Responsible Choice Scalloped Corn Chowder

by Jessica Dolson | Recipes | Leave a comment

Serves 4

All you need:Scalloped Corn Chowder

  • 1/2 cup thinly sliced green onions, white part only, reserve tops for garnish
  • 6 tbsp Hy-Vee unsalted butter, divided
  • 3 cups fresh or frozen corn
  • Salt and black pepper, to taste
  • 2 cups heavy cream
  • 3/4 cup diced roasted red peppers, divided
  • 1 tbsp Hy-Vee extra-virgin olive oil
  • 2 tsp Old Bay seasoning
  • 16 Responsible Choice sea scallops

All you do:

  1. In a skillet, sauté green onions in 2 tablespoons butter until softened but not browned, about 2 minutes.
  2. Add corn to the skillet and sauté for about 3 minutes or until hot. Season with salt and black pepper.
  3. Transfer to a food processor and process with heavy cream and 3 tablespoons butter. Add 1/2 cup roasted red peppers and process until smooth. Season with salt and black pepper. Pour into a saucepan and heat through.
  4. In the same skillet, melt the remaining tablespoon butter with olive oil.
  5. Pat the scallops dry with a paper towel and season both sides with Old Bay seasoning.
  6. Over medium-high heat, sear the scallops for about 2 minutes per side. Ladle chowder into 4 shallow bowls and arrange 4 scallops on top of each bowl. Garnish with reserved green onion tops and remaining 1/4 cup roasted red peppers.

Grilled Responsible Choice Yellowfin Tuna with Mango Salsa

by Stacey Wertzberger | Recipes | Leave a comment

Grilled Responsible Choice Yellowfin Tuna with Mango Salsa

Serves 4

All you need:

  • 1 ripe mango, peeled, pitted and diced
  • 1/4 cup diced red onion
  • 1/4 cup diced red pepper
  • 1 jalapeño, seeded and minced
  • 2 tbsp minced fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tbsp agave nectar
  • Kosher salt and pepper, to taste
  • 4 (5 oz each) Responsible Choice Yellowfin tuna fillets
  • 1 tsp blackening spice
  • Fresh side salads or grilled asparagus, for serving

All you do:

  1. In a medium-sized bowl, combine mango, red onion, red pepper, jalapeño, cilantro, lime juice and agave nectar. Season to taste with salt and pepper. Refrigerate for one hour to bring out the flavors.
  2. Preheat grill. Season tuna with blackening spice and grill over high heat for 90 seconds to 2 minutes per side for rare to medium-rare. Set aside.
  3. Top each tuna steak with a generous portion of mango salsa. Serve with a side of fresh salad or grilled asparagus for a complete meal.

Hy-Vee Offering Responsible Choice Yellowfin Tuna – Perfect for Sushi

by John Rohrs | Our Seafood | Leave a comment

Hy-Vee stores are offering a new Responsible Choice Sushi-Ready Yellowfin Tuna for our customers. The tuna is caught in North Sulawesi, Indonesia. Indonesia is one of the most important producers of tuna and large pelagic fish in the world. Indonesia’s territorial waters adjoin both the Indian Ocean and the Western Central Pacific Ocean, two of the world’s most important fishing grounds for tuna.

Fishermen use small vessels and artisanal handlines – one hook, one line and one fish at a time. This fishing method does not impact other species or the marine environment.

Promptly after being caught, the tuna is quickly frozen to -76 degrees Fahrenheit to protect perfect natural color, flavor and texture. It also suspends all bacterial action. The specific process used for this tuna is the key to keeping the sashimi quality. The tuna is never treated with preservatives.

This is truly the best quality tuna available with a full chain of custody traceability. Visit your local Hy-Vee and ask one of our seafood specialists about Responsible Choice Sushi-Ready Yellowfin Tuna today.

Responsible Choice King Crab Dip

by Andrew Kintigh | Recipes | Leave a comment

Tailgatin’ Responsible Choice King Crab Dip

All you need:Tailgatin Responsible Choice King Crab Dip

  • 1 (8 oz) package cream cheese, softened
  • 1 cup shredded Parmesan cheese
  • 2 tbsp butter, softened
  • 2 tbsp spicy Bloody Mary mix
  • 2 green onions, finely chopped
  • 1/4 cup finely diced red pepper
  • 2 garlic cloves, minced
  • 2 tsp minced fresh parsley
  • 1 tsp fresh lemon zest
  • 1/2 tsp fresh cracked black pepper
  • 1/8 tsp celery salt
  • 12 oz Responsible Choice King Crab meat
  • 3/4 cup panko bread crumbs
  • 1 tbsp olive oil

All you do:

  1. In a large bowl, combine cream cheese, Parmesan cheese, butter, Bloody Mary mix, green onions, red pepper, garlic, parsley, lemon zest, black pepper and celery salt.
  2. Fold in Responsible Choice King Crab meat without overmixing. Place in a tin foil pan if grilling or glass pie plate if baking.
  3. In a small bowl, toss bread crumbs with olive oil and sprinkle on top of dip.
  4. Grill or bake uncovered at 350 degrees for 20 minutes or until top is browned and bubbly.
  5. Serve with baguette bread or fresh vegetables.

Farm-Raised But Responsible Choice

by Kenan Judge | Our Seafood | Leave a comment

The reputation of farm-raised fish and seafood is improving to the point that you may be eating more farm-raised seafood than you know. Unless it’s specifically labeled as wild caught, the seafood you’re ordering or purchasing is likely farm-raised. Today, half of the seafood eaten in the United States is farmed. The practice is growing quickly; just as cattle and chickens are raised for food, now seafood is being raised to meet the growing global demand.

The most sustainable type of aquaculture is done in land-based, closed-containment systems that recirculate and clean the water. Technology is improving to make these systems more affordable.

The problem with farm-raised fish in the past was that the fish were confined too tightly. These large pens of farmed fish also can cause disease and create waste and uneaten feed that go to the sea floor, causing negative impacts on crustaceans and other sea life.

But those practices are mostly in the past. Hy-Vee’s commitment to responsibly choose its seafood by the end of 2015 means our customers won’t have to worry about those harmful practices.

Modern aquaculture practices bear no resemblance to those past practices. When it’s done right and responsibly, aquaculture can be environmentally friendly and can be a crucial way to supplement wild-caught fish supplies.

Mt. Cook Cedar Plank Salmon with Crab Beurre Blanc

by Jessica Dolson | Recipes | Leave a comment

Serves 4.
All you need:

  • 4 (5 oz each) portions Responsible Choice Mt. Cook salmon, skin removed
  • Salt and black pepper, to taste
  • Cayenne pepper, as needed
  • 2 cedar planks, soaked in water for at least an hour
  • 8 oz white wine *
  • 2 tbsp fresh lemon juice
  • 2 tbsp minced shallots
  • 2 tbsp heavy cream
  • 12 tbsp cold unsalted butter, cubed
  • 1 cup (about ½ pound) King Crab meat, broken up slightly
  • 1 to 2 tbsp fresh basil chiffonade
  • Fresh seasonal vegetables and rice, for serving

All you do:

  1. Preheat grill to 350 degrees.
  2. Season salmon with salt, black pepper and a pinch of cayenne.
  3. Place planks on grill to slightly char them and start to smoke, about 2 minutes.
  4. Place two pieces of salmon on each plank. Grill until fish flakes easily with a fork, but still is moist, 6 to 8 minutes.
  5. To make the sauce, combine wine, lemon juice and shallots in a non-reactive saucepan. Cook over high heat until mixture is reduced by 3/4 its volume.
  6. Stir in cream. Bring to a bubble and reduce heat to low.
  7. Add butter, one cube at a time, whisking first on the heat, then off the heat. Continue whisking butter into the sauce until fully emulsified and has reached a rich sauce consistency.
  8. Add crab meat and season with salt and cayenne pepper, to taste. Add fresh basil and stir to combine. Serve over salmon. Serve with fresh seasonal vegetables and rice, if desired.

* In this recipe, I used Butter Chardonnay from JAM Cellars, Acampo, California. This wine is buttery, hence the name, and compliments the salmon nicely. Enjoy a slightly chilled glass with this meal. When you reduce wine, it is especially important to use a quality wine because you are concentrating those flavors. If it’s not good enough to drink, then it’s certainly not good enough to cook with.

Seafood Eco-Certifications

by Kathleen Mullen-Ley | Our Seafood | Leave a comment

Hy-Vee’s goal is to provide seafood that is not only safe for our customers but also is harvested or raised in a manner that provides for its long-term sustainability while minimizing damage to the environment. Seafood buyers and suppliers prefer to source seafood from third-party-certified facilities for a variety of environmentally and socially responsible policy reasons. The three eco-certification programs detailed below are the most commonly accepted under Hy-Vee’s Seafood Procurement Policy. These certifications have been benchmarked to the Seafood Watch standard that makes up the foundation of the policy and have been found to be equivalent to a Yellow ‘Good Alternative’ at a minimum.

These certifications are:

  1. Marine Stewardship Council (MSC)
    • For wild fisheries only
    • Eligible species are: all wild-caught species
  2. The MSC standards were developed through consultation with the fishing industry, scientists, conservation groups, experts and stakeholders. These standards detail the requirements for fisheries to be certified as sustainable and for businesses to trade in certified seafood. Fisheries and seafood businesses voluntarily seek certification against the relevant standards. These standards meet international best practice guidelines for certification and eco-labeling.

  3. Aquaculture Stewardship Council (ASC)
    • For farmed species only
    • Eligible species are: shrimp, pangasius (swai), bivalves
  4. The ASC’s primary role is to manage the global standards for responsible aquaculture, which were developed by the WWF Aquaculture Dialogues. ASC works with aquaculture producers, seafood processors, retail and food-service companies, scientists, conservation groups and consumers to recognize and reward responsible aquaculture through the ASC aquaculture certification program and seafood label. Their hope is to provide the best environmental and social choice when buying seafood and to contribute to transforming seafood markets towards sustainability.

  5. Best Aquaculture Practices (BAP) Administered by the Global Aquaculture Alliance
    • For farmed species only
    • Eligible species are: shrimp (2-star, 3-star or 4-star certified), pangasius (swai), mussels
  6. BAP standards encompass the entire aquaculture production chain, including farms, processing plants, hatcheries and feed mills. All standards address every key element of responsible aquaculture, including environmental responsibility, social responsibility, food safety, animal welfare and traceability. The seafood processing plant standards are benchmarked against the latest Global Food Safety Initiative food safety requirements. A market development team actively promotes the BAP program to retailers and food-service operators worldwide on behalf of BAP-certified facilities.

Responsible Choice Shrimp with Blue Moon Glaze

by Stacey Wertzberger | Recipes | Leave a comment

All you need:

  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 oz Blue Moon beer
  • 2 tbsp honey
  • 1 tsp sriracha
  • juice of ½ lemon 8 oz Responsible Choice raw shrimp, peeled and deveined
  • steamed rice or quinoa, for serving

All you do:

  1. Saute garlic in olive oil in a large skillet until fragrant, about 2 minutes.
  2. Add beer and simmer for about 2 minutes.
  3. Stir in honey, sriracha and lemon juice; simmer until thickened, 2 to 3 minutes.
  4. Add shrimp and cook for 1 to 2 minutes per side.
  5. Serve over rice or quinoa.

Tip: If the sauce hasn’t thickened enough after the shrimp has cooked, remove the shrimp to a separate bowl and reduce the liquid until thick enough to coat the back of a spoon.

Seafood Watch Upgrades Louisiana Wild Shrimp from Red “Avoid” to Yellow “Good Alternative”

by John Rohrs | Our Seafood | Leave a comment

Last month, the Monterey Bay Aquarium’s Seafood Watch program removed Louisiana shrimp caught with otter trawls from its “Avoid” list. The Seafood Watch program now lists Louisiana shrimp the same as it does nearly all other Gulf of Mexico shrimp caught using otter trawls – as a Yellow, “Good Alternative.”

Seafood Watch had recommended in 2013 that consumers avoid the wild shrimp caught by Louisiana fishers because of the state law banning the enforcement of turtle-excluder devices on all shrimp trawls. Often referred to as TEDs, the devices create an opening in shrimp nets to allow trapped turtles to escape before they drown. There are five species of sea turtles in the Gulf of Mexico and the Atlantic, and all are protected under the Endangered Species Act. They are loggerhead, green, Kemp’s Ridley, hawksbill and leatherback turtles.

Louisiana Gov. Bobby Jindal signed a bill on July 1 repealing a 1987 state law that prohibited Louisiana Department of Wildlife and Fisheries agents from enforcing federal turtle-excluder device regulations. The Louisiana House approved the bill last month 100-0. This change prompted the Monterey Bay Aquarium’s Seafood Watch program to upgrade Louisiana shrimp caught with otter trawls as a “Good Alternative.”

You’ll find Wild Gulf peeled and deveined Responsible Choice shrimp and other shrimp varieties in our weekly ads throughout the month of August. Just ask your friendly Hy-Vee Seafood team for more information.

Responsible Choice Gulf Shrimp, Watermelon & Feta Cheese Salad

by Andrew Kintigh | Recipes | Leave a comment

Serves 4.
Shrimp Watermelon Feta Salad
All you need:

  • juice of 1 lime
  • 2 tbsp Hy-Vee olive oil
  • 1 ½ tsp honey
  • 1 tsp minced jalapeno pepper
  • 1 pound Responsible Choice cooked peeled and deveined Gulf shrimp with tails on
  • ½ small red onion, very thinly sliced
  • 2 tbsp thinly sliced fresh mint
  • 4 cups cubed seedless watermelon
  • salt and pepper, to taste
  • 2 cups baby arugula
  • 2 cups spring mix
  • 1 avocado, peeled, seeded and chopped
  • 3 oz crumbled feta cheese

All you do:

  1. Whisk together lime juice, olive oil, honey and jalapeno pepper in a large bowl. Add shrimp, onion and mint; toss well. Add watermelon, tossing very gently; season to taste with salt and pepper.
  2. Mix greens together and divide among 4 serving plates; top with shrimp mixture and chopped avocado. Sprinkle with feta and serve immediately.
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