Posts Tagged ‘Chef Partner’

Sausage and Mushroom Stuffed Acorn Squash with Brown Sage Butter Recipe

If you’re looking for a festive and seasonal appetizer for your holiday feasts, try this Sausage and Mushroom Stuffed Acorn Squash – simple and loaded with flavor.

Serves 6


1 pint of domestic mushrooms, brushed free of any dirt
1 pound of loose Italian sausage
2 cups of cooked brown rice
1 peeled and small diced granny smith apple
1 peeled and small diced fuji apple
¾ cup panko bread crumbs + more to top off with
3 teaspoons of chopped fresh sage
1 teaspoon of chopped fresh thyme
4 acorn squash cut in half, seeds removed and seasoned
1 stick of unsalted butter
Kosher salt and fresh cracked pepper to taste


1. Preheat the oven to 375°.

2. Finely minced the mushrooms using a knife or in a food processor.

3. Add the mushrooms to a bowl and mix with the sausage, rice, apples, ¾ cup of panko bread crumbs, 1 teaspoon of sage, 1 teaspoon of thyme, and salt and pepper until combined.

4. Next, place the squash skin side down on a sheet tray lined with parchment paper and season the inside with salt and pepper.

5. Evenly divide the sausage mushroom mixture and stuff it into the center of the acorn squash. Sprinkle on remaining bread crumbs and bake in the oven at 375° for 30 to 35 minutes or until the tops are lightly browned and the sausage is cooked through out.

6. In a small pot add in the butter and cook over low heat until the milk fat solids are cooked and the butte begins to turn light brown. Remove from the heat, season with salt and pepper, and remaining sage and drizzle it over the cooked stuffed squash.


Bacon Wrapped BBQ Meatloaf

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

Serves: 6 to 8


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

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


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.