Feast like a Gourmand with Duck

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.

SERVING SUGGESTIONS

  • 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.

Get Our Duck & Wild Rice Salad Recipe Here!

Prime Rib Primer

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.

HOW TO ORDER

You can plan on about 1 lb per person, including bone. This is such a popular main dish that we recommend reserving your U.S.D.A. Prime Standing Rib Roast either in our Meat department or online early.

PREP & PRO TIPS

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.

Fall In Love With The Season: 8 Recipes To Welcome Fall

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 Fall For

8 Recipes to Welcome Fall

1. Honeycrisp Fall Sangria

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.

2. Pumpkin Pancakes

The perfect weekend breakfast.

3. Braised Bacon Kale with Roasted Veggies

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.

4. Butternut Squash Soup with Garam Masala

This warming soup has subtle sweetness and spice, and is full of unique flavor.

5. Pumpkin Gingerbread

The perfect edible gift for friends and neighbors.

6. Apple Cider Glazed Pork Chops

A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.

7. Butterbeer

This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.

8. Pumpkin Gooey Butter Bars

Ooey, gooey deliciousness, these butter bars are ones to share.

 

Many Moods of Mustards

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.

Prost!

Dog Days of Summer: 5 Gourmet Hot Dog Ideas

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!

Get Your Grill On!

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! Check out 6 sizzling recipes that will help you get your grill on.

1. Cowboy Steak

Because Rib-Eye is such a flavorful steak, it requires very little seasoning. Sit back and enjoy this easy to prepare and absolutely delicious dish. Get the recipe for Cowboy Steak.

2. The Ultimate Burger with Beer-Braised Onions

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.

3. Grilled Eggplant Parmesan

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.

4. Beer-Brined Pork Chop

After brining your pork chop in a mixture of beer, sugar, and molasses, this grilled grub is taken to new heights. Get the recipe.

5. Steak with Tomato-Olive Salad

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.

6. Grilled Salmon Fillet Sandwich with Crunchy Cabbage Slaw and DLM Guacamole

Beautiful, rich salmon fillets simply seasoned and served on a toasty bun with crisp cabbage slaw and velvety DLM Guacamole. Looking to wow your guests? Get the recipe here.

Inspiration from Italy: Pollo Ripieno

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!