Mr. Bijoy Writes

Sometimes, you just need a super-easy recipe around the holidays. Big food holidays and all the prep required to put on such a show makes for delicious, easy meals like this to be truly appreciated, both by the people eating, and the people making the meal. I hope you enjoy! What ya need: 1 pound of quality orzo 1/2 pound of coarsely chopped sliced Serrano ham (2 cups) 1/2 pound of mild goat cheese, crumbled 5 scallions, thinly sliced Ok, so: Preheat your oven to the broiler setting. Grab a 3-quart oven-safe, preferably flameproof, baking dish. Most of these are about 2 inches deep. That's what you want. In a pot, cook orzo in salted water until al dente. Drain the water, reserving about 3/4 cup for later. In a bowl, toss the hot orzo with the remaining ingredients, reserved cooking water, and any salt and pepper you may want to add until the cheese is melted.Transfer this to your greased baking dish and broil until lightly browned. Thi

Candied bacon. I don't think I really need to elaborate anymore than necessary here. Make it, eat it, be happy. What ya need: 1 pound of somewhat lean bacon, sliced 3/4 cup of packed light brown sugar 2 tablespoons of finely ground black pepper Nonstick cooking spray Ok, so: Preheat your oven to 325ºF. In a large bowl, incorporate all of the pepper into the brown sugar with a whisk. A whisk will break apart the clumps in the sugar and allow for the most even mix with the least effort. So use a whisk. Now, grab a large baking sheet and line it with aluminum foil. Then set an oven-safe cooling/wire rack, that you've liberally coated in nonstick spray, on top of that. Slice-by-slice, dredge the bacon in the sugar mixture and set it out on the wire rack in one layer. You may need two baking sheets and you may need to do more than one batch, that's ok. Bake this for 20 minutes, take it out of the oven and promptly remove from the wire rack. Set aside to cool on a larg

I work in food. It's something I love. Often, people ask me about what they should get their "foodie" friends or family members as gifts. Now, I can't tell anyone what their friends and family need or should-have, but I know of some really cool things for the kitchen that may work. So here we go! One thing that people never think that they will actually use, actually want, but more importantly, kind of need, in the kitchen is a proper cast-iron skillet . Seriously. It's been a culinary staple for longer than a lot of countries, including the US, have existed. A restaurant-style rotary cheese grater is cool, but it isn't pretty. Until now . Fresh herbs are pretty great. But if you buy them from the store, storage can be a pain. Here's a really cool herb keeper that solves the issues of herb storage and looks fairly elegant in doing so.  I know a few people that collect salt & pepper shakers. So this one's for them.   Knives. Everyone is alw

  I often am asked what my favorite methods are for some simple things. Honestly, for a lot of things, I have more than one way of doing them, and I just choose the method I find best suited for the time and audience. So, in light of all this, here is one of my favorite steak rubs. If you don't put a rub on your steak or do anything to it, out side of seasoning it a little bit, I have nothing bad to say to you. That's how I generally like my steak. However, sometimes, I feel the need to step it up a bit. This recipe is just that- a step up. This recipe yields much more than you'll need for one steak, so don't overdo it. What ya need: 1/2 cup of light brown sugar 1/2 cup of kosher sea salt 2 tablespoons of cumin 2 tablespoons of garlic powder 2 tablespoons of onion powder 1 tablespoon of dry English mustard 1 tablespoon of cayenne pepper 1/2 tablespoon of finely ground white pepper 1/2 tablespoon of finely ground black pepper Ok, so- In a medium Tupperwar

So here's the thing - Sometimes it's difficult getting gifts for a guy who has a tendency to just buy the things that he wants. Therefore, I thought I'd compile this "Ultimate Gear" edition of the gift guide for those who have this dilemma. Also, this stuff is pretty damn cool. Sound good? Ok. Everyone knows that person who loves being the guy with a bottle-opener on hand at all times. The problem at hand is that a key-chain bottle-opener or a large bartender tool isn't all that much fun. To add, I don't want my keys being passed around to open up everyone's beer. So, for a soltion, check this out- Titanium Sunglasses . Classic style, awesome functionality. Just don't let them wear these inside at night. That's stupid. Ok, carrying around a camera everywhere is a pain in the ass. To add, it seems like phone-based cameras are taking off, both in functionality and convenience. However, sometimes, the quality is just appalling. So, some folks o

In the first installment of this year's gift guide, I present to you cigars. The past three years of gift guides have had a cigar guide, so I thought his would be the best place to start! So here are my choices for cigars that would make great gifts for the cigar smoker on your Christmas list - Winston Churchill No. 10 - A Davidoff cigar with a great, earthy profile. A great addition to any humidor Davidoff 100 Years Geneva - A carry-over from last year's list, I can't do justice in explaining this complex cigar. It's great. Bolivar Royal Corona - Spicy and splendid with the right amount of power. This is the cigar I like to gift most often. It speaks to most of the cigar smokers in my life.  La Flor Dominicana Air Bender Chisel - Bold, strong, beautiful. I love this smoke. If you have a cigar smoker in your life that appreciates cigars with a little heft, this is a great choice! Camacho Diploma- Another great smoke for the cigar smoker who appreciates a heartier

Here’s a really cool side-dish that is not only tasty, but fairly healthy. The spinach and mushrooms allow for a nutritional touch to a hearty dish. Have a great time with this and enjoy it! What ya need: 6 ounces of dried farfalle, also known as bow-tie pasta 1 tablespoon of  extra virgin olive oil 1 medium yellow onion, chopped well 1 cup of sliced portobello mushrooms, rinsed 2 cloves of fresh garlic, minced 4 cups of thinly sliced fresh spinach 1 teaspoon of fresh thyme 1/8 of teaspoon fresh ground black pepper 2 tablespoons of shredded Romano cheese Ok, so: Cook farfalle according to the directions on the box. Drain the water, but don’t rinse the pasta. In general, stop rinsing any pasta after cooking it. Well, unless the recipe calls for it. Grab a large skillet and heat the olive oil over medium heat. Add the onion, mushrooms, and garlic and cook for 3 minutes, or until the mushrooms are tender. Stir in the spinach, thyme, and pepper and cook for 1 minute. Add the co

Here's a great, nutritious side dish for recipe for you. I learned how to make this when I was working at a small bistro in St. Louis. It has it's roots in Italian cuisine, but has evolved here in America. It's tasty, healthy, easy, and a perfect side dish for a weeknight meal. I hope you like it! What ya need: 6 cups of fresh cut broccoli florets 2 bunches of fresh green beans, left uncut 2 tablespoons of extra virgin olive oil 1 tablespoon of dried red pepper flakes 2 cloves of garlic, minced 2 tablespoons of freshly grated Romano cheese, if desired kosher sea salt, to taste Ok, so- Fill a large pot with water and bring it to a roiling boil. Season this water, once boiling, with a few pinches of sea salt. Now, fill a large bowl with ice water and set aside. Throw the broccoli in the pot of boiling water and let cook for 3 minutes. Immediately remove from the boiling water and toss it in the bowl of ice water to stop the cooking. Repeat the cooking and shock

It's winter, and I think winter is the season for soups. So here's a delicious, warm bisque for all of you vegan/gluten-free folks to enjoy when it's cold outside! What ya need: 3 cups of vegetable stock 4 cups of butternut squash, peeled and cubed 3/4 cups of carrots, diced 1/2 cup of coconut milk 1/2 cup of onion, diced 1 tablespoon of canola oil 1 tablespoon of vegan butter, unsalted 1/2 teaspoon of kosher sea salt 1/2 teaspoon of fresh ground black pepper 1/4 teaspoon of ground nutmeg Ok, so- In a large pot, melt the vegan butter in the oil over medium heat. Stir in the diced onions until tender and translucent. At that point, add the carrots, squash, vegetable stock, salt, pepper, and nutmeg and increase the heat to bring it all to a boil. Once boiling, reduce the heat and let it all simmer until the carrots are fork tender. Now, transfer this mixture, a little at a time, to a blender and puree until smooth. Once it's all pureed, return the mixture

For many a century, cheese has been a tasty addition to many dishes. As Wisconsin has grown to be the heartland for American cheese, many Wisconsin recipes have come forth to create an especially cheesy cuisine. I learned how to make this soup on a short tour of Wisconsin. It’s an easy and quick crowd pleaser that works as a rich side soup for any occasion. Ingredients: 2 tablespoons of butter 1 ½ teaspoons of salt 1/3 cup of chopped celery ¼ teaspoon of ground black pepper 1/3 cup of chopped onions 4 cups of diced peeled potatoes 1 cup of shredded cheddar cheese 3 cups of chicken broth 2 cups of milk 1 dash of paprika Ok, so: In a big pot, melt the butter over medium-high heat. Saute the celery and onion in the butter until the celery gives and the onions are tender. Add in the potatoes and the broth then let this simmer for about 12 minutes, covered, or until the potatoes are tender. In small batches, puree this potato mixture in a blender or food processor. Return this

It's almost Thanksgiving and some people are asking for creative, new ideas for Thanksgiving side dishes. I posted this earlier this year, but decided to re-post it now, for ease. Enjoy!!! --- So sweet potatoes are good. Whiskey is good. So, logically, why not mix them together and see what happens? I tried. It's good. What ya need: 2-1/2 cups cooked, mashed sweet potatoes 4 Tablespoons butter, softened 1/2 cup firmly packed light brown sugar Pinch of salt 1/3 cup Jack Daniel's Whiskey Ok, so: Preheat the oven to 350ºF. In a big bowl, mix together the sweet potatoes, butter, brown sugar, salt, and whiskey. Spoon this mixture into a greased casserole dish or pie pan. Bake for about 20 to 25 minutes. Oh hey, you're done.

**NOTE: The use of a smoker is highly recommended for this recipe. The results are not nearly as delicious without it.** Here's the deal, pulled pork is delicious. Another thing, pulled pork takes time to be delicious. So, this recipe takes at least one day, and likely better to start one night and finish for dinner the next night. Don't worry, it's not a solid day of work, but it will take one day from start to finish. Ready? Ok, let's do this- The meat: 8 pound Boston Butt  What ya need for the brine: 8 ounces of quality molasses 12 ounces of pickling salt, or fine ground sea salt (make sure it's non-iodized salt) 56 ounces of clean water  8 ounces of Merlot What ya need for the rub:  1 tablespoon of onion powder 1 tablespoon of smoked paprika 1 teaspoon of whole fennel seed  1 teaspoon of chili powder 1 teaspoon of red pepper flakes 3/4 teaspoon of ground coriander 3/4 teaspoon of ground cumin Ok, so:      In a large (seriously big) ca

Cobbler. It's delicious. Blackberries. Also delicious. An easy, delicious cobbler. Duh. What ya need: 2 pounds of frozen blackberries 1 cup of sugar 1 cup of pancake or waffle mix. 3 tablespoons of quick-cooking rtapioca 2 tablespoons of honey 3/4 cup of quality cream soda 2 ounces of spiced rum Some non-stick cooking spray Ok, so: Coat a medium slow-cooker with cooking spray. In a large bowl, mix the blackberries, honey, sugar, and tapioca together. Put this mixture in the slow-cooker and sprinkle the waffle mix over the top. Then, slowly pour the cream soda and spiced rum over the top of the whole situation. . Cover and cook on low for 4 to 6 hours. Serve this warm with some whipped cream. It's just a nice plate of delicious. Enjoy!!

It's getting chilly and some of my friends out east have had their first snow. So, to me, this mean soup season! Here's a great soup recipe that is just delicious. Give it a shot! What ya need: 1- 28oz can of peeled tomatoes, diced 1 medium onion, chopped 2 cups of quality chicken stock 3/4 cup of heavy cream 1/2 cup of white wine 1/4 cup of fresh parsley, finely chopped 1/4 cup grated Parmesan cheese 1/2 teaspoon of kosher sea salt 1 teaspoon of chopped garlic 1 teaspoon of freshly ground black pepper 1 teaspoon of freshly squeezed lemon juice 3 tablespoons of dill, finely chopped Ok, so: In a large pot, mix all of the ingredients except for the parsley, Parmesan, salt, pepper, and heavy cream. Cook this over medium heat for 30 minutes, or until the tomatoes are tender. Add the rest of the ingredients, stir, and let simmer for 10 more minutes.  Super easy, super tasty! Enjoy!

Ok, so most people look at a crock-pot, or "slow cooker," with really simple, unimaginative glares. Well, let's stop doing that, ok? I dare you to try this out. It's a tasty Moo Shu Pork recipe that benefits from the ease of a crock-pot. What ya need: 1 1/2 pounds of boneless pork loin, cut into thin strips 16 ounces of quality hoisin sauce 3 tablespoons of quality soy sauce 4 scallions, finely chopped 2, 16 ounce bags of cole slaw mix 10 flour tortillas 1 tablespoon of freshly ground black pepper 1 teaspoon of coarse sea salt Ok, so: In a large bowl, toss the pork with the salt and pepper. Add this to your crock-pot (you'll need a 5qt cooker, at least) with the hoisin sauce and soy sauce. Stir this all together. Set the crock-pot to "high", cover, and cook for 90 minutes. At the end of 90 minutes, add 1/2 of the scallions, and the cole slaw mix and stir. Cook, covered, for another 90 minutes. When that's done, transfer to a large dis

People always ask why I don't post more Indian recipes, so, I guess I'll post one for you. What ya need- 2 onions, roughly chopped  1/2 cup unsalted butter, you can use soy margarine if you're vegan.   8 oz can of tomato sauce  8 cloves of garlic, minced  2 teaspoons of turmeric  1 teaspoon of cumin  1 teaspoon of allspice 1 1/2 teaspoons of cayenne pepper, use more or less, if you like 4 cans of garbanzo beans  2 green peppers, finely chopped  Salt to taste Ok, so- In a large pot, saute the onions in the butter until golden brown and slightly translucent. Then add tomato sauce, garlic, and spices. After this cooks for about 3-4 minutes, add the garbanzo beans and green peppers.  Saute this for about 10 minutes and salt to taste. There ya go!

Gluten-free diets tend to keep a lot of tasty treats out of reach. Here's a recipe for all of the gluten-free folks that may need a happy thought this week. And, let's be real, brownies are delicious!   What ya need: 1/4 cup of raw cacao powder 1/4 cup of coconut flour 1/4 cup of teff flour 1/4 cup of almond flour 1 tablespoon of decent instant coffee 1/2 teaspoon of xanthum gum 1/2 teaspoon of kosher sea salt 1/2 teaspoon of baking powder 1/2 teaspoon of baking soda 1/2 cup unsweetened applesauce, fresh is best 1/4 cup of quality almond milk 1/2 cup of palm sugar 1/4 cup of high-quality maple syrup 1/2 cup of "Earth Balance" Brand vegan butter 1 tablespoon of quality vanilla, (Nielsen-Massey is a great brand to use in everything regarding vanilla)   Ok, so - Preheat your over to 375 degrees Fahrenheit. In a big bowl, combine all of the ingredients and mix well. Pour this into a 8x8, or equivalent siz

This is a personal favorite condiment of mine. I rarely ever make it, only because I consume it almost immediately after making it. So, give it a shot and let me know what you think! What ya need: 1 stick of unsalted butter, at room temp 5 teaspoons of honey 1 teaspoon of chili powder (cayenne works) salt, to taste Ok, so - Whip all of the ingredients together until it forms a smooth mixture. Chill this in the fridge for a minimum of one hour. Spread this on toast, fry an egg in it, put it on a sandwich, eat it by the spoonful, whatever. Love it!

It's football season. In hand, it's tailgating season! Everyone seems to have a favorite tailgating recipe, and I have a few favorites myself. Here's a really easy one for you t share with your friends and family this weekend! What ya need: 8 to 10 country-style pork ribs, a slab or so, cut apart 1 bottle ketchup, (16-oz.) 1 package dry onion soup mix 1/4 cup red wine vinegar 1/4 cup dark corn syrup 2 tablespoons peanut oil 1 teaspoon freshly-ground black pepper 1 teaspoons cayenne pepper  1 teaspoon dry mustard 1/2 teaspoon soy sauce 1/2 teaspoon kosher salt Ok, so- Under a broiler, lightly brown the ribs. This shouldn't take more than 5 minutes. In a separate, small pot, combine all of the other ingredients and bring to a boil. Once boiling, decrease the heat and let simmer for about 2 minutes. Now, put the ribs and the sauce in the Crock Pot for 8-10 hours, on the low setting.

Riverboat Salmon is a fast preparation dish with some great benefits. This dish is light, yet filling and healthy. It’s a great main item in a light lunch or dinner. The rich flavor will please many and the light burden doesn’t weigh one down after the meal. What ya need: 4 salmon steaks (6-8oz. works best) 1 lemon, quartered 1 tablespoon butter 1 teaspoon soy sauce 1 teaspoon garlic powder Ok, so: Heat a large skillet over medium-low heat. Melt the butter in the skillet. When the butter is completely liquefied, add the soy sauce and garlic powder. Increase the heat to medium. Place the salmon in the skillet and cook 4 minutes on each side, or until well cooked. The fish will be thoroughly cooked when it flakes easily with a fork. Do not test doneness often or you will ruin the integrity of the filet. As the salmon is cooking, prepare the lemon. Cut the lemon in half. Cut one half of the lemon into four thin slices. Cut the other half of the lemon into four wedges. Wh

With the absence of the spices in this recipe it would be weinershnitzel. This dish, however, utilizes some American classics, such as seasoned salt and cayenne pepper, to allow for a more country home-style flavor.  What ya need: 2 pounds of quality veal steak 1 egg 1 ½ cups of bread crumbs or crushed crackers 1 teaspoon of seasoned salt 1 teaspoon of lemon juice ½ teaspoon of cayenne pepper ½ teaspoon of crushed black pepper (white peppercorns may be substituted) Vegetable oil Ok, so: Cut the veal steak into ½ inch thick slivers and allow them to better acclimate to the room temperature. While the steak is sitting out, mix the salt, black pepper, cayenne pepper, and bread crumbs in a shallow dish.  In another shallow dish, beat the egg. In a large skillet, pour in oil to ¼ inch in depth. Heat the skillet on medium heat. In the time it takes you to prepare the bread crumbs, skillet, and egg, the steak should be ready to cook. Take the veal, one piece at a time,

On a trip to Georgia a few years back I came across a portabella soup that sparked my interest. I remember walking into this small restaurant and wanting something warm to help ease the crisp night air. This soup looked good, so I ordered it. I tried for months to try and mimic the recipe and it finally came through. I suggest this soup for cooler days as part of a hearty meal. I hope you enjoy it as much as I did.  What ya need : ¼ cup of unsalted butter 5 chopped leeks (about 3 cups) 1 onion (roughly chopped) 10 ounces of portabella mushrooms (chopped – so about 4 cups) ¼ cup of all-purpose flour 3 cups of quality chicken stock 4 tablespoons of dry sherry 2 cups of Half & Half ¼ teaspoon of cayenne pepper ¼ teaspoon of ground black pepper (or white pepper, your choice) Ok, so: In a big pot, melt the butter over medium heat. Add the leeks and onion and sauté until the onions grow soft. This should take about ten minutes or so. Then add the mushrooms and

Healthy, easy, and good. That's pretty much all you really need, right? Ok, maybe not. Still give this a shot! What ya need: 1- 15oz can of white/cannellini beans, well-rinsed and drained 8 garlic cloves, roasted 2 tablespoons olive oil 2 tablespoons lemon juice Ok, so: Take all of the ingredients and blend in a blender or a food processor, until smooth.  That's it. You're done. Grab some pita chips and enjoy it!

Growing up, I had some issues with cooking rice. I know, right? How could an Indian not get rice? Anyway, back to the point. Here's a healthy, great rice recipe for you to try at home! I hope you enjoy it! What ya need: 1 cup of brown basmati rice 1 cup of low-fat coconut milk 1 cup of cold water 1 tablespoon of canola oil ½ cup of minced onions 1 small jalapeno pepper, seeded and minced 1 teaspoon of minced ginger Juice and zest of 1 lime Ok, so: In a medium saucepan, combine the rice, water, and coconut milk. Whisk this all together and bring to a boil over high heat.Once boiling, reduce the heat to low and cover. Let this simmer for about 45-50 minutes, or until nice and fluffy, and all of the liquid is absorbed into the rice. As the rice is cooking, in a large sauté pan over medium heat, heat up the oil and sauté the onions and jalapeno until the onions are translucent. Make sure you don't burn any of the veggies! When the rice is done cooking, add the ginge

"Gluten-free", "healthy", "low-calorie", and "high fiber" are buzzwords for some people, but run-away-scared terms for others. Let's try and find a happy medium. Here is a healthy, gluten-free recipe that tastes great and is, get this, a good dessert. What ya need: 6 cups of fresh raspberries 5 cups of fresh strawberries, stems removed 1/2 cup of cornstarch 1/2 cup of water 3/4 cup of granulated sugar 1/4 cup of whipping cream 2 teaspoons of confectioners' sugar 1/4 teaspoon of quality vanilla extract 3/4 cup of nonfat plain Greek yogurt Ok, so: In a blender, blend together the raspberries and strawberries until smooth. Push this mixture through a fine sieve into a large bowl. When you've pushed through all of the liquid and fine parts, add enough clean water to equal about 5 cups of liquid.  In a small bowl, mix the 1/2 cup of water with the cornstarch and the granulated sugar. Then, in a large saucepan, mix this mixtu

*Guest Post!!!*  Hey guys! I’m Alysia a healthy living blogger over at Slim Sanity . At my site, you’ll find healthy recipes and snack ideas, along with some of the workouts that I complete day to day. Thanks to Bijoy, I get to share a great new dinner recipe with you all today! The dinners I make ordinarily revolve around a protein dish, paired with some kind of vegetable. Unless I’m planning on a long run the next day, veggies are the only carbs I serve. Not to say that grain carbohydrates are bad. In fact, they show up in my breakfast and lunches quite frequently. This is just a diet that I typically follow, because it works for me! Today’s recipe is for turkey cutlets, along with a side of seasoned steamed broccoli. It’s by far the best turkey cutlet recipe I’ve ever tasted. Ingredients: 4 turkey cutlets, tenderized 2 tablespoons horseradish     2 tablespoons spicy brown mustard 1 tablespoon brown sugar 1 cup black beans   ½ teaspoon garlic salt   ½ teaspoon c

A good meatball is a staple of great Italian-American food. Back in St. Louis, a good meatball was how you could figure out if a restaurant was worth a damn. For those that don't know, I started my crazy journey into the culinary world in St. Louis. This recipe hits home for me, and I want to share it with you. I really hope you enjoy it! What ya need: 1 egg, slightly beaten 3/4 cup of  soft bread crumbs (1 slice) 1/4 cup of grated Parmesan cheese 1/4 cup of finely chopped onion 2 tablespoons of fresh parsley 2 cloves of garlic, minced 1/2 teaspoon of dried rosemary, crushed 1/4 teaspoon of salt

Watermelon salad is under-appreciated, and just tasty. Give this a shot as a fun side for a nice weekend meal or as a great side to any cookout. Enjoy! What ya need: 1 small seedless watermelon, cubed 1 small cucumber, finely diced 6 ounces of crumbled goat cheese 1/4 cup of fresh mint leaves, chopped 1 tablespoon of quality balsamic vinegar 1 teaspoon of honey Ok, so: In a big bowl, combine the watermelon, cheese, cucumber, and mint. Lightly stir this all together. Drizzle the vinegar and honey over the top of the mixture and refrigerate for at least 30 minutes before serving.

Healthy french fries exist? Well, they kind of exist. Most restaurant fries sit in the neighborhood of 400-500 calories per serving. These fries sit at around 175 calories per serving. You can thank me later. What ya need: 2 large baking potatoes 4 teaspoons of plain breadcrumbs (you don't need panko, but it works) 1/2 teaspoon of garlic powder 1/2 teaspoon of dried oregano 1/2 teaspoon of chili powder 1/4 teaspoon of kosher sea salt 1/4 teaspoon of ground black pepper 2 egg whites non-stick cooking spray Ok, so- Preheat your oven to 400°F. Now, half the potatoes, lengthwise and then cut each half into 1/4 inch thick fries. Pat the fries dry with a paper towel and set them aside. In a large plastic Ziploc, or off-brand, bag mix together the spices and the breadcrumbs. Then, in a large bowl, whisk the egg whites until they are a little foamy. You'll know when you're there, don't worry. Throw the fries into the eggs until the fries are well-coated. Then,

Let's get at least one more really great summer recipe in for the year. Ceviche freaks some people out, but you shouldn't be one of those people. The only thing you really need to keep in mind is that you absolutely MUST prepare this with fresh ingredients and consume it when fresh, or almost immediately.  What ya need: 1 pound of fresh Pacific halibut or other hearty fish, cubed 1 teaspoon of sea salt salt 3 tablespoons of fresh-squeezed lime juice 2 peeled and pitted avocados 3/4 cup of minced green olives 1/2 cup of diced tomatillos 1/4 cup of minced onion 1/4 cup of fresh cilantro leaves (get rid of the stems) 1 seeded and minced jalapeño 2 tablespoons of olive oil (you don't need it to be Extra Virgin) Ok, so- Toss the fish in the salt in a large bowl, until the fish is well-coated. Add the lime juice and toss until coated. Let this marinate for about 30 minutes, tossing about every 8-10 minutes, until the fish turns a tad opaque. This is what i

Get over the notion that potato salad needs to be cold. Seriously, stop it. Warm potato salad has been a tradition through these wonderful United States for a really, really long time. Therefore, try it, and maybe, just maybe, you'll love it. Feel free to thank me on a random Tuesday in the near future. What ya need: 8 red potatoes 1 teaspoon of lemon-pepper seasoning 2 tablespoons of seasoned salt 1 tablespoon of spicy Dijon mustard (a spicy German mustard works as well) 1/4 cup of mayonnaise (Do not substitute for light mayo or Miracle Whip) 1 cup of sour cream 1/4 cup of chopped parsley 1/4 cup of chopped green onion tops (don't use the white part) 1 cup chopped celery 3 hard boiled eggs, chopped into large chunks 1/4 cup of thinly sliced green bell peppers (cut into halves, then slice thinly) 1/4 cup of finely diced red bell peppers (if roasted red peppers are available, use those) Ok, so: In a big pot, boil the potatoes for about 15 minutes, or until tend

Sweet brisket? Yeah, that's a tasty proposition. Try this out for a happy thought! What ya need- 1 - 4lb beef brisket 1 tablespoons of tablespoon of cider vinegar 1 tablespoon of sugar 1 tablespoon of smoked paprika 1 tablespoon of ground black pepper 1 tablespoon of onion powder 1 teaspoon of ground red pepper (cayenne works fine) 1.5 quarts of  hickory wood smoking chips 1 cup Honey Barbecue Sauce 1/4 cup apple cider 2 tablespoons of Dijon Mustard   Ok, so:  Mix the sugar and the seasonings together. Rub this mix onto the meat and cover it all with plastic wrap. Refrigerate this for at least one hour. As the spices and meat are developing this tasty friendship, soak the hickory chips in water. Sprinkle a handful of the wet chips on the hot coals of your grill. place the

I have a few Vegan friends, Honestly, some of them make some tasty stuff. Others are incredibly terrible at making the Vegan lifestyle work for them. Here's some help for those people. Well, this is for everyone. It's chocolate mousse that is actually kinda good for you. Yeah, I said it. Good for you. What ya need: 8 ounces of dark chocolate 1, 12 oz package silken tofu  2 tablespoons of agave nectar 1 teaspoon of vanilla extract 2 tablespoons of espresso, chilled  Ok, so-  Using a double boiler, slowly melt chocolate until smooth. If you need to know how to construct a double boiler, Google it. It's super easy. Now, in a blender, combine the tofu, melted chocolate, agave nectar, vanilla extract and espresso. Blend this on high until it is smooth and creamy, also delicious. Put this in the fridge for at least 1 hour, to chill, before serving.

*Guest Post by J. Palmer of Cetta* Chocolate chip cookies have always been the comfort food of the American childhood. My mother made them for me have when I came home after a test or a gloomy day. As I've now grown older and have kids of my own, I try to keep some cookies around for my kids. This recipe is a little different. It's an autumn cookie, but I like it any time of year. Try it! The stuff: 1 cup of whole wheat flour 1 cup of all-purpose flour 3/4 teaspoon of baking soda 1/2 teaspoon of baking powder 1/2 teaspoon of fine kosher salt 1/2 teaspoon of ground cinnamon 1/4 teaspoon of ground nutmeg 2/3 cup of butter, at room temperature 1 cup of brown sugar 1 cup unsalted canned pumpkin 2 large eggs l teaspoon of vanilla extract 2/3 cup of mini dark chocolate chips What to do with the stuff- Preheat your oven to 375 degrees Fahrenheit. In a large bowl, whisk both flours, baking soda, baking powder, salt, cinnamon, and nutmeg together. In another bowl,

I like crab cakes. A lot. The real problem arises, as living in the Midwest,  it's not easy to find a good crab cake. Therefore, I have to make my own. So, today, I thought I'd share the recipe. Enjoy! 1 pound blue crab meat. 1 egg, lightly beaten 1/3 cup parsley, finely chopped 2 tablespoons mayonnaise 1/4 teaspoon Old Bay seasoning 1/4 teaspoon cayenne pepper 1/2 cup Saltines, crushed 1/8 teaspoon onion powder Salt and Pepper, to taste Ok, so-  In a bowl, mix the crushed crackers, crab, egg, mayo, and parsley with a dash of salt and pepper. Make sure the mix is even, but don't over mix. Form this into six cakes, about 3/4 inch thick. Put these cakes in the fridge for about two hours to allow the flavors to meld and be friends. After two hours, remove the cakes from the fridge and sprinkle with onion powder, Old Bay, and cayenne. In a large skillet, fry the cakes in butter, turning after about two minutes, until both sides are browned. Serve them hot with a

One of my very good friends asked me if I could help him with a recipe for a white alfredo sauce that incorporates bacon. Obviously, this is something I am more than happy to do. On pulling this recipe from my files, I thought I'd post it for all of you as well. I think you guys may enjoy it! What ya need: 10 slices of bacon (applewood smoked is best) 6 tablespoons of butter   2 tablespoons of cornstarch   1 pint of whipping cream   1/4 teaspoon of garlic powder 1/2 teaspoon of oregano   1/2 teaspoon of basil Ok, so: In a large skillet, fry the bacon until crispy. Set it aside on a paper towel to absorb the excess grease. In the same skillet, melt the butter. Once it is lightly browned, throw in the cornstarch and whipping cream and let it simmer while constantly whisking. Toss in the oregano, garlic powder and basil while whisking and allow the sauce to thicken. Finally, add the bacon and serve on top of whatever pasta you may choose. Enjoy!!

(guest post from Chef JD Barrow of ICG America) So when Bijoy approached me about doing this guest post, I had no idea what to do. So after some browsing and reading, I went to my files and found that this recipe might be up your alley! I hope you enjoy it! 1.75 cups pitted Kalamata olive 1/4 cup walnuts, toasted & chopped 1/4 cup olive oil 2 teaspoons coarse-grained Dijon mustard 1 clove of garlic 1 teaspoon fresh thyme, chopped 1 teaspoon fresh oregano, chopped 1 teaspoon fresh sage, chopped 1/4 teaspoon cayenne pepper Finely chop the black olives and 3 tablespoons of toasted walnuts in a food processor. Add the olive oil, mustard, garlic, thyme, oregano, sage, and cayenne pepper and continue to process until everything is a coarse, chunky puree. Stir in the rest of the walnuts and serve on toast. I hope you guys enjoy it!

I was at brunch with my friend Katie today and she brought up how she missed eating biscuits and gravy after she went vegan. Mainly for the lack of any really great vegan gravy recipes. Now, I love biscuits and gravy. I really do. So, when I was in the lab working this recipe out, I wanted to make something that actually works and actually tastes great. So, here's something yo may want to try! What ya need: 1/2 cup all purpose flour 4 cups of vegetable broth 1 medium white onion, diced small 2 tablespoons of olive oil 12 ounces of cremini mushrooms, thinly sliced 4 ounces of shiitake mushrooms, thinly sliced 4 cloves of garlic, minced 2 teaspoons of dried thyme 1 teaspoon of dried sage 1/2 teaspoons of kosher salt 1/4 teaspoon of fresh-ground black pepper 1/2 cup of chardonnay 2 tablespoons of quality nutritional yeast Ok, so: Grab a dry skillet. Emphasis here is on it being bone dry. Throw the flour into this skillet, lightly toss it, and let it lightly toast o

  Avocados are pretty great.  In an attempt to put them on everything, a friend asked me to find a recipe for a simple avocado sauce. Since I'm a good friend, and all, I happily obliged. I also had the recipe tested for tastiness in my test kitchen. Yeah, I have one of those. Jealous? I would be. What ya need: 1 ripe avocado, seeded and gutted 1/3 cup of fresh cilantro 2 cloves of garlic, peeled Sea salt, to taste Black pepper, to taste 1 tablespoon of olive oil 1/2 tablespoon of red wine vinegar Juice of 1 lime Ok, so: Ready? Ok. Put all of the ingredients in a blender or a food processor and blend until smooth. Add more salt and pepper, to your liking. Oh hey, you're done.  Treat yourself to a cookie.

Elephants are my favorite animal. I can delve into why I love them so much, but I don’t want to bore you with anecdotes from my childhood and other such things. So, if you didn’t know, I collect elephant figurines and the sort. Yesterday, I was on a walk and I went in to see my friend Hope at her store. She knows about my fascination with pachyderms and pointed out a new shipment of small pewter animals on a shelf. Among these animals was a small elephant. I asked her to name this small elephant, and she named him Robert. I just wanted to take this opportunity to introduce him. So here's a picture of him hanging out with some watermelon.

Gin. Some people love it, others do not. I'm a weird minority that just has to be in the mood for it to drink it. That mood doesn't grace my mind often, though. Regardless, here's a cool gin-based recipe that is just fun to drink. Ladies and gents, the Aviation- What ya need: 1 ounce fresh lemon juice 2 ounces gin 1/2 ounce maraschino liqueur 1/4 teaspoon simple syrup 1 cup ice cubes Ok, so- In a cocktail shaker, combine the lemon juice, gin, maraschino liqueur, and simple syrup. Throw in the ice and shake for about 20 seconds. Strain into an old fashioned glass or a coupe glass and enjoy! Some people garnish this with a cherry, but I could care less.

People used to drink. Take that how you will. I think that the art of the cocktail has gone to the way of the drunk girl, who thinks she can pull of pearls as well as Audrey Hepburn (hint: NO ONE pulls off pearls that well, you dumb whore), who orders a well vodka with cranberry and calls it classy. Sit the fuck down. Ok, I'm sorry for that. So here's the deal. About 90 years ago, someone thought up the Negroni. Drink this. Enjoy this. Smile. What ya need: 1.5 oz Campari 1.5 oz gin 1.5 oz sweet vermouth a sliver of orange peel Ok, so: Fill a glass with ice. Put all the ingredients in said glass. Stir together, gently. Boom, you're done. Let's all have a drink.

Ok, I'm just going to go ahead and vent here for a second. Get that sweet, colorful, absurd fruit out of your daiquiri. It's not supposed to be there. Stop it. For your drinking pleasure, here's how you make a real daiquiri. Ready? Ok. What ya need: 2 ounces of white rum (I prefer Bacardi Superior) 3/4 ounce of fresh squeezed lime juice (if you use Rose's lime or something like it, go read a book) 1 teaspoon of superfine (confectioner's) sugar Ok, so: Stir together lime juice and sugar. When well incorporated, add rum, fill with ice, and shake vigorously for about 15 seconds. Strain into a glass. Drink. Smile.

Here is the preliminary bracket for The Big Drank. Rules and guidelines will posted soon. Stay thirsty, my friends.

This recipe is derived from some basic Chinese and Thai beef and rice recipes. It has been softened to better compliment the palette and it’s not as spicy as it would traditionally be. If you are a fan of spicy foods, I would suggest adding more chili bean paste and experimenting with adding your own favorite pepper. Ingredients: 2 cups of rice 3¾ cups of water 4 tablespoons peanut oil 2 teaspoons salt 1 pound ground beef 2 tablespoons coarsely chopped garlic 1 tablespoon coarsely chopped ginger 2 teaspoons chili bean paste 1 teaspoon curry powder (can substitute curry paste) 3 tablespoons coarsely chopped green onions Ok, so: Cook the rice using the water in a large pot. Then heat a large skillet and add 2 tablespoons of the oil and the salt. Add the beef and stir-fry for about 4 minutes, or until the beef breaks apart well and is cooked thoroughly. Remove the meat from the skillet and set aside. Drain the oil and add another 2 tablespoons of oil to the pan