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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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Make your Thanksgiving Southern with Jim’s Holiday Recipe!

November 17, 2010

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Posted by in Jim's Recipes

Southern Style – Baked Turkey, Cornbread Dressing and Giblet Gravy

thanksgiving-feastBaked Turkey
18lb – 20lb Turkey
Onions –Yellow (1-1/2 Large) or 3 to 4 small “bag type”
Bell Pepper – Green 1-½
Celery (½ bunch)
Salt & Pepper

Chop onions, bell pepper and celery. Thoroughly thaw turkey and wash inside and out. Put turkey in large deep roasting pan; add several inches of water so there will be plenty of drippings for the dressing and gravy. Dust top of turkey with salt and pepper. Add chopped onion, bell pepper and celery. If you are making giblet gravy add heart, liver, and gizzard to pan. Cover with 2 layers of heavy foil tightly. Cook @ 350° for 3 to 3-½ hours. If desired you can uncover turkey after 2-2-½ hours and let brown.

Cornbread Dressing
Martha White Self-Rising Cornmeal – 5lb bag
Onion-Yellow 1-½ large or 3 to 4 small “bag type”
Bell Pepper – Green 1-½
Celery – ½ bunch
Salt and Pepper
Buttermilk Biscuits 6-8
Rubbed Sage Read more

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