Category Archives: Seafood

Pan Seared Salmon

Posted on by
1

This recipe for Pan-Seared Salmon with Arugula, Beets and Horseradish and Sour Cream is a totally delicious way to prepare your fresh salmon from Passanante’s Home Food Service. Complete with little-known candy stripe beets, this meal offers a clean, earthy and rich take on everyone’s favorite fresh water fish.

Pan Seared Salmon

  • 2 Salmon fillets
  • 3/4 Cup pearled farro
  • 3 Ounces brussels sprouts
  • 2 Ounces arugula
  • 1 Bunch of baby candy stripe beets
  • 1 Bunch of chives
  • 1 1-Inch piece of fresh horseradish
  • 1 Shallot
  • 1 Tablespoon sherry vinegar
  • 1/2 Cup sour cream

1. Wash and dry all fresh produce. Remove salmon from refrigerator and allow to sit and warm to room temperature.

2. Boil the beets for 20-22 minutes or until tender when pierced with a fork. Drain and set aside until cool enough to touch. Using a paper towel gently rub the skin off each beet before thinly slicing the beets into rounds.

3. Cut off and discard the stem ends of the brussels sprouts and cut each sprout in half length wise and continue to thinly slice.

4. Peel and finely grate the horseradish.  In a small bowl whisk together horseradish and sour cream; season with salt and pepper.

5. Peel and mince the shallot to get 2 tablespoons of minced shallot; place in a small bowl with the sherry vinegar. Finely chop the chives.

6. Add farro to a medium pot of boiling water and cook 16-18 minutes or until tender. Drain thoroughly and return to the pot. Add the arugula and a drizzle of olive oil. Toss gently and season with salt and pepper.

7. Season the salmon fillets with salt and pepper and in a medium nonstick pan heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets. Cook for 2-3 minutes per side.

8. Combine brussels sprouts, shallot-vinegar mixture , chives and slices beets. Add a drizzle of olive oil and salt and pepper. Top the salmon with the salad and a garnish of horseradish sour cream.

3 New Game Day Party Pleasers!

Posted on by
Reply

Well, football season is in full swing and you know what that means — weekend watch parties with friends, family, and foes! We’re always looking for more delicious recipes to add to our game day playbook and we love when Passanante’s Home Food Service customers share their best kept secrets with us! Throughout the 2013 football season we’ll be adding tons of great new appetizer and dinner recipes to our blog and our Facebook page so check in with us regularly and don’t miss out on your next new favorite food!

Football Season Menu

Playbook Pot Stickers

  • 1 cup pork tenderloin, cooked and finely chopped
  • 1/3 cup bok choy or cabbage, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/4 cup green onion, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon vegetable oil
  • 1 1/2 teaspoons cornstarch
  • 36 wonton wrappers
  • 2 tablespoons oil

Mix the bok choy (or cabbage), celery, and green onion. Combine soy sauce, sherry, and 1 teaspoon vegetable oil. Stir in the cornstarch and pour the mixture over pork – toss to coat. Cover and chill for 30 minutes.

Cut the wonton wrappers into 4-inch circles with a cookie cutter. Spoon 2 teaspoons of the filling in the center of the round. Bring the sides up and seal the edges with water (keep the rest of the rounds covered with a dry cloth while you prepare them one by one.) Transfer the pot stickers to a baking sheet and cover with a dry cloth.

In a large skillet heat 2 tablespoons of oil. Carefully place half of the pot stickers in the skillet; do not let them touch each other. Cook over medium heat for 1 minute or until the bottoms are browned.

Gently add 1/2 cup water to the skillet and reduce the heat; cover and simmer for 10 minutes. Uncover and cook an additional 3-5 minutes  or until the water evaporates. Transfer pot stickers to a baking sheet and allow them to sit in the oven on 250 to keep warm. Repeat with the other half of your pot stickers and serve with soy sauce!

Beer Cheese Dip

  • 2 cups shredded cheddar cheese
  • 2 (8 ounce) packages cream cheese, softened
  • 1 package ranch dip mix
  • 1/2-3/4 your favorite beer
  • 4 chopped green onions
  • pretzels and assorted veggies

In a medium bowl combine cheddar cheese, cream cheese, and dip mix. Gradually stir in beer until the mixture reaches the desired consistency. Add green onions and stir. Garnish with extra green onions and cheddar cheese. Makes 3 cups.

Hail Mary Hot Crab, Parmesan and Artichoke Dip

  • 1 tablespoon vegetable oil
  • 1 large green pepper, chopped
  • 2 (14 ounce cans) artichoke hearts, drained and chopped finely
  • 2 cups mayonnaise
  • 1/2 cup scallions, thinly sliced
  • 1 cup grated Parmesan cheese
  • 1 1/2 tablespoons lemon juice
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon celery salt
  • 1 pound crab meat, drained
  • 1/3 cup sliced almonds, lightly toasted
  • pita chips

Preheat oven to 375 degrees.

In a small skillet over medium heat, stir vegetable oil and green pepper until soft. Set aside.

In a large bowl, combine artichoke hearts, mayonnaise, scallions, Parmesan, lemon juice, Worcestershire sauce and celery salt. Gently stir in crab meat. Transfer the mixture to buttered baking dish and sprinkle with almonds.

Bake 25-30 minutes or until the top is golden brown and the mixture is bubbly. Serve with pita chips.

Recipe: Southwest Salmon and Pasta

Posted on by
Reply

This next recipe is certainly a change of pace from some of our other more recent postings. Southwest Salmon and Pasta is a delicious meal jam-packed with vibrant colors which is great since we all know the value of eating colorfully. The recipe below is enough to serve four so feel free to double it and invite the neighbors over for a surprisingly irresistible twist on pasta with salmon.

Fresh Salmon

As much as we all love seafood, there is nothing worse than spending your afternoon preparing a fabulous recipe for your family only to find that the seafood you picked up at the grocery is less than fresh. Not only does it ruin your appetite, low quality seafood can make you and your guests seriously sick. We hope you’ll depend on Passanante’s Home Food Service to deliver the highest quality and always fresh ingredients you need to feed your family. Our food delivery service can stock your home with everything from lobster tails to organic veggies and melt in your mouth filets. If you’re interested in a free sample let us know by filling out this form on our Facebook page.

First up, the salmon. What you will need:

  • 2 Salmon filets
  • Dried oregano
  • Dried basil
  • Olive oil
  • Salt & pepper

Simply rub the salmon with olive oil, sprinkle with seasonings, and toss on the grill. That was easy!

Now for the colorful part! You’ll need:

  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Orange or yellow bell pepper
  • 1 Bunch of green onions including green stems
  • 1 Bunch of fresh basil
  • 1 Bunch of fresh arugula
  • 4 Cloves (or more) of garlic
  • Salt & pepper
  • Olive oil
  • 1 Package of cooked pasta (penne or linguini)
  • Parmesan cheese

How to prepare the pasta and southwest veggies:

  1. Chop peppers, onions, basil, and arugula.
  2. Heat oil in a large skillet. Once the oil is hot, add minced garlic, peppers, and onions.
  3. Season with salt and pepper.
  4. Stir frequently. When almost soft, add basil and arugula. Cook about 2 more minutes.
  5. Turn off heat and let sit for several hours to meld flavors.
  6. When ready to serve, cook pasta according to package directions and strain in colander.
  7. Add 1 tablespoon of olive oil and stir.
  8. Cut salmon into bite-sized pieces and add to vegetables in skillet.
  9. Heat until hot adding a few tablespoons of butter to give the mixture a saucy consistency.
  10. Put helpings of pasta on individual plates, top with salmon mixture and sprinkle with parmesan cheese.

Facebook Request – Sashimi Grade Tuna

Posted on by
Reply

Last week one of our loyal Facebook fans asked us for a delicious tuna recipe she could try out with her sashimi grade tuna. Obviously there are many wonderful options out there including the one that’s posted on our wall, but we took it a step further. After reaching out to a close friend and master chef we found an incredibly simple and luxurious recipe that we can’t wait to try out ourselves!

Facebook Recipe Request

Preparing the Shashimi grade tuna

  1. Wash the Sashimi grade tuna with club soda
  2. Season with Himalayan salt and ground fresh pepper
  3. Sauté the tuna with truffle oil for 30 seconds each side
  4. Pop the tuna in the oven on 400 degrees for 10 min

For a spin on traditional mashed potatoes, add a tablespoon of Wasabi powder to the milk before mashing the potatoes. Serve with grilled asparagus alongside the tuna and enjoy!

If you’re looking for a new recipe or two let Passanante’s Home Food Service know about it in the comments section or on our Facebook page!

Recipe: Heavenly Tilapia

Posted on by
1

This crazy quick recipe for Heavenly Tilapia, aka Tilapia Parmesan, is sure to become one  of your go-to dinner options when you’re in a rush. Pop these filets in the broiler while you mix up a crunchy salad and simple pasta — this meal is ready in 15! Passanante’s Home Food Service has been supplying our customer with a huge selection of delicious and wholesome foods since 1916. Trust us to deliver tons of healthy, hormone-free meats and organic veggies to your family. Give us a call at 1-800-772-7786 today to schedule an appointment.

What You Need to Make Heavenly Tilapia:

  • 2lbs skinned tilapia filets
  • 2 tbs. lemon juice
  • 1/2 cup grated parmesan cheese
  • 1/4 cup softened margarine
  • dash of hot pepper sauce (tabasco)
  • 3 tbs. mayonnaise
  • 3 tbs. chopped green onions (can use more)
  • 1/4 tsp. salt

How To Make It:

  1. Place filets in a single layer on a well greased baking platter (Pyrex works great)
  2. Brush fish with the lemon juice
  3. Combine the rest of the ingredients in a bowl
  4. Broil filets about 4 inches from heat source for 4-6 minutes or until they flake easily when tested with a fork
  5. Remove from oven and spread with cheese mixture
  6. Broil 2-3 minutes or until golden brown.

(makes 6 servings)