Davidson Realty, Inc.

Jim’s Shish Kabobs Recipe!

April 3, 2012

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Posted by in Jim's Recipes

2787157_f4963 ½  Pounds lean meat, cut in cubes

SAUCE

1 ½ Cups wine vinegar
1 1/3 Cups salad oil
1 Teaspoon salt
1 Teaspoon pepper
1 Tablespoon rosemary
1 Tablespoon thyme
1 Teaspoon dry mustard
½ Teaspoon Worcestershire sauce
2 Cloves of garlic, chopped
1/3 Cup of soy sauce

VEGETABLES Read more

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Celebrate St. Patrick’s Day with Jim’s Corned Beef and Cabbage!

March 16, 2012

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Posted by in Jim's Recipes

four-leaf_cloverThis is my mother’s simple recipe and a favorite meal for many on St. Patrick’s Day.

Red Potatoes – unpeeled – 2 per person

Green Cabbage – Cut in quarters – 1 quarter per person

Whole Yellow Onions – 2 per person

Put corned beef and packaged juice in water with 2 bay leaves. Add 1 teaspoon of garlic, a teaspoon of vinegar, black pepper, and 3 medium whole onions. Boil meat 2 hours until real tender (at this point, check spices, i.e. salt, pepper and garlic). You may have to add water as the mixture boils down. Take meat out, put in potatoes one hour before serving. You may want to add additional whole onions (I do). Add cabbage 20 minutes before serving. Put all in and heat to serve.

Enjoy!

Jim

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Jim’s Take on the Classic Caesar Salad Recipe

February 29, 2012

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Posted by in Jim's Recipes

Leaves-of-cos-romaine-let-001This caesar salad recipe is sure to be one of your favorites! The gourmet presentation and mouth-watering sauce is perfect for any occasion.

2  Small cloves of garlic
3-4  Anchovies

Mash garlic and anchovies in bowl

 Juice from one lemon
2  Eggs
3 Tablespoons Worcestershire sauce
2  Splashes Tabasco sauce (I add more)
1 Teaspoon Grey Poupon Mustard
2 Heaping tablespoons of Parmesan cheese (Kraft)
1 Teaspoon black pepper
2  Tablespoons white vinegar
4 Tablespoons olive oil
2 Heads Romaine lettuce (prime leaves only) these are in center of
 head. Read more

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J.D.’s Snapper Almondine Recipe & Video!

October 20, 2011

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Posted by in Jim's Recipes, Videos

2011-10-18_18-36-56_27This is a wonderful dish recipe that maybe served with steamed vegetable, black beans and rice, baked potato, fried plantains, etc.

Pink, Red or Vermillion (Bee-liner) Snapper Filets – Skinned and Deboned
Safflower Oil, Lemon, Milk, Parsley, Butter, Sliced Almonds, Flour – seasoned with salt & pepper, &  Tabasco

Preparation: Cut fish filets into portion size pieces. Wash and soak in mixture of milk, a couple of splashes of Tabasco and a little salt. Let soak while you heat ⅔ stick of butter and 3 tablespoons of safflower oil in a large skillet. (Note: Safflower oil must be used, no substitution. It is sometimes difficult to find so make sure you have it before you plan this recipe.) Read more

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Cool Down Your Hot Summer Day with Jim’s Famous Pasta Salad!

July 26, 2011

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Posted by in Jim's Recipes

pasta saladJim Davidson has dozens of amazing recipes and this one is right up there with the best! It’s definitely Kristen Calhoun’s favorite. She is our Listing and Marketing Coordinator and also one of Jim’s daughters. Jim made a huge batch for a group of us that participated in Relay for Life this year. It was the perfect treat throughout a very hot day. We hope you love it as much as we do! 

JD’s FAMOUS PASTA SALAD

1  Green pepper (Bell) chopped
1  Red pepper chopped
1  Yellow pepper chopped
1  Bunch scallions (green onions) chopped
1  Cup chopped parsley
1  Cup sliced green olives
1  Cup sliced black olives
1  Cup sliced mushrooms (jar)
1  Tablespoon dried oregano
1  Teaspoon dried basil or optional 1 cup fresh chopped basil (which is better)
½  Teaspoon thyme
2  Teaspoon chopped or minced garlic (jar)
½  Cup olive oil
½  Cup Italian dressing
4  1 lb. packages of pasta (I use a mixture of 4 or 5 types of pasta but always include bow tie)

Put all ingredients in a bowl with olive oil and Italian dressing.  Mix well.  Cook pasta until done, but not mushy.  Run cold water over pasta until cool.  Drain pasta and add to mixture then stir.  Use additional Italian dressing to desired consistency.  Sprinkle with parmesan cheese.  Serve cold. I like to serve with my tuna salad.

Enjoy!

Jim

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