Mr. Bijoy Writes

A friend asked for this recipe, so I thought I'd go ahead and share it with all of you! Enjoy! What ya need: 2 tablespoons of extra-virgin olive oil 1, 10-ounce, aged center-cut beef tenderloin 1 large shallot, peeled and chopped 1/2 cup of red wine, nothing too sweet 2 tablespoons of unsalted butter, chilled Kosher salt, to taste Ground black pepper, to taste Ok, so: Preheat your oven to 450ºF. In a heavy, oven-safe pan, heat your olive oil over high-heat until it almost reaches the smoking point. You don't want the oil to smoke, but you want it very hot. As it heats, season your beef with salt and pepper. Once the pan is hot, brown each side of the beef in the pan. Transfer the pan to your oven and roast for 10-15 minutes. You can check the internal temp to get an accurate cooking temp, 130ºF for rare (and delicious). Transfer your meat to a cutting board or plate and make a tent out of foil for it. Pour all but a small amount of the juices from the pan and

A lot of the cuisine in the middle east and the Mediterranean regions of our wonderful planet is quite healthy. Here's a take on a chickpea salad that a friend and I whipped up over some wine a few months ago. The combination of dates, rice, and chickpeas not only provide for a filling dish, but they also are packed with nutrients, fiber, and plant-based proteins to get you through a workout, a run or a busy day about town. Let me know how it turns out for you! What ya need: 2 tablespoons of olive oil 1/2 of a Vidalia onion 1 -16oz can of chickpeas, rinsed and drained 1/2 teaspoon of ground cumin 1/4 teaspoon of kosher salt ground black pepper, to taste 3 cups of cooked brown rice 1/2 cup of  pitted dates, chopped 1/4 cup of fresh mint , chopped 1/4 cup of fresh parsley , chopped Ok, so: In a large skillet, heat the oil over medium-high heat. Add the onion to the skillet and cook, sti