Posts Tagged ‘Chef Billy Parisi’

Italian Sausage Stuffed Bacon Wrapped Mushrooms

Get your friends excited about tailgating season and serve up these crowd-pleasing Italian Sausage Stuffed Bacon Wrapped Mushrooms from Billy Parisi.

Makes 22 stuffed mushrooms

Ingredients

22 white or crimini mushrooms
4 tablespoons of extra virgin olive oil
½ pound of loose Italian sausage
½ cup of boursin cream cheese
1 cup of bread crumbs
11 strips of bacon, cut in half
Kosher salt and fresh cracked pepper to taste

Directions

1. Preheat the oven to 400°.
2. Remove the stems from the mushrooms and place them in a food processor and process on high speed until they are finely chopped.
3. Fold the chopped steams in with the Italian sausage until combined.
4. Next, place the mushrooms gill side up on a sheet tray lined with parchment paper and drizzle on olive oil and season with salt and pepper.
5. Stuff the mushrooms with a small amount of the Italian Sausage-Mushroom blend until it’s all gone.
6. Layer on a small amount of the boursin cheese and then sprinkle on the bread crumbs.
7. Finish by completely wrapping the mushroom in bacon and baking it at 400° for 30 to 35 minutes or until the bacon is crispy.
8. Serve hot!

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun

Infuse umami in your grill game and make Billy Parisi’s Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.

Yield: 6 burgers

Ingredients

For the Glaze:
1 cup of balsamic vinegar
2/3 cup of soy sauce
1 tablespoon of sugar

For the Coleslaw:
2 cups of shredded green cabbage
1 cup of shredded red cabbage
1 cup of matchstick carrots
½ sliced red bell pepper
½ sliced cucumber
1 sliced jalapeño, seeds removed
2 to 3 sliced radishes
1 cup of fresh cilantro leaves
2 tablespoons of sesame seeds
¼ cup of rice wine vinegar
1 tablespoon of honey
¼ cup of sesame oil
Kosher salt and fresh cracked pepper to taste

For the Burger:
2 cups of packed shiitake mushrooms
2 pounds of ground pork
½ small diced sweet onion
1 teaspoon of finely grated ginger
3 cloves of finely grated garlic
Kosher salt and fresh cracked pepper to taste
6 toasted brioche buns

Directions

1. Preheat the grill to high heat.
2. Glaze: Add the ingredients into a medium size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand.
3. Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
4. Burgers: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped. 5.Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
6. Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout.
7. To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top.

Coq Au Blanc

Nothing is more comforting during the winter months than gathering around and indulging in a hearty and delicious 1 pot meal. Coq Au Vin is a classic option, but if you’re looking for something with a twist Chef Billy Parisi has you covered with this Coq Au Blanc.

Ingredients:
8 chopped up strips of bacon
2 each bone-in split chicken breasts, drumsticks and wings
20 peeled cippolini onions 5 carrots cut into 1” chunks
5 stalks of celery cut into 1” chunks
1 pint of baby bellas
1 pint of button mushrooms
25 sprigs of fresh thyme
1 small bunch of fresh parsley
2 bay leaves
5 heaping tablespoons of all-purpose flour
1 bottle of pinot grigio
4 cups of chicken stock
Kosher salt and fresh cracked pepper to taste

Directions:
1. Preheat the oven to 375°.
2. In a large dutch oven pot on high heat add in the bacon and cook until crispy and the fat is rendered.
3. Once the bacon is brown and crisp remove it form the pan and set aside.
4. Next, season the chicken on all side with salt and pepper and cook them on high in the dutch oven pot with the rendered bacon fat on all sides until they are golden brown. Remove the chicken and set aside.
5. Add in the onions, celery, carrots and mushrooms and roast on high heat for 6 to 8 minutes or until lightly browned.
6. Season the vegetables with salt and pepper and add in the herbs and flour and mix until combined.
7. Next, pour in the wine and chicken stock and bring it the mixture to a boil and season with salt and pepper.
8. Add the chicken and crispy bacon back into the pot, place a lid on it and cook it in the oven for 90 minutes at 375*. 9. Serve hot!

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Yield: Makes 1 gallon

Ingredients:
8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish shredded
Parmesan for garnish

Procedures:
1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Curry Tomato and Cremini Mushroom Shakshuka

Shakshuka is a traditional dish from Israel that incorporates a spicy tomato stew and poached eggs.This version is  taken it to the next level by adding finely chopped crimini mushrooms, ground sirloin, and curry.

Serves 4

Ingredients

1 tablespoon of olive oil
½ small diced sweet onion
3 finely minced cloves of garlic
1 cup of finely chopped crimini mushrooms
½ pound of 90/10 ground sirloin
1 tablespoons of red curry paste
1 teaspoon of garam masala
1 tablespoon of soy sauce
28 ounce can of whole plum tomatoes in juice
1 tablespoon of tomato paste
4 eggs
toasted baguette slices
Kosher salt and fresh cracked pepper to taste

Directions

Preheat the broiler to low heat.

In a large cast iron skillet on high heat with olive oil, add in the onions and garlic and sauté until lightly brown, about 6 to 8 minutes.

Next, add in the ground sirloin and mushrooms and cook until the meat is browned and cooked through out.

Stir in the curry paste, garam masala and soy sauce until combined. Pour in the tomatoes, stir and bring to a boil. Whisk in tomato paste to thicken and season with salt and pepper.

Crack 4 eggs right on top of the shakshuka and cook the pan under the broiler on low heat for 4 to 6 minutes or until the eggs are cooked. Season the eggs with salt and pepper and serve alongside some toasted baguette slices.

Serve up this, or any shakshuka for that matter, with some sliced toasty baguette bread so you can dip and scoop out all that deliciousness!

Bacon Wrapped BBQ Meatloaf

Billy Parisi shares his blend meatloaf recipe with a surprise appearance from bacon!

Serves: 6 to 8

Ingredients

For the Meatloaf:
3 pounds of ground sirloin
1 ½ pounds of ground chuck
8 ounces of domestic mushrooms processed until smooth
1 seeded and small diced red bell pepper
1 seeded and small diced green bell pepper
1 small diced sweet onion
4 finely minced cloves of garlic
4 eggs
15 strips of bacon
Tabasco to taste
Worcestershire to taste
Kosher salt and fresh cracked pepper to taste

For the Potatoes:
2 pounds of peeled and quartered russet potatoes
½ cup of buttermilk
2 ounces of unsalted butter
2 ounces of extra virgin olive oil
2 ounces of sour cream
Kosher salt and ground white pepper to taste

Miscellaneous:
2 large sweet onions cut into thick rings
1 ounce of unsalted butter
1 tablespoons of sugar
your favorite bbq sauce

Directions

Potatoes: Boil the potatoes in a large pot of boiling salted water until the potatoes freely fall off a for once pierced.

Drain the potatoes and mash them along with the buttermilk, butter, olive oil, sour cream, salt and white pepper until combined and keep warm and set aside.
Onions: In a large saute pan on low heat with butter add in the thick cut sweet onions and caramelize. This may take up to 45 minutes. After 20 minutes add in the sugar to help brown. Keep warm and set aside.

Meatloaf: Preheat the grill to high (500°).
Mix together all of the ingredients except for the bacon in a large bowl until thoroughly combined.

Next, form some Reynolds heavy duty foil to a loaf pan and remove. Spray the foil with Pam and evenly place on each bacon strip next to one another in the bottom of the pan.

Add the ground meat mixture to the top of the bacon strips and wrap the bacon around so that it is completely surrounding all sides of the meatloaf.

Place the meatloaf in the foil pan and place on a hot grill for 50 to 60 minutes or until there is no pink in the center, 160° internal temperature.

Remove the meatloaf from the grill once it is cooked and discard the foil. Add on to the top of the meatloaf the mashed potatoes, then the caramelized onions, then drizzle on some bbq sauce over the top.

Mushroom, Blue Cheese, and Caramelized Onion Burger

A combination of mushrooms finely chopped and simply folded into some ground sirloin add a few seasonings, grill, and top with caramelized onions, bacon, blue cheese and crispy onion rings.

Yield: Makes 4 burgers

Ingredients

For the Burger:
2 pounds of 85/15 ground sirloin
1 cup of cremini mushrooms
1 cup of domestic mushrooms
soy sauce to taste
Worcestershire to taste
Tabasco to taste
2 tablespoons of olive oil, or bacon fat drippings from the cooked bacon
Kosher salt and cracked black pepper to taste

For the Toppings:
2 thickly sliced sweet onions
1 teaspoon of unsalted butter
1 teaspoon of sugar
blue cheese crumbles
8 crispy cooked bacon strips
cooked onion rings
8 slices of mozzarella cheese
4 toasted brioche buns

Directions

1. Caramelized onions: In a large sauté pan on medium high heat add in the butter and caramelize the onions until golden brown. Add in the sugar to help brown. Note: May take up to 30 to 40 minutes to caramelize.
2. Preheat the grill to high (450° to 550°).
3. Burger: Add the mushrooms to a food processor and blend until smooth. Add the pureed mushrooms to a large bowl and thoroughly mix together with the ground sirloin, soy sauce, Worcestershire, Tabasco, salt and pepper. Form 8 patties with your hands and set on a sheet pan lined with parchment paper.
4. Brush the burgers with the olive oil, season them lightly with salt and pepper, and add them to the grill oiled side down. Once they are on the grill brush the other side with olive oil and season with salt and pepper. Cook for 3 to 4 minutes on each side or until golden brown grill marks have been formed or to your desired internal temperature have been achieved.
5. To keep the flames down use ice cubes were fire is consuming the burger to help tone down the flames and smoke.
6. Toast the brioche buns on the grill for 2 minutes until crispy.
7. To serve: place 1 cooked burger patty down on the brioche bun followed up with a slice of mozzarella cheese and then repeat the process again. Add on 2 tablespoons of the caramelized onions, 2 strips of bacon, and then 1 tablespoon of the blue cheese crumbles. Top it off with a few cooked onions rings, and then of course the top of the bun. Enjoy!