As Thanksgiving nears and you are planning your menu, look no further for these perfect recipe ideas that’ll pair perfectly with your DLM Free-Range Turkey. See below for 10 side dish recipes that will have your guests in awe as you present and enjoy your seasonal fare.
Last week, George Punter and I taught 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.
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. 🙂
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.
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.
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!
Fall is here! It’s time for hayrides, apple picking, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 8 recipes sure to have you fall-ing for the season.
8 Recipes to Welcome Fall
This yummy recipe features the stars of fall: Honeycrisp Apples, Beaujolais Nouveau (available mid-November, but a strong red makes a great substitute), and DLM 100% Apple Cider.
The perfect weekend breakfast.
It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.
This warming soup has subtle sweetness and spice, and is full of unique flavor.
The perfect edible gift for friends and neighbors.
A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.
This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.
Ooey, gooey deliciousness, these butter bars are ones to share.
With Oktoberfest upon us, it is time to get serious about mustard!
Plain and simple – I love mustard. When I was a kid I hated both ketchup and mayonnaise, and believe it or not, all forms of frosting too! One of my favorite after-school snacks was a piece of ham slathered with mustard and rolled around a pickle. Mustard has been a constant condiment that has always had a home with me. Nowadays, there is always a minimum of 3 kinds in my home refrigerator, although on average it runs closer to 5.
Being a native Chicagoan, good ol’ Yellow Mustard is a staple in my fridge—I even keep a spare one in my pantry. There is simply no other that will work on a Chicago style hot dog or a burnt bratwurst at my house. Plus, it’s indispensable for American potato salad along with my mother-in-law’s salad dressing, a family classic.
While in culinary school, I learned how important and versatile Dijon Mustard can be. Way beyond a simple ham and cheese sandwich, there are sauces, marinades, vinaigrettes, and so many more recipes make that jar living in your fridge a powerhouse of creative ideas just waiting for you to open the lid.
Whole Grain Mustard can do things that other mustards can’t – texture being an important and distinctive feature. Whether you are coating a rack of lamb or spreading it on top of a country pâté, it not only adds that acidic brightness of mustard flavor, but also a pop of crunch that is unmistakable. Visibly it helps add interest and it informs the diner that mustard is an integral part of the dish.
Being a traveler has added a bevy of other mustards to my arsenal that are delicious and truly unique. I love the German Extra Hot Mustard for its wicked bite, Provence Mustard for any cheese and charcuterie tray I am whipping up, and Tarragon Mustard for anything with poultry to name a few. Stop by our mustard aisle and broaden your culinary horizons.
We use the word “celebrate” in the name of this event to emphasize that the gluten-free community no longer needs to cringe when hearing the term “gluten free,” assuming that it means “fun free.” In fact, it’s quite the opposite. You can have your cake (gluten-free, of course, from Love Cakes by DLM), and eat it, too. “We celebrate in knowing that making the gluten-free choice makes us healthier and happier,” says C.A. Diltz, our in-house gluten-free expert. Celebrate Gluten Free, happening 11 a.m. to 3 p.m. Saturday, October 6, at DLM Washington Square features more than 20 vendors providing everything from gluten-free baked goods, snacks and condiments to beverages, supplements, and skin care items. We invite you to stop by this event to try it, taste it, and continue the celebration at home.
October 6 • 11 a.m. to 3 p.m. at DLM Washington Square • FREE
Featured Seminar: 1 p.m. (DLM Culinary Center) Celiac Disease: The Final Frontier, presented by Dr. Sean Bingham with Dayton Children’s Hospital
We are excited to have more than 20 vendors this year, each offering mouthwatering gluten-free products. Here is a list of some of the wonderful vendors we have attending!
Bites of Nostalgia
Love Cakes by DLM and Bites of Nostalgia, a local company out of Bellbrook, work together to create delicious, beautiful treats for any special occasion. Cakes and cupcakes are available at any DLM location; 24-hour notice recommended. Biscotti are available at every DLM Coffee Bar, and include flavors like Ginger Spice which is dairy free!
Made Without Grain
Formerly The Brown and Blond Bakery, the Dark Chocolate Brownies and Blondies are available as baking mixes. This allows for alterations when baking, like using an egg substitute, milk can be used instead of water, or butter instead of oil. Skeptics are shocked grain-free baked goods can actually have great taste AND texture.
Maui Mae’s Raw Chocolate
Hawaiian resident, Anna Borchers, moved back to Dayton from the Hawaiian Islands to be near family. Anna comes from a family of bakers, so when she had her first child and realized she didn’t want to go back to work full-time, a business was also born. Her husband Bradley is the official taste tester and is a Chaminade Julienne graduate. She focuses on raw coconut chocolates and Hawaiian-grown macadamia nuts. With 40x the antioxidants of blueberries, her soft and creamy fudge is made of raw cacao, organic virgin coconut oil, and agave nectar. So it’s actually good for you! The roasted macadamia nuts sprinkled with sea salt are the perfect sweet and salty combination!
Hannah’s Healthy Bakery
Hannah’s passion to help others with dietary issues and those with food intolerances led her to develop her grain-free baking mix. It is made mostly with almond and coconut flours which are high in protein and fiber. This paleo mix is also free of gluten, grains, dairy, and sugar. New this year- GF Fruit Pies which will be available in our Frozen department year round.
Tina’s Sweet Treats Pies
Tina’s Sweet Treats is a gluten-free bakery located in Franklin, Ohio. Owner Tina Wagner will be sampling and taking orders for her gluten-free holiday pies. Choose from Pumpkin, Pecan, Cherry Crumble, and Apple Crumble. All pies will be $20 and ready for your Thanksgiving and Christmas dinners.
Located on the coast of Maine, Lopaus Point is where the love of food and sharing it with others was rooted in a young Stacie. Today, sharing that love with others through delicious waffles and baked treats is both Stacie’s and Lopaus Point Bakery’s mission. Their waffles are made with real, simple ingredients prepared in a dedicated GF facility.
Purely Sweet Bakery
This local bakery is healthy as well as allergy friendly. They specialize in paleo, vegan, gluten-free, and organic raw baked goods with an emphasis on clean eating. Purely Sweet Bakery uses fresh ingredients and their products are free from preservatives.
Spice Paradise owners, Ulrike and David Massey, fulfilled a longtime dream of opening their own business in the Oregon District. Their vegan dry soup mixes are 100% natural and free of preservatives, artificial colors, and artificial flavors. Explore the world of natural flavors with soups like Vegetable Chili, Spring Vegetable, and Split Pea soups.
Florentine Legacy Sauces
Nick and Peter Penzone were proud owners of Florentine Restaurant in Columbus, Ohio, a fixture for 71 years and three generations of Penzones. After closing in December 2016, customers clamored for their signature sauce and Florentine Legacy was born. DLM is proud to offer their Marinara and Tomato and Cream Sauces, both which are gluten free. Be sure to stop by their table at Celebrate Gluten Free event and try a sample.
Schär’s Gluten-Free Artisan Baker Breads have amazing taste and texture, crafted with sourdough, millet, buckwheat, quinoa, sunflower seeds, flax seeds, agave, and honey. Available in White, Multigrain, and 10 Grains & Seeds varieties. Schär Honeygrams are delicious crackers which are ideal for s’mores! Gluten free and made with real honey, pack these for your next outdoor adventure as they are perfect for a campfire treat! These little single-serve, cocoa-covered Sch’nack cakes from Schär are filled with cream and dipped in German chocolate. Ideal for lunch boxes or to take on the go to enjoy with a cup of hot coffee!
Summer is in full throttle, which means it’s time to fire up the grill for an easy, breezy supper. Enter the beloved hot dog, the long-reigning grill favorite. Whether you choose a DLM Uncured Grass-fed Beef Hot Dog, Beeler’s Hot Dog, or the Vienna Beef Hot Dog signature to a Chicago Dog featured below, our Meat department has you covered. Now, how do you teach that same old hot dog new tricks? We’ve got 5 gourmet hot dog ideas from DLM’s Chef Carrie Walters that do just that.
The best part is that you’ll find everything you need to bring these creative hot dog recipes to life at Dorothy Lane Market, including our Bakery’s classic DLM Hot Dog Buns that are oh-so-soft and baked every day right here. So fire up the grill and dress your hot dog in new and exciting ways this summer.
1. CHICAGO DOG
DLM carries the “official brand” of Vienna Beef Hot Dogs, a Chicago staple. Top with yellow mustard, pickle relish, a dill pickle spear, chopped fresh tomatoes and onions, and a generous sprinkle of celery salt. P.S. No true Chicagoan would ever think about adding ketchup!
2. FRENCHIE DOG
Top a DLM Uncured Grass-Fed Beef Hot Dog with a thick ribbon of DLM Dijon Mustard, caramelized onions, shredded Gruyère cheese, and garnish with fresh thyme.
3. BLT DOGBLT Hot Dog
This is an instant classic with a slice of DLM Uncured Applewood-Smoked Bacon layered on top of a Hebrew National Beef Frank. Add to it crisp lettuce, ripe heirloom tomatoes, and garlic!
4. BUFFALO Hot Dog
Give this dog a generous dose of Schultz’s Gourmet Spicy Original Hot Sauce, dolloped with housemade DLM Blue Cheese Dressing, fresh chopped celery, and a smattering of blue cheese crumbles.
5. GUAC DOG
Try slathering a grilled hot dog with DLM Fresh Guacamole, housemade Pico de Gallo, a dollop of sour cream, and sliced black olives!
As we find ourselves somewhere in between spring and summer, there’s one thing that’s certain: We’re in grilling season and we couldn’t be more excited. So put the pots and pans away. Break out the grill and don’t look back. Why stop at just dinner? You can get your grill on from the salad, to the steak, and carry through to dessert. See below for eight of our best grilling recipes to light your grill fires and keep them burning strong all summer.
After brining your pork chop in a mixture of beer, sugar, and molasses, this grilled grub is taken to new heights. Get the recipe.
As the saying goes, you can have your grilled steak and dessert, too. You’re gonna want to keep the grill on a little longer for this beauty. Get Grilled Pound Cake recipe & watch video.
Take that burger to new heights. With a dash of Tabasco sauce and Worcestershire, a burger made from ground chuck will never be the same. Top with Barber’s 1833 Vintage Cheddar and beer-braised onions for the win. Get the recipe for The Ultimate Burger with Beer-Braised Onions.
The zest of lime, heat of the jalapeño, and coolness of cucumber and cilantro add a spicy cool twist to these swordfish steaks. Get the Grilled Swordfish with Cucumber Lime Salsa recipe.
After grilling the eggplant and tomato, you assemble this dish like an artful puzzle, layer by delicious layer. Then, finish off in the oven. Get Grilled Eggplant Parmesan recipe.
This recipe is a personal favorite of DLM Chef Carrie and her family. The bright and shining flavors of the tomato-olive salad are simply invigorating with each bite next to the melt-in-your mouth grilled steak (use flank or skirt steak). Get Steak with Tomato-Olive Salad recipe.
The innate sweetness of peaches is intensified even more once you sear on the grill. This salad is just the ticket for summer eating. Get recipe for Grilled Peach Salad with Roquefort and Arugula.
One of our favorite party-pleasing dishes, the Thai Beef Salad is packed full of flavor. Get the Thai Beef Salad recipe.
Roast chicken doesn’t get any easier than this! Last week for a fancy wine event, I plopped one of DLM’s Pollo Ripieno in a roasting pan and drizzled it with our olive oil. Then I tossed it in a 350°F oven, and in a little less than an hour time I had the most delicious roast chicken full of Tuscan flavors.
Everyone couldn’t get over that they could just buy this, oven ready-to-go and everything! I like to count on it for always being a crowd pleaser and something I never have to stress over while making dinner.
Our Meat departments make them by hand by taking our whole boneless chicken and stuffing it with ground pork, veal, and bread crumbs. Then, it’s seasoned with salt, pepper, fresh rosemary, and garlic, and wrapped in pancetta. Buon Appetito!