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Robert St. John

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

Southern Classics

Grilled Potato Salad

A grill screen works best to cook the potatoes in this recipe. Place the potatoes, water and salt in a…

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Creamed Corn

Break two of the shucked corncobs in half. Place in a small sauce pot with two cups of water. Simmer…

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Creamed Corn Cornbread

Preheat oven to 425 degrees. Grease an 8 x 8 or 9 x 9 inch baking pan with nonstick cooking…

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Southern Butterbeans

Place the butterbeans, stock, salt, and meat in a medium saucepan over high heat. Bring to a boil. Reduce heat…

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Zucchini-Squash Casserole

Preheat oven to 400. Toss the olive oil, cut squashes, first teaspoon of salt, and Creole seasoning in a large…

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BBQ Shrimp

BBQ Shrimp Melt clarified butter in a skillet and add shrimp. Sauté for two minutes Add cracked black peppercorns and…

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Peach Shortcake & Vanilla Bean Ice Cream

Preheat the oven to 400 degrees F. Sift the flour, 2 tablespoon sugar, the baking powder, and salt into the…

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Place dry lentils in a mesh strainer. Rinse under cold water for 2 minutes. In a 3-quart stock pot over…

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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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