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Robert St. John

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


Supper Bread

Grocery store freezers are filled with pre-made cheese-and-garlic laden bread loaves. Do yourself a favor and make you own. This recipe is a perfect place to start.

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Sausage and Cheddar Ryes

Perfect with cocktails when uninvited guests show up.

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Miniature Crawfish Pies

As a party rule, passed hors d’oeuvres move slower than foods arranged on trays and placed on a table. This recipe might disprove that theory. They don’t have to be frozen to be enjoyed, cook before freezing for an instant treat. If you don’t have any of the Pepper Jelly Dipping Sauce made, substitute pepper jelly.

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Baked Shrimp Toast

Always use freshly grated parmesan cheese. Never use that powdery stuff that comes in a can. Use pepper-jelly dipping sauce, plum sauce, or muscadine sauce with this recipe.

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Baked Cheese Treats

Preheat oven to 400 degrees. Remove crust from French bread. Cut bread into 1 1 /2-inch thick circles, then cut…

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Deep South Party Mix

This is my twist on party mix. Put a few bowls of these out, and you’ll make a lot of folks happy. Fry in small batches so the oil temperature doesn’t drop too severely resulting in a greasy finished product.

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Stuffed Grilled Peppers

In a small sauté pan, heat the bacon fat over medium heat. Add onions, steak seasoning, salt, sugar and pepper…

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Tasso and Smoked Cheddar Cheesecake

One of the best tasting, and most versatile, recipes in this book. This can be made four or five days in advance. Beautiful on a sideboard for a cocktail party, perfect with a salad for lunch, an excellent side item with an entrée for dinner. Country ham, chopped bacon, or cooked sausage can be substituted for the Tasso (Cajun-spiced ham).

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Shrimp Tarts with Dirty Rice Pie Crust

The crust takes a little work, but it’s worth every minute spent preparing it. A perfect use for leftover dirty rice. The crust also freezes well, so make extra.

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