Posts Tagged ‘Chef Billy Parisi’

Hearty and Comforting 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.

Coq Au Blanc Chef Billy Parisi

I’ve learned to appreciate the winter months over the last few years, because it really paves way to hearty delicious comforting dishes. You can really put all of those root vegetables to work when it comes to making stews, and the same goes for this Coq Au Blanc. It’s a bit of a twist up from the traditional Coq Au Vin which uses red wine, but I decided it was a white kind of day :).

Coq Au Blanc Searing Chicken

This Coq Au Vin is really a 1 pot meal, and starts with rendering some bacon fat and then searing off the chicken. Doing this really helps the chicken to take on more flavor because the bacon fat is simply loaded with it.

Coq Au Blanc Vegetables

Once the chicken is seared to a delicious golden brown, set it aside and roast of your vegetables. I used onions (cippolinis actually), celery and carrots as the base along with some baby bellas and button mushrooms. While the traditional recipe calls for just buttons I wanted an earthier flavor to this recipe since we are using a lighter crisper white wine instead of red, hence I added the baby bellas. Now is also a great time to add in some fresh herbs, bay leaves, thyme and parsley!

Coq Au Blanc Roasting Vegetables

I like to roasted up the vegetables a bit so they can get a light brown on them before adding in the flour, and then the Pinot Grigio and chicken stock. Bring the liquid to a boil, season it very well with salt and pepper and then add back in the seared chicken and crispy bacon! From there it’s all oven for the next 90 minutes on 375°.

Coq Au Blanc White Wine

The thing I love about this dish is that is so ridiculously flavorful and everything is big. For instance, the mushrooms are whole, the carrots and celery are big cuts, it just makes for a hearty more delicious meal, in my opinion. The big cuts also help them stay intact while in the oven for that amount of time. If you go too small they will break down and be mushy…

Coq Au Blanc One Pot Meal

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!

Creamy Of Mushroom Soup By Chef Billy Parisi

As soon as the weather even hints that cold is on the way, I’m making soup especially a Cream of Mushroom Soup! This year in Chicago though we’ve been incredibly spoiled with this 60° weather we’ve been having. It’s crazy to think that Thanksgiving is just a few weeks away and it’s still nice out. Regardless, I’ll take it, but that still doesn’t mean I haven’t been whipping up some delicious soups!

Creamy Of Mushroom Soup By Chef Billy Parisi

I love to get it out of the norm when it comes to cooking traditions especially things like thanksgiving. I mean I have been eating turkey for 34 years of my life and I’m over it, no offense. I want prime rib, roasted potatoes, cheese cake, just something that is different. In fact I think planning a coursed meal should be in store for your Turkey Day! Start with a small appetizer, then a soup, salad, entrée, and finally dessert.

I’ll give you a quick lesson on soup. It’s the most important course in any meal because so often it is the first and heck if you can’t get soup right what makes anyone think you know how to cook an entrée? Soup requires time, love, and lots of browning in fat. Mushrooms for example make for the perfect hearty soup. Combine then with bacon, cream, garlic and parsley and you’ve got a simple delicious soup that will for sure be a favorite at your Turkey Day Table!

Creamy Of Mushroom Soup By Chef Billy Parisi

Since I know bacon and mushrooms go so well together I decided I would render some bacon fat and roast off some onions, celery, garlic and mushrooms in the fat so that it can infuse all that delicious pork flavor. From there I deglazed with white wine, see the gif below, and then added in some chicken stock and simmered on low for an hour.

To me soups are all about toppings so some garlic and Parmesan sourdough croutons were a must for this soup. Here’s how easy they are to make. Toss some sourdough cubes in a bowl with some melted butter, fresh chopped garlic, Parmesan cheese, salt and pepper and bake in the oven for 20 minutes on 375°, boom croutons!

Creamy Of Mushroom Soup By Chef Billy Parisi

For the soup itself I used a combination of baby portabellas, button mushrooms, shitake mushrooms and oyster mushrooms. I saved a few extra, seared them over high heat in olive oil and then used them as a garnish. I’m tellin’ you when it comes to soup it’s all about the toppings!

Creamy Of Mushroom Soup By Chef Billy Parisi

Can you imagine how psyched your guests would be if they came to a coursed Thanksgiving Day meal and you started it off with a delicious cream of mushroom soup loaded with umami flavors and roasted vegetables? I mean I’d be impressed.

The day after Thanksgiving is such a great day filled with leftovers and football and there is nothing, I mean nothing more comforting and therapeutic than eating soup on days like that, and this Cream of Mushroom Soup is perfect for it!

Creamy Of Mushroom Soup By Chef Billy Parisi

Cream of Mushroom Soup

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.

National Burger Month: Mushroom, Blue Cheese, and Caramelized Onion Burger

Chef Billy Parisi shares his new blend recipe with us just in time for National Burger Month!

I’ve said it before and I’ll say it again. I am ALWAYS on the lookout for the best pizza and best burger, no matter if I’m staying local or traveling. However the best burger I’ve tasted in a long time just happen to come from my very own kitchen, no joke… I know, I know how narcissistic of me, but I just can’t help it. I mean when your burger is almost well done and still so incredibly juicy, tender and flavorful, then you know you’ve got a good one. What’s my secret you ask? While mushrooms of course! I’m sure you are thinking to yourself what mushrooms have to do with making a burger as delicious as I described. It’s really easy actually; all you need is a food processor or some amazing fine chopping skills!

Chef Billy Parisi Blue Cheese Buger

I blended up a combination of domestic and cremini mushrooms until they were almost a puree and simply folded them in with some ground sirloin and few seasonings. The mushrooms act as an amazing filler, to not only save money and extend the amount of burgers I was making, but also to act as a moisture provider to the burger. When I make meatballs I soak bread and fold them into my ground meat to make them ridiculously moist. This is the same process except it is much more flavorful, because they’re mushrooms. They hold so much moisture that it can’t help but add juiciness, tenderness and flavor to the burger. Literally after I grilled and tasted it I was beyond amazed. It was so good we called as many friends as we could to come over and try it and they were blown away. Honestly, after making them this way I don’t think I would do it any other way from now on. In fact if I owned a restaurant, this would for sure be on the menu!

Chef Billy Parisi OnionsChef Billy Parisi Mushrooms

The seasonings are simply a splash of soy sauce, Worcestershire sauce, Tabasco, salt and pepper, and of course pureed mushrooms. You can get even more info about the mushrooms here at MushroomInfo.com.

Chef Billy Parisi BeefChef Billy Parisi Burger Toppings

Nothing better than caramelized onions on a burger or for my ultimate burger the addition of onion rings. I make some killer homemade onion rings, which you can get the recipe for here, or simply buy them premade; I won’t judge you. Condiments are all in the eye of the beholder so feel free to serve with it what you’d like, but mine is a blue cheese, bacon and caramelized onion burger on brioche!

Chef Billy Parisi Onion Blue Cheese Buger

Don’t forget to pin the big guy below, enjoy! Please reach out on social media to tell me when you’ve made these and how flippin good they are!

Mushroom, Blue Cheese, and Caramelized Onion Burger

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 (my version is here)
• 8 slices of mozzarella cheese
• 4 toasted brioche buns

Makes 4 burgers

Procedures:
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!