Tag Archives: Food Delivery Service

The Old Bait N Switch (Seafood Fraud)

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Seafood Assortment

Whether you’re planning a fancy date night to the best seafood restaurant in town or planning a trip to the super market to stock up on fresh fish for the week — there are some things you need to know about the seafood industry.

With Americans eating 50% more seafood than they did 50 years ago, it’s no surprise that the seafood industry has become  increasingly difficult to regulate while balancing supply and demand.  Unfortunately, as is the case in many booming industries, some people are looking to make a quick buck off unsuspecting consumers.

Don’t believe it? According to an Oceana representative, “More than 90 percent of the red snapper sold nationally is actually something else—usually [inexpensive] tilapia or rockfish.”

For reference, red salmon sells for as much as $24/lb where as tilapia is closer to $8/lb. Halibut, another commonly swapped fish, is often sold for $25/lb, but is frequently substituted with $14/lb flounder and the customer is none the wiser. This means if you eat fish once a week, you might end up overspending by $500 or more per year!

Your wallet isn’t the only victim here.  With this much exploitation in the market, poaching and illegal fishing practices are flourishing. As consumers we lose our ability to make decisions about what goes in our bodies and what stays out. How can consumers evaluate the risks of mercury or other toxins in our fish when we don’t even know what species we’re ordering?

So how can you avoid the old bait and switch? 

1. Stick to the safer options. According to Oceana, in restaurants, mahimahi, flounder and tilapia were least likely to be mislabeled.

2. Ask plenty of questions. Some grocery stores and restaurants including Whole Foods provide information about the source of the seafood via companies like Trace Register and Trace and Trust. Check out www.traceandtrust.com to find local restaurants who participate.

3. Buy from sources you trust. All Passanante’s Home Food Service products come with a product guarantee and you can always rest easy knowing exactly what you’re eating.

We hope you’ll give Passanante’s an opportunity to put your mind at ease and stock your home with a beautiful assortment of fresh seafood including Lobster, Mahi Mahi, and even Swordfish! For more information please fill out our contact form.

Happy Eating!

Recipe: Southwest Salmon and Pasta

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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.

Recipe: Creamy Spinach Mushroom Enchiladas

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This recipe for Creamy Spinach Mushroom Enchiladas is so scrumptious your kids won’t believe it’s jam-packed with Popeye’s favorite ingredient. Passanante’s Home Food Service recommends doubling the recipe below and saving the extras in the freezer for a quick meal when you’re short on time. This recipe can also become a vegetarian favorite in a hurry if you skip out on the chicken and double the spinach and mushrooms.

Popeye Spinach

What you need:

  • 2 chicken breasts
  • 2 teaspoons of olive oil
  • 2 cloves of garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 10 ounces sliced mushrooms
  • 10 ounces frozen spinach, thawed and drained
  • 8 ounces light cream cheese with onions and chives
  • 1/2 teaspoon salt
  • 8 ounces of sour cream
  • White corn tortillas
  • Monterey Jack cheese
  • Salsa Verde (see recipe below) – can also use bottled salsa

How to make Creamy Spinach Mushroom Enchiladas:

  1. Boil and shred chicken. Set aside
  2. Heat oil in a large skillet over medium-high heat. Add garlic, chili powder, cumin and mushrooms; saute for 5 minutes.
  3. Add spinach and salt to skillet.
  4. Stir in cream cheese. Cook until the cheese melts.
  5. Heat the salsa in a sauce pan over low heat; add the sour cream and mix well.
  6. Wrap 5 tortillas in foil and put them in the oven at 350 degrees for about 8-10 minutes. This keeps them from falling apart.
  7. Put spinach mixture, chicken, and cheese in a tortilla and wrap it up. Place in a greased baking pan.
  8. Top with salsa and sour cream mixture, then cheese. Bake at 350 degrees for about 15 minutes or until bubbly.

How to make Salsa Verde:

Combine 5 tomatillos, husked and coarsely chopped, cilantro, 1 small onion, 1 jalapeño, salt, and 1 tablespoon oil in a food processor and mix until smooth. Cook for 15 minutes on low-medium heat with a little oil.

Have a friend that would love the convenience of a fresh organic produce and hormone-free meat delivery service like Passanante’s Home Food Service? Pass along the latest article on phillyburbs.com!

Happy Eating!

Recipe: Chilled Cucumber Soup

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There’s nothing better than a nice cold side item to help take the heat out of a long summer day.  This incredibly simple recipe for Chilled Cucumber Soup is light, cool, and satisfying; a perfect side item or light lunch option.

Have a favorite type of food — Thai, Indian, Mexican? At Passanante’s Home Food Service we are always looking for great additions to your recipe repertoire and would love to know what kinds of recipes you are interested in. Leave us a line in the comments section below or write on our Facebook wall to tell us what you want to see.

Ingredients:

  • 1 large cucumber peeled and coarsely chopped (set aside 1/4 cup for use as garnish)
  • 1 large onion peeled and chopped
  • 3 cups milk
  • 3 cups chicken stock
  • Salt and fresh ground pepper to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 tablespoon chopped fresh mint
  • 3/4 cup heavy cream or low fat sour cream

How to make Chilled Cucumber Soup:

Place all but 1/4 cup of the cucumber in a large saucepan with chopped onion, milk, stock, salt and pepper.

Simmer slowly for 30 minutes uncovered.

Set mixture aside to cool slightly.

Transfer to a blender and puree (you may need to split in two batches.)

Melt butter in a clean pan. Add flour and whisk for 2 to 3 minutes.

Remove pan from heat and add pureed mixture slowly while whisking.

Return pan to medium heat and stir 5 or 6 minutes. Stir in mint.

Pour into soup tureen, cover with clear plastic film to prevent skin from forming and chill for 3 hours.

Sprinkle remaining cucumber with a pinch of salt and refrigerate.

Just before serving, whip the cream into the soup, garnish with the refrigerated cucumber and serve.

Looking for other light recipes?

Italian Summer Salad

Ensalada Caprice

Zesty Romaine Crunch Salad

5 Things You Didn’t Know About Eggs

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We’ve all heard that eggs are the “perfect protein,” but the benefits of eggs go far beyond your body! At Passanante’s Home Food Service we’re always looking for cool tips and tricks to make life interesting. We’ve pulled together 5 things we doubt you knew about eggs — because who doesn’t love eggs?!

Awesome Eggs

1. Double Delicious — Have you ever cracked an egg and to your surprise (and thrill) out came two yolks, or “twins” as I called them as a kid? Eggs with two yolks are typically either produced by older hens with extra large eggs, or by young hens whose egg production is still not regular.  These double-yolked eggs are pretty rare, and frankly awesome, but on the flip side, every once in a while a hen will lay an egg with no yolk at all!

“How do you want your eggs?”
“Uhmm sunless?” -said no one, ever.

2. Long Lasting — There are few things worse than food poisoning so it’s no surprise that most people pay close attention to the “Best by” dates; but with eggs you can relax a little. Did you know eggs are okay to eat up to 3 months after they’re laid?  The “Sell By” date is typically 30 days after the egg is laid. The “Best By” date is 3-5 weeks after the “Sell By” date. Since eggs have a 3 month window where they’re safe to eat, this means you have approximately 3-5 weeks after the “Best By” date to safely consume the eggs.  Good to know!

3. Good For Fido’s Toothy Grin — Egg shells are a fabulous source of calcium and can be used to strengthen your dog’s teeth and bones! Next time you make scrambled eggs for the family keep the shells and allow them to dry in the oven on 250 degrees for about 30 minutes. Toss the dried shells in a baggy and crush them into a fine powder with a rolling pin. Come doggy dinner time, mix the egg shell powder in with the dog food and give your pup an awesome boost!

4. Super Cheap Skin Care — Have trouble spots on your skin? Here’s an easy and CHEAP home remedy. Put an egg shell in a cup of apple cider vinegar and allow it to soak for a couple of days. Dab the mixture on blemishes, irritations, or itchy skin to relieve discomfort and reduce redness.

5. Friend to your Ferns — Many people crush up egg shells and use them as an inexpensive and calcium-rich fertilizer in their gardens, but the shells aren’t the only good-for-plants benefit that comes with an egg. Next time you hard-boil a couple of eggs don’t pour out the water! Use the calcium rich hard-boiled egg water to water your plants — especially if you’re watering solanaceous plants including tomatoes and peppers.

Want a FREE gourmet food sample? Click here and we’ll show you what we’re all about!