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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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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Another Great Recipe from Chef Jim – JD’s Tuna Salad!

June 24, 2011

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Posted by in Jim's Recipes

This month, World Golf Village Developer and extraordinary cook, Jim Davidson is sharing his world famous Tuna Salad recipe with us! Caddyshack has adapted this recipe for their menu. Enjoy!

  • 4 Cans 5 oz. Tuna (White Albacore in Water)
  • 1 Cup Sweet White Onion – fine diced
  • 1 Cup chopped Hamburger Dill Chips
  • 3 Tbsp Sweet Dill Relish – diced
  • 2 Splashes – Tabasco
  • Goya – Dust mixture
  • Celery Salt – Dust mixture
  • Pepper – To taste
  • Dukes Mayo – to consistency 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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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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