Chef Billy Parisi

Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in under 30 minutes. Steak Diane is a delicious dish consisting of pan-seared steak that is served with a tasty cream sauce. The history of this classic recipe is a little murky, but what we do know is that it became popularized in New York City in the mid-1900s. It was a dish that was most often made tableside by the waiters but over the years as rent increased and more tables were put into restaurants, it became unfeasible to continue to do so. Steak Diane does have some variations to it and in the past 3-4 decades you’ll notice the addition of mushrooms. I believe it’s a great addition and adds some more girth to the recipe. ingredients for this recipe: • 2 pounds of beef tenderloin sliced into 4-ounce portions • 3 tablespoon oil • 10 medium-sized sliced cremini or button mushrooms or both • 2 tablespoons unsalted butter • ½ peeled and small diced shallot • 3 finely minced cloves of garlic • ¼ cup cognac • 1 ½ cups beef stock • 1/3 cup heavy cream • 1 tablespoon Worcestershire sauce • 2 teaspoons Dijon sauce • 2 tablespoons finely minced fresh parsley • 1 ½ teaspoons lemon juice • sea salt and pepper to taste • sliced green onions for garnish Serves 4 Prep time: 10 minutes Cook time: 25 minutes Procedures: 1. Season the beef on both sides with salt and pepper. Set aside. 2. Next, add the oil to a large sauté pan over high heat and heat until it is smoking. 3. Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature. 4. Remove the steaks and set them aside. 5. In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned. 6. Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned. 7. Mix everything together and then remove the pan from the cooktop and add in the cognac. 8. Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off. 9. Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half. 10. Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined. 11. Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed. 12. Serve the sauce with the steak and garnish with sliced fresh chives. Chef Notes: Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. If you have to keep it warm over very low heat for 15-20 minutes before serving. How to Reheat: Place the steak and sauce in a medium-size pan and cook over low to medium heat until warmed. You can also heat in the microwave until hot. How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating. There really is no substitute for the cognac other than brandy. The only thing you could use is white wine instead, which will not flambe. If you cannot have alcohol at all, simply skip this procedure. You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you’d like. It is ok to sub out the beef stock with chicken stock. If you do not have access to either then double to heavy cream amount and cook it until thickened before adding in the Worcestershire, Dijon, and lemon juice. You may need to sear the beef in batches if your pan is not big enough. If you like steak that is more well done, please sear longer or cook longer when reheating in the sauce.

Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs. You will be amazed at how delicious this meat's flavor is. Smoked prime rib is a large boneless, or bone-in ribeye roast smoked at lower temperatures until the desired internal doneness is achieved. There are varying degrees of quality of the ribeye that you can consider when purchasing, such as choice, prime, aged, grass-fed, wagyu, etc. Prices will vary from around $15 to $100 per pound. Since this is completely coated in seasonings and herbs and slow-cooked, it doesn’t make much sense to buy an overpriced piece of meat, so choice, prime or grass-fed, will work perfectly for this recipe. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/smoked-prime-rib-recipe/ Ingredients for this recipe: • 1/3 cup olive oil + 3 tablespoons • 3 tablespoons finely minced fresh thyme • 3 tablespoons finely minced fresh rosemary • 3 tablespoons finely minced fresh parsley • 15 finely grated cloves of garlic • 8-pound boneless ribeye roast • 1 ½ tablespoons sea salt • 1 tablespoon black pepper

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.

*Use these ratios if you plan on making 4-6 loaves a day, if you're only making 1 loaf a day then cut the amount of flour and water used by 1/4 from day 1 all the way to the daily feeding* If you’re serious about bread baking then learn how to make it as it was intended by making this sourdough starter recipe which is a natural leaven to help your bread rise. Making bread is a labor of love, and the process has definitely changed in the last 50-75 years. Gone are the days of making a natural yeast starter as commercial yeasts have completely taken over. While there is nothing wrong with using commercial yeasts, it has altered how we consume and digest bread. If you have reactions to gluten in bread, it’s most likely caused by the lack of natural fermentation which should take place in bread baking. The natural probiotics that are formed during this fermentation process helps to break down gluten but are missing when using commercial yeast forcing your stomach to try and break it down by itself. There is no doubt even I feel bloated after consuming lots of bread or can occasionally get a head ache. Because of all these important factors, a sourdough starter, or levain, is necessary for all bread baking so let’s get to making it. PRINT THIS RECIPE: https://www.billyparisi.com/sourdough-starter-recipe-levain SUBSCRIBE: http://bit.ly/2zql9ha WEBSITE: https://billyparisi.com INSTAGRAM: https://www.instagram.com/ChefBillyParisi FACEBOOK: https://www.facebook.com/ChefBillyParisi PINTEREST: https://www.pinterest.com/ChefBillyParisi Ingredients for this Sourdough Starter Recipe (Levain): • 2520 grams of whole wheat flour • 480 grams of white flour • 2880 grams of warm water (temp specified in directions Makes 1 mature sourdough starter (levain) Procedures: 1. In a large plastic container mix together 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° just until combined. Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90° F) for 20 to 24 hours. 2. Remove 2/3 to ¾ of the mixture and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined. Rest uncovered for 2 to 2 ½ hours then cover and keep in a warm place (70° to 90° F) for 20 to 24 hours. 3. Repeat step 2 in its entirety. 4. Remove all but 250 grams of the levain and discard. Add 600 grams of whole wheat flour and 600 grams of water that is 93° to 95° to the young levain and mix just until combined. Cover and keep in a warm place (70° to 90° F) for 20 to 24 hours. 5. Remove all but 150 grams of the levain and discard. Add 480 grams of white flour, 120 grams of whole wheat flour, 480 grams of water that is 90° to 92 and mix until combined. Cover and keep in a warm place (70° to 90° F) for 20 to 24 hours and it is ready to use within 8 to 8 1/2 hours. 6. Continue feeding every day!

This delicious smoked salmon recipe is brined in a wet brown sugar and citrus brine then finished with a sweet orange glaze for incredible flavor. The taste of this smoked salmon is amazing, and you can serve it hot or cold. Smoked salmon is a process where fresh salmon is either cold or hot smoked. Hot smoking is where the salmon is smoked at temperatures between 120° and 180° until the desired internal temperature is achieved. You can also hot smoke the salmon for several hours if you plan to wrap it, cool it, and serve it cold after several days, but the texture can be dry. The other method is cold smoking which smokes at temperatures between 70° and 90° for several hours and even up to a few weeks. If smoking for several weeks, it turns the fish into salmon-jerky. If you brine the salmon and cold smoke it for several hours, you will get something known as lox. My smoked salmon recipe is known as kippered salmon. This method is brined and hot smoked and can be served hot or cold. I prefer to cook it to 140° to 145° internally because I like to eat it warm. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/smoked-salmon-recipe/ Ingredients for this recipe: • 3 cups water • 2/4 cups packed light brown sugar • 1/3 cup sea salt • zest of 1 orange • zest of 1 lemon • 4 to 4 ½ pound side of salmon For the Glaze: • ½ cup brown sugar • Juice of 1 lemon • Juice of 1 orange • ½ stick unsalted butter • 1 tablespoon soy sauce

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

Have an old rusty cast iron skillet? No need to throw it away because it’s incredibly easy to restore and season back to its glory days. Once it’s good to go it’s even easier to keep clean after using. Affiliate links for the products used in this video: Cast Iron Skillet - https://amzn.to/35y3CCU S.O.S. Brillo Pads - https://amzn.to/3bSugaL Flax Seed Oil - https://amzn.to/32sM3lu Canola Oil - https://amzn.to/2Ru33Bz Coarse Salt - https://amzn.to/32rCzHt Scrub Brush - https://amzn.to/3bYFxX8 How to do it: • 1 cast iron skillet • 1 brillo pad • 4 tablespoons oil • nonabrasive scour pad with 2 tablespoons of salt or soft bristle cleaning brush Procedures: 1. To Restore: Scrub under hot water using a brillo pad on all sides to remove all rust spots. 2. Dry thoroughly using a kitchen towel or on a stovetop burner on high heat. 3. To Season: Generously rub 3 tablespoons of oil into both sides of the pan using a paper towel. 4. Next, use a separate paper towel to remove any excess left on oil. 5. Place upside down in the middle of your oven rack at 500° for 1 hour. Store or use. 6. To Maintain: Scrub with hot water using a nonabrasive scour pad with 2 tablespoons of salt or a soft bristle cleaning brush to remove all unwanted stuck on food particles. 7. Dry thoroughly using a kitchen towel or on a stovetop burner on high heat. 8. Add 1 tablespoon of oil and rub into the pan on both sides. 9. Place in the oven on the middle rack at 500° or over a burner on high heat until it reaches the oil smoking point. You do this so the oil does not spoil. 10. Cool and store.

LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? -SUBSCRIBE NOW AT: http://bit.ly/2zql9ha -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 SHOW NOTES: Man winter is in full effect, it’s soup season and I’m already looking forward to spring and for sure March Madness! • I’m going back to the basic – I’ve decided on my blog to really go back to those fundamental things I learned back in culinary school to create sort of a foundation. From how to make roux, to the mother sauces and it’s been really fun to do it. These are all still images and I’m saving video on my blog for recipe stuff I’m doing on Youtube! • Learn cooking techniques – how to braise, how to saute, knife cuts, all of these things are so important. Once you nail down these then the creativity can flow. People always ask what kind of pans do you use and I always say, I can cook on a rock if it’s hot enough. Learn these fundamental skills and you are gonna kill it! Current Favorite Chef Paul Steele – a dude I went to culinary school and is now the chef out at Trilogy way north Scottsdale az. Guys you knew would be good and go places. Beautiful platings, amazing palatte and a great dude. Follow him over on insta at psteele2012 - http://bit.ly/2OTnMOr My Favorite Restaurant of the Past Month Smoque – it’s amazing bbq and it’s in Chicago, I know impossible right? Tons of awards, diners drive-ins and dives, went the other week. Talk about my experience cooking bbq and how I had to teach myself. We made smoked duck pizza, or prawns or turkey, not southern style bbq. - http://bit.ly/2vvxWy5 Food Trends: • Flour Alternatives – We’ve already seen quite a bit from coconut to almond flour and garbanzo flour and I think it’s going to keep expanding. I saw banana flour,…. What?!! I even believe we are going to see some old world wheats come back front and center such as kamut, spelt or graham. Food News Kei Kobayshi – First Japanese chef to receive 3 michelin stars in France. Son of a chef who cooked traditional Japanese multi course cuisine known as kaiseki. Key moved to France in 1998 and dedicated himself to learned and perfecting French cuisine. Reminds me a bit of Ivan Orkin who makes insane ramen noodle restaurant who literally won best ramen in Tokyo a few years back. Crazy, and awesome. Love stories of chefs finding success in cuisines their passionate about. - http://bit.ly/3bAWOoq 5 Books to Check Out (aff links below) • Fire + Vine - by Sean Martin and Mary Cressler, two of my favorite people in the blogging world. From vindulge – wine, smoked and grilled foods, amazing. - https://amzn.to/37rJWxA • The Meat Eater – Steven Rinella – all fish, meat and game cook books. Beautiful cook book. If you love fish and game like venison then snag it! - https://amzn.to/2SFNTti • La Brea – Nancy Silverton – amazing woman, amazing chef and bread sculptor with a few awesome spots out in California. This is a bakers must have! - https://amzn.to/2OTJVvY • The Jewish CookBook – Leah Koenig – Classic jewish food brought to life through awesome recipes and great pictures. So much history behind jewish food, you’ll love it. - https://amzn.to/2HrHoF7 • Made in India – Meera Sodha. Indian family comfort recipes that are so good. Curry, paneer, all the classics. - https://amzn.to/37lGIMl 1 Show to Watch • Jiro dreams of sushi – First of it’s beautiful, like chef’s table. Close ups of food and all about the art of making sushi from one of the greatest sushi chefs ever, jiro ono and he’s 85 years old, at his humble little spot in Tokyo that has 3 michelin stars. Check it out, it’s awesome. - http://bit.ly/38pT73d 1 New Blogger to Follow: • No Mr Nice Pie – Nothing but pies from elegant to simple and everything in between. Simply solid photography and just a really cool blog, I mean it’s pie you guys of course it’s amazing! - http://bit.ly/31PZCJS 1 Youtube Channel to Follow • Italia Squisita – If you love classic Italian food, it does not, I repeat does not get more authentic then this channel. You’ll get the classic version of a recipe and then you’ll get a few other versions from a different chef in a different part of Italy. It’s awesome! - http://bit.ly/2URLzCa 1 Instagram to Follow • Twigg Studios – Some of the most beautiful food photography I’ve ever seen. Each picture appears as if it is telling a deep intricate story. From baking to comfort food, it’s seriously my new favorite channel. - http://bit.ly/2UOMof2 Well my friends that’s all I’ve got. For now be sure to subscribe to my channel and check out this next video because it’s beyond delicious and I’ll see you in there.

I believe that bbq requires two things, smoke and time. With that being said there are several ways to prepare St. Louis style ribs, and everyone has their own way of doing it. I'm using a simple smoke and wrap method that is easy to follow and extremely flavorful. LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? -SUBSCRIBE NOW AT: http://bit.ly/2zql9ha -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/smoked-st-louis-style-ribs-recipe Ingredients for this Recipe: For the Rub: • 2 tablespoons sea salt • 2 tablespoons black pepper • 1 tablespoon garlic granules • 1 tablespoon onion granules • 2 tablespoons paprika For the Spritzer and Sauce: • 1 cup apple juice • 1 cup apple cider vinegar • 1 cup water • 1 cup your favorite BBQ sauce • 1 stick melted unsalted butter For the Ribs: • 2 3 to 3 ½ pound spare ribs, trimmed • 4 tablespoons of yellow or Dijon mustard Serves 4 Prep Time: 45 minutes Cook Time: 6 hours Resting Time: 45 minutes Procedures: 1. Preheat the smoker to 240° to 250°. 2. Rub: Combine all of the ingredients and set aside. 3. Spritzer: Add the apple juice, cider and water to a spray bottle and shake. Set aside. 4. Sauce: In a small sauce pot add in the BBQ sauce, butter and 1 cup of the spitzer mix. Keep warm. 5. Rub the mustard all over both sides of the ribs creating a thin layer. 6. Next, generously season the ribs on both sides with the rub. SEE NOTES. 7. Add the ribs to the smoker and cook for 1 hour. Spray the ribs with 8-10 sprays of the spritzer. 8. Repeat this process for the next 90 minutes then cook for 30 more minutes. 9. After 3 hours total of smoking time, remove the ribs. 10. Pour about a ½ cup of the mixed sauce over the ribs and rub it in on all sides. 11. Add about ¼ cup of the mixed BBQ sauce onto the center of a large sheet of heavy-duty foil where the ribs are going to go and place ribs bone side up to the top of the sauce on the foil and wrap them extremely tight by folding over and covering up the ribs. 12. Place the ribs back on the smoker bone side up and cook for 3 hours or until they are done. SEE NOTES. 13. Remove the ribs from the smoker and let rest in the foil for 30-45 minutes before slicing and serving. 14. Serve ribs with BBQ sauce on the side. CHEF NOTES AND TIPS: • You can absolutely use a standard charcoal grill to smoke food in, and if you like to grill and smoke then take a look at pellet grills like Traeger or even a stone style grill, the Big Green Egg. • You can absolutely use your favorite rub for this ribs recipe, or you can even add additional ingredients such as sugar, brown sugar, cumin, chili powder, cumin or anything else you love and want to put in it. Get creative! • SEAONING NOTE: Season, do not cake the rub on it. It should not be a thickly coated rub. • Remember to scrunch the ribs together once on the smoker to sort of compact them. This will help seal in juices similar to that of trussing. • DONE NOTE: Here is how you know your ribs are done: • If you pick up the ribs in the center do, they droop down into a u shape and slightly start to split • On the back side of the ribs is the meat pulling away from the bone. • When gently moving the ribs, the top skin should slightly crack.

Crème Brulee is definitely a dessert you would see on any fine dining restaurant’s menu. Often times they are spiked with flavored liqueurs or chocolate to change up the flavor profile. Don’t let the word crème brulee scare you because they are one of the simpler traditional French dessert recipes to make using only 4 ingredients. LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? -SUBSCRIBE NOW AT: http://bit.ly/2zql9ha -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/creme-brulee-recipe Ingredients for this Vanilla Bean Creme Brulee Recipe: • 2 vanilla beans • 1 quart heavy whipping cream • 12 egg yolks • 1 cup sugar + 6 teaspoons Serves 6 Prep Time: 10 minutes Cook Time: 45 minutes Cooling Time: 2 hours Procedures: 1. Preheat the oven to 325°. 2. Cut the beans in half long ways and scrape out all of the seeds using a small knife. See note. Transfer the seeds to a medium size sauce pot and pour in the heavy cream. 3. Cook the pot over low heat until scalded. See note. 4. In a large bowl whisk together the eggs and sugar until combined. 5. Next, add in a small amount of the scalded cream to the egg-sugar mixture and whisk gently until combined to temper the eggs. Pour in the remaining hot cream and gently mix until combined. Strain the mixture through a fine mesh strainer into a pouring bowl or a regular bowl. 6. Place 6 crème brulee ramekins into a cookie sheet tray and evenly pour the crème brulee batter into the ramekins. See note. 7. Put the tray onto the oven rack and pour in enough warm water to fill up the tray to the ½ way mark on the crème brulee ramekins. Cook for 40 to 45 minutes or until firm in the center. 8. Remove from the water and cool at room temperature for 30 minutes. 9. Transfer to the fridge and cool completely for 60-90 minutes. 10. Remove from the fridge and add 1 tablespoon of sugar to each crème brulee ramekin. Using a torch in 1 hand and the ramekin in the other caramelize the sugar moving the sugar around to help spread. See note. 11. Serve with whipped cream, fresh berries and mint. CHEF NOTES: • You can substitute for vanilla extract. • If you tilt the pot backwards or forwards and see mini bubbles that form on the bottom of the pan while cooking, the cream has been scalded. • You can also simply pour it into a bowl and use a ladle to transfer the custard to the ramekins. • It is best to hold the ramekin in one hand and the torch in the other and move the ramekin around move the sugar around as it caramelizes. • Be sure to cover the crème brulee in the refrigerator or else it will pick up other smells from food in the fridge.

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

One of my favorite things to smoke is chicken. It’s much less labor and time intensive then a smoked pork or brisket and it’s still delicious. My wife and daughter aren’t too big on pulled pork or chopped smoked brisket; However, they absolutely love this smoked chicken BBQ recipe. LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? -SUBSCRIBE NOW AT: http://bit.ly/2zql9ha -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/smoked-chicken-bbq-recipe Ingredients for this Recipe: For the Rub: • 4 tablespoons sea salt • 2 tablespoons black pepper • 2 tablespoon garlic granules • 2 tablespoon onion granules • 2 tablespoons paprika • 2 tablespoons cumin • 2 tablespoons brown sugar • 1 tablespoon sugar For the Spritzer and Sauce: • 1 cup apple juice • 1 cup apple cider vinegar • 1 cup water • 1 cup your favorite BBQ sauce • 1 stick melted unsalted butter For the Ribs: • 2 whole chickens, cut in half and back strap removed • 2 tablespoons olive oil 1. Preheat the smoker to 250°. 2. Rub: Combine all of the ingredients and set aside. 3. Spritzer: Add the apple juice, cider and water to a spray bottle and shake. Set aside. 4. Sauce: In a small sauce pot add in the BBQ sauce, butter and 1 cup of the spitzer mix. Keep warm. 5. Rub the olive oil all over both sides of the chicken creating a thin layer. 6. Next, generously season the chicken on both sides with the rub. There will be 2-3 tablespoons leftover. 7. Add the chicken to the smoker and cook for 1 hour. Spray the chicken with 4-5 sprays each of the spritzer and do so after that every 20-25 minutes or until it reaches an internal leg temperature of 150° to 155°. 8. Sauce the chicken using a brush and smoke until it reaches an internal leg temperature of 165°. 9. Remove from the smoker and let rest for 20-30 minutes before serving. 10. Serve alongside BBQ sauce. CHEF NOTES: • You can absolutely use a standard charcoal grill to smoke food in, and if you like to grill and smoke then take a look at pellet grills like Traeger or even a stone style grill, the Big Green Egg. • You can absolutely use your favorite rub for this smoked chicken recipe, or you can even add additional ingredients such as chili powder or oregano, or anything else you love and want to put in it. Get creative! • I like to use the rule of a savory rub should equal a sweeter spritz and vice versa a sweeter rub should mean a higher vinegar content for the spritzer. • SEASONING NOTE: Season, do not cake the rub on it. It should not be a thickly coated rub. • CHEF TIPS: If you are really in a pinch for time, simply split the chicken breasts from the thighs before smoking.

This creamy white chicken chili recipe is slow-cooked with chiles, caramelized onions, beans, spices, and shredded chicken for a delicious, comforting soup. You may never eat regular beef chili again after trying this. It's that good. White chicken chili, also known as white chili or chicken chili, is a hearty soup consisting of white beans, chiles, spices, and chicken. While there is no concrete history of the creation of this soup, many believe it to have originated in the Southwest region of the United States during the 1970s to 1980s. The flavors of chicken chili don't mimic that of a classical chili recipe due to the different ingredients used. A traditional white chicken chili is thick using beans from the soup that are pureed and added back to it to give it thickness. It can also be thickened with a slurry or roux if need be. It is also commonly garnished with quite a bit of shredded cheese before serving. As with any soup recipe, more flavors will begin to marry and present themselves the next day after making it. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/white-chicken-chili/ Ingredients for this recipe: • 1-pound dry navy, cannellini, or great northern beans • 3 tablespoons olive oil • 3 peeled and medium diced yellow onions • 1 whole roasting chicken • 2 seeded and medium diced yellow onions • 2 seeded and medium diced poblano peppers • 2 seeded and medium diced jalapeños • 2 medium diced ribs of celery • 10 finely minced cloves of garlic • 3 tablespoons ground cumin • 1 tablespoon ground coriander • 2 tablespoons dry oregano • 1 cup heavy whipping cream • sea salt and pepper to taste • Shredded Monterey jack or pepper jack cheese for garnish • Sliced green onions for garnish 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/

This video was created in partnership with the American Lamb Board. This tasty grilled American lamb pub burger uses a delicious blend of Mediterranean seasonings and spices and is cooked to perfection. You will absolutely love the flavor of this burger. Not only was this perfectly cooked, but I also took it to the next level by serving it on a toasted Kaiser bun with Arugula, pickles, homemade tzatziki sauce, pickled red onions, crumbled feta cheese, and chopped fresh mint. Talk about a flavor explosion. This came together from start to finish in under 30 minutes, and it is absolutely worth it, I promise you. PRINT OF THIS RECIPE AT: https://www.americanlamb.com/recipes-2/mediterranean-lamb-burger Ingredients for this recipe: RECIPE: For the Pickled Onions: • ¼ peeled and thinly sliced red onion • ½ cup red wine vinegar • 2 tablespoons sugar • 1 tablespoon sea salt For the Tzatziki: • ½ peeled, seeded, and shredded cucumber • 1 cup full-fat Greek yogurt • ¼ cup extra virgin olive oil • 1 finely minced garlic clove • juice of ½ lemon • 1 ½ teaspoons finely minced fresh dill • salt and pepper to taste For the Burger: • 2 pounds ground American lamb • 1 ½ teaspoons ground cumin • ½ teaspoon ground coriander • 1 teaspoon dry oregano • ½ teaspoon sumac • 2 teaspoons sea salt • 1 teaspoon black pepper • ¼ peeled and finely grated red onion • 2 finely grated garlic cloves • 4 toasted Kaiser buns • 1 cup arugula • 16 dill pickle slices • ½ cup crumbled feta cheese • 2 tablespoons chopped fresh mint Serves 4 Prep time: 15 minutes Cook time: 15 minutes Procedures: 1. Pickled Onions: Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator. 2. Tzatziki: Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined. 3. Let the moisture from the cumbers drain into the bowl for about 10 minutes. 4. Squeeze the cucumber shreds to get as much extra moisture as possible, and then add it to a separate medium-size bowl along with the remaining recipe ingredients. 5. Whisk until it is well combined, cover, and keep in the refrigerator until ready to use. 6. In a large bowl, thoroughly mix the lamb with cumin, coriander, oregano, sumac, salt, pepper, grated onion, and garlic. 7. Form 4 large patties and place them on a hot (550° to 650°) preheated grill and cook for 6 to 7 minutes. 8. Flip the burgers and cook for a further 5 to 6 minutes or until it reaches 160° F internally. 9. Remove the lamb burgers and rest for 4 to 5 minutes before serving. 10. To Assemble: Add some arugula to the bottom toasted Kaiser bun and then layer on with pickle slices, lamb burger, tzatziki, pickled onions, feta cheese, mint, and the top toasted kaiser bun. Repeat with the other 3 lamb burgers and serve.

This beautiful Yule Log cake is nothing short of delicious and absolutely will be the centerpiece of all your Christmas festivities. With the added meringue mushrooms, sugared cranberries, and rosemary, everyone will think you are a professional baker. The Christmas yule log is a Nordic tradition that stems all the way back to the 15th century. It’s the tradition of a whole cut down tree where the cut end was placed into a fire and for the 12 nights leading up to Christmas this tree would feed the fire, so it was constantly moving into the fire. This custom spread throughout Europe. The dessert became popularized in the 19th century and is still common to see at Christmas in Belgium and France where it is known as the Bûche de Noël. The yule log is a beautiful Christmas dessert showpiece, but it does take a bit of time, so get ready to hone those baking and pastry skills. PRINT THE RECIPE AT: https://www.billyparisi.com/christmas-yule-log-cake-recipe-buche-de-noel/ Ingredients for this recipe: For the Cake: • 1 cup all-purpose flour • 3 tablespoons cocoa powder + ¼ cup • 1 teaspoon baking powder • 6 large eggs • 1 cup sugar • ½ teaspoon salt • 2 teaspoons vanilla • ½ cup vegetable oil For the Filling and Toppings • 1 ½ cups cold heavy whipping cream • ½ cup powdered sugar • 1 tablespoon Baileys • 1 tablespoon cocoa powder • ¼ cup chopped macadamia nuts • ganache • sugared cranberries • sugared rosemary • meringue mushrooms

Learn how to make this delicious garlic and herb marinated and roasted bone-in leg of lamb recipe that is perfect to serve up to family and friends. A leg of lamb is a large cut of meat that literally comes from the leg of a lamb. Leg of lamb is an extremely tender piece of meat and can be cooked in myriad ways from over an open fire to being roasted in the oven. It is most often offered as a bone-in or boneless cut of meat varying in weights from 3-9 pounds coming in at around $11.00 per pound. Of course, if you decide to purchase the bone-in cut, then about 2 pounds of it will surely be bone weight. This is a fantastic roast that is perfect to serve up to a large group of family or guests especially for holiday occasions such as Easter, Passover, or Christmas. You will often see a leg of lamb in abundance in the weeks leading up to Easter. For an Italian Easter, you would roast the lamb and serve it with browned potatoes which are known as abbacchio al forno. Ingredients for this recipe: For the Lamb • 7-9-pound bone-in leg of lamb • ¼ cup olive oil • 10 finely minced cloves of garlic • leaves of 3 sprigs fresh rosemary • leaves of 10 sprigs of fresh thyme • ¼ cup white wine • sea salt and cracked pepper to taste For the Potatoes • 1/4 cup olive oil • 10 yellow potatoes cut into 2” pieces • ½ peeled and sliced red onion • sea salt and cracked pepper to taste Serves 10 Prep Time: 10 minutes Cook Time: 2 hours Procedures 1. Score the lamb in a chessboard-like pattern all over the leg of lamb. 2. Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides. 3. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours. 4. Preheat the oven to 425°. 5. Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally. 6. Remove the lamb and it rest for 15 minutes before slicing and serving. 7. For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes. 8. Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke. 9. Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown. 10. Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender. 11. Serve the sliced lamb along with the potatoes. Chef Notes: Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it. How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot. How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. Any drinking white wine will do for this recipe.

This classic Eggs Benedict Recipe is a delicious breakfast consisting of English muffins, poached eggs, Canadian bacon and a homemade hollandaise sauce. LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? -SUBSCRIBE NOW AT: http://bit.ly/2zql9ha -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/Eggs-Benedict-Recipe Ingredients for this recipe: For the Hollandaise: 4 egg yolks juice of ½ lemon ¼ cup chardonnay wine 4-6 ounces clarified butter sea salt and cayenne to taste For the Eggs benedict: 6 eggs 6 toasted English muffin halves 6 slices of Canadian bacon, heated chopped fresh parsley and chives for garnish sea salt and pepper to taste Serves 3 Prep Time: 10 minutes Cook Time: 15 minutes Procedures: 1. Hollandaise: whisk together the gg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes. 2. Add the bowl over a double boiler and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl. 3. Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne and set aside. 4. Eggs Benedict: Add some vinegar to a medium size pot with water and simmer over medium-low heat. 5. Stir the water using a spoon for 10 seconds to create a vortex and add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 3 minutes or until the egg is cooked but the yolk is runny. 6. Remove the egg and season with salt and pepper. Repeat 5 more times with the rest of the eggs. 7. To Plate: Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of parsley and chives.

This home-cured and smoked ham recipe is wet brined and then smoked and glazed to perfection for an incredible meal to serve to friends and family. You will be blown away by the flavors of this homemade ham. Cured ham is one of many methods to help preserve pork. I used a wet brine to cure the pork to enhance the flavor and give it that coveted "pink ham" look. When purchasing this, you must ask for a "Fresh" bone-in ham. This is sometimes known as a green ham. If you ask your butcher for a regular ham, they're going to take you to the section with already cured and smoked hams. Smoked ham is ham that has been wet-cured and smoked until it reaches an internal temperature of 155°. Halfway through the process of smoking, the ham is typically basted with a glaze to help caramelize the outside pork to form a bark as well as help flavor it up. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/cured-and-smoked-ham/ Ingredients for this recipe: • 1 gallon water • ½ gallon apple cider • 1/4 cup molasses • 2 tablespoons pickling spice • 2 1/2 tbsp #1 curing salt • 2 cups packed light brown sugar • 1 ½ cups sea salt • 1 tablespoon whole cloves • 1 gallon ice • 12-15 pound fresh ham • 2 cups glaze 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/

Learn the absolute best most flavorful way to prepare a turkey by making this delicious Brined Smoked Turkey Recipe. I'll also show you how to properly truss it to help seal in juices as well as carve it up like a pro once it's finished cooking. The main reason to brine is for flavor and juiciness. The acid in the brine will tenderize the meat while the salt, sugar, and herbs will flavor it up to perfection. If you’re asking me, this is the only way it. Ingredients for this recipe: 1 gallon apple cider 1 gallon water 1 ¼ cups salt 1 cup sugar 2 peeled and roughly chopped medium size onions 12-14 garlic cloves 4 bay leaves 1 bunch fresh thyme sprigs 1 14-16 pound trussed turkey, giblets and neck removed 1. Add 4 cups of the cider with all the salt and sugar to a medium-size pot and bring to a boil and cook until the salt and sugar are completely dissolved. Whisk occasionally. 2. Transfer the mixture to a large 5-gallon container along with the remaining amount of cider, water, onions, garlic, bay leaves, and thyme, and whisk to combine. 3. Add in the turkey and ensure it is completely submerged. 4. Place in the refrigerator for 24 hours or up to 48 hours. 5. Remove the turkey and rinse very well with cold water on all sides. 6. Transfer the turkey to a roasting pan and pat it dries using paper towels. 7. Preheat the smoker to 250°. 8. Add the turkey to the smoker and cook for 4 hours to 4 ½ hours. The thigh meat should read 160° to 165° when it is finished, or the button in the breast should have popped out. 9. Wrap in foil and let it sit at room temperature for 20 to 30 minutes before slicing and serving Chef Notes: How to Reheat: to reheat it simply place it in a saucepan with a little bit of chicken or turkey stock, or gravy, cover it with foil, and heat it in the oven at 325° for 12-15 minutes or until warm. You can also simply heat it in the microwave until warm. How to Store: It will hold in the refrigerator covered in plastic for up to 5 days. In addition, you can freeze it covered for up to 3 months. Be sure to thaw it in the refrigerator for a full day before reheating it. How to Reheat: Add the desired amount of turkey to a saucepan along with ½ to 1 cup of chicken stock. Cover and cook in the oven at 350° for 15-20 minutes or until warm. You can also heat the turkey in the microwave on a plate until warm. You may need to add plates or bowls to the turkey in the brine to ensure it is completely submerged. Feel free to add in whole black peppercorns as well to the brine. If you do not have a smoker and can only cook it in the oven, you may do so at 350° for 10-13 minutes per pound. Other ingredients you can add to the brine include fresh rosemary, sage, orange peel, lemon peel, or brown sugar. After the brine is in the 5-gallon container and is whisked together and you find it still is not very cold, feel free to add in 2 cups of ice. If the bones on the ends of the legs or the tips of the wings begin to turn dark brown to quickly, wrap them in a small amount of foil.

LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? -SUBSCRIBE NOW AT: http://bit.ly/2zql9ha -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 SHOW NOTES: My Favorite Restaurant of the Past Month Snix Snacks – It is a husband-wife duo who own a Puerto Rican food truck and oh my gosh is it amazing. They make jibaritos which are… The arroz con pollo, Puerto Rican rice, Maduros, everything is amazing! But only around from Memorial Day until October 31 right in Independence park off of Irving Park in Chicago. FB page at https://bit.ly/37TtXML Food Trends: • BREAD – I mean if sourdough wasn’t popular enough, all I have seen through these times is an uptick in desiring how to make sourdough bread, sourdough starter, all of the techniques on how to do it. I had a video that got 250k views in 1 week and it was for how to make sourdough bread. • I even got interviewed by the Washington Times because they were seeing all of my bread recipes show up on youtube and google when searching. • I would just add cooking, in general, is a trend. People learned to cook during covid, and it’s been kind of neat to see. Food News Now with that being said, restaurants have been absolutely pounded through all of this and there are so many that didn’t make it or don’t know what the future holds. I’m trying to do my part and order out when I can to try and help them out. I know it may seem small to you, but for these chefs and restaurateurs, everything little bit helps. Remember most of these guys and girls are small business owners and they’re just trying to pay bills like the rest of us. 5 Books to Check Out (aff links below) • Dinner in French - by Melissa Clark. A really awesome cookbook by an Auther who has spent a lot of time in France and is bringing everything that she learned to the forefront, but don’t worry she isn’t doing anything too crazy, you can make everything in this book, which is what makes it so awesome! Link to the book - https://amzn.to/2TvcIZM • Everyone Can Bake – Pastry Chef Dominque Ansel – Teaches you how to master basic baking techniques and applies them to recipes, if you know me, you know I love that! Link to the book - https://amzn.to/3jzvOsh • La Brea – Nancy Silverton – an amazing woman, an amazing chef, and a bread sculptor with a few awesome spots out in California. This is a baker must have! Link to the book - https://amzn.to/3kDVtBB • Mosquito Supper Club – Chef Melissa Martin – Chef in Lousiana trying to restore those cajun and creole classics so they don’t get lost. I love Bayou country food and if you don’t have a ton of experience with it then for sure check it out! Link to the book - https://amzn.to/35MapYd • Well Plated – Erin Clarke. A good friend and a great cook who offers healthy easy to make recipes and on a budget! This one is a winner my friends. Link to the book - https://amzn.to/2TwsN1c 1 Show to Watch • Salt Fat Acid Heat – Author Samin Nosra does a 4 part series on each of these important cooking techniques and how they transform food. The book is a must get and the series is just awesome. She starred in the show cooked and while in that series you could definitely predict she would get her own series. Incredibly knowledgeable and really understands the science behind cooking. Link to show - https://www.netflix.com/title/80198288 1 New Blogger to Follow: • https://www.chefspencil.com/ • Chef’s Pencil– Chef's Pencil is a valuable resource for professional and home cooks featuring recipes, professional cooking advice, and news from the culinary industry. Just a really cool site showcasing really talented chefs you may not have heard of. 1 Youtube Channel to Follow • Entertaining with Beth – One of my all-time favorite YouTubers, Beth and LA-based YouTuber, teaches you how to cook classic French food. She is so personable, so friendly, and just makes absolutely delicious French food. She’s a must-watch! Link to channel - https://www.youtube.com/user/EntertainingWithBeth 1 Instagram to Follow • The edge wood baker – I mean I just want to lick the screen of my phone every time I go to her Instagram page I mean my goodness. A ridiculously talented photographer that makes seriously the most delicious looking baked goods of all time. If you love to bake then she’s a must follow, if you’re hungry or have a sweet tooth, hold on until after you’ve eaten or it’ll be torture! Link to page - https://www.instagram.com/theedgewoodbaker/ Well my friends that’s all I’ve got. For now, be sure to subscribe to my channel and check out this next video because it’s beyond delicious and I’ll see you in there.

You won’t be able to resist this absolutely delicious and easy to make ham and bean soup recipe that is jam-packed with flavor. Ham and Bean is such a hearty tasty soup that is simple to make and uses mostly household ingredients that are easily accessible. My absolute favorite time to make this is immediately following a holiday where I have quite a bit of leftover ham. Ingredients for this recipe: • 1 ½ pounds navy beans • 3 tablespoons unsalted butter • 1 large peeled and small diced yellow onion • 2 peeled medium diced carrots • 3 medium diced celery stalks • 3 finely minced cloves of garlic • ½ cup chardonnay white wine • 2 pounds of medium diced ham • 1 ham bone • 64 ounces chicken stock • 1 parmesan rind • 8-10 sprigs fresh thyme • 1 ½ tablespoons white wine vinegar • sea salt and pepper to taste Serve 10 Prep Time: 10 minutes Cook Time: 2 hours Procedures: 1. Add the beans to a large container and fill it with water until it is covering the beans by about 4 inches. Cover and set aside at room temperature overnight or for up to 24 hours. Drain, and set aside. 2. Place the butter in a large pot over low heat and cook the onions for 30-40 minutes or until well caramelized. Stir often. 3. Next, add in the carrots, celery, and garlic and cook over low-medium heat for 4 to 5 minutes. Deglaze with wine and cook it until there are only about 2 to 3 tablespoons of liquid left in the pot. 4. Add in the ham, ham bone, chicken stock, parmesan rind, and thyme, cover with a lid and cook over low heat for 90-120 minutes stirring occasionally until beans are cooked and the soup is thickened naturally. 5. Finish by stirring in the vinegar, salt, and pepper, and serve. Chef Notes: Make-Ahead: While excellent to serve and eat as soon as it’s finished, you can make this recipe up to 2 to 3 days ahead of time, just reheat when ready to serve. How to Reheat: Place your desired amount of soup into a small size pot and cook over low heat until hot. You can also place your desired amount of soup int a microwave-safe bowl and heat in a microwave until hot. How to Store: Cover and keep in the refrigerator for up to 6 days. It will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You do not only have to use a leftover ham bone in this recipe. You can just use cut up ham or cut up ham with a ham hock for extra flavor. The bone will help add in quite a bit of flavor. Substitute with canned beans if you do not have dried beans. To accelerate the bean soaking process, cover the beans in boiling water, and let it sit for 1 hour before using.

I know this Boiled Green Beans Recipe with Butter Glaze is beyond simple, but sometimes it’s the easiest dishes that can bring out the most joy. For me this recipe reminds me of my childhood a bit, because I always remember my mom outside watching us runaround while she picked fresh green beans and threw them into a pot. We cook them different nowadays as I like a much firmer greener green bean, but the taste is still there. SUBSCRIBE for more great recipes: http://bit.ly/2zql9ha GET THE RECIPE at BillyParisi.com: https://bit.ly/2OTM7Ry MORE GREAT SHORT VIDEO RECIPES: VINEGAR BASED COLESLAW: https://bit.ly/2QYSOUf Boiled Green Beans Recipe with Butter Glaze Course Side Dish Cuisine French Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes Servings 4 Author Chef Billy Parisi Ingredients: 1 pound of trimmed green beans 3 tablespoons of unsalted butter Kosher salt and fresh cracked pepper to taste Instructions Bring a large pot of water to a boil and season heavy with salt. Note, it should taste like the ocean. Next, add in the trimmed green beans and boil for 4 to 6 minutes or until al dente or slightly crunchy. Immediately remove them form the pot and strain them. Set aside. In a large saute pan over low heat add in the butter and coat the bottom of the pan. Be sure the pan is not too hot, you simply want to melt the butter not cook it. Add the green beans to the butter, season with salt and pepper and fold the green beans into the butter until coated on all sides. Serve hot!

If you’re a meat lover, this braised beef short ribs recipe served over creamy polenta is the perfect fall-off-the-bone recipe. You will love the flavor in this easy-to-prepare recipe. Short Ribs are rectangle cuts of beef that are about 2” by 4” in size and come from the chuck area of the cow. They consist of layers of meat and fat and contain the rib bone. They are different from Kalbi Short ribs, as those are crosscut and formally known as flanken cut. Because they are from a section of beef that traditionally renders tougher cuts of meat, it requires long, slow, moist-heat cooking. Short ribs range in price from $8 - $10 per pound and occasionally can go on sale for $6 - $7 per pound, making it an inexpensive beef recipe. This is one of my all-time favorite dishes and is the perfect meal to serve to guests or for Sunday dinner with the family. In addition, PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/braised-beef-short-ribs-recipe/ Ingredients for this recipe: • 4 fresh flat-leaf parsley sprigs • 8 fresh thyme sprigs • 1 fresh rosemary sprig • 1 bay leaf • 2 pounds beef short ribs, about 6 each • 2 tablespoons lard • 2 peeled and large diced yellow onion • 2 peeled and large diced carrots • 2 ribs large diced celery • 4 whole garlic cloves • 2 tablespoons tomato paste • 2 cups red wine • 8 cups beef stock • sea salt and pepper to taste

If you love apple pie, then you will absolutely love this easy to make apple galette recipe with an almond crust and homemade caramel. A galette, also known as a crostata, is an oversized pie crust that is stuffed with fruit, or savory vegetables, and then the edges are folded up to resemble a flat pie. It is very easy to make and ask yourself, what’s the best part of any pie? The crust, right? I mean the filling is definitely good, but the crust is what compliments it and brings so much to any pie recipe. Ingredients for this recipe: For the Pie Crust: ½ cup of Bob’s Red Almond Flour 1 cup of Bob’s Red Mill All-Purpose Flour 1 ¼ sticks of ice-cold unsalted butter 1 tablespoon of sugar 1 pinch of sea salt 3 ounces of ice-cold water For the Apples: 1 each cored and sliced macintosh, granny smith and gala apples juice of 1 lemon ¼ cup of sugar 1 teaspoon of cinnamon ½ stick of melted unsalted butter 3 tablespoons of sugar for garnish Served 6 Prep Time: 30 minutes Cook Time: 45 minutes Procedures: Preheat the oven to 375°. Add the almond flour, flour, butter, sugar, and salt to a food processor and pulse until the butter is the size of rice. Slowly drizzle in the water while pulsing until it becomes like a meal. Transfer the dough to a clean surface with flour and roll it out until it is about 18” in diameter. Next place the rolled-out dough onto a sheet tray lined with parchment paper and chill in the refrigerator. In a large bowl gently mix together the sliced apples, lemon juice, sugar, and cinnamon until combined. Transfer the apple mixture and fan it out and add them to the center of the rolled out dough chilled dough. Drizzle on melted butter Fold up all the sides to the center until it is tightly sealed and sprinkle on the sugar everywhere. Bake at 375° for 30-40 minutes or until browned and cooked. Cool to room temperature and serve with optional ice cream, whipped cream, and caramel! Chef Notes:

You will absolutely love this tender delicious breaded chicken fried steak recipe with homemade gravy that comes together in 30 minutes. Chicken fried steak is thinly sliced cubed steak that is battered and fried in oil and is then served with a simple milk-based gravy. The history of this recipe is a little bit murky, but to tie things together you are essentially taking a fried chicken batter and applying it to steak. Ingredients for this recipe: For the Steak: • 2 eggs • ½ cup whole milk • 2 dashes hot sauce • 1 cup all-purpose flour • ½ cup corn starch • 1 teaspoon paprika • 1 ½ teaspoons onion granules • 1 ½ teaspoons garlic granules • ½ teaspoon pepper • 1 ½ teaspoons sea salt • 8 cube steaks • sea salt and pepper to taste • 1 cup cooking oil For the Gravy: • 4 tablespoons unsalted butter • 6 tablespoons all-purpose flour • 4 cups whole milk • sea salt and pepper to taste Serves 8 Prep Time: 10 minutes Cook Time: 20 minutes Procedures: 1. Steak: In a bowl whisk together the eggs, milk, hot sauce, salt, and pepper until combined. 2. In a separate bowl whisk together the flour, corn starch, paprika, onion granules, garlic granules, pepper, and 1 ½ teaspoons of sea salt until combined. 3. Next, add 1 cube steak to the bowl with the whisked eggs and milk and completely coat. 4. Transfer the egg-washed steak to the bowl with seasoned flour and dredge to completely coat on each side. Place on a cookie sheet tray lined with parchment paper and repeat until all of the steaks have been breaded. 5. Add the breaded steak 2 or 3 at a time to a large frying pan over medium to medium-high heat, or at 350°, and cook for 1 ½ to 2 ½ minutes per side or until browned and cooked through. 6. Drain on paper towels or a cookie sheet tray with a rack. Repeat the process until all of the steaks have been cooked. 7. Gravy: In a medium-size saucepot over low heat add in the butter until melted and then whisk in the flour until completely combined. 8. Pour in the milk while constantly whisking and turn the heat to medium-high until nappe, or very thick. 9. Finish the gravy with salt and pepper and serve with the chicken fried steak. 10. Serve with optional garnishes of chopped green onions and parsley. Chef Notes: Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. How to Reheat: To reheat the steak, place it on a rack on a cookie sheet tray and bake at 350° for 4-5 minutes or until crisp and warm. If reheating the steak from the freeze, bake on a cookie sheet tray lined with parchment paper at 350° for 12-15 minutes. Heat the gravy in a small saucepot over low heat until warmed. You can also heat both of these in a microwave until warm. How to Store: Cover and keep in the refrigerator for 3 days. This will freeze covered for up to 2 months. Go straight from the freezer to the oven when reheating. Watch the video if you want to make cube steak at home. There will be plenty of gravy leftover.