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Cook something new or take out Thanksgiving

Northwest Guardian

Published: 10:21AM November 25th, 2015

Roasted Rack of Lamb with Pistachio Mint Chimichurri and Butternut Puree

by Randy Mulder

Roasted Rack of Lamb

•  1 rack of lamb

•  Granulated garlic

•  Salt

•  Crushed black pepper

•  Dijon mustard

•  Panko bread crumbs

1. Use 2 Tbsp of oil to season rack of lamb with garlic, salt and pepper.

2. With a pan on medium heat, add oil and brown each side of lamb for 2 minutes per side. Remove from heat.

3. After cooling, brush Dijon lightly over lamb and sprinkle panko over the top of meat.

4. Place lamb in oven at 350 degrees F for 20 minutes for medium rare, 25 minutes for medium and 30 minutes for medium well. Allow meat to rest for about 8 to 10 minutes before cutting and serving.

Pistachio Mint Chimichurri

•  4 ounces roasted salted pistacios-unshelled

•  ½ Tbsp garlic

•  1 lemon juiced

•  1.5 cups of mint

•  1 Tbsp mild chile powder

•  ½ Tbsp ground cumin

•  ½ cup vinegar-cider or red wine

•  ¾ cup extra virgin olive oil

1. In a food processor place pistachios, garlic, lemon juice, mint chile powder, cumin and vinegar. Pulse lightly; do not puree. .

2 Remove from processor and add oil slowly with a whisk.

3. Add salt and pepper to desired taste.

Butternut Squash Puree

•  1 butternut squash, peeled and diced

•  2 Tbsp butter, softened

•  Salt and pepper to taste

•  1.5 Tbsp honey

•  Pinch of nutmeg

1. Roast or steam squash until cooked all the way through and fork tender.

2. In a blender, add cooked quash with remaining ingredients. If the mixture is too thick, melted butter or water may be used to thin out to desired consistency.

3. Season to taste and serve.

Beef Wellington

The Mushroom Duxelles

•  3 pints (1 ½ pounds) of white button mushrooms

•  2 shallots, peeled and roughly chopped

•  4 cloves garlic, peeled and roughly chopped

•  2 sprigs of fresh thyme, leaves only

•  2 Tbsp unsalted butter

•  2 Tbsp extra virgin olive oil

•  Kosher salt and freshly-ground black pepper

Add all ingredients to a sauce pan and cook down on medium heat for 5 to 10 minutes until vegetables are cooked and translucent.

The Beef Tenderloin

•  1 (3-Pound) center-cut beef tenderloin (filet mignon), trimmed into 6 steaks

•  Extra virgin olive oil

•  Kosher salt and freshly-ground black pepper

•  12 thin slices of prosciutto

•  6 sprigs of fresh thyme, leaves only

•  2 Tbsp Dijon mustard

•  Flour, for rolling out puff pastry

•  1 pound of puff pastry, thawed if using frozen

•  2 large eggs, lightly beaten

•  ½ Tsp course sea salt

•  Minced chives, for garnish

1. Season 6 oz portions of beef tenderloin with salt and pepper.

2. On medium high heat, sear beef tenderloin on both sides for two minutes per side to allow a hard sear on both sides. Allow the beef to cool.

3. While cooling, roll out puff pastry sheets. Take mushroom duxelle mix and layer on to the center of puff pastry.

4. Wrap beef tenderloin with the sliced prosciutto and place direction on the mushroom duxelle mixture.

5. Wrap the puff pastry completely around beef tenderloin and turn over. You should have a perfectly smooth puff pastry on the top in an almost dome shape.

6. Place Wellington on a greased pan and brush egg wash on the pastry.

7. Bake in oven at 350 F for 20 minutes to achieve a medium rare, 25 minutes for medium, and 30 minutes for medium well. The longer the wellington roasts, the darker the puff pastry will become.

8. Remove wellington from heat and allow to rest before serving.

Green Peppercorn Sauce

•  2 Tbsp olive oil

•  2 shallots, sliced

•  2 cloves garlic, peeled and smashed

•  3 sprigs of fresh thyme, leaves only

•  1 cup brandy

•  16 Oz beef stock

•  2 cups of cream

•  2 Tbsp grainy mustard

•  1/2 cup of green peppercorns in brine, drained and brine reserved

1. In a sauce pan, heat olive oil on medium high heat.

2. Add shallots and smashed garlic and saute until translucent.

3. Deglaze pan with brandy and cook down the alcohol.

4. Add beef stock, cream mustard,green peppercorns, and thyme and cook down until smooth and consistency coats the spoon.

More information


Option #1 Baked $94.95

Feeds 6-8 People

• Choice of Roasted Turkey (11–13lb) OR Glazed Half Spiral Ham

• Roasted Root Vegetable and Orzo Salad

• Cranberry Sauce

• Classic Thanksgiving Gravy

• Cornbread Dressing

• Green Bean Casserole

• Choice of one Pumpkin or Chocolate Bourbon Pecan Pie

Option #2 Baked $174.95

Feeds 8-12 People

• Oven Roasted Turkey (11–13lb) AND Glazed Half Spiral Ham

• Roasted Root Vegetable and Orzo Salad

• Cranberry Sauce

• Classic Thanksgiving Gravy

• Dauphinoise Potato

• Pecan Sweet Potato Casserole

• Cornbread Dressing

• Green Bean Casserole

• Choice of 2 Pumpkin or Chocolate Bourbon Pecan Pies

Option #3 Take and Bake

Choice of Option #1 Take and Bake $75.95

Choice of Option #2 Take and Bake $149.95

Cooking and Heating instructions are provided along with a thermometer for gauging foods doneness.

*Additional Dishes are available for an additional cost.


McChord Club Thanksgiving Buffet

Carving Station & Hot Buffet Line

•  Carved Baron of Beef with Horseradish & Au Jus

• Carved Turkey Breast with Gravy, Cranberry Sauce

• Maple Glazed Salmon

• Red Skinned Garlic Mashed Potatoes

• Sweet Potato Casserole

• Cornbread Stuffing

• Green Bean Casserole

• Roasted Root Vegetables

Cold Station

• Chilled Shrimp display with Cocktail Sauce and Lemon

• Colorful Fresh Fruit display

• Smoked Salmon with Herbed Cream Cheese and Bagels

• Variety of Rolls and Croissants

• Caesar Salad

• Waldorf Salad

• Spring Mix with Walnuts, Pears, Dried Cranberry and Provolone Salad


• Pumpkin pie with whipped cream

• Pecan pie

• Soft serve ice cream

• Cobbler- Apple , Peach , blueberry


• Fruit Punch

• Sweetened & Unsweetened Iced Tea

• Coffee/Hot Tea


• Adults: $25.98

• Children age 4-12 $11.95

• Children age 3 and under FREE

• All Club Members receive $2 discount

Thanksgiving is a time for thanks, a time for family and of course, a time for food.

Chef Randy Mulder, executive chef and manager at Joint Base Lewis-McChord’s American Lake Conference Center, said he has two unique and delicious recipes for anyone wanting to do a little something different for the Thanksgiving holiday this year.

Mulder said his roasted rack of lamb with pistachio mint chimichurri and butternut puree recipe is a fun alternative to turkey.

“It’s an earthy flavor and since it’s lamb, it tastes heartier and it’s a leaner meat,” Mulder said. “Also, the butternut squash puree gives it a sweet flavor.”

His other turkey alternative is a traditional French recipe of Beef Wellington with green peppercorn sauce.

“It’s fun to break the tradition of turkey for Thanksgiving and go outside the box,” Mulder said.

If one wants a traditional turkey with all of the works, American Lake Conference Center will offer it’s second annual Take Out Thanksgiving event this year.

Avoid cooking at home

Take Out Thanksgiving offers two meal options — depending on the number of people to feed. Choose from the fully cooked, ready-to-go meal or a take-and-bake option with pricing from $75.95 to $174.95.

The deadline for Take out Thanksgiving orders is today and pick up is Monday to Wednesday from 9 a.m. to 5 p.m., with a final pick up Thursday from 9 a.m. to noon.

“We already have all of our turkeys, which are young, 10-pound turkeys we get from Tri City Meats in Olympia,” Mulder said. “Also, this year there seems to be a shortage of turkeys right now because of the Avian Flu, so getting turkeys early is a good idea before they run out of them at the grocery store this year.”

To avoid braving the grocery store during the holidays, Mulder said Take Out Thanksgiving is a great option, especially for service members and their families who want to avoid crowded aisles.

“We had really positive reviews about it last year, and this year we made the menu more extensive,” Mulder said.

Renee Mora, caterer at American Lake Conference Center, said the reason why Take out Thanksgiving is a good option for some families is not having go to the grocery store.

“I’m fine cooking my Thanksgiving dinner, but shopping for all of the ingredients can be a hassle,” Mora said. “It just saves people time to not go out in public and fight for grocery store ingredients. Those wanting to host or socialize instead of being chained to the kitchen can enjoy the holidays with their loved ones.”

To reserve a Take Out Thanksgiving meal, call 253-966-4998.

The Club at McChord Field will host a Thanksgiving Buffet Dinner Thursday from 11 a.m. to 2 p.m.

The buffet is $25.98 for ages 13 and older, $11.95 for ages 4 to 12 and free for age 3 and under. Club members will receive $2 off.

For more information about the buffet, call 253-982-5581.

Both the Take Out Thanksgiving and the Thanksgiving Buffet Dinner are available to anyone with access to JBLM. Visit for more information.

Christina Crea: 360-219-5418, @CreaNWGuardian