As we move deeper into summer, we want to embrace some of those quintessential flavors that liven up your plate this time of year. From our Panzanella Salad recipe, which can be chock-full of local tomatoes, to our 5 ways to take your Brentlinger Sweet Corn to the next level, we’ve got you covered. Dive in below to these 3 recipes that celebrate summer and all its glory!
Thai food encompasses several different taste components, such as hot, sour, salty, and sweet, with many recipes containing a combination of these. Some of our favorite Thai recipes revolve around noodles and the brilliant ingredients that Thailand is known for. Below are some easy and delicious ways for you to enjoy the flavors of Thailand at home.
1. Pad Thai
2. Yum Woon Sen
Oaxaca has become a trendy food-lover destination and it’s easy to see why. This cuisine contains a large variety of ingredients coming from many regions. Along with corn and beans, they’re known for their use of chiles, fresh produce and seafood, chocolate, cheeses, avocado, and some exotic ingredients. Come along with us as we explore some recipes for you to make at home as well as Oaxacan foods you can enjoy right here at DLM! Plus, Be sure to join us 11 a.m. to 5 p.m. Saturday, July 20, for our Oaxaca Food Explorer Day, in addition to our Tlayuda Cookout, 11 a.m. to 6 p.m. July 19-20.! While you’re here, be sure to look for our one-day sale items! Click here to get a sneak peek of the one-day hot prices on featured items.
Join us for our Tlayuda Cookout, July 19 & 20, 11 a.m.-6 p.m., at all DLM locations!
MAKE IT AT HOME
Start with 3 basic ingredients:
- A large tortilla (preferably corn).
- Refried black beans.
- Oaxacan String Cheese or shredded Chihuahua.
Then add any of the following: Roasted or grilled veggies, sliced avocado, sliced tomato, salsa, and either shrimp, chorizo, braised pork, etc.
To cook: On a griddle or large sauté pan, heat a tortilla with a little oil. Flip and smear with refried beans. Top with cheese and other ingredients if desired. It’s ready when the cheese is melted. Serve open-faced or folded over.
Jicama with Chile Lime
MAKE IT AT HOME
Forget the veggie tray! Branch out and try some crisp and crunchy jicama drenched in fresh lime juice and sprinkled with dried chile powder. It’s refreshing and delicious on a hot summer night!
Chile Beef Torta
GET IT AT THE SANDWICH STATION
A torta is basically a Mexican sandwich filled with a variety of ingredients and served in a white sandwich roll. We’re excited to feature a Oaxaca-inspired Chile Beef Torta as our Sandwich of the Month, with deeply flavored beef topped with pickled carrots, onions, and jalapeños, sliced ripe avocado, queso fresco, and fresh cilantro.
Elotes-Style Corn Salad
GET IT AT THE DLM DELI
We’ve taken all the flavors of traditional elotes and made an easy-to-eat Deli salad that’s full of charred corn, plenty of lime juice, a little sour cream, cheese, and dried red chile.
Watermelon Agua Fresca
GET IT AT THE DLM COFFEE BAR
The refreshingly sweet Agua Fresca literally translateds to “fresh water.” We’re featuring our version of Watermelon Agua Fresca all month at our Coffee Bars. Made with ripe watermelon, cold water, lime juice, and a touch of agave for sweetness.
Quesadilla with Oaxacan Cheese
MAKE IT AT HOME
If you like quesadillas (and really, who doesn’t?) you’ve got to try this simple creation! To start, get the best corn or flour tortilla you can get your hands on and Oaxacan cheese. This cheese is like string cheese in texture, but it’s perfect for a stretchy quesadilla and is just delicious when melted.
GET IT AT DLM (SELECT TIMES BELOW)
As if local Brentlinger’s Sweet Corn could get any better! We have a corn roaster that travels between all three stores, and the results are scrumptious! Whether you choose The Classic or the every-popular Mexican Street Corn style, you’ll have no regrets!
July’s Corn Roasting Schedule 11 a.m.-5 p.m. at each location:
July 19-20 (DLM WSQ)
July 26-27 (DLM SPR)
Subject to change according to availability.
GET IT AT DLM (limited time while supplies last this Saturday)
Even our Meat department is getting into the Oaxaca celebration! This Saturday, July 20, they’ll be featuring a slow-smoked Beef Barbacoa for a limited time and while supplies last. DLM Natural Beef Boneless Chuck Roast is smoked for 12 hours for a mouth-watering Beef Barbacoa! Sure to be a hit, you can create any number of Oaxacan dishes, such as street tacos.
Finally, summer is here! This means beautiful sunny days, cookouts, nature in full bloom, picnics, and fresh, colorful food. It’s time to fill your plate and savor all that summer has to offer with 12 of our favorite summer recipes.
Cool off with one of our favorite cocktail recipes—Frosé!
This popular summer salad is THE dish to eat while you’re on your patio soaking up the warm weather.
The combination of fresh basil and tomatoes is unbeatable. This recipe kicks it up a notch with Parmigiano-Reggiano.
Filled with tender braised pork and bright salsas, these tacos are sure to please.
Try topping this refreshing salad with crumbled goat cheese, sliced grilled chicken, or grilled shrimp.
Loaded with flavor, this dish is sure to be a hit at your next cookout!
Barber’s 1833 Vintage Cheddar takes this burger to new heights.
Embrace the fresh flavors this season has to offer with this Heirloom Tomato and Peach Salad recipe.
Nothing says summer quite like a dish loaded with seasonal veggies.
Summer calls for grilled food, including fruit! This salad hits all the marks—sweet, salty, crunchy, creamy, and so delicious.
These fun appetizers are perfect for your summertime cookouts and parties!
12. Gourmet Hot Dogs
Kick your typical hot dog up a notch with these 5 gourmet hot dog ideas!
Modena is one of my favorite cities in Europe, a land of fast cars and big flavors. A few years ago, we spent an afternoon with Maria Livia Manicardi touring her family’s estate where they produce their wonderful balsamic vinegars. She makes our DLM Balsamic Vinegars, including Aunt Angie’s Balsamic Vinegar, which is great for everyday use. Best of all, Maria creates our DLM Aged Balsamic Vinegar of Modena. It’s a blend that we chose on site with Maria and we’re extremely proud to put our name on it. We think you will love its richness, depth, and complexity.
Maria Livia Manicardi produces our DLM Aged Balsamic Vinegar of Modena. On a visit, she offered us a sample directly from the barrel where it ages.
Just outside of Modena are the rolling hills where the Minelli family’s cows quietly graze. Modena is known not only for its balsamic vinegar and Prosciutto di Parma, but also for its Parmigiano-Reggiano, named after the provinces Parma and Reggio-Emilia. For more than a decade, we’ve been buying this cheese from the same family, brothers Valerio and Giovanni Minelli, and Giovanni’s son Carlo. As we toured their operation, Giovanni said something I’ve never heard before from a farmer. We were visiting the barn where the cows were eating fragrant hay, and he whispered “Look into their eyes. They are happy.” And we’re happy to enjoy so many wonderful foods from Reggio-Emilia!
Several of us spent a memorable afternoon enjoying food company, wine, and Parmigiano-Reggiano at the Minelli estate, overlooking the hills of Modena. This family produces our Parmigiano-Reggiano.
The arrival of spring comes in many different forms, but there’s nothing quite like the brilliant colors of tulips illuminating our Floral department. Stuart Delk, Floral & Plant Director says it best, “Tulips are the gateway to spring.” Simple, yet elegant, these blooms have become a favorite flower during this season. But how did tulips come to be so significant?
A member of the lily family, tulips have a rich history. Because of its delicate nature and wide array of colors, this flower became a symbol of luxury in Europe. As the story goes, the price of tulips skyrocketed due to their extreme popularity and difficulty of cultivation. This frenzy is said to have caused a financial crash of the Dutch economy and caused what’s known as “Tulip Mania.” Although they have a complex past, or maybe thanks to it, tulips are celebrated each spring.
With their history rooted in the Netherlands, the idea that Dutch tulips are superior is a common misconception. Stuart states, “Dutch doesn’t necessarily mean quality.” We’re proud to receive our tulips from Mount Vernon, Washington. The cool maritime climate, defined by cold but not freezing winters transitioning to warm summers, paired with the fertile soil makes this location tulip paradise. In that area, spring has truly sprung when the fields are painted with these breathtaking blooms.
Throughout the month of April we will be carrying colorful cut tulips from Washington. Whether in a bouquet or an arrangement, these iconic flowers are a sure way to push away memories of the cold, wintry months and welcome spring with open arms.
Steps to Arranging Tulips Like a Pro
To keep flowers fresh, be sure to take them home and place in water as soon as possible.
- Clean your vase thoroughly. Flowers will last longer if the vase is free of contaminants.
- Fill vase with room temperature, clean water and flower food.
- Trim tulip stems with a really sharp edge. A crushed edge may make it difficult for your flower to absorb the food and water.
- Place several tulips in vase. A fuller vase will lead to a better looking arrangement.
- Keep it simple! Tulips are beautiful as they are—there’s no need to add foliage.
- Find the perfect spot. Place your vase in an area that is away from sunlight and heat drafts. These will cause your flowers to wilt quickly.
- Give the stems a fresh cut frequently. Trim the tulip stems every 2-3 days as tulips continue to grow after they’re cut.
As you’re looking for Friday meal ideas, be sure to stop by our Sandwich Station for a Chesapeake Crab Cake Sandwich. Or, visit Jack’s Grill and choose a piece of fish and have it grilled for lunch or dinner. Jack’s Grill also has a variety of menu items showcasing some of the most scrumptious seafood sandwiches, such as Cod, Tilapia, and our ever-popular Lobster Roll.
A huge “Thank you” to our 20 participants in the “Cookies to END ALZ” Cookie Contest. They were beautiful, delicious, and each came with a touching story of why they were entering. But when the dust settled (or powdered sugar) the Black Raspberry Cheesecake French Macarons came out on top as the winner. Followed closely by the Dulce de Leche Mexican Cinnamon Sugar and the Double Chocolate Marshmallow.
The winning recipe comes to us from Maggie Perry of Fairborn. View the winning recipe here.
We also would like to extend a sincere “Thank You” to all of you who purchased the limited-edition Laura’s Cookie Design. $1 from each cookie is being donated to the Alzheimer’s Association Miami Valley Chapter. Thanks to your generous support we are sending a check for $1,312 to help END ALZ.
It seems that in March, everyone is a touch Irish and enjoys a pint or two of great Irish beer, particularly with that favorite American pastime—college hoops! However, Ireland is known for a plethora of wonderful food traditions and amongst our favorites are the cheeses!
Oscar Wilde Irish Cheddar is aged for two years and made with the milk of cows that are pasture fed during the months of milk production in County Cork.
Dubliner is like a Cheddar in texture but with the sweet, nutty taste of a Swiss and piquant flavor of an aged Italian-style cheese. It’s perfect with an Irish stout and charcuterie.
Cahill’s Irish Whiskey Cheddar, originally made for festive occasions, is now a year-round treasure. It’s made using Kilbeggan Irish Whiskey that lends a savory, rich tone. You’ll also love Cahill’s Irish Porter Cheese, which is odd-looking, but is perfect as the centerpiece on a cheese board.
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.
POT ROAST 3-WAYS
GUINNESS BEEF STEW
Meat: Chuck roast cut into 2-inch pieces.
Veggie Base: Mirepoix, leeks, potatoes.
Deglazer: Guinness Stout.
BEEF IN BAROLO
Meat: Chuck roast.
Veggie Base: Mirepoix, pancetta, fennel, tomato.
Deglazer: A hearty dry red wine (try Barolo).
AMERICAN POT ROAST
Meat: Chuck roast.
Veggie Base: Mirepoix and potatoes.
Deglazer: Beef stock.