Tag Archives: Recipe

Recipe: Memphis Pulled Pork

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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.

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Recipe: Grilled Steak & Bread Salad

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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. 

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Recipe: Grilled BBQ Pork Chops

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It’s grilling season and we’re hungry! So often we think of burgers and hotdogs when it comes time for a little cookout, but today we’re craving something that requires a fork and knife. This recipe for Grilled BBQ Pork Chops is a year round staple at Passanante’s Home Food Service and we’re sure you’ll love it too.

Grilled BBQ Pork Chop

BBQ Sauce Ingredients:

  • 2 tbsp. Vegetable oil
  • 1 Onion, finely chopped
  • 1 Garlic clove, finely chopped
  • 1 Lemon
  • 1/2 cup Brown sugar
  • 1/4 cup Vinegar
  • 1/2 cup Tomato ketchup
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. Tabasco sauce
  • 1/4 tsp. Chili Powder

Pork Chops Ingredients:

BBQ Sauce Method:

  • Heat oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes.
  • Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool.

Grilled Chops Method:

  • Light the grill.
  • Season the pork chops with salt and pepper and brush with the cooled barbecue sauce.
  • Grill the pork chops, basting often for approximately 5-7 minutes.
  • Turn over and continue grilling and basting until the chops are done, 5-7 more minutes.

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Recipe: Dill Yogurt Poached Salmon

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  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.

Recipe: Spicy Thai Chicken Kebabs

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Zesty. Spicy. Tasty.
You’ve gotta give our simple recipe for Spicy Thai Chicken Kebabs a try. Fire up the grill and season at your own risk… some like it hot — including us!

Spicy Thai Chicken Kebabs

Thai Spice Mix Ingredients:

  • 7-10 Thai basil leaves
  • 1 tbsp. Cracked pepper flakes
  • 1/2 tbsp. Chili/Red pepper flakes
  • 1 inch Ginger, sliced
  • 2-3 Garlic cloves
  • 2 tsp. Fish sauce
  • Salt
  • 1 tbsp. Brown sugar
  • 3 tbsp. Olive oil

Chicken Kebab Ingredients:

  • 1.5 lbs. Boneless chicken thighs cut into 1-inch pieces
  • 10 wooden Skewers soaked in water
  • Chopped Thai basil
  • Romaine lettuce to serve

Spice Mix Method:

  1. Place all ingredients in a small food processor and pulse until you have a smooth paste. Set aside.

Chicken Kebab Method:

  1. Mix the chicken and spice mix together and set aside for a least a few hours, preferably overnight. Place the wooden skewers in water to soak overnight as well.
  2. The following day, skewer the chicken dividing up evenly between the skewers.
  3. Prepare the grill to medium-high heat and brush the grill with some oil.
  4. Place the chicken skewers on the grill and cook for 5-10 minutes per side until chicken is cooked through (160˚F) and charred from the grill.
  5. Sprinkle black pepper and chopped basil on top before serving.
  6. Serve with Romaine lettuce (optional).