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.
The perfect meal for a warm Summer night, this Dill Yogurt Poached Salmon is a refreshing, light-entrée option to enjoy with family and friends.
Yogurt Sauce Ingredients:
1 cup Full fat yogurt
1 tbsp. Minced shallot
1 tbsp. Minced fresh dill
2 tbsp. Fresh juice from 1 lemon
2 tbsp. Extra virgin olive oil
Large pinch ground coriander
Freshly ground black pepper
4 Pieces center cut Salmon filet
Juice of 1 lemon
1 Medium leek or onion cut into large pieces
1/2 Fennel bulb, sliced
A few fresh sprigs thyme and/or dill
1 Bay leaf
Lemon Dill Yogurt Sauce Method:
In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Sason with salt and pepper.
Poached Salmon Method:
In a large saucepan, combine 1 quart cold water with lemon juice, leek or onion, celery, fennel, thyme and/or dill, bay leaf, and a large pinch of salt.
Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F, about 10-15 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes.
Serve salmon while warm, spooning yogurt sauce on top. You can also chill the salmon and yogurt sauce before serving.
On the prowl for an impressive meal to prepare this Valentine’s Day? This recipe for Braised Lamb Shank requires very little work, but the payoff is utterly delicious. Serve with a starch, a green and a glass of your favorite red, and prepare to indulge!
6 Lamb shanks, trimmed of fat
1 Large onion, thinly sliced
4 Garlic cloves, minced
3 cups Beef stock
1 cup Red wine
1 tbsp, Italian seasoning
2 tbsp. Vegetable oil
1/2 cup Flour
1 tsp. Freshly ground black pepper
4 Bay leaves
Combine flour and pepper in a large Ziplock bag.
Dredge lamb shanks in flour.
Heat oil in large frying pan and fry shanks until golden brown on each side. Turnover with tongs.
Place shanks in Dutch Oven, or large ovenproof pot with lid. Add minced garlic and bay leaves to pot.
Add onion slices to frying pan. Cook stirring occasionally until onion is soft. Add red wine to frying pan. Cook stirring occasionally until slightly syrupy, approximately five minutes.
Pour onion mixture over shanks and sprinkle Italian seasoning over shanks.
Pour beef stock into the pot. Cook in 375˚ F oven for 2 hours and 15 minutes.
Mix up the menu with our simple recipe for Chicken Marsala. This flavorful meal of mushrooms, prosciutto and Marsala wine over Passanante’s juicy, tender, hormone and antibiotic-free chicken is the ultimate Italian food crowd-pleaser.
8 oz. Cremini or Porcini mushrooms, stemmed and halved
1/2 cup Sweet Marsala wine
1/2 cup Chicken stock
2 tbsp. Unsalted butter
1/4 cup Chopped flat-leaf parsley
Place the chicken breasts on a cutting board cover in plastic wrap and pound with a flat meat mallet until they are about 1/4-inch thick.
Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is hot, dredge both sides of the chicken in the flour, shaking off the excess. Slip into the pan and fry for 5 minutes on each side until golden brown, turning once. Remove the chicken.
Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute. Add the mushrooms and sauté until browned, about 5 minutes; season with salt and pepper.
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add chicken stock and simmer for a minute.
Stir in the butter and return the chicken to the pan; simmer gently for 1 minute.
Garnish with chopped parsley before serving
Curious About Passanante’s Home Food Service?
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