ChefBillyParisi

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/

You will love this simple Italian pasta e ceci recipe with sauteed vegetables in a delicious chickpea sauce with ditalini pasta. Print off the recipe at: https://www.billyparisi.com/pasta-e-ceci/ #chefbillyparisi #pasta #ceci #chickpeas #simple #italian

This video was created in partnership with the American Lamb Board. This amazing Greek-Style Lamb shank is seared and braised in a delicious Greek tomato sauce with spice and herbs and served over orzo pasta. Once you try this recipe, it will quickly become one of your favorites. Greek-style lamb is lamb shanks that are seared and slow braised in a Greek tomato sauce until tender and fall off the bone. The sauce is the most essential part of the dish as it is used to infuse its flavor into the lamb while cooking it. While this isn’t an incredibly well-known dish, it is commonly served at Greek restaurants. This is a dish that my dad and I love and always order when we visit Pegasus in Greek Town, Detroit. The flavors in the light tomato sauce are delicious and do a fantastic job of flavoring the entire dish. While I served the lamb shank over orzo, it can also be served with Greek-Style rice. PRINT OF THIS RECIPE AT: https://www.billyparisi.com/greek-lamb/ Ingredients for this recipe: • 4 lamb shanks • ½ cup olive oil • 1 peeled and finely grated yellow onion • 1 rib of finely grated celery • 1 peeled and finely grated carrot • 4 finely grated garlic cloves • 1 cup red wine • 2 28-ounce cans whole peeled tomatoes crushed by hand • 2 teaspoons dry oregano • 1 teaspoon dry thyme • 1 cinnamon stick • 8 all-spice berries • 1 pound orzo • sea salt and pepper to taste • optional chopped fresh oregano, thyme, and parsley for garnish

This is the recipe for my Delicious Fudgy Chocolate Brownies. Print off the recipe at: https://www.billyparisi.com/brownies/ #chefbillyparisi #brownies #dessert #chocolate

The flavors in this delicious cottage pie recipe from the slow-cooked onions, beef, and root vegetables with cheesy mashed potato topping are unique. Once you try this, it will quickly become a new family favorite. Cottage pie is a traditional Irish dish consisting of a beef filling with root vegetables and gravy baked in a dish with a topping of mashed potatoes. It is the same as a shepherd's pie, but it uses beef instead of lamb. There can be some customization with the filling by adding or swapping out some of the vegetables, like corn or peas. The potato topping can also have some variations using different fats such as sour cream or olive oil. This is a highly hearty dish with rich flavors and is something everyone in my family loves and regularly asks for. My recipe does feed quite a bit, but this does make for excellent leftovers, and it does store well in the freezer. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/cottage-pie-recipe/ Ingredients for this recipe: For the Filling: • 3 tablespoons olive oil • 2 pounds ground beef • 1 peeled and small diced yellow onion • 2 rinsed, quartered, and thinly sliced leeks • 1 cup peeled and small-diced celeriac root • 1 cup peeled and small-diced turnip • 4 finely minced cloves of garlic • 1 cup red wine • ¼ cup tomato paste • ¼ cup all-purpose flour • 2 ½ cups beef stock • 1 tablespoon Worcestershire sauce • 1 to 2 tablespoons Dijon mustard • 2 teaspoons chopped fresh thyme • Coarse sea salt and fresh cracked pepper to taste For the Topping: • 5 pounds peeled quartered russet potatoes • ½ to ¾ cup buttermilk • 1 stick + ¼ cup melted unsalted butter • 1 ½ cups shredded Dubliner cheese • 2 egg yolks • coarse sea salt and ground white 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/

These Boxty are perfectly crispy and make the perfect potato side dish or appetizer. Print off the recipe at: https://www.billyparisi.com/boxty-recipe/ #chefbillyparisi #boxty #potato #potatopancake

This incredibly easy-to-make roasted branzino recipe comes together in minutes and is the perfect seafood dish for any meal. You will love how tasty this simple-to-prepare recipe is. Branzino is from the sea bass family and is often referred to as Mediterranean or European sea bass. It is mild, slightly sweet white fish that is commonly cooked and served whole. However, it can also be purchased in fillets. It currently sells for $12 to $15 a pound and is considered a sustainable fish. This fish is so mild in flavor that it will go with any cuisine, from Thai to American, and will also handle just about any sauce, compote, or relish you want to serve with it. I decided to serve it with a family favorite, Caponata. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/branzino-recipe/ Ingredients for this recipe: • 2 whole branzino • 4 tablespoons olive oil • 1 thinly sliced lemon • 6 sprigs fresh thyme • sea salt and pepper to taste • sauce or relish 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/

A Salmon recipe fancy enough to serve in a restaurant Print off the recipe at: https://www.billyparisi.com/pan-seared-salmon-recipe-with-lemon-butter-sauce/ #chefbillyparisi #salmon #butter

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/

This sweet, creamy Cuban cortadito coffee recipe is the perfect blend of pre-sweetened espresso and hot milk for the ultimate morning pick-me-up drink. Print off this recipe at: https://www.billyparisi.com/cortadito-coffee-recipe/ #drinks #coffee #cortadito #espresso

This delicious classic Shrimp Po Boy Sandwich Recipe is loaded with zesty golden-brown shrimp on French bread with Cajun Remoulade. You will be blown away by the fantastic flavors of this classic sandwich. The po'boy sandwich originated in 1929 in the Martin brother's French market restaurant. The term po'boy was used to displace an older name for large sandwiches known as loaf and loaves during the 1929 streetcar strike. It is essentially a long hero-style sandwich loaded up with lettuce, tomato, pickles, protein, and sauce, which is usually mayonnaise. Traditionally a po' boy can have shrimp, oysters, clams, or roast beef. I prefer the shrimp Po' Boy to all of them because I feel it's the most flavorful. The marinade and batter I used in this recipe can also be applied to oysters or clams. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/shrimp-po-boy-recipe/ Ingredients for this recipe: • 2 pounds peeled and deveined 16/20 or 26/30 shrimp • 4 tablespoons Cajun seasoning • 1 cup buttermilk • 2 tablespoons stound ground or creole mustard • 2 large eggs • 1 ½ cups all-purpose flour • 1 ½ cups cornmeal • ½ cup softened unsalted butter • 4 6-8 inch loaves of French bread • shredded iceberg lettuce • sliced tomatoes • sliced dill pickles • ½ recipe for Cajun remoulade • hot sauce to taste • sea salt 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/

The kind of French bread you get in front of the deli at the grocery store. Print off this recipe at: https://www.billyparisi.com/simple-french-bread-recipe/ #bread #frenchbread #chefbillyparisi

You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible. Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken. This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo. I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/gumbo-recipe/ Ingredients for this recipe: • 4-pound Whole chicken • 1-gallon water • 2 large peeled, small diced yellow onions • 1 ½ pounds andouille sausage cut into ¼" thick slices • ¾ cup vegetable oil + 3 tablespoons • 4 ribs small diced celery • 1 seeded and small diced red bell pepper • 1 seeded and small diced green bell pepper • 5 finely minced cloves of garlic • 1 cup all-purpose flour • 2 tablespoons Cajun seasonings • 2 bay leaves • 1-pound thick-cut sliced fresh or frozen Okra • gumbo file for garnish • cooked long-grain rice for garnish • optional potato salad for garnish • sea salt and 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/

If you love sweets, you will be head over heels for this rich, luscious double chocolate cheesecake recipe. The flavors in this decadent dessert are mind-blowing. Chocolate cheesecake is a sweet dessert cake in a cookie crust that is baked until firm and then chilled. The texture of the cheesecake is rich, creamy, dense, and filling. To make this a double chocolate cheesecake, I used cocoa powder and chocolate chips in the batter and then covered them with chocolate ganache. While this cake can be eaten by itself, I’ve taken the liberty to enhance it by topping it off with chocolate whipped cream and serving it with raspberry coulis. There are several ways to make this recipe, which will differ depending on who is making it. In no way is this a healthy dessert. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/Chocolate-Cheesecake-Recipe/ Ingredients for this recipe: For the Filling: • 24 ounces softened full-fat cream cheese • 1 ¼ cups granulated sugar • ½ cup full-fat sour cream • 1 teaspoon vanilla extract • 4 eggs + 1 egg yolk room temperature large eggs • 1 teaspoon sea salt • 3 tablespoons cornstarch • 1 teaspoon espresso powder • ¼ cup cocoa powder • 2 cups semi-sweet chocolate chips • 3 tablespoons whole milk For the Topping: • 4 ounces semi-sweet chocolate chips • ½ cup heavy whipping cream • chocolate whipped cream • raspberry coulis 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/

Use code BILLY15 for 15% off your order at https://www.cousinsmainelobster.com/ This incredible lobster bisque recipe made from live fresh lobsters is perfectly rich and creamy, making it a fantastic soup to showcase for friends and family. You will love the amazing flavor of this homemade classic. Lobster bisque, like any bisque, is a thick, rich, creamy soup consisting of pureed vegetables and seafood or a thickened seafood stock that is then finished with cream. You may also see a garnish of cooked seafood, chives, and crème fraiche. The consistency should be nappe, which can easily coat the back side of the spoon and be completely smooth. Since lobster bisque is considered an elegant soup, you will commonly see it featured on menus in higher-end restaurants worldwide. Sometimes the bisque may use additional shellfish like shrimp or crab. Lobster bisque is not a cheap soup, so if it’s not in the budget, I recommend making my shrimp bisque recipe. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/lobster-bisque-recipe/ Ingredients for this recipe: • 3 tablespoons olive oil • 6 garlic cloves • 2 2 pound lobsters • 1 large peeled and medium-diced onion • 1 large peeled and medium-diced carrot • 1 medium-diced celery • 1/4 fennel, core removed • 1 Roma tomato cut into quarters • 2 large fresh basil leaves • 1 1/4 cups Brandy • 1 cup dry Vermouth • 1 cup port wine • 12 cups chicken stock or water • 2 cups heavy whipping cream • 1 recipe for slurry • sea salt and ground white pepper for garnish • crème fraiche for garnish • optional cooked lobster meat for garnish • thinly sliced fresh chives 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/

Follow these easy procedures for the perfect crispy smoked chicken wings recipe that will quickly become a party favorite. You are going to be blown away by the flavors in these wings. Smoked chicken wings are smoked until cooked throughout while incorporating smoky flavors into the meat. There are many ways to smoke chicken wings, including over an open pit, in a pellet smoker, while using different woods, rubs, and sauces to enhance the flavor. For this recipe, I focused on how to pull as much flavor from as many different procedures as possible while ensuring they’re incredibly crispy. The procedures for this are very easy and can easily be customized to your ability and flavor profiles. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/smoked-chicken-wings-recipe/ Ingredients for this recipe: • 6 pounds chicken wings, cut into parts • 1/3 BBQ rub recipe • 1 tablespoon baking powder 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 delicious old-fashioned apple crisp recipe is easy-to-make and topped off with vanilla ice cream and caramel sauce for the ultimate crowd-pleasing dessert. You will love the simplicity of this tasty treat. Apple crisp is a simple dessert of apples topped with a crumbly, sweet pastry mixture, like a streusel, baked until brown and crisp. Isabel Ely Lord created the earliest written record of this recipe in 1924 in the Everybody's Cookbook. However, it didn't become popularized until WWII when pastry products like sugar, butter, and flour were rationed. The more elaborate apple pie was out, and the apple crisp was in. This dessert is incredibly versatile and can be altered to your liking. For example, you can add different nuts to the crumble topping. You can also use an PRINT OFF THE RECIPE AT: https://www.billyparisi.com/old-fashioned-apple-crisp-recipe/ Ingredients for this recipe: For the Crisp Topping: • 1 cup flour 130 g • 1 cup brown sugar 216 g • 1 cup oats 100 g • ½ tsp sea salt • 1 ½ tsp cinnamon • 1 stick butter 113 g • ½ cup walnuts 50 g For the Filling: • 4 granny smith apples • 4 fuji apples 1000 grams total • 3 tablespoons ap flour • ½ cup brown sugar 100 grams • 1 ½ teaspoons cinnamon • ¼ teaspoon nutmeg • 3 tablespoons dark rum 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 incredibly easy-to-prepare Penne Alla Vodka is one of the most flavorful kinds of pasta with penne pasta tossed in a tomato-vodka cream sauce. You will be blown away at these delicious this dish is. Penne alla vodka is a pasta dish featuring penne pasta tossed in a tomato and cream-based sauce with vodka in it. This pasta is the dish that made me fall in love with pasta. Since I was a kid, I only had spaghetti and meatballs to this point. This recipe has a few variations depending on where you are eating it and who is making it. Classically there will be pancetta, onions, and chiles in the sauce. The origins of this pasta are contested by a couple of different sources who claim they created the dish. First, Orsini restaurant in New York City claims they invented the dish in the 1970s. Second, a Columbia University graduate also said he made it in the 1980s. Then, finally, in Italy, there are two cookbooks written by Italian authors who say they created the vodka sauce. Regardless of where it came from, I can assure you, that you are in for a treat. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/penne-alla-vodka-recipe/ Ingredients for this recipe: • 2 tablespoons olive oil • ¼ pound large diced pancetta • 1 peeled and small diced yellow onion • 1 seeded and small diced Fresno pepper • ¼ cup vodka • 28 ounces whole peeled tomatoes, crushed by hand • 1 cup heavy whipping cream • ½ cup shredded pecorino Romano cheese + more for garnish • 4 torn fresh basil leaves • 1 pound dry penne rigate • sea salt and 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/

Falafels are a Middle Eastern specialty consisting of small, fried croquettes or balls made from chickpeas. Spices, onions, and parsley. They are commonly served as an appetizer or inside pita bread with garlic or tahini sauce. The best part about falafel is that they are simple to make. Falafel ingredients and flavors will differ depending on what country you are in and who is making it. For example, in Egypt, fava beans are used instead of chickpeas. However, there are also Governorates in Lebanon that use a combination of both garbanzo beans and fava beans. I loved the flavors for this recipe using both beans, but you can use just 1 or the other if that is all you have access to. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/delicious-authentic-falafel-recipe/ Ingredients for this recipe: • 1 ½ dry garbanzo beans • 1 ½ dry shelled and split fava beans • 1 medium-sized peeled and roughly chopped yellow onion • 5 trimmed garlic cloves • ½ bunch roughly chopped green onions, root end trimmed • 1 medium-packed cup flat leaf Italian parsley leaves • ½ medium-packed cup cilantro leaves • 2 teaspoons ground cumin • 1 teaspoon ground coriander • 1 tablespoon sea salt • ½ teaspoon ground black pepper • neutral flavored oil for frying 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/

Delicious appetizers that you can make any time. 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/ PRINT THE ARTICHOKE AND SPINACH DIP RECIPE: https://www.billyparisi.com/spinach-and-artichoke-dip/ Ingredients for the artichoke and spinach dip: 3 tablespoons olive oil 2 finely minced cloves of garlic 5 ounces roughly chopped fresh baby spinach ½ cup sour cream 4 ounces of cream cheese 1 ½ cups mayonnaise 3 cups shredded mozzarella ½ cup parmesan cheese 2 14-ounce cans of drained, quartered artichoke hearts ½ cup panko breadcrumbs sea salt and pepper to taste PRINT THE BRIE EN CROUTE RECIPE: https://www.billyparisi.com/baked-brie-in-puff-pastry-brie-en-croute/ Ingredients for the brie en croute: 1/3 puff pastry recipe 1 6" brie cheese round ¼ cup cherry jam 1 large egg 1 tablespoon whole milk ¼ candied pecans recipe ½ caramel recipe 2 tablespoons bourbon PRINT THE HONEY-SOY SHRIMP RECIPE: https://www.billyparisi.com/amazing-bacon-wrapped-shrimp-recipe/ Ingredients for the honey soy shrimp: 12 strips smoked bacon, cut in half widthwise 2 pounds fresh peeled, deveined, and tail on 10/15 shrimp 1 cup soy sauce ¼ cup honey 2 tablespoons mirin 3 finely minced cloves of garlic ¼ cup sliced green onions + more for garnish 2 tablespoons neutral-flavored oil

There isn't a potato I don't like, and these three side dishes for Sweet Potatoes Au Gratin, Horseradish Mashed Red Potatoes, and Crispy Smashed Potatoes are perfect for any meal you may be serving PRINT OF THESE RECIPES AT: Here are links to my website, where you can adjust the serving sizes and see more recipes and videos Sweet Potato Au Gratin: https://www.billyparisi.com/sweet-potatoes-au-gratin-recipe/ Horseradish Mash: https://www.billyparisi.com/chive-horseradish-mashed-red-potatoes/ Smashed Yukons: https://www.billyparisi.com/crispy-smashed-potatoes-recipe/ LIKE MY CONTENT AND WANT TO SHOW SUPPORT? BUY SOME SWAG AT: https://www.billyparisi.com/shop/ CONNECT WITH ME ON MY OTHER CHANNELS https://www.facebook.com/chefbillyparisi https://www.instagram.com/chefbillyparisi https://www.pinterest.com/chefbillyparisi LINK TO THE EQUIPMENT I USE MOST OFTEN: https://www.billyparisi.com/cooking-equipment-i-use/ CHAPTERS 00:34 - Sweet potato au gratin prep 01:00 - Sweet potato au gratin cooking 05:03 - Sweet potato au gratin baking 12:28 - Sweet potato au gratin plating 06:12 - Smashed potatoes prep 07:12 - Smashed potatoes boiling 08:26 - Smashed potato searing 12:41- Sashed potato plating 09:30 - Horsie mashed potatoes prep 09:56 - Horsie mashed potatoes boiling 10:23 - Horsie mashed potatoes fat melting 11:20 - Horsie mashed potatoes mashing 12:56 - Horsie mashed potatoes plating ABOUT ME https://www.billyparisi.com/about/

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

This delicious homemade ravioli recipe is stuffed with cheeses, seasonings, and ground beef for an amazing Italian meal. You will be blown away by the flavor of these tasty ravioli. Ravioli is an Italian specialty consisting of little round or square pillows of pasta dough that are filled with a variety of mixtures, including cheese, meat, or vegetables. They are then boiled and served with cream, cheese, or tomato-based sauce. They are incredibly versatile and can be stuffed with whatever you desire and served with any sauce you may like. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/homemade-ravioli-recipe/ Ingredients for this recipe: For the Dough: • 4 cups fine ground durum semolina flour • 1 teaspoon sea salt • 4 large eggs • ¼ cup extra virgin olive oil • ½ cup cold water For the Filling: • 4 eggs • 1 pound ground beef • 2 1/3 cups whole milk ricotta cheese • ¾ cup grated pecorino Romano cheese • 2 teaspoons sea salt • ¼ teaspoon black pepper • 1 teaspoon dried oregano • 1 1/2 teaspoons garlic granules

Learn how to make this classic Italian Homemade Struffoli Recipe which are delicious fried dough balls coated in a sweet honey syrup. This is the perfect dessert to serve up for the holidays. Struffoli is a traditional Neopolitano dessert consisting of sweet fried dough balls that are crunchy on the outside but soft in the middle and are often tossed with honey and molded into a specific shape like a ring or a mound. They’re a smaller version of a classic zeppole recipe. While popularly Italian, the original root word struffolo is Greek, stróngylos, which means “round in shape.” Italy imported this recipe back in the Greek Magna Grecia era, so it’s been around for a long time. PRINT OFF THIS RECIPE AT: billyparisi.com/homemade-struffoli-recipe/ Ingredients for this recipe: For the Struffoli: • 3 ½ cups 00 flour • zest of 1 orange • zest of 1 lemon • ¼ cup sugar • ½ teaspoon sea salt • 6 tablespoons lard or unsalted butter • 4 large eggs • 2 tablespoons anise liqueur • 1 to 2 tablespoons cold water • sprinkles • candied fruit or citron For the Syrup • 1 cup honey • 1/3 cup sugar • 1 vanilla bean pod, seeds extracted

This delicious Turkey Pot Pie Recipe is loaded with vegetables and savory turkey in an amazing buttery shortcrust for the ultimate comfort food dish. You will be blown away at how hearty and filling this recipe is. Turkey pot pie is a simple dish consisting of cooked turkey with a creamy vegetable filling that is baked inside of a pie crust or short dough crust. There are different variations on the filling and vegetables used depending on who makes it. You may see beef pot pie, chicken pot pie, or even a seafood pot pie. Pot pie is traditionally a British recipe and has been adopted by many in the United States. In the recipe’s infancy, the pie crust would be beautifully decorated to showcase the chef’s talents, especially if served to royalty. This is a very hearty comfort-based dish and is great for feeding a large family with. PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/turkey-pot-pie-recipe/ Ingredients for this recipe: • 1 pie crust recipe x 4 • 1 stick unsalted butter • 2 peeled and medium diced yellow onions • 2 cups peeled and medium diced carrots, about 4 carrots • 1 cup medium diced celery, about 2 ribs • 3 finely minced garlic cloves • ¼ cup dry vermouth • 2/3 cup all-purpose flour • 4 cups chicken stock • 1 cup heavy cream or milk • 1 15 ounce can drained hominy • 2 cups peeled and medium diced russet potato, about 1 large potato • 2 cups peas • 6 cups pulled or small diced cooked turkey • ¼ cup finely minced fresh parsley. • 1 whisked large egg • sea salt and pepper to taste.