Davidson Realty, Inc.

Fried Fish Like You’ve Never had it Before!

October 8, 2010

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Posted by in Jim's Recipes

DSC00170This meal is a birthday favorite for Sam Peyton and the rest of the Davidson clan, but you don’t have to wait for a birthday to enjoy this delicious recipe!

JD’s Louisiana Fried Fish Filets

Ingredients: (For 6-8 people, normally assume 6oz. fish filet per person)
• 3 to 3.5 lbs of snapper or grouper filets. The filets must be skinned and deboned (Due to the current snapper ban I use Vermillion Snapper or Pink Snapper or any kind of grouper. You could use flounder I guess.
• 6 eggs – slightly beaten
• Tabasco (2 Tablespoons)
• Plain Flour
• Stone-ground Cornmeal (I use Martha White Self Rising – don’t use the boxed sweet kind – yuck!!)

Wash each filet then pat dry with paper towels. Next, cut the dark meat in the middle of each filet. The dark meat has most of the oil and can be fishy tasting. The fish filets will then be cut diagonally into ¾” to 1” strips. A marinate is then prepared by putting the six eggs slightly beaten in a bowl. Add the Tabasco. (Note – raw egg kills the heat in the Tabasco, while retaining the flavor of the Tabasco pepper: Trust me it will not be hot. Add fish fillets strips to marinade and let set for 30 minutes. Read more

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Even When a Restaurant Won’t Share Theirs, Jim Davidson will Share his!

September 15, 2010

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Posted by in Jim's Recipes

jimThis month Jim is kicking it up a notch and giving you one of his best recipes yet! If you wonder what’s on the table in our St. Augustine Florida homes then you want to give this recipe a try.  

Chicken Mambo Italiano

Chicken breast – (Pkg of skinned, boned 3 – 4 pieces)
Sun Dried Tomatoes – chopped (jar with tomatoes in olive oil and herbs) 2 jars
Mushrooms – sliced (fresh) 2 – 3 pkgs
Artichoke – quartered (canned) 2 cans
Garlic – 2 tsp
Olive Oil – ¼ to 1/3 cup
Marinara sauce – 1 large jar of Raos Marinara Sauce or homemade
Crushed red pepper – 1 tsp
Salt to Taste
Pepper to Taste
Light cream – 1 to 1 1/2 half pints
Bowtie Pasta (Farfalle) – 1 to 1-1/2 pkg.
Fresh Parmesan or Pecorino Romano

1. Marinate chicken breasts in Italian dressing then grill – don’t over cook since they will be cut into pieces and added to sauce mix.

2. In large skillet put olive oil on medium heat add garlic and drained sun dried tomatoes stirring constantly. Cook about 5 minutes; add marinara sauce and cream. NOTE: Sauce is 1/3 marinara, 2/3 cream. Bring to boil then add mushrooms and artichoke, cook about 15 min. stirring constantly. Once mushrooms appear cooked add chicken and cook additional 15 min. Salt and pepper to taste. Read more

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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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From Jim Davidson’s Kitchen: Snapper Fromage

July 15, 2010

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Posted by in Jim's Recipes

IMG_5326Last month, Jim Davidson, Master Developer of our favorite Jacksonville golf course community, shared his amazing meatloaf dish with us. This month, he is sharing my favorite dish he makes! It’s a bit more complicated, but totally worth it in deliciousness! Prepare to salivate:

Snapper Fromage (4-6 People)

5 Egg yolks whipped until frothy, add 2/3 jar of Kraft Mayonnaise, mix thoroughly.

Add 6-8 packages of fresh grated parmesan cheese until mixture is very thick, it should almost be like a thick paste.

I buy pink snapper if possible for this dish, but Red Snapper will do. You want the fish market to filet and debone the fish.

Prepare fish by cutting shoulders from belly side and trim off dark meat vein. Fish pieces should be 1/2” to 3/4” thick. You can stack belly-side pieces to achieve desired thickness. Wash fish filets and pat dry; put on cookie sheet that has been sprayed with Pam non-stick spray. Put layer of fromage sauce about 1/4” thick over each filet. You can refrigerate the fish, once prepared, for 2-3 hours prior to cooking. Put in pre-heated oven at 325 degrees for 20-25 minutes and then broil until brown. (BE CAREFUL – it is easy to burn fromage sauce). Take out of oven and let sit for 10-15 minutes prior to serving. I serve with pasta (linguine) and clam sauce.

 *Note: The fromage sauce may also be used on chicken breast.

Jim

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Jim Davidson Shares His Food Secrets

June 10, 2010

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Posted by in Jim's Recipes

MeatloafJim Davidson is not only the Master Developer of World Golf Village he is also a spectacular chef! Once a month he spoils us at our Friday Cookout, so we wanted to spoil you by giving away some of his secrets. Here is one of his great recipes to try at home:

Jim’s World Famous Meatloaf

 2-1/2 lbs Ground Meat (Beef or Venison) If beef, use lowfat
1-1/2 lbs Ground Pork
1 Fine Chopped Large Onion
1 15oz. can Hunts Tomato Sauce
1 14oz. can Diced Tomato (Drain Juice)
2 Large or XL Eggs beaten
Dust meat with Goya Adobo All Purpose Seasoning
Dust  meat with Black Pepper
Light Dust meat with Salt
10-20 drops Louisiana Hot Sauce
20+ drops A1 Sauce
½ cup Progresso Bread Crumbs – Plain
Ketchup swirl on top of each Meatloaf
Makes 2 – 10” x 6” x 2” Meatloafs – When you put each loaf in pan make sure that meat doesn’t touch any sides of pan.
Put in Aluminum Pans – 12” x 10-1/2”
Preheat oven 350°, cook uncovered on top shelf for approximately 2 hours or until 160° – 180°. May take a little less time.
Remember: This is a “Hands On” recipe. I wouldn’t recommend using your feet “like with grapes” but you MUST make sure every ingredient is thoroughly mixed.

Jim

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