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Robert St. John

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

Main Dish

Grilled Shrimp & Pesto Pizzas

In a large skillet, heat olive oil over medium heat. Season the shrimp with the Old Bay and black pepper…

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Paneed Tripletail or Sheepshead

Preheat oven to 350. Put seasoned flour into a large shallow pan. Lightly flour filets (using no egg wash or…

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Freezer Sandwiches

Combine butter, horseradish, mustard and poppy seeds. Mix thoroughly. Open all of the hamburger buns and brush both sides of…

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Grillades & Grits

Place one to two tablespoons of the bacon grease in a large heavy skillet and place on high heat. Season…

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Maw-Maw’s Chicken

Preheat oven to 350. In a mixing bowl, combine garlic, buttermilk, salt, hot sauce and Worcestershire. Mix well and pour…

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Pork Tenderloin with Muscadine Glaze

Season the pork with the salt and pepper. In an ovenproof skillet, heat the olive oil over high heat. Once…

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Grouper Orleans

Preheat oven to 350 degrees Place seasoned flour into large shallow pan,.  Lightly flour filets.  Heater butter in a large…

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Orange County Ham

Place a large heavy duty skillet over medium-high heat. Melt half of the butter and just as it begins to…

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Pasta Roberto

I developed this for a friend’s birthday hosted at my home. It works well with large groups of all ages. I brought it in as a potential menu item during the initial recipe-testing phase of Tabella. It didn’t have a name, but – as a joke— I listed the temporary, tongue-in-cheek title as “Pasta Roberto,” assuming that we would find a better name before we opened. As we were getting the restaurant ready to open in the weeks before the launch, I cooked it often for the manager and staff lunches. They called it Pasta Roberto too. We never came up with an official name, and it still on the menu as Pasta Roberto.

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