1 tablespoon = 3 teaspoons
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart
1 gallon = 4 quarts
16 ounces = 1 pound
Monthly Archives: May 2010
Roasted Garlic Burgers
Have you ever had them? If not, you should try them!! Now!!!
It’s very simple. Just use your most fabulous recipe for burgers, and incorporate garlic paste into the mix.
If you’re using 1 lb of meat, then use about 1/4 cup of garlic paste. If you’re using 2 lbs of meat, then use 1/2 cup…and so on.
In general, garlic paste consists of roasted garlic and olive oil. Blended it all up in a blender until it’s pasty. Yummy, yes. Super easy, yes.
Try it next time for a neat twist on your burger. It really is quite fab!!
**Disclaimer: You must love roasted garlic to appreciate this recipe** 
Seafood Fra Diavolo w/ Lemon Parmesan Pasta
This is a light, refreshing pasta dish that’s sure to please anyone that likes spicy, seafood, and pasta. You can adjust the amount of red pepper flakes to your liking. I personally add a bit more than the recipe states but when you’re cooking for younger kids, I’d ease up a bit. I found that this amount was perfect for the whole family.
Also, don’t hesitate to experiment with other seafood! Mussels, white fish, calamari all go fantastically in this dish!!
Have an Italian loaf ready for some serious dipping!!
Ingredients
1/2 pound large shrimp, peeled, deveined
1/2 pound little neck clams
Salt
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil
1 large shallot, sliced
3 cloves garlic, sliced
1 (14 1/2-ounce) can diced Italian tomatoes
1 cup dry white wine
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
2 tablespoon chopped fresh basil leaves
Directions
Heat the olive oil in a heavy large skillet over medium-high heat. Add the shrimp and season with salt and the red pepper flakes. Saute for about 1 to 2 minutes, constantly moving the shrimp around the skillet. Transfer the shrimp to a large plate; set aside. In the same pan, reduce the heat to medium and add the shallot and garlic; add additional olive oil if needed, and saute until the shallot is translucent (don’t let the garlic burn please). Add the can of tomatoes with the juice, wine, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Add the clams to the sauce, cover the pot and cook an additional 7 minutes until the shells open. Uncover and discard any clams that failed to open. Add the shrimp back to the pan and gently stir to incorporate. Top with the parsley and basil. Re-season if necessary. Serve over the Lemon and Parmesan Pasta, if desired. (recipe below)
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For this dish, I’ve adjust it just a bit from the original recipe to go along better with the Seafood Fra Diavolo.
If you’re enjoying this pasta alone, or with another dish, instead of the white pepper, use red pepper flakes. Also, when draining the pasta, reserve about a half cup of the pasta water and when you’re mixing all the ingredients together add a bit of the water to add a bit of moisture to the dish. Enjoy!!
Lemon and Parmesan Pasta
Ingredients
1 pound fettucine (or your favorite pasta)
1/2 cup clarified butter
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Kosher Salt
White Pepper
2/3 cup freshly grated Parmesan
Directions
Bring a large pot of salted water to a boil. Add the fettucine and cook until tender but still firm to the bite. Drain.
Stir the butter, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss. Season the pasta with salt and pepper. Sprinkle with the Parmesan and serve.
Zwiebelrostbraten (Ribeye with Crispy Onion)
This is an Austrian dish that I’ve only made a couple of times, and it’s been years since the last. This is not your normal Steak recipe. It has, among other things crispy onion, Dijon mustard, beef stock and butter. Yum.
As with any decent steak and onions recipe…this one begs for a side of potatoes.
Ingredients
Oil, for frying
2 onions, thinly sliced
Salt
1 cup all-purpose flour
4 medium-sized rib-eye steaks
Salt & black pepper
2 tbsp Dijon mustard
1/2 cup all-purpose flour
1 cup clarified butter, divided into 4ths
Juice from 1 lemon
1/2 cup beef stock
2 tbsp butter
1 tsp tarragon
1 tsp chives
Directions
Heat the oil for deep-frying to 325 degrees. Toss the onions in a bit of salt, then toss to coat in flour. Shake off excess flour and deep-fry the onions until golden brown. Remove and drain on paper towels. Place in an oven set on the lowest temperature to keep warm.
Season steaks with salt and pepper. In a heavy bottomed pan, heat 1/4 cup clarified butter to med-high heat. Brush only 1 side of the steak with mustard and lightly flour the same side. Sear meat, flour side first, for about 2 minutes or until a nice brown crust forms. Using tongs, turn over meat and saute for another 2 minutes. Repeat process with the remaining steaks, using additional clarified butter for each steak if needed. Each steak should be medium-rare. Transfer to a plate and loosely cover with foil to keep warm.
Pour off any remaining clarified butter, then bring the pan back up to temperature. Add the lemon juice and stock as well as any juice that has rendered from the plate that the steaks are resting on. Reduce by half. Add the butter and herbs and whisk together. Season with salt and pepper if needed.
Place each steak on a plate and top with sauce, then top with the crispy onions.
Spanish Tortilla
Ahhh…Spanish Tortilla. This is one of those dishes that I haven’t had or have made often, but consider one of the best things I’ve ever put in my mouth.
It’s simple to make, not too time consuming, and only has a few ingredients. The best thing about this dish is that it tastes great warm, cool, or at room temperature, and it’s good for breakfast, lunch, dinner, a snack, or even better; include it in your next Tapas party!
Yes. This is what you should make for breakfast tomorrow morning.
Ingredients
2 medium russet potatoes
2 medium onions
Extra-virgin olive oil, for frying
Kosher salt and pepper to taste
10 large eggs
Directions
Note: If you have a mandolin, it will come in handy for the slicing process.
Peel and thinly slice the potatoes, then soak in cold water. Peel and thinly slice the onions and set aside. After the potatoes soak 10 or 15 minutes, dry thoroughly. If you have a salad spinner, this would be a perfect time to use it.
In a large pan, heat enough olive oil to cover the potatoes. Once up to temperature, (check by placing 1 slice of potato in the oil. If it sizzles, it’s ready) cook the potatoes until tender. Your goal is not to fry them to the potato chip stage. They should have next to no color to them. If your skillet is large enough, add the onions about halfway through the cooking of the potatoes. If your skillet is not large enough to accommodate both; after you remove the potatoes, drain on paper towels and add the onions to the pan. The onions should be translucent, not fried. Remove the onions to the same paper towel as the potatoes and let drain.
In a large bowl, mix the eggs together just until incorporated. Once the potatoes and onions are well drained, add to the eggs. Season with salt and pepper.
Now, this is probably best done in a large non-stick skillet, but if you don’t have a non-stick then make sure you use enough of the reserved oil in your skillet to make sure the tortilla doesn’t stick. (even with non stick, you should have a bit of oil in the pan) And make sure your skillet is hot. The egg sets faster and that helps with the no stick issue.
Pour the mixture into the hot pan and stir with a spatula to create some texture. After about a minute or so on high heat, lower the heat to medium-high and cook until the eggs are mostly set.
Take a large plate or platter and place over the tortilla. Take the pan and carefully but quickly flip it over so the tortilla is now sitting on the platter. Slide the tortilla back into the skillet so the other side can cook and brown. Cover and cook for an additional 3-5 minutes.
Once done, carefully slide out onto a large cutting board and let cool for about 15 minutes. Cut into wedges and serve with Spanish sausage, Crema, Sofrito, or Roasted peppers.
BBQ Rub—Kansas City Style
This is probably the best rub around. Mind you, it’s the sweet kind, and is best on Pork or Chicken. Not too sure if you’d want to try this on Beef. The key to using this rub is to cook your meat low and slow. You don’t want the sugar to burn.
Cook low and slow, mop your meat with some bbq sauce (though any meat is very good with just the rub!) and serve. Yummy, yummy, yummy!!
Note: This recipe can easily be adjusted to suit your personal taste. It’s very user friendly!!
Ingredients
1/2 cup brown sugar
1/4 cup paprika
1/2 tbsp salt
1/2 tbsp pepper
1/2 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp cayenne pepper
Mix all the ingredients together and keep in an air tight container.
