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Robert St. John

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


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.

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Deviled Eggs x3

For the hard-boiled eggs: Place 24 eggs in a large pot. Add cool water, enough to cover the eggs by…

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Andouille in Blankets

Preheat oven to 350. Using a sharp knife, cut the sausages into quarters, lengthwise. You should have sixteen- 4”5” long,…

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Artichoke and Crab Dip

Preheat oven to 350 degrees. Place oil in a medium sized sauté pan. Over medium heat cook the green onions…

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Crabmeat Wontons with a Sweet Chili Pepper Dipping Sauce

Using the paddle attachment on an electric mixer, whip the cream cheese until light and fluffy, scraping the sides and…

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Spinach and Pepper-Jack Dip

Chain restaurants have beaten the spinach-artichoke horse to death. There are no artichokes in this recipe (which is a good thing… since the ingredient listing is rather long) but the chains can’t compare with this homemade version.

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Oyster and Artichoke Dip

Oyster and Artichokes are classic New Orleans pairings. One of the most popular soups served at our restaurants is Oyster and Artichoke Bisque. This recipe uses that soup as inspiration.

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Not Your Ordinary, Average, Everyday Cheese Tart

One of the easiest recipes in the book. There are a lot of versions of this recipe floating around. This is mine. It is not a true tart for many reasons, but that’s what I call it. Once you taste it you’ll love it, and you can call it whatever you like.

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