Skip to content

Robert St. John

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

Broccoli Slaw

The guests will need a fork, but they’ll also need a bigger plate. The tiny broccoli florettes should be no larger than a thimble.

Ingredients

2 cups broccoli florettes, cut very small

2 cups broccoli stems, thinly julienned

1/2 cup green cabbage, finely shredded

1/2 cup red cabbage, finely shredded

1/2 cup carrot, shredded

1/4 cup red onion, finely shaved

 

Dressing

1 /2 cup red wine vinegar

1 /2 cup sugar

2 tsp Creole mustard

1 tsp horseradish

1 /2 cup Blue Plate® Mayonnaise

2 Tbsp sour cream

2 tsp lemon juice

1 tsp salt

1 /4 tsp black pepper

Instructions

Bring one quart of lightly salted water to a boil.

Cook broccoli for 45 seconds, drain immediately and run under very cold water. Use a paper towel to dry excess moisture from the broccoli.

Combine all the vegetables in a mixing bowl and add the dressing.

 

Dressing

In a small stainless steel pot, combine the sugar and vinegar. Simmer slowly until the mixture forms a thick syrup.

While the mixture is cooking, combine the remaining ingredients in a mixing bowl and blend well.

Slowly drizzle the vinegar mixture into the mayonnaise mixture.

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more