3 years ago

Appetizer contest: 3 on-a-stick apps

Our talented FoodE
recently faced off in an epic recipe showdown. Their challenge: to
create the tastiest, most unique appetizer on a stick using ingredients from
our stores.

All the recipes were
unique and tasty, but the final three were so good, we just had to share them
here! Tip: All three of these appetizers pair well with Fulton Lonely Blonde.


Peppa-Pub Skewers

By Paul Knirk, FoodE Expert at our 50th
Street Edina store
Makes 20 skewers


  • 2 Old Style Pub Beef
  • 10 Peppadew peppers, from
    olive bar
  • 8 ounces cheese curds
  • Zinger Pickle Chips
  • 1 package (4-inch)
    bamboo skewers
  • 20 marinated garlic
    cloves, from our olive bar
  • Lunds & Byerlys
    Smokehouse Cider Dressing


Heat grill to
medium-high. Grill Pub Patties until internal temperature reaches 160 F. Cool
in refrigerator.

Cut peppers in half.
Count out 20 cheese curds, Zinger Pickle Chips and skewers. Cut cooled Pub
Patties into 20 pieces.

Assemble skewers in
the following order: Pub Patty, cheese curd, Zinger Pickle Chip, garlic clove
and Peppadew half. Drizzle with dressing and serve.

Greek Shrimp Salad on a Stick

By Denise LeClaire, FoodE Expert at our Plymouth store
Makes 12 skewers


  • 12 (4 ½-inch) bamboo
  • 12 roasted tomato
    slices, from our
    olive bar
  • 12 roasted garlic
    cloves, from our olive bar
  • 12 Lunds &
    Byerlys Cooked Shrimp (from a 41-50 ct. bag), peeled & deveined
  • 6 slices seedless cucumber, ¼-inch rounds, cut in half
  • 12 Kalamata olives, pitted, from our olive bar
  • ¼ cup marinated feta cheese, crumbled, from our olive bar
  • ¼ cup Stonewall Kitchen Classic Greek Salad Dressing
  • Fresh lemon wedges


Fold one tomato slice
in half and skewer; next, add one piece of garlic, one shrimp, one cucumber
slice and a Kalamata olive. Repeat with the remaining ingredients. Place on a
platter. Top each skewer with a sprinkle of crumbled feta cheese, drizzle with
a little Greek salad dressing and a squeeze of fresh lemon juice. Serve.        

Jambalaya on a Stick

By Ken Grogg, FoodE Expert at our Glen
Lake Minnetonka store

Makes 8 skewers


  • 1 Lunds & Byerlys
    Andouille Sausage, sliced
  • 4 balsamic cippolini
    onions, cut in half
  • 4 Peppadew peppers,
    cut in half, from our
    olive bar
  • ¼ tsp Lunds &
    Byerlys Smoked Applewood Sea Salt
  • 8 Lunds & Byerlys
    Cooked Shrimp (from a 41-50 ct. bag), peeled & deveined
  • 8 (4 ½-inch) bamboo
  • 4 ounces Boar’s Head
    Three Pepper Colby-Jack Cheese, cubed
  • 4 ounces Boar’s Head
    Buffalo Chicken, cubed
  • 8 jalapeno-stuffed
    olives, from our olive bar      
  • 1-2 tablespoons Boar’s Head Cajun Gourmaise                        
  • ½ bunch green onions,


Brown sausage in 350 F
oven for 5-8 minutes, or in a sauté pan on stovetop. Let cool, then slice into
8 equal pieces. Cut onions and peppers in half. Sprinkle salt on shrimp.

Skewer in the
following order on 4 ½-inch bamboo skewer: cheese, chicken, onion, shrimp,
sausage, pepper and olive.

Drizzle Cajun
Gourmaise on serving platter. Place skewers on platter and sprinkle with
chopped green onion.