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