BATTLE CREEK, Mich. (WOOD) When it comes to entertaining family during the holidays, or any time, there’s nothing like taking a trip to Firekeepers Casino and Hotel. A big draw while you’re there is the food and drinks! Sous Chef Jerramiah Chabitch and Mixologist Kyle Cummins share some of their special recipes.
Rack of Lamb with Herbed Stuffing
- 1 cup flat leaf parsley
- ½ cup fresh rosemary
- 2 Tbsp. minced garlic
- 8 anchovy filets
- ½ cup fresh bread crumbs
- ½ cup pine nuts
- ½ cup green olives
- ½ cup fresh lemon juice
- Zest of 2 lemons
- Sea salt to taste
- Fresh ground pepper to taste
- 1 rack of lamb
- Combine all ingredients in a food processor. Pulse until you have a coarse consistency.
- Cut a slit in the end of the rack, pushing the blade all the way to the other end without going through.
- Stuff the rack full with stuffing.
- Sear the rack in olive oil until browned
- Finish cooking in a 425 degree oven until an internal temperature of 125 degrees is reached, or until desired internal temperature is reached.
- Serve warm
Caramelized Root Vegetable Medley
- 1 cup sweet potato
- 1 cup rutabaga
- 1 cup parsnips
- ¼ cup granulated sugar
- 2 tsp. kosher salt
- 1 Tbsp. butter
- Dice all vegetables to a quarter inch dice
- Melt butter in a sauté pan
- Toss diced vegetables in sugar and salt
- Sauté seasoned vegetables in melted butter until soft
- Serve warm
- 1 1/4 cups long-grain white rice
- 2 (1/2 inch) cinnamon sticks
- 1 cup blanched, sliced almonds, toasted and cooled
- 4 cups water
- 1/2 cup granulated sugar
- 1 (2 inch long) lime zest strip, removed with a vegetable peeler
- 1 Tbsp. freshly squeezed lime juice
- Pulverize the rice and cinnamon in a spice grinder in batches until the mixture resembles a fine powder. Place in a two quart container with a tight-fitting lid. Pulverize the almonds in the spice grinder until finely ground, but not a paste. Add the almond powder to the rice-cinnamon mixture, pour in the water, and stir to combine. Cover and let sit at room temperature for 12 hours.
- Add the sugar and zest to the mixture and, using a blender, blend in batches on high until smooth. Pour the mixture through a fine-mesh strainer placed over a bowl. Using a rubber spatula, press on the solids to extract all of the liquid, then discard the solids.
- Stir the lime juice into the horchata, then transfer the beverage to a pitcher and chill in the refrigerator. Serve over ice.
La Petite Lebowski
- 1 ½ oz. Tito’s Vodka
- ¾ oz. Salted Caramel Kahlua
- 3 oz. Horchata
Fill a mixing glass with ice. Add all ingredients and shake thoroughly. Strain into a wine goblet or highball glass over fresh ice. Grate nutmeg over the cocktail and serve. Garnish with lime peel (optional).