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Robert St. John

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

Vegetables

Stuffed Tomatoes

Remove the core of the tomatoes and slice across the very top of the tomato. Using a teaspoon scoop out…

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Asparagus Bread Pudding

Preheat oven to 325. Place three cups of water into a small saucepot and bring to a boil. Place the…

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Carriage House Restaurant Biscuit Recipe

Pre-heat oven to 450 degrees. Mix all dry ingredients and sift. Add shortening and cut with a pastry cutter until…

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Regina Charboneau’s Biscuits

Put flour, baking powder and sugar in the bowl of a stand mixer with a paddle attachment. Turn the machine…

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Voila Spinach

Heat the oil in a large skillet over low heat. Add the garlic and crushed red pepper and cook for…

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Summer Succotash

Heat bacon grease over medium high heat. Add squash, onion and bell pepper. Cook until softened. Add beans and corn.…

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Polenta

In a 2 quart sauce pot, bring the chicken stock to a boil. Add the polenta or cornmeal and reduce…

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RSJ’S Garlic Cheese Grits

Melt bacon grease over low heat in a 1 1 /2 quart sauce pot. Add garlic and salt and cook…

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Icebox Roll Dough

Pour water over shortening, sugar & salt. Blend and let cool. Add eggs and beat well. Let yeast stand in…

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