Chef Billy Parisi

This Amazing Italian homemade Panettone Bread Recipe is a buttery sweet dessert that is perfect to serve to family and friends for holidays and celebrations. The flavors and aromas of this bread are incredible. Ingredients for this recipe: For the Aromatics: • 1 tablespoon honey • zest of 2 oranges • zest of 1 lemon • vanilla beans from 1 vanilla pod • 1 ½ teaspoon dark rum For the First Dough (Biga): • 1/3 cup bread flour • ½ teaspoon granulated sugar • ½ packet active yeast • 3 tablespoons water For the Second Dough: • 1 2/3 cup + 2 tablespoons bread flour • 1/3 cup sugar • ½ packet active yeast • ½ cup water • first dough • 3 egg yolks • 4 tablespoons softened unsalted butter For the Third Dough: • second dough • ¾ cup + 2 tablespoons bread flour • ¾ teaspoon coarse salt • 50 grams sugar • 2 egg yolks • 3 tablespoons softened unsalted butter • 1 ¼ cups semi-sweet chocolate chips Serves 8 Prep time: 1 hour Resting time: 40 hours Procedures: 1. Mix the honey, orange zest, lemon zest, vanilla beans from 1 vanilla pod, and rum in a small bowl. Cover with plastic and sit at room temperature for 10 to 24 hours. 2. For the biga, the first dough, mix 1/3 cup of bread flour with 2 grams of sugar, ½ packet of yeast, and 3 tablespoons of water with a spoon in a bowl or container until combined and the flour is hydrated. Cover and set at room temperature for 12-24 hours. 3. For the second dough, add to a stand mixer with the paddle attachment 1 2/3 cups + 2 tablespoons of bread flour, 1/3 cup of sugar, the remaining ½ packet of yeast, and ½ cup of cold water and mix on low speed until combined, which takes about 3 to 4 minutes. 4. Next, add the biga and continue to mix on low speed until combined. 5. Add in 1 egg at a time. Do not add the next egg until the before is absorbed into the dough. 6. Replace the paddle attachment with the hook attachment and then add 4 tablespoons of softened unsalted butter, 1 tablespoon at a time. Do not add the next tablespoon of butter until the one before is absorbed in the dough. Once combined, knead for 4 to 5 minutes on low speed. 7. Transfer the dough to a container with a lid and place in a warm place for 4 to 5 hours or until it doubles in size. It’s better if it tripled in size. See chef notes about proofing options. 8. Add the risen dough to a stand mixer with the hook attachment along with ¾ teaspoon salt, the remaining ¾ cup + 2 tablespoons of bread flour, and 1/3 cup of sugar and mix on low speed until the dry ingredients are absorbed into the dough. This takes about 3 to 4 minutes. 9. Like the process with the second dough, add in the remaining egg yolks, then the butter. 10. Once mixed in, add the honey-citrus aromatics, knead on low speed until combined, and then knead for 4 to 5 minutes. 11. Transfer the dough to a clean surface and carefully stretch it until it is roughly 12” to 14” inches wide by 18” in length. 12. Evenly sprinkle 2/3 cup of the chocolate chips over the dough. 13. Then, fold the third bottom up to the center, and then wrap the top third over the top of the center of the dough. 14. Sprinkle on ½ of the remaining chocolate chips over the dough. 15. Fold the right part of the dough over to the center, sprinkle on the remaining ½ of the chocolate chips over the folded dough, and then fold left over right. 16. Using a bench knife, scrape under the dough while turning it to form a taught dough ball with the seams underneath. 17. Transfer the dough to a panettone dough mold. Mine was 4 1/2“ inches deep by 7 ½” inches wide. Cover and sit at room temperature for 12-15 hours or in a cold oven with the door cracked and the oven light on for 8 to 10 hours or until the outside of the dough is ½” from the edge of the panettone mold and the dome of the dough is at least 1” above the mold. 18. Remove the cover from the panettone and let it sit at room temperature before scoring a T into the top of the dough, going no more than ¼” inch. 19. Top off with 1 teaspoon of softened unsalted butter and bake in the oven with a 350° convection fan for 50 to 55 minutes or until the dough is dark brown and reaches 195° in the center of the bread. 20. Using extra-long skewers, place two of them completely through the bread 1” inch from the bottom and 3” to 4” apart. 21. Hang the bread upside down for 2 to 3 hours to cool to room temperature. 22. Flip the bread over, slice and serve.

This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit and sausage for an unbelievable meal. Duck cassoulet is easily in my top 3 all-time favorite dishes to eat. Ingredients for this recipe: • 2 tablespoons olive oil or duck fat • 1 pound pork belly, cut into 1” cubes • 4 pork sausages • 1 large peeled medium-diced yellow onion • 1 large or 2 medium peeled medium-diced carrots • 2 medium-diced ribs of celery • 10 finely minced garlic cloves • 1/3 cup quartered cherry tomatoes • 1 cup dry white wine • 6 cups chicken stock • 4-5 parsley stems and leaves • 8-0 fresh thyme sprigs • 1 bay leaf • 4 duck confit legs • coarse salt and fresh cracked pepper to taste Serves 8 Prep time: 30 minutes Cook time: 4 hours 25 minutes Procedures: 1. Cover the beans in a container with 4 to 6 inches of cold water. Cover and let them sit for 12 to 24 hours or overnight. 2. Add oil or duck fat to a large Dutch oven pot over medium-low heat. 3. Place in the pork and cook for 12 to 15 minutes or until lightly browned and some of the fat has been rendered. Set them to the side on a plate or bowl. 4. Add the sausages, turn the heat to medium, and sear for 3 to 4 minutes per side or until lightly browned. They do not need to be cooked through. Set them aside. 5. Stir in the onions and cook over low to medium heat for 25 to 30 minutes or until well browned. Come back and stir them every 5 to 7 minutes. 6. Add the carrots and celery, and sauté over medium heat for 2 to 3 minutes. 7. Stir in the garlic and cook just until it becomes fragrant, which takes about 30 to 45 seconds. 8. Next, stir in the tomatoes and cook for a further 1 minute. 9. Deglaze with white wine and cook until most of it has been absorbed into the vegetables. There may be a few tablespoons left, which is fine. 10. Strain the beans and add them to the pot with lightly browned pork, chicken stock, parsley, thyme, bay leaves, salt, and pepper. 11. Bring the beans to a boil over high heat, then cover and simmer over low heat for 1 hour or just until tender. 12. Remove the lid and place in the sausage and duck confit by slightly pressing them through the beans and vegetables so they are not all sitting on the top. 13. Bake in the oven for 1 ½ to 2 hours at 375° on a rack in the lower third section. 14. Serve in the pot or separately in bowls.

This classic French Duck Confit Recipe is slow-cooked in an herb and garlic-filled pot of duck fat for several hours until crispy on the outside and fork-tender on the inside. To this day, this is one of my all-time favorite things to eat. Ingredients for this recipe: • 4 skin on duck legs • 48 fresh thyme sprigs • 4 bay leaves • 14 garlic cloves • 4 cups duck fat • coarse salt and fresh cracked pepper to taste • 8 to 12 peppercorns Serves 4 Prep time: 15 minutes Cook time: 4 hours Marinate Time: 12 hours Procedures: 1. Add the duck legs to a 13x9 casserole dish and season both sides with coarse salt and cracked pepper. 2. Next, rub in 5 thyme sprigs, ½ crushed bay leaf, and 1 smashed garlic clove into the flesh side of each duck leg. 3. Flip the duck over and repeat the process completely to each duck leg. 4. Cover the pan in plastic and place it in the refrigerator for 12-24 hours. 5. Remove the duck and rinse each leg under cold water to remove any leftover thyme leaves or bay leaves. It’s ok if some pepper is still on there. 6. Transfer the duck to a sheet tray or platter and blot them dry on both sides with paper towels. 7. Add the duck fat and any additional lards or oils to a medium-sized saucepot along with the shallot, garlic cloves, thyme sprigs, coarse salt, and peppercorns over low heat, just to a low simmer. This takes about 5-7 minutes. 8. Next, add the duck legs and ensure they are submerged. 9. Place a lid on the pan, place it in the bottom third of the oven, and cook at 250° for 2 ½ hours. 10. Remove the pan's lid and cook for an additional 90 minutes or until the duck is very tender and easily shreds. They will have an internal temperature of around 208° to 210°. 11. The duck can be served as is. However, to crisp up the skin, add ½ cup of the confit oil to a non-stick or cast-iron skillet over medium heat and carefully add the duck skin side down and cook for 4 to 5 minutes or until the skin becomes more browned. 12. Place the duck on a rack over a sheet tray and bake in the oven at 425° for 25 to 30 minutes. 13. Serve the duck confit on a bed of fresh thyme sprigs or your favorite side dish. 14. If you want to preserve the duck, cool it in the oil to room temperature and then place the duck legs into a container and strain the confit oil into the container, completely covering them. 15. Cool the container in the refrigerator to form a fat cap. This will last cover in the refrigerator for up to 3 months.

This incredible Turkey noodle soup recipe is jam-packed with vegetables, tender cuts of turkey, and noodles in a creamy broth. You will love how tasty this soup is and how easily it comes together. Ingredients for this recipe: • 12 cups stock • ¼ cup dry vermouth • 6 tablespoons unsalted butter • 1 cup heavy whipping cream • 1 pound egg noodles • 1 peeled small diced yellow onion • 4 peeled thick sliced carrots • 4 thick sliced ribs of celery • 3 finely minced cloves of garlic • 4 cups of large diced cooked turkey • 1 ½ cups water • ¾ cup all-purpose flour • 15-ounce can of drained hominy • 1 cup peas • ¼ cup finely minced parsley • coarse salt and fresh cracked pepper to taste • oil for coating Serves 8 Prep time: 25 minutes Cook time: 1 hour Procedures: 1. Add 1 cup of the chicken stock, vermouth, and 4 tablespoons of butter to a medium-sized sauce pot and cook over medium heat until it is reduced to about 1/3 cup. It will be almost like a syrup. 2. Whisk in the heavy whipping cream until combined and set aside. 3. Add the noodles or pasta to a large pot of boiling salted water and cook for 7-8 minutes or until they are al dente or slightly less. 4. Immediately drain them and run them under cold water until cool. This should only take 2 to 3 minutes. 5. Transfer them to a container or plastic bag and lightly coat them in olive or avocado oil. Store in the refrigerator until they are ready to be used. 6. Add the remaining 2 tablespoons of butter to a large rondeau or Dutch oven pot over low to medium heat and cook the onions for 10 to 15 minutes or until they turn very light brown. 7. Next, add the carrots, celery, and garlic and continue cooking over low to medium heat for 3 to 4 minutes to begin softening the vegetables. 8. Add in the cut-up turkey along with the stock and bring to a boil. 9. Turn the heat down to a simmer over low to medium heat and cook until the vegetables are tender, which takes about 6 to 8 minutes. 10. Once your soup is turned down to a simmer, whisk the flour and water together in a small bowl or container until combined. It should be smooth with no lumps. Add ½ cup of hot broth from the soup and mix it in. 11. When the vegetables are tender in the soup, slowly pour the flour-water mixture into the soup while constantly stirring until the soup is slightly thickened. 12. Next, stir in the cream and vermouth mixture until combined. 13. Stir in the drained hominy and peas. Adjust the seasonings with salt and pepper and stir in the finely minced parsley. Serve the soup 1 bowl at a time with the noodles.

This Cornish Hen Recipe is coated in a garlic and herb rub and roasted until golden brown for the perfect main entrée for any occasion. I absolutely love the simplicity of preparing these and their wonderful flavors. Ingredients for this recipe: • 2 thawed Cornish Hens • 1 finely grated garlic clove • zest of 1 lemon • 2 teaspoons finely minced fresh rosemary • 2 teaspoons finely minced fresh thyme • 1 teaspoon regular paprika • 4 tablespoons olive oil • 2 teaspoons coarse salt • ½ teaspoon ground pepper Serves 2 to 4 Prep Time: 10 minutes Cook time: 60 minutes Procedures: 1. Preheat the oven to 425°. 2. Pat the hens dry inside the cavity and outside with paper towels. Set them aside. 3. In a medium-sized bowl, mix together the garlic, lemon zest, rosemary, thyme, paprika, salt, pepper, and oil until combined. 4. Evenly divide the garlic and herb rub between the hens and coat them on all sides and in the cavity. 5. Tuck the wings behind the hen and tie the drums together using butcher’s twine. 6. Transfer them to a roasting pan on a rack, and using a spatula, scrape all the remaining herb and garlic oil and rub onto the top of the hens. 7. Bake in the oven on a lower rack at 425° for 50-60 minutes or until the thickest part of the breast reads 163° to 165°. 8. Remove the game hens and rest for 2 to 3 minutes. 9. Cut the hens in half along with the spice, or serve them whole with optional garnishes of lemons, fresh rosemary, and thyme. Try serving this with my Roasted Red Potatoes and Green Beans Almondine.

This video was created in partnership with the American Lamb Board. This delicious lamb stew recipe is jam-packed with chunks of braised American lamb, potatoes, and carrots in a tasty broth for an unbelievably tasty meal. Ingredients for this recipe: • 4 1-pound American lamb shanks • 3 tablespoons olive oil • 1 peeled large diced yellow onion • 1 large or 2 medium-sized leeks, quarter sliced and rinsed • 1 cup dry red wine • ¼ cup all-purpose flour • 8 cups beef stock • 6 garlic cloves • 1 sprig of fresh rosemary • 5 quartered Yukon potatoes • 6 peeled extra-large cut carrots • 1 large peeled extra-large diced celeriac root • ¼ cup finely minced parsley • Coarse salt and fresh cracked pepper to taste Serves 8 Prep time: 20 minutes Cook time: 4 hours Procedures: 1. Season the lamb shanks on all sides with salt and pepper. 2. Add the oil to a large rondeau or Dutch oven pot and heat to high until it smokes lightly. 3. Place in the lamb shanks, turn the heat down to medium-high and sear on all sides until they are well browned, which takes about 3 to 4 minutes per side. 4. Remove the lamb shanks, add the onions and leeks to the pan, turn the heat to low-medium, and cook while stirring for 25 to 30 minutes or until well browned. 5. Deglaze with red wine and cook over high heat until it is mostly absorbed into the onions. 6. Turn the heat down to low medium and mix in the flour until combined to make a roux. 7. Pour in the beef stock along with the garlic cloves, rosemary sprig, salt, and pepper. Mix to combine. 8. Place back in the lamb shanks, cover the pot, and cook for 2 ½ to 3 hours over low heat or until they easily fall from the bone. USDA recommends lamb reach a minimum internal temperature of 145F with a 3-minute rest. 9. Remove the Lamb shanks and trim the meat away from the bones. 10. Roughly cut the lamb into 1” chunks. Set them aside. 11. Place the trimmed lamb bones back in the pot with the potatoes, carrots, and celeriac root and cook over medium heat until the vegetables are tender, which takes about 30 minutes. 12. Finish by stirring back in the cut-up lamb shank and parsley, and adjust the seasonings with salt and pepper. 13. Serve the lamb stew in a bowl with optional garnishes of chopped fresh parsley or rosemary.

This incredible Italian homemade Bolognese Sauce Recipe is slow-cooked with tomatoes and herbs for an unbelievable pasta or lasagna sauce. I can’t even begin to tell you how flavorful and authentic this sauce is. I guarantee you will love it. Ingredients for this recipe: • 3 tablespoons olive oil • 2 Pounds finely minced beef chuck • 2 pounds finely minced pork belly • 2 large peeled, finely minced yellow onions • 3 finely minced carrots • 8 finely minced ribs of celery • 4 finely minced cloves of garlic • 2 bay leaves • 4 cloves • 2 cups dry red wine • 2–28-ounce cans of crushed whole San Marzano tomatoes • 1 ½ cups beef stock • 2 ½ cups whole milk • 1 sprig of fresh rosemary, optional • coarse salt and fresh cracked pepper to taste Serves: 1 ½ gallons Prep time: 1 hour Cook time: 5 ½ hours Procedures: 1. Add the olive oil to a large pot or rondeau over high heat and heat it until it begins to smoke lightly. 2. Add in the beef, spread it out around the pan, and sear for 2 minutes. 3. Stir the beef and cook for 3 to 4 minutes or until it is finished cooking. Transfer it to a large bowl. 4. Place the pork into the pan over high heat, spread it out, and sear for 2 minutes. 5. Stir the pork, turn the heat to medium-low, and render the fat while occasionally stirring. This usually takes about 10 to 12 minutes. 6. Using a slotted spoon, remove the pork, leaving the rendered fat in the pot, and set it in the bowl with the cooked minced beef. 7. Add in the onions and caramelize on low heat for 45 to 60 minutes while occasionally stirring. They will be browned, tender, and sweet. 8. Pour in the carrots and celery, season with salt and pepper, and sauté over medium heat for 10 to 12 minutes or until tender but still slightly firm on the outside. 9. Stir in the garlic and cook for 30 to 45 seconds or until fragrant. 10. Mix back in the cooked beef and pork along with the bay leaves and cloves. 11. Deglaze with red wine, turn the heat to high, and frequently stir until the wine is almost gone and absorbed, or au sec. 12. Add in the tomatoes and beef stock and stir to combine. Place on a lid and simmer over low heat for 3 hours. Stir every 45 to 60 minutes. It should be a thick, rich sauce at this point. 13. Pour in the milk and mix to combine. 14. Add an optional rosemary sprig and lightly season with salt and pepper. Cook uncovered over low heat for 60-90 minutes. It will have a rich creaminess to it when it’s finished. 15. Cook the pasta according to its instructions and gently mix in a pan or bowl with some of the bolognese sauce using a rubber spatula. 16. Serve with a generous garnish of freshly grated parmigiana Reggiano.

This video was created in partnership with the American Lamb Board. USDA recommends lamb reach an internal temp of 145F with a 3-minute rest This full-flavored boneless leg of lamb recipe is stuffed with roasted garlic cloves and crusted in herbs for the most delicious entrée ever. You will love the big, bold flavors in this tasty lamb meal. Ingredients for this recipe: • 3 ½ pound boneless leg of lamb • 25-30 roasted garlic confit cloves • 1/3 cup roasted garlic oil, + 2 tablespoons • 3 tablespoons minced fresh thyme • 3 tablespoons minced fresh rosemary • 3 tablespoons minced fresh parsley • ¾ cup dry red wine • 3 cups beef stock • Coarse salt and fresh cracked pepper to taste Serves 8 Prep time: 45 minutes Cook time: 2 hours 45 minutes Procedures: 1. Start by removing the netting from the boneless leg of lamb and place it on a rack over a sheet tray. Be sure to keep the netting. 2. Generously season the lamb on both sides with salt and pepper and place it uncovered on the rack and sheet tray for 24-48 hours in the refrigerator. 3. About 30 minutes before the lamb is ready to be cooked, preheat the smoker or oven to 225°. 4. Next, mix the oil with thyme, rosemary, parsley, 5 roasted garlic cloves, salt, and pepper until combined. Set it to the side. 5. Remove the lamb and place it fat side down on the rack. Using a sharp knife, make 1” wide and deep incisions in 20-25 places about ½” to 1” inch apart from each other. 6. Stuff a roasted garlic clove in each slit until all the holes are filled. 7. Next, pour about 1/3 of the herb oil mixture over the inside of the lamb and spread it out using a spoon, brush, or your hands. 8. Fold the boneless leg of lamb back over and place the netting around it again 9. Use another 1/3 of the herb oil mixture over the outside of the lamb and spread it all around using a spoon, rush, or your hands, completely covering it. 10. Place the lamb on a top rack in the smoker with a drip pan underneath. It’s important to use a drip pan. If you are cooking in the oven, place the lamb directly in a 13x9 pan and place it on the middle rack in the oven. Smoke or cook until it reaches an internal temperature of 100° F, which takes about 2 hours. 11. Next, turn the heat up to 500° and cook it until it reaches 125° internally for medium-rare, 135° for medium, 145° F for medium-well, or 155° for well. 12. Remove it from the smoker or oven and place it on a cutting board to rest for 15 to 20 minutes. 13. Optional Pan Sauce: If you want to make the pan sauce, take the drippings from the pan and place them in the freezer to quickly chill. 14. For the sauce, add 1 to 2 tablespoons of olive oil to a medium-sized sauce pot over medium heat. 15. Add in shallots and sauté until they are lightly browned, which takes about 2 to 3 minutes. 16. Deglaze with the wine, turn the heat to high and cook until there are 2 to 3 tablespoons of the liquid left. 17. Pour in the beef stock and cook until there is about 1 cup left, which takes about 10 minutes. 18. Finish by whisking in the chilled pan drippings, optional minced fresh parsley, salt, and pepper. 19. Remove the netting from the lamb and thinly slice it. 20. Garnish with remaining 1/3 of herb oil and optional pan sauce.

This tasty fried pork chops recipe is cooked to perfection, loaded with flavor, and served with incredible candied pancetta glaze. You will be amazed at how easy this recipe is and how flavorful it is. You will not want to eat out ever again. Ingredients for this recipe: • 4 1” thick bone-in pork chops, each one will weigh 10-12 ounces • 2 teaspoons olive oil • 6 tablespoons unsalted butter • 2 peeled small shallots, cut in half • 6 sprigs fresh rosemary • 12 cloves of garlic • 8 ounces medium-diced pancetta • 1/3 cup sherry vinegar • ½ cup simple syrup • coarse salt and fresh cracked pepper to taste Serves 4 Prep time: 10 minutes Cook Time: 30 minutes Procedures: 1. Pat dry the pork chops on both sides with a paper towel. 2. Generously season them on both sides with salt and pepper. 3. Add the oil to a large 12” cast iron or stainless-steel pan and heat it on high heat until it begins to lightly smoke. 4. Place the pork chops' fat cap side down next to each other while leaning it against the edge of the pan. If you’re doing this in a stainless steel pan, you can hold them together with your tongs. Cook for 2 to 3 minutes or until browned. 5. Turn the pork chops onto their sides, turn the heat to medium-high, and sear for exactly 4 minutes. 6. They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas. 7. Flip the pork over and turn the heat to medium-low, closer to the lower side. 8. Add in the butter, shallots, garlic, and rosemary. 9. Move the pork to one side of the pan and baste the pork using a large spoon and continue to do so until each chop reads 135° internally. This takes about 8-10 minutes total. 10. Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes. 11. Remove the remaining oil and herbs from the pan and return it to the burner over medium heat. Add in the pancetta and cook while frequently stirring until they become crispy and lightly browned, which takes about 3 to 4 minutes. 12. Deglaze with sherry vinegar and cook on medium-high heat until it is reduced by half, which only takes about 2 minutes. 13. Add in the simple syrup and cook for 2 to 3 minutes or until it becomes like a thick syrup. 14. Add the pork chops back in to slightly reheat or serve the glaze over top of the pork chops.

This quick-cooking pepper steak recipe is loaded with bell peppers in an umami sauce for a better than take-out meal. You will love how fast this cooks and how tasty it is. Ingredients for this recipe: For the Steak: • 1 pound flank steak • 1 large egg • 2 tablespoons soy sauce • 1 tablespoon Shaoxing wine • 1 tablespoon avocado oil • 1 ½ tablespoons cornstarch • ½ teaspoon baking soda • 2 teaspoons ground black pepper For the Stir-Fry: • 1 large seeded julienne red bell pepper • ¼ peeled thinly sliced yellow onion • 2 julienne green onions • 3 finely minced garlic cloves • 2 teaspoons finely ground fresh ginger • ½ cup beef stock • 3 tablespoons oyster sauce • 2 tablespoons soy sauce • 1 tablespoon Shaoxing wine • 1 tablespoon sugar • 1 tablespoon lemon juice • 2 tablespoons cornstarch Serves 4 Prep time: 20 minutes Cook time: 5 minutes Procedures: 1. Thinly slice the flank steak against the grain and on a bias. See how I do this in the video. 2. Add the steak to a medium-sized bowl and mix it together with the egg, soy sauce, Shaoxing wine, oil, pepper, cornstarch, and baking soda. Set it to the side to marinate. 3. In the meantime, prepare the bell peppers, onions, green onions, garlic, and ginger. 4. To make the sauce, mix together the beef stock, soy sauce, oyster sauce, Shaoxing wine, sugar, lemon juice, and cornstarch until combined. Set it to the side. 5. Add the 3 tablespoons of oil to a large wok over high heat and heat until it begins to smoke lightly. 6. Place in the marinated steak and immediately push it up the sides to cover more surface area to sear the steak. Cook for 1 minute. 7. Stir fry the beef by placing a ladle, spoon, or metal spatula to the center of the pan, and using your other hand, rock the pan back and forth to stir while frying. Do this for 1 to 2 minutes or until the beef is cooked. Set it to the side on a plate. 8. Add 1 teaspoon of oil to the same wok over high heat and stir-fry the peppers and onions for 30 to 45 seconds. 9. Stir in the garlic and ginger for 30 seconds. 10. Add back the cooked steak. 11. Pour in ½ to 2/3 of the sauce and stir fry for 10 to 20 seconds to see if the ingredients are completely coated. If you enjoy more sauce, add the remaining. It is better to add a little at a time until the desired amount of sauce is achieved. 12. Finish by stirring in the green onions.

This tasty Tuscan chicken recipe is pan-roasted and served with a creamy spinach, mushroom, and tomato sauce finished with Parmigiana Reggiano. You will love how simple this dish is to prepare and how quickly it comes together. Ingredients for this recipe: • 4 boneless-skinless chicken breasts • 4 tablespoons olive oil • 1 ½ cups sliced button mushrooms • 1 ½ cups sliced cremini mushrooms • 1 peeled small diced shallot • 3 finely minced cloves of garlic • ½ cup dry white wine • 2 cups heavy whipping cream • ½ cup grated parmigiana Reggiano • 4 cups packed baby spinach • 1 cup sliced cherry tomatoes • 1/3 cup julienne sun-dried tomatoes • 2 tablespoons minced fresh basil • coarse salt and fresh cracked pepper to taste Serves 4 Prep time: 20 minutes Cook time: 35 minutes 1. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side. 2. In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese. 3. Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly. 4. Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned. 5. Flip the chicken breasts over, turn the heat down to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side. 6. Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt. 7. Sauté the mushrooms for 4 to 6 minutes or until they are lightly browned and tender. 8. Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining 1 tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together. 9. Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes. 10. Add in the cream and parmigiana Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick like an alfredo sauce. It should coat the back of a spoon. 11. Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted. 12. Adjust the seasonings with coarse salt and fresh cracked pepper. 13. Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed. 14. Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil.

This perfect roast pork loin recipe is basted in herb butter and finished with a mustard cherry sauce for the ultimate meal. You will be blown away by the rich flavors in this pork recipe. Ingredients for this recipe: • 2 ½ pound pork loin • 2 sticks softened unsalted butter • 6-8 finely minced garlic cloves • 1 ½ tablespoons minced fresh rosemary • 1 ½ tablespoons minced fresh thyme • 3 tablespoons olive oil • ½ peeled small diced shallot • 3 cups beef stock • 1 ½ tablespoons whole-grain mustard • ½ cup dried tart cherries • Coarse salt and fresh cracked pepper to taste Serves 6 Prep time: 20 minutes Cook time: 65 minutes Procedures: 1. Start by trussing the pork loin. See the video on how to do this. 2. Place the trussed pork loin on a sheet tray with a rack and generously season it on all sides with salt and pepper. 3. Put the pork on the rack in the refrigerator, uncovered for 24 hours and up to 48 hours. This process is known as dry brining. 4. Make the herb butter by whipping the softened unsalted butter in a stand mixer with the paddle attachment on high speed for 5 to 7 minutes or until it becomes light and fluffy. 5. Turn the speed to low and add in the garlic, thyme, rosemary, salt, and pepper until combined. Set it aside. 6. In a large 12” inch sauté pan with olive oil, heat it over high heat until it begins to smoke. 7. Place the pre-seasoned pork into the pan fat cap side down, turn the heat down to medium, and sear for 3-4 minutes or until well browned. 8. Give the pork a quarter turn and cook for 2 to 3 minutes or until well browned. Repeat the process on the direct other side until well browned. 9. Turn the pork to seared fat cap side up, turn the heat down to low and cook for 1 minute. 10. Add in ½ of the herb butter. 11. Once it’s melted, baste the pork with a large spoon for 3 to 4 minutes. 12. Place the pork on the middle rack in the oven at 300° and cook for 32-35 minutes or until it reaches an internal temperature of 130° to 135°. This will render a medium internal temperature. 13. Once it’s done cooking, set the pork on a plate or cutting board and rest for 15 minutes. 14. While it’s resting, drain half the fat from the pan and return the pan to a burner over medium heat. 15. Stir in the shallot and cook sauté for 2 to 3 minutes or until lightly browned. 16. Deglaze with the beef stock and cook over high heat for 2-4 minutes or until the amount of liquid is reduced by 2/3. It should be thicker, like gravy. 17. Finish by stirring in the mustard, dried cherries, 1 tablespoon of herb butter, salt, and pepper. 18. Slice the pork and serve with the sauce.

This tasty, simple-to-prepare Bang Bang Shrimp recipe of battered fried shrimp in a zesty sriracha mayo comes together in minutes. You will be blown away at how quickly this comes together. Ingredients for this recipe: • 1 cup full-fat buttermilk • 3 tablespoons sriracha sauce • 1 ½ pounds fresh peeled, deveined, tail-off 31/40 shrimp • 1 cup cornstarch • 1 tablespoon garlic granules • 1 tablespoon onion granules • coarse salt and fresh cracked pepper to taste • cooking oil for frying Serves 4 Prep time: 20 minutes Cook time: 5 minutes Procedures: 1. Preheat the oil over medium heat until it reaches 375°. 2. In a medium-sized bowl, whisk together the buttermilk, sriracha, salt, and pepper until combined. 3. Add the shrimp to the bowl and mix it in completely. Let it marinate at room temperature for 10 to 15 minutes. 4. In the meantime, make the Bang Bang Sauce for the shrimp. 5. In a wide shallow bowl or a 9” cake tin, mix together the cornstarch, garlic granules, onion granules, and salt. 6. Remove the shrimp a handful at a time and place it in a colander to remove as much excess buttermilk marinade as possible. 7. Next, add the shrimp to the cornstarch mixture and toss it around until they are completely coated. 8. Place the shrimp in a separate colander and shake to remove excess cornstarch. 9. Add all the shrimp, a few at a time, so that they don’t clump in the oil, and cook while frequently gently stirring for 60 to 90 seconds or until lightly browned and cooked through. 10. Set the shrimp on some paper towels to drain off any excess oil. Repeat the process until all the shrimp are breaded and fried. 11. Add the shrimp to a large bowl along with 2/3 cup of bang bang sauce and toss with optional sliced green onions until coated. 12. Place the bang bang shrimp on a plate of optional julienne butter leaf lettuce. 13. Garnish with optional sliced green onions and additional bang bang sauce.

This delicious, easy-to-make Swiss steak recipe with slow-braised beef in tomatoes and vegetables is the ultimate comfort food. You will be blown away by the simplicity of this dish and the amazing flavors it has. Ingredients for this recipe: • 2-pound top round steak • 1 cup all-purpose flour • 3 tablespoons olive oil • 2 peeled thickly sliced yellow onions • 5 thickly sliced ribs of celery • 1 large peeled cut in half thickly sliced carrot • 4 finely minced garlic cloves • 1 ½ cups beef stock • 28-ounce can of whole peeled tomatoes, no juice • 1 tablespoon Worcestershire sauce • coarse salt and fresh cracked pepper to taste Serves 4 Prep time: 25 minutes Cook time: 2 hours Procedures: 1. Start by cutting the steak into 4 individual pieces that are roughly 8 ounces each. If you want smaller pieces of steak, cut each 8-ounce piece in half again so that there are 8 4-ounce pieces. 2. Next, using a swissing tool, pierce the meat on all sides. You can also use a fork to do this. 3. Place the swissed steaks into a plastic zip bag and pound using a mallet until it is about ¼” to ½” thick. 4. Set the steak on a sheet tray lined with parchment paper and generously season on both sides with salt and pepper. 5. In the meantime, prepare the onions, celery, carrots, and garlic. 6. In a wide shallow bowl or a 9” cake tin, mix together the flour and salt. 7. Dredge the steak on both sides in the flour and place it back on the sheet tray with parchment paper. 8. Next, heat the oil in a large 6-quart rondeau or sauce pot over high heat until it begins to smoke lightly. 9. Add in the steak, turn the heat down to medium, and sear for 3 to 4 minutes per side or until well browned on both sides. You may need to do this in batches. 10. Set the steak to the side on a plate, and then add the onions to the pot and lightly caramelize over low heat for 25 to 30 minutes while occasionally stirring. 11. Once browned, add in the celery and carrots and sauté for medium heat for 3 to 4 minutes or until they begin to lightly brown. 12. Stir in the garlic and cook for 30 to 45 seconds or until fragrant. Season with vegetables with salt. 13. Deglaze with beef stock and add in the hand-crushed whole peeled tomatoes. 14. Season with Worcestershire sauce, salt, and pepper. 15. Add back in the steak, cover the pot, and cook over low heat for 2 to 2 hours and 15 minutes or until the steak is fork tender. 16. Garnish with optional finely minced parsley and serve.

This Chicken Biryani Recipe has marinated chicken cooked with layers of rice, crispy onions, and herbs for an extremely flavorful Indian dish. Ingredients for this recipe: For the Chicken • 1 seeded finely minced hot finger pepper • 8 cloves finely mined garlic • 1 tablespoon finely grated fresh ginger • 1 cup full-fat yogurt • 1 tablespoon Kashmiri chili powder • 1 teaspoon ground turmeric • 1 ½ tablespoons garam masala • 1 tablespoon coarse salt • juice of 1 lemon, about 2-3 tablespoons • 4 1/2 pound chicken broken down into individual breasts, thighs, and drums. Leave the bones in the thighs and drums • ½ cup avocado oil • 2 peeled and thinly julienne sliced red onions • 1 ½ cups medium-diced fresh tomatoes • 2 peeled potatoes cut in half and thickly sliced • 3 tablespoons minced fresh mint • 3 tablespoons minced fresh cilantro For the Rice • 3 cups basmati rice • 6 tablespoons ghee • 1 bay leaf • 1 star anise • 5 cloves • 5 green cardamom pods • 2 black cardamom pods • 1 cinnamon stick • 1 teaspoon cumin seeds • ¼ teaspoon fennel seeds • ¼ cup minced fresh mint • ¼ cup minced fresh cilantro • 3 tablespoons heated whole milk • 12-15 saffron threads • coarse salt to taste Serves 6 to 8 Prep time: 45 minutes Cook time: 55 minutes Procedures: 1. Start by whisking together the hot finger pepper, finely minced garlic, finely minced ginger, yogurt, chili powder, turmeric, salt, garam masala, and lemon juice in a large bowl. Taste it to see if it needs any more seasoning. Set it to the side. 2. Remove the chicken skin from the chicken breast, thighs, and drums, slice 2 to 3 ¼” to ½” deep incisions on each side. 3. Place the chicken into the bowl with the spice and yogurt mixture and mix thoroughly to combine. Cover the bowl with plastic wrap and marinate in the refrigerator for as little as 4 hours and up to 24 hours. 4. Add the ½ cup of oil to a large 10-quart Dutch oven pot and fry the onions over medium heat, occasionally stirring, until they are brown and crispy, which takes about 15-18 minutes. Set them to the side on a paper towel to drain off any excess. Turn the heat off under the pot. 5. Thoroughly rinse the basmati rice in a fine strainer for several minutes until the water is clear coming out of the bottom. Keep the rice in the strainer and place in a large bowl of fresh cold water. Set it to the side for a few minutes. 6. Add the ghee to a large 6-quart pot over medium-high heat and sauté the whole bay leaf, star anise, cloves, green and black cardamom pods, cinnamon stick, cumin seeds, and fennel seeds for 1 to 2 minutes or until fragrant. 7. Pour in 1 gallon of water to the spice pot and bring it to a boil over high heat. Season it with salt. 8. Add in the rinsed rice and cook for 5 to 7 minutes or until the rice is about 75% done and still has some bite to it. This is known as al dente. 9. Strain the rice and set it to the side by spreading it out on a sheet tray to cool quickly. 10. Return to the pot with the remaining oil where the onions were fried and turn the heat to medium-high. 11. Add in the marinated chicken along with the potatoes and cook for 5 to 6 minutes. Be sure the potatoes are mixed in with the chicken and not just sitting on top. 12. Flip the chicken over, making sure to keep the potatoes in with the chicken, and cook for a further 5 to 6 minutes. 13. Add in 2/3 of the fried onions, 3 tablespoons of diced fresh mint, 3 tablespoons of diced fresh cilantro, and tomatoes, and mix to combine all the flavors and cook for 3 to 4 minutes. 14. Flatten out everything in the pot using a spoon and then layer on with half the cooked rice, 2 tablespoons of diced fresh mint, 2 tablespoons of diced fresh cilantro, half the remaining fried onions, and salt. Do not pack the rice when putting it on top. Simply spread it out. 15. Repeat the process one more time completely. Top off with the remaining 4 tablespoons of ghee. 16. In a small bowl, add some warm heated milk and mix it with the saffron until it becomes very yellow. This only takes 2 to 3 minutes. 17. Strain the saffron milk and pour it in circle motions over the rice. 18. Place foil over the Dutch oven pot and then the lid. Cook over low heat for 30 to 35 minutes or until the chicken is cooked through and the potatoes tender. 19. Plate the chicken biryani with the rice, potatoes, and chicken, and garnish with any leftover fried onions, diced cilantro, and mint.

Check out my live reaction video to The Bear Season 1 Episode 2!

This delicious 321 Ribs recipe is a tried-and-true cooking procedure that renders juicy, flavorful, and tender ribs every time. You will love how easy these make and how unique the flavors are. Ingredients for this recipe: • 2 racks of baby back ribs 1 /2 to 2 pounds each • 6 tablespoons pork lard • 1 tablespoon coarse salt • 2 teaspoons ground black pepper • 1 tablespoon granulated garlic • 1 tablespoon granulated onion • 1 tablespoon paprika • 2 cups BBQ sauce • ½ cup apple cider vinegar • ½ cup apple juice • ½ cup water • 1 stick unsalted butter Serves 6 Prep time: 40 minutes Smoke Time: 6 hours Procedures: 1. Add your wood to your hopper or start making coals and preheat your smoker until it reaches 225°. 2. Remove the membrane on the back side of the ribs by using a butter knife to wedge in between the meat and the membrane and lift it to expose it. 3. Rip the membrane off in both directions, completely removing it. If you need to get a good grip, use a paper towel to hold on and rip it off. 4. Next, rub the baby back ribs down on each side with 1 ½ tablespoons of pork lard or another bunder completely covering it. 5. Generously season the ribs on each side with ¾ teaspoon of salt, ½ teaspoon of pepper, ¾ teaspoon of garlic granules, ¾ teaspoon of onion granules, and ¾ teaspoon of paprika. 6. Place the ribs 2 to 3 inches apart on the smoker bone side down, close the smoker door, and smoke for 3 hours at 225°. 7. With about 15 minutes left in the 3-hour smoking process, add the BBQ sauce and the apple cider vinegar, apple juice, water, and butter to a medium-sized pot and heat it up over low heat until the butter is melted. Keep it warm. 8. Remove the ribs from the smoker and place one rack bones side down in the center of a 36” sheet of peach or butcher’s paper about 6” from the bottom. 9. Brush on about 3 to 4 tablespoons of the hot BBQ sauce on each side of the ribs. 10. Next, fold the bottom of the peach paper up over the ribs. There should be about 1” inch of the ribs at the top that are still exposed. Fold the right side of the paper over to the center and make a crease. Do the same thing to the left side. Fold forward twice, wrapping the baby ribs completely with the open fold underneath the ribs. Repeat the same saucing and wrapping process with the other rack of ribs. 11. Place the ribs back onto the smoker and smoke at 225° for 2 hours. 12. Remove the ribs from the smoker and remove them from the peach paper. It’s okay if the paper is saturated a bit from the sauce and ribs. 13. Put the ribs back out on the smoker bone side down 2 to 3 inches apart from each other and brush 2 to 3 tablespoons of the BBQ sauce on the top of the baby backs and smoke for 1 more hour. 14. Take the ribs off the smoker, cover them with foil, and let them rest for 10 to 15 minutes. 15. Finish by brushing more hot BBQ sauce onto the smoked ribs. Slice and serve.

You will love this easy-to-make full-flavored steak fajitas recipe with roasted peppers and onions that are served in a warm tortilla shell for the perfect weeknight meal. This is one of our family’s favorite things to eat. Ingredients for this recipe: • zest and juice of lime, about 1 ½ tablespoons • zest and juice of 1 lemon, about 2 tablespoons • 9 tablespoons olive oil • 5 tablespoons Mexican spice blend recipe • 1 ½ pounds flank or skirt steak • 2 seeded and thinly sliced small red bell peppers • 2 seeded and thinly sliced small yellow bell peppers • 2 seeded and thinly sliced small poblano peppers • 1 peeled and thinly sliced yellow onion • coarse salt and cracked pepper to taste • freshly squeezed lime juice to taste Serves 4 Prep time: 30 minutes Cook time: 15 minutes 1. In a bowl, whisk together the lime zest, lime juice, lemon zest, lemon juice, 4 tablespoons of olive oil, and 4-5 tablespoons of the Mexican spice blend until combined. Be sure to taste it to make sure it is very flavorful. 2. Next, transfer the marinade to a plastic bag along with the flank or skirt steak and mix until thoroughly combined. Place in the refrigerator for 24-48 hours. 3. After marinating, add 3 tablespoons of olive oil to a large 12” cast-iron, stainless steel, or non-stick skillet over medium-high heat. 4. Do not wait for the oil to heat up. Immediately add in the steak and cook it for 3 minutes untouched. 5. Next, turn the heat down to medium and move it around the pan for 1 minute or until browned. 6. Flip the steak over and cook it for 3 to 4 minutes to achieve a medium-rare internal temperature. 7. Set the steak aside and squeeze the juice of ½ lime over it. Let it rest for 3 to 4 minutes. 8. Discard the oil from the pan and return it to the cooktop over high heat and add 2 tablespoons of olive oil. 9. Once smoking, add in the peppers and onions and sauté for 3 to 4 minutes or until lightly browned but still firm. 10. Season the peppers and onions with salt, pepper, and the juice of ½ lime. 11. Slice the steak thinly on a bias and against the grain. 12. Serve the steak alongside the roasted peppers and onions, warm flour tortillas, and optional garnishes.

Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it. Ingredients for this recipe: • 4 10-to-12-ounce boneless skinless chicken breasts • 1/3 cup all-purpose flour • ¼ cup olive oil • 8 ounces sliced button mushrooms • 8 ounces sliced baby bella mushrooms • ½ peeled and small-diced shallot • 2 finely minced garlic cloves • 13 tablespoons ice cold unsalted butter, cut into ½” thick slices • ¾ cup dry white wine • Juice of ½ lemon, about 1 1/2 tablespoons • ½ cup finely grated parmigiana Reggiano cheese + more for garnish • finely minced parsley and lemon zest for garnish (optional) • coarse salt and freshly cracked pepper to taste Serves 4 Prep time: 15 minutes Cook time: 15 minutes Procedures: 1. Slice the chicken breasts in half widthwise. This is known as butterflying. 2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot. 3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper. 4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork. 5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished. 6. Add some olive oil to a large 12” frying pan over medium heat. 7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through. 8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes. 9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together. 10. Deglaze with white wine and cook over high heat until au sec, or almost gone. 11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified. 12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks. 13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up. 14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.

Follow my foolproof steps for this easy grilled salmon recipe for a delicious dish that comes together in minutes and, more importantly, it's intact. These cooking techniques repeatedly prove how well they work. Ingredients for this recipe: • 2 8-ounce salmon fillets • 2 tablespoons olive oil • 2 tablespoons melted unsalted butter • 1 tablespoon freshly squeezed lemon juice • coarse salt and freshly cracked pepper to taste Serves 3 Prep time: 5 minutes Cook time: 7 minutes Procedures: 1. Portion the salmon fillets to the size of your liking. 2. Pat the fish down well on all sides with a paper towel. 3. Next, drizzle on the oil and rub it in to coat it on all sides. 4. Season the fish well with coarse salt and freshly cracked pepper on both sides. 5. Preheat the grill to high heat, which is about 450° to 550°. 6. Once hot, be sure the grill is clean using a grill brush. 7. Oil the grill using a kitchen towel that is saturated with oil and rubbed on using a pair of long tongs. 8. Place the salmon flesh side down and cook for 4 minutes. Do not touch it. 9. Gently flip the salmon over, using a spatula or tongs, or both and cook it for 2 to 3 minutes or until it reaches about 125° internally. 10. Remove the salmon from the grill and add on melted butter and lemon juice and let it rest for 2 to 3 minutes.

I've been getting calls and texts non-stop from friends, ex-coworkers, family members, etc., all asking me if I've seen the show The Bear. I've finally found some time to sit down and watch it to see what all the rage is about. I lived in Chicago for 12 years and have a culinary degree, and spent 15 total years in the restaurant industry, so I'm beyond excited to check this show out. I'm reacting live to this video and trying to give more insights into what is happening in the restaurant industry.

Once you try the exceptional flavors in this reverse sear steak recipe, there is no going back to the old way of cooking beef. I was floored when I took my first bite of this steak, and there is no way I’m ever making steak any other way than this; it’s that good. Ingredients for this recipe: • 1-pound New York Strip Steaks • 2 tablespoons olive oil • 4 garlic cloves • 1 peeled shallot • 12-14 sprigs of fresh thyme • 4 tablespoons unsalted butter • coarse salt and fresh ground pepper to taste prep time: 2 hours cook time: 1 hour 5 minutes Procedures: 1. Start by patting dry the steak on all sides with a paper towel. This will help to keep the outside of the steak as dry as possible to help create a great crust when searing. 2. Next, season the steak on all sides as you would before cooking it with coarse salt and cracked pepper. 3. Place it on a rack over a sheet tray and place it in the refrigerator uncovered for 2 to 24 hours. This process of pre-seasoning will allow the salt and pepper to penetrate deep into the meat so that every bite is perfectly seasoned. This works exceptionally well when the steak is at least 1 ½” + thick. 4. When you’re ready to prepare it, preheat the oven to 200°. 5. Place the steak on the rack over a sheet tray in the middle of the oven and cook for roughly 45 to 60 minutes. You want it to reach 100° internally, and the timing in the oven will depend on how thick and heavy the steak is. 6. Remove the steak from the oven and briefly set it to the side. 7. Add the olive oil to a 10” cast iron or carbon steel pan and heat over high heat until the oil smokes lightly. 8. For a medium rare internal steak, place the steak in the pan and turn the heat down to medium and let the steak cook for 1 minute. 9. Next, using tongs, move the steak around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak. 10. Flip the steak over and turn the heat down to low-medium and cook it for 1 minute. 11. Add the garlic, shallots, thyme, and butter to the pan with the steak. 12. Baste the steak with a large spoon for 2 minutes to help brown and flavor the steak more. Remove the steak once it reaches 120° to 125° internally for medium-rare. 13. Let the steak rest for 3 to 4 minutes. 14. Slice the steak and serve it as is or with some Maître D’ Butter.

This incredible Cowboy Burger recipe is piled high with thick-cut burgers with BBQ sauce, cheese, crispy bacon, fried onions, and pickled jalapeños. You will be floored when you taste the unique flavors of this burger. Ingredients for this recipe: • 4 8-ounce ground beef patties • 4 slices mild cheddar • 4 toasted hamburger buns • 1 cup pickled jalapeños • ½ recipe Tobacco onions • ½ cup BBQ sauce Serves 4 Prep time: 30 minutes Cook time: 12 minutes Procedures: 1. Start by preheating the smoker or grill to 500°. 2. Season the burgers generously on both sides with salt and pepper. 3. Next, place the burgers onto the grill and cook them for 4 to 6 minutes per side. 4. In the meantime, bread the onions and fry them until golden brown. Set them aside to drain. 5. With about 2 minutes left in the cooking process, add the cheese to the burgers. 6. In addition, add the bacon to the grill to reheat and crisp up. 7. Set the burgers aside to rest for 3 to 4 minutes. 8. In the meantime, brush the buns with melted unsalted butter. 9. Toast them in a pan over medium heat or on a griddle at 350° for 2 to 3 minutes or until toasted. 10. Layer on the burger as follows: bottom toasted bun, burger, 1 to 2 slices of crisp cooked bacon sliced in half, ¼ cup of pickled jalapeños, crispy tobacco onions, 2 to 3 tablespoons of BBQ sauce, and finally, the top toasted bun. 11. I like to serve this alongside some additional BBQ sauce.

These fantastic homemade hamburger buns are perfectly moist, round, and golden brown for the best bun recipe for your hamburgers. You will love how light and delicious these are. Ingredients for this recipe: • 8-to-10-ounce russet potato • 4 cups all-purpose flour • ½ cup water • ¾ cup whole milk • 1/3 cup sugar • 1 packet active yeast • 1 ½ teaspoons coarse salt • 1 large egg • 1/3 cup softened unsalted butter Makes 10 buns Prep time: 25 minutes Cook time: 1 hour 17 minutes Rise time: 2 hours Procedures: 1. Poke some holes in a rinsed baked potato and bake in a pan or on a cookie sheet tray lined with parchment paper and bake at 400° for 60 to 70 minutes. 2. In the meantime, make the tangzhong using 2 tablespoons of bread flour, ¼ cup of water, and ¼ cup of whole milk. Add the ingredients to a medium-sized pot and whisk until smooth and combined. 3. Place the pot over low heat while constantly whisking until the mixture becomes a very thick paste, which takes about 7-10 minutes. Set it aside to cool to room temperature. 4. Once the potato is done baking, remove it from the oven and let it rest for 5 to 7 minutes to cool. Then peel it and run it through a ricer or food mill. Set it aside. 5. In the bowl of a stand mixer, whisk together the warm milk (112° to 115°), water (112° to 115°, 2 tablespoons of the sugar, and active yeast until well combined. Let it sit until a raft is formed, which takes about 5 to 7 minutes. 6. In the meantime, whisk together the flour, remaining sugar, and salt until combined. 7. Once the raft has formed, transfer the bowl to a stand mixer with the hook attachment and turn it to low speed. Then add in the mashed potato and then slowly add in the flour mixture. 8. Then, immediately add in the egg and tangzhong and mix on low to medium speed. 9. Once the dough starts to pull away from the bowl and adhere to the hook, add in the 1/3 cup of softened unsalted butter in 3 batches. Don’t add in the next round of butter until the previous one is mixed in. 10. The dough is done when it has mostly cleaned up the sides of the bowl. Transfer the dough to an airtight container with a lid and let it sit in a warm place for 1 hour or until it has doubled or tripled in size. 11. Next, punch down the dough and divide them into 10 equal-sized balls – about a heaping ½ cup packed or 125 grams each. 12. Fold and shape the dough in balls by pushing the center of it through the middle, creating a taught ball. 13. Place 5 on a sheet tray lined with parchment paper and cover with a kitchen towel for 1 hour. 14. Add water to a small pan and place it on the bottom rack in the oven and then preheat the oven to convection 375°.

This tasty diner-style Chicken Melt Recipe is loaded with marinated chicken, balsamic onions, cheese, and sun-dried tomato mayo, on toasty bread. My family is obsessed with this sandwich and constantly asks for me to make it. It’s that good. Ingredients for this recipe: • 8 teaspoons unsalted butter • 8 thick slices of white bread • 2 cups loosely packed shredded mozzarella cheese • ½ recipe sun-dried tomato mayonnaise • 12 strips crisp cooked bacon • 1 recipe cooked Italian marinated chicken, thinly sliced on a bias • 8 thin slices of ham, or 4 thick slices • ½ recipe balsamic onions Serves 4 Prep time: 1 hour Cook time: 10 minutes Procedures: 1. Heat a griddle or large cast-iron pan to medium heat and add 1 teaspoon of unsalted butter just to coat the bottom of the pan once it’s melted. 2. Add 2 slices of bread to the pan or griddle and cook for 2 to 3 minutes or just until browned. 3. Before flipping over the bread, add 1 more teaspoon of butter, flip the bread onto the melted butter, and add a ¼ cup of cheese to each slice. Cook for 1 to 2 minutes or until the cheese starts to melt. 4. Spread 1 to 2 tablespoons of the sun-dried tomato mayonnaise on the top of each slice of bread with melted cheese 5. Layer on one slice of the browned bread with cheese with mayo as followed: bacon, sliced chicken breasts, ham, and balsamic onions. 6. Next, place on the other slice of toasted cheese melted bread. 7. Cook the sandwich for another 1 to 2 minutes per side until it is golden brown all around. You may need to add another 1 to 2 teaspoons of unsalted butter to the pan or griddle to ensure the sandwich is well-browned. 8. Slice and serve the chicken melt with an additional side of sun-dried tomato mayo.