We’re serving up second helpings of our favorite meals from Chefs who’ve made it into the Michelin restaurant guide all this week. Grab the recipes at http://www.DinnerDeeAs.com and if you make it, send us a picture! E-mail us at DinnerDeeAs@fox.com or @DinnerDeeAs on Instagram. Watch Dinner DeeAs every weekday at 1p ET on FOX13.
I’m Jeff
Philbin, and this is Dinner DeeAs. When you don’t know what to have for
dinner, we’re here with fresh inspiration. Today,
we’re double dipping into the dinner ideas archive to bring you our favorite meals
from Michelin winners, from a family recipe
for meatballs to a simple steamed fish. Even how to do taco night like a pro. We’ve shared hundreds of meal ideas
so far on dinner, dessert and all. This week, we’re taking a look back at some of our favorites who have also won
over the Michelin Restaurant Guide. And yes, it’s by the tire people. See, it’s sort of France a century ago
to help sell tires by getting motorists driving to new restaurants
in their new fangled cars. Now famous the world over. They’ve added Florida in 2022,
and now 31 restaurants across the state have their coveted stars
awarded by anonymous inspectors. Now, last year, three Tampa
area restaurants picked up awards, and we’ll bring you a trio of dinners
from these winners today. First up, chef Eddie Vollmer. He was awarded a coverlet Mitchell in Star
for his Tampa restaurant. Ebbe,
the Swedish chef was praised by inspectors for clever and confident cooking,
and he joined us to share a family recipe for his grandmother’s.
What else? Swedish meatballs. you have to start soaking the breadcrumbs and, well,
soak it up with a little bit of milk. Okay. To get it going. You want that to become soft? And then the important part is the beef
and the pork meat. We need, some secret spice,
which is just for you. Allspice and, cloves. Okay, so it brings out a nice little bit
of warmth behind this, then. And it’s nothing like Italian meatballs,
which is big in garlic and parsley, and sure enough. But this is the Scandinavian version. Two pinches. I, I don’t know how much that will be,
but it will let us know if it’s enough. All right. If you could help me to, chopped onions. I’d love to. I’d love to have. One and a half should be,
about the right amount. Okay. And, we go for an egg in there as well. So comes the whole trick is to find the right,
consistency of the meatballs. Now, how now, is this a good cut for you? Do you like it a little bit finer? Well, it’s a good start,
but try to make it even finer. Go even finer for you, okay? Yes, chef. If it’s too big of a lump,
it will, make the meatballs break up. Okay. Amateur mistake. We don’t want that to happen.
We don’t want that to happen. Come on now. Absolutely not. With a michelin star chef right
next to me, now, did I? Did I do this all right? Is this a good.
Is this a good cut? It’s it’s good enough for TV, let’s say. Okay. All right. That’s good. That’s a good. Start.
Now, what do we do with these onions? So we’re going to sweat them off
a little bit. And a little bit of butter. Okay. Because if we put them in raw from the beginning,
they will break up the meatballs. Do Sweden’s, like, butter
as much as Americans like. Oh, well, I think we like it even more. my grandmother always forced me to pan
fry a small piece on the side, just to see it sticks together and pretexts to taste
it and see the seasoning is right. Yes. Yes. Absolutely.
I’m making one for you as well. Oh thank you. We just use it. Thank you. And it comes out. You spend so much time
making it, making them nice and small, and then they come out
tasting less than you want to. Yeah, this is a good time of. And it’s really easy to to adjust
the seasoning at this time as well. Well now we have the first one going from just to see how it, it’s a little bit too
warm. Are you. Oh I’m going for the smells because because of everything
that you were tasting about. So me pinch more salt. What do you think? I think that you’re right on the mark.
All right. That’s good. All right. Now this comes the fun part. Now now we get to go into the forming
part of it all. What was that experience
like with your grandmother and seeing her using her hands because,
so is so incredible that you get to use every bit of your heart,
your body, to come through an. Absolutely. And and the big thing is I
my I’m coming from a restaurant family. So our first restaurant,
I think we opened 1948. I wasn’t taught by cooking in a, in a home
kitchen. My grandmother taught me
at the restaurant, we never cooked five portions or ten portions. We cooked 110 portions all the time. Yeah, little trick, on the tray,
put a little bit of water and it makes the meatballs.
Doesn’t stick. Okay. It will cook off anyway. Later on. I make them like that
if they’re any bigger. The. So we’re just going to go into a hot pan. Just a little bit of butter. A little bit of butter yet not too much. They don’t really soak up. So you can you can be generous with the
butter make it easier to caramelize them. Now you we made them. This is a classic. They start small here. And the further you know, the bigger
they become. But we made it good anyway, so. I was following your lead. I it was me as well. I’m not just giving you the blame
for it, but, Okay. They’re coming out perfect. Wonderful.
Lovely color. You hired, we can do, you can do them. I’ll kind of come back around
and just see what’s going on with these, what’s here and make a local coffee. Didn’t mess it up from me. don’t worry. They they come out nice. The color is perfect. Okay? And I don’t want the pale ones,
I want them. You want you want a nice caramelized. You want a nice little crust? I see which I get your style, chef flavor. It’s,
What do we offer? You got, as always. This tastes amazing. Now knowing that this is grandma’s recipe okay. And here we are in America doing this. Does it live up to her
I think so, absolutely. I think we got it right with them all spice in them cloves. The cranberry really have the tartness
I’m looking for. The cucumber is nice and crisp. And and the tomato is a nice condiment
Find the video for the full episode with Chef Abby
and grab the recipe at our website. Dinner. Diaz.com. It’s worth watching just to see how
he does his mashed potatoes. After the break. Meet the other Tampa chef
awarded a michelin star in 2024, as he shares his simple and quick
way to steam fish ahead on dinner days. Welcome back to dinner, Diaz. We’re double dipping into the archive
every day this week for second helpings from some of our favorite chefs who’ve been recognized by the influential
Michelin restaurant Guide. Before the break, we made
Swedish meatballs with an actual Swedish chef, Abby Vollmer, whose restaurant,
Abby earned a michelin star. The other local recipient
of a much coveted star in 2024 was Kozan and Oma restaurant in Tampa. Chef Wei Chen oversaw the opening
and joined us to share a simple and quick way to steamed fresh fish. What type of fish do we have here? That’s no, red. Snapper, red snapper. And some snapper.
We already that we removed. Now you’ve caught this yourself
earlier today. Yeah. So we ordered that. But an easy fish to find. Yeah. You can go any Asian supermarket. Okay. Yeah. This one is very easy. Okay. We’ve already removed the scale
and the guts also. Okay, so in this new space, super fresh. So chop the head off. And we’re just going to chop the head off. How much with this, sir? How many people that can. Oh, for me, it’s a half for five people. Okay. Yes. Cut. And so we’ve got the fish head
now you can use that and use that for a beautiful stock. Right. We can do that. For soup. Beautiful. Okay. So we got the head. Off and then we have it’s right from the back. Because of the nut that’s very thick. Yeah.
So we need a tiny bit of the steam go through very fast to survive. so you’ve got these beautiful slits. What are you going to put inside of them? Just ginger. Okay. To slice ginger and scallion. What are the garlic. Words ready. Now most people at home are thinking,
hey, if I’m going to make fish, I’m going to, you know, pan sear. I’m going to grill it. Possibly
I’m going to put it into the oven. No no no no no no
no. We’re steaming it. Yes. But you put what just a nice
a little bit of a water. Yeah. Yeah that’s water. And it’ll be the, Yeah. That’s just water okay. But then you had a little bit of a base
to go above, and then you put the plate
right over that base. Yes. And the purpose for that is so that way
then it doesn’t create any of the water. So you separating water
from the actual surface area. Yes. Okay. Just need the steam
to create a whole fish through cover and the ginger and everything
just right on top of the skin. Yes. That’s it.
That’s it. Very simple. Easy. You can make it home. And then we’re just going to be
on eight minutes Moment of truth. Oh. Wow. Now there’s a little bit of water
here on the plate. We went in dry.
Is that going to be a problem or anything? Yeah. That’s come from all fish. It’s
okay. So that’s just the moisture
that’s cooking out from the fish. Yes. Okay. It’s non trust. Garlic ginger. Okay. So we don’t need any of that. We could throw all of that away. Yes okay. Remove from the beaker. Pray. Absolutely. Quick. That was what eight minutes
that we steamed. For eight minutes. So guess on the sauce we just make. And that’s just a little bit of soy sauce. Soy and. And and what does that. Mean? You make for an a fish fish broth. Where would you find that? The fish. We can get, from Asian store. Okay. That’s not a dry fish. So you can find that at the local Asian
market. Yes. Okay. That’s not,
And what’s that going on there? Scallion. Okay. So just a little bit of Julian Scallions
and what’s that. That’s no red pepper. And that’s just red pepper. Yes. Beautiful. So we got a hot oil. And then we’ve got hot oil. Now we didn’t cook with this. This is just now being ladled slowly over it. You know, so many people get turned off by the idea of whole fish,
but it’s cost effective and economical. You have everything. I mean we literally
could make this in the house. We used a Dutch oven to steam the fish. It’s we just need hot water to steam it. That’s it. Yeah. Easier. Find the full episode, Chef Chen. And grab the recipe for his easy
steamed fish at dinner. Dotcom. He even made a dessert for us. And a cucumber salad. When we come back after the break. How to take your Taco Tuesday
to the next level with tips and tricks from another chef
loved by Michelin Guide inspectors. Ahead on dinner dishes. Welcome back to dinner, Diaz. Now you’re going to need a bigger plate
today, as we share multiple meals from chefs who’ve been recognized
by the renowned Michelin restaurant guide. Before the break, we cooked up steamed
fish in less than ten minutes with chef Wei Chen, who opened Tampa’s Kozan
and helped earn them a michelin star. Now, stars aren’t the only recognition
that Michelin inspectors can give to those restaurants. They also look out for diners
without deep pockets with their Bib Gourmand, which stands for Great Food
at a Great value to a street like taco
earned 1 in 2020 for their chef. Michael Brannock joined us to share his
tips for elevating your next Taco Tuesday. We have some orange juice. More of the Mexican oregano. This is chicken base okay. Chicken base super essential ingredient
in Mexican cooking Worcestershire or something
lesser would be called their. And then here we have the chili pepper
coming back into play. Okay. This is some, adobo from chipotle
peppers. Okay. So, going to be some smoky notes here. Not too spicy, but I really wanted it here
for a little bit of smokiness. Okay. And up next we have some wild over the same pepper
we use in the other the salsa there. Here we’ve just boiled these peppers
and pureed them after we deseeded. Wow. So this is just a nice paste
from the alcohol pepper. Again you can see the super red color. That’s absolutely. Beautiful. Love to see that. It’s going to
transfer nice to our chicken. Look at that. All right. And we’re going to blend this together. There’s nothing here to break down
because I’ve already kind of done that. It’s all in that liquid form
okay. Perfect. All right. So our chicken, we’re ready to marinate. And now we’re using chicken thighs
for this one here. Yeah I mean. Bone in bone out. These are boneless chicken thighs. So what better flavor. What’s the best
than a thigh? I can bring? So I’m just going to add
some of our marinade. And how much marinade will you use
for the chicken. Well, I’m just going to start gently here
because I don’t want it to soak up too much okay. You can’t have too much salt
too much marinade I like to pour a little bit on
and kind of flip these around a bit. So you get a little bit of movement
behind everything to know exactly where you’re at versus just pouring it all
into, like, letting it swim in it. Because of course, we don’t want to pour
that in and waste it. I spent this time
getting everything together, but I’ve got them covered
and you can see, okay. So really a nice little bit of a coating
and just a little bit extra. Definitely. And how long will this marinate for? We’re looking at 4 to 6 hours. Okay. If you can do longer
it’s not going to hurt it okay. Make it a little bit better.
But that’s a good sweet spot. we’ve got to start cooking this whole. We wanted to have time
to get that flavor into the chicken. That’s like the best sound right now
isn’t it? Oh yeah. That was good too. Oh it’s not absolutely out of this world.
Fantastic. So, you know, you cook with your senses
and everything is just activating right now. How long will these grill for? Usually six, eight minutes or. Monitors in there. All right.
How do we get this? Bad boy played it. Well we have our Glock
I’m going to spread on our tortillas. These are corn tortillas. Decide to use the backside of my spoon and do it that way. Now what’s your preferred way
of having the tortilla you like? Heat it. You like it cold out of them. You know what’s going on there? Yeah. Usually we’re pressing, along
all shift, and, so they’re always warm. Okay. So they’re there some towels,
but definitely warm it up. Chicken’s going to go on next. Oh. And cilantro onion. Oh look at that. Oh yeah. And some salsa roja. And that’s.
Salsa roja. it looks amazing. This is absolutely beautiful. I mean, we got to go for it. We got to go straight into this bad boy. You ready? I’m ready. All right, let’s dig. Right in. I’m a left side taco. Kind of gone. First, you’re the left side
taco. You work left to right. Yeah. All right, I’m going right to left it. I’m going opposite ends. Yeah. What are you tasting? Well, go out creaminess.
You get the crunch. Onion slander. Amazon chicken marinade. And then that spice from the Santa Rosa
finishes off for me. Oh. That marinade is everything. Yeah, it pulls in a lot of flavors. We’ve got sirup. We’ve got fresh. We’ve got boiled simmered a lot. That’s what I love about Mexican food. You have a lot of long cooking processes
with super fresh ingredients. Find the recipes and our full episodes. Chef Michael Brannick at dinner is.com,
including his salsa from scratch and how he does his guacamole.
When we come back. One last mention
for a michelin worthy meal ahead, and dinner is. Welcome back to dinner ideas or double dipping our way through
the Dinner Ideas archive all this week, making meals with restaurants recognized
by the legendary Michelin Guide. As we mentioned earlier,
Michelin has been awarding Tampa chefs since 2022
when they give a BBQ or man to rooster and the Till Chef Marched Into Haces
joined us to share his take on short ribs. All right, so
we started searing our short ribs there. And so it looks for a nice little bit
of a crust that color of caramelization coming through. Nice little bit of
some orange is some brown. How long would this take to really cook
through. It’s going to take about three hours. 3 to 4 hours in the oven. You really at the end of the day, it’s the meat is going to tell you
what it’s done. But, just until it falls apart,
it’s super tender. if you can give me a large dice
on the onions. These are all just aromatics to help
season the meat and the actual liquid. Because we are going to use the braising liquid
as part of the final dish at the end. Yeah. Perfect. Just nice. And water.
Just a. Large. Yep. Okay. At the end of it
all, it gets strained out. Yes, please. And then, here in a second,
once the bottom’s nice and seared, we’ll introduce the garlic, the onions,
the carrots and celery, the, tomato juice. And we have a little bit of the,
beef stock. Okay. And. This is all vegetables
going to go on altogether? Yes. You’re okay with it?
Okay. Yep. Perfect. All right. At the same point,
did I do a good job with the job? Perfect. All right. Sounds like a plan. And no tears. Not no clean as we go. Is this ready to go? Yeah,
we can go right in there. Okay. You like to go on the sides?
You like to go on top. All around, all the way. Around.
So we’re just going to kind of. Cook this for itself. Boom. Okay. We’ve got ten cloves of garlic over here. Well five cloves of garlic over here. We’ll introduce that in there
along with the two liquids. it. It looks like everything’s coming together
here, but what have we added since the garlic? So, some juice from some San Marzano tomatoes will introduce
the actual San Marzano is, in the end, an amazing tomato product gets,
picked at its height and canned in Italy. And then, some of the beef braise,
actually, beef braise from the last batch that we cooked. So if you don’t have a beef braise,
you get your meal with the. House, some beef stock to cook,
vegetable stock. I mean, if you really had to,
you could use water. The beef
and the vegetables are going to impart so much flavor along with the tomato juice
that it’s not going to hurt anything. And this goes straight into the oven. It goes straight to the oven
just as is 300 degrees for 3 to 4 hours. This is where it all comes together. So already I have a little bit of oil
and some minced garlic in the pan. And at this point we’re going to introduce
our chopped up San Marzano. Okay. This is where we got the San Marzano
juice from earlier for our braise. Make it really to. Yeah. And this is where we’re also going
to start getting the short rib in. I like to cut a large dice on the short rib,
so it’s all going to break up in the pan. We took it out. We diced it up. Now it’s ready to go into our pan. There. So at this point
we will add our gnocchi in as well. Nice. And then we have our braising liquid
that was thickened with a lot of roux. So at this point,
we’re just a mixture of flour and butter. Really just so the whole dish
can come together and become one. Okay. So we’re going to add that in. So just to go ahead and finish it
now it’s nice and hot. We’re going to hit
it with a bunch of parsley. Good amount of salt. Always salt to taste.
At the end of the day. I mean, you determine
how much salt is perfect for you. Perfect. And then we will hit it with some butter and just let the butter mount
or just melt together on its own. Nice. Stir that all together. Nice look at all that come together. And then as soon as that butter is melted, we’ll put it on the plate
and hit it with its garnishes. And The flavors on this dude. Yeah. The beef, the tomatoes
and yoki are so light and delicate and then just, fresh cheese and the pickled peppers
really cut through the rest of it. Find that full episode and grab the short
rib recipe at dinner deals.com. More meals from Michelin
recognized restaurants tomorrow, including the sandwich
shop, described as a top notch knockout. I’m Jeff Philbin. Thanks for watching and see you next time with more Michelin
worthy ideas for dinner. Or as we call them, dinner is.