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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.
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