Mix chili powder, brown sugar, salt and pepper; rub over steak. Let stand 15 minutes.
Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently.
In a small bowl, whisk salad dressing, horseradish and mustard.
Grill steak, covered, over medium heat. 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat.
Slice steak; serve with salad and remaining dressing.
This simple recipe for Curried Shrimp and Squash is a cinch to put together and as we approach fall it’s the perfect meal for a crisp evening. After all, no flavor says fall quite like squash.
If you want to simplify mealtime and eliminate those nagging trips to the grocery store, give Passanante’s Home Food Service a try! For more than 100 years we’ve been helping thousands of families improve the quality of foods they enjoy, save money and reduce time spent shopping for and preparing meals. If you’d like to learn more about what we do and try a free sample of some of our foods click here.
1 Large acorn squash
3 tsp. Canola oil, divided
3 Garlic cloves, minced
2 tbsp. Thai red curry paste
1 Can light coconut milk
1.5 tsp. Fish sauce
1 to 1.5 lb. Peeled raw shrimp
2 tbsp. Lime juice
1 tsp. Lime zest
Preheat oven to 400˚F
Blanch squash in microwave by cooking on high for 4 minutes and cut into half inch slices.
Remove seeds from slices and cut into bite sized pieces.
Toss with 2 teaspoons of canola oil on a baking sheet and bake until tender, 15-20 minutes.
Heat a large non-stick frying pan over medium-high heat.
Add remaining 1 teaspoon of canola oil, then minced garlic and Thai red curry paste. Cook approximately 1 minute.
Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp and cook until shrimp turns pink, approximately 1 minute.
Stir in squash, lime juice and lime zest. Serve over rice.
It’s grilling season and we’re hungry! So often we think of burgers and hotdogs when it comes time for a little cookout, but today we’re craving something that requires a fork and knife. This recipe for Grilled BBQ Pork Chops is a year round staple at Passanante’s Home Food Service and we’re sure you’ll love it too.
Heat oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes.
Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.
Grilled Chops Method:
Light the grill.
Season the pork chops with salt and pepper and brush with the cooled barbecue sauce.
Grill the pork chops, basting often for approximately 5-7 minutes.
Turn over and continue grilling and basting until the chops are done, 5-7 more minutes.