Skip to content

Robert St. John

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

Fiery Cheese Straws

These aren’t as fiery as the name states. Add some more cayenne and watch your guests storm the bar.

Ingredients

1  pound          sharp cheddar cheese, shredded

2 cups              all purpose flour, sifted

1 /2  cup          butter, softened

1 /2 tsp            salt

1 /4  tsp           Cayenne pepper

1 /2 tsp            Creole seasoning

1/8 tsp             black pepper

1 tsp                 hot sauce

Instructions

Preheat oven to 375.

Process all ingredients in a food processor for about 30 seconds, the mixture should form into a ball.

On a floured surface, roll out the dough to 1 /4-inch thickness. Cut into 4-5-inch straws, one-half inch wide, and place on an ungreased baking sheet.

Bake for 8-10 minutes. Best when served right out of the oven.

Yield: 60-70 straws

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more