Skip to content

Robert St. John

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

Jalapeño Chips

Ingredients

2 cups              Canned Jalapeños, sliced

1 cup               Flour, all-purpose

1 Tbl               Creole Seasoning (page xx)

1 tsp                Salt

2 cups              Buttermilk

1                      Egg

1 1 /2 cups       Cornmeal

1 /2 cup           Corn flour

1 Tbl               Creole Seasoning (page xxx)

1 Tbl               Salt

3-4 quarts      Peanut Oil for frying

Instructions

Heat oil in a cast iron skillet to 350 degrees.

Mix the flour, Creole seasoning and salt in a bowl. Beat together the buttermilk and egg in a second bowl. In a third bowl combine cornmeal, corn flour and seasonings.

Place the jalapeños in the seasoned flour first, knock off excess flour and place in buttermilk mixture. Drain well. Coat with cornmeal mixture and drop into fryer. Fry until golden, approximately 5-7 minutes.

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more