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Recipes
Eggs in Spicy Tomato Sauce
By ClaudiaJan
Directions Cook bacon in a large skillet over medium heat, turning occasionally, until browned, 4 to 5 minutes; tr...
- 4 slices bacon, cut 1/2 inch thick crosswise
- 4 cloves garlic, chopped
- 1 to 2 tablespoons chopped chipotle chiles in adobo
- 2 cans (28 ounces each) whole peeled tomatoes in juice
- Coarse salt and ground pepper
- 8 large eggs
- 1/2 cup crumbled feta cheese
- Tortilla chips, for serving (optional)
Perfect Tomato Salad
By ClaudiaJan
Directions With the tip of a paring knife, remove the stems from large tomatoes and slice them ¼ inch thick
- 1 1/2 pounds tomatoes, preferably a mix of colors and sizes
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
Magic Lemon Meringue Pie
By ClaudiaJan
Beat together yolks, sweetened condensed milk, lemon juice and rind
- 3 extra large egg yolks, beaten
- 1 can (14 oz.) sweetened condensed milk
- cup lemon juice
- 1 tsp. Grated lemon rind
- 3 extra large egg whites at room temperature
- cup sugar
- 1 baked Lemon Pie Crust at room temp.
Roasted Asparagus
By ClaudiaJan
Directions Heat the oven to 500 degrees F
- 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom
- 1 tablespoon olive oil
- 1 medium lemon, zested
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- Freshly ground black pepper
Jalapeño, Avocado and Bacon Burgers
By ClaudiaJan
Can’t find queso fresco in your supermarket? Use crumbled feta or goat cheese instead
- Ingredients:
- 6 6 6 jalapeño chiles
- 6 6 6 slices bacon
- 3 3 3 pounds ground beef chuck
- Salt and pepper
- 1/2 1/2 2 cup (about 2 ounces) crumbled queso fresco
- 1/2 1/2 1/2 cup mayonnaise
- 1/4 1/4 1/4 cup buttermilk
- 2 2 2 tablespoons extra-virgin olive oil
- 2 2 2 avocados, pitted and thinly sliced
- 1 1 1 bunch cilantro, chopped
- 1/2 1/2 1/2 onion, thinly sliced
- 6 6 6 hamburger buns, split
Linguine with Shrimp Scampi
By ClaudiaJan
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 ...
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Salmon Loaf
By ClaudiaJan
Drain salmon, reseve liguid
- 2 cans salmon
- cup minced onion, cup parsley, cup lemon juice, salt & pepper to taste
- 2 cups coarse cracker crumbs
- Milk
- 4 eggs, beaten
- cup melted butter or margarine
GREEN LIGHTNING (AKA JALAPENO SHRIMP SKEWERS)
By ClaudiaJan
We’ll warm up the grill with a nice dose of Southwestern heat
- METHOD :
- Direct grilling
- ADVANCE PREPARATION:
- 30 minutes for marinating the shrimp
- INGREDIENTS:
- 2 1/2 pounds jumbo shrimp
- 1 bunch cilantro, rinsed, stemmed, and coarsely chopped (about 1 cup)
- 4 to 8 jalapeno peppers, seeded and coarsely chopped (for hotter shrimp, leave the seeds in)
- 1 bunch scallions, both white and green parts, trimmed and coarsely chopped
- 5 cloves garlic, 3 cloves coarsely chopped, 2 cloves minced
- 1 1/2 teaspoons coarse salt (kosher or sea)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh lime juice
- 8 tablespoons (1 stick) salted butter
- Lime wedges, for serving
- YOU’LL ALSO NEED:
- 12 About 12 long (10- to 12-inch) metal or bamboo skewers
Tomato, Corn, and Avocado Salad
By ClaudiaJan
Nothing compares to the juiciness of summer tomatoes
- 1 ear corn (husk and silk removed; tip cut off)
- 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
- 1 avocado, halved, pitted, peeled, and diced
- 2 scallions, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil, such as safflower
- Coarse salt and ground pepper
Roma Tomato Jam edible food jam ketchup
By ClaudiaJan
Preheat oven to 350° F and line a sheet pan with parchment paper
- To serve as bruschetta:
- Turning tomatoes into jam means more flavor per bite and a spreadable topping for everything from bread to burgers.
- 5 lbs Roma or Plum tomatoes, halved
- 2 T olive oil
- Salt and pepper to taste
- ½ c dry red wine, such as Spanish Riojo
- 3 T agave nectar or honey
- 2 T aged (for at least 4 years) balsamic vinegar
- 5 whole cloves
- 3 cardamom pods
- 1 cinnamon stick
- Kosher salt to taste
- 1 baguette, sliced into ½-inch slices and toasted
- 1 lb manchego cheese, thinly sliced
- Tools
- Sheet pan
- Food processor
- Cheesecloth
- Large, heavy bottom saucepan