If you haven’t tried our bangers we make every day fresh in our Meat department, this weekend is a good time to start. We make both English-style and Irish-style (difference being the Irish has the addition of ginger) with just the right amount of fat to make the sausage pop and “bang” while browning them up in a skillet.
At my house, I like to roll them around in a sauté pan with a little oil and get the casing nice and snappy. We also have some really good bangers from a company called Jolly Posh. These sausages are larger in diameter and great for a quick Irish Banger Dinner or stuffed inside one of our Bakery buns with some whole grain mustard.
Started by Nicholas Spencer, Jolly Posh was inspired by traditional Irish foods and his hunger for the classic flavors of home (Ireland). Their all-natural bangers are free of hormones as well as nitrites, nitrates, and MSG. In our stores, look for their Traditional Pork Bangers and Pork & Herb Bangers.
Or try some of their white pudding, which is seasoned pork, oatmeal, and breadcrumb mixture that is awesome for an “over the pond” breakfast experience. Just slice it up, fry it till golden brown, and serve it alongside some of our local eggs. It’s magically delicious!
Simply speaking , pot roasting or braising is cooking a tougher cut of meat gently and slowly in liquid until it becomes tender. This can result in a flavorful sauce that’s just waiting to be served with a starch or sopped up with DLM Artisan Bread.
The bonuses are plenty as not only does it make your house smell amazing but it feeds a crowd of people economically. And yes, it does tend to taste better after a day or two, so make enough for leftovers.
CHOOSE THE RIGHT CUT OF MEAT
Good news—tougher cuts tend to be cheaper and they make the best braises. That combo of low and moist heat turns well-worked muscles, sinews, and connective tissue into rich, gelatinous, fall-off-the-bone deliciousness. Try: Chuck roasts, short ribs, pork shoulder, veal breast, lamb shanks, and chicken thighs. Bone–in meat imparts even more flavor.
BROWN & SEAR LIKE THE BEST
This step creates the foundation flavors for the entire braise, resulting in gorgeous, deep golden-brown coloring. Browning takes time and space, so don’t crowd your pan as it may take multiple rounds! Heat a heavy-bottomed pan or Dutch oven with a little fat to start. Then, complete the following steps.
STEP 1: Remove browned meat from pan and start the next round of browning mirepoix, additional veggies, aromatics, etc.
STEP 2: Deglaze pan using liquid. This helps those browned bits become liquid, reinforcing the dish’s foundation flavors. Use enough liquid to partially submerge the meat. More liquid yields a stew-like consistency while less results in a more concentrated, richer sauce.
STEP 3: Cover dish and either place in a low-heat oven (325°F or less) or low simmer on the stove. Note that the oven tends to be more consistent. How long? It depends on what you’re braising and the size of the cut. That’s the thing about braises—it’s done when it’s fork tender.
STEP 4: Season sauce to taste with salt and freshly ground black pepper. Add a splash of acid, such as lemon juice or a glug of wine to brighten things up. Want the sauce thicker? Remove the meat and veggies and bring liquid to a strong simmer. Reduce until desired consistency and season.
Planning on going to an expensive steakhouse for Valentine’s Day? Before you blow a whole lot of money hear me out. I love to go out and eat. I appreciate everything our local restaurants do, plus I don’t have to cook or clean up.
One of my main pet peeves is that you go out and spend a fortune on what is quite frankly a pretty simple meal (plus wine and tip of course). Face it – the mark up on that bottle alone of wine costs you a pretty penny when you can spend the same amount of money and get a serious upgrade at retail.
It’s one thing if you are spending some serious time cooking from scratch say a good beef bourguignon and a chocolate soufflé that can be a little tricky but if you are going for that classic steakhouse kind of thing you can save some money and really ramp up the quality!
Let’s break it down – First course shrimp cocktail? It can’t get any easier to replicate this at home. Our fresh cooked plump shrimp cocktail can rival any local restaurant with its quality. Keep it nice and chilled and customize the cocktail sauce just the way you like it.
I know you all can handle making a good salad with what is available here at DLM every single day. You can even skip the prep work and make one exactly with what you want in it at our salad bars complete with from scratch housemade dressing (plus our new butter and salt DLM Croutons!) Baked potatoes are easy enough to master but in case you want to cheat a little swing by and pick up our loaded or stuffed potatoes with the “works”.
Steak – You simply cannot find a better tasting higher quality one than right here. Simply season generously with sea salt and freshly ground pepper. Need some info on steak? Click here or ask one of our experts in our meat department.
Cheese Course and Dessert? Think of the options here – cheese, fruits, and nuts from all over the world. The best French pastries, chocolate-dipped strawberries, decadent cheesecakes, and even chocolate mousse. Best part? No tipping, no designated driver, and the music playlist has all of your favorites!
Looking for an alternative to everyday protein choices? Let’s talk about duck. When I was a kid, my only experience with duck was a whole roasted one that was usually greasy, overcooked, and drowned in overly sweet orange or cherry sauce. Did you have the same?
My experience and attitude changed when I first tasted Pekin duck in Chinatown as a teenager. I couldn’t get enough of it and then promptly fell in love with hoisin sauce. Fast forward to the 70s and 80s when duck was suddenly everywhere—from California-style pizzas to amazing chopped salads.
At DLM, we carry Culver Duck from Middlebury, IN. Their ducks are antibiotic free, sustainably raised, fed a vegetarian diet, and are free roaming. We like their strict standards as the quality really shines through in the flavor.
What has changed since my early experiences with duck is how easy it is now for the home cook to actually prepare it without having to roast the whole thing and smoke up the house. We carry smoked and fully cooked breasts along with legs and whole or half birds. So whether it’s the main dish, tossed in a salad, or carved tableside, branch out a little bit and taste how good duck can be.
Try smoked duck breast sliced thin on your next charcuterie platter. A boneless breast can cook up in 15 minutes or so and is simply delicious. As an added bonus, that skin gets so darn crispy it’s almost addicting!
I’d be remiss if I didn’t brag about the recipe-ready duck confit. It’s wicked good and so much time is saved by getting it already perfectly cooked. Heat in a hot pan and voilà, so much flavor.
Try shredding a little duck confit over a winter salad or stir into a bubbling pot of lentils or beans for added depth of flavor.
Prime Rib is the most famous of the “classy holiday roasts” and getting a supply of the very best is no easy matter. Don’t be fooled by the name “prime rib.” It’s a term to indicate this particular cut of beef coming from the 6th through 12th rib. For true Prime Rib, look for this classic roast that is from meat that is graded U.S.D.A. Prime.
At DLM, we start the selection process by looking for cattle that have been raised naturally, without the use of antibiotics or growth hormones, ever! From these cattle we select only those that have received the U.S.D.A. Prime grade. Less than 2% of all cattle receive this top grade. The meat will have a creamy white fat, firm texture with fine marbling dispersed throughout the eye of the meat, and a light, cherry-red coloring. The marbled fat melts evenly when cooked, leaving the meat juicy and tender. U.S.D.A. Prime Standing Rib Roast truly is something to celebrate.
Butcher’s tip of the day: Have your butcher leave a layer of fat on top of the meat to protect it while cooking (it also adds tremendous flavor). Ask for it “cradled” so you can roast it with the bones acting as your rack and a simple cut of the strings will leave you with a boneless roast to carve (as well as those wonderful bones to nibble on)! Cover the outside of the roast with olive oil and then coat generously with DLM Grilling & Seasoning Rub. Use a good meat thermometer and pull at 120°F and let rest for 20 minutes before carving.
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.
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.
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.
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.
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.
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.