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.

 

  One of the best things about summertime is produce that can be found at local farmers' markets. I stopped at one in Lochsloy on my way home to see what they had. I grabbed a basket and threw in the first thing I saw, some sweet yellow corn.

While I was going through the corn I kept smelling fresh peach somewhere nearby, so I made them my next stop. What I found was a stack of perfectly ripe small peaches; I couldn't wait to bite into them. I filled a bag and put them next to the corn.

I was trying to decide which to eat first as I was looking at them side by side, which got me thinking: what would corn and peaches taste like together? In a flash of inspiration, it came to me - I would make a peach butter for the corn. I picked up a few other things and headed home to try it out.

Ingredients for the peach butter:

5 tablespoons of softened butter

1 small peach

8 cilantro leaves

1 teaspoon of lime juice

1 tablespoon of red bell pepper

A little salt and ground black pepper.

Using a small food processer, put the butter in the cup. Cut the peach in half, remove the pit and put it in with the butter, skin and all. Run the food processer long enough to cut up the peach and mix it into the butter.

Add all the other ingredients and chop just long enough to cut the red pepper and cilantro into little pieces-not too fine because you'll want to see their colors when the butter is spread on the corn.

If you don't have a food processer, you can chop up the peach, red pepper and cilantro and mix it into the soft butter by hand.

To make the corn, heat up your BBQ and throw it on the grill and close the lid. Note that if the corn husk is dry, it might catch fire on the grill. I think this will add a little smoke flavor to the corn, as long as you don't let the fire get to the corn and burn it. If you don't want it to catch on fire or smoke, you can soak it in water for a few minutes or wrap it in foil.

Turn the corn over a few times on the grill so it cooks evenly. If your corn is cold from the fridge it might take a little longer on the grill; mine was room temperature and cooked in about seven minutes.

When the corn is done, take it off the grill and let it cool a little and peel the husk off. While the corn is still hot, spread the peach butter over the corn, let it soak in a little and then eat it up!

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