup sugar

2 teaspoons (or more) grated peeled fresh ginger

Juice from ½ lime

Ice cubes

Puree pineapple, 1 cup water, and sugar in blender in batches until smooth. Mix in 3 cups water, ginger, and lime. Cover and chill until cold (about 4 hours). Strain pineapple mixture into pitcher, pressing on solids in strainer. Pour over ice.

Stay cool guys and stay hydrated! Have a great week and as always, praise the Lard!

-Chef Alex

Cedar Planked Salmon

Hello my Hy-Vee friends!

Now I’m sure you have all tried your hand at grilling salmon at one point or another. But have you planked salmon? This full proof and delicious method of cooking fish can be traced back to the Pacific Northwest at least 1,000 years ago.

Simply purchase a cedar plank (available at your West Lakes Hy-Vee, of course), purchase some beautiful salmon (wild or farm raised), soak the plank, throw on the salmon, season the fish, and throw it on your preheated grill! Serve with some tasty grilled asparagus and dinner is done!

Cedar Planked Salmon:

1 cedar plank (6 by 14 inches)

2 salmon filets (1 1/2 pounds total)

Cajun seasoning, lemon pepper, or BBQ seasoning

Soak cedar plank in water for 2 hours, then drain (if you have leftover beer or white wine, try the board in that). Rinse the salmon under cold running water and pat dry with paper towels. Lay the salmon (skin-side down) on the cedar plank and season it with whatever you please. Set the grill to medium-high. Place the cedar plank in the center of the hot grate. Cover the grill and cook until cooked through (around 12 minutes). The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Until next time my friends.

Praise the lard!

-Chef Alex

Bacon Kimchi Fried Rice Recipe

Hello my Hy-Vee friends!

It is a rarity for me to cook at home and when I do, you can guarantee it will be easy to make but very, very tasty.  FYI, if a chef ever tells you that he or she loves to cook at home, that person is probably a liar!

Anyways, last night I was hungry (big shocker there!) and after a quick look in my fridge I came up with a dish that I want to share with you. I had some white rice from leftover Chinese food, bacon (I always have bacon), and kimchi, a wonderfully pungent and spicy Korean “pickle” that again, I always have in my fridge. I cooked off the bacon, fried the rice in the bacon fat, mixed in the kimchi with a splash of soy sauce and dinner was done! Smoky, salty, and spicy goodness all in one dish.

Bacon Kimchi Fried Rice Recipe

Serves 2.

8 slices of bacon (cut into small dices, cook, and reserve 2 tablespoons bacon fat)

4 cups old cooked rice (cold)
3/4 cup kimchi, roughly chopped (available at Hy-Vee. Ask the produce guy)
1 tablespoon soy sauce (Kikkoman or San J please)

Heat the bacon fat in a wok or frying pan. Add the rice and fry until heated through. Add the kimchi reserved bacon and soy sauce. Feel free to add eggs, peas, chicken, or whatever else you have in your fridge.

Have a wonderful week guys.

Praise the lard!

-Chef Alex

Let's Start Grilling My Friends!

Too many of my customers fire up the grill, make their chicken, pork chops, brats, etc. and then turn it. I’m here to challenge you to maximize the use of your grill!

1^st Course- Why not make a grilled Caesar salad? Split a head of romaine lengthwise, brush with olive oil and season with salt and pepper. Grill the romaine for 2 minutes, chop it up and mix with Caesar salad dressing and croutons.

2^nd Course- You're already grilling that steak, why not grill the potatoes as well? Cut russet potatoes in wedges and toss with oil and your favorite BBQ seasoning. Place potatoes on the grill over medium heat and until cooked through.

Cheese Course- Cheese on a grill?!? Why not? Look for a firm cheese like one of my favorites called Halloumi. Cut cheese into ½ inch slices and grill for about 3 minutes aside. Squeeze with lemon and serve.

Dessert- If you take away anything from this blog hopefully it’s the idea that desserts are perfect on the grill. My favorite? Grilled pineapple. Take some sliced pineapple and brush with a combination of brown sugar and dark rum. Grill for about 3 minutes aside and serve with vanilla or coconut ice cream.

Have a great week my friends.

Praise the lard!

-Chef Alex