Chef Billy Parisi

These delicious grilled Mediterranean lamb lollipops are marinated in tasty garlic, herb, and spice marinated that are then grilled to perfection. You will love the rich, bold flavors in this lamb. This video was created in partnership with the American Lamb Board. Ingredients for this recipe: • 2 teaspoons cumin seeds • 1 tablespoon coriander seeds • ½ stick of cinnamon • 1 teaspoon paprika • 1 ½ tablespoons finely minced fresh thyme • 1 ½ tablespoons finely minced fresh oregano • 10 finely grated garlic cloves • Zest and juice of 1 lemon • 2 tablespoons red wine vinegar • 1 cup olive oil • 1 ½ tablespoons coarse salt • 1 teaspoon ground black pepper • 2 lamb racks, cut into 2 bone pieces Serves 4 Prep time: 20 minutes Cook time: 12 minutes Procedures: 1. Add the cumin, coriander seeds, and half cinnamon stick to a medium-sized sauté pan (10”) and cook on low heat for 7 to 10 minutes while occasionally stirring. Doing this will help make the spices more aromatic and pungent. 2. Transfer the spices to a mortar and use a pestle to finely grind them or grind them down in a spice grinder. 3. Place the ground spices into a large bowl along with the thyme, oregano, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper. Whisk it until it is well combined. 4. Prepare the lamb by slicing the rack into 2-bone pieces making lamb lollipops. You can cut them into single-bone pieces as well. 5. Put the lamb in the bowl with the spices and move the lamb around so that it is coated on all sides. 6. Cover the bowl in plastic wrap or transfer it to a plastic zip bag and marinate in the refrigerator for 24 to 48 hours. 7. Preheat the grill to high heat (450° to 550°) and place the marinated lamb lollipops onto the grill and cook for 3 to 4 minutes on all sides for a medium-rare (125°) internal temperature. 8. Remove the lamb and let it rest for 3 to 5 minutes. 9. Serve the lamb on a plate with a mint sauce and optional grilled lemon slices, and additional fresh herb leaves like mint, oregano, or thyme.

This creamy lemon-filled Pasta al Limone recipe is a delicious, easy-to-make creamy pasta loaded with pecorino cheese and tossed with spaghetti. I love making this pasta recipe when I’m in a pinch. This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons. Ingredients for this recipe: • • 3 tablespoons olive oil • 6 tablespoons unsalted butter • Zest of 4 lemons • Juice of 4 lemons; this should total close to a ½ cup • 1 cup of shredded Pecorino Romano cheese + more for garnish • 1 pound dried spaghetti pasta • sea salt and pepper to taste Serves 4 Prep time: 5 minutes Cook time: 15 minutes Procedures: 1. Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes. 2. Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor. 3. Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more. 4. Set the pan aside. 5. Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente. 6. Next, drain the pasta and add it to the lemon butter saucepan. 7. Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper. 8. Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese. 9. Make pasta next and serve it with additional cheese and lemon zest. Chef Notes + Tips Make-Ahead:This is meant to be eaten as soon as it is finished being made. How to Store:Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well. How to Reheat:Add the desired amount of pasta to a medium-sized saucepot and add in 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve. Any pasta shape will work for this recipe. If youare using fresh homemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook. Figure 2 tablespoons of lemon juice per person. Al dente means to the tooth. The pasta should be firm but not hard or chalky. Cooking time can be saved if you drop the pasta right after you saute the lemon zest in the butter and olive oil. Add 2 tablespoons of chopped fresh basil or mint for a little more flavor.

All profits from the views of this video will be donated to sentinelsoffreedom.org I had the opportunity to drive down to Missouri to spend Memorial Day with a childhood friend who is an Army Special Forces Veteran. While I went for the crawfish, I was left changed by the powerful stories of Army heroes that I'll never forget.

Impress your guests at your next get-together with this beautiful simple-to-prepare fruit platter jam-packed with assorted fresh fruit. You will love how easy this is to put together and just how stunning it is. A fruit tray is a large platter that showcases assorted prepared fresh fruit. This is mostly served at large get-togethers, including weddings, holidays, or BBQs. The beautiful thing about making a fruit platter is that it can be customized to your and your guest's liking. In addition, it can be made all year round utilizing seasonal fruit. When creating this specific fruit tray, I wanted to emulate the same style that I created when I worked in catering. Following my specific procedures will make a beautiful fool-proof fruit platter that will be a showstopper when it's served. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/fruit-platter Ingredients for this recipe: 1 large watermelon 1 peeled, seeded, and sliced cantaloupe 1 peeled, seeded, and sliced honeydew melon 1 peeled, cored, and sliced pineapple 2 cups fresh raspberries 2 cups fresh blueberries 2 cups fresh blackberries 4 cups whole fresh strawberries 3 peeled and sliced kiwis 10 fresh mint leaves

This delicious Kung Pao Chicken recipe with stir-fried chicken in a spicy sour-sweet sauce with chiles and peanuts is better than takeout. Kung Pao chicken is a classic Sichuan recipe consisting of marinated and stir-fried chicken in a zesty sweet and sour sauce that is garnished with green onions and fried peanuts. The dish can also be served with shrimp or vegetables and is commonly served with cooked long-grain rice. This dish was created by a man named Ding Baozhen, who served as the governor of the Sichuan province and was later given the title Gong Bao, which is someone who helps protect the prince and translates to “palace guardian.” There are several stories about how this dish came to be, from him showing gratitude to a family for saving him as a child, to Ding supposedly loving to cook, then finally to Ding having personal chefs create dishes based on his preferences. Whatever the exact story is, this palace guardian, Gungbao, would eventually turn into kung pao, which is the dish we know today. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/kung-pao-chicken/ Ingredients for this recipe: For the Marinade: • 2 pounds boneless skinless chicken breasts, cut into ½” cubes • 1 egg white • 3 tablespoons Shaoxing wine • 3 tablespoons soy sauce • 2 tablespoons cornstarch • coarse salt and pepper to taste • 2 to 4 tablespoons cooking oil For the Vegetables and Sauce • 3 tablespoons cooking oil • ½ cup unsalted peanuts • ½ cup chicken stock • 3 tablespoons Shaoxing wine • 3 tablespoons soy sauce • 3 tablespoons light brown sugar • 3 tablespoons black vinegar • 2 tablespoons cornstarch • 2 tablespoons sesame oil • 4 thinly sliced garlic cloves • 1” piece of thinly sliced peeled ginger • 2/3 cup dried chiles • 1 teaspoon roughly minced Sichuan peppercorns • 6 green onions, cut into 1” pieces

This simple-to-prepare Beer Can Chicken Recipe is coated in seasoning and grilled until perfectly crispy, loaded with flavor, and beyond juicy. Once you try this, it may become your new favorite way to prepare a whole chicken. PRINT OFF THE RECIPE AT: https://www.billyparisi.com/beer-can-chicken/ #chefbillyparisi #beer #chicken #grill #shorts #chef #cheflife

You will love this simple breakfast burrito recipe loaded with potatoes, sausage, eggs, salsa, guacamole, and cheese for the ultimate start to your day. I made 40 of these for cross-fitters right after their class. Ingredients for this recipe: • 4 large flour tortillas • 4 tablespoons cooking oil • ½ pan-fried potatoes recipe • ½ pound breakfast sausage • 15-ounce can of rinsed and drained black beans • 8 large eggs • 1 cup shredded chihuahua cheese • ¼ guacamole recipe, about 1 cup • ½ pico de gallo recipe, about 1 cup • coarse salt and fresh cracked pepper

You will love this easy-to-make chicken marinade recipe with soy, lemon, vinegar, garlic, and herbs for the juiciest, most flavorful chicken ever. This marinade comes together in minutes and is the perfect addition to turn your chicken from bland to brilliant. PRINT OFF THE RECIPE AT: https://www.billyparisi.com/the-best-chicken-marinade-recipe/ #chefbillyparisi #shorts #chicken #chickenmarinade #marinades #recipe #easy #easyrecipe

After my first garden video, I got many requests that I should look into the "Return to Eden" garden, which highlights the no-till or "no-dig" procedures. I decided to put all the recommendations and the no-till garden to the test, so I scraped my parents and grandparents' old-school garden techniques and did my best to return to Eden. I'm looking forward to seeing if this works. More at https://bit.ly/43SaLsH

You will love the delicious flavors in my world-famous steak seasoning recipe that will take your grilled or pan-seared steaks to the next level. Take your cuts of meat from boring to incredible with this quick seasoning. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/steak-seasoning/ #shorts #chefbillyparisi #steak #beef #seasoning #spice

This classic three-layer Hummingbird cake recipe is loaded with homemade cream cheese buttercream, bananas, and pecans for the ultimate dessert. It's easy to make and perfect for family and friends. If you've never heard of a hummingbird cake, it's a carrot cake that swaps out the carrots for mashed bananas. It has an incredibly light flavor and is commonly served with homemade cream cheese buttercream. Hummingbird is classically served as a single or double-layer cake with the frosting in between and on top of the cake. However, I like big cakes, so it's three layers for me. The cake was supposedly created by a young woman from North Carolina who submitted it to Southern Living Magazine in the late 1970s. It's said to be the most popular recipe in the magazine still to this day. The dispute is that the cake was created in Jamaica and was initially known as the doctor bird, which is another name for the hummingbird in Jamaica, and its national bird. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/hummingbird-cake-recipe/ Ingredients for this recipe: • 2 cups Pecans • 3 cups all-purpose flour • 1 teaspoon coarse salt • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 teaspoon cinnamon • ½ teaspoon nutmeg • 1 cup granulated sugar • 1 1/4 brown sugar • ¼ cup cornstarch • 3 cups mashed bananas, about 6 bananas • 6 large eggs • 2 teaspoons vanilla • 1 1/2 cups neutral flavored oil • 8-ounce can of crushed pineapple • cream cheese frosting recipe x 2

This delicious, easy-to-make BBQ fall-off-the-bone ribs recipe will quickly become a family and friend favorite. PRINT OFF THE RECIPE AT: https://www.billyparisi.com/fall-off-the-bone-ribs #shorts #ribs #bbq #barbecue #chefbillyparisi #chef #cheflife

You will be blown away at how meaty, juicy, and delicious these smoked, and BBQ sauce braised country-style ribs are. The flavor in these ribs is incredible and easy to make, even for beginner smokers. Country-style ribs are a cut of pork where the blade end of the pork loin meets the shoulder. They can be bone-in or boneless; I prefer the latter. In addition, while much smaller, they can also be the blade end of the pork loin. I personally believe the shoulder cut is much more tender and meatier. Country-style ribs are sometimes called pork shoulder steaks. Country ribs are typically 1 to ½ inches thick and can weigh from 8 ounces to 1 pound with a good amount of intermuscular fat. Since this can be a tougher cut of meat, it's best slow-cooked at low temperatures in a smoker or oven. I believe smoking incorporates the most flavor into country ribs, making them the most delicious cooking procedure. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/country-style-ribs-recipe/ Ingredients for this recipe: • 7 pounds boneless country-style ribs • ¼ cup yellow mustard • 1/3 to ½ cup southwest seasoning rub • 3 cups BBQ sauce • ½ cup water • ½ cup apple cider vinegar • ½ cup apple juice • 1 stick unsalted butter

Take everything delicious in a BLT sandwich into a dip in this BLT Dip stuffed Bread Bowl Recipe that is the perfect appetizer. PRINT THIS RECIPE AT: https://www.billyparisi.com/blt-dip-stuffed-bread-bowl-recipe/ #chefbillyparisi #appetizer #dips #blt

This incredibly flavorful classic Italian puttanesca sauce recipe has tomatoes, olives, capers, garlic, and anchovies tossed in herbs and pasta. Puttanesca is a zesty sauce comprised of tomatoes, onions, capers, olives, anchovies, and garlic, and is commonly served with pasta. On a restaurant menu, it will often say alla puttanesca, which means with the sauce. This sauce has a couple of minor variations, including herbs and chiles. Regardless, you can make this pasta work to your liking. There are a couple of stories on where this sauce came from, starting with its origin in brothels, specifically in the Spanish quarters in Naples where the puttanas, translated to prostitutes, would feed themselves and clients. Another story claims that puttana stems from the Latin word for putida, which means stinking. This would make sense considering the strong aromas from the ingredients in the pasta. The last claim states that a chef in the famous Ischia restaurant in Italy had nothing much left to serve some hungry customers. He just threw together whatever ingredients he had, translating from “puttanata qualsiasi,” which means prepared as it comes. Make it simple with no frills. It’s really just a simple Spaghetti Sauce. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/puttanesca Ingredients for this recipe: • 4 tablespoons olive oil • 6 thinly sliced garlic cloves • 1 seeded and small diced Fresno pepper • 4 roughly chopped anchovy fillets • 2 tablespoons capers • 28 ounces whole peeled tomatoes, crushed by hand • ½ cup pitted and sliced Gaeta or Kalamata olives • 2 tablespoons finely minced fresh parsley + more for garnish • 1 pound dried spaghetti pasta • sea salt and pepper to taste