About Passanante's Home Food Service

Since 1916, Passanante's Home Food Service has provided families like yours with an incredible variety of healthy, safe and delicious foods. Today we're bringing our savory foods and decades of experience to your neighborhood with our Home Food Service. Our reorder base is over 95% because of our Quality, Convenience and Time Saved in shopping.

Passanante’s Top 5 Poultry Tips

Posted on September by Passanante's Home Food Service

National Chicken Month

Passanante’s Top 5 Poultry Tips

1) When Storing: Refrigerate poultry promptly after purchasing. Keep it in the coldest part of our refrigerator for up to 2 days. Freeze poultry for longer storage and never leave poultry at room temperature for longer than 2 hours.

2) When Freezing: You can freeze properly packaged uncooked poultry parts for up to six months and a whole bird for up to a year. Freeze cooked poultry dishes for four to six months, and never refreeze chicken that has been thawed.

3) When Thawing: The safest place to thaw poultry is the refrigerator. For faster thawing, place the wrapped package in a large bowl of cold water and allow it to stand at room temperature for 30 minutes. Change the water and repeat the process until thawed. Never leave frozen poultry on the counter to thaw.

4) When Frying: Canola oil provides a much milder taste when frying, and it contains healthier amounts of saturated and polyunsaturated fats. Do not cover the chicken once it has finished cooking because covering will cause the coating to lose its crispiness.

5) When Cooking: For many recipes you can substitute one cut of chicken for another. Just remember that bone-in chicken pieces require longer cooking times than boneless pieces.

At Passanante’s we are serious about delivering delicious foods to our customers, and the taste and quality of our meats are top priority. We don’t believe in grocery store lines, foods of unknown origin, or foods packed with bad-for-your-family chemicals – which is why we would LOVE to treat you to a free gourmet food sample.

Curious to know what people are saying about us? Head on over to our Facebook page and find out why so many families across Maryland, Delaware, Virginia, New Jersey, Pennsylvania, North Carolina and Colorado trust us with their food delivery needs!

Tailgate Food Safety Q&A

Posted on September by Passanante's Home Food Service

Tailgate season is an awesome opportunity to show off your impeccable grilling skills and spread the word about Passanante’s Home Food Service’s unbeatable meats and veggies. We know you always want to be the life of the party with delicious and healthy foods to serve your friends and family, which is why we think tailgate food preparation is so important.

A beginner’s mistake as simple as reusing a half cup of marinade to baste steaks can be the difference between a day you’ll always remember and a day you’d love to forget. The USDA is a fantastic resource for food safety tips, recall announcements, and even Podcasts and videos. We found this helpful Tailgate Food Safety Q&A and thought it would be a great thing to share with all of our foodie friends.

We hope you all have a great weekend cheering on your favorite teams and are certain that paying attention to food preparation details will help you get on your way to a great tailgate!

5 Tips for Grilling up the Perfect Burger

Posted on August by Passanante's Home Food Service

At Passanante’s Home Food Service we know that utilization of the best products available is central to every memorable meal, but any food connoisseur knows that even the best foods can be reduced to average if the preparation isn’t on point. Having said that, grilling the perfect burger is an art form. Anyone can simply grill a burger, but it requires a whole ‘nother set of skills to prepare one with just the right amount of pink in the middle, the perfect level of delicious juiciness, and the critically important ideal patty size to fit the bun. We’ve gathered up a handful of tips from the pros and are gifting them to the world in an effort to reduce the frequency of average and below-average burgers. Enjoy & Happy Eating!

Pack it loose & Make a dimple: Form the burger loose, and round out the edges. Finish it off with a thumb-sized dimple. This will prevent the burgers from turning into a ball.
Use High Quick Heat: Getting a good sear on the outside, will keep all those good juices in the inside.
Hold the Press! Resist the urge to flatten the burger with a spatula. Let it cook for 4-5 minutes then give it a flip.
Minimize the Flip: The burger pros’ we see at the competitions flip only once, usually when they see the juices flowing on the top. After that, cook it for another 2-3 minutes, and you should be good to go.
Let it Rest: Much like a good steak, take it off the grille and let it rest. This will make the juices saturate the meat, and prevent some over eager mouth burns.

Remember with Passanante’s we’re all about options!

Jumbo Steak Burger: This delicious 6 oz burger is our staple. Real cuts of NY Strip, Sirloin, RibEye, and Filet, make this a standard for any cookout.

100% Sirloin Burger: Want big flavor, while keeping the summertime figure? Try our 5oz Sirloin burger. Juicy, delicious, and lean.

Filet Brisket Burger: Our most decadent burger. The flavor of the Brisket perfectly matches the tender deliciousness of the Filet Mignon. Bon Appetite!

Cheddar Bacon Pub Burgers: Stuffed burgers… Need we say more?

Hold the beef! We have a nice variety of Bison, Turkey and Chicken Burgers

D.I.Y. Ask about our Bulk Ground Meats-Beef, Bison, Chicken, Turkey, Veal, Pork – all of which are naturally ground without any added fats or fillers. Browse through all of them in our online product menu located on the products page of http://www.homefoodservice.com!

Recipe: Chipotle Shrimp Tacos

Posted on August by Passanante's Home Food Service

Summer may be winding down, but we aren’t quite into cold-weather soup and stew season yet. Keep it hot with this great recipe for Chipotle Shrimp Tacos with zesty lime crema sauce. Not a huge fan of spicy foods? Consider only using 1 chipotle instead of 2 – a little bit goes a long way with those peppers!

New to Passanante’s Home Food Service? Check out the latest write-up about our products featuring some tasty recipes on Giggles Gobbles & Gulps!

Chipotle Shrimp Tacos With Lime Crema Sauce

Ingredients
1 lb. peeled, deveined shrimp with tails removed
salt and pepper
2 tbsp. olive oil
2 chipotles in adobo sauce, minced +1 tbsp. of the adobo sauce
2 tbsp. fresh lime juice
2 cloves of garlic, thinly sliced
1/4 red onion, chopped
1/4 cup loosely chopped cilantro
1 1/2 cups of purple cabbage, shredded
1/2 avocado, cubed
4 corn or flour tortillas
1 lime, cut into wedges
For the Greek Yogurt Crema
3/4 cup of Chobani Non-Fat Plain Greek Yogurt
2 tbsp. fresh lime juice
2 cloves of garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Method

Rinse shrimp then lay out on a paper towel to pat dry. Season one side with salt and pepper.
Place shrimp in a large ziplock bag. Add olive oil, minced chipotles, 1 tbsp. adobo sauce, 2 tbsp. fresh lime juice, 2 cloves of minced garlic, and chopped red onion. Seal bag and shake well so that all ingredients are well blended. Place in the fridge and allow to marinate for at least 30 minutes, or all day (preferable).
Combine all crema ingredients. Whisk together and set aside, or cover and refrigerate if you are making in advance.
Remove the shrimp from the fridge and let sit out for 10 minutes. Heat a large skillet over medium/medium high heat. Pour entire contents of the zip lock bag with shrimp and marinade into the skillet. Cook, stirring occasionally, until the shrimp is cooked through. Add in the chopped cilantro, and cook for 1 more minute. Remove from heat.
Assemble your tacos by layering a tortilla, shredded cabbage, shrimp, some cubed avocado, a drizzle of the crema and serve with a wedge of lime!

Recipe: Barbecued Lamb, Stuffed Mushrooms, Plantation Tomatoes

Posted on July by Passanante's Home Food Service

Tasting Parties Want to host one more blow out barbecue before the end of summer AND give your friends and family an opportunity to try our delicious foods? Contact us about hosting a tasting party and we’ll come out to your home and prepare all the food you need to ensure your end of summer soiree is a huge success!

We look forward to partnering with our customers at tasting parties to show them new ways to prepare the foods they already love, and give their friends and family an opportunity to see what we’re all about.

Call 800-772-7786 extension 208 or click here to email Steve Fahey for more info!

The Perfect Lamb Dinner

Feel free to whip up your favorite potato recipe as a side, and top off the meal with a rich and delicious dessert like Buttermilk Pie.

Barbecued Lamb

2 tablespoons barbecue sauce
1 teaspoon hickory smoked salt
1/2 teaspoon garlic powder
1/8 teaspoon celery salt
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1/4 cup soy sauce
1 cup corn oil
salt and pepper
6-pound leg of lamb

Blend ingredients and marinate lamb several hours. Smoke, covered, over low coals about 25 minutes per pound or until meat thermometer registers desired degree of doneness. Baste frequently. Let rest 20 minutes at room temperature before carving.

Stuffed Mushrooms

1 pound mushrooms
2 tablespoons minced onion
1 tablespoon butter
1/2 cup heavy cream
1 tablespoon sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon nutmeg

Remove mushroom stems and mince; saute stems with onions in butter until limp. Add cream, sherry and seasonings and cook slowly until thick, stirring constantly, 10-15 minutes. Fill mushroom caps with mixture and place on greased baking sheet. At this point mushrooms may be refrigerated or frozen. When ready to serve, broil until brown and bubbling.

Plantation Tomatoes (while they’re still in season!)

8 tomatoes, at their peak
2 fresh green hot peppers, minced, or 1/2 teaspoon cayenne
1 to 2 tablespoons minced green or red onions
salt and pepper to taste

Peel and cut tomatoes into wedges, removing every woody part. Toss with remaining ingredients. Chill several hours. The secret of this dish is to select perfectly ripened tomatoes and to use only the best sections.