GhostwalkTrish's Dishes

02/24/2026

GhostwalkTrish’s Dishes has an exciting announcement!
TrishtheDish, that’s me, will be Christopher Atkins personal chef for a whole afternoon and evening. Lowcountry Fare only. He will get to pull up the crab trap and all crabs will be steamed and eaten on the spot! I’m giving him the true Lowcountry experience and hopefully one he will always remember. History, Ghosts, and Lowcountry Culture and Cuisine. You can’t pass that up!

02/18/2026

02/18/2026

World’s Best Oyster Stew Charleston Style
Use a heavy bottom pot! Separate the oysters from the juice. Cook on the lowest setting the whole time.
For a pint of oysters:
Melt 2 tablespoons salted butter and wait for it to get hot. Add oysters and reserve the juice for later. Cook until curled, this will take a good 30 minutes probably.
Once curled add 1 pint whole milk and reserved juice. 1/2 teaspoon salt and 1 teaspoon pepper and 2 more tablespoons butter. Gently stir and frequently until milk is hot.
I found Creamline Milk which has a layer of cream on the top. You may find it at Earth Fare or Whole Foods. I love it.
I want everyone to know how to make a nutritious and easy dish. I don’t gatekeep when it comes to cooking because I want you to enjoy as much as I do.
Love GhostwalkTrish

11/24/2025

Exciting News
Cooking videos will resume soon. It’s been too long but the kitchen is ready and I found Stella to do my coif!

09/01/2025

Use any plain yogurt you like. I love this one. I poured it into yogurt jar and shook it until the rest of the yogurt was incorporated. Yes, this is my recipe and i used 3 tablespoonfuls of olive oil

Cold Cucumber Yogurt Soup (with a Kick)

Ingredients
• 1 seedless cucumber (about 12 oz), peeled and chopped
• 12 oz water (about 1 ½ cups)
• 1 cup Bulgarian yogurt
• 1 Tbsp olive oil (or up to 3 Tbsp if you like it richer)
• 2 garlic cloves
• 2 tsp fresh mint, crushed
• 1 Tbsp Sriracha
• 1 tsp salt
• 1 Tbsp sugar (or less, to taste)

Instructions
1. Combine cucumber, water, yogurt, olive oil, garlic, mint, Sriracha, salt, and sugar in a blender.
2. Blend until smooth and creamy.
3. Taste and adjust seasoning—add more salt, mint, or Sriracha if you’d like.
4. Chill for at least 30 minutes before serving for the best flavor.

08/14/2025

This is a great way to get a crispy skin quickly. I’ve cooked chicken this way many times and eat it with mushroom gravy. I will post the gray recipe in the comments. Total cooking time is 20 minutes including prep!

Want a satisfying meal without a ton of prep? Try Jacques Pepin's chicken thighs with garlic spinach recipe. This recipe calls for two bone-in and skin-on chicken thighs placed on a bed of galic spinach. Serves 2. What you'll need: 2 chicken thighs (skin-on), salt, pepper, 2 cloves garlic, 4 oz spin...

03/06/2025

Stew Beef
Meat prices are high however you can buy stew beef and it’s on sale at Harris Teeter!
Want to make ground beef out of it? Put some in your food processor and Wallahhh you will have ground beef. I just made a pot of spaghetti by doing this. This is a helpful tip for those who need to save money while shopping.
Happy cooking GhostwalkTrishs Dishes

11/27/2024

Mrs. Sassard's Jerusalem Artichoke Relish is a staple in many households. You can find it in select grocery stores such as Harris Teeter. I just order a case every couple of years. With the floods we’ve had this year it killed some of the Sunchoke crops. I hope y’all get a jar! Try it on a hamburger too! I put it on many different things but my favorite is on a good ole hotdog! I go through a jar about every 3-4 months. You can try to make it but it will take a few days of tedious cooking. I’m so happy Allen Sassard, pictured with me, makes it in huge batches and it’s better than I could even think of making. Let’s make this relish go viral and share! If you can’t find a jar I have a few extra you may want! God Bless

09/02/2024

With Chef Carla Hall – I just got recognized as one of their top fans! 🎉 Featuring QVC and Callie’s Little Biscuits event

08/29/2024

Lifetime Achievement made! I was blessed to meet Chef Carla Hall last night! I hope you see this and look at my videos! The “I don’t own the rights to this music” one is my go to when I don’t feel like messing up the kitchen! It’s sea scallops! Boy is it good!