5 Things to Know About Our Non-GMO DLM Free-Range Turkey

1. LOCALLY RAISED

When you visit Bowman & Landes Turkeys in New Carlisle, Ohio, you’ll be greeted by the fall brilliance of splashy colors. DLM has partnered closely with Bowman & Landes to raise our turkeys for the past 14 years.

2. NON-GMO PROJECT VERIFIED

Two years ago, we proudly announced a huge DLM Difference when it comes to our turkey. We debuted our Non-GMO Project Verified DLM Free-Range Turkey. This was the result of a lengthy, ongoing process we embarked on with Bowman & Landes involving farm audits and documentation of procedures to make sure our flocks were raised Non-GMO Project Verified.

3. FREE-ROAMING

Our turkeys can roam in outdoor greenspace if they wish where they can bob and weave with curiosity. Carl Bowman says that this isn’t just to make a more flavorful turkey, but it provides the conditions for a healthier one.

4. NO ANTIBIOTICS/HORMONES

DLM Turkeys have always been antibiotic and hormone free. They are fed a diet that in addition to being non-GMO, also is 100% vegetarian.

5. IT TASTES GOOD

As Carl Bowman told us on a past visit, “A happy turkey is a healthy turkey. … We translate a healthier turkey to a more flavorful one.” We couldn’t agree more.

Reserve your Non-GMO DLM Free-Range Turkey here!

 

Here are some turkey tips for your holiday meal!

 

The Amazing Rotisserie Chicken

I have to take the opportunity to tell you about one of my favorite meal shortcuts, the DLM Rotisserie Chicken. This ready-to-eat superstar is found in the Meat department. As a mom and a sometimes frantic home cook, the simple preparation of roasted chicken gives me an amazing amount of quick meal possibilities. Here are a few suggestions:

Thai Peanut Noodles

Pull chicken off the bone and slice into thin strips. Toss the strips with some pasta (I like either rice noodles or spaghetti for this). Add to it any of these mix-ins: Thai peanut or sweet chili sauce, a splash of soy sauce, julienned carrots, diced green onions, and chopped DLM Extra-Large Peanuts.

Chicken Tortellini Soup

Shred chicken and set aside. In a soup pot, sauté a small amount of soup veggie starters, such as chopped onion, celery, and carrots, in a little Vera Jane’s Extra-Virgin Olive Oil until soft. Add several cups of your favorite stock and season with salt and pepper. Bring to a boil and then lower heat. Add a package of tortellini and the shredded chicken; let simmer until tender. Serve with some crusty DLM Artisan Farmhouse Bread.

One Pan Chicken Enchiladas

In a non-stick skillet, layer your favorite enchilada sauce, a couple corn tortillas, and a container of DLM Roasted Tomatillo Salsa. Top with shredded DLM Rotisserie Chicken and some shredded Monterey Jack cheese. Cover and gently simmer for about 15-20 minutes. Finish under the broiler for a delicious cheesy crust and serve with a little sour cream and a dollop of DLM Homemade Guacamole.

Chopped Chicken Salad

Grab your favorite bagged leaf salad (I like a spinach and arugula mix) and toss in some shredded DLM Rotisserie Chicken. Throw in a couple of your favorite add-ins, such as drained black beans, diced jicama, green onions, chopped tomatoes, shredded Cheddar, and crunchy tortilla strips. Then, toss it all together with ranch dressing and a dollop of your favorite DLM Salsa.

BBQ Chicken Sandwiches

Shred the DLM Rotisserie Chicken and mix it up with some of our DLM Original Barbecue Sauce. Gently reheat if necessary and pile into our Bakery’s Golden Hamburger Buns. Try it topped with briny pickles, smoked Gouda, or our Homestyle Coleslaw.

Pumpkin Checklist

Fall is here, which means bonfires, football, and pumpkin EVERYTHING! We’re big fans of this seasonal flavor and the wide variety of yummy pumpkin products available, so we’ve compiled a list of pumpkin must-haves to get your pumpkin fix. Let’s face it, is fall even fall without pumpkin treats?

How many of these pumpkin goodies have you tried?

View PDF

Get Perfect Grill Marks in 3 Steps

Fire up your grill this weekend and soak in what’s left of summer! You may be thinking—so much to grill, so little time. Well, here’s an idea: DLM Natural Beef New York Strip Steak, as we’ll be offering a scrumptious Best of Market price while supplies last on U.S.D.A. Choice DLM Natural Beef New York Strip Steak. Did we mention that it’s lifetime free of antibiotics and hormones, vegetarian fed, and certified humane?

How to Get Perfect Grill Marks in 3 Steps

Once you grab those steaks, it’s time to get grilling. Perfecting grill marks is a skill that every grillmaster needs in their tool belt.

Step 1: Pre-heat grill and place food down at a 45° angle.
Step 2: Be patient—don’t turn too soon, but when you do, rotate 90°.
Step 3: Get the grill marks first on high heat and then adjust temp and finish cooking to your desired doneness.

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

 

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.

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

DLM Food Explorer Viva Italia

On my first trip to Italy some years ago, I was surprised to learn that Tuscans largely ignore balsamic vinegar, and Milanese favor rice over pasta. And right in between Milan and Tuscany you find many recognizable delicacies from lasagna to Prosciutto di Parma to balsamic vinegar in the region of Reggio Emilia. Hazelnuts are a big deal in the north and hot peppers in the south.

You learn that when speaking of Italy’s great food culture, it’s impossible to describe it without putting it in a regional context. Maybe it’s the Italian connection to the land, a long culinary history, or simply local pride. In any case, discovering the regional foods of Italy is both educational and incredibly fun. Over the years, so many of us at DLM have traveled to Italy to discover its food treasures, and we’ve made it a point to bring a number of those back to you.

You see Italy’s influence at DLM in the Italian products themselves, like our Vera Jane’s Extra-Virgin Olive Oil hailing from the hills of Tuscany or our Parmigiano-Reggiano from Modena. Other times, you’ll find its reach in the form of a technique we’ve learned from studying with Italian masters that we then replicate here, such as our DLM Handmade Mozzarella, Naples-Style Pizza, and Tuscan butcher-inspired specialty prepared meats, to name a few. As you can imagine, we could write a book on our passion for Italian food, but for the purpose of giving some focus, we are spotlighting a few regions of Italy that have inspired us the most: Tuscany, Campania, Emilia-Romagna, and Southern Italy, mainly Calabria and Sicily.

We’ll be celebrating Italy all month culminating with our Food Explorer Day taking place May 18. Join us for great fun and good Italian eating on our next stop as Food Explorers…buon appetito!

TUSCANY

FOOD

Vera Jane’s Extra-Virgin Olive Oil (GROCERY), Pane Toscano (BAKERY), Pecorino Toscano (THE DLM CHEESE SHOP), Italian Oven-Ready Meats (MEAT)

WINE

CAPPONE CHIANTI CLASSICO – Count Sebastiano Capponi is a dear friend to DLM, hailing from his lovely Tuscan estate that’s been in his family since 1524! This young-vine Chianti is named for the first ancestor of Sebastiano. It’s 100% Sangiovese, brimming with beautiful fruit and richness.

VILLA CALCINAIA CHIANTI CLASSICO RISERVA – 100% Sangiovese from the best blocks of old vines near Greve in Chianti. It’s a well-structured wine that’s full of rich black fruits, leather, spice, cigar box notes, and supple tannins.

FONTALEONI VERNACCIA DI SAN GIMIGNANO – A wonderfully dry, minerally, and extremely pleasing white wine from the surrounding vineyards of the hilltop town of San Gimignano.

CAMPANIA

FOOD

Naples-Style Pizza (DLM WASHINGTON SQUARE & SPRINGBORO), San Marzano Tomatoes D.O.P. (GROCERY), DLM Handmade Mozzarella (THE DLM CHEESE SHOP)

WINE

COLLI DI LAPIO ROMANO CLELIA FIANO DI AVELLINO – A white wine from the Avellino province and a varietal the Romans called Vitis Apiana, vine beloved of bees. It’s dry, lovely, and has hints of pear and hazelnut, floral tones, and a hint of minerality.

EMILIA-ROMAGNA

FOOD

Prosciutto di Parma (DELI), Mortadella (DELI), DLM Aged Balsamic Vinegar of Modena (GROCERY), Lasagna (GOURMET TAKEAWAY), Parmigiano-Reggiano (THE DLM CHEESE SHOP)

WINE

CASALI ROSA DI ROSA RED SPARKLING WINE – Perfect chilled with a plate of charcuterie enjoyed al fresco with its bright raspberry/blueberry fruit and soft bubbles.

LO DUCA LAMBRUSCO REGGIANO – Lambrusco does not exactly excite most after we’ve suffered so many terrible mass-produced and exported representations of this wine. However, Lo Duca is bright, semi-sweet, and has a naturally carbonated essence. Try it in a cocktail.

SOUTHERN ITALY (CALABRIA + SICILY)

FOOD

Cannoli (BAKERY), DLM Gelato (FROZEN), Scalia Anchovies (GROCERY), Marinated Anchovies (SEAFOOD BAR)

WINE

VILLA POZZI NERO D’AVOLA – The Pozzi family is a fifth-generation winemaking family located on the island of Sicily.

DONNAFUGATA ANTHILIA BIANCO – An amazingly crisp, minerally, and vibrant white wine blend from Sicily that’s perfect for light seafood dishes, salad, or poultry.

 

The Treasures of Tuscany

Over the years we’ve had the great fortune to travel to Italy several times to find new and exciting foods to bring back to DLM. Often, our home base is Tuscany. Our good friend and partner Alex Zanetti has graciously hosted us at his villa in the small medieval town of Lucignano. The rolling hills of this part of Tuscany are home to the olive trees that produce our signature Vera Jane’s Extra-Virgin Olive Oil. Made exclusively of Tuscan olives, it’s virgin pressed and bottled within a few miles of the olive groves. Its distinctive peppery notes are indicative of Tuscan oils and makes it our go-to olive oil for vinaigrettes, sauces, or simply drizzled over grilled meats or pasta dishes.

A trip abroad a few years back took several DLM food explorers, left, to Tuscany. One stop was at the estate of Count Sebastiano Capponi, right, whose beautiful wine we carry.

Not far from Lucignano is the better known town of Montepulciano. On our last visit, we enjoyed strolling through the street market, sampling pici (long cut pasta that is significantly thicker than spaghetti), pork sandwiches, and Vino Nobile di Montepulciano. Some of the pictures on this page are from that trip. It’s a pleasure to be able to share some of our food finds with you this month.

The olives used in our Vera Jane’s Extra-Virgin Olive Oil are grown on the Zanetti family’s estate. This olive oil has flavor, balance, and a peppery kick. Middle, Alex Zanetti shows DLM’s Scott Achs the olive grove.