Skip to content

Robert St. John

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

Main Dish

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

Fried Oyster Salad

Fried Oysters Heat oil in cast iron skillet to 350 degrees. Combine cornmeal, corn flour, salt and Creole seasoning. Drop…

Read more

Veal Picatta

A mainstay in the early days of the Purple Parrot Café. I served this at my rehearsal dinner.

Read more

Eggplant Parmesan

I love this recipe. It’s probably one of my top three recipes in this book. Unlike most Italian-American restaurant preparations, the eggplant is not fried. Yet, like most great authentic Italian dishes it uses minimal ingredients, and the procedure is simple and uncomplicated. Make sure to use the absolute best buffalo mozzarella and Parmigiano Regianno you can find.

Read more

Chicken Picatta

I have been cooking and serving several versions of this recipe for the past 25 years. It’s always a crowd pleaser.

Read more