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

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