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