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Robert St. John

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

Main Dish

Pasta Trigiani

Bring the water and salt to a rolling boil in a large pot. While the water is coming to a…

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Soft Shell Crabs

Combine milk, eggs, tarragon, Hot Sauce, Creole Seasoning and mix well. Gently drop the crabs in the seasoned milk mixture…

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BBQ Ribs

Place the ribs in a large roasting pan or baking dish and pour the vinegar over the ribs. Using your…

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Carpetbagger Steaks with Andouille Stuffing

Let the steaks sit at room temperature for 15-20 minutes. Sprinkle both sides of the steaks with the steak seasoning.…

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RSJ’s Mississippi Pot Roast

Preheat oven to 275 degrees. Season the beef with Kosher salt, pepper, and steak seasoning. In a large heavy-duty skillet,…

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Lamb Kabobs with Raspberry Mint Dipping Sauce

My favorite flavors to accompany lamb are raspberry and mint. This recipe makes good use of them both. When using lesser cuts of lamb, I like to err on the medium side of rare.

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Smoked Beef Brisket

Place the brisket in a roasting pan. Pour vinegar over the brisket. Cover and refrigerate for 2 hours, turning every…

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Caccio e Pepe

Bring the water and salt to a boil in a large stock pot. Add the pasta to the boiling water,…

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Leg of Lamb with Raspberry Mint Chutney

Preheat oven to 375. Using a paring knife, cut 12 small pockets, spread out in the lamb leg. Insert one…

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