Skip to content

Robert St. John

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

Almost Bunyan’s Hot Bun Recipe

Ingredients

2 cups Finely Grated green cabbage
2 Tbsp Finely Grated carrot
1 Tbsp Finely Grated onion
1 Tbsp Finely Grated green pepper
1/4 tsp Paprika
1/2 tsp Red cayenne pepper
1/2 tsp Salt (non-iodized)
1/4 cup Sugar
1 Tbsp Louisiana hot sauce
2 Tbsp Ketchup
4 Tbsp French’s yellow mustard
1/4 cup White vinegar (add last, stir-in)
1/4 cup Apple cider vinegar (add last, stir-in)

Instructions

Add cabbage, carrots, onion, and bell pepper to a stainless steel bowl and mix well.

Separately, add paprika, cayenne, salt, and sugar and blend.
Stir in the hot sauce, ketchup, and mustard into the dry ingredients until well blended and paste-like.
Stir in the vinegars a little at a time to avoid clumping.

In a medium-sized sauce pan, heat to just short of boiling, stirring occasionally (3 minutes). Remove from heat and let cool

Pour sauce over the veggies and stir well. It may seem like there’s not enough
sauce for all the veggies, but once stirred well it should cover everything.

Cover and refrigerate a minimum of 24 hours, allowing time for
the flavors to blend, soften and pickle the veggies, and generally thicken up.

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more