Skip to content

Robert St. John

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

Main Dish

Shrimp, Crab and Andouille Gumbo

In a large skillet, combine oil, flour and file powder to form a roux. Cook over medium heat, stirring often…

Read more

Three Meat Meatloaf

Preheat oven to 325 degrees. Heat the bacon grease in a large skillet over medium heat. Sauté the vegetables with…

Read more

Wild Mushroom Risotto

In a very large skillet, heat 3 tablespoons of butter over medium heat and add shallots. Cook until onions become…

Read more

Orange Country Ham

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

Read more

Buttermilk Fried Chicken

Combine the poultry seasoning and buttermilk. Submerge the cut chicken in the buttermilk. Cover tightly and refrigerate for at least…

Read more

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…

Read more

Beef Tenderloin with Horseradish-Spiked Bordelaise Sauce

Preheat oven to 400. Remove the leaves from the thyme sprigs and chop the thyme. Add the thyme to the…

Read more

Shrimp Harrison

Season the shrimp with the salt, Old Bay Seasoning and black pepper. Place the olive oil in a large, heavy…

Read more

Seafood Courtbouillon

Fish Stock Place the water and all ingredients except the fish in a large sauce pot over medium heat. Bring…

Read more