By Fred Seely, Editor
You had a Christmas card bonus if you’re on the Jimerson & Cobb law firm’s list.
“We have an events committee that plans something each month,” explained Charles Jimerson, a principal in the Jacksonville firm that specializes in construction law. “For instance, we put a miniature golf hole in each office and had a tournament. We also had food each day and different staff members would bring it in.”
Thus, there were recipes. Good ones, too, as the food itself became a competition.
It was Jimerson’s idea to compile the recipes and send the book as a holiday gift.
That idea was fine, but who would print it? Turns out there are companies that specialize in such things: you send them the recipes, they format everything and (for a fee, of course) send you however many copies you need.
Thus: “Law and Order Up: Where the Courtroom Meets the Dining Room,” a spiffy little book of recipes, 52 in all, each contributed by one of the 20 members of the firm.
Recipes range from the simple to the complex.
There’s a Slow Cooked Sticky Chicken from Felicia Flaum, the firm’s marketing coordinator, that should take no more than a few minutes to put together for its 3-4 hour cooking time in a crock pot.
Partner Brent Zimmerman’s Chicken Andouille Gumbo, as anyone who has ever tried a roux-based dish knows, takes a lot of maintenance, and partner Chris Cobb’s Spaghetti Pie has more ingredients that perhaps your kitchen counter can hold.
You’ll like Operations Manager Henry Farber’s China Pepper Steak, even though the name is very misleading (it has chicken instead of beef) and any New Year’s resolution can be ignored with Flaum’s Cream Cheese Cookies.
In addition to the recipes, the publisher includes plenty of food buying, cooking and party tips. There’s also a calorie chart which, it can be assumed, gets plenty of attention in a holiday season.
And, if you aren’t into all this, the book includes a mainstay for any amateur chef.
It doesn’t take much talent or time to prepare “The Jimerson,” the book’s very first recipe.
“Glenlivet 18-year-old scotch on the rocks. Served in a Styrofoam cup.”
China Pepper Steak (Chicken)
1 pound skinless chicken breasts, each cut into small pieces.
2 green peppers, sliced or chopped
2 tomatoes, chunked or quartered
1 cup bean sprouts
7 tablespoons soy sauce
1 stick margarine, melted
8 ounces of water
1/2 teaspoon white sugar
1 clove garlic, minced
1/8 teaspoon black pepper
1/2 teaspoon salt
Melt margarine in four-quart or larger kettle and add garlic, salt and pepper. Add chicken and cook for five minutes. Add soy sauce and sugar. Cover and simmer an additional five minutes. Add bean sprouts, tomatoes and green peppers with water. Cover and simmer for 45 minutes. Serve over rice.