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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Main Dish

Dr. Pepper Glazed Ham

Prepare grill for low heat cooking and soak 4 cups of wood chips. Combine all ingredients for the glaze in…

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Hoisin Glazed Chicken Wings

In a large stock pot, combine the water, soy sauce, sugar, salt, red pepper flakes, vinegar, and ginger. Bring this…

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Miniature Smoked Tenderloin Sandwiches with Three Spreads

Smoked Tenderloin Sandwiches Soak the wood chips for 2-3 hours and drain well. Prepare grill or smoker to cook at…

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Chilled Yellowfin Tuna with Mojo Mustard and Wasabi Cream

Tuna In a large sauté pan, heat the sesame oil until smoking. Season the tuna with the salt and pepper,…

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Boiled Shrimp with Seafood Remoulade Sauce and Cocktail Sauce

Boiled Shrimp  Place everything except the shrimp in an 8-quart stockpot. Bring the mixture to a simmer and cook for…

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Out of Bounds Bacon-Wrapped Pork Tenderloin

Pork Tenderloin Combine the apple juice, vinegar, bay leaf, brown sugar, cinnamon, pepper and salt in a small sauce pot…

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BBQ Shrimp

BBQ Shrimp Melt clarified butter in a skillet and add shrimp. Sauté for two minutes Add cracked black peppercorns and…

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Rosemary Roasted Chicken

Preheat oven to 350 degrees Rinse and dry the chicken. Combine the bacon fat and butter and rub this mixture…

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Pasta Trigiani

Bring the water and salt to a rolling boil in a large pot. While the water is coming to a…

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