My Best Fried Chicken


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


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


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

Chicken Flour

4 cups All Purpose Flour

1 cup Corn Starch


Combine well and coat brined bird.

Happy Cooking!


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

Fried Okra


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


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

Happy Cooking!


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

Cooking a Great Steak


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


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


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.



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

Sea Island Forge Grilled Oysters with Calabrian Chili Butter


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



 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.



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.


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


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.



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


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


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


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.



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



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


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


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


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