Become a Beet-nikReceive updates on special events, new menu items, menu reviews, and more!
The Beet Cooks On Recipes
To watch Felino prepare these signature recipes, subscribe to our YouTube channel, The Beet Nantucket
Sichuan Broccoli + Tofu Recipe
Ingredients: white mushrooms (sliced) wood ear mushrooms (optional) broccoli (florets) garlic (thinly sliced) oil (vegetable or blended) tofu (fried) brown or white rice Sichuan peppercorns (chili flakes + crushed Sichuan peppercorns cooked in oil to extract flavor) Red Chili oil (at home hack – red chili flakes cooked in half blended oil half sesame oil) Unagi Sauce* (available for purchase at The Beet – or substitute a sweet soy sauce) *Note contains Oyster sauce Orange oil (orange zest + blended oil) Cilantro - fresh Crispy Shallots (optional) Steps: White mushrooms - clean with dry paper towel, (do not rinse with water) slice, sauté with butter + garlic Wood Ear mushrooms – (mostly available dehydrated) rehydrate in boiling water for 10 -12 minutes Broccoli – cut into florets – toss with olive oil + salt, char in 500 degree oven for 8 minutes Tofu – cut into cubes + fry in hot oil Rice – cook to instructions on packaging Heat pan over medium low heat adding oil + lightly brown garlic, let the sizzle then add the already fried tofu Add orange oil + Sichuan chili oil Add mushrooms + stir Add broccoli + stir to combine flavors Heat everything together for 5 minutes on medium heat Add unagi or sweet soy Add sesame chili oil Finish with crispy shallots + whole cilantro Enjoy the 'Ma La' (numbing + spicy, respectively) mouth sensation that the Sichuan peppercorn brings out in this delicious dish.
Squid Ink Risotto Recipe
Ingredients: Vegetable oil Butter Garlic Onion White Wine - dry Carnaroli Rice (or Arborio rice) Fumet (Fish Stock) – made with fish bodies from the fish monger, mirepoix (onion, carrot, celery) Squid Ink (Cuttlefish ink – more common) Calamari (raw – tubes + tentacles) Gulf Shrimp (raw – quartered) Lemon (1 whole cut in half) Parmesan - grated Parsley - chopped Chives - chopped Crushed Red Pepper to taste Salt + Pepper to taste Steps: Medium sized pot with rounded bottom (this is key for the stirring the rice) Sauté chopped onions + garlic with a blend of olive oil + vegetable oil + butter Add rice and toast in the oil 'Deglaze' the pan with white wine Add Fumet in stages about a cup at a time Add the squid ink and continue to add fumet Add squid + shrimp Add more fumet Turn off the heat, cover + let sit for 5 minutes (now drink wine:) Add lemon, chive, parsley + parmesan combine with rice (also add all 3 as garnish) Enjoy with a dry, crisp white wine. We recommend Domaine Skouras 'Zoe' a delicious Greek white blend of Roditis + Moscofilero grapes. Zoe is only available at The Beet on Nantucket.
Opens in a new windowOpens an external siteOpens an external site in a new window