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Showing only recipes by “Robert St. John.”

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3950
bloody-mary-oyster-shooters

Bloody-Mary Oyster Shooters

Make a lot, because they’re gonna go fast. Before preparing a recipe have all of the ingredients measured and ready to be added. T...

3953
corn-and-crab-dip

Corn-and-Crab Dip

The Corn-and-Crab Bisque served at our restaurants is a recipe that we have been serving from day one. As with the Oyster-and-Artichoke ...

4155
yellowfin-tuna-kabobs

Yellowfin Tuna Kabobs

Ahi, bluefin, and all fresh varieties of tuna work well here. Great for a summer party by the pool.

4156
grilled-oysters-rockerfeller

Grilled Oysters Rockerfeller

A twist on the tried-and-true New Orleans classic. This is a less anise-flavored version; I prefer the flavor profile here to the original.

4157
grilled-tenderloin-salad

Grilled Tenderloin Salad

A good use for leftover whole grilled beef tenderloin. Substitute cabbages such as Savoy, bok choy, or your mama’s green cabbage.

4163
grilled-lamb-chops-with-roasted-garlic-mint-compound-butter

Grilled Lamb Chops with Roasted Garlic-Mint Compound...

Make all of the components ahead of time and grill the chops at the last minute.

4165
roasted-garlic-puree

Roasted Garlic Puree

Preheat oven to 350°. Remove the outermost layers of the skin on the garlic heads. Cut the top off so that the garlic cloves are expo...

4166
no-stick-grilling-marinade-for-beef

No-Stick Grilling Marinade for Beef

Brush this no-stick grilling marinade on burgers or steaks 30–45 minutes before grilling. A tarragon-flavored vinegar is a great su...

3951
the-worldrsquos-last-deviled-egg

The World’s Last Deviled Egg

I have to make a batch for the guests and a separate batch for my kids. They love them.

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