Category Archives: Recipes

Recipe: Apple & Pear Galette with Walnut Streusel

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fall

Get your palates ready! The holiday season, and all of the incredible food that comes with it, is around right the corner. From turkey to prime rib, cranberry sauce to sweet potatoes, the holiday season features delicious foods everyone can enjoy.

Stay tuned to our social media (Facebook, Twitter, Instagram, Pinterest) and newsletters for some out-of-this world recipes you’ll surely want to include in your celebration menus. Have a particular flavor in mind? Shoot us a message and we will be happy to whip up a great recommendation recipe for you!

Apple & Pear Galette

Recipe: Apple & Pear Galette with Walnut Streusel
Just as tasty as a traditional pie but without all the fuss, this galette is a delicious substitute and the crunchy streusel on top makes it totally irresistible.
Get the recipe here>

How to Carve a Turkey Video

Video: How to Carve a Turkey
Every year the bird is the star of the show on Thanksgiving, so don’t let a crummy cutting job lessen it’s luster! This quick video featuring Food Network’s Alton Brown shows us how to get the job done and make the most of your turkey.
Watch it on YouTube>

Breast Cancer Awareness Month

Update: ACS Donation
Thank you to everyone who helped us raise donation funds in support of Breast Cancer Awareness Month. This was our biggest year yet (by far) and we’re thrilled to be donating $5,550 to the American Cancer Society!

Warm Up With Salsa Verde Chicken

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There’s almost nothing better than coming home to a house filled with the irresistible aroma of a hot meal, which is why we absolutely love crockpot creations. This week we’re featuring a recipe for delicious crockpot Roasted Salsa Verde Chicken with homemade salsa verde. You can, of course, use your favorite store-bought salsa verde, but this recipe is simple and really makes the difference — we’re confident that once you try it you won’t go back. Just toss a few of your Passanante boneless chicken breasts in the crockpot and enjoy this tasty meal for days!

Crockpot Salsa Verde Chicken

Ingredients:

  • 10 tomatillos, husk removed and washed
  • 1-2 serrano peppers (1 serrano for medium, 2 for spicy)
  • 4 cloves of garlic, minced
  • 1/2 cup loosely packed cilantro, chopped
  • 1/2 white onion, cut into fourths
  • 2 tbsp. freshly squeezed lime juice
  • 1 tbsp. distilled white vinegar
  • 1 tsp. kosher salt

Method:
1. Turn oven on broil.
2. Line a cooking sheet with foil. Place tomatillos, onion, and serrano pepper(s) on the cooking sheet. Place in oven and broil for 15-20 minutes, or until they are slightly charred and the tomatillos are very soft, squishy and oozing.
3. Add the roasted tomatillos, onions and serranos to a food processor with the lime juice, minced garlic and chopped cilantro. Puree. Serve immediately if you want it served warm, or place in a storage container and store for up to 1 week.

Crockpot Salsa Verde Chicken

Rinse and pat dry chicken breasts. Season with salt, pepper and cumin. Place 1/2 red onion, sliced, in bottom of crockpot. Layer seasoned chicken breasts on top of the onions. Stir together 1/2 cup of chicken broth and 1/2 cup homemade roasted salsa verde and pour salsa mixture over chicken. Cover and cook on low for 8-10 hours then shred using two forks. Throw on top of a salad, make some tacos or stuff and roast a poblano pepper!

Passanante’s Top 5 Poultry Tips

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National Chicken Month

Passanante’s Top 5 Poultry Tips

1) When Storing: Refrigerate poultry promptly after purchasing. Keep it in the coldest part of our refrigerator for up to 2 days. Freeze poultry for longer storage and never leave poultry at room temperature for longer than 2 hours.

2) When Freezing: You can freeze properly packaged uncooked poultry parts for up to six months and a whole bird for up to a year. Freeze cooked poultry dishes for four to six months, and never refreeze chicken that has been thawed.

3) When Thawing: The safest place to thaw poultry is the refrigerator. For faster thawing, place the wrapped package in a large bowl of cold water and allow it to stand at room temperature for 30 minutes. Change the water and repeat the process until thawed. Never leave frozen poultry on the counter to thaw.

4) When Frying: Canola oil provides a much milder taste when frying, and it contains healthier amounts of saturated and polyunsaturated fats. Do not cover the chicken once it has finished cooking because covering will cause the coating to lose its crispiness.

5) When Cooking: For many recipes you can substitute one cut of chicken for another. Just remember that bone-in chicken pieces require longer cooking times than boneless pieces.

At Passanante’s we are serious about delivering delicious foods to our customers, and the taste and quality of our meats are top priority. We don’t believe in grocery store lines, foods of unknown origin, or foods packed with bad-for-your-family chemicals – which is why we would LOVE to treat you to a free gourmet food sample.

Curious to know what people are saying about us? Head on over to our Facebook page and find out why so many families across Maryland, Delaware, Virginia, New Jersey, Pennsylvania, North Carolina and Colorado trust us with their food delivery needs!

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!

Recipe: Chipotle Shrimp Tacos

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Chipotle Shrimp Tacos
Summer may be winding down, but we aren’t quite into cold-weather soup and stew season yet. Keep it hot with this great recipe for Chipotle Shrimp Tacos with zesty lime crema sauce. Not a huge fan of spicy foods? Consider only using 1 chipotle instead of 2 – a little bit goes a long way with those peppers!

New to Passanante’s Home Food Service? Check out the latest write-up about our products featuring some tasty recipes on Giggles Gobbles & Gulps!

Chipotle Shrimp Tacos With Lime Crema Sauce

Ingredients
1 lb. peeled, deveined shrimp with tails removed
salt and pepper
2 tbsp. olive oil
2 chipotles in adobo sauce, minced +1 tbsp. of the adobo sauce
2 tbsp. fresh lime juice
2 cloves of garlic, thinly sliced
1/4 red onion, chopped
1/4 cup loosely chopped cilantro
1 1/2 cups of purple cabbage, shredded
1/2 avocado, cubed
4 corn or flour tortillas
1 lime, cut into wedges
For the Greek Yogurt Crema
3/4 cup of Chobani Non-Fat Plain Greek Yogurt
2 tbsp. fresh lime juice
2 cloves of garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Method

  1. Rinse shrimp then lay out on a paper towel to pat dry. Season one side with salt and pepper.
  2. Place shrimp in a large ziplock bag. Add olive oil, minced chipotles, 1 tbsp. adobo sauce, 2 tbsp. fresh lime juice, 2 cloves of minced garlic, and chopped red onion. Seal bag and shake well so that all ingredients are well blended. Place in the fridge and allow to marinate for at least 30 minutes, or all day (preferable).
  3. Combine all crema ingredients. Whisk together and set aside, or cover and refrigerate if you are making in advance.
  4. Remove the shrimp from the fridge and let sit out for 10 minutes. Heat a large skillet over medium/medium high heat. Pour entire contents of the zip lock bag with shrimp and marinade into the skillet. Cook, stirring occasionally, until the shrimp is cooked through. Add in the chopped cilantro, and cook for 1 more minute. Remove from heat.
  5. Assemble your tacos by layering a tortilla, shredded cabbage, shrimp, some cubed avocado, a drizzle of the crema and serve with a wedge of lime!