Sun Sentinel Palm Beach Edition
Boatyard knows good green beans
Q: I was reading an article where someone asked you for a Brussels sprout recipe from the Boatyard in Fort Lauderdale. I was wondering if you could find out the recipe for the green bean side dish. They were amazing. I would love to be able to make them at home. Thank you. — Kelly Stachorowski, Baltimore, Md.
A: Kelly’s request for the blistered green bean recipe from Boatyard (1555 SE 17th St., Fort Lauderdale, 954-525-7400, boat yard. restaurant) came a few months ago after she read Executive Chef Peter Boulukos’ Brussels sprout recipe online, a recipe that appeared in this column in 2016. It was on the heels of a coleslaw recipe request from The Restaurant People’s grilled peri-peri chicken hot spot, Spatch.
Along with co-founder and CEO Tim Petrillo, Boulukos is co-founder and culinary director of TRP, the parent company behind successful Fort Lauderdale siblings Boatyard, YOLO, S3, Spatch, Tarpon River Brewing, Java & Jam and Township, which has a second location in Tallahassee.
Thank you to Chef Boulukos for his continued generosity when it comes to sharing his treasure trove of craveable recipes. I needed to allow some time to pass before approaching him again, and Kelly’s patience paid off.
Initially I thought, what could be so exciting about blistered green beans? Until I read the recipe and then understood why and how Boulukos elevated the green beans to “amazing” status. He has a knack for transforming what might otherwise be ho-hum vegetables into mouthwatering side dishes that explode with layers of unexpected flavor. His blistered green beans are tossed in a hoisin sesame sauce with a crunchy almond garnish that takes the humble vegetable to new heights.
“These green beans have been the most requested recipe out of our side dishes at Boatyard,” Boulukos says. “The combination of sweet, spicy, with the just cooked beans are addicting. Once you taste them you keep going back for more. Best to cook these beans just before serving but the sauce can be made in advance.”
I hope you find the recipe worth the wait, Kelly.