Skip to content

Robert St. John

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

Summer Succotash


3 Tbl Bacon grease (or canola oil)

2 cups Squash, medium dice

1 /4 cup Onion, small chopped

1 Red bell pepper, medium dice

1 cup Fresh butter beans, cooked

1 cup Sweet Corn kernels, freshly scraped

1 /2 cup Chicken broth

2 tsp Creole Seasoning

1 tsp Thyme

1 /2 tsp Rosemary

1 Tbl Butter

Salt and pepper to taste


Heat bacon grease over medium high heat. Add squash, onion and bell pepper. Cook until softened. Add beans and corn. Continue cooking for two minutes. Add chicken broth.

Reduce heat to low and simmer until almost all liquid has evaporated. Add seasoning, herbs and butter.

Yield: six to eight servings

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