Secrets of the Tulalip Chefs

 

The award-winning chefs who design and oversee the restaurants at the Tulalip Resort Casino share their favorite recipes and tips with our readers. Although the dishes look and taste like gourmet treats, even household cooks can follow these instructions to put the wow factor back into family dinners.

 

Well, another fall has crept up on us, but besides the harsh weather we can look forward to a bounty of fall vegetables. These veggies, with their distinct colors and flavors, are some of my favorites of the year.

The recipe I'm showcasing this issue was one of those prepared for the annual Taste of Tulalip food and wine extravaganza. In this recipe I use red and gold beets to achieve the earth tones I crave, and the almond butter adds to this as well.

For the topping, I recommend Oregon Blue or Effini, but feel free to use your favorite bleu cheese. Cook your tenderloin or choice of steak to desired temperature, top with almond butter and crumbled cheese.

 

 

For almond butter:

1/2 cup toasted Marcona almonds

1/2 garlic clove, chopped

Pinch of cayenne

1/2 to 1 tablespoon extra-virgin olive oil

Salt and pepper to taste

Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor. With motor running, add just enough oil to make a silky paste. Check seasoning and add more salt or pepper to taste.



For beet salad:

1 1/2 pounds small (2-inch) beets without greens (2 pounds with greens)

2 tablespoons sherry vinegar

1/4 cup extra-virgin olive oil

3 tablespoons finely chopped shallot

3 tablespoons finely chopped chives



Simmer beets in 3 inches of water in a large saucepan, covered, until tender, about 30 minutes. Cool in liquid, uncovered, about 30 minutes, then peel and cut into 1/4 inch dice.

Whisk together vinegar and 1/2 teaspoon salt in a bowl, then whisk in oil. Add shallot and chives and toss with beets.

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