Recipe: Corn & Kidney Bean Chili

Recipe for Corn and Kidney Bean Chili from Passanante's Home Food Service

Ingredients:

  • 1½ cups Fresh Or Frozen Corn
  • 15oz. can Kidney Beans
  • 1lb. Ground Beef, Bison, Or Other Meat Of Choice
  • 1 15oz. can Tomato Sauce
  • ½ cup Flavorful And Spicy Salsa
  • 1 Large Onion, Coarsely Chopped
  • 2 Cloves Garlic, Finely Chopped
  • 1 tsp. Ground Coriander
  • 2 tbsp. Chili Powder
  • 1 tsp. Ground Cumin
  • ¼ tsp. Cayenne Pepper, Or More To Taste
  • Kosher Salt

Method:

  1. In a large soup pot, heat oil over medium heat. 
  2. Add onions and garlic and cook 3 minutes, stirring frequently. 
  3. Stir in chili powder, oregano, cumin, coriander, salt and cayenne and cook 1 minute, stirring constantly.
  4. Add ground meat and stir to break up and brown for 3-5 minutes.
  5. Add tomato sauce, 1 cup water, salsa, kidney beans and corn. Bring to a boil. 
  6. Reduce to a simmer, cover, and  cook for 20 minutes, stirring often, until flavors have melded and the chili thickens. 
  7. Top with a dollop of sour cream, shredded cheese, diced onion and pickled jalapeño peppers and enjoy along with some warm cornbread.

INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?

REQUEST A FREE GOURMET FOOD SAMPLE HERE!

Recipe: Memphis Pulled Pork

Recipe for Memphis Pulled Pork from Passanante's Home Food Service

Ingredients:

  • 1 Onion, Thinly Sliced 
  • 6 cloves Garlic, Peeled
  • 2 14 ounce Cans Beef Broth 
  • 18 ounce Bottle Barbecue Sauce 
  • 1/3 cup Brown Sugar 
  • 1/3 cup Cider Vinegar 
  • 1/2 teaspoon Ground Black Pepper
  • 4 pound Boston Butt Pork Shoulder Roast 
  • 2 tablespoons Cornstarch

Method:

  1. Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbecue sauce, brown sugar, cider vinegar, and pepper.  Add pork roast
  2. Cover and cook on Low for 6 to 8 hours. 
  3. Remove pork from slow cooker. 
  4. Strain juices and return to the slow cooker. 
  5. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.

INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?

REQUEST A FREE GOURMET FOOD SAMPLE HERE
!

Recipe: Grilled Steak & Bread Salad

Recipe for Grilled Steak & Bread Salad from Passanante's Home Food Service.

Ingredients:

  • 2 teaspoons Chili Powder
  • 2 teaspoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 inch thick Beef Top Sirloin Steak 
  • 2 cups Cubed Multigrain Bread
  • 2 tablespoons Olive Oil
  • 1 cup Ranch Salad Dressing
  • 2 tablespoons Finely Grated Horseradish
  • 1 tablespoon Prepared Mustard
  • 3 Large Tomatoes, Cut Into 1-inch Pieces
  • 1 Medium Cucumber, Cut Into 1-inch Pieces
  • 1 Small Red Onion, Halved And Thinly Sliced

Method:

  1. Mix chili powder, brown sugar, salt and pepper;  rub over steak. Let stand 15 minutes.
  2. Meanwhile, toss bread cubes with oil.  In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently.
  3. In a small bowl, whisk salad dressing,  horseradish and mustard.
  4. Grill steak, covered, over medium heat. 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
  5. In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. 
  6. Slice steak; serve with salad and remaining dressing. 

INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?

REQUEST A FREE GOURMET FOOD SAMPLE HERE!

Recipe: Dill Yogurt Poached Salmon

  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.

Dill Yogurt Poached Salmon

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
  • Kosher Salt
  • Freshly ground black pepper

Salmon Ingredients:

  • 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
  • Kosher salt

Lemon Dill Yogurt Sauce Method:

  1. In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Sason with salt and pepper.

Poached Salmon Method:

  1. 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.
  2. 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.
  3. Serve salmon while warm, spooning yogurt sauce on top. You can also chill the salmon and yogurt sauce before serving.

A Closer Look At Food Labels

When was the last time you took a look at the meat selection at your grocery store? Like, really looked at it? Even the smallest neighborhood market has an incredible variety available for you to choose from — and we’re not talking beef, pork, poultry kind of variety. We’re talking stickers on stickers on stickers. Labels on labels on labels. But what does any of it really mean? What’s the difference between the package of ground beef with the picture of happy, smiling cows frolicking in a seemingly endless pasture and the package of ground beef with the bright green “ORGANIC” sticker?

The truth is, those stickers and labels can mean a lot of things and it’s not always the same from company to company. It’s comforting to see words like “Organic” and “Grass-Fed” and even “Natural” on the packages of meat we buy for our families, but unless you have a solid understanding of what each of those words really means, you’re flying blind each time you head to the meat department.

USDA ORGANIC

The “USDA Organic” mark is a fairly comprehensive label regulated by the USDA.

  • Make sure it says “UDSA Organic,” and not just “Organic.”
  • For livestock, any feed must be also be 100% USDA certified organic. This diet may include corn and/or grain, however, access to pasture for grazing is required.
  • Cattle must have unrestricted, year-round access to the outdoors and cannot be confined for an extended period of time. Cannot be kept in overcrowded quarters or in unsanitary conditions.
  • Zero exposure to pesticides, fertilizers, antibiotics, hormones, GMOs. Vaccines are commonly used to prevent illness.
  • For food processing: To have the USDA Organic label, 95% of the ingredients used must be certified organic. However, a phrase such as “Made with Organic Ingredients” only has to use 70% organic ingredients.

It’s important to note that the USDA Organic certification can be a very expensive prospect for a farm or food processor to take on. The farms must pay for their own testing and certification, and it may be cost-prohibitive for a small farm to obtain.

 NATURAL / ALL-NATURAL

This label is usually added on at the processing level and is more about the quality of meat for the consumer, rather than the diet or upbringing of the cattle. It is not regulated like the USDA Organic label and it can vary between companies. Generally speaking, it means:

  • Minimally processed
  • No Antibiotics/Added Hormones/Steroids
  • No artificial coloring, flavoring, binders, chemical preservatives, or artificial or synthetic ingredients
  • No salt or other chemical additives like monosodium glutamate. These are often injected into chicken breasts and other meat products prior to packaging, which results in that all too familiar slimy texture and engorged appearance.

An all-natural label will typically come with additional information on the package, so it’s not a bad idea to pick up a couple packages and compare the differences in pricing, packaging, ingredients, and quality of the meat. Sometimes you might find an all-natural purveyor that you care for better than an organic one

GRASS-FED VS. GRAIN-FED

Grass-Fed

  • Reserved for cattle fed a diet as close to nature as possible, which results in leaner and more flavorful meat. Cows are raised in fields where they are allowed to roam freely and fresh, all-natural grasses. No substitutes like alfalfa are ever included.
  • Open pasture promotes a healthier, less stressful, and more sanitary life for the animals.
  • Diet also allows for a lot of muscle growth and much higher Omega 3 and CLA production.
  • Antibiotics are only administered in the event of illness.

Grain-Fed

  • Cows are typically raised in commercial feeding operations.
  • A corn and grain majority diet leads to a fattier cow, and a much more marbled product.
  • Many steakhouses will exclusively use grain-fed cattle since they tend to be more flavorful as a result of the additional marbling.

Grass Fed / Grain Finished

  • This is often referred to as the best of both worlds. The cattle are pasture raised, but also have grain supplemented in their diet during the last three to five months before production.

NOTE: Much of the meat that is advertised as “Grass-Fed” is often supplemented with corn-and grain finishing for better taste. If you’re trying to find a purely grass-fed product, make sure the label says 100% Grass-fed.

   It’s important to remember that while these labels provide a degree of understanding about the meat you’re purchasing, additional information can be gained from the rest of the packaging as well. For instance, All-Natural beef by definition is not necessarily antibiotic or hormone-free, but it may very well be. This information will be noted on other stickers, labels or otherwise on the packaging. The same is true for grass-fed, grain finished, humanely raised, and even Prime, Choice, Select and Standard quality so be sure to read the packaging thoroughly if you have specific requirements in mind.

INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?
REQUEST A 100% FREE FOOD SAMPLE HERE: http://bit.ly/PHFSFree