Category Archives: Beef

November Update

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Happy Fall From Passanante's

As we change seasons it’s time to change up your menus. Put away those summer salads and cozy up to watch the leaves fall with these hearty and satisfying treats.

Double Good Stew

Double Good Stew RecipeNothing says Fall like a hearty stew dinner. Enjoy Double Good Stew with warm cornbread covered in honey and a glass of your favorite red.

ingredients:
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 cup celery, chopped
  • 1/4 lb. butter
  • 1 1/2lbs. frozen mixed veggies
  • 3/4 lb. frozen yellow corn
  • 2 cups cubes beef
  • 1 can tomato soup
  • 1 tsp. Worcestershire
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
method:
  1. Use 1/2 the butter to saute the cubed beef until well browned. Place in stew pot and add 1 pint of water. Start cooking over medium heat.
  2. Use remainder of butter to saute onion, green pepper and celery until tender and onions are clear. Add to meat and cook over low heat for 1 hour.
  3. Add remaining ingredients and cook another 30 minutes. Add only enough water to keep good boiling action.
Easy Peanut Brittle

Peanut Brittle RecipeIf you’ve got a microwave you can handle this next recipe for Easy Peanut Brittle. This is a great treat to have on-hand during the holiday season for the occasional rogue sweet tooth.

ingredients:
  • 1 cup sugar
  • 1/2 cup white corn syrup
  • 1 cup raw peanuts
  • 1/8 tsp. salt
  • 1 tsp. butter
  • 1 tsp. vanilla
  • 1 tsp. baking soda 
method:
  1. Mix together sugar, white corn syrup, peanuts and salt. Microwave on high 4 minutes.
  2. Remove, stir and microwave 4 minutes more then add 1 tsp. butter, 1 tsp. vanilla and microwave again for 1.5 minutes.
  3. Remove, stir in 1 tsp. baking soda and immediately pour on cookie sheet to cool.
Breast Cancer Awareness Month

Breast Cancer Ribbon
Wow. What an incredible month October was! Thanks to all of your support we gained more than 500 new Facebook and Instagram followers and delivered more than 1,100 PINK Free Food Samples!

We’re so grateful for everyone’s participation in making this year our largest donation to the American Cancer Society yet at a rock solid $6,125!

2016 Donation: $6,125
2015 Donation: $5,550
2014 Donation: $2,500
2013 Donation: $1,228

 

5 Tips for Grilling up the Perfect Burger

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The Perfect Burger

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!

  1. 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.
  2. Use High Quick Heat: Getting a good sear on the outside, will keep all those good juices in the inside.
  3. 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.
  4. 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.
  5. 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!

Recipes: Hot & Spicy Pepper Steak, Ranch Pork Chop Casserole

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To help combat the chill of winter we’re bringing you a couple new recipes that will fill your home with warm, delicious aromas, and heat you up from the inside out!

It may be a little cold to man the grill these days, so take advantage of these wintry months and master your meals on the stove top!

Hot & Spicy Pepper Steak

Hot & Spicy Pepper Steak

  • 1/2 Cup picante sauce
  • 1/3 Cup water
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cornstarch
  • 1/2 Teaspoon ground ginger
  • 2 Tablespoons vegetable oil
  • 1 Pound beef round steak cut into thin
  • strips
  • 1 Clove garlic, minced
  • 1 Cup fresh mushrooms, slices
  • 6 Green onions, chopped
  • 1 Medium red or green pepper; cut into short, thin strips
  • 4 Servings rice

In a small bowl combine picante sauce, water, soy sauce, cornstarch and ground ginger. Set aside.

In a large skillet or wok over high heat, heat vegetable oil. Add the meat and stir-fry 1-2 minutes. Remove with a slotted spoon and set aside.

Add garlic, mushrooms, green onions and peppers. Stir-fry for 3 minutes and return the meat to the skillet.

Cook and stir about 1 minute or until the sauce thickens. Serve over rice with additional picante sauce.

Ranch Pork Chop CasseroleRanch Pork Chop Casserole

  • 6 Pork chops
    Salt & Pepper
  • 2 Tablespoons vegetable oil
  • 2 Stalks celery, chopped
  • 4 Cloves garlic, minced
  • 1 Onion, chopped
  • 3 Cans cream of mushroom soup
  • 1 Teaspoon Spice Island Brand – Beau Monde seasoning
  • 3/4 Teaspoon dry sage seasoning
  • 1 1/3 Cup water
  • 1 1/3 Cup instant minute rice

Salt and pepper pork chops on both sides. Heat oil in a skillet and brown the chops on both sides. Remove and set aside.

Add celery, garlic and onion to skillet and cook until tender. Add soup and seasonings to the veggies and stir until heated through.

Remove 1 can measure of the mixture and reserve as gravy.

Add water and rice to skillet and combine by stirring. Pour into 9 x 12 pan and top with the pork chops.

Bake at 350* for 30 minutes and serve with warm reserved gravy.

Picking A Valentine’s Day Menu

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Valentines Dinner

With Valentine’s Day just days away it’s time to start finalizing your plans for that special someone. Whether you’re celebrating with your sweetheart for the 1st time or the 50th time it’s important to slow down and take the time to show how much you care.

Instead of going to a crowded restaurant and sharing your evening with hundreds of other patrons, why not stay in and prepare a gourmet meal together while sipping on a glass of your favorite wine?  Go ahead and indulge in a quiet night in with your favorite person and delicious food – you won’t regret it.

Need a little help setting the menu for your romantic night in? Checkout a few of our favorite date night recipes below or head over to our blog, OrganicMeatsAndVeggies.com and browse our recipes by category.

Creamy Mushroom Asiago Chicken: Boasting gooey Parmesan and Asiago cheeses as well as tons of garlic, Mushroom Asiago Chicken is the perfect answer to any savory craving.

Veal Piccata: Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes.

Beef Filet with Red Wine Sauce: Served with crisp steamed asparagus, filet of beef with red wine sauce makes for a beautiful presentation and an irresistible meal.

Pan Seared Salmon: Pan-Seared Salmon with Arugula, Beets and Horseradish and Sour Cream offers a rich and earthy take on everyone’s favorite fresh water fish.

After you pick the perfect entree recipe don’t forget to pick up a bottle of wine that compliments the flavors. For more on how to select the right type of wine check out our post How to Pair Wine with Food.

Happy Valentine’s Day!

Recipe: Veal Piccata

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We’re excited to debut the first veal recipe on OrganicMeatsandVeggies.com! Passanante’s Home Food Service is best known for the convenience of our home food delivery service, which brings delicious, high-quality foods right to your door so you can easily prepare healthy meals at home. While day to day meal ingredients are our bread and butter, we also offer spectacular specialty foods including a wide assortment of seafood, hearty bison, and of course – delicate veal.

This recipe for Veal Piccata makes for a beautiful presentation, perfect for a special occasion meal enjoyed in the comfort of your own home!

Veal Piccata Recipe

Photo Courtesy: thejoysoflifeingrid.blogspot.com

Ingredients:

  • 2 Pieces scallopini of Veal
  • 1/4 cup dry vermouth
  • 2 Tablespoons corn oil margarine
  • 2 Tablespoons of flour
  • 1 Tablespoon lemon juice
  • 1 Clove of garlic
  • 1/2 Lemon sliced
  • Capers

10 Steps to Delicious Veal Piccata:

  1. Pound veal with mallet
  2. Dredge lightly in flour, shaking off excess
  3. In skillet, melt tablespoon of corn oil margarine
  4. Crush garlic clove and place in skillet until golden grown
  5. Discard clove
  6. Please veal in skillet and cook quickly, until brown (about 1-2 minutes per side)
  7. Remove from heat and place on serving dish
  8. Add remaining margarine, vermouth and lemon juice
  9. Simmer 3 minutes scraping bottom of pan to loosen drippings
  10. Pour sauce over veal, garnish with lemon slices and capers & ENJOY!