Easy Chicken Salad

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Everyone loves a good chicken salad,. They’re easy, delicious, and only get better with time. This recipe is especially easy because it’s made with rotisserie chicken! This chicken salad is a great recipe for Mothers during this back-to-school season we’re in, and I’m sure the rugrats will love to see it in their lunch boxes. You can serve this chicken salad on bread or simply with crackers, or even just eat it with a spoon (no judgement). It’s worth mentioning though, this recipe is best made with the traditional flavor rotisserie chicken. But feel free to experiment with other flavors!

Chicken Salad

1 whole traditional rotisserie chicken, picked clean

2 c red seedless grapes, halved

1/2 c sour cream

1 c Dukes mayo

3/4 c slivered almonds, toasted

1 1/2 c celery, chopped

1 tbl celery seed

1/2 tbl black pepper

Method

Combine all ingredients in a bowl and toss to coat. Enjoy!

Happy Cooking!

C.B.

Shrimp & Grits!

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This is without a doubt one of my most requested recipes ever! The ingredient list is long, but the results are worth it. Only buy domestic, wild caught shrimp otherwise you’ll be wasting your time and money. I start this recipe by first making the grits, they will take the longest. While the grits are on, I begin to prep the rest.

For The Grits

2 cups Coarse Ground Grits

8 cups Whole Milk

3 tbl Diamond Crystal Kosher Salt

8 oz Cream Cheese

8 oz Unsalted Butter

12 oz Sharp Cheddar

10 dashes Tabasco

Method

In a pot, combine the milk and salt, slowly bring to a boil while stirring constantly. Then, reduce the heat to a low simmer and slowly whisk in the grits. Cook grits on a low simmer while stirring every 3-5 minutes until tender. Once tender, fold in cheeses, butter & Tabasco, reserve covered.

For the Shrimp

3 tbl olive oil

28 jumbo shrimp tails, peeled

1 yellow onion, diced

4 stalks celery, diced

1 green bell pepper, stemmed, seeded, and diced

4 links Andouille sausage, sliced

2 tsp thyme leaves

1 c white wine

1 tbl Crystal hot sauce

2 lemons

2 tsp lemon zest

1 tbl + 1 tsp Creole seasoning

2 tsp kosher salt

2 tsp minced shallot

2 tbl sliced scallion

2 tsp chopped garlic

12 cremini mushrooms, sliced

16 cherry tomatoes, halved

½ lb unsalted butter, diced

2 tsp sliced chives

2 tsp parsley, chopped

2 tsp tarragon, chopped

Method

Place a cast-iron skillet over high heat. When hot, add the oil. Add the shrimp to the skillet, and brown. Next, add the onion, celery, bell pepper, and sausage. Cook until the vegetables are translucent, then add the thyme. Deglaze with the wine, hot sauce, and lemon juice. Add the lemon zest, Creole seasoning, salt, shallot, scallion, garlic, mushrooms, and tomatoes, and reduce the heat to medium. Cook, stirring occasionally, for 2 minutes. Add the butter, and reduce the heat to low. Cook until the sauce thickens. Top with the chives, parsley, and tarragon. Serve over warm grits.

Ragu Bolognese! (aka Meat Sauce)

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This dish is one I really enjoy preparing and eating. The idea of taking humble ingredients and creating something so satisfying is what cooking is all about. This recipe leans towards tradition with a couple of additions that I believe make this version perfect. This is hearty, versatile and should warming. Serve it with rigatoni, spaghetti, in lasagna or stuffed into shells…even make a Sloppy Giuseppe (Think Sloppy Joe) this is your new best friend.

Ingredients

4 lbs Ground Beef 80/20

1 lb Smoked Bacon, Chopped

3/4 cup Tomato Paste

3 cups Diced Sweet Yellow Onion (About 2)

1 cup Diced Celery

1 1/2 cup Diced Carrot

28 oz Crushed Plum Tomatoes, Canned is preferable

1 quart Beef Stock

2 cups Dry Red Wine, Chianti Works Well..Drink the Rest With Dinner

3 tsp Ground Clove

5 sprigs Fresh Sage Tied with Butchers Twine

2 tbl Diamond Crystal Kosher Salt, More May Be Needed

1 cup Whole Milk

4 oz Butter

1 tbl Freshly Ground Black Pepper

1/2 cup Virgin Olive Oil

Method

  1. In a 12 qt. heavy enameled pot heat the olive oil until it begins to shimmer. Add bacon, stir constantly with a wooden spoon until it begins to render slightly. Now it's time to add the beef….don't rush it, take your time and break up large chunks. Brown all of the meat very well, this will take 20-25 minutes of constant attention. You will realize a deep, rich flavor from proper browning.

  2. Now that you've browned the meat well it's time to add the tomato paste. Clear an opening in the center of the pot and caramelize the paste until it changes to a bright red, around1-3 min. Fold the clove, carrot, onion, and celery into the browned meat, cook 10-12 minutes until vegetables are tender.

  3. Add the wine and reduce by half on medium/high heat. Now add stock, crushed tomatoes, sage, salt, and pepper, reduce heat to medium. Slowly simmer for 1.5-2 hours stirring every 10-15 minutes to prevent burning.

  4. Using a ladle, skim off some of the fat that has collected on the surface of the ragu. Add milk and butter and combine well.

  5. You can now use it right away or cool and freeze for later use.

Be sure to garnish with lots of freshly shaved parmesan!!

Happy Cooking!

C.B.

For more tips and how to prepare this recipe follow the link below

Local Peach Crostata

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There’s something about a peach pie in summer that warms your heart and makes you smile, especially with a scoop of homemade ice cream on top. We’ve done our best to pay homage to the “classic” peach pie here, while riffing it with interesting, fresh flavors. The great thing about a crostata is that its beauty comes from its rustic appearance, so you don’t have to be a professional pie-maker to make it beautiful. Pro tip: Spin your ice cream the day before so it has time to set up in the freezer. Also, making your crust before your filling gives it the perfect amount of time to chill in the fridge before you roll it out. 

Crust

2 ½ c all-purpose flour

¼ tsp salt

3 tb sugar

2 sticks butter, cold and cubed 

¼ c ice water

 

Method

Combine flour, salt, and sugar then add to your food processor. Next, place the butter into the food processor and pulse with the flour until the mixture is crumbly like very coarse cornmeal. Then, while the food processor is running, slowly stream in the ice water until the dough comes together. Remove from the food processor and wrap in plastic wrap. Flatten the wrapped dough into a disk shape, this will make it easier to roll out later. 

 

Peach Filling

(This pie filling can be made with fruits other than peaches, so go explore your local farmers markets for some seasonal inspiration!)

2 lbs peaches

1 tb fresh basil, chopped 

1 tb fresh grated ginger 

1 tsp fresh grated cinnamon 

1 c sugar

Pinch of salt

Zest of one lime

Method

Slice peaches and add to a mixing bowl with the rest of the ingredients, stir to combine. 

 

Crostata Assembly

Preheat oven to 350 degrees. Roll out pie crust on a floured surface to ¼ inch thick, as round as possible, and place crust onto a parchment-lined baking sheet. Spoon filling into the center, and fold crust up onto the filling and continue to fold around the entire edge of the crust. Be careful not to let your folds lay too low on the crostata, you don’t want your filling to bake out of the crust. Brush the crust with egg wash, and for a fun, textural touch-sprinkle egg-washed crust with turbinado sugar.

 

Vanilla Custard 

1 ¾ c heavy cream

1 ¼ c whole milk 

½ c plus 2 tb sugar, divided

1/3 c light corn syrup 

2 tsp vanilla 

¼ tsp salt

6 large egg yolks 

 

Method

Combine cream, milk, half of sugar, corn syrup, and vanilla in a saucepan and place on stove over medium-high heat. While the cream mixture heats, whisk together egg yolks, salt, and remaining half of sugar until the mixture is a pale yellow and the sugar has dissolved. Once the cream mixture starts to steadily steam, remove one cup of the mixture and gradually add it to the yolks while whisking. This will temper the egg yolks and keep them from scrambling in your ice cream, so this is a crucial step. Once the yolk mixture is tempered, add it to the saucepan on the stove. Stir the ice cream from time to time, until it reaches 180 degrees. Remove from heat and allow to cool until room temperature, then place in the fridge to cool. Once fully cooled

Happy Cooking!

C.B.

For more tips and how to prepare this recipe follow the link below

Louisiana Shrimp Étouffée

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A-2-Fay is one of those classic, soul-warming Louisiana dishes that will satisfy your cravings for authentic southern cooking! I love preparing this when i’ve got friends coming over and I don’t want to spend all of my time in the kitchen. My version of this classic is straight forward and easy enough that even a kitchen novice can nail it. Make sure when buying shrimp only buy domestic, wild caught shrimp.

Ingredients

8 oz Canola Oil

8 oz Flour

4 cups Sweet Onions, Large Diced

2 cups Celery, Chopped

2 cups Poblano Pepper, Chopped

1/4 cup Chopped Garlic

1 tsp Ground Allspice

2 cups Canned Plum Tomatoes Rough Chopped

64 oz Shrimp or Seafood Stock

1/2 tsp Cayenne Pepper

1 1/2 tbl Creole Spice

1/4 cup Chopped Parsley

1/2 cup Chopped Green Onion

2 tbl Diamond Crystal Kosher Salt

1 tbl Freshly Ground Black Pepper

8 oz Unsalted Butter, I prefer Plugra

4 lbs 16/20 Count Shrimp

Method

Heat oil in a 12 quart heavy pot. Slowly whisk in flour and continue to whisk until you achieve a peanut butter color. Add onions, celery & poblanos, cook stirring constantly until tender 5-7 min. Add garlic, cook until fragrant about 1 min. Now add allspice, tomatoes, cayenne, stock, parsley, green onion, simmer on low for 30 min stirring occasionally. Trun off the fire, fold in the shrimp, butter & place lid on the pot and set a 10 minuet timer. Add salt, pepper and creole spice and you’re ready to serve!

Happy Cooking!

C.B.

For more tips and how to prepare this recipe follow the link below

My Best Fried Chicken

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If I could choose a final meal on this earth, it would be my Grandmother's fried chicken. Something so seemingly simple is actually very complex. Achieving moist, crunchy, well seasoned bird is the goal of every cook and here’s how I do it. Pro tip: This recipe works extremely well on quail.

Chicken Spice

1/4 cup Diamond Crystal Kosher Salt

2 tbl Smoked Paprika

1 tbl Black Pepper

1 tbl Garlic Powder

1 tbl Onion Powder

1/2 tbl Cayenne Pepper

Method

Mix together and store in airtight container for up to a month.

Chicken Brine

2 cups Full Fat Buttermilk

1 cup White Wine

1/2 cup Crystal Hot Sauce

Method

Combine and cover chicken for at least 4 hours no longer than 12.

Chicken Flour

4 cups All Purpose Flour

1 cup Corn Starch

Method

Combine well and coat brined bird.

Happy Cooking!

C.B.

For more tips and how to prepare this recipe follow the link below

Fried Okra

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In the South we are very opinionated when it comes to the foods we love, or don’t. Okra is a polarizing vegetable due to its potential for a less than appealing texture (Slimy) when improperly prepared. This simple recipe circumvents the slimy in favor of crispy, crunchy goodness!

Spicy Aioli

1 cup Duke’s Mayonnaise

3 tsp Pure Sesame Oil

1 tbl Sambal

1 tbl Saracha’

1 Lime Juiced

Method

Combine and enjoy on everything! This versatile sauce has a two week shlflife in the fridge.

Happy Cooking!

C.B.

For more tips and how to prepare this recipe follow the link below

Cooking a Great Steak

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Cooking a great steak is almost a god given right as an American. Lots of different factors play into the final product being great, none are more important than choosing high quality beef. At Parish all of our beef is at least USDA Prime or Wagyu because it just tastes better. If y’all are like me, I grew up with Worcestershire or some variant of a marinade. While that taste will always have a special place in my heart, I’ve grown to appreciate the nuances of well aged beef. The flavor deserves to be highlighted, not covered up. Here are a few ways I do just that.

Salt & Pepper

1 cup Diamond Crystal Kosher Salt

3/4 cup Mixed Peppercorns

Method

It’s extremely important to get fresh peppercorns, they will have much more flavor. I’ve supplied a link for pepper that’s locally available. Toast peppercorns in a dry skillet over medium-high heat for 3-5 minuets until fragrant, let cool. Grind cooled peppercorns in a coffee/spice grinder. Combine with salt, place into airtight container for up to 1 month.

Salsa Verde - The Best Sauce For a Piece of Grilled Meat, Ever.

3 cloves Garlic

1 tsp Crushed Red Pepper

1 Lemon Zested & Juiced

1 Anchovy Fillet (Optional but Delicious)

1 cup Italian Parsley Leaf

1 cup Mint Leaf

3/4 cup Olive Oil

Salt & Pepper to Taste

Method

Hand chop all herbs with the pepper, garlic & anchovy until very fine. Combine herb mixture with lemon juice and whisk in the olive oil. Adjust flavor with salt and pepper. Alternatively you could add cilantro or fish sauce….I love both.

Enjoy!

C.B.

For more tips and how to prepare this recipe follow the link below





Sea Island Forge Grilled Oysters with Calabrian Chili Butter

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Cooking over a live fire is one of the most rewarding experiences I can think of. Steve and Sandy of Sea Island Forge have created one of the finest cooking instruments i’ve ever worked with. The craftsmanship and thoughtfulness of each and every piece is unparalleled. These will also work on a conventional grill but won’t be near the fun.

Makes 24 Oysters

 The Butter

1 lb Good Quality unsalted butter, softened ( I use Plugra because its easy to find)

2 lemons, zested and juiced

2 calabrian chilies, chopped (Or Your Fave Spicy chili paste)

4 garlic gloves grated on a micro plane

½ cup untoasted panko breadcrumbs

½ cup freshly grated pecorino cheese

½ cup finely chopped parsley

3 tsp kosher salt

 

Method

 Fold together all ingredients, set aside. 

When your fire is hot, raise your grill and remove from the fire. Place oysters on the grill, top with ½ tablespoon of the butter. Lower the oyster onto the fire and top with the cooking dome. Allow the oyster 3-4 min to grill. They’re done when the juices are lightly bubbling.

Enjoy!

C.B.

Where to get your own kettle.

Farmer's Market Salad

This salad reminds me of summertime with my grandparents. It combines simple, fresh ingredients that just taste great together! The recipe can easily be doubled to feed a crowd.

Ingredients

4 Large Fresh Tomatoes like Heirlooms or Creole cut into large chunks

2-3 Cucumbers Sliced, I really prefer the ones available at the market, salad cucumbers will also work

1-2 Small Yellow Squash Thinly Sliced

1 Large Sweet Onion Thinly Sliced

2 Cloves of Fresh Garlic Thinly Sliced

1 cup Multicolored Small Tomatoes Cut in Half

1/2 Extra Virgin Organic Olive Oil Like Partanna

2-3 tbl Pepper Vinegar or Unseasoned Rice Vinegar and add 1/2 a chopped fresh jalapeño

2 tsp Cane Sugar

A combination of Fresh Herbs Like Basil, Mint, Parsley & Tarragon or whatever you prefer that is fresh.

Kosher Salt & Freshly ground Black Pepper to your liking

Korean Chili Flake, Optional. This is locally available at Saigon Market

Process

Combine all ingredients except the herbs into a large, sealable container. Let sit at room temperature for 1 hour then refrigerate for up to 3 days. When ready to serve rip some herbs over the top and I like to add fresh mozzarella as well.

Enjoy!

CB

For more tips and how to prepare this recipe follow the link belowWhere we get great vinegar

Where we get great vinegar


The mandolin we use everyday





Molasses & Bourbon BBQ Sauce

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This is my absolute favorite for ribs & chicken. It’s super simple.

Ingredients

2 cups Ketchup

1 cup Light Brown Sugar

1/2 cup Apple Cider Vinegar

1/4 cup Molasses (Blackstrap is best)

1/4 cup Bourbon

3 tbl Worcestershire Sauce

1/4 tsp Gropund Cinnamon

1 tsp Ground Mustard Powder

1/2 tsp Ground Cumin

Process

Combine all ingredients in a sauce pot and slowly simmer for 15-20. Cool and store in a mason jar in the fridge. This will be good to go for up to a month.

Enjoy!

C.B.

For more tips and how to prepare this recipe follow the link below

BBQ Rub

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This works on chicken, ribs, pork roast & steaks! It’s even great on grilled fish.

Ingredients

1/2 cup Smoked Paprika

1/4 cup Light Brown Sugar

3 tbl Diamond Crystal Kosher Salt

1 tbl Onion Powder

1 tbl Garlic Powder

1 tbl Freshly Ground Black Pepper

1 tsp Ground Cumin

3 tsp Dark Chili Powder

Process

Combine All Ingredients well and store for up to 3 months in an airtight container.

Enjoy!

C.B.
For more tips and how to prepare this recipe follow the link below