Skip to content

Robert St. John

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

Bloody Mary Oyster Shooter

Make a lot, because they’re gonna go fast!

Ingredients

18 freshly shucked oysters

1 cup               ketchup

1/2 cup           chili sauce

1/4 cup           V-8 juice

2 Tbsp            Worcestershire Sauce

2 Tbsp            lemon juice, freshly squeezed

2 Tbsp            prepared horseradish

1 1/2 Tbsp      Tabasco

1/4 tsp             black pepper, freshly ground

1/2 tsp             salt

1 tsp                celery salt

Instructions

One day in advance, prepare the cocktail sauce by combining all ingredients except the oysters.

To Serve, place one oyster in a shot glass, top with 1 1/2 Tbsp of the cocktail sauce and serve.

 

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more