Category Archives: Recipes

Labor Day Delicacies & More…

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NSL Quiz - Meat
We hope you’ve had a wonderful summer filled with plenty of pool days, backyard BBQs and fun in the sun! It’s hard to believe the “end of summer” and Labor Day are less than a month away, but instead of dwelling on the bad, we decided to start planning for the fun!
We’ve complied a Pinterest board of some of our absolute favorite Labor Day delicacies for you to browse and (hopefully) enjoy with your friends and family. From sugary sweet treats to melt in your mouth marinades – our list has it all. Click here to check it out!
Quiz - Meat (2)
Oh yea, one more thing. We have NEW QUIZ!
Click below to take the “How Well Do You Know Your Meats?” quiz and be sure to share your results with your friends on Facebook, Twitter etc.!
Take The Quiz

Passanante Pro Tips: Cooking Oils

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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.

Recipe: Roasted Herb Crusted Lamb

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Close out your post-Peep Easter extravaganza with this delicious dinner delight. Herby, gamey and utterly savory, this recipe for roasted herb crusted lamb rack is the perfect entree for a big family gathering or an intimate meal for two.

Lamb Rib Rack.png

Roasted Herb Crusted Lamb
Ingredients:
  • 1 rack of lamb with plenty of fat, frenched
  • 1/4 cup white bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1 bunch parsley, finely chopped
  • 1 bunch thyme, finely chopped
  • 1/2 bunch peppermint, finely chopped
  • 1/2 bunch savory
  • 2 springs rosemary – 1 spring finely chopped
  • 3 shallots, finely chopped
  • 4 tbsp. butter
  • 1 egg
  • 1 cup green beans
  • 2 cups potato, pre-cooked and sliced
  • 2 tbsp. coarse dijon mustard
  • 1 small zucchini, sliced
  • 1 leek stem, diagonally sliced
  • 2 tbsp. vegetable oil
  • 1 cup frozen peas

Method:

  1. Heat oven to 300°F
  2. Cut the ends of the ribs off cleanly and season with ground black pepper.
  3. Mix together the breadcrumbs, parmesan, herbs, shallots, half the butter and the egg.
  4. Blanche the beans and the savory in boiling salt water for 5-7 minutes.
  5. Drain and quench in ice cold water.
  6. Fry the meat in hot oil on a roasting tin, season with salt and roast for 30-35 minutes in oven.
  7. Season the potatoes with salt and ground black pepper and fry in 2 tbsp hot oil with the remaining rosemary sprig for around 10 minutes until golden brown.
  8. Remove the meat from the oven, brush with mustard and spread the herb mixture on top.
  9. Roast for a further 5 minutes at 425°F.
  10. Then cover with tin foil and leave to rest.
  11. Fry zucchini and leek in the remaining butter, add the peas and beans and season with salt and ground black pepper.
  12. Serve the meat, vegetables and potatoes on a preheated platter.

Recipe: San Antonio Squash

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San Antonio Squash

Courtesy: Threadgill’s Restaurant in Austin, TX

Prep time:  30 minutes
Cooking time:  30 minutes
Serves 10 people

  • 2 tablespoons butter or margarine
  • 2 cups onion, diced
  • 4 pounds yellow squash, sliced ¼ inch thick
  • 8 ounces Velveeta cheese cubed in ¾ chunks
  • 1 can cream of celery soup
  • 1 can green chilies, diced (can use Cajun spices as a substitute)
  • 1/2 cup breadcrumbs
  1. Preheat oven to 350 degrees
  2. In 14 inch pan, sauté onion in butter.  Add squash and cook until slightly softened.  Remove and drain. (This is critical. Squash has a lot of water in it)
  3. Mix squash and onions with soup, green chilies and cheese in a large bowl and put in a large casserole dish.
  4. Cover with breadcrumbs and bake for about 30 minutes or until it is completely hot.  You can add grated cheese on top the last 10 minutes or so.

Pssst! … Valentines Day Is Coming Up!

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february-2017-nsl

Already?! How is that even possible? It was just New Years Eve and here we are planning for Valentine’s Day… and not to freak you out, but pressure’s on – they’re probably going to be posting pics of their dinner all over Facebook 🙂

No worries, we’ve scoured cookbooks and blogs to bring you some really solid options for your dinner menu. There’s something here for everyone so poke around and pick your poison!

BEEF – Caprese Steak
Prepare to go capr-azy over Caprese Steak courtesy of Delish. After all, at the end of the day it’s a juicy filet topped with a thick slice of cheese. If that doesn’t scream love we don’t know what does!

Recipe >>

CHICKEN – Maple Roasted Chicken Quarters
If you’re looking for something sweet yet savory this recipe may be just the ticket. Pure maple syrup helps to almost caramelize the chicken skin and the veggies nestled underneath are anything but ordinary. This gem courtesy of Chocolate Moosey is one of those meals you just don’t forget. Like, ever.

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PORK – Brown Butter Pork Chops with Apples & Onions
Yep. You read that right. Apples and Onions. May sound a little off, but these chops are spot ON. The only stipulation to this recipe from The Lucky Penny is that you really need a cast iron skillet to execute this one to it’s fullest potential. Don’t get hung up on the onion/apple combo we promise it’s better than it sounds!!!

Recipe >>

LAMB – Lamb Chops with Mint Gremolata
This next one from Country Living sounds super fancy (see: pain in the butt), but we promise it isn’t! In fact, this Italian favorite requires just 5 ingredients. Pair it with some grilled veggies drizzled with Balsamic and voila – a delicious and ultra fancy-sounding Valentine’s Day dinner for two!

Recipe >>

SEAFOOD – Spicy Lobster Pasta
Have a hankering for a little seafood with your sweetheart? Spice up your Valentine’s night with this surprisingly simple show stopper courtesy of Epicurious. This one’s a favorite for those who like it hot!

Recipe >>

So… which one will you pick?! Post pictures of your Valentine’s dinner creations on our Facebook page – we’d love to try out some of your favorite recipes too!

Happy Eating!