LOWCOUNTRY RECIPES
The How
and Why of It !
Dolphin Stuffed
Tomatoes
6 tomatoes, cored
¼ lb baked mahi
mahi, flaked
2 tbsp fresh tomato, chopped
¼ cup
cream cheese
3 jalapenos
¼ cup mayo
¼ cup bread
crumbs
½ tsp fresh lemon juice
¼ tsp marjoram
1
egg
Combine all ingredients
and fill cored tomatoes.
Cook at 325 degrees for 20
minutes.
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Jimbo’s Party Meatballs and Sauce
1/8 cup Jimbo’s Beef Rub per pound of
ground lean chuck or sirloin
½ cup sour cream
½ cup heavy cream
1 tbsp salt
¼ cup dry white wine
4 tbsp corn starch
Thoroughly
massage Rub into meat.
Form 1” sized meatballs.
Place on cookie sheet and
bake at 400 degrees for 10 minutes.
In a large
saucepan, combine sour cream, heavy cream, salt, wine,
corn starch and meatballs. Cook on low heat until the
sauce thickens.
Simmer on very low heat for
five minutes.
Transfer to chaffing dish.
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Shrimp Jimbo
2 cups chopped okra
1 cup chicken broth
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 small jar of pimiento, finely chopped
1 small can of green chilies, finely chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
1/4 teaspoon marjoram
1/4 teaspoon sweet paprika
1/4 stick of butter
1 pound local shrimp (see cook's note)
Salt to taste
Cook's note: Jim says friends don't let friends eat
imported shrimp.
Cook okra in chicken broth for about 30 minutes on
medium. When okra is mushy, beat it with a
whisk until liquefied. Saute onion, celery,
pimiento, chilies and spices in butter until onions are
translucent. Add liquefied okra and let
simmer for 20 minutes, stirring frequently.
Add peeled
shrimp and let simmer 5 minutes, stirring frequently.
Serve over white rice or eat as soup.
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Spinach Tarts
5 Tbsp flour
5 Tbsp butter
1 pack frozen spinach, thawed and
drained
Juice of ½ lemon
½ small shallot, diced
2 cloves garlic, chopped
2 small portabella mushrooms, finely
chopped
2 heaping cups ricotta cheese
½ cup heavy cream
2 egg yolks
Tart crusts, pre-cooked
Freshly grated parmesan cheese
(optional)
Fresh bacon bits (optional)
Mix flour and
butter together to form a ball (roux).
Place roux in saucepan on
medium heat.
When the roux has liquefied,
add shallots, garlic, mushrooms, and lemon juice.
Cook until shallots begin to
clarify.
Add spinach, ricotta cheese
and cream. Cook on medium low heat for 10 minutes,
stirring occasionally.
Allow mixture to cool.
Add egg yolks and mix
thoroughly.
Pour the mixture into
pre-prepared tart crusts.
Sprinkle parmesan and bacon
on top of tarts.
Bake for 25 minutes at 350
degrees.
Makes six large tarts.
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