Skip to content

Robert St. John

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

Bacon Pimento Cheese

This recipe has bacon, not a typical pimento-cheese ingredient, although it adds a nice smokiness.

Ingredients

1 /2 cup cooked chopped  bacon

1 /2 pound extra-sharp white cheddar, roughly grated and at room temperature

1 /2 pound extra-sharp yellow cheddar, roughly grated and at room temperature

1 cup roasted red bell peppers, chopped

3/4 cup homemade mayonnaise

1/2 cup chopped green onions

2 teaspoons minced garlic

2 teaspoons creole seasoning

Salt and freshly ground black pepper

Instructions

In a large skillet, cook the bacon until brown and crisp, 6 to 7 minutes. Transfer to paper towels to drain and cool. Using the paddle attachment on an electric mixer, combine all ingredients until well blended.

Cover and refrigerate for at least 2-3 hours to allow flavors to meld.

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more