Thai Marinated Shrimp

Hello my Hy-Vee friends!

It’s the height of summer and in my mind that means grilling. One of the best items to throw on the grill (in my opinion) is shrimp but there are three common mistakes a lot of people make when grilling shrimp. Here's what they are and how to avoid them: 

1. First, it's important to use the correct size shrimp. If you use small shrimp, they are going to overcook and be tough. In my mind, the ideal size for grilling shrimp are 8 to 12 count. That simply means that there are 8 to 12 shrimp in a pound.

2. The second common mistake is using cooked shrimp instead of raw. Cooked shrimp are already cooked! You wouldn’t throw a cooked steak on a grill, would you? Stick with raw.

3. Finally, as delicious as shrimp can be, they have a tendency to be bland. That is why we are always covering them in garlic butter sauce or dunking them into cocktail sauce. The marinade below alleviates this problem. The big bold flavors of lime, hot sauce, garlic and ginger make these shrimp perfectly seasoned.

Thai Marinated Shrimp

Serves 2.

All you need:

Juice of I lime

1 heaping tablespoon of brown sugar

1 tablespoon fish sauce (available in the Asian section)

1 tablespoon Sriracha sauce

3 cloves of garlic, minced

¼ inch knob of ginger, minced

1 pound 8 to 12 count raw shrimp

All you do:

1. Pre-heat grill to medium high heat. In a small bowl, whisk together all the ingredients except the shrimp. Set aside about 3 tablespoons of the marinade and with the rest add the shrimp. Marinate for half an hour.

2. Grill shrimp about 3 minutes a side. 

3. Serve with rice and enjoy!

So grill some shrimp and as always, Praise the Lard!

-Chef Alex

Greek Souvlaki with Tzatziki Sauce

Hello my Hy-Vee friends!

Memorial Day has come and gone and that means it's summer time! So let's get out of the kitchen and let’s start grilling people! Of course a grill is perfect for steaks, chicken breast, hamburgers and hot dogs, but I would ask you to think outside the box. I’m thinking we head west for about 5,300 miles and get inspiration from Greece. The Greeks not only created modern philosophy, geometry, cartography, and the Olympics (to name a few), but more important to our discussion today they were the first to perfect grilling. Sure, prehistoric man figured out to put a hunk of meat on a stick and throw it into the fire, but it was the Greeks who understood how to marinate and season the meat.

Souvlaki is a perfect example of Greek grilling. Hunks of pork are marinated in fresh lemon juice, a splash of red wine and herbs, grilled to perfection and then served on pita bread with a schmear of yogurt sauce called tzatziki. If I do say so myself, you have a perfect dish for your next grill out.

Souvlaki with Tzatziki Sauce

All you need:

1 1/2 pounds of pork loin, cut into 1 inch cubes

Salt and freshly ground black pepper

1/4 cup olive oil

1/4 cup red wine

Juice from 1 lemon

1 tablespoon dried mint

1 tablespoon dried oregano

4 cloves of garlic, smashed and minced finely

For the Tzaziki

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 do:

1. In a large bowl, add the meat and season with salt and pepper. Whisk together the remaining ingredients and pour over meat. Toss to combine and marinate for 4-8 hours.

2. Drain the pork and thread onto skewers. Grill the kebabs until nicely browned and cooked through internal temperature (145 degrees).

3. For the Tzaziki: Combine all ingredients in a large bowl and stir.

4. Serve with pita and tzatziki and enjoy!

So get to grilling some Greek food and as always, Praise the Lard!

-Chef Alex

Avocado and Crab Toast

Hello my Hy-Vee friends!

So, I am not a trendsetter. If it’s hot, it’s probably not on my radar. I am the guy that still enjoys Spam, fast food and Velveeta cheese. That probably explains why I had never tried avocado toast until a few days ago. It was at one of my favorite hang outs and it was listed on the menu as blue crab and avocado toast. Since crab and avocado is always an amazing combination, I decided to go for it and what a revelation it was! The crunchy bread was a perfect foil to the creamy avocado and the sweet crab.

That night I realized that avocado toast is truly a perfect blank canvas open to infinite possibilities. Roasted corn, ancho chili powder and lime would make a delicious Mexican style avocado toast. Lemon, Kalamata and feta will bring you to the Greek isles. Feel like breakfast? Top it with bacon and a fried egg.

For me, I craved to recreate the toast I enjoyed the other night. I simply took ripe avocados, smashed it with a splash of soy sauce and a squeeze of lime. I smeared that on toasted thick whole wheat bread and topped it with crab. “Fake” crab works okay here, but if you want to go all out that use Alaskan king crab legs. Finally, I drizzled on some eel sauce, sriracha mayo, a few thinly sliced radishes and sprinkle of sesame seeds. And voila! Delicious.

Enjoy this millennial favorite and as always, Praise the Lard!

-Chef Alex

Easter Mac and Cheese

Hello my Hy-Vee friends!

Easter is quickly approaching and that means friends, family and food! And yes, that also means your aunt will make that mystery jello thing with the peep chicks floating around and your second cousin will bring the cake with florescent colors that cannot be found in nature.

BUT you don’t have to lower yourself to mediocrity. Yes, there will be a protein and some kind of potato, but I propose making a macaroni and cheese. Not the powdered stuff out of a box. Oh no, guys. I'm talking about a melty five cheese bomb studded with ham. 

Cheddar cheese gives this macaroni some body, the fontina brings that gooeyness that we all crave, Gruyere offers up a nice nuttiness, and the Parmesan and Romano give the topping a beautiful golden brown crust. It’s a show stopper, easy to make and guaranteed to please!

Easter Ham Mac and Cheese

All you need:

1 pound pasta shells

1 quart half and half

3 tablespoons butter

3 tablespoons all-purpose flour

12 ounces shredded sharp cheddar cheese (3 cups)

4 ounces fontina cheese, grated (1 cup)

4 ounces Gruyere, grated (1 cup)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

1 tablespoon onion powder

1 tablespoon Dijon mustard

1 teaspoon paprika

½ pound small diced ham

1 cup panko bread crumbs

1/2 cup grated Parmesan cheese

½ cup Romano cheese

All you do:

1. Preheat the oven to 375 degrees.

2. Prepare a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

3. Meanwhile, heat the half and half in a small saucepan, but don't boil it. In a large pot, melt butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot half and half and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheddar, fontina, Gruyere, pepper, nutmeg, onion powder, mustard, and paprika. Add the cooked macaroni, ham and stir well. Place the mixture in 8 individual gratin dishes or one baking dish.

4. Combine the panko bread crumbs, with the Parmesan and Romano and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

So have a great Easter, and as always, Praise the Lard!

-Chef Alex

St. Patrick's Day Boxty

Hello my Hy-Vee friends!

St. Patrick’s Day is nearly upon us and so the season of green beer, bagels, cupcakes and milkshakes is here. And of course you have to have corned beef and cabbage right? Wrong. While it is delicious, it is not Irish. The few cows that were raised in Ireland were used for dairy. Beef would have been prohibitively expensive, and when the good people of Ireland could afford to purchase meat, it would have been pork or lamb.

So celebrate instead by making Boxty, a truly authentic Irish dish. Boxty is a traditional Irish potato pancake that contains a mixture of mashed and grated potatoes, resulting in a unique texture that’s part pancake, part hash brown. It is delicious and a great way to use up those mashed potatoes from last night’s dinner. While suitable on an Irish breakfast or dinner table, Boxty pairs well with so many cuisines. For example, try topping it with smoked salmon and sour cream.

Boxty (Irish Potato Pancakes)

All you need:

1 1/2 cups grated raw potato (about 1 pound)

1 cup all-purpose flour

1 cup leftover mashed potatoes

1 egg

1 tablespoon milk

1 teaspoon salt

1 teaspoon pepper

3 tablespoons butter

All you do:

1. Squeeze potatoes to release moisture. Place in a bowl with flour, mashed potato, egg and milk. Mix until combined. If the mixture is too wet, add additional flour.

2. Heat a large nonstick frying pan or griddle over medium heat. Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. 

3. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more.

4. Enjoy!

So have a great St. Patrick's Day and as always, Praise the Lard!

-Chef Alex

Tuna With Wasabi Dressing

Hello my Hy-Vee friends!

Mardi Gras and Valentine’s Day are over and Lent is upon us. Whether you believe or not, I think it is a good time to focus on fish. Why fish? Well it is delicious, nutritious, sustainably chosen and easy to prepare.  

After my trip to Japan, I have been focused on keeping fish simple. When you do keep things simple, that means you need to work with the best products. That means extra virgin olive oil, fresh squeezed lemon and lime juice, high quality soy sauce, sea salt and fresh ground pepper.

In the recipe below, I use tuna from our Sushi Department (just ask and they will sell it to you), keep it raw and make a simple dressing with bold Japanese flavors. Tasty and elegant, it is a perfect dish to kick off the season.

Tuna With Wasabi Dressing

Serves 4 as an appetizer.

All you need:

1 very ripe avocado

2 tablespoons rice vinegar

1 tablespoon wasabi paste

1 tablespoon good quality soy sauce

1 tablespoon ponzu (available in the Asian section)

14 ounces tuna cut into medium cubes

All you do:

1. Peel the avocado, remove the pit and place in a bowl. Use a fork to mash the avocado into a smooth paste. Add the remaining ingredients except the tuna and whisk to combine. 

2. Toss tuna in the dressing or if you are feeling fancy, place the dressing on the bottom of the plate, top with tuna, thinly sliced green onion and black and white sesame seeds.

So enjoy some fish and as always, Praise the Lard!

-Chef Alex

Pulled Pork Totchos

Hello my Hy-Vee friends!

It's time for the big game again and I hunger for something different. The holidays are time for tradition and I understand that, but when it comes to food for game day, tradition is thrown out the window and you can cook whatever crazy dish sounds good to you. Philly Cheese Steak Egg Rolls in honor of Philadelphia? Why not? Clam Chowder Pizza for New England? Oh yeah!

This year, I’m bringing my version of nachos to the party. I replace tortilla chips with deep fried tater tots, substitute pulled pork for the ground beef, and cover the whole thing in a decadent queso blanco sauce, shredded pepper jack cheese, a black bean and corn salsa and a drizzle of sour cream. It’s a mash up that’s delicious and perfect to share with friends and family this Sunday or any other time.

Pulled Pork Tatchos

All you need:

1 32 oz. package frozen tater tots 

1 pound pulled pork (see recipe below)

2 cups queso blanco (see recipe below)

1/2 cup shredded pepper jack cheese

1/2 cup black bean and corn salsa

1/2 cup sour cream

All you do:

1. Prepare tater tots according to package. 

2. While the tater tots are baking, warm your pork and queso.

3. Once tots are done cooking remove from oven and top with remaining ingredients.

BBQ Pulled Pork

All you need:

1 three pound pork shoulder (butt) or Sirloin pork roast

BBQ seasoning

1 bottle BBQ sauce

1 white onion, thinly sliced

All you do:

1. Season shoulder with BBQ rub. Place onion on the bottom and pork shoulder on top of the onion in a slow cooker and pour BBQ sauce over meat. Cover and cook on low for 4-6 hours, or until pork shreds easily with a fork.

Queso Blanco Dip

All you need:

2 pounds Velveeta queso blanco

4 ounce can diced green chiles, drained

2 tablespoons canned diced jalapenos

1 cup half and half or whole milk, add up to 1/2 cup additional half and half or whole milk if needed

1/8 teaspoon cumin

1/8 teaspoon freshly ground black pepper

All you do:

1. Cut a two-pound block of Velveeta queso blanco cheese into cubes.

2. Put the cheese cubes, can of diced green chiles, chopped jalapenos, half and half or milk, cumin and pepper into a saucepan.

3. Melt over medium heat, stirring often. Add additional half and half or milk to thin the dip if needed.

No matter who you want to be the big winner, remember that good food shared with family and friends will always win. As always, Praise the Lard!

-Chef Alex

Marieke Gouda

Hello my Hy-Vee friends!

These days I’ve been feeling cheesy. You could say I’ve been feeling kinda Gouda. Why you may ask? Well, over in our West Lakes Specialty Cheese Department, we are now carrying one of my favorite Goudas. Ever.

Made by Marieke Penterman, her Gouda rivals the Netherlands' best cheeses in depth of flavor, complexity and balance. I won’t bore you with the details on how it's made, but I will tell you it’s made in Wisconsin with an authentic recipe that Marieke brought from Holland.

Currently ours flavors are Young (aged 4 to 6 months), Smoked, Chipotle and the most intriguing one,  Summer Fields, which is flavored with rosemary, tomato, onion and thyme.

Such high quality cheese can be enjoyed on its own or maybe with a glass of wine. However, it's a great cheese to cook with as well. Yes, it makes a great grilled cheese (yawn!) and a fantastic mac and cheese (double yawn!) but think outside the box! The Smoked Gouda makes a fantastic soup, especially if you put a splash of beer in. The Chipotle Gouda is fantastic on nachos and great in enchiladas. Finally, the Summer Fields is fantastic on a roasted vegetable tart or mixed into a ham and cheese quiche.

So stop by our Specialty Cheese Department, taste some fantastic Gouda and please see me for more delicious recipes at anytime.

Stay cheesy my friends and as always, Praise the Lard!

-Chef Alex