Roasted Potato Salad with Bleu Cheese

This recipe for Roasted Potato Salad with Bleu Cheese is perfect for any backyard barbecue!

Yield: 6 to 8

Ingredients:

• FOR THE DRESSING
• ½ cup of mayonnaise
• 2 tablespoons of grainy mustard
• 2 tablespoons of Dijon mustard
• 2 tablespoons of apple cider vinegar
• FOR THE POTATO SALAD
• 15 quartered baby red potatoes (If there are only baby reds than use 30)
• 15 quartered baby Yukon potatoes (If there are only baby yukons than use 30)
• 3 to 4 tablespoons of olive oil
• 3 small-diced stalks of celery
• ½ medium sized sweet onion, small diced
• 2 thinly sliced green onions
• 3 tablespoons of roughly chopped Italian flat leaf parsley
• 3 ounces of bleu cheese

Procedures:

1. Dressing: In a small bowl whisk together mayonnaise, mustards, and vinegar until completely combined and set aside
2. Potato Salad: In a large bowl coat the potatoes and toss with 3 to 4 tablespoons of olive oil and season with salt and pepper.
3. Transfer the potatoes to a sheet pan lined with parchment paper and bake at 400° for 12 to 16 minutes or until al dente (slightly crunchy) and caramelized.  Once cooked remove the potatoes from the oven and place them in the refrigerator until completely cooled.
4. In another large bowl mix together celery, sweet onions, green onions, parsley, bleu cheese and cooled potatoes and mix.
5. Pour the dressing into the bowl of vegetables and thoroughly mix until completely combined and adjust the seasonings with Kosher salt and fresh cracked pepper.
6. Serve cold.

The post Roasted Potato Salad with Bleu Cheese appeared first on Billy Parisi.

Gourmet Burgers and Vinaigrette Slaw

The post Gourmet Turkey Burger & Hamburger with Vinegar Coleslaw appeared first on Billy Parisi.

Bleu Cheese Coleslaw and Smoked Ribs

Try this Bleu Cheese Coleslaw and Smoked Ribs recipe that is perfect for Summer time!

Yield: 4 to 6

Ingredients:

• FOR THE BLEU CHEESE COLESLAW
• 3 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 3/4 cup green onions, thinly sliced
• 1 cup carrots, julienne
• 1/2 cup mayonnaise
• 1 tablespoon grainy mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons of apple cider vinegar
• 1 cup of crumbled Point Reyes Bleu Cheese
• Kosher salt and fresh cracked black pepper to taste
• FOR THE BBQ RUB
• 1/2 cup Kosher salt
• 2 tablespoons ground coriander
• 3 tablespoons cumin
• 2 tablespoons paprika
• 1 tablespoons dry mustard
• 1 teaspoon chili flakes
• 1/4 cup onion powder
• 1/4 cup granulated garlic
• 1/4 cup chili powder
• 2 tablespoons cracker pepper corns
• 1/4 cup brown sugar
• FOR THE ASIAN RUB
• 2 tablespoons of Chinese 5 spice
• 2 tablespoons of Kosher salt
• FOR THE RIBS
• 1 full rack of baby back ribs, 15 bones
• 1 full rack of spare ribs, 6 to 8 bones
• your favorite BBQ Sauce
• 1 cup hoison sauce
• 1/2 cup honey

Procedures:

1. Baby Back Ribs: Mix together all ingredients under BBQ rub and using 1/3 cup of the mixture, rub down the baby back ribs on all sides making sure to coat entirely. Set aside.
2.  Spare Ribs: Mix together Chinese 5 spice and salt and rub down the spare ribs completely covering all sides. Set Aside.  In a small bowl whisk together hoison sauce and honey until combined and set aside.
3.  Both Ribs: Place the ribs in a smoker with Hickory wood chips and smoke for 4 to 6 hours or to desired amount of smokiness. Once the ribs are smoked place on a hot grill (450°F to 550°F) and cook for 4 to 6 minutes on each side. Baste the baby back ribs with the BBQ sauce as you grill and baste the spare ribs with mixed together hoison sauce and honey as you grill.
4. Coleslaw: In a large bowl whisk together mayo, mustards, vinegar, salt and pepper until combined. Next add in bleu cheese, cabbages, green onions, carrots, salt and pepper and mix thoroughly.
5.  To Serve: Cut the baby back ribs in half and slice the spare ribs 2 at a time and serve both ribs alongside the bleu cheese coleslaw.

The post Bleu Cheese Coleslaw and Smoked Ribs appeared first on Billy Parisi.

Southwest Grilled Chicken Salad with Lime Vinaigrette

Try this amazing and refreshing Southwest Grilled Chicken Salad with Lime Vinaigrette recipe!

Yield: 2 to 3

Ingredients:

• FOR THE SOUTHWEST RUB
• 1/4 cup Kosher salt
• 2 tablespoons of garlic powder
• 2 tablespoons of onion poweder
• 1 tablespoon of cayenne pepper
• 1 tablespoon of smoked paprika
• 1 teaspoon of red pepper flakes
• FOR THE VINAIGRETTE
• 1/4 cup of white balsamic vinegar
• juice of 2 limes
• 1 tablespoon of grainy mustard
• 1 tablespoon of honey
• 1/2 cup of olive oil
• FOR THE CHICKEN SALAD
• two 8 ounce chicken breasts
• 1 teaspoon of olive oil
• 4 cups of packed Spring lettuce mix
• 1 cup of cooked fresh corn kernels
• 2 vine ripe tomatoes, cored and cut into wedges
• 1 avocado diced into 1/2 inch chunks
• Kosher salt and fresh cracked pepper to taste

Procedures:

1. In a small bowl combine all of the southwestern rub and season the chicken breast on both sides very well.
2. Place the seasoned chicken breast on a hot grill and cook on both sides cooking it completely through.
3. While the chicken is cooking add the vinegar, lime juice, mustard and honey to a mix bowl and whisk in oil. Season the vinaigrette with salt and pepper.
4. In a separate bowl add in the spring mix, corn, avocado, and tomatoes and dress the salad with the vinaigrette and toss thoroughly.
5. Place the mixed salad on a serving plate, slice the chicken and place it on top of the mixed salad.

The post Southwest Grilled Chicken Salad with Lime Vinaigrette appeared first on Billy Parisi.

CLICK THIS TO SEE MY REEL!!  I always try to have fun and I am pretty sure you can see that come through in this video!  I am a chef, producer, host, fashionista, music listener, film watcher, avid coffee drinker and college sports enthusiast.  Hope you enjoy my site!

The post On Camera appeared first on Billy Parisi.

Baked Salmon with Lemon Dill Sauce

The post Baked Salmon with Lemon Dill Sauce appeared first on Billy Parisi.

Huevos Rancheros with Avocado and Crispy Bacon 

The post Huevos Rancheros with Avocado and Crispy Bacon appeared first on Billy Parisi.

Cornbread Canape with Chorizo and Honey Mascarpone

This Cornbread Canape with Chorizo and Honey Mascarpone recipe is sure to be a fan favorite.

Yield: 4 to 6

Ingredients:

• FOR THE CORNBREAD
• 4 eggs
• 1 1/3 cups of sugar
• 8 ounces butter
• 2 cups of buttermilk
• 1 teaspoon of baking soda
• 2 cups of cornmeal
• 2 cups of all purpose flour
• 1 teaspoon of Kosher salt
• FOR THE CHORIZO
• 4 links of chorizo sausage
• 1/2 cup of mascarpone cheese
• 1/4 cup of honey
• micro-greens for garnish

Procedures:

1. Cornbread: In a large bowl add together eggs, melted butter and sugar and whisk until combined.  In a separate bowl mix together buttermilk and baking soda.  Once combined add to the butter, sugar mixture and stir well.  Next add in remaining ingredients and mix until very few lumps remain.  On a sheet pan with parchment paper and non-stick spray pour corn bread batter and spread evenly.  Bake at 375 degrees for 30-40 minutes.   Once baked removed from the oven to cook and using a circle cutter, cut out small 1 inch rounds and set aside.
2. Chorizo: In a large hot saute pan on high heat, cook the sausage on all sides until golden brown and cooked through out (If desired, finish in the oven on 375° for 6 to 8 minutes after sauteeing).  Once cooked slice thin and set aside.  
3. To Plate: Place a small amount of mascarpone cheese and honey on a 1 inch cornbread round and top of with 1 slice of chorizo sausage and garnish with micro-greens.  

The post Cornbread Canape with Chorizo and Honey Mascarpone appeared first on Billy Parisi.

Grilled Salmon Burger with Fresh Dill Coleslaw

Be sure to try this Grilled Salmon Burger with Fresh Dill Coleslaw recipe that the whole family will love.

Yield: 2 to 3

Ingredients:

• FOR THE SALMON BURGER
• 12 ounces of fresh salmon
• 2 eggs
• juice of 1 lemon
• 1 1/2 cups of Panko bread crumbs
• Kosher salt and fresh cracked pepper to taste
• fresh sliced Italian bread
• melted unsalted butter
• FOR THE COLESLAW
• 2 cups of sliced green cabbage
• 1 cup of sliced red cabbage
• 1/2 cup of sliced green onions
• 1/2 cup of sliced carrots
• 1/2 sliced red bell pepper
• 1/2 sliced green bell pepper
• 1/4 cup of chopped fresh parsley
• 3/4 cup of mayonnaise
• 2 tablespoons of grainy mustard
• 1 tablespoon of dijon mustard
• 1/4 cup of apple cider vinegar
• 3 tablespoons of chopped fresh dill
• Kosher salt and fresh cracked pepper to taste

Procedures:

1. Salmon: Add the salmon, eggs, lemon juice, bread crumbs, salt and pepper to a food processor and blend until it becomes a thick paste.  Once it is processed, form 2 to 3, 6 to 8 ounce salmon patties and place on a hot grill and cooke for 6 to 7 minutes on each side or until golden brown and cooked through.  Next, brush the slices of bread with melted butter and grill on high heat until toasted.  Once everything is cooked, remove from the grill and set aside.
2. Coleslaw: In a large bowl mix together cabbages, onions, carrots, bell peppers and parsley.  In a separate bowl whisk together mayonnaise, mustards, vinegar and dill.  Once whisked together fold the mayonnaise mixture into the vegetables and mix thoroughly.  Adjust the seasonings with salt and pepper and chill.
3. To Plate: Place the salmon burger on the toasted Italian bread and top off with the coleslaw.  Serve with fresh seasonal fruit!

The post Grilled Salmon Burger with Fresh Dill Coleslaw appeared first on Billy Parisi.

Curry Fried Chicken Salad

The post Curry Fried Chicken Salad appeared first on Billy Parisi.