Chef Billy Parisi

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.

As I get more comfortable with baking homemade bread, each recipe just seems to get better and better. While the measurements are incredibly important, I’ll talk more about this later, technique and time are just as important if not more important. Regardless, I’ve been LOVING baking homemade bread just like this artisan country loaf recipe and I can’t see myself slowing down any time soon. Once you get your first really good loaf of homemade bread then it just pushes you to keep exploring and trying new things. Can you tell I’m excited about baking homemade bread yet lol? Bread should be light and fluffy on the inside with a beautiful hard crust on the outside. Learn How to Make a Homemade Artisan Country Loaf Bread Recipe! PRODUCT AFF LINKS BELOW: Dutch Oven Pot: https://amzn.to/2sROqPq Bread Proofing Banneton: https://amzn.to/36WxdU2 Bread Knife: https://amzn.to/2EFyimU Cooking Rack: https://amzn.to/2Q5JmPB Cutting Board: https://amzn.to/2tBFpul Gram Scale: https://amzn.to/35E63kt Deli Containers: https://amzn.to/2EEBI9B 2 qt Plastic Container: https://amzn.to/35IVpch Thermometer: https://amzn.to/371KzhT Mixing Bowls: https://amzn.to/2ZbUEWs Bread Scorer: https://amzn.to/2McYWYn Kitchen Towel: https://amzn.to/2Q9Jr4Z SUBSCRIBE for more great recipes: https://rumble.com/c/c-284501 WEBSITE: https://billyparisi.com INSTAGRAM: https://www.instagram.com/ChefBillyParisi FACEBOOK: https://www.facebook.com/ChefBillyParisi PINTEREST: https://www.pinterest.com/ChefBillyParisi How to Make a Homemade Artisan Country Loaf Bread Recipe Prep Time 5 hours Cook Time 30 minutes Total Time 5 hours 30 minutes Servings 4 Author Chef Billy Parisi Ingredients: 560 grams of 00 bread flour 190 grams of whole wheat flour 600 grams of water at 98° to 100°f or 36-37c 17 grams of Kosher salt 3 grams of active yeast Instructions: 1. In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes. 2. Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes. 3. Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times. 4. Cover and rest for 45 to 60 minutes and then fold the dough over 5 to 6 times again. 5. Cover and rest for 2 hours or until it has tripled in size. 6. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom. 7. Place the dough into a floured Benetton and cover and rest for 60 minutes. 8. In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes. 9. Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes 10. Let cool for 20 to 30 minutes before slicing and serving.

While this Ricotta Olive Oil Cake Recipe with Lemon and Almonds may sound a little odd because of the use of olive oil, let me ease your tension because this cake is absolutely amazing. The olive oil taste is incredibly subtle and provides fat to the cake along with delicious lemon and almond flavors! Ricotta Olive Oil Cake Recipe with Lemon and Almonds Prep Time 15 minutes Cook Time 50 minutes Total Time 1 hour 5 minutes Servings 1 cake Author Chef Billy Parisi Ingredients: 1 ½ cups of ricotta 2/3 cup of olive oil 1 ½ cups of sugar zest of 1 lemon 3 eggs 1 ½ cups ap flour 3/4 cup of almond meal 1 tbl baking powder 1/3 tsp soda ¾ salt Instructions: 1. Preheat oven to 350°. In a large mixing bowl whisk the ricotta, olive oil, sugar, and zest until completely combined. 2. Next, add in one egg at a time and they are completely mixed in. 3. In a separate large bowl whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure and clumps are removed. 4. Transfer the dry ingredients into your wet ingredients and whisk together just until everything is combined. 5. Pour the batter into a 9" spring form pan and bake for 60-70 minutes or until browned on top and firm in the center. 6. Place the cake onto a cooling rack and let it cool to room temperature before decorating and serving.

When it's cold outside almost always turns to make a gigantic pot of soup. There is something therapeutic to me about making and eating soup during those chilly winter months. Learn how easy it is to make this Creamy Chicken and Dumpling Soup Recipe that is soothing to the soul. SUBSCRIBE for more great recipes: https://rumble.com/c/c-284501 WEBSITE: https://billyparisi.com INSTAGRAM: https://www.instagram.com/ChefBillyParisi FACEBOOK: https://www.facebook.com/ChefBillyParisi PINTEREST: https://www.pinterest.com/ChefBillyParisi Creamy Chicken and Dumpling Soup Recipe Prep Time 30 minutes Cook Time 2 hours Total Time 2 hours 30 minutes Servings 20 Author Chef Billy Parisi Ingredients: For the Chicken Stock: 1 whole roasting chicken 1 small diced yellow onion 3 large diced carrots 4 large diced stalks of celery stalks 2 cloves of garlic 1 small bunch each of fresh thyme and parsley For the Soup: 4 ounces of unsalted butter 1 peeled and small diced yellow onion 6-7 celery stalks small dice 4-5 medium-sized carrots small dice 2 finely minced garlic cloves 4 ounces of Bob’s Red Mill Organic All-Purpose Flour 2 cups of sweet peas 2 cups of hominy For the Dumplings: 4 cups of Bob’s Red Mill Organic All-Purpose Flour 3 tablespoons baking powder 2 cups of milk ¼ cups chopped fresh parsley ½ cup chopped fresh scallions Kosher salt and fresh cracked black pepper Instructions: 1. Chicken Stock: In a large pot place in all ingredients under “chicken stock” and poach the chicken on medium-high heat until it is completely cooked through about 1 hour. Once cooked, strain the liquid and remove the chicken meat from the carcass and roughly chop to bite-size pieces. 2. Soup: In a large pot or rondeaux on medium heat add in the butter and sweat the onions, celery, carrots, and garlic for 5 to 6 minutes. 3. Next, add the flour and stir to make a roux. 4. Add in the chopped chicken and chicken stock and bring to a boil. Note, there will be ½ gallon of stock leftover. 5. Once the soup is boiling and thicker, turn the heat to low and add the peas, hominy, and cook for 20 minutes. 6. Dumplings: In a large bowl add together all dumpling ingredients until combined. Drop 1 tablespoon portions of the dough from a spoon into the soup and simmer for 5 minutes on each side until cooked through. 7. Serve with optional garnishes: chopped green onions, parsley, thyme, and parmesan cheese.

No matter where I travel to, I am always on the hunt for the best pizza in that city. For some reason, I keep coming back to my own homemade pizza with homemade pizza dough recipe. It's incredibly light and fluffy with the most perfect crust once cooked making it one of the best I've ever had. Homemade Pizza with Homemade Pizza Dough Recipe Prep Time 5 hours Cook Time 12 minutes Total Time 5 hours 12 minutes Servings 4 pizzas Author Chef Billy Parisi Ingredients: 560 grams of Bob’s Red Mill Artisan Bread Flour 190 grams of Bob’s Red Mill whole Wheat Flour 600 grams of water at 98° to 100° 10 grams of Kosher salt 4 grams of active yeast optional pizza toppings Instructions: 1. In a large bowl combine with your hands the flours, water, salt and yeast until completely mixed together. Let rest for 90 minutes covered in plastic wrap 2. Next, stretch and fold the dough for 2 minutes and cover and rest for 90 more minutes 3. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over 2 times and then begin to mold the dough into a ball by cupping around the dough into the bottom. 4. Cut the dough into 4 individual dough balls and using the same cupping method form 4 dough balls and place on a sheet tray with parchment paper dusted with flour and covered with a towel, and rest for 90 minutes 5. Place a pizza stone into the oven and preheat to 500°. 6. Form a dough ball on a clean surface dusted with flour and stretch it out until it is about 12”-14” in diameter and transfer to a wooden pizza paddle. Add on desired toppings leaving a ½” to ¾” inch around the outside for the crust. 7. Dust the pizza stone with semolina flour and transfer the pizza onto the stone. Bake for 5 minutes before rotating the pizza 180° and then baking for another 5-7 minutes or until the crust is browned and the cheese is completely melted. 8. Slice and serve!

You will absolutely love this delicious homemade corned beef and cabbage recipe that is cured, slow-cooked, and served up with cabbage, carrots, and potatoes. Corned beef and cabbage is a popular dish that is made for St. Paddy’s Day in America. It is a brined cut of brisket that is then boiled to tenderize and cooked with cabbage, carrots, and potatoes. It’s an extremely flavorful comforting dish. Ingredients for this recipe: For the Corned Beef • 2 tablespoons peppercorns • 1 tablespoon allspice berries • 1 tablespoon mustard seeds • 1 tablespoon coriander seeds • 2 teaspoons red pepper flakes • 1 ½ teaspoons ground ginger • 1 teaspoon cloves • 5 bay leaves • 1 gallon water • 1 1/3 cup sea salt • 4 teaspoons #1 curing salt • 1 cup packed light brown sugar • ½ gallon ice • 5-6 pound brisket flat For the Vegetables • 1 tablespoon pickling spice • 1 head cabbage cored and sliced into wedges • 8-10 peeled and very thickly sliced carrots • 3-4 pounds of red or Yukon potatoes Serves 10 Prep Time: 15 minutes Cook Time: 3 ½ hours Brining Time: 7 days Procedures: 1. Corned Beef: Place all of the spices minus the salt and brown sugar into a medium-size bowl and simply smash using a fork to help break it up to make a homemade pickling spice. You can also do this with a mortar and pestle if you have one. Set it aside. 2. Next add 1 gallon of water to a very large pot along with 4 tablespoons of pickling spice, salt, curing salt, and brown sugar and bring it to a boil to dissolve the salts and sugar. 3. Remove the pot from the heat and add the ice to help cool. 4. Once the liquid is completely cooled to at least room temperature add the brisket flat to the pot making sure it is completely submerged. Add plates or bowls to help keep it submerged. 5. Every 2 days move the brisket around to make sure every side is getting brine on it. 6. After 7 days remove the brisket and rinse it very well on all sides. 7. Place the brisket into a large pot and cover it with water by about 4 inches. 8. Add in 1 tablespoon of the pickling spice and then bring the mixture to a boil over high heat. 9. Next, turn the heat down to low and simmer for 3 ½ to 4 hours or until very tender. 10. With about 30 minutes left in the cooking process add the cabbage, carrots, and potatoes to the pot and cover. You may need to move some things around to get it all to fit. 11. Once everything is done, slice the brisket against the grain and serve. Chef Notes: Make-Ahead: This recipe can be made up to 1 day ahead of time. Simply reheat before serving. How to Reheat: Add the desired amount of corned beef to a pot and heat over low heat until hot. If you need to add more water to the pot, feel free to do so. How to Store: Cover with or without the cooking liquid and keep in the refrigerator for up to 5 days. Cover without the cooking liquid and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating. Save some of the cooking liquid and refrigerate it so you can use it to reheat it. Corned beef has very high salt content, so it’s not looked at as a healthy recipe and some even consider it to be bad for you. You can also add a roughly chopped onion to the corned beef when cooking it with the vegetables. If the ice does not completely cool the mixture, you can flash cool the liquid in the freezer for 20-25 minutes. Sometimes the brisket is extremely long, feel free to slice it in half before cooking it. Watch the video to see how to properly slice a brisket.

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.

I am back, and in my fanciest Boston fishmonger shellfish digging outfit fully equipped with a hipster sweater, denim apron, and of course a beanie for my dome. Of course, if I’m going to play the part I’ve gotta dress the part right? In the words of famous coach, Lout Holtz, “When you look good you feel good, and when you feel good you play well.” Not only was it fashionable it was also incredibly functional because outta nowhere winter has most recently smacked us here in Chicago as it’s gone from 75° to 35°. There is literally no fall, no spring, only summer or winter. However, I have heard it said by locals that there are 4 seasons here in Chicago: summer, winter, construction, and traffic… Yeah NOT funny to the outsiders lemme tell you. So, as I was saying now that I’m nice and toasty on this cold day, it’s time to bust out a way oversized pot of New England Clam Chowder. SUBSCRIBE for more great recipes: https://rumble.com/c/c-284501 WEBSITE: https://billyparisi.com INSTAGRAM: https://www.instagram.com/ChefBillyParisi FACEBOOK: https://www.facebook.com/ChefBillyParisi PINTEREST: https://www.pinterest.com/ChefBillyParisi New England Clam Chowder Recipe with Fresh Steamed Clams Prep Time 45 minutes Cook Time 1 hour Total Time 1 hour 45 minutes Servings 20 Author Chef Billy Parisi Ingredients: For the Chowder: 1 pound of sliced thick-cut bacon 2 peeled and small diced yellow onions 4 finely minced cloves of garlic 1 bunch of medium diced celery 1 ¼ cups to 1 ½ cups of flour ½ cup of cream sherry 64 ounces each of clam and chicken stock 40 ounces of chopped clams in juice 2 bay leaves 2 pounds each medium diced red and russet potatoes 2 tablespoons of chopped fresh thyme 2 cups of heavy cream Kosher salt white pepper, Worcestershire and Tabasco sauce to taste For the Clams: 1 tablespoon of olive oil 15 little-neck clams 1 cup of chardonnay wine 4 finely minced cloves of garlic 1 teaspoon of chopped fresh thyme 2 ounces of unsalted butter 2 tablespoons of chopped fresh parsley Kosher salt and red pepper flakes to taste Instructions: 1. In a very large pot over medium heat, render the bacon. 2. Once brown remove the bacon and about ½ cup of the bacon fat. 3. Add in the onions, garlic, and celery and sweat for 5 to 6 minutes. Stir in the flour until combined 4. Next pour in the sherry, clams, clam stock, chicken stock, and bay leaves and bring to a boil or until thick. 5. Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon, and seasonings and simmer over low heat for 25 to 30 minutes or until the potatoes are tender. Keep warm. 6. Clams: Add oil a medium-size saute pan over high heat and add in the clams and cook for 1 to 2 minutes. Flames may appear as there will be water leaking out from the clams into the oil – turn down the heat if this happens. 7. Add in the wine, garlic and thyme and cover and cook for 3 to 5 minutes on high heat or until the clams open. 8. Finish the clams with butter, parsley, salt and red pepper flakes. 9. Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley, cooked bacon, oyster crackers and red pepper flakes.

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 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 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 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 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.

These delicious Korean-style short ribs known as Kalbi are marinated overnight in a deliciously sweet fruit marinade and grilled to perfection for an amazing sweet tender taste. LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? -WEBSITE: https://billyparisi.com LET'S CONNECT -INSTAGRAM: https://www.instagram.com/ChefBillyParisi -FACEBOOK: https://www.facebook.com/ChefBillyParisi -PINTEREST: https://www.pinterest.com/ChefBillyParisi -TWITTER: https://www.twitter.com/ChefBillyParisi PRINT THIS RECIPE: https://www.billyparisi.com/kalbi-korean-beef-short-ribs-recipe Ingredients for this Recipe: • ½ peeled yellow onion • 5 large garlic cloves • 1 teaspoon fresh ginger, trimmed • 1 cup water • 1 cup soy sauce • ½ cup packed light brown sugar • 3 tablespoons mirin • ¼ cup honey • 3 tablespoons sesame oil • 2 teaspoons sesame seeds • 1 peeled and seeded Asian pear • 1 peeled and seeded Fuji apple • ½ peeled kiwi • ¼ cup sliced green onions • ½ teaspoon ground pepper • 3 pounds kalbi cut short ribs Serves 4 Prep Time: 20 minutes Cook Time: 10 minutes Marinating Time: 12 hours Procedures: 1. Add all of the ingredients except for the ribs to a blender and blend on high speed until smooth. 2. Transfer the mixture to a plastic zip bag and completely submerge the ribs in the marinade. 3. Marinate in the refrigerator for 12 hours or overnight. 4. Add the ribs right from the marinade to a hot grill in between 450° and 550° and cook for 3 to 4 minutes per side or until dark grill marks have formed. 5. Remove from the grill, garnish with sesame seeds and sliced green onions, and serve right away. CHEF NOTES: • You can also add in 1 teaspoon of salt and 2 tablespoons of regular sugar to make the marinade more intense in flavor. • The marinade will last up to 4 days if you choose not to marinate the short ribs right away. • I like to move the marinated ribs around in the bag every 4-6 hours to make sure they are getting exposed to the marinade. • Don’t marinate the ribs for more than 24 hours

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.

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.

Not much out there that makes me happier than a delicious warm pot of soup, and more specifically French Onion Soup. If you make it you appreciate the robust flavors, even more, knowing you spent at least 15 minutes crying over peeling and slicing onions and then again when caramelizing them over an hour while constantly stirring. Onions in their raw form are great on a burger, in ceviche, or possibly with tartar, but onions that are caramelized belong on just about anything, including a soup. Classic French Onion Soup Recipe with Crostini and Gruyere Cheese Prep Time 30 minutes Cook Time 2 hours Total Time 2 hours 30 minutes Servings 20 Author Chef Billy Parisi Ingredients: For the Soup: 3 ounces of unsalted butter 4 each peeled and thickly sliced yellow and white onions 1 ½ tablespoons of sugar 6 finely minced cloves of garlic 2 cups of red wine I used cabernet sauvignon 96 ounces of beef stock 2 tablespoons of chopped fresh thyme 2 tablespoons of balsamic vinegar Kosher salt and fresh cracked pepper to taste For the Crostini:: 1 French baguette cut into ½” thick slices 1 stick of melted unsalted butter Kosher salt and fresh cracked pepper to taste For the Toppings: 1 pound of shredded gruyere cheese fresh thyme sprigs for garnish Instructions: 1. In a large rondeau pot over medium-low heat, melt the butter and caramelize the onions very well (can take up to an hour). 2. Halfway through the cooking process add in some sugar to help brown. 3. Once caramelized add in the garlic and sweat for 3 to 4 minutes. 4. Next, de-glaze with red wine and cook the liquid until it is mostly absorbed into the onions. 5. Next, add in the beef stock and simmer for at least 20 minutes. 6. Finish with fresh thyme, salt, and pepper and adjust with balsamic vinegar. 7. Pour the soup into an oven-safe bowl and top off with a few crostini’s and add on at least ½ cup of gruyere cheese. Place the soup on a sheet tray and cook it under the broiler on high heat for 3 to 4 minutes or until the cheese is browned and melted. 8. Garnish with thyme sprigs.

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.

Let me first start by saying how much I’ve enjoyed creating these videos for you guys and this Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad may be one of my favorites. I’ve only done a few of these long-form videos, i.e. 10 minutes +, but still, I like being able to share in more detail what and why I’m doing it instead of cramming so much cooking information into a 1-minute video. No offense but I don’t carry any more about those and I’m not going to cook recipes that can be prepared in 20 minutes, that’s not my style and not what has gotten me to this point. I have a culinary degree and 15 years of restaurant experience so I feel it’s my duty to share my story and cooking knowledge with you all and I hope in some way it inspires you to cook and enjoy every day in the kitchen. Break out that old loaf of artisan bread and learn how to make this delicious recipe for Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad! SUBSCRIBE for more great recipes: https://rumble.com/c/c-284501 WEBSITE: https://billyparisi.com INSTAGRAM: https://www.instagram.com/ChefBillyParisi FACEBOOK: https://www.facebook.com/ChefBillyParisi PINTEREST: https://www.pinterest.com/ChefBillyParisi Lemon Herb Flattened Chicken with Root Vegetable Panzanella Salad Prep Time 45 minutes Cook Time 1 hour 5 minutes Total Time 1 hour 50 minutes Servings 4 Author Chef Billy Parisi Ingredients: For the Salad: 1 thinly sliced sweet potato 15-20 Brussels sprouts cut into quarters 1 each quartered and thinly sliced golden and red beet ½ loaf each French and multigrain loaf cut into 1” cubes 4 tablespoons of olive oil 1 head each of kale and spinach trimmed and cut into bite size pieces Kosher salt and fresh cracked pepper to taste optional garnishes: micro-greens and goat cheese For the Dressing: 2/3 cup of mayonnaise ¼ cup of white balsamic vinegar 1 tablespoon of grainy mustard 2 tablespoons of honey ¼ cup of olive oil Kosher salt and fresh cracked pepper to taste For the Chicken: 3 tablespoons each finely minced fresh parsley chives, thyme, rosemary and oregano 4 finely minced cloves of garlic zest and juice of 1 lemon ½ cup of olive oil + 2 tablespoons 1 whole chicken backbone removed Kosher salt and fresh cracked pepper to taste Instructions: 1. Preheat the oven to 375°. 2. Salad: Spread the sweet potatoes, Brussel sprouts, and beets out on 2 ½ sheet trays lined with parchment paper and drizzle on 2 tablespoons of olive oil and salt and pepper. 3. Bake in the oven for 15-18 minutes or until lightly browned and tender. Cool completely. 4. Spread the cubed bread out on a ½ sheet tray lined with parchment paper and drizzle on 2 tablespoons of olive oil. Bake for 8 to 10 minutes or until slightly crunchy on the outside but soft in the center. Set aside. 5. Dressing: Whisk together all of the ingredients in a medium size bowl until combined. Cool before serving. 6. Chicken: In a medium size bowl whisk together the herbs, garlic, lemon, and olive oil until combined to make a chimichurri style sauce and set aside. 7. Place the flattened chicken on a sheet tray lined with parchment paper and cover it on all sides with 2 tablespoons of olive oil, salt and pepper, and ½ of lemon herb sauce. Bake skin side up for 50 minutes. 8. After 25 minutes turn the chicken pan around so that it cooks evenly on all sides. 9. After the 50 minutes is up turn the heat up to 425° and cook for 15 more minutes or until the skin is golden brown and cooked throughout. 10. To Serve: Serve the chicken with the remaining lemon herb sauce and place the bread, greens and chilled root vegetables into a large bowl and dress with the desired amount of dressing, salt and pepper and optional garnishes micro-greens and goat cheese. 11. Enjoy!

You will love this Creamy Fish Chowder Recipe loaded with Yukon potatoes, crispy bacon, fresh fish, and herbs in a delicious creamy broth. This is an easy-to-make hearty soup that is a great way to use up leftover seafood. Fish chowder is a thick chunky seafood soup consisting of onions, celery, potatoes, seafood, stock, and milk. In the early days of this 18th-century recipe, it didn’t initially start using clams like in the classic clam chowder we know today. The seafood in the chowder was whatever was caught in the ocean. This could be fish, clams, lobster, or anything they were able to gather was used. The word chowder gets its roots in the Latin word calderia, which originally meant a place for warming things, like a cauldron, that big black pot that hangs over the fire. In French, the word became chaudiere which describes fishermen who made their stews fresh from the sea. PRINT OFF THIS RECIPE AT: Ingredients for this recipe: • 2 pounds fish (cod, halibut, bass, etc.) • 8 strips of bacon, cut into thin slices • 2 tablespoons unsalted butter • 1 peeled and small diced yellow onion • 2 thinly sliced leeks • 6 thickly sliced ribs of celery • 2 finely minced cloves of garlic • ½ cup creamy sherry • 6 cups fish stock, clam juice, or water • 2 teaspoons dry thyme • 2 bay leaves • 4 large Yukon potatoes, cut into 1” cubes or quarter moons • 2 cups half and half • Worcestershire to taste • Hot sauce to taste • sea salt and fresh cracked pepper to taste LINK TO THE EQUIPMENT I USE MOST OFTEN: https://www.billyparisi.com/cooking-equipment-i-use/ FOLLOW ME: Facebook: https://www.facebook.com/chefbillyparisi Instagram: https://www.instagram.com/chefbillyparisi Pinterest: https://www.pinterest.com/chefbillyparisi LIKE MY CONTENT AND WANT TO SHOW SUPPORT? BUY SOME SWAG AT: https://www.billyparisi.com/shop/

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 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 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.