Chef Billy Parisi

Billy Parisi has been in the kitchen since he started washing dishes in a restaurant at the age of 13. After growing up across the Midwest in Detroit, Cleveland, and St. Louis Billy Parisi jetted off to the Scottsdale Culinary Institute in Scottsdale, Arizona to earn a degree in Culinary Arts and Hotel and Restaurant Management after high school. It was at the Scottsdale Culinary institute that Billy fully engaged in cooking and learned the intricacies of food and what it takes to succeed in the industry. After graduation Billy came back home to St. Louis where he started off as a Sous Chef at the upscale eatery, Cardwells, at the tender age of 19.

From there he went on to become the Executive Chef at the Wildhorse Grill and Gerards Fine Continental Cuisine, both of which are still successful restaurants in St. Louis. During his time in the kitchen Billy was recognized as one of the top up- and-coming chefs in the St. Louis area. After three years in St. Louis he went back to school at the University of Missouri where he earned a degree in Communications and a minor in Spanish, with an emphasis in video production. While back on campus Billy could not keep out of the kitchen and frequently would put in time at the university’s prestigious Alumni Club, where he went on to win the distinction of “Iron Chef of Missouri.” With his background and expertise, upon graduation Billy started FixMyRecipe.com, an interactive cooking show. He has since been featured on live TV and Radio in Chicago, Detroit, St. Louis. Kansas City, Charlotte, Winston-Salem, Grand Rapids and has been featured in the Chicago Sun Times, the Chicago Tribune and Comcast On-Demand in the Chicago market. In addition you will find that several online publications and blogs have featured Chef Billy Parisi and his recipes. Over 4 million viewers have seen his online video recipes across the web. He now serves as the culinary spokes person for Lowes Foods Grocery stores as well as the in-house chef and culinary expert to Sears Holdings Corporations. With Chef Parisi's fresh look and skill set he offers a new twist on every thing culinary.

Recipes by Chef Billy Parisi

Southwestern Rubbed T- Bone with Fire Roasted Sweet Potato and Corn Hash

 

Rustic Southwestern Rub

 

·                                         1 TBS Dry Thyme

·                                         1 TBS Dry Oregano

·                                         1 TBS Chili Powder

·                                         1 TBS Granulated Garlic

·                                         1 TBS Onion Powder

·                                         1 TBS Cumin

·                                         1 TSP Paprika

·                                         1 TSP Cayenne

·                                         1 TSP Red Pepper Flakes

·                                         1 TSP Cracked Black Pepper

·                                         2 TBS Kosher Salt

 

Steak Recipe

 

·                                         One 14-16 OZ T-Bone

·                                         1 Sweet Potato, Peeled and Sliced longwise, 1” Thick

·                                         2 Ears of Corn, Shucked

·                                         1 Green Bell Pepper, De- Seeded

·                                         1 Sweet Onion, Peeled and Sliced 1” Thick

·                                         4 Strips of Thick Bacon

·                                         2 TBS Fresh Chopped Rosemary

·                                         4-6 TBS Olive Oil

·                                         1 TBS Sliced Green Onions for Garnish

·                                         Salt and Pepper To Taste

 

1. Prepare all vegetables, place in a bowl and rub down with 3-4 TBS of olive oil and season with chopped rosemary, salt and pepper.
2. Place all vegetables on a hot grill ensuring to cook through, but not char. Note: be sure rotate and turn often
3. While the vegetables are cooking rub the t-bone with the remaining amount of olive oil and season well with the Southwestern rub.
4. For a medim-rare steak place the t-bone on the grill when the vegetables are half way cooked to ensure everything is done at the same time. Steak should cook for 4-6 minutes on each side.
5. Once the steak is flipped, place the bacon directly on the grill and cook through. Note: this will cook very fast and has a tendency to burn so be cautious to flip and keep a close eye.
6. Once everything is finished on the grill, chop all vegetables and bacon and mix together.
7. To plate the dish, place the hash on the bottom with the steak on top, garnishing with chopped green onions.

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