4 cloves Garlic, minced
1 /2 tsp Oregano
1 /8 tsp Red pepper flakes
1 /2 cup White vinegar
1 1 /4 cups Corn oil
1 Tbsp Sugar
6 Tbsp Water
Place in a bottle and shake well. Refrigerate. Make 24 hours in advance of serving. Add 3 ounces feta cheese for a Greek-style dressing.
One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.
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From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)
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If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.
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