Robert St. John » Deep South Parties http://robertstjohn.com Restaurateur, Chef, Author, World-Class Eater, But the best job title in the world is "Dad" Thu, 29 Jul 2010 16:04:02 +0000 en hourly 1 http://wordpress.org/?v=3.0 Tea Room Tomatoes http://robertstjohn.com/2009/07/27/tea-room-tomatoes/ http://robertstjohn.com/2009/07/27/tea-room-tomatoes/#comments Mon, 27 Jul 2009 19:42:56 +0000 austin http://mwb-dev.com/robertstjohn/manage/?p=57 Ingredients:
2 cans Tomatoes, diced
1/2 cup Onion, chopped
1/4 cup Bell pepper, chopped
1 1/2 tsp Celery salt
1 cup Cornbread crumbled, toasted, very small dice
2 Tbl Parsley
1 Tbl Dried Onion
2 cup Light brown sugar, firmly packed
Worcestershire sauce
2/4 tsp Creole seasoning (recipe page xxx)
1 cup Sharp cheddar cheese, grated
Preheat oven to 350 degrees.

Combine all ingredients, stirring well. Pour into 13 x 9 baking dish. Bake 30-45 minutes or until bubbly.

Yield: 8 portions

]]> http://robertstjohn.com/2009/07/27/tea-room-tomatoes/feed/ 0 The World’s Last Meatloaf http://robertstjohn.com/2009/07/27/the-worlds-last-meatloaf/ http://robertstjohn.com/2009/07/27/the-worlds-last-meatloaf/#comments Mon, 27 Jul 2009 19:41:53 +0000 austin http://mwb-dev.com/robertstjohn/manage/?p=55

Ingredients:
2 lbs Ground beef
1 Tbl Bacon grease (or canola oil)
1 cup Onion, minced
1 Tbl Worcestershire sauce
3/4 cup Celery, minced
3/4 cup Bell pepper, minced
1 tsp Garlic, minced
1/8 tsp Thyme, dry
1/4 tsp Oregano, dry
1 cup Breadcrumbs, coarse
1 Tbl Salt
1 cup Milk
1/2 cup Ketchup
3 Eggs
2 tsp Steak Seasoning (recipe page 253)
Preheat oven to 325 degrees.

Heat the bacon grease in a large skillet over medium heat. Sauté vegetables with salt and dry herbs until tender. Allow to cool.

Combine milk, eggs, Worcestershire and ketchup and mix well. Place ground beef, cooled vegetables and egg mixture into a large mixing bowl. Using your hands, squish the meatloaf until you have mixed everything together and all is well incorporated. Fold in the bread crumbs last.

Shape the meat mixture into the form of a loaf on a baking sheet. Using your hand, make an indentation down the center of the loaf (This is where the glaze goes). Bake 50 minutes.

While meatloaf is cooking make the glaze. Remove from the oven and spoon glaze down the center of the meatloaf and spread over the sides. Return meatloaf to oven, lower heat to 300 degrees and bake 30 minutes more. Allow meatloaf to rest 15 minutes before serving.

Yield: 8-10 servings

]]> http://robertstjohn.com/2009/07/27/the-worlds-last-meatloaf/feed/ 0 Comeback Sauce http://robertstjohn.com/2009/07/27/comeback-sauce/ http://robertstjohn.com/2009/07/27/comeback-sauce/#comments Mon, 27 Jul 2009 19:41:01 +0000 austin http://mwb-dev.com/robertstjohn/manage/?p=53

The ultimate Mississippi condiment. Invented in the Greek restaurants of Jackson, Mississippi. At the restaurant, we receive more comments on Comeback dressing than any other. People love it. It is versatile, and it is good. Use as a salad dressing, or as a fried-seafood condiment. I enjoy dipping crackers into it. Linda likes it on burgers, and there is absolutely no other condiment that should be served with onion rings.

Ingredients:
1 cup Mayonnaise
1/2 cup Ketchup
1/2 cup Chili Sauce
1/2 cup Cottonseed Oil
1/2 cup Yellow Onion, grated
3 tbl Lemon Juice
2 tbl Garlic, minced
1 tbl Paprika
1 tbl Water
1 tbl Worcestershire
1 tsp Pepper
1/2 tsp Dry Mustard
1 tsp Salt
Combine all ingredients in a food processor and mix well.

Yield: 3 1/2 cups

]]> http://robertstjohn.com/2009/07/27/comeback-sauce/feed/ 0 Black Eyed Peas With Roasted Red Pepper Aioli http://robertstjohn.com/2009/07/27/black-eyed-peas-with-roasted-red-pepper-aioli/ http://robertstjohn.com/2009/07/27/black-eyed-peas-with-roasted-red-pepper-aioli/#comments Mon, 27 Jul 2009 19:39:42 +0000 austin http://mwb-dev.com/robertstjohn/manage/?p=51 A pure Southern treat with a twist, and a perfect use for leftover black-eyed peas. However, the recipe so good, you’ll end up making them exclusively for this application and using the leftover black-eyed peas for a side dish with supper.

Ingredients:
1 tbl Bacon Grease (or Canola Oil)
1/4 cup Red Pepper, finely diced
1/4 cup Red Onion, finely diced
1/2 cup Green Onion, thinly sliced
1/2 tsp Garlic, minced
2 tsp Cumin
1/4 tsp Creole Seasoning
1/2 tsp Salt
3 cups Black-Eyed Peas, cooked
3/4 cup Japanese Bread Crumbs
2 Eggs
1/4 cup Olive Oil
1/4 cup Sour Cream
1/4 cup Roasted Red Peppers, small diced

Melt the bacon grease over medium heat and cook onions, red pepper, garlic and seasonings for four to five minutes. Remove from the heat.

Place two cups of black-eyed peas with eggs into a food processor, and puree until smooth.

Remove from processor and place processed peas in a mixing bowl. In a separate bowl, add vegetables, bread crumbs and remaining cup of whole peas, stirring gently. Firmly form the mixture into one-ounce cakes and refrigerate for one hour.

Preheat oven to 300 degrees.

In a large nonstick sauté pan, heat one to two tablespoons of olive oil over medium-high heat. Gently place the cakes into hot pan, and brown on both sides. Add more oil as needed.

Once all cakes are brown, place on a lightly oiled baking sheet, and bake 10 minutes. Top each black-eyed pea cake with a small dollop of sour cream and a few pieces of diced roasted peppers.

Yield: 20

]]> http://robertstjohn.com/2009/07/27/black-eyed-peas-with-roasted-red-pepper-aioli/feed/ 0