We make a sizzling steak with a side of ruby red risotto – color courtesy of roasted beets. Grab the recipe 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.
Get ready for a meal. You can really sink
your teeth into risotto. Steak and asparagus with a side,
a song and dance for my guests. I’m hoping isn’t a pain in the neck. I’m
Jeff Philbin. This is Dinner DeeAs. My guest today in the dinner
kitchen is Keaton Miller. He’s an actor, singer and dancer, playing
the lead in a new play called Dracula, a comedy of Tears, at the Straz in Tampa,
which runs through October 26th. Welcome to the dinner kitchen, my friend. Thank you for having me. I’m so excited to have you here because, you know,
I hope to be almost like the Van Helsing. You could be like the Dracula for today. Absolutely.
Well, I’m very used to playing Dracula. I can’t wait to get more into it,
because off stage keeps resonate. Reads like a lot of other actors. He does choreography coaching,
but get this he’s also a trained chef who runs
a private chef service in New York City. And he’s brought us an idea for dinner
inspired by everyone’s favorite Transylvanian. That’s right. Dracula. All right, so what are we making, then? All right, so today
we’re going to make a bloody beet risotto. All right? I mean, right there. You already had me at the course,
but then we got beets. Yes. Good for your heart.
Go for your blood pressure. It’s the perfect meal
for any of Dracula’s victims. It doesn’t have to be just a side. You know, you could really celebrate
a beet really nicely here. All right,
what do we need to do with them? So all I’m going to do
is I’m going to start by cutting off the ends of the beets,
and then I’m going to wrap them in foil with a little bit of olive oil some time
and some rosemary. And then we’re going to roast them
in the oven. Oh that’s the time to get
them nice and fork tender. So I usually
would do like one beet for each. Okay. And then if you will actually get
the olive oil ready for me and all of our seasonings. All right.
So I’ll have you do is I’m gonna have you just put a little bit of olive
oil on there. You gonna go ahead and get in there
with our herbs. Perfect. Well, we’re out, you hear? All right, I know the aromatics really, really help
bring out the earthiness of the beat. Absolutely. It’s kind of just celebrated. Hey,
will you hand me the salt and pepper? Chuck,
will you do the pepper for you with that? How about that? We are just costarring right now in this. All right, coming in. Clutch right here. So a little salt, little rosemary. Perfect pepper. Time with this is good. Oh, it’s so easy. And then you just wrap it up in the oven
at around 400 degrees. And that is your beef. How long do you want
these in the oven for? Probably about an hour.
So that they have a full time. You really want them to
be fork tender? Okay. Yeah. What’s next? Next
we’re going to get started on our risotto. Very cool. Yeah. And we already started getting this pan
nice and hot here. Yeah. So you want to start by adding
and probably about I’d say two tablespoons of butter
and about a tablespoon of olive oil. And then we’ve got our arborio rice
which is perfect for risotto. It’s a special kind of rice
specifically designed for it. And then you like to just toast the rice
first though. Yes. So that’s an important step for this
very very important. Right. So it kind of preps
the rice and gets it ready for the wine and all the chicken stock
that you’re going to add. And it’s also going to help
with a little bit of that flavor. That nuttiness is going to come through
with this as it kind of toasts it exactly. And it just really deepens the flavor
and richness up. And like I said, it
allows it to absorb all of that liquid. When you go in there. Now, how does one get involved
being Dracula? I want to hear more of the show
here, my friend. Oh my gosh,
this show is absolutely insane. We do have a ton up
just a little bit for me. There we go. Yeah. So this show is absolutely crazy. It’s written and directed
by Gordon Greenberg. Dracula. But a comedy, because we always think the track was being just all things
scary, the broad strokes, you know? But it’s like, wait, wait,
that’s not what I’m seeing over here. Like, this is not like a Bela Lugosi
Dracula over here. He did. I mean, no,
no, this is what’s going on over here. But, like. So this is Dracula, a comedy of terrors. And it is certainly more
comedy than terror, I’ll tell you that. Right. All right. No, it is, it is. I was telling you earlier,
this is probably the craziest, funniest show
I’ve ever done in my entire career. And is it for it? Does it add another layer of fun
because it is such a beloved character? Yes. Well, and that’s that’s
what’s so fun about it is people come in expecting that exact
same that you were talking about. Oh, we think we’re gonna be scared. We think we’re going to be,
you know, terrified or horrified because you have this perception
of what Dracula is. And of course, we just completely flip
the script on its head, literally. I love that. And it is. I’m telling you, it is 85 minutes
of just raucous fun and laughs. That’s so much cool. That’s so cool. All right. I think this risotto is. And you can totally see that
this is getting to that part here. The colors over here
are just absolutely really nice I mean if you can see some of these
right there over here, it’s got a nice little bit of an
amber color in certain spots right there. I mean that’s what you’re looking for.
Yeah. Yeah. And it kind of smells like we said
that nutty almost come like popcorn. You smell like
it smells like fresh popcorn. Just a little bit with the butter. And so now I think
we’re about ready for our wine. So we’re going to deglaze okay. And now what type of wine
you like to use for this. Any kind of like, white wine,
but I prefer like, a Sauvignon blanc. That’s usually.
You don’t want it to be too sweet. You want really dry a dry. Yeah. Okay. All right. We’re going to go in with
about a half a cup. Now, what this is going to do here is
this is going to with anything that might be on the bottom there and use a little bit
more of just that flavor and all of that acid that’s coming through from that wine
to really accentuate that. Right. Exactly. what type of stuff do we have here. Chicken stock. Chicken stock. Yeah.
So you like that because of its flavor. The salt content? Yeah. It’s just that I when I was creating
this recipe I was actually experimenting. I was like, well,
I would like to use maybe beef stock. And I was doing the research on it and really a chicken stock
you can to throw that in there. For me the really a chicken stock is going to go better with the white wine,
even though we have steak as our main feature
with any type of risotto. It’s a chicken is going to be a lot more, I guess I would say basic like it’s
more universal than a beef stock. Absolutely. And you have all these bones that have
just released their collagen inside that. So you get a little bit
more depth of flavor behind it, as well. And this is also another laborious part,
but it’s the right part because it’s just slowly adding exactly
by ladle, but it’s going to be worth it. And you want to see every single time,
like you get these little bubbles. And as soon as it starts to thicken up,
that’s when you go with your next. So we’re going to keep an eye on this
because we’re taking a break, but we’re going to be counting
off the minutes when we’re back and we’ll be Vlade to see you anyways. We’re going to be getting that risotto
ready when we’re gone and when we come back. How miso makes a guest appearance ahead. Then it is. Well, welcome back to dinner dinners. We’re getting gothic
and making a meal with Dracula today. Well,
we actually play him at the in Tampa. Keaton Miller, he’s the lead in Dracula copy of terrors,
a reimagining of Bram Stoker’s classic tale. On through October 26th. And in tribute, Keaton has created an idea
which he share with us a Dracula dinner party recipe of steaks
served with beet risotto and asparagus. Before the break,
we trim beets and seize them with salt, pepper, rosemary, thyme,
plus a little olive. Wrap them in foil and roasted them well. We made a start on a risotto, toasting
the rice first, an olive oil and butter. Then we glaze in the pan with a little white wine before adding hot
chicken stock, one ladle at a time and constantly,
constantly been monitoring it, stirring it every which way to make sure it’s perfect
for what we need to do next with it. All right. So you can see now it’s it’s not plumped. It’s really creamy. And so now is the time where we’re going to add in all these extra flavors
that are going to bring out that wonderful boldness
of the chicken stock and the white wine. So I’m going to have you start
by adding in some of this miso paste. Okay. Go all in here. Oh now bold. What’s going on with me. So what do you miso paste. It’s like I recently discovered
miso paste. Like about a year ago
I had never used it and I tried it. I was like, wow, this is really good.
It gives that perfect. It’s like famous for that
perfect umami, salty like flavor in there. And I think it really,
really helps the beets shine. Absolutely. You can see the nice creaminess
behind this. Two what you’re going to really see. And it just melts right into the risotto. Love that. Yeah. All right. So perfect. Let’s go ahead and add
in those lemons over there. So just squeeze them in for me okay. So about half to three fourths of a lemon
I use you measure with your heart. That’s what I say.
That’s what you say. Yeah. I’m from the south. So we measure in the heart here. It’s a pinch. It’s a pinch, a dash, a tablespoon, a cup. You know, I love that. Yeah. And then we’re going to do a couple of heaping spoonfuls
of that pesto right there. Now this is just straight out of the jar. Straight out of the jar. I in fact when I was creating this, this recipe,
I didn’t even have pesto planned. It was something that I opened my
my refrigerator and I was like, you know what? Pasta would be really good in this.
Absolutely. So that’s exactly what I did. You know what I really love about having
the pesto that you’re adding into this? You also can get
a little bit of that garlic. Now, I know we can’t really have.
Yes, yes. You’ve got a little bit of garlic. You got a little bit of cheese and like
saltiness that’s coming back into it. So and the herbs, herbs are so like fresh
and I just, I love it what do we need to do it?
The beats. Let’s do it. So we’re going to take these beats
like we said we’ve had them roasted. Yeah I’m gonna get my gloves
on. I don’t want to make a bloody mess. Yeah that’s what I’m talking about. Like it’ll be like it’s that messy caveat with beats is they love disdain. All right. So all we’re going to do is I’m just going
to peel the skin off of the beats. And usually you can do like we have
a little handy dandy peeler right here. it’s just I find it
so much easier to remove the skin with just a nice paper towel
once it’s been roast. It’s And then you just toss it
right there in the bowl. We only need about three beats for this. For this portion size. How do I do it? That’s perfect. Beautiful. Okay.
All right. I mash them because I like it
a little bit more rustic. And I like having little bites of beat
in there. Love it. So you right there I’m on that’s already
streaming track that right there. Yeah, I’m already feeling that
like vibe right now. All right
I think that is about good for me okay. And we’re
just going to take everything in here. And it’s just going to go right
into our risotto. Now at first
it’s going to look pink right. But the longer we let this cook
and really absorb into there it’s going to turn a beautiful deep red. Oh But when we come back, steaks not through the heart,
just in a pan out of spirit. For any vegetarian Count Dracula
or chocolate fans out there at dinner, this Well, welcome back to dinner, Diaz. Bring you a taste of Transylvanian steak via Tampa, where my guest, Miller,
is playing the lead in Dracula, a comedy of terrors at the Straz,
which runs through October 26th. And luckily for us, he just so happens
to also be a trained private chef and is making a Dracula dinner of steaks
with a beet risotto and asparagus. Before the break,
we finish up the risotto, adding miso paste, lemon juice and pesto,
then peeling the beets. We roasted earlier, mash them
and add them to the risotto too. But this wasn’t done just yet. Not just call it. Yes. Watch here. So we’re going to add probably about a half cup of freshly grated
parmesan cheese okay. Right I love that. No it’s going to
just bring a nice little bit of that salt because you’ve noticed
we’ve not put any salt into this at all. Right. And it just adds that richness
and the creaminess. And I think it perfectly finishes off
this risotto. Very nice. We give it a little taste. Absolutely. Let’s do it. Careful. Might be a little hot. Oh that’s nice. Yeah. Really good. I like that a whole lot. That is really nice. And it’s perfect with. It’s not too salty. It’s not too sweet with the beets.
I think it’s perfectly well balanced. You can taste the herbs from the pesto. Absolutely. And that was where we were like, that hint just kind of gets you
when the garlic comes in on that one. There. I mean, that one right there.
That’s really, really nice. Very nice. All right. What do you got going on over here
with asparagus. All right.
So this is my dad’s recipe, right. My dad taught me how to make my asparagus. And I’ve been making it this way
for years. Right. So it’s equal parts balsamic vinegar then equal parts olive oil. And I see you got the whistle. Are you trying to do, like,
an emulsification? That’s exactly what we’re doing here. Right. So that’s what you do with your
with your dressing. That’s equal part acid and fat. Right. And that’s how you make a good emulsify. Then I’m going to do a little bit of lemon
juice in here. And then we will do real simple plain Italian seasoning. Very cool. Just straight out of the jar.
Make it easy. Yeah. You don’t need
if we don’t got to do all that work on and then salt and pepper. You know this is a really simple
because it’s like a pantry cleaner too. Yeah.
I mean, it’s like you took what you want. Throw it in there. Well, that’s that’s the thing about
when you want to do a vegetable for me, my goal is always
let the vegetable shine through. Don’t overthink it. Don’t overthink it. You can’t overthink it. Right? All right. So that’s what it looks like. And then all we’re going to do is we’re
just put really simply over the asparagus. Just drizzle it over there. And this is where we get our hands
a little dirty I’m going to clean hands. You’re
just going to kind of roll it around so it perfectly evenly coats
each of the spears of asparagus. And then into the oven at 425
for about 20 minutes. 20 minutes. Fantastic. Now if you want to be your own Count
Dracula, you two can do this by getting the recipe
by heading over to dinner.com. We have the recipe, the ingredients
and all the measurements. We’re ready for you
to just follow along on your phone. All right, so moving on to our steaks. All right. All you’re going to do is you’re gonna
take any kind of cut of steak you want. Will you go ahead
and add some oil in that for me. Yep. And then we’re going to pat them dry. And then I like to just do salt and pepper
okay. Very simple very simple. Same thing. Same thing with steaks
steaks and vegetables. They have a lot more in common
than you think. Right. Yeah. So you want that pan ripping hot
because we’re getting a nice sear on it. So just salt and pepper. Good. And then. Pretty simple clean up. It’s all you need. And so something about that I always do
with my steaks is I want to pat them dry. Right. Why do you like to do that.
What is it for you. So for for me, what I’ve always learned,
what I’ve been taught is that it
helps get a nice crust on your steak. Moisture
can be your enemy in this. Absolutely. You want to be able to really have a nice, clean surface for the meat
and that protein to hit that thing and really be able to form that
nice crust. That’s what you’re looking for. All right. And then all we’re going to do is steaks
and always want to lay away from you. Yeah.
That I think is that a part where most people don’t think about
they just say, oh I got to hit the pan. Roll it. Roll it forward. So. So depending
on the thickness of your steak like here we’re going to do a pile
probably 2 minutes to 3 minutes to size. Okay. Now where I like to make it fancier
chef it up a little bit is I will actually add some fresh herbs
into the oil of my pan. It’s almost kind of like you’re what,
almost have a base over. I mean, like, I don’t see butter
when you’re scooting it put. You’re trying to use some of those flavors
out inside that oil. Exactly. Just like that. And because the herbs
they fry and the oil and you can smell it in the air, smell,
smell it in aptly fantastic, because we’ve had one break
and then we had to break. Now, a final break for me. Break. Then when we come back,
we clean it all up ahead is going to be a. Welcome back to Dinner Ideas or Dracula
ideas. Today, at least my guest, Miller,
is playing the titular Transylvanian in Dracula, a comedy of tears running at
the Straz in Tampa through October 26th. And when he’s not treading the boards here
or on Broadway, he’s also a trained chef and has a recipe for us inspired by his show Steaks with a beet
risotto and asparagus. Before the break, we add
parmesan to the risotto, then started a side of asparagus, whisking together
olive oil, balsamic vinegar, lemon juice, Italian seasoning
and a little salt and pepper drizzle. Going out to our spears and roasting
in the oven like your dad does. Exactly. All right, well, we dried
and seasoned our steak, keeping it simple, and got into a hot pan, adding a handful
of herbs alongside and then let them rest. And we cooked up some mushrooms in butter. Just butter. Just plain butter. Little bit of butter,
a little bit of salt and pepper. That’s all you need. I absolutely love it. And you can see
all that moisture is really come out. And they shrunk in size
because yeah. Yeah. So you want to cook them down
and reduce them till they just become little fried
crispy bits. Oh I love it. All right. That’s the best
part. Plating this. Let’s do it. All right. You’re going to get a big heat. It was cool too
because we had that parmesan cheese. Yeah it’s kind of like spidery. Go let’s go let’s really good for you. It’s kind of like okay, this is really
like Dracula’s lair to it here. So that she’s really kind of
melts it with it nicely. So a nice heaping spoonful and you’re just
going to smash it down just like that. Just a smash down.
Of course, Dracula would do. All right. This is where we get fancy a little bit
of that pesto from the beginning, right? You just dash on the plate and you’re
just going to do the same exact thing. Okay, just a little. We do a little flair. Listen, Dracula’s had a lot of time
to to protect, perfecting his craft. It’s weird making that craft inside. All right.
Very cool. All right. And then we are going to. We got in our mushroom. Okay, so just a little spoonful. And this just once again
building that little mommy flavor. Right. This chocolate nice little bite. Really meaty texture of that mushroom
as well with the asparagus course. So we’ll take our asparagus spears and we’re going to layer them right here
across. So already you can see
we have so much beautiful color I’m really using a vibrant dish. Absolutely. It’s a vibrant dish. Wait for a steak then
I’m I’m gonna grab this one or pass this. We had those already
had a little bit of rosemary a little time that we just kind of infused with that oil
to bring a nice little bit more flavor behind it. And that steak’s just going to go. We’ll let these rest
for a little bit here. These ever want to slice into. All right. And to finish it off. Yeah a little bit of goat cheese okay. So this cheese is just really going to cut
through the richness of the risotto. You got that.
And then what’s going on over here. So we have just a little bit of a compound
butter. You can make your own
or buy it at the store. Yeah I really like the
I love a compound butter and I it does take a little bit
to make sure. Yeah. But like you coming through in the clutch and having one that’s already
kind of made for you levels up a dish to the next level like that
without having to do all the work. And there you go. That is your risotto steak and asparagus. That’s it right
there. It’s all going to taste. Let’s go. Come on. Where are you going? First
I want to start with the risotto. I feel like that’s like the labor of love. That’s the first thing I’m excited to try. You go for the labor of love over there. I’m going to get
a little bit of the steak. That’s the side there
because I’m going steak with the risotto. Yeah. Everything pairs so well together. Like it all balances out completely. And it’s a really full bodied dish. When you think I think it’s really fun because like for
someone at home is just like you know, hey how do we get some more vegetables
into this dish. You got the beets that you roasted. You’ve got the asparagus. What you roast it you get a nice hard
sear on the mushrooms of course. Which brings all of them.
You mommy out of it. I mean you’re hiding vegetables in. So a dish that’s just like celebrating
everything all together in a word that is beautiful too.
And it’s absolutely beautiful my friend. Thanks to eat and see him. Plus Tiff vamping it up at Dracula comedy of stares
at the stars through October 26th. Details at dinner deals.com,
along with the recipe for everything he’s made for us today. I’m Jeff Philbin. Thanks for watching and see you next time
with more ideas for dinner. As we call dinner, it is.
Dining and Cooking