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Robert St. John

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

Pantry and Fridge

Roasted Red Pepper Aoili

Use a dollop to finish a wide variety of dishes. Linda likes to dip her French fries in it.

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Raspberry-Mint Sauce

In addition to the lamb application, it is a perfect accompaniment with pork and turkey.

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Plum Sauce

Paired with shrimp toast in this book, but can also be used as a glaze for roasting meats, or in a sauté pan for shrimp to be served over rice.

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Pepper Jelly Dipping Sauce

This recipe has multiple uses. It works as a sweet and spicy dipping sauce for shrimp toast and crabmeat puffs, but it also works well as a condiment to be served alongside egg rolls and spring rolls. For a unique and unusual treat, toss a few tablespoons of this sauce with fried popcorn shrimp, fried crawfish tails, or fried calamari.

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Muscadine Dipping Sauce

Muscadine jelly is one of the South’s greatest treasures. If you can’t find it in your local market, you live too far north.

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Lemon-Caper Tartar Sauce

Good with fried shrimp, oysters, catfish, or onion rings.

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Lamb Rub

Combine all ingredients and store in an airtight container

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Horseradish Mustard

This is a versatile sauce with an excellent shelf life. Good with almost any sandwich.

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Homemade Mayonnaise

Infinitely better than store bought.

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