Potato Pancakes

Hello my Hy-Vee friends!

Well, it's that time of year once again. Growing up with a Jewish dad and French mother always made things interesting at our house. We would play Driedel (a traditional Hanukkah game) under the Christmas tree and never thought twice about it.

My mother wanted to support my dad’s Jewish traditions and still wanted to continue entertaining for guests on Christmas Eve like she did in France. Potato pancakes are a must for Hanukah and my mom would prepare them the traditional way, served with apple sauce and sour cream. She would then take that same recipe, make them into mini potato cakes and top them with crème fraiche (French sour cream) and red and black caviar for her guests on Christmas Eve. Same recipe, but two completely different applications.

When it became my turn to make the latkes for my family, I went a different but equally delicious route. I replaced two potato pancakes for bread and put in thinly sliced corn beef, Swiss cheese and a touch of Thousand Island dressing. Tradition with a twist.

Potato Pancakes (Latkes)

All you need:

1 and ½ pounds russet potatoes, peeled

2 large eggs, beaten

2 tablespoons flour (or more

Salt and Pepper

Vegetable oil for frying

All you do:

1. In a food processor grate the potatoes. Place the potatoes in a kitchen towel and twist in a pouch squeezing out as much liquid as possible.

2. Place potatoes in a bowl and add eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Toss to combine, if the mixture seems a little wet and more flour, 1 tablespoon at a time, until it comes together.

3. In a large skillet, heat 1/4 inch of oil over medium high heat until hot. Form a "pancake" of potato mixture, slip into the oil and cook for 3 to 4 minutes a sad; latkes should be golden and crisp on both sides. Place on paper towel to drain oil and eat immediately. 

So whatever you are celebrating, from the bottom of my heart I wish you, your friends and family the very best. Eat, Drink, Be Merry and as always, Praise the Lard!

-Chef Alex

Turkey Tetrazzini

Hello my Hy-Vee friends!

Another thanksgiving has come and gone. All we have left are memories and turkey. Lots of turkey. So what do you do now? You can of course make a decadent hot sandwich in which you layer the turkey with sweet potato, stuffing, cranberries and turkey gravy. It’s rich, it’s messy, it’s delicious.

On a lighter note, why note make soup? Simmer the turkey bones with onions, celery and carrots for about 6 to 8 hours. Stain out the bones and veggies, add your chopped turkey, season with salt and pepper, add some pasta and voila, you have turkey noodle soup.

But my favorite is Turkey Tetrazzini. Created in the 1900s and named in honor of a local opera singer, this decadent dish combines cream, two cheeses, some veggies and of course, plenty of leftover turkey.

Turkey Tetrazzini

All you need:

12 ounces mushrooms, sliced (about 4-5 cups)

8 tablespoons unsalted butter, divided 3 tablespoons, 4 tablespoons, and 1 tablespoon

1/4 cup all-purpose flour

12 ounces spaghetti, linguini or other pasta

1 1/2 cups of whole milk

1/2 cup whipping cream

2 cups turkey or chicken broth

1/4 cup dry sherry  

3 cups coarsely chopped cooked turkey

1 cup frozen peas

2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)

1/3 cup shredded Swiss cheese

Salt and Pepper

Ground nutmeg  

1/3 cup panko bread crumbs

All you do:

1. Preheat oven to 375°F. 

2. Heat 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

3. In a skillet, cook the mushrooms in 3 tablespoons of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.
 4. In a large, heavy saucepan, melt 4 Tbsp of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
 5. About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
6. Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
7. When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese.  Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
8. In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
9. Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
10. Garnish individual servings with chopped parsley and enjoy!

So get creative with your turkey and as always, Praise the Lard!

-Chef Alex

Po' Boy Sandwiches

Hello my Hy-Vee friends!

Tomorrow is National Sandwich Day and I couldn’t think of a better way to celebrate than to make a delicious Po' Boy. Doesn’t ring a bell? A Po' Boy is a sandwich from New Orleans in which French bread is stuffed with something (it can be anything really) and topped with mayo, tomatoes and shredded lettuce. The odd name for this sandwich came about in the 1800s when street car workers were on strike. A local deli owner felt bad for those starving poor boys and handed out free sandwiches, hence the name.

Like I previously mentioned, you can stuff anything into a Po' Boy and if you are really poor, that means French fries. No meat, no seafood, just fries. Simply cut a 6 inch length of French bread, spread some mayo, top with French fries (the fries you bake in the oven are acceptable), drizzle with brown gravy that's mixed with Tabasco sauce and add tomatoes and lettuce. Hot, filling and delicious.

On the other hand, if you have a few extra greenbacks in your pocket, you might want to make a fried oyster and shrimp Po'Boy, aka the Peacemaker. This odd name came about when after a late night of drinking, a husband brought home this sandwich to make the peace with his furious wife. This sandwich is so delicious, I can guarantee the wife forgave him. See the recipe below.

The Peacemaker

All you need:

1/4 cup buttermilk

1 tablespoon tabasco sauce

1 tablespoon Cajun seasoning

3/4 pound medium raw shrimp, peeled and deveined

3/4 pound raw oysters

3 cups seafood breading mix

6 cups vegetable oil, for frying

Salt and freshly ground black pepper, to taste

Four 6-inch lengths of French bread, split lengthwise

Mayonnaise, for dressing the sandwich

Shredded lettuce, for serving

Medium tomato, thinly sliced

All you do:

1. Combine the buttermilk, hot sauce and Cajun seasoning in a medium mixing bowl, stir to combine. Add the shrimp and oysters and marinate for up to 30 minutes in the refrigerator.

2. Heat the vegetable oil in a medium-size heavy pot or deep-fryer until the temperature reaches 360º F. Working in batches, remove the shrimp and oysters from the buttermilk marinade and transfer them to the seafood breading mix. Dredge to coat, shaking to remove any excess breading. Cook the shrimp and oysters in small batches in the oil until golden brown and crispy, about 3 minutes. 

4. Remove with a slotted spoon and transfer to paper towels to drain. Season with salt and pepper, and set aside.

5. Generously spread the top halves of the bread with the mayonnaise. Divide the shrimp and oysters evenly among the bottom halves, followed by the lettuce and tomato. Place the top halves of the bread over the fillings and press lightly.

6. Enjoy!

Let the good times roll, bite into a Po'Boy and as always, Praise the Lard!

-Chef Alex

New in our Charcuterie Department!

Hello my Hy-Vee friends! I haven’t discussed our charcuterie program in a while and yes, shame on me! We have a couple of new products that I have to share with you. The first one is bresaola, a dried cured beef traditionally made in Italy. Ours is coming from New York and it is tasty. Seasoned with porcini mushrooms and black pepper, our bresaola has a deep flavor and pairs perfectly with parmigiano reggiano cheese.

Another product that's just as tasty is our new felino salami. Known as the king of salami, felino is cured with cracked black pepper, sherry wine and slow aged for at least 30 days. Guys, this stuff is delicious. It has a complex taste and buttery texture.

Burnt out on the old boring turkey sandwich? Slice up some of our artisan focaccia bread, smear on some imported butter, layer it with felino salami and provolone cheese and you have a sandwich that is out of this world!

Please stop by and visit us at our Charcuterie Department and as always, Praise the Lard!

-Chef Alex

Mozzarella Stuffed Meatball Sliders

Hello my Hy-Vee friends!

It's football season once again! Sure, I guess that means football…but more importantly, it means tailgating and that means delicious food! And sure, there will always be that guy hogging the grill, spending way too much time flipping burgers and turning brats.

Well forget him! This is a perfect place and time to focus on crock pots. Crock pots will keep your food nice and toasty for however long you are tailgating. Sloppy Joes? Not my thing but sure. Pulled pork? Perfect. Shrimp and corn chowder? Excellent idea. One of my favorites is mozzarella stuffed meatball sliders. These meat balls have the wonderful surprise of oooey gooey cheese in the middle and more important for our purpose, they hold up beautifully in a crock pot.

Mozzarella Stuffed Meatball Sliders

All you need:

2 tablespoons olive oil, divided

1 pound ground beef

1 pound ground pork

1/4 cup Romano cheese

1/2 cup Italian bread crumbs

2 eggs

1 teaspoon salt

1/2 teaspoon pepper

4 cloves garlic, minced

16 cubes mozzarella cheese

1 24 ounce jar marinara sauce

1/2 cup dry red wine (optional)

8 slices provolone cheese, thinly sliced

16 cocktail buns

All you do:

1. Combine ground beef, ground pork, Romano cheese, bread crumbs, egg, salt, pepper and garlic in a large bowl. Mix to thoroughly combine all ingredients.

2. Shape meatball mixture into 16 balls, making an indent in the middle of each ball and pushing a piece of mozzarella cheese into the middle. Seal the meat around the cheese completely.

3. Place half the meatballs into the hot skillet and saute until golden brown on one side, about 2-3 minutes. Flip the meatballs and brown on the other side. Meatballs do not need to cook all the way through. Remove to a plate. Re-heat the pan with the remaining oil and cook the second half of the meatballs. Return all the meatballs to the skillet.

4. Turn the heat down to medium-low and pour the marinara sauce (and red wine if using) into the skillet. Place a lid on top and simmer for 15 minutes, spooning the marinara sauce over the meatballs every so often to keep them moist.

5. Cut each slice of provolone cheese in half. Place a cooked meatball onto a bun and top with the provolone cheese.

6. Enjoy!

Whomever you cheer for, eat some sliders and as always, Praise the Lard!

-Chef Alex

Souvlaki with Tzatziki

Hello my Hy-Vee friends!

Whether we like it or not, summer is coming to an end. I know there are many diehards out there that will continue to grill until the first snow falls. I also know an equal amount of you that are burned out on grilling and are ready to retire until the spring.

For which ever camp you fall into, I would like you to put down the burgers and brats and think outside the box. The Japanese, Koreans, Israelis, Turks, Moroccans and many others are all masters of the grill. But today we focus on Greece. In this case, I want you think of a Greek dish known as souvlaki. Beautifully marbled pork shoulder is bathed in red wine, lemon juice and Greek spices and then grilled. Served with a simple but equally tasty yogurt sauce called tzatziki and you will be transported to the Islands of Greece.

Souvlaki with Tzatziki

All you need for the tzatziki:
2 cups plain Greek yogurt
4 cloves garlic, minced
1 teaspoon salt
2 cucumbers, peeled, seeded and grated on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 teaspoon dried dill
1 tablespoon lemon juice

All you need for the souvlaki:

2 pounds boneless pork shoulder, cut into 1 inch cubes
1/4 cup olive oil
1/4 cup red wine
2 lemons, juiced
1 tablespoon dried mint
1 tablespoon dried oregano
4 cloves of garlic, smashed and minced finely
Salt and freshly ground black pepper

All you do for tzatziki:
1. In a large bowl, add all ingredients. Mix until combined.

All you do for souvlaki:
1. In a large bowl, add the meat and season with salt and pepper. Whisk together the remaining ingredients and pour over meat.
2. Toss to combine and marinate for 3 to 4 hours.
3. Drain the pork and thread onto skewers. Cook the kebabs until nicely browned and cooked through.
4. Serve with pita and tzatziki.
5. Enjoy!

Eat some Greek tonight and as always, Praise the Lard!

-Chef Alex

Chile Verde Stew

Hello my Hy-Vee friends! I am excited to report that it is Hatch Chile season here at your West Lakes Hy-Vee. Hatches are green, beautiful, tasty chiles grown in Hatch, New Mexico. Once the chiles are roasted and peeled (see note at the bottom of my recipe), the uses for Hatch chiles are endless. Some of my favorite uses include topping them on white cheddar burgers, pizza, stuffing them with cheese and deep drying them (aka chile rellenos) and making chile verde sauce (see recipe below) which can be used to pour over enchiladas, burritos, french fries, rice, you name it. In my favorite scenario, I take pork butt and simmer it with the chile verde sauce to make a delicious green chile stew. Top that with some shredded Henning's Hatch Chile Pepper Cheese and a touch of sour cream and it puts me in hatch heaven.

Chile Verde (Green Pork Chile Stew)

All you need for the stew:

2 tablespoons vegetable oil

2 pounds pork butt (shoulder), small dice

Salt and pepper

Chile verde sauce (see below)

1 to 2 russet potatoes, small dice (optional)

Shredded Hatch Green Chile cheddar cheese or regular Cheddar cheese

Sour cream

Lime wedges

All you need for the chile verde sauce:

1 tablespoon canola oil

1 medium yellow onion, small dice

6 cloves garlic, minced

2 tablespoons flour

1/2 teaspoon ground cumin

Pinch of ground clove

1 teaspoon oregano

Salt and pepper to taste

3 tomatoes, peeled, seeded and chopped or 1 14 ounce can of diced tomatoes, drained

4 cups chicken stock

2 cups (about 1 pound) chopped, roasted and peeled Hatch Green Chiles (see note below)

All you do for the stew:

1. In a large pot, heat oil over medium high heat. Season pork with salt and pepper and brown on all sides. 

2. Add the chile verde sauce and turn down heat to low, cover and simmer pork for 2 hours (if using potatoes, add after 90 minutes).

3. Serve in bowls alongside the cheese, sour cream and lime. 

4. Enjoy!

All you do for the chile verde sauce:

1. In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat for 3 minutes, until tender.

2. Stir in the flour, cumin, clove, salt and pepper and cook over medium heat, stirring, for 2 minutes.

3. Stir in the tomatoes, stock and chiles. Simmer for 15 minutes and puree until smooth.

*Note: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes (alternately, the peppers can be roasted under a broiler or on top of a gas or charcoal grill). Place the blackened peppers in a plastic or paper bag and let rest until cool enough to handle, about 15 minutes. Peel the peppers and remove the seeds and stems. Chop the peppers and set aside.

As always, Praise the Lard!

-Chef Alex

Spaghetti ala Amatriciana

Hello my Hy-Vee friends!

I love pasta and let's face it, who doesn't? When our Hy-Vee brought in a new imported Italian section, I decided to give the Gustare pasta a shot and I was blown away. It's been too long since I ate real Italian pasta and I don’t think I’ll ever go back to the box stuff again. 

All pastas are NOT created equal. Yes, all pasta consists of flour and water, but the differences stop there. There is industrial pasta and artisan pasta. The two big differences are the dies they use to extrude the pasta and the time and temperature used to dry the pasta. 

Industrial pasta uses Teflon dies to extrude pasta. Teflon dies are strong, efficient and the pasta comes out shiny and smooth. But you do not want smooth pasta. With smooth pasta, the sauce slides off. Artisan pasta uses bronze dies. Bronze dies are expensive and break easier, but the pasta that is extruded comes out rough. Rough is what we want because then your sauce clings to the pasta. 

Secondly and just as important is how the pasta is dried. Industrial pasta is dried hot and quick. Artisan pasta is dried low and slow. This helps retain its delicious taste and texture. To highlight this wonderful pasta, I chose the delicious Amatriciana sauce. This pasta sauce is based on guanciale (cured pork jowl available at your Hy-Vee Deli), tomato, onions and garlic. Simple and very tasty!

Spaghetti ala Amatriciana

All you need:
1 tablespoon extra-virgin olive oil
1 medium onion, sliced thin
3 cloves garlic, sliced
1/4 pound guanciale, small dice (preferably La Quercia)
1 28 ounce can whole tomatoes
1/2 teaspoon red chili flakes, or to taste
Salt
1/4 cup grated aged pecorino cheese, more for serving
1 pound spaghetti

All you do:
1. Heat oil in a 12-inch skillet. Add onion and garlic, and saute over medium heat until transparent. Add guanciale and saute until barely beginning to brown.
2. Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon. Season with chili and salt. Remove from heat.
3. Bring a large pot of lightly salted water to a boil, add spaghetti and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Check seasoning and serve with cheese on the side. 
4. Enjoy!

Slurp some pasta and as always, Praise the Lard!

-Chef Alex

Kimchi Noodles

Hello my Hy-Vee friends!

Full disclosure—I love pasta salads. I never had them when I was kid (it was something simply not served by my French mother) but when I did have my first one, I still remember it. I was about 8 years old and it was served to me at my friend’s house. It was cool, creamy and studded with bacon—delicious. When I inquired about it, my mom’s friend smiled and pulled out a box. It was Betty Crocker’s Suddenly Pasta Salad Ranch and Bacon.

Okay, so maybe my 8 year old palate wasn’t as refined as it is today. I still crave pasta salads but now my minds wanders to Asia. Korea specifically. On a blistering hot day, there is nothing better than a bowl of cold and spicy kimchi noodles. It is a little sweet, a little salty, a little sour, a lot spicy—the perfect balance. While I still smile when I think about that boxed pasta salad I had many, many years ago, it's these kimchi noodles that truly make me content.

Kimchi Noodles

All you need:

1 cup finely chopped kimchi

1 medium garlic clove, minced

2 teaspoons grated ginger

2 tablespoons gochujang (Korean hot pepper paste)

1 tablespoon chili garlic paste

1 tablespoon sesame oil

1 tablespoon rice vinegar

8 ounces soba noodles

1 medium cucumber, peeled, halved and sliced into half-moons

3 or 4 large red radishes, sliced into thin rounds

1/2 cup scallions, slivered

2 tablespoons toasted sesame seeds

Cilantro sprigs or chopped cilantro, for garnish

All you do:

1. Put the kimchi, garlic, ginger, gochujang, chili garlic paste, sesame oil and rice vinegar in a mixing bowl. Stir well to combine.

2. Bring a large pot of generously salted water to a boil. Add noodles and cook for about 7 minutes, or until cooked through but still firm. Drain in a colander, run under cold water until cool and drain well.

3. Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, radishes, scallions and toss gently to coat. Divide among individual serving bowls.

4. Top each bowl with sesame seeds and cilantro.

5. Enjoy!

Slurp some cold noodles and as always, Praise the Lard!

-Chef Alex

Ottoman's Sherbet

Hello my Hy-Vee friends!

Let's face it. It's hot. And it won't cool down for another couple of months. This hot, muggy weather reminds of when I had the fortunate opportunity to visit Istanbul. It was love at first sight. The town had it all. Amazing food, nice people, a fascinating history and a mystery ready to be explored at every corner. But it was hot. And humid. And dusty. And there was no relief in my tiny hotel room which had an air conditioning unit the size of my cell phone.

One particularly hot, humid and dusty afternoon, I discovered a small stand that was selling something called "sherbets." Though there were a half dozen varieties, I pointed to one that had a deep ruby color. One sip and like the town itself I was once again in love. Like jumping into a pool for the first time, I was immersed in this cool, refreshing sensation. I didn't know it at the time but I was drinking history.

It turns out that around 1600, sherbets were all the rage. Since the rulers of the Ottoman Empire were Muslim, they were forbidden from drinking alcohol. As a result, the cooks of the palace were challenged to come up with drinks that would refresh without the kick of booze. The result were sherbets.

But I digress...back to the drink. It tasted like pomegranate, raspberries, blueberries, cherries and a hint of spice, but I could not figure out what else was in it. When I asked the vendor about the ingredients, he just smiled and shook his head. The recipe had been closely guarded for over 300 years and he certainly was not going to give it out to anyone, especially a very white, chubby tourist from Iowa.

I went back to that stand every day and while I tried all the different drinks, nothing compared to that glass of ruby nectar which I much later found was called Ottoman’s Sherbet. After lots of tinkering at home, I figured out a recipe that I will reluctantly share with you. While you may not be able to visit Istanbul, you can make this drink, get refreshed and have a small taste of Istanbul, a town that holds a very close place in my heart.

Ottoman's Sherbet

All you need:

1 64 ounce container cranberry pomegranate juice

2 cups of water

1 12 ounce bag Hy-Vee frozen cherry berry blend

3 cinnamon sticks

4 cloves

4 allspice berries

1 1-inch knob of ginger, roughly chopped

1/2 cup sugar

All you do:

1. Place all ingredients in a pot and bring to a boil. Turn down to a simmer and simmer for one hour.

2. Run the liquid through a strainer making sure to crush the berries.

3. Place in refrigerator until cool.

4. Enjoy! 

Drink up and as always, Praise the Lard!

-Chef Alex

Bahn Mi Sandwich

Hello my Hy-Vee friends!

It was a steamy summer night in Hanoi circa 1998. I was hungry and I knew that in a few hours I would be boarding an overnight train for a long, uncomfortable ride through the Vietnamese countryside. I was also aware that this would be my only opportunity to try a delicacy that had been on my radar for quite awhile.

With some in trepidation, I arrived at the restaurant and took a seat packed with Chinese businessmen. Within minutes, three bowls were placed in front of me. The dog had been prepared grilled, roasted and stewed. I tried them all and it was not a pleasant experience. Whether it was the taste or idea of eating a dog that upset me, I am no longer sure. I pushed the food aside, paid and quickly left.

Walking to the train station, I was hungrier than ever. Out of the corner of my eye, I saw a little bakery and decided to pop in. A woman behind the counter smiled and handed me a sandwich. I dug in and it was love at first bite. It was my first of many, many bahn mi sandwiches.

Bahn Mi Sandwich

All you need:
3/4 cup shredded carrots
1/2 cup shredded daikon radish
2 tablespoons unseasoned rice wine vinegar
2 tablespoons fish sauce
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup mayonnaise
3 tablespoons sriracha sauce
1 pound roast pork, turkey or ham, thinly sliced
8 tablespoons liverwurst (delicious and authentic but optional)
4 six inch baguette split in half or 4 hoagie rolls
1 fresh jalapeno, thinly sliced
Cilantro leaves

All you do:
1. In a bowl, toss together the carrots, daikon, vinegar, fish sauce, sugar and salt and let stand at room temperature for at least 30 minutes.
2. Whisk together the mayonnaise and sriracha.
3. Divide the liverwurst and spread on the bottom of the sandwich (optional).
4. Divide the pork, turkey or ham between the four sandwiches.
5. Top with the pickled vegetables.
6. Add a few slices of jalapenos and a few sprigs of cilantro.
7. Spread the top slice of the sandwich with the mayo and place on the sandwich.
8. Enjoy!

As always, Praise the Lard!

-Chef Alex

Jerk Marinade

Hello my Hy-Vee friends!

I hope you have your grills ready because this weather is beautiful and I'm thinking jerk! And no, I didn't just call you a jerk! I'm talking about the style of cooking native to Jamaica in which meat is wet marinated with a hot spice mixture. Unfortunately, the marinade has 15 ingredients and let's face it, who has time for that?

The good news is that Tones has a jerk seasoning that with a little tweaking makes a tasty, quick marinade. You can jerk pork, lamb, goat or beef but the classic is chicken. Skip the breast and use the recipe below to marinate legs and boneless skinless chicken thighs. Serve with coconut rice and ice cold ginger beer and you have an authentic, delicious Jamaican meal.

Jerk Marinade

All you need:
2 tablespoons Tones jerk seasoning (1 ounce container)
Juice of one lime
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 habanero chile, finely chopped

All you do:
1. Place all ingredients in a bowl and whisk to combine.
2. Marinate chicken for 2 or up to 8 hours and grill to perfection.
3. Enjoy!

As always, Praise the Lard!

-Chef Alex

BBQ Pork Sandwich with Chipotle Slaw

Hello my Hy-Vee friends and Happy Memorial Day!

Memorial Day is the unofficial start of summer and boy am I ready it for it. To me summer means long walks with my puppy, Clementine, lazy days at the pool and BBQ! And please, when I say BBQ I mean BBQ. Grilling on charcoal is wonderful, don’t get me wrong, but that is not BBQ.

Barbecuing, remember, is done slowly, over low and indirect heat. IF you are lucky enough to have a smoker one of easiest and tastiest things to make is pulled pork. Simply rub a pork butt (which actually comes from the shoulder of the pig) with a good BBQ seasoning such as JB’s Fat Boy. Place pork in a smoker at 225 degrees, add some hickory wood and cook for 8 to 10 hours or until the pork literally falls apart. Pull it apart, add a tasty BBQ sauce and you are set. Don’t have a smoker? Lucky for you, your West Lakes Hy-Vee always has BBQ pork available in our hot case!

Sure, pulled pork is delicious on its own but I like to make a fun sandwich out of it. I stuff some French bread with the pork, top it with some pepper jack cheese, thick cut bacon, a fist full of fries and topped with an easy chipotle slaw (see recipe below).

Chipotle Slaw

All you need:

1/2 cup sour cream

1/2 cup mayo

1 to 2 teaspoons chipotle peppers (canned in adobo sauce), chopped finely

Juice of 1/2 a lime

1 teaspoon sugar

1 clove garlic, minced

1 bag coleslaw mix

Salt and pepper to taste

All you do:

1. Mix all together to combine.

2. Adjust flavor with salt and pepper.

3. Place on top of sandwich and enjoy!

Stay safe, have a wonderful holiday, eat some que and as always, Praise the Lard!

-Chef Alex

Blackberry Pinot Noir Sauce

Hello my Hy-Vee friends!

I’ve got berries on my mind. Our produce department is a having a huge sale on all sorts of berries this week and every time I walk past the display, the wheels in my mind start turning. Sure, there are the typical ways you could use berries like putting them into cereal, adding them to smoothies and mixing them into yogurt…yawn!

One of my favorite ways to use blackberries, for example, is on pork. Blackberries and pinot noir are such a fantastic match that turning them into a sauce is simple and delicious. Follow the recipe below, pour over a grilled pork chop and you may never want to use blackberries for anything else again.

Blackberry Pinot Noir Sauce

All you need:

1 tablespoon extra-virgin olive oil

1 shallot, thinly sliced

12 ounce container blackberries

3/4 cup pinot noir

2 tablespoons balsamic vinegar

2 tablespoons honey

Salt and black pepper

All you do:

1. In a small saucepan, heat olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes.

2. Add the blackberries, wine, vinegar and honey; season with salt and black pepper. Bring to a boil, then lower the heat and simmer until the liquid is reduced by half, about 20 minutes.

3. Strain the sauce through a fine-mesh sieve pressing down on the fruit. Discard the solids, then return the sauce to the saucepan and season with salt and black pepper. Stir in the remaining berries and warm slightly over low heat. 

4. Serve over a grilled pork chop and enjoy!

Enjoy your berries and as always, Praise the Lard!

-Chef Alex

Tarte au Pomme

Hello my Hy-Vee friends!

I want to wish a sincere Happy Mother's day to all the moms out there. Today, I dedicate this blog to my mom, Marie Francoise. With my mom being 100% French, you could say I grew up in an interesting household. We never ate what “normal” kids ate. Things like mac and cheese, pudding and meat loaf were nonexistent. Since my mom was the cook, we had French food all the time. Period. At the time I was jealous of my friends who would eat things like frozen pizzas and pop tarts but now I realize how lucky I was. One of my mom's favorite things she used to make was a simple but elegant apple tart. So, in honor of Mother's Day I want to share her recipe with you!

Tarte au Pomme

All you need:

1 whole sheet puffed pastry, thawed and cut in half

4 whole granny smith apples, cored, halved and sliced thin

Sugar

1 cup apricot preserves

All you do:

1. Preheat oven to 400 degrees.

2. Place puffed pastry rectangles onto a baking pan that has been lined with parchment paper. Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.  

3. Sprinkle with sugar evenly over the apples. 

4. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
5. Meanwhile melt the apricot preserves. When preserves are melted, brush evenly over entire tart.

6. Enjoy!

Happy Mother's Day and as always, Praise the Lard!

-Chef Alex

Chilaquiles

Hola my Hy-Vee friends!

It’s Cinco de Mayo and while it is important to reflect on Mexico’s independence from the French… ah who am I kidding, these days Cinco de Mayo is an excuse to eat delicious Mexican food and drink tasty beverages. What's so wrong about that?!

Sure, you could go your local Mexican restaurant but more often than not I find it a disappointment. Some mystery meat rolled into a tortilla, covered with an ungodly amount of cheese? I’ll pass. For me chilaquiles will always do the trick and it is very easy to make. All you do is simmer tortilla chips in salsa, garnish with a small amount of cheese and cilantro and you are done.

Chilaquiles

All you need: 

3 cups salsa

8 ounces (8 to 12 loosely packed cups, depending on thickness) thick corn tortilla chips

8 ounces cotija cheese, crumbled

1/2 cup sour cream

1 small red onion, finely diced

1/4 cup chopped fresh cilantro leaves

Shredded chicken, chorizo or ground beef (optional)

All you do:

1. In a large stockpot over medium-high heat, stir the salsa  until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. 

2. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliaquiles are finished. 

3. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. 

4. While still piping hot, top with the cotija, a dollop of sour cream, and a sprinkling of red onion and cilantro. Add meat if desired.

5. Enjoy!

Eat something tasty, enjoy the holiday and as always, Praise the lard!

-Chef Alex

Crème d’ Asperges

Hello my Hy-Vee friends!

Although it may not feel like it, spring is here. While spring means a lot of different things, to me, of course, it means food. When I think about iconic spring foods, the first thing that always comes to mind is asparagus. It's delicious (especially this time of year) and so easy to prepare. You can toss it in oil and throw it on the grill, chop it into chunks and pan fry it with garlic, lemon and butter or one of my favorites, Crème d’ Asperges or Cream of Asparagus Soup (though it sounds better in French). 

Crème d’ Asperges

All you need:

2 pounds asparagus, woody ends cut off

1 large onion, chopped

3 tablespoons unsalted butter

5 cups chicken broth or vegetable broth

1 cup heavy cream

Salt and pepper

All you do:

1. Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

2. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.

3. Add 5 cups broth or stock and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

4. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

5. Purée soup in batches in a blender until smooth and return to pan. Stir in cream and season with salt and pepper. 

6. Bring soup to a boil and whisk in remaining tablespoon of butter.

7. Garnish with asparagus tips.

8. Enjoy!

Celebrate spring, eat some asparagus and as always, Praise the Lard!

-Chef Alex

Chicago-Style Italian Beef

Hello my Hy-Vee friends!

For those of you who don’t know, I grew up in Chicago and when I say Chicago, I mean I could hear the Cubs play from my window. Anyways, today I woke up home sick and the only thing that could cure my blues was some iconic Chicago food. Hot dogs, deep dish pizza or grilled Polish sausages would have all been good options, but what I wanted was Italian Beef. What’s Italian beef? It’s a delicious concoction of thinly beef slowly simmered in a rich beef stock that is stuffed into a hoagie. I like mine as a combo hot and wet. A combo is when you add a beautifully charred Italian sausage, hot means that it is loaded with hot giardiniere and wet means the whole thing is dunked into that beautiful broth that the beef was swimming in.

Luckily, while I can’t be in Chicago, I can replicate this dish fairly easily at home.

Easy Chicago-Style Italian Beef

All you need:

2 cans beef stock

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon granulated garlic

1 pound DiLusso rare roast beef (from our Delicatessen)

4 hoagie rolls

Hot or mild giardiniere

This Chicago-Style Italian Sandwich Mix Hot Giardiniere from Mezzetta is my favorite!

All you do:

1. In a large pot, place the beef stock with the oregano, basil and garlic. Bring to a boil and turn down to a simmer.

2. Add the beef and simmer for about 10 minutes. 

3. Remove meat from the stock and divide among the four rolls. If you like it wet and hot, dip into the broth and add the hot giardiniere.

4. Enjoy!

As always, Praise the Lard!

-Chef Alex

Deviled Eggs

Hello and Happy Easter my Hy-Vee friends!

Easter is for family, faith and of course, food! Personally, I'm partial to a beautiful roast leg of lamb with spring vegetables and scalloped potatoes loaded with ham and way too much cheese. Deviled eggs, on the other hand, are probably my favorite. While deviled eggs are tasty all year long, there is something about having them at Easter that makes them even more delicious and the beauty about these eggs is how versatile they can be. Sure, you can have traditional ones but think outside the box my friends!

Chipotle, gorgonzola, tuna, roasted chicken and curry are just few of the things you can put into deviled eggs. Below are a couple of my favorite recipes.

Pimento Cheese Deviled Eggs

All you need:
12 hard-cooked large eggs, peeled and cut lengthwise in half
1/3 cup mayonnaise
2 tsp Tabasco sauce
1/2 cup shredded extra-sharp Cheddar cheese
1 jar (4 ounces) pimientos, drained well and finely chopped (save a few for garnish)
1 green onion, finely chopped
Paprika, cheddar and pimentos for garnish

All you do:
1. In a medium bowl, mash egg yolks, mayonnaise and hot sauce until almost smooth.
2. Fold in Cheddar, pimientos and green onion.
3. Spoon into egg whites.
4. Garnish with paprika, cheddar and pimentos.
5. Enjoy!

BBQ Bacon Deviled Eggs

All you need:
12 hard-cooked large eggs, peeled and cut lengthwise in half
3 tbsp mayonnaise
2 tbsp barbecue sauce
1 tbsp yellow mustard
3 slices cooked bacon, finely chopped (save a little for garnish)
Fresh ground black pepper
Smoked paprika and bacon for garnish

All you do:
1. In a medium bowl, mash the egg yolks, mayonnaise, barbecue sauce, mustard, bacon and pepper, to taste; whisk until smooth.
2. Use a spoon to scoop the yolk mixture into the whites.
3. Garnish the tops with a dash of paprika and some of the bacon.
4. Enjoy!

Have a wonderful Easter, eat lots of deviled eggs and as always, Praise the Lard!

-Chef Alex

Chile Colorado

Hello my Hy-Vee friends!

It is getting hot, hot, hot in our produce department. We now have Guajillo, New Mexico, Pasilla, Hatch, ancho, chipotle and chile de arbol dried chiles. In addition, we also have pickled habaneros, a product I have been wanting for quite a while.

So what do you do with these chiles you ask? Anywhere you would use pickled jalapenos simply replace them with pickled habaneros! And they really are a delicious addition to any homemade tartar sauce.

As far as the dried chiles, the possibilities are endless. At its most basic you can use them to make homemade chili powder (guaranteed to be better than the stuff in a jar). Feeling ambitious? Make a mole which uses 4 kinds of dried chiles along with about 30 other ingredients. Told ya it was ambitious.

Or make one of my favorites which is Chile Colorado. This beautiful but simple dish consists of hunks of pork simmered in a sexy sauce made of New Mexico and pasilla chiles along with garlic and onion. 

Chile Colorado

Serves 6 to 8.

All you need:

3 to 4 pounds pork butt

8 dried New Mexico chiles

4 dried pasilla chiles

1 onion, roughly chopped

6 cloves of garlic, roughly chopped

1 teaspoon oregano

1 teaspoon cumin

1 tablespoon apple cider vinegar

2 cups Beef stock 

1 pound cubed potatoes (optional)

All you do:

1. Cut pork butt into small cubes, season with salt and pepper and set aside.

2. Take the chiles and remove the stems, veins and seeds. Heat a frying pan over medium heat. When hot as the chiles and cook until the start to change color. Put the toasted chiles in a bowl and cover with boiling water. Cover the bowl and set aside for ½ hour.

3. Once the chiles are done soaking, strain them and reserve the liquid. Place the chiles in food processor or blender along with the onion and garlic. Add about a cup of the soaking liquid and puree until smooth. Set the chile sauce aside.

4. Meanwhile a pot over medium high heat, When the pot in hot add the oil and when the oil heats up add half the meat. When meat browns, remove from pan and add the remaining meat and brown..

5. Add all the meat back to pot, along with the chile sauce, oregano, cumin, apple cider vinegar and the beef stock. Bring to a boil, reduce heat to a low and cook for about an hour and a half or until the meat is tender and the sauce is thick. Adjust with salt and pepper. If using potatoes add and simmer additional half hour.

6. Enjoy!

Stay spicy and Praise the Lard!

-Chef Alex

Spuebens

Hello my Hy-Vee friends!

Happy Spring and happy April Fool’s Day. As much as I like to have fun in the kitchen, I do take food seriously. I work hard every day to share my passion for what we eat so when there is one food that is consistency deemed the “clown prince” of food, I will quickly jump in to defend it.

What food is that you may ask?  It is spam and it is delicious. Its been a joke since the infamous Monty Python’s flying circus spam skit in the 1970's but spam was not always a joke. In World War 2 spam played a crucial role overseas. Since it was cheap, easily transportable, had a long shelf life and is nutritious, it fed our troops in their time of need.

And it is tasty of course. Whether it is diced up and mixed into pineapple fried rice, topped with sushi rice and wrapped in seaweed or made it into a delicious sandwich (see below), spam is certainly no joke.

Spuebens

All you need:

1 can of spam, sliced thin

2 tablespoons butter

4 slices marble rye bread

1/2 cup sauerkraut

4 slices Swiss cheese

1/4 cup thousand island dressing

All you do:

1. Preheat a large skillet or griddle on medium heat. Place 1 tablespoon butter in the skillet and add the spam.

2. Cook until spam is slightly brown and crispy. Set aside. 

3. Lightly butter one side of bread slices. 

4. Spread non-buttered sides with thousand island dressing.

5. On 2 bread slices, layer 1 slice Swiss cheese, 1/2 the spam, 1/4 cup sauerkraut and second slice of Swiss cheese.

6. Top with remaining bread slices, buttered sides out. 

7. Grill sandwiches until both sides are golden brown, about 5 minutes per side.

8. Serve hot and enjoy!

Praise the Lard,

-Chef Alex

Tuna Poke

Aloha my Hy-Vee friends!

With this damp, gray weather outside, my thoughts wander to Hawaii. Sure, the weather is always great and the islands are truly beautiful, but I'm thinking about Hawaii's amazing seafood, specifically Tuna Poke (rhymes with okay). 

At its most basic, you simply small dice the freshest tuna you can get your hands on, toss it with some soy sauce, dark sesame oil and thinly sliced sweet onion and you are good to go. But that is only the beginning—you can mix in and top it with whatever your heart desires. I love to mix in edamame, cucumber and jalapenos and put that over white rice topped with sriracha mayo, sweet teriyaki sauce, tempura crunchies and toasted sesame seeds. So ono (that means delicious in Hawaiian for all you main landers)! 

Tuna Poke

All you need:
12 ounces raw sashimi-grade tuna, cut into 1/2-inch cubes
1/2 a sweet onion, such as Vidalia, thinly sliced
1 scallion, thinly sliced
1 teaspoon white or black sesame seeds
1 tablespoon soy sauce
2 teaspoons toasted sesame oil

All you do:
1. Place all the ingredients in a bowl.
2. Toss to combine.
3. Enjoy!

Eat some Poke and as always, Praise the Lard!

-Chef Alex

Colcannon

Happy St. Patrick's Day!

Okay, I have to get this off my chest. Corned Beef is not Irish. Even worse is people who think Reubens are Irish. That sandwich was actually invented by a Jewish gentleman in Omaha, Nebraska. There are cows in Ireland but a majority of them produce milk so they have plenty of butter. And lots of potatoes. And lots of cabbage. Put those three things together with some onions and bacon and you have Colcannon, the tastiest mashed potato dish you have ever tried.

Colcannon

All you need:

3 slices bacon

2 pounds small red potatoes, chopped into 1" pieces

1/2 small head of cabbage, about 4 cups chopped small

1 small yellow onion, about 3/4 chopped small

1/3 cup milk

Salt, to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons butter, melted

All you do:

1. Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. 

2. Simmer until the potatoes are fork tender, about 15-18 minutes.

3. While the potatoes are boiling, cook the bacon in a skillet over medium high heat. 

4. When the bacon has browned and is slightly crisp, remove to a paper towel lined plate. Reserve about a tablespoon of the bacon grease and drain the rest. Leave the rest of the drippings in the skillet. 

5. Add the onions to the hot skillet with the bacon grease and saute over medium high heat for 1-2 minutes, until they are lightly browned. 

6. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. 

7. Season generously with salt and pepper as it cooks.

8. Drain and place the potatoes back in the hot pot. Place the pot back over the still-warm burner (or if your stove is gas, set the heat to the lowest setting). 

9. Mash the potatoes over very low heat and add the milk, 1/2 - 1 teaspoon salt and pepper. 

10. Fold in the cooked and crumbled bacon, cabbage, and onions. 

11. Transfer to a serving bowl, form a small well in the center and fill with the butter.  

12. Enjoy!

If you want to truly embrace St. Patrick's Day, forget the green beer, put down your Rueben and make something authentic.

Erin Go Bragh and Praise the Lard!

-Chef Alex