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.
The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.
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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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