Fermented Faves

Eating in The Alps is so much fun! With all that cheese, sausage, braised meats, and noodles, you need a pop of bright flavor and acidity to keep it in balance. The natural accompaniments that you’ll find rely on fermentation, which both packs a powerful punch and has health benefits.

Some of our faves include:

  • Henstenberg Traditional German Barrel Pickles
  • Maille Cornichons
  • Hengstenberg Red Cabbage
  • DLM Bulk Sauerkraut
  • Krazy Kraut Krazy Currey

We’ve Hatchified the Deli & Kitchen!

We can’t get enough of the incredible flavor and perfect heat Hatch Chiles are known for, so we’ve upped the spice level in some of our Deli and Kitchen favorites with these perfect peppers. Check out some of the new ways to enjoy Hatch Chiles!

Hatch Chile Potato Salad

Be sure to ask for a taste this month of Hatch Chile Potato Salad. All the flavor of our classic potato salad with the added flavor and little kick from our roasted Hatch Chiles.

Hatch Chile Elote-Style Corn Salad

If you haven’t tried the Elote-Style Corn Salad from our Deli, now is the time! For a limited time we’re offering Hatch Chile Elote-Style Corn Salad. Hatch Chiles meet the traditional smoky, sweet, spicy, and tangy flavors of Mexican Street Corn in this easy-to-eat salad.

Hatch Chile Chicken Quesadilla

We’ve introduced Hatch Chiles to one of our best-selling grab-and-go items to create the Hatch Chile Chicken Quesadilla. DLM’s all-white meat chicken, peppers, Hatch Chiles, onions, and Monterey Jack cheese have us savoring each bite of this tasty quesadilla.

Hatch Chile Encrusted Macaroni & Cheese

Encrusted Macaroni & Cheese + Hatch Chiles? Yes, please! Rich, cheesy macaroni and cheese studded with pieces of Hatch Chiles and topped with a buttery breadcrumb crust. Our Hatch Chile Enrusted Macaroni & Cheese has quickly become one of our favorites.

South of the “New Mexican” Border Dip

Dip into the South of the “New Mexican” Border Dip. Creamy and flavorful, this dip is a great addition to your game day spread. Scoop up every tasty bite with DLM Tortilla Chips and cheer on your favorite football team!

Taste of Thailand

What is it about Thai food that has so many of us enthralled? I can answer that with four words—hot, sour, salty, and sweet. In most Thai dishes you can find some kind of combination of all of these taste components. In addition to the contrast of flavors, you’ll also find a contrast of textures. How fun is that? Think for example of bright herbal soups, savory curries, crunchy salads, slurpy noodles, spicy dips, and beautiful tropical fruit to name a few.

Grab your Produce Passport and get ready to dive into the world of delicious Thai Produce!

Street food found in Thailand is some of the best in the world. Some favorites from my travels include spring rolls, grilled satay, salty fish cakes, and sweet sticky rice in baggies along with the best fried chicken I’ve ever eaten in my life.

Lucky for us, it’s easier nowadays than in years past to find the ingredients to recreate excellent Thai food in your own kitchen. Rice and mung bean noodles, curry pastes, coconut milk, fish sauce, and chili sauce are now common and you need to find some room for them in your pantry. Along with some fresh veggies and a variety of proteins, a taste of Thailand can be yours! So challenge yourself to roll up your sleeves and explore the incredible flavors that the cuisine of Thailand has to offer.

Curious about curries? Learn about the different types and how to use them!

Noodle on These 3 Recipes:

1. Pad Thai

2. Yum Woon Sen

3. Chicken Pad See Ew

 

Curry Paste 101: Cook with Curry Paste at Home

Thai curries are a mainstay of traditional Thai cuisine and one of the easiest dishes to make at home. There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. They all share some common ingredients, but the addition of different types of chilies, spices, and herbs add to the overall color and flavor. It’s the color of the chili that imparts each signature hue to the paste, and each curry paste has its own distinct flavor.

It should come as no surprise that red curry is made with the addition of several red chilies, while green curry is made with green chilies, and yellow curry is made with yellow chilies. In Thailand, these chilies have slightly different taste characteristics in addition to their colors. Over time, however, other ingredients have also been added to the curry pastes to enhance each recipe, making them even more distinct from one another.

Red Curry Paste

The most common (and versatile). It’s used in a variety of dishes usually with the addition of coconut milk, making the flavor a little spicy and sweet. Try with vegetables, chicken, salmon, or tofu.

Yellow Curry Paste

The mildest out of the three, it’s the fresh turmeric and sometimes cumin that give it that beautiful color. Try with a little coconut cream and simmer it with some mild white fish or chicken.

Green Curry Paste

Made with green chilies, this curry paste is so flavorful! Lots of cilantro, basil, and Kaffir lime helps round out the spice level. Try it with fish, shrimp, zucchini, or chicken.

When it comes to Thai cuisine, it’s important to refer to both the dish and the curry paste used to make it. As we celebrate Thai cuisine, we hope you feel adventurous to explore with curry pastes in your kitchen! Keep reading for some ideas of how to integrate curry pastes when cooking at home:

Ideas for Using Curry Pastes

Curries and Stews

Probably the most common use for Thai curry paste is in curries and stews. Cook the curry paste in a little oil first to bring out its flavors, then coat proteins — like chicken, pork, or tofu — and vegetables with the warmed paste. Then add stock, coconut milk, or a little of both before slow cooking until it’s flavorful and tender.

Salad Dressing

For a spicy salad dressing, blend Thai curry into a basic vinaigrette or whisk it into yogurt or mayonnaise for a creamier salad dressing. Use this dressing for green salads, cold noodle salads, or even as a dip for raw vegetables. Make sure to balance out your dressing with some acid, like vinegar or lime juice, and some sweetener if needed.

Marinades

Mix a small amount with some vegetable oil and a splash of lime juice. Brush meat or let sit in marinade briefly before cooking. A good starting point would be to try yellow for chicken, green for fish, and red for beef.

Seafood

Thai curry paste can add tons of flavor to seafood dishes, especially more mild-tasting seafood, like white fish or shrimp. Spread it on fish before roasting or steaming, or use it in the saucy base of a mussels or clam dish.

Noodles

Make a Thai curry sauce and serve it over noodles instead of rice for a change of pace. You can also use Thai curry as a base for stir-fried noodles; just thin it out with some broth or coconut milk before you toss everything together.

Soups

The beauty of soups that use Thai curry paste is that you usually don’t have to simmer them for very long since the paste is so flavorful by itself. Many soups combine Thai curry with coconut milk since the milk adds richness and tempers the spiciness of the paste

Looking for a Finished Thai Sauce?

Cooking with curry paste is something that every home cook can do! But if you still find it intimidating or you just want to enjoy the pleasure of a finished sauce, we also recommend a new product to Dorothy Lane Market. It’s a line of authentic Thai sauces created by Watcharee Limanon, a culinary artist from Bangkok. Made from all-natural ingredients, these gluten-free sauces are a great way to prepare authentic Thai dishes at home, whether you choose their Thai Peanut Sauce, Thai Yellow Curry Sauce, Thai Green Curry Sauce, or Thai Massaman Curry Sauce.

Eat Your Greens

Never heard of Utica Greens? This is one vegetable side you should taste! This dish got its start in New York State and is common there in Italian restaurants and the local Italian communities. But now it’s having a moment in the spotlight, popping up in food magazines and trendy places throughout the U.S.

The main ingredient is escarole and if you aren’t familiar with it, it’s those greens used in Italian wedding soup. With its slightly bitter edge, it’s widely used as a salad green. If you like cooked greens, you should come by and get a sample of what this dish tastes like. There is nothing quite like it!

Think garlicky breadcrumbs, plenty of good olive oil, a healthy dose of Parmesan cheese, and meaty bits of pancetta all tangled up in blanched escarole. The secret ingredient to this dish is where it gets its spicy kick. Some pickled Italian cherry peppers are thrown in to give this dish its distinctive sweet/hot flavor profile.

All you have to do when you get them home is throw it in a hot oven to help toast up those breadcrumbs and serve hot. I like them under the broiler to get a little char on them while all the delicious breadcrumbs and Parmesan get toasty. All I need is a glass of a crisp white wine and I am one happy camper!

Destination: Oaxaca, Mexico

Mexican food—who doesn’t like it? It’s a cuisine that’s embraced worldwide. Interestingly, Mexican cuisine was the first to be awarded an UNESCO Culinary Heritage Status. As we embark on a new Food Explorer destination this month, we’re especially drawn to the cooking coming out of Oaxaca, Mexico (pronounced Wa-ha-ka).

We’re not the only ones who are slightly obsessed with Oaxacan cuisine. American chefs, restaurateurs, and cookbook authors are heavily influenced by Oaxaca, including Rick Bayless, Alice Waters, and Diana Kennedy, to name a few. It’s become quite the trendy food-lover destination bringing in tourists to the region and flooding their food markets. Although we can’t hold a candle to that experience, we’re excited to bring our interpretation of some of these food experiences to DLM.

Oaxacan cuisine has a large variety of ingredients coming from mountain areas, central valleys, southern coastline, and in and around the capital city that shares its name. Think staples like not only corn and beans, but a variety of chiles and stunning produce, seafood, chocolate, avocados, cheeses, and even the smoky mezcal that heavily influences this cuisine. Other more exotic ingredients are the delicious, but not super attractive, corn fungus called  huitlacoche (or corn smut) and a small type of grasshopper called chapulín that is full of protein and plentiful to the area.

We especially love favorites from Oaxaca, such as tlayudas, tamales, quesadillas, black beans, and Oaxacan cheese, also known as quessillo. Chocolate also is plentiful, mostly drunk hot. But the primary focus and foundation of Oaxaca cooking is mole, see page 6 for more! We’re excited to explore Oaxaca and we hope you join us for the journey.

Click here for some recipes to try at home or ways you can bite into Oaxaca, Mexico, via DLM.

Oaxacan Cuisine at Home & DLM

Oaxaca has become a trendy food-lover destination and it’s easy to see why. This cuisine contains a large variety of ingredients coming from many regions. Along with corn and beans, they’re known for their use of chiles, fresh produce and seafood, chocolate, cheeses, avocado, and some exotic ingredients. Come along with us as we explore some recipes for you to make at home as well as Oaxacan foods you can enjoy right here at DLM! Plus, Be sure to join us 11 a.m. to 5 p.m. Saturday, July 20, for our Oaxaca Food Explorer Day, in addition to our Tlayuda Cookout, 11 a.m. to 6 p.m. July 19-20.! While you’re here, be sure to look for our one-day sale items! Click here to get a sneak peek of the one-day hot prices on featured items.

Tlayuda

Join us for our Tlayuda Cookout, July 19 & 20, 11 a.m.-6 p.m., at all DLM locations!

MAKE IT AT HOME

Start with 3 basic ingredients:

  1. A large tortilla (preferably corn).
  2. Refried black beans.
  3. Oaxacan String Cheese or shredded Chihuahua.

Then add any of the following: Roasted or grilled veggies, sliced avocado, sliced tomato, salsa, and either shrimp, chorizo, braised pork, etc.

To cook: On a griddle or large sauté pan, heat a tortilla with a little oil. Flip and smear with refried beans. Top with cheese and other ingredients if desired. It’s ready when the cheese is melted. Serve open-faced or folded over.

Jicama with Chile Lime

MAKE IT AT HOME

Forget the veggie tray! Branch out and try some crisp and crunchy jicama drenched in fresh lime juice and sprinkled with dried chile powder. It’s refreshing and delicious on a hot summer night!

Chile Beef Torta

GET IT AT THE SANDWICH STATION 

A torta is basically a Mexican sandwich filled with a variety of ingredients and served in a white sandwich roll. We’re excited to feature a Oaxaca-inspired Chile Beef Torta as our Sandwich of the Month, with deeply flavored beef topped with pickled carrots, onions, and jalapeños, sliced ripe avocado, queso fresco, and fresh cilantro.

Elotes-Style Corn Salad

GET IT AT THE DLM DELI

We’ve taken all the flavors of traditional elotes and made an easy-to-eat Deli salad that’s full of charred corn, plenty of lime juice, a little sour cream, cheese, and dried red chile.

Watermelon Agua Fresca

GET IT AT THE DLM COFFEE BAR

The refreshingly sweet Agua Fresca literally translateds to “fresh water.” We’re featuring our version of Watermelon Agua Fresca all month at our Coffee Bars. Made with ripe watermelon, cold water, lime juice, and a touch of agave for sweetness.

Quesadilla with Oaxacan Cheese

MAKE IT AT HOME

If you like quesadillas (and really, who doesn’t?) you’ve got to try this simple creation! To start, get the best corn or flour tortilla you can get your hands on and Oaxacan cheese. This cheese is like string cheese in texture, but it’s perfect for a stretchy quesadilla and is just delicious when melted.

Street Corn

GET IT AT DLM (SELECT TIMES BELOW)

As if local Brentlinger’s Sweet Corn could get any better! We have a corn roaster that travels between all three stores, and the results are scrumptious! Whether you choose The Classic or the every-popular Mexican Street Corn style, you’ll have no regrets! 

July’s Corn Roasting Schedule 11 a.m.-5 p.m. at each location:

July 19-20 (DLM WSQ)

July 26-27 (DLM SPR)

Subject to change according to availability.

Beef Barbacoa

GET IT AT DLM (limited time while supplies last this Saturday)

Even our Meat department is getting into the Oaxaca celebration! This Saturday, July 20, they’ll be featuring a slow-smoked Beef Barbacoa for a limited time and while supplies last. DLM Natural Beef Boneless Chuck Roast is smoked for 12 hours for a mouth-watering Beef Barbacoa! Sure to be a hit, you can create any number of Oaxacan dishes, such as street tacos. 

 

Let Summer Be-Gin!

I am not a Scotch drinker nor am I really a Bourbon drinker, but I can appreciate a well-made Old Fashioned or Manhattan every once in a while. So when planning our last vacation to Scotland, I knew my husband would be extremely happy enjoying the local spirits. The Scots aren’t known for wine and not being a beer drinker I thought I was going to be “Debbie Downer” at the pub. But, I had no idea how much the UK was into gin and other non-Scotch-based cocktails.

I found something to drink there and it was so crisp and just plain refreshing! I had no idea that it would take a trip to Scotland to make me realize just how good a well-crafted tonic could be! Almost every pub and restaurant we went to had not only amazing Scotches to choose from, but a HUGE selection of gin. The variety of mixers was incredible but the one that was most recommended to me to was Fever-Tree Mediterranean Tonic Water. I was pretty familiar with that brand name although this particular flavor was one I never had in the States before. It’s a little hard to describe in flavor. Reminiscent of a salty ocean breeze, it has a slightly herbal component to it that kind of reminds me of rosemary or herbes de Provence. Plus, I didn’t even need to add the gin! (But I did—more than a couple of times.)

What I can describe is how easy it is to make a simply stunning and refreshing drink. Cut a thin slice of grapefruit, lime, or orange and place it in the bottom of a glass. If you happen to have some fresh herbs handy, throw in a small sprig of rosemary or a basil leaf (thyme will work too).  Add ice and pour a bottle of Fever-Tree Mediterranean Tonic Water to the rim. Muddle or stir, and voila! Or, do like the Highlanders do and add a little gin. Perfect summer drink!

Your Guide to Classic Steak Cuts

One of my favorite classes George Punter and I taught was a food and wine pairing class called The Great American Steakhouse. We pulled out all the stops with a classic throwback menu of Clams Casino, Wedge Salad, Steak au Poivre, Hand-Cut French Fries, and Chocolate Mousse, plus wine pairings that were simply stunning. Needless to say we all had a blast, but we did spend quite a lot of time just talking steak.

Rib-Eye
Rib-Eye

I pulled out all of our tender steak cuts and we discussed each of their attributes. If you are always buying and ordering the same cut, I would like to challenge you to break out and try a couple different ones. Different steak cuts vary in textures, looks, moisture & fat content, and obviously price.

Rib-Eyes tend to be the choice of most serious steak lovers. Plenty of tender meat and lots of flavor, it is sometimes called a Tomahawk Steak with the rib bone attached, or Beef Rib Steak, Saratoga Steak, or Cowboy Steak. In my kitchen, I don’t mess around too much with this cut because you are paying for all of its natural, big flavor. Enjoy it simply well-seasoned with some good sea salt and freshly ground black pepper. And a glass of California Cabernet.

NY Strip Steak
NY Strip Steak

Although Strip Steaks have less visible fat, I enjoy the firmer, slightly chewier texture better when I am in the mood for serious steak. This particular cut was made famous by Delmonico’s, an NYC restaurant founded in 1827. This restaurant offered a short loin as one of their signature dishes, and so the cut became known in the East Coast area as the Delmonico Steak. New York Strip, another name, is cut from the short loin part of the sirloin and has a fine-grained texture that has enough fat to produce lots of flavor but tends to not be as tender as a ribeye.

Call it what you want, Filet, Filet Mignon, Tenderloin, or Châteaubriand, it’s unbelievably tender and buttery on both texture and flavor. It also happens to be one of the leanest types of steak cuts. Since fat = flavor here, this is the steak I like to serve with some kind of full-flavored sauce (béarnaise or green peppercorn) or mount with some herb butter to ramp up its flavor.

 

Porterhouse

The Porterhouse is a thick, bone-in steak where you get the best of the strip steak on one side and filet on the other all in one cut. (The T-Bone is the smaller, thinner cut version.) A fun steak to share or carve at the table as one of these can easily feed 2-3 people! I like to grill this one for special occasions, seasoned well and drizzled with some Vera Jane’s Extra-Virgin Olive Oil.

 

Top Sirloin

 

Love all sorts of rubs and marinades? Then Top Sirloin is for you. I tend to think of this steak cut as the unsung hero. Although it is naturally a bit tougher than the other tender cuts of steak, its grainy texture and leanness will more than make up for it in its overall flavor and price point. This cut benefits from the added fat a marinade can provide or the flavor boost from your favorite rub. I love it for steak salads and sandwiches, plus it can serve a crowd (or my family) who all want steak but are on a budget.

Vary your steak choices based on what you want on your dinner plate. Each steak cut offers different attributes and might not work for every finished dish. Remember two important things: fat = flavor and you get what you pay for!

Get Your Kicks with These 8 Recipes from Route 66

The ultimate road trip in America has got to be driving Route 66, spanning eight states with iconic comfort foods along the way. Although it was officially decommissioned in the 80s, it continues to attract tourists, road warriors, and food lovers looking to taste pure Americana. Today the historic route boasts vintage motels, nostalgic roadside attractions, and some really good road food.

After the Great Depression, folks finally had a little extra cash so they piled into the family car and embarked on a road trip of a lifetime with destination spots like the Grand Canyon or Disneyland Park in mind. Even great movies, songs, and books were inspired by the open road and aura of Route 66. For many, this road trip is also about the iconic flavors, like home-style baked goods, spicy chiles, BBQ, and all-around good country eating!

Buckle up and take a bite out of these eight recipes representing the eight states along Route 66!

1. Chicago Dog

2. Kansas BBQ Rub

3. Country Fried Steak

4. Buttered Pecan Blueberry Cobbler

5. Cowboy Steak

6. Easy Sticky Buns

7. Chicken Posole

8. Fish Tacos with Lime Crema & Cabbage Slaw