Skip to content

Robert St. John

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

Jalapeño Chips


2 cups              Canned Jalapeños, sliced

1 cup               Flour, all-purpose

1 Tbl               Creole Seasoning (page xx)

1 tsp                Salt

2 cups              Buttermilk

1                      Egg

1 1 /2 cups       Cornmeal

1 /2 cup           Corn flour

1 Tbl               Creole Seasoning (page xxx)

1 Tbl               Salt

3-4 quarts      Peanut Oil for frying


Heat oil in a cast iron skillet to 350 degrees.

Mix the flour, Creole seasoning and salt in a bowl. Beat together the buttermilk and egg in a second bowl. In a third bowl combine cornmeal, corn flour and seasonings.

Place the jalapeños in the seasoned flour first, knock off excess flour and place in buttermilk mixture. Drain well. Coat with cornmeal mixture and drop into fryer. Fry until golden, approximately 5-7 minutes.

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


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

Read more