A Taste of Home for the Holidays

What’s one of the best ways of spreading cheer? Sending a box full of tasty treats and scrumptious morsels with DLMMailOrder.com! This time of year, there are two things that put instant smiles on faces young and old: coming home to a special package on your doorstep and receiving homemade treats and goodies. Luckily, DLM Mail Order makes both of those things happen. For the next month, our stores will be mixing, baking, and preparing some of the best food  around. At the same time, our DLM Mail Order associates are shopping our Washington Square store every day carefully boxing up all of the delicious bites to ship from coast to coast. Not sure what to pick? Here are some of the top items we’re sending this holiday season:

  1. Killer Brownie® Tray AssortedFilled with an assortment of our Killer Brownie® brownies, all cut into easy-to-eat, bite-sized pieces, it’s perfect for sharing.
  2. The Ohio BagEsther Price Chocolates, Mamma DiSalvo’s Marinara Sauce, Mikesell’s Potato Chips, and other local favorites are gathered up to showcase some of the best of the Buckeye State.
  3. Heavenley Ham® Sandwich KitLoaded with Heavenly Ham®, Comté Gruyère, DLM Mustard, Chutney, DLM Horseradish Sauce, and a loaf of our DLM Artisan Farmhouse Bread. It makes for a great sandwich, hot or cold.
  4. Assorted DLM Sweets. Satisfy any sweet tooth with our wide variety of goodies. BuckeyesDLM Gourmet CookiesHoliday Thumbprint Cookies, and so much more!

Visit DLMMailOrder.com to view all of our delicious options!

Turkey Prep: 5 Common Questions Answered

I get it. There’s a lot going on when it comes to preparing your Thanksgiving meal and a whole turkey isn’t something that most people cook more than a few times a year. See below for my answer to some of the most common turkey prep questions that may come to mind as you ponder “how do you cook a turkey?”

If you haven’t already, reserve your DLM Free-Range Turkey now! Please remember that our turkeys are grown and not manufactured so weights may vary slightly from what you indicate.

1. Question: To Stuff or Not to Stuff?

Answer: In most modern kitchens, the answer to this debate is not to stuff. Why? Because in order to reach the safe temperature of 165°F in the center of the stuffed bird, you’ll get a completely overcooked turkey. Now, my mother-in-law will argue with me on this one until the cows come home. Her turkey is stuffed in every nook and cranny and it’s still delicious … albeit a little overcooked.

2. Question: Low Heat versus High Heat

Answer: This is a classic debate topic where both sides believe their cooking method gives the best results. High heat helps save time and adds a nice color to the outside of the bird. On the contrary, low heat slows moisture loss but takes a long time to finish. So, I like a two-fold answer to this popular cooking question: use both types! Start with high heat until you get things started then lower the heat to finish cooking the bird with more control.

3. Question: How do you Season the Turkey?

Answer: One word: BUTTER. It not only adds flavor but an amazing amount of moisture-rich fat. I like to brush the outside of the skin with melted butter, salt, and pepper. If you choose to add herbs, halved onions, or lemon, do so in the inside cavity.

4. Question: How do I Know How Big of a Turkey to Get?

Answer: A good rule of thumb is 1 to 1.5 lbs per person, depending on the amount of leftovers you’d like.

5. How Long do I Cook Said Turkey?

Answer: Ultimately, your turkey is done when the meat thermometer reads 165°F. Stick the meat thermometer into the thickest part of the thigh. But here is a quick guide for how long to cook your unstuffed turkey based on its weight. But note that ovens all differ, so please don’t be afraid to pull out that meat thermometer more than once to make sure it isn’t under-cooked or over-cooked.

Approximate Roasting Times*
12–17 lbs = 3¼ to 4½ hours
18–21 lbs = 4¼ to 5¼ hours
22–24 lbs = 5¼ to 6¼ hours

*Times above are for a 350°F oven with an unstuffed turkey. To ensure that turkey is fully cooked to 165°F, insert the thermometer into the thickest part of the inner thigh.

10 Swoon-Worthy Thanksgiving Side Dish Recipes

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.

1. Hasselback Butternut Squash

2. Modern Green Bean Casserole

3. Brussels Sprouts with Pomegranate Seeds

4. Peggy’s Creamed Onions

5. My Mom’s Stuffing

6. Potato Gratin with Gruyère and Crème Fraîche

7. Barely Buzzed Mac and Cheese

8. The Doe Mac and Cheese

9. Butternut Squash Gratin

10. Braised Bacon Kale with Roasted Vegetables

DLM Dreams of Sushi

If you haven’t seen the film “Jiro Dreams of Sushi,” I recommend you do, preferably with a cold beer and a beautiful platter of sushi. A few of us at DLM have had the opportunity to eat sushi at the famous fish market Tsukiji in Japan where Jiro sources his fish, and it really is a lifetime experience. We’ve also had excellent sushi in supermarkets in Japan, such as from our friends the Ishido family of Keihoku Supermarkets. Fortunately, it’s also become commonplace in American supermarkets as our food psyche is eager to embrace foods from around the world. Authentic sushi is an art form and last spring we decided to perfect how we do it at DLM.

It begins with the chef. Given the exact same ingredients, the experience you would have from a sushi master is on a completely different level than from a novice. When you then supply such an expert with gorgeous fish and perfect rice, the results are extraordinary. We have such talent now in our Sushi department, led by the talented Narai and sushi chefs Sun, Roy, Sam, Christine, Chris, and Sara. I marvel at their knife skills and gentle hand in crafting every piece and roll. Thanks to this team, we’re now achieving a level of sushi that we had only once dreamed possible.

In addition to the top talent in our Sushi department, we also are relentless in the sourcing of quality fish, rice, and other ingredients. Our VP of Meat & Seafood and Food Service Jack Gridley finds great fish like no one else I know. He has fishing friends in places like Alaska, Boston, and Scotland, which makes it no surprise that we have such outstanding fish for not only our Seafood department, but for the Sushi department as well.

Indeed, we are proud to offer you a new level of sushi excellence at DLM. Our sushi was very good before. However, now that we’ve upgraded from good supermarket sushi to more like what you would have in a fine sushi restaurant, we think you will notice a big difference. How so? Check out our increased variety, more artistic appearance, and best of all—superior eating experience!

DLM Sushi is so good, we’re attracting many customers of Japanese and Korean origin, the countries with the greatest sushi traditions. I was raised as an Ohio farm boy, yet even I eat our sushi at least two to three times per week as it’s such an easy, healthy pleasure. Our sushi chefs are happy to accommodate your special requests, including eye-popping sushi trays for your next party or a custom roll for your next meal. Give DLM Sushi a try and eat it soon and often. It’s the stuff dreams are made of.