Here are links to recipe collections he sent in emails and we supplemented as well as our notes about the ones we enjoyed. His site is here. The recipe groups in the following list are included in this post in that order.
His video Channel – https://www.youtube.com/@ChefBillyParisi
Continue reading1/8/2026 – The simple, thin pork chops were very good and made a great meal served with Billy’s sauteed green beans. Need to make more of the herb butter to try with other meats.
This cook generally followed Billy’s Pan-Fried Pork Chop recipe but relied on the herbs and seasoning in his Herb Butter Sauce to provide the flavoring that his pork chop recipe added individually. She did not add the simple syrup he called for.
Mary quickly fried 1/2-inch thick bone-in pork chops that had been dry-brined for maybe 3 hours. Before frying she seasoned them generously with fresh ground black pepper. Once they were rare she pulled them and generously slathered on Billy’s Herb Butter Sauce left over from the NY Strip roast on 12/28/2025. The recipe for the butter is:
- 1 stick softened unsalted butter
- ~¼ cup finely minced fresh rosemary
- ~¼ cup finely minced fresh thyme
- ¼ Cup dry chives
- 1 zested medium garlic clove
- zest from and juice of ½ lemon
- 1 tablespoon dry
sherryred wine
This is a great versatile dressing/marinate by Suzy Karadsheh here. Mary began making it in 2025.
You’ll love this versatile Greek lemon and olive oil dressing. You can use it as a Greek salad dressing on your favorite salad, as a marinade for chicken or fish, or as a bright finishing sauce to drizzle on things from grilled vegetables to kabobs and more!
Ingredients
- ¼ cup fresh lemon juice, juice of 2 large lemons
- 1 to 2 teaspoons dried oregano
- 1 large garlic clove minced
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¾ cup extra virgin olive oil
Instructions
- Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine.
- While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.
Notes
- Storage: Store your ladolemono Greek dressing in a tight-lid glass jar in the fridge for up to 2 weeks (I try to use mine within 1 week). The oil will separate from the lemon as it sits in the fridge, give it a gentle shake before using on your salads, grilled meats, fish etc.
- Visit her online shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
12/28/2025 – We bought a ~3.5 lb NY Strip Roast at Publix and dry-brined it 2 days ago. Roughly followed Billy Parisi’s recipe here. This New York strip roast was dry-brined, reverse-seared, and coated in an incredibly flavorful herb butter. This was a GREAT roast and will be made many more times.
Servings: 6 people
Ingredients
- 3.5 pound trimmed New York Strip roast – Dry-brine for 2 days and scored through the fat cap diagonally
- Day of the Cook:
- Add to the roast a lot of fresh ground black pepper
- Herb Butter “Sauce”
- 1 stick softened unsalted butter
- ~¼ cup finely minced fresh rosemary
- ~¼ cup finely minced thyme
- ¼ Cup dry chives
- 1 zested medium garlic clove
- zest from and juice of ½ lemon
- 1 tablespoon dry
sherryred wine
Instructions
- Two Days Ahead – Trim the roast of loose ends, keeping about a ½” fat cap on the top.
- Cook Day;
- Using your knife, score the fat cap diagonally through the fat cap and about 3/4-inch apart.
Next, truss the beef roast using butcher’s twine.- Generously season all sides with fresh ground black pepper. (Note: there was a lot of salt added for the dry brine)
Put the roast on the rack in the fridge uncovered for 12 to 48 hours.- In the meantime, whip the room temp 1 stick of softened butter in a stand mixer with the paddle attachment on high for 5 to 7 minutes or until it becomes light and fluffy.
- Stop the mixer and add the
parsley,thyme, rosemary, chives, garlic, lemon zest, juice, salt, pepper, andsherrydry red wine. Mix on low speed to combine. - Spread half of the herb butter onto the top of the fat cap of the roast and spread it out using a rubber spatula until it is coated.
- Place the oven themp probe from the top into the center of the roast and reverse sear it on a middle rack in the oven at 225° with the probe set for 110° internally (which Billy says takes about 2 ½ hours for his wide flat roast as opposed to our 5″ wide and 6″ tall roast.)
- Remove the roast, cover it with foil, and let it rest for 60 to 75 minutes.
- While waiting, turn the heat up to 500°.
- Did not do this:
- You can next optionally coat the beef shank bones in oil, salt, and pepper, and roast on a sheet tray lined with parchment paper and roast in the oven on a middle rack for 20 to 25 minutes or until the marrow is 145° internally.
- Let the bones cool slightly before adding the marrow to a food processor along with the remaining herb butter. Pulse it until it is finely minced and combined with the butter. Set it aside.
- Once the roast has rested and the oven is on the higher setting, place it back in the oven on a middle rack at 500° until it reaches 118° to 120° for rare to medium-rare, which takes about 25 minutes.
- Remove the roast and spread on a few tablespoons of the herb butter. Slice and serve.
Billy’s Notes
To make my New York Strip Roast turn out perfectly juicy and tender, I always account for carryover cooking. I pull the roast 2 to 5 degrees before my target temperature, cover it with foil, and let it rest so the heat gently finishes the cooking.
- Maillard Reaction: When beef is heated to 285°-350°F, the sugar and amino acids react, creating that beautiful brown crust that adds incredible flavor and crispness.
- Reverse Sear Method: I slow-cook the beef at a low temperature, let it rest, and then sear it at high heat for a perfect crust. This method also works great for chicken and pork! THIS WORKED.
- Cooking Temperatures: For rare, remove the steak from the oven at 115° to 120°; for medium, 125° to 130°; for medium-well, 135° to 140°; and well-done, 140° to 150°.
- Resting & Myoglobin: When the meat rests, the myoglobin, the protein responsible for making meat red, will rush back through the beef. I’m just telling you this because it may take a little while for this to occur. If you slice it and it looks medium to well-done, give it a few seconds, as the red and pink colors will come back through.
- Dry Brining for More Flavor: The longer the dry brine, the more flavorful it will become.
- Resting Between Cooks: When reversing searing meat, a good rule of thumb is to let it rest for half the time as the initial cook. This rest will take place between the first and second cook. There is no need to rest the roast after the second cook.
12/27/2025 – Piper Hughes, our granddaughter, developed her first recipe and it was deemed a great success. We are proud to publish it here.
Ingredients
- Carrots
- Lime
- Rice vinegar
- Dark soy sauce
- Sesame seeds
- Sesame oil
- Salt (for the carrots before the dressing goes on)
- Green onions
- Chili oil/ any spice sauce
Directions
- Assemble the necessary amount of each ingredient. “Necessary” is defined as the amount that “looks” right.
- Mix thoroughly but gently.
- Serve.
12/27/2025 – Mary used apples from a holiday basket from the Creel’s and fresh cabbage and loosely followed the recipe here. The dressing was very “zesty” and the overall mixture had a slightly sweet, citrus tone. It made a very good salad.
Ingredients
- 1/2 small head of cabbage, chopped
- 1 unpeeled tart red apple, cored and chopped
- 1 unpeeled Granny Smith apple, cored and chopped
- 3 small (6-8″ long) carrots, grated
- 2 stalks of celery, chopped
- 1/2 of a small red onion, finely chopped
- ~1 cup salad toppings with nuts
- ~1+ cups – Cranraisens
- Dressing/Sauce whixed in the citrus juicer
- lemon juice from two small lemons
- Juice of 1 small, very juicy blood orange
- “Enough” mayonnaise; i.e., 3 scoops with the pink spatula
- Lemon zest
- Orange zest
- Kosher salt and fresh ground black pepper to taste
Directions
- Combine cabbage, red apple, green apple, carrot, etc. in a large bowl.
- Mix dressing ingredients and pour dressing over cabbage mixture.
This cook was inspired by the Neiman Marcus chicken casserole recipe from Allrecipes, a casserole version of the famous department store’s cafe dish. Saucy chicken, bacon, Cheddar, and almonds are baked with a buttery cracker topping in this quick-prep dinner.
Ingredients
- 4 cups shredded cooked chicken
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded Cheddar cheese
- 1/2 cup sliced green onions
- 1/2 cup slivered almonds
- 6 slices bacon, cooked and crumbled
- 1 ½ teaspoons Chrystal Hot sauce
- 1 sleeve buttery crackers, such as Ritz® crackers, crushed
- 1/2 cup butter, melted
Directions
- Preheat the oven to 375 degrees F. Lightly grease a 9×13-inch baking dish.
- Place chicken, chicken soup, sour cream, cheese, green onions, almonds, bacon, and hot sauce into a large mixing bowl and stir to combine. Pour mixture into the prepared dish.
- Stir crushed crackers and butter together until combined; spread mixture evenly over casserole.
- Bake in the preheated oven until browned and bubbly, 40 to 45 minutes.
12/7/2025 – Mary made this soup that loosely follows Chef Billy Parisis’s recipe. It was great and to some extent better than the very similar recipe at this site; likely due to the addition of the ham.
Ingredients
- 1 stick unsalted butter
- 0.5 peeled and small diced, medium yellow onion
- 3 stalks of celery, chopped small
- 2 medium carrots, shredded
- 4 finely minced cloves of garlic
- ~3 heaping tbsp of all-purpose flour
- 6 cups trimmed fresh broccoli heads including peeled/chopped stems. Abt five 5″-wide heads.
- 2 quarts of Ina’s homemade chicken broth from our freezer
- 2 cups of half-n-half
- 8 oz. bag of shredded cheddar cheese
- 3 cups small-chopped ham
- Kosher salt and fresh cracked white pepper to taste
Instructions
- Add the butter to a large pot over medium heat. Once melted, add in the onions and garlic and cook until lightly browned and translucent, which takes about 8 to 10 minutes while frequently stirring.
- Next, stir in the flour until combined in to make a roux.
- Add in the chicken stock and bring to a boil
- Add the broccoli and shredded carrots and simmer until al dente, or slightly crunchy.
- Using the emersion blender pulse the soup until it becomes slightly chunky.
- At this point ensure the soup is thick. If it’s not, make a separate roux or flour slurry and whisk it in.
- Pour in the half-n-half and stir in over low heat.
- Mix in the cheddar cheese until combined and melted in.
- Finish by seasoning with salt, white pepper.
- Serve with extra shredded cheese.
From Perplexity on 11/28/2025.
How can I make cajun dirty rice with the turkey offal parts from my thanksgiving turkey?
You can make a very good Cajun-style dirty rice by treating the turkey heart, gizzard, liver (and even a bit of neck meat) just like chicken giblets in traditional recipes, then folding them into seasoned rice with the Cajun “holy trinity” of onion, bell pepper, and celery.[1][2][3]
- Cook the offal first
- Finely chop or grind the meats
- Cook the rice separately
Making the “dirty” base
- Brown the meat and liver
- In a heavy skillet or Dutch oven, heat 2–3 tablespoons oil, lard, or turkey fat over medium?high.
- Add the Cajun vegetables and seasonings
- Stir in finely chopped onion, bell pepper, and celery (roughly 1 cup onion, ½–1 cup bell pepper, ½ cup celery for a pound or so of meat).[1][4][3]
- Fold in the rice
- Turkey?specific tips
This method will give you a very traditional-tasting Cajun dirty rice that puts all the turkey “extras” to work instead of wasting them.[3][1][2]
- https://kennethtemple.com/dirty-rice/
- https://honest-food.net/dirty-rice-recipe/
- https://beyondgumbo.com/2022/05/15/authentic-cajun-dirty-rice/
- https://cookinginthekeys.com/quick-and-easy-dirty-rice-recipe/
- https://www.reddit.com/r/AskCulinary/comments/9wmbos/what_can_i_do_with_turkey_giblets_other_than_gravy/
- https://www.reddit.com/r/cajunfood/comments/1gdjhav/dirty_rice/
- https://whiffletreefarmva.com/blog/jj
- https://www.facebook.com/groups/1804899576297178/posts/3543231089130676/
- https://www.reddit.com/r/Cooking/comments/1kjg1eo/what_to_do_with_chicken_giblets/
- https://www.allrecipes.com/recipe/25721/southern-dirty-rice/
11/20/2025 — This was very good and Mary brought it together easily. It ws inspired by the recipe here. The quantities of dried spices he used are listed below but Mary just added what felt right. She measured most of the liquids.
Ingredients
- 4 whole chicken thighs
- 1/2 tsp sea salt, divided
- 3 tsp black pepper, divided
- 2 tsp paprika
- 1/4 tsp onion powder
- 2 tbsp butter
- 1/2 cup white onion, chopped
- 1 tbsp minced garlic
- 8 oz fresh portabello mushrooms
- 1 1/2 cups cup orzo pasta
- 1 tbsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper
- 1/2 tsp ground thyme
- 2 cups chicken stock
- 1/4 cup white wine
- 2 tbsp Worcestershire sauce
- 1/4 cup heavy whipping cream [she used Half-&-Half]
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Trim the excess skin from the chicken thighs. Dry Brine 1 hour in advance
- Season both sides of the chicken with 1/4 tsp sea salt, 2 tsp black pepper, paprika, and onion powder.
- Sear the skin side of the chicken for 5 minutes, then the backside for 3 minutes, and remove from heat.
- Remove any excess grease from pan. Add the butter, chopped onions, minced garlic, and mushrooms. Cook until the onions are translucent. Add the orzo pasta and stir for 1 minute.
- Add the oregano, 1 tsp black pepper, 1/4 tsp sea salt, garlic powder, crushed red pepper, and ground thyme.
- Pour in the chicken stock, white wine, and Worcestershire sauce. Combine together. Place chicken thighs back into the skillet and cover.
- Bake the skillet in the oven for 15 minutes.
- Remove chicken thighs from pan. Add whipping cream and parmesan cheese and stir. Place chicken thighs on top of the mushroom orzo pasta. Serve.
11/7/2025 – This seasoning blend for the ground meat was good but surely can be better so watch for new blends in this post. We blended the ingredients then added to one pound of low fat ground meat and made 4 patties in the press.
1 tsp chipotle powder
1 tsp of smoked paprika
2 tsp fresh ground black pepper
1/4 tsp of table salt
1/2 tsp granulated garlic
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp thyme
Big pinch Cayenne pepper
Broke up the ground meat into smallish pieces and sprinkled the blend on as turned them over. Rubbed it in lightly to not mash the meat too much. Made patties in the press and froze them individually on a cookie sheet. Once frozen put them into a ziplock bag with the wax circle from the press still on the bottom so they would stay separate.
Next time increase the salt, cumin and cayenne.