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JD’s Garlic Cheese Grits Recipe

May 16, 2013

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Posted by in Jim's Recipes

A southern lady in Mississippi served me these grits with fire roasted duck and homemade bisquits.

  • 6 Cups boiling water
  • 1 ½  Cups quick grits (cook 5 minutes till done)
  • ½  lb. butter
  • 1 lb. Velveeta cheese (cut in chunks)
  • 2 Teaspoons of Lowery’s season salt
  • 2 Teaspoons garlic salt
  • 2 Tablespoons parsley flakes Read more
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Another Delicious Recipe from Jim – JD’s Cover Sauce for Sautéed Fish/Veal/Chicken Cutlets

April 18, 2013

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Posted by in Jim's Recipes
  • 1 can quartered artichoke hearts – chopped
  • 1 bunch scallions – chopped
  • 3 plum tomato’s – chopped
  • 1 small container fresh sliced mushrooms – chopped
  • 1 cup whole pitted kalamata greek olives
  • 1 tablespoon minced garlic
  • 3 tablespoons lemon juice
  • 1 cup white wine
  • ½ stick butter
  • 3 tablespoons extra virgin olive oil
  • ¼ cup parsley – chopped
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 dashes Louisiana Hot Sauce Read more
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JD’s World Famous Crock Pot Roast Recipe

March 29, 2013

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Posted by in Jim's Recipes

Large Rump Roast (4-6 lbs)

Water to 2/3 top of meat

Add:

  • 1 can diced tomatoes
  • 1 can Rotel tomato with green chilies
  • 1 tablespoon of Worcestershire
  • 1 tablespoon of A-1 Sauce
  • 1 large chopped onion
  • Dust with Goya seasoning, pepper and salt Read more
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JD’s World Famous Grilled Corn & Lump Crab Meat Chowder

December 17, 2012

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Posted by in Jim's Recipes

This is one of my very favorite chowders. This recipe was given to me by a very special friend.

  • 3 carrots
  • 3 ears corn
  • 1 med. Onion
  • 3 potatoes
  • 1 pkg. Hollandaise Sauce
  • 1 pt. heavy cream
  • 1 cup water
  • 1 large chicken bouillon cube
  • 1 stick margarine
  • 1 lb crab meat (I buy lump pasteurized at Kyles) Read more
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J & B Seafood Delight

May 7, 2012

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Posted by in Jim's Recipes

This recipe is a special one for me. I created it for my mother, Betty. It was her favorite seafood recipe and we enjoyed it many times together. That’s why it’s named Jim and Betty’s Seafood Delight.

imagesCA9ELU4B1 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
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, drained and halved)
2      Lobster tails, cut into bite size pieces
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 Read more

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