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Enjoy Jim Davidson’s Seafood Delight Recipe!

January 31, 2011

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Posted by in Jim's Recipes

J & B Seafood Delight

1 Stick butter
3 Tablespoons white wine
½  Cup chopped parsley (fresh)
1 ½  Cups chopped scallions (1/2 bottoms, ½ tops)
1 Cup sliced Greek olives (approx. ½ can)
2 Dashes Tabasco
2 Dashes Worcestershire
1 Teaspoon chopped garlic (from the jar, already chopped)
¾  Large fresh lemon squeezed (or 1 medium)
1 ½  Pounds peeled, deveined fresh shrimp. (26-30 count, headless)
1 ½ Pounds sea scallops (washed and drained)
1 8 oz. package vermicelli
2 8 oz. packs Feta cheese in water (whole, crumble for serving)
½ Teaspoon black pepper
½ Teaspoon red pepper
1 Teaspoon salt
2 Teaspoons oregano
1 Teaspoon thyme
½  Teaspoon basil
1 or 2  Small lobster tails, cut into bite size pieces Read more

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Jim Davidson Shares his Favorite Holiday Dessert Recipe!

December 22, 2010

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Posted by in Jim's Recipes

Bananas_FosterBananas Foster – Serves 6

• 6 Bananas (cut in half and sliced long ways)
• ¾ lb Light Brown Sugar
• ¾ cup Banana Liquor
• ¾ cup Light Rum
• ¾ stick Light Salted Butter (cut in sections)

In skillet (I use a copper clad oval skillet) add light brown sugar, butter (cut in sections) and banana liquor. Heat it up until bubbling, constantly stirring. Add bananas and gently turn (make sure not to break a part). Only cook about one minute per side. Add white rum and get mixture bubbling again and light the rum on fire. I use a grill lighter. The flame will be blue and burn of all the alcohol. Serve over Bluebell vanilla ice cream.

This dessert is always a big hit and will satisfy even the sweetest tooth!

Merry Christmas
Jim

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Jim Davidson’s Delicious Salmon Stuffed with Goat Cheese

August 18, 2010

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Posted by in Jim's Recipes

ING-salmon-filet-2_sqlFrom Jim Davidson’s kitchen to yours! This month he is showing us how to make salmon stuffed with goat cheese and spinach, one of Sherry Davidson’s favorites! If you are a resident of our St. Augustine golf course community, he recommends running up to Kyle’s Seafood off of US1to get the best salmon filets.

Salmon Stuffed with Goat Cheese & Fresh Spinach

Buy large salmon filets boned and skinned (I purchase ½ of the whole salmon and cut it into steaks 3”- 4” wide). Make sure the fish market pulls all the rib bones out of the meat.

Make a thick mixture of goat cheese (garlic or herb encrusted) and fresh spinach. Mixture should be very thick.

Rub each filet with olive oil and cut a small slice in the side of each filet to create a pocket for the stuffing mixture. Insert about 3 tablespoons of the goat cheese and fresh spinach mixture into each filet.

Completely wrap each filet in a pastry strip then baste the top of each pastry wrapped filet with egg wash (lightly whipped egg whites). Publix sells the pastry in the frozen section. Make sure to thoroughly thaw the pastry before use. Bake at 325° for 30 minutes until pastry is brown. While the salmon is cooking, I heat up a can of lobster bisque.

To serve put ¼ cup of lobster bisque on plate, put salmon on top of bisque, then put another ¼ cup of bisque on top of salmon. Serve with any type of paste (I like pasta with clam sauce and, of course, I used to enjoy a nice bottle of white wine!)

Jim

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