Skip to content

Robert St. John

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

Out of Bounds Pimento Cheese

This recipe has bacon, not a typical pimento-cheese ingredient, although it adds a nice smokiness.

Ingredients

1 /2 cup Bacon, cooked, chopped

1 /2 pound White cheddar, extra-sharp, roughly grated and at room temperature

1 /2 pound Yellow cheddar, extra-sharp, roughly grated and at room temperature

1 cup Roasted red bell peppers, chopped

3/4 cup Homemade mayonnaise

1/2 cup Chopped green onions

2 tsp Minced garlic

2 tsp Creole seasoning

Salt and freshly ground black pepper to taste

Instructions

In a large skillet, cook the bacon until brown and crisp, 6 to 7 minutes. Transfer to paper towels to drain and cool. Using the paddle attachment on an electric mixer, gently combine all ingredients until well blended.

Cover and refrigerate for at least 2-3 hours to allow flavors to meld.

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

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