Celiac-safe seafood, plus Pasta Primavera free of gluten, dairy- and meat. 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 on Fox 13 Tampa Bay and 7a on FOX 35 Plus in Orlando.
Today, restaurant quality dinners
for any diet. See the safety food and pasta primavera. Free. Free, free. Free of gluten,
free of dairy and meat free, too. I’m Jeff philbin. This is dinner. Diaz. Chef Benjamin
Clark is my guest in the dinner. Diaz kitchen today, making a return visit from Olivia, who have locations in Tampa
and Saint Pete. Welcome back inside the dinner Diaz
kitchen, my friend. Thanks for having me back, man. I really appreciate you
to have you back to here. I’m doing good. You’ve been well.
I’ve been great. Thank you. I can’t wait to learn
more about how you’ve been well, but today, Chef Benjamin has a custom
main menu that’s just right. For anyone who has a restricted diet,
whether it’s you, your family, or just your guests. In a moment, we’ll be making a celiac safe
seafood and a Frito Misto. Then later
we prepare a vegan pasta primavera. And that’s also celiac safe
and gluten free. And if you’re not just making these
to cater for customers at the restaurant, your partner in life here,
she also has to watch what she’s eating. So this is really important to do
just right. Yeah, I’ve been lucky enough
to be the executive chef at Olivia for three years now, and about a year
before that, Whitney and I started dating. She has celiac disease, which is,
activated by an intolerance for gluten So cooking for her is really important.
But also food for the guests. The restaurant.
Absolutely. Equally as important. Yes. So you get to do
so what do we got going on so far here? What are we doing? This is a dish.
We actually make it Olivia. It’s Fredo miso, which translates from
Italian strictly into fried mixed food. Right. And it’s a seafood dish. And the real key
about doing everything for this at home
is obviously buying the freshest seafood. But then,
because this dish has calamari in it, you’re going to want to cut all the rest
of the seafood around it in equal pieces to make sure that the calamari
is not overcooking. When you fry it. And that’s an important step here, folks, because you want to make sure everything
fries together, right? So that way then you have that right bite that it’s not going to be raw here
or cooked there. Exactly. So if you’re adding scallops
and once again, one of the great things for all of our viewers at home,
this is completely customizable. You don’t like scallops, you don’t like
shrimp omitted or put something else in. And also whatever’s inside the budget that you can be able to find
that you want to bring in. Because this is, you know, just a fried mix here,
exactly as much fun as you want with it. Absolutely.
We use halibut. It is a higher price fish. You can use grouper. You can use something
a little bit more local if you like. Okay. But cutting that that fish into small,
manageable cubes that you’re going to use when you’re going to dredge it
with the flour and the and what we do at the restaurant is we obviously use breadcrumbs on the non
gluten free. But right here we’re going to use
a gluten free pasta flour that we’re going to be able
to dredge everything with. It’s going to leave it crispy
but be safe for our celiac and gluten free viewers
I absolutely love it. And then the calamari cut into thick rings like this. Okay. And then the real listen, some people don’t like to see
those tentacles in their calamari. We love it. You know, folks,
if you if you haven’t tried it before, what really is really nice about that bite is that it can take on so much of that batter,
and that gives it even more texture, and it gets a little bit
more of that crunch factor. So if you’re on the fence a little bit,
just take a bite. Try it. I explore everybody
to try everything at once. Absolutely. And you add all of our seafood together
along with a little bit of just pre-made opinion. That’s a that’s it, super simple,
super fresh. Everything gets combined. Once again, the keys are making sure
that all the pieces are cut the right and making sure that you’re
getting everything as fresh as possible. Very cool. Grab Chef Benjamin’s recipe for this
a Frito Misto, and here’s a vegan pasta primavera,
which we’re making later. Identity is that come find us right now
from the couch by opening the camera on your phone, pointing at the TV
and the QR code down there in the corner, and you might need to zoom
in, but a link to us will appear, and you can press that to follow along
as you watch us both. And then as we spoke about using
fresh ingredients for the seafood. Same thing when you’re using ingredients,
especially when you’re talking about food intolerances and allergies. Now what type of flour do we have here
then for this okay. We use at the restaurant. Caputo is the brand. It’s an Italian based
gluten free pasta flour that we use when you have it to the feel. It feels very similar to cornstarch.
It’s at home. You can’t get this. But by the way, this is easily accessible
to get on Amazon. We live in the modern world right
now, right? Cornstarch is also an acceptable
substitute. Very cool. Yeah. Very cool. But now, folks, I use the computer
for making pizza at the house. And yeah, it is an Amazon file that you can find
and it’s a great quality product that you can be able to now
use gluten free. Absolutely. But just because we’re taking the gluten
out of the dish doesn’t mean we got to take the flavor
out of it. Right. Very cool. Yeah. So just like you would with anything else
breaded, you’re going to want to season
the breading. Okay. So we have a mixture of cayenne pepper,
white pepper salt and granulated garlic. And we’re going to flavor
that up. We’re going to mix it all in. And then what we’re going to take a whisk
and whisk it all together to make sure everything gets mixed
evenly distributed. And then we’re going to take our seafood
mixture of all those equal cut pieces, dredge it and drop it into oil fry. And you say
you’ve got white pepper in here. How important is it to really kind of,
you know, mask some of that speckling here. Because a black pepper can really kind of
change the colors of every 100%. It’s going to be more natural. Absolutely. But also everybody needs to remember
at home, white pepper is a little stronger
than black pepper. So you’re gonna want to use less of it than you use
when you cook with black pepper. Very. Absolutely. Yep.
And then you’re going to use a sifter. All right. We’re going to add
all of our seafood in there. And then we can just dredge. All right.
We’re going to dredge everything together. And then just like anything else
that you bread, if anybody’s made chicken fingers or chicken tenders at home
or breaded pork or whatever the case may be, after you dredge
anything in the breading mixture, you’re going to want
to get all that extra off just so that it doesn’t
clump up in the fryer And then what type of oil
do you like to use to fry everything in something with a high smoke point?
Okay. Sunflower oil, avocado oil, vegetable oil,
straight vegetable oil is fine. We really don’t like to do a lot of frying
in olive oil. Just for the fact that it doesn’t have. And the flavor will over impart
that seafood and tastes like Italian. So something also neutral
then. Absolutely. Okay. Very good. Well, we fritter our misto. We’re taking a quick break. When we come back,
we stay gluten free as we bring you a very vegan version
of a pasta primavera ahead and get it is. welcome back to dinner, Diaz. Chef Benjamin Clark is with us today. But gluten is not as we make two dishes
safe for celiac and gluten free. His Frito Mister,
which just started before the break. And a vegan pasta
we’re about to make before the break. Chef Benjamin dice
calamari, halibut, shrimp and scallops. But you can use whatever
fish that you find that’s in your budget. Then blended a coating of gluten free flour, salt, white pepper, cayenne
pepper and granulated garlic dredged in the seafood,
along with some pickleball opinions, making sure they were all covered
on all sides and frying that hot oil. And it was really fast. It was like 90s 90s. Absolutely. And it looks absolutely fantastic. The coach on this just have that
beautiful gold and you know, just and I don’t know about you
just from looking at it I can’t tell it’s not gluten free correct. No not at all. Not at all. Yeah. When it comes out of the fryer
you want to be able to season it. And we’re going to mix it in a bowl
just like we do. Everything goes in the bowl
after it comes directly out of the fryer. And then just for a little extra flavor,
like I said, even though we season that breading,
we’re going to season when it comes out of the fryer,
mix it with some of these pickled Fresno’s or any sort of kind of like hot chili
that you can nice. We talk about flavor profiles like sweet,
spicy, pickled, those kind of things. You want to try to hit as many points
as you can on every single dish. And then we’re going to give it
a nice toss. Oh absolutely. Love that. And I mean the colors come alive too
when you’re just adding some of those fresh ingredients behind it that just kind
of take it to the next level. And then we played it up. This is a great thing to make for parties,
a great thing to make in huge bulk for platters. When you have a huge amount
of guests over. The one tip I would have
is when plating this on, especially for big groups of people,
put it on a plate, don’t put it on a bowl so that the stuff at the bottom
doesn’t get soggy. I absolutely love that
have that flat area. So that way that I can use the surface
area and just do it right. Absolutely. And speaking of surface area,
a fork is always a must over here with this one
here. Center. Now looks like you got a marinara sauce
a very traditional addition when it comes to a Frito Mister.
Yeah. What’s next to it though? This is a Calabrian aioli that we serve
at the restaurant with a nice cool squeeze of fresh lemon over the top. And we were talking about those, I’m
going for I agree you got to go with the. It’s just that crunch factor. Absolutely. That’s what you’re going you’re going in
for that. Absolutely. Cheers. Fantastic. It has that crisp. It’s light doesn’t hold the oil. It’s absolutely delicious. And if you were to have said that that was
gluten free I would never have known. Nope I would never know. It’s the price of flavors is totally right
there. It’s you know,
you don’t sacrifice anything on the not at all gluten free, dairy free hits,
all the major allergens and all the food intolerance. You also get all those four great points
here. You’ve got salt, you got fat, you’ve got
the heat, you’ve got the acid all working. That’s really what you want. Balanced with 100%. Absolutely.
That is absolutely fantastic. Good. All right. And we’ve got another dish
because the appetizers done finished. Now we’re moving on to an entree.
So what do we got going on over here. We’re going to make a pasta primavera
dairy free gluten free vegan okay. Same thing that we talked about
when we made the seafood earlier. We’re going to cut all of our pieces
into similar sizes. Some we’re going to blanch,
some we’re going to roast so that we bring everything together
in the sauce. It’s all ready
and almost out and ready to go, I love it. What are we going to be roasting? We’re going to be roasting
little cherry tomatoes and peppers. We’re going to peel the pepper
and julienne them up. But first we’re going to start
by blanching some romanesco. And a lot of people
might not know what this vegetable is. It’s in the broccoli family.
It’s Italian version of broccoli. And it’s great to use a dish like this.
A lot of color and a lot of snap. Now we don’t have to travel to Italy
to find this. You’re right. You can get it all in fresh farmer’s
markets, all your fresh produce items. Some places like Fresh Market,
Whole Foods, places like that. Very cool. And it comes,
it looks very similar to cauliflower, but like I said, it is in the broccoli
family. We’re going to cut out the core
just like this. And here’s a little tip
for all of our viewers at home. We’re going to blanch this in veg stock
just to give it a little bit more flavor. And there’s going to be some veg
stock in the sauce as well. But when you’re making dishes like this,
feel free to take all your vegetable scraps,
keep them in a bowl and then at the end of your prep time,
put it in a pan, cover it with water, simmer for about 30 minutes
and you have veg stock. I love that because you don’t have to
throw it all away. There’s so much that’s happening over here that if you were to just run away, it’s
gone. It’s gone to get it
back. You’re never going to get it back. But if you keep it, you can reuse it, and that’s how you’re going to be able to get another layer of flavor.
And once you cut that core off, you’re just picking pieces off that
make them bite. And that’s really where it kind of comes into play
with that whole broccoli compound. We’re going to we’re going to blanch those in veg stock
just to get them a little bit more tender. And then as we do that
we’re going to take some oil into our cherry tomatoes
along with that same mixture of white pepper,
granulated garlic, kosher salt and cake. And we’re going to toss that together
and put it on our tray. Now at the restaurant what we do. And when you see this
when we put it all together we roast our tomatoes really well. You can do it 170 192 slow. That’s low. And that’s probably going
to take for a very long time. It will take over two hours. It takes over for two hours. Yeah. But to grab the recipe
to make this for your dinner or the Frito misto
that we made earlier, head to dinner. Dotcom, just scan the QR code
in the corner of the screen. Find us right now on your phone. Now, how long ago was going to go on
for the oven for we’re going to go in the oven for about 375 degrees
for about 20 minutes. Okay. Yep. Just enough to blister a lot
faster than two hours over your friends. Well, we ready the romanesco. We’re going to be taking another break
when we come back, how this dish comes together and how to
pick good gluten free pasta head on. Turner Diaz. welcome back to dinner ideas with double the ideas for dinner
today from Chef Benjamin Clark. He’s making meals safe for anyone
who needs to eat celiac safe, gluten free. But without missing out on flavor. We’re in the middle of making this pasta
primavera, which is also vegan. And before the break, we made a Frito
Misto, which translates as fried mix. In this case, we use seafood. We got our seafood out of the oil
and season with just a little bit more of that mix of salt,
white pepper and garlic we used earlier. Then we tossed it all with pickled chilies
and fresh parsley, serving and tasting them with a pomodoro sauce
and a beautiful aioli. Then we start on our pasta primavera
and roasting a tray of grape tomatoes and a pepper, then blanched romanesco,
which looks like broccoli, but it cooks way faster. And we used veggie stock instead of water. And speaking on the theme of moisture over
here, you got, you know, we use a stock here. You’re using steam as a friend over here. So what did you do here with the pepper? Like you said, we took our romanesco
out of the veggie stock. When we blanch it and
put it in a nice bath to stop the cooking. But when we took the
the pepper out of the oven after we blistered it in everything,
the best tip is to put it into a bowl. Can be. Any bowl doesn’t
necessarily have to be a glass one and cover really tight with plastic wrap
and that continual cooking process steams the pepper and helps
to remove that skin away. And it’s once you get it,
I don’t know, 5 or 6 minutes and it’s cool enough and manageable
for you to handle with your hand. That’s the other piece to it. They’re not only are you using the steam
to rake it a lot easier, but it’s already
starting to separate number one. But number two, it was. It needs to cool. So I don’t want to touch your head
out of the oven. Two birds, one stone. Absolutely. So you peel all that skin away
and then cut it up. And just like
we were talking about earlier, these are some of the scraps
that you can use in that veg stock and that you can cover with water
and make your own homemade veg stock. And this is what you’re doing.
You’re just peeling the skin away. And then you get all of that
nice charred, flavorful flesh. Everything’s right there. Absolutely. And this is exactly what it’s going
to look like after you julienne it up. Lovely. Fantastic. Great. And then so what we’re going to do
is that that veg stock that we use and we blanch right here. We’ve got water
that we’re going to talk about in a little bit for our gluten free pasta. We’re going to bring our pan up to heat. And in this pan right now
we’re going to get some olive oil. okay. And then a little bit of garlic
and a little bit of crushed red pepper. And what you want to let to do
is let that garlic and the crushed red pepper
just infuse in that oil. We talked about bringing the flavors out
and using veg stock before. We only get the most out of everything.
Smell that. You can already get
all these smells fantastic. One of my favorites is actually
like people think about the crushed pepper flakes that it’s like,
you know, too spicy. They don’t go for it. It’s not. You just have that
nice little bitter fries. Now with just the garlic over here. We’ll take this off here for you. And it just really brings
so much flavor into your oil. And then we’re just going to start
adding the veggies as we go. The blanched romanesco baby
zucchini quartered artichoke hearts. And then some of those wonderful
red chard julienned peppers. And we’re going to take that a little bit. And here’s the other beauty of it. As you start to saute
and you start to cook over this heat, just like you talked about,
about pulling that out and making sure that garlic didn’t burn. We’re going to add a little veg
stock to the glaze, that pan. And that’s going to start to cook
and become some of the base of our sauce. Absolutely. That’s going to lift anything
that might have been sticking over here. But what should be sticking
is this recipe in your rotation to grab the recipes for yourself. They’re worth trying whether or not you’re eating
gluten free or vegan, just head to dinner. Dot com. You just use your phone to scan the QR
code in the corner of the screen. Now we’re going to go and we’re going to
talk about cooking our gluten free pasta. Okay, okay. Just like we talked about our gluten free
pasta dough earlier and our flour that we coated
the freedom Easter in. This is a
this is a really high quality penny. You can get this on Amazon as well
okay okay. This is the key though. This pasta also doesn’t contain any egg
which is going to make it very, accommodating to anybody with an egg
allergy, anybody with dairy allergies. This is a completely gluten free,
egg free, very cool. Absolutely. Corn and rice pasta
blend over here. This is what you’re looking for?
Absolutely. Okay, now, listen,
one of the best parts about this dish is if you’re making this at home
for all of your guests, and you want to add breaded chicken on top,
if you want to make this sauce and not use a gluten free or an egg
free pasta, you can use it with regular spaghetti
and it goes well with anything. And then that way,
if you have a party with only 1 or 2 guests
that have a gluten, or a vegan or a dairy or egg intolerance, you can make it
customizable to everybody in your party. Now, let me ask you this
because you’re cooking at the house with your partner here
and you’re kind of adjusting your diet. Can you taste the difference? Really? Does it really do you
because of that, is it more for her to be able to enjoy what it is?
I mean, really well. Well, Whitney’s created
such a great home that what she’ll do is she’ll make the sauce. And then for her two boys,
she’ll make regular pasta. She’ll make gluten free pasta for herself. I, over the years of dating her,
have become accustomed to eating more gluten free pasta. And it’s not necessarily a tasting
by any stretch of the imagination. This is a perfect example. It’s more of a texture thing
and holding the sauce. But like you’re going to see because we’re
putting nutritional yeast in the sauce, it’s going to bind and really thicken
around this pasta really. So you can really
you don’t really taste that difference. It doesn’t make that much for you. No not at all. Absolutely. So okay we’ve added all of our
we have our pasta going and now we’re going to add
the rest of our veggies. We’re going to add those roasted tomatoes,
like I said just slightly blistered in along with some nice chiffonade of basil
to give some fresh air of flavor in there as well. And a chef, not basil,
just really, really thin strips over here, which is kind of
just a fuze, is so nicely in this. Correct. And as we start to bring everything
together and let those flavors meld, this is the next ingredient
that we’re going to add. And this is we’re going to
it seems like a lot. Okay. It’s
it’s about a half cup volume wise. But this is nutritional yeast. And we talked to earlier about flavor
profiles. Spicy sweet, bitter sour that flavor
that I’m sure that, you know, is that mommy flavor, that deep
roasted hearty flavor and nutritional yeast is a good thing to add into vegan
dishes. That gives it that body nice. And it’s also got a really cool
nickname Nooch. Absolutely. I love that now
it’s pretty easy to find these days to I. Yes, you can find it in Publix. You can find it online like we talked about Amazon anywhere
but right now nowadays. Absolutely. Very cool. Yeah. So we’re going to add
that nutritional yeast and sprinkle it around
so it coats everything. And then the rest of the liquid
that’s going to come in to some of that pomodoro
that we had just from before. Very nice. Absolutely. And as we add that in
and then we’re going to start to bring all those flavors
together as the pasta cooks and you kind of see that change there with that in there,
it almost makes it like a creamy ranch. And that’s exactly what people say. In the vegan cooking,
that nutritional yeast simulates cheese very well,
both from a melting standpoint. And look, you can see how it tightens.
All right. No. Absolutely. Absolutely. Beautifully. Because if you make either of these dishes
that we’ve been doing today, we want to know about it. Take a photo and share it with us
at facebook.com/images. That’s what Christine did. She’s watching
Newport. Richie. Hi, Christine. She made the espresso
rub steak in cucumber and avocado. I cooked for Wilton Marly,
who runs Tampa’s Mad Dogs and Englishmen. Christine said my husband was skeptical
at first, but it came out amazing. I mean, chef looks
absolutely delicious, right? She nailed it.
You know what’s really cool? Husband was a skeptic at first, but tried it and then was able to say,
hey, he’s actually really good. Yeah. You know, for those
that might be on the fence, it might be a little skeptical that,
hey, it’s, you know, gluten free
and it’s going to be vegan. I’m not going to taste what I like. Just like we talked about
having the calamari tentacles earlier. Try it once
you make your decision for yourself. That’s it. Sounds like fun with the food.
We’re taking one last break. When we come back,
we played up our pasta promo ahead. Identity is. Welcome back to dinner. This is chef
Benjamin Clarke has been with us today. He’s with Olivia’s chef Chris
Ponce restaurants which are now in Tampa. And Saint Pete. He’s been sharing recipes safe for anyone
celiac gluten free but not taste free. Earlier
we made a Frito Misto fried seafood, and we’re just putting the finishing
touches to his vegan pasta primavera before the break, we got the romanesco. We blanched and veggie stock into an ice
bath while we sauteed garlic and crushed red pepper flakes,
then added the romanesco along with some zucchini
and artichoke hearts. Plus the piccolo peppers. We roasted earlier, then added
veggie stock while we cooked up our gluten free pasta, adding the roasted tomatoes
and some basil to the sauce, along with nutritional yeast
and a little of that pomodoro sauce that I mean that is absolutely stunning
came together beautifully. It has the creaminess
that you would think of. A lot of that
is because of just that nutritional yeast. Absolutely, 100%. All right.
And then we’ve got the pasta over here. And let’s make sure
that we cooked it up dente. It’s a great product right. Still has that bite negligible on whether
you can tell it’s actually gluten free. It’s very subtle. It’s very subtle
that there’s even a difference. Like if someone was really doing
a blind taste test, you probably most people
would actually not be able to do that. The only difference here was
it takes a little longer. It does. It takes about 11 to 13 minutes,
like a penny would usually take about 6 or 8
if it was more of a traditional pasta. Correct. So we’re going to add our pasta
after comes out of the pasta water. And listen, in a case like this, when cooking
with Italian traditional pasta and Italian traditional Italian cooking, you would want to add a little bit of that pasta cooking water back
into trying to bind everything together. And as we bring this
and toss it all together, but adding a little bit of that veg stock
doesn’t hurt either. Okay. Very cool. Yeah we’re going to
bring that all together. And then after we have it all set
and everything coats the pasta really well we’re going to bring it to our plate. Oh look at that coming together like that. Absolutely I just love how cheese. Nothing. Yeah. No cheese at all. But it has that creaminess as the cheese. Absolutely. And then just to add those flavors,
let them talk about some acidity a little bit of bite. We’re going to add a little bit
of fresh capers right over the top. A lot of citrus folks you love capers.
Love them. I’ll put them on anything.
A little bit of fresh micro basil. And then we’ll garnish it
with a little bit of lemon so we can get a fresh squeeze
when it comes to that nice burst of acid right there. Very simple, very easy and very easy
for anybody to execute at home. Look at that. Thanks to Chef Benjamin
for both the dishes he shared today. Grab the recipes
for them at Dinner Dotcom, where we also have a link to Olivia so that you can sample
this cooking in person. I’m Jeff Filbert, thanks for watching and see you next time
with more ideas for dinner. As we call dinner, it is.
Dining and Cooking