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.

 

During the warm summer months, I'm always searching for ways to utilize my BBQ. Who am I kidding? I use my grill all year long! This is a fun and delicious way to get your pizza fix while cooking in the great outdoors. The pizza can also be made in the oven by placing it on a sheet pan and cooking for 8 to 10 minutes at 350 degrees.

I enjoy using naan bread, which is an oven-baked flatbread that is often served in Indian restaurants, because it remains soft on the interior while becoming crispy on the exterior. It adds the pizza-like flavor you experience from a brick oven, and gives it that great rustic appearance too.



Vodka Cream Sauce ingredients:

8 ounces vodka

8 ounces heavy cream

28 ounces marinara sauce (use your favorite store bought sauce)

1 tablespoon chicken base (find at your local supermarket "Better than Bouillon")

4 ounces Parmesan cheese



Preparation:

Bring the vodka and marinara sauce to a simmer over medium heat, stirring frequently. Warm the heavy cream in a separate sauce pan (do not bring to a boil). Adding cold cream to a hot sauce will sometimes cause it to curdle, so warming the cream will alleviate that from happening.

Add the warm cream to the vodka marinara sauce and bring to a simmer. Mix in the chicken base, Parmesan cheese and continue to simmer for a few more minutes, stirring constantly. This will make approximately 6 cups of sauce; any leftovers may be set aside and frozen for later use.



Vegetarian Naan Pizza ingredients:

Yields 1 Pizza

1 naan bread

2 ounces vodka cream sauce

1 ounce Parmesan cheese

1/4 ounce spinach leaves (5-6 leaves)

2 ounces sautéed mushrooms (weight is post sautéing, use your favorites)

1-1/4 ounces goat cheese

1-1/2 ounces fresh mozzarella cheese

1 ounce olive oil

Preparation:

Brush both sides of the naan bread with olive oil. Ladle the vodka cream sauce into the center of the bread and spread outwards to the edges in a circular motion, leaving a one-inch border. In the following order: sprinkle Parmesan cheese, mozzarella, fresh spinach, sautéed mushrooms, finishing with the goat cheese. Warm the BBQ to medium heat and place the naan bread directly on the grill. Cook for 8 to 10 minutes until the cheese melts and the naan reaches the desired crispness.

Enjoy!

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