Fan Favorites For Your Next Order

As the weather starts to warm up, it may be time to think about what items you’ll want to include on your next Passanante’s order. If you’ve ordered with us in the past, you know our menu is pretty extensive, which is why we thought it might be helpful to share some of our best-sellers for grilling season!

Have a question about an item on our menu? Don’t hesitate to reach out to us by clicking here, and we’d be happy to help you understand different options based on your dietary restrictions.
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Filet Mignon (Beef Tenderloin)
Item number: 111123

Ribeye Steak Boneless
Item number: 111100

T-Bone Steak
Item number: 111108

Filet Mignon & Brisket Burgers
Item number: 111149

Bison Burgers
Item number: 118141


Bone-In Center Cut Pork Chops (Thick)
Item number: 113308

Stuffed Pork Chops (Apple & Almond)
Item number: 126774

Pork Tenderloin
Item number: 113342

Rack of Lamb
Item number: 112208

Loin Veal Chops
Item number: 114403


Marinated Cutlets (Lemon Pepper)
Item number: 126928

Stuffed Chicken Breast with Broccoli and Cheddar
Item number: 126509

Turkey Breast Stuffed with Cranberry and Walnut
Item number: 126996


Jumbo Shrimp, peeled and deveined
Item number: 1116730

Mahi-Mahi
Item number: 116643

Premium Lump Crab Cakes
Item number: 125032


Reorders – Is your freezer starting to look a little lonely? Click here to schedule your next reorder appointment. Remember, grilling season is right around the corner!
Referrals – Know someone who might love Passanante’s as much as you and your family? Click here to submit a referral and get $50 for each referral who becomes a customer!

Cheers To Another Amazing Year!

Christmas 2017 nsl
Thank you all for another incredible year! 2017 has been a wild ride and we’re looking forward to what’s sure to be a truly great 2018.

With your help, we were able to make sizable donations to both the Houston Food Bank for Hurricane Harvey relief as well as the American Cancer Society to further breast cancer research. We cannot thank each of you enough for supporting our 100+ year old company and each of our exceptional employees. As you can imagine, a lot of work goes into running a multi-state food delivery service, and our employees are the ones who make it all possible.

We hope you have a joyous Christmas surrounded by your loved ones and we look forward to serving you for many years to come!

5 Tips For A Stress-Free Holiday Dinner

  1. Don’t let yourself get hangry (Hungry + Angry = Hangry).
    • Depending on whether or not your in-laws will be in town, you’ll likely be knocking back champagne most of the day (only kidding!), so it’s sensible to get something in your stomach to get you through.
  2. Timing is everything.
    • Cooking a big Christmas meal on time is no joke. Our recommendation? Make a “schedule.” Work backwards from your intended serving time and be realistic about how long peeling veggies etc will take.
  3. Make your appetizers in advance.
    • There’s enough to do on Christmas day just to get the meal on the table before bedtime, so don’t slow yourself down with time-sucking day-of appetizers. (Some ideas? Charcuterie, deviled eggs, veggies with dip)
  4. Less is more.
    • You don’t have to do it all, menu-wise or physically. Delegate to survive! Anyone who likes to chat, give them some peeling and they can talk to you at the same time. Give your creative friends the job of dressing the table and the person you like least the washing-up. Only joking. 🙂
  5. As always, clean while you cook.
    • Don’t let a messy kitchen keep you away from all the fun and festivities. Keep the counters tidy and load the dish washer as you go – you’ll thank yourself later.

Passanante Pro Tips: Cooking Oils

Cooking Oils

Picking The Right Cooking Oil For The Job

If you’ve taken a stroll down the oil aisle at the grocery store lately, you’ve probably noticed the overwhelming amount of options out there. From olive to peanut, the right oil can help enhance and carry flavors, while also helping to conduct heat for better cooking.

Not sure what type of oil to use in your cooking? This Passanante Pro Tip will take a look at the five most popular cooking oils to help you pick the best oil for your next dish!

Ready to expand your cooking horizons and add some variety to your weekly menus? Passanante’s Home Food Services can help! Click here to request a Free Gourmet Food Sample today!

OLIVE OIL
Smoke Point: 320-468 degrees F
Best Uses: cooking, salad dressings, sautéing, pan-frying, searing, stir-frying, grilling, broiling.
Flavor: varies but is fruity, pungent and at times bitter
Shelf Life: 2-3 years
Storage: room temperature
VEGETABLE OIL
Smoke Point: 350 degree F
Best Uses: cooking, lower-temperature deep-frying, salad dressings.
Flavor: mild, almost flavorless
Shelf Life: 1 year
Storage: room temperature
CANOLA OIL
Smoke Point: 400 degrees F
Best Uses: salads, cooking, some baking. interchangeable with veg. oil, can replace butter or shortening in some cakes.
Flavor: neutral
Shelf Life: 1 year
Storage: room temperature
PEANUT OIL
Smoke Point: 450 degrees F
Best Uses: excellent for deep-frying, cooking, salas dressings
Flavor: slightly nutty, subtle at high temps
Shelf Life: 3 years
Storage: room temperature
BUTTER
Smoke Point: 350 degrees F
Best Uses: baking, cooking
Flavor: creamy, sometimes salty (salted v. unsalted)
Shelf Life: 1-9 months
Storage: refrigerator or freezer

 

We hope you found this Passanante Pro Tip useful! Have an idea that you’d like to see featured in a Pro Tip email? Send us a message on Facebook Page or email AmandaJane@HomeFoodServices.com.

Passanante Pro Tips: Meat Temps

Meat & Poultry Temperature Guide

I think we can all agree that there’s nothing worse than sitting down to enjoy dinner after a long day only to cut into your meat and realize it isn’t done. Well, maybe there is one thing worse – taking a bite before realizing it’s not done!

While a seasoned chef can usually determine doneness by touch, it’s an uncertain method at best. The only 100% sure-fire way to guarantee you don’t dig into partially raw meat is to check the internal temperature with a meat thermometer.

Our pro tip? Don’t risk illness for the sake of your ego – save your creativity for seasoning and presentation and rely on a thermometer for doneness.

PoultryWhole Bird
165 degrees Fahrenheit
Thighs, Legs & Wings
165 degrees Fahrenheit
Boneless Breasts
165 degrees Fahrenheit
Ground Poultry
165 degrees Fahrenheit


Medium
160 degrees Fahrenheit
Well-Done
170 degrees Fahrenheit
Ground Pork
160 degrees Fahrenheit

Rare
110-115 degrees Fahrenheit
Medium-Rare
145 degrees Fahrenheit
Medium
160 degrees Fahrenheit
Medium-Well
145-150 degrees Fahrenheit
Well-Done
155-160 degrees Fahrenheit
Ground Lamb
170 degrees Fahrenheit

Rare
115 degrees Fahrenheit
Medium-Rare
145 degrees Fahrenheit
Medium
160 degrees Fahrenheit
Medium-Well
145-155 degrees Fahrenheit
Well-Done
170 degrees Fahrenheit
Ground Beef
160 degrees Fahrenheit

We hope you found this Passanante Pro Tip useful! Have an idea that you’d like to see featured in a Pro Tip email? Send us a message on Facebook Page or email AmandaJane@HomeFoodServices.com.

Passanante Pro Tips: Cutlery 101

How To Pick The Right Knife For The Job

Without question, the knife is the most important tool in the kitchen and choosing the right knife for the job is an important step toward simplifying your cooking.

Using the correct knife helps give your food the appropriate texture, allows you to accomplish tasks more efficiently and can even reduce the risk of kitchen accidents.

Investing in a good-quality set of knives is a must for aspiring chefs and newlyweds alike, so do yourself a favor and swap those IKEA knives for something a little more reliable. Oh, and don’t forget to keep those blades nice and sharp!

A large all-purpose knife with a blade between 8-14 inches. Use daily for chopping, slicing, dicing and mincing.
A medium-sized all-purpose knife with a blade between 6-8 inches. Great for everyday tasks like cutting sandwiches.
 A short knife with a blade between 2-4 inches. Best for peeling, trimming and slicing small fruits and veggies.
A large knife with long, thin blade. Best for cutting cooked meat, poultry or even fish into neat, even slices.
A very sharp, thin knife with a blade between 5-7 inches.Perfect for removing meat and poultry from the bone.
Steak knives may have serrated or straight-edged blades. Best for cutting through heartier meats.
Also known as a serrated knife. Easily cuts through soft, fresh bread without squishing or ripping.
Tiny serrations on the blade make this knife ideal for cutting tomatoes and citrus neatly without squashing.

We hope you found this Passanante Pro Tip useful! Have an idea that you’d like to see featured in a Pro Tip email? Send us a message on Facebook Page or email AmandaJane@HomeFoodServices.com.