Mr. Bijoy Writes

I had some cheese straws in Alabama during the holidays once. It's cheese. In a snack. Come on. Make these. (Got this recipe from my friend Mrs. L) What ya need: 1 pound extra sharp cheddar cheese, grated and softened 1/2 cup (1 stick) butter, softened 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 to 1 teaspoon cayenne pepper 1 teaspoon salt Ok, so: Heat your oven to 325 degrees Fahrenheit. In a food processor, pulse together cheese and butter until well combined. Add the rest of the ingredients and pulse and pulse until you have a paste-like dough. Now get a icing bag with a star tip and put the dough into the bag. Pipe the dough into even strips on a non-stick baking sheet. Bake these for about 10-15 minutes until the cheese stops sizzling. At that point, remove the straws from the oven and let them cool completely. Store them in an airtight container. Tasty stuff right here.

I was at the zoo with my girlfriend the other day and Nutella came up in conversation. However brief the aside, it got me thinking about a Nutella-based recipe to share with you all. So I spent a tasty couple of hours experimenting with an idea to make Nutella better, if that's even possible. So I have just this for you. A simple, easy mousse recipe. What ya need: 1 15oz jar of Nutella 4 cups reduced-fat ricotta cheese (you can use whole milk if it's on hand) 1 tablespoon of cocoa powder (hot chocolate mix works as well) Ok, so: Get a big bowl and put all of the Nutella in said bowl. Fold 1/2 cup of the ricotta into the Nutella. Now add in the ricotta, in about two more additions, folding until nice and smooth. Now refrigerate this for about two hours before serving. Garnish the mousse with the cocoa powder right before serving. It's pretty good.

I love me some mashes potatoes. However, I've found it a bit difficult to make them creamy and happy for my vegan friends. Try this recipe for a vegan-friendly mashed potato recipe that is great for the holidays! What ya need: 5 large potatoes, cut into small cubes 1 cup liquid nondairy creamer (I'm a fan of 'Silk') 2 tablespoons margarine 1/4 cup fresh chives, chopped 1 teaspoon salt 1 teaspoon pepper Ok, so: Get a big pot. Put the potatoes in the pot and cover with water. Bring the water to a boil. Cook the potatoes at a rolling boil for about twenty minutes. Now strain the potatoes out of the water and put them in a big bowl. Throw the "creamer", margarine, chives, salt and pepper in to the bowl and mix this all together until smooth.

I was at brunch today with my brother Amit and two of his friends. One of which, let's call her S, is a pretty big foodie. In turn, our conversation was rather food-centric throughout the meal. Since it was brunch, bacon made its way onto the table. That got me thinking about bacon and bacon-based recipes. Now I don't think bacon goes well with EVERYTHING. But, if you want a great way to put bacon on almost anything, make this bacon butter. It's easy and it's really quite good. What ya need: 1 stick (1/4 lb) unsalted butter, softened to room temperature 1/2 cup crisp bacon, finely crushed or crumbled (Serrano ham works as well) 1/4 Tbsp kosher salt (If you're using a specialty salt such as Himalayan, use a little less) 1/2 Tbsp freshly ground white pepper Ok, so: Grab a big bowl and throw in the butter and bacon. Mix these together until well-blended. Now throw in the salt and pepper, a little at a time, mixing as you go. Taste the butter between adding more salt an...

If you've been following along here, you know that I have mild love-affair with cigars. Ok, it's more than a "mild" love-affair. I love those sticks of fermented tobacco. Now, among my circle of friends, I'm the guy everyone goes to when they need a cigar suggestion for their dads, brothers, cousins, bosses, crushes, etc. In light of this, this year I'm writing a separate, cigar-based gift guide for all of those who may need such help. My "rare" suggestions: Fonseca CXX - A great mix of spicy and smooth with a nutty finish. Get the Corona size. Davidoff 100 Years Geneva - I can't do justice in explaining this complex cigar. It's great. My general suggestions: Rocky Patel Zen - A really smooth, almost creamy cigar. A great price-point here as well. Le Bijou 1922 Box Pressed Torpedo - Just make sure to get the torpedo here. Worth it. Hammer & Sickle Moscow City - It's a bitch to keep lit, but it's tasty. My loves: Arturo Fuente Hemi...

Tony is a well-respected restaurateur in St. Louis. He’s hosted presidents and dignitaries in his fine establishments. Yet, even with all this notoriety, he has remained humble and kind. His friendly nature surprised me at first, but I soon found him to be a man worthy of all that he had earned. I named this rich, hearty salmon dish in his honor. This dish is sure to be a favorite to many. The mild flavors coupled with the crisp essence of this salmon are a happy addition to any meal. Ingredients: 1 2lb. salmon filet 3 shallots 1 clove of garlic 1 ½ cup of fresh basil, chopped ¼ cup of fresh parsley, chopped ¾ cup of dry white wine ½ cup of light cream 1½ tablespoons of unsalted butter (make sure it is unsalted) 1 tablespoon fresh lemon juice (bottled juice may be substituted, but not recommended) ¼ teaspoon of freshly ground white pepper (black pepper is a suitable substitute) ¼ teaspoon salt (or modified to taste) Ok, so: Cut the salmon filet into 6 equa...

Ever wonder how restaurant macaroni and cheese always seems to taste different? It's because of what you can call an easy-ratio recipe. This means that if you double the ingredients in this recipe, you get double the product. This will only work for a few multiples, but it's a handy recipe. What ya need: 1 1/2 cups macaroni 6 ounces colby cheese, shredded 1/2 cup Cheddar cheese, shredded 2 tablespoons heavy cream salt to taste Ok, so: Get a big pot of lightly-salted water and bring it to a boil. Add the pasta to the boiling water and cook for about 10 minutes, until al dente. Then drain the water from the pot and put the pasta back in the pot. Set the heat at low and then add the cheeses and the cream into the pot. Lightly stir this until well-incorporated. Add salt to taste. Boom. Done.

I slipped a leaf from the very dead pepper plant on my porch into my book as a makeshift bookmark. Now, just watching the ribbon of smoke loft from my cigar, I am reminded of what got me into the world of fermented, cured, and rolled tobacco. I've spent some time working in cigar shops, pairing whiskey and rum with cigars. I've been to an IPCPR show, learning more about the business end than I had ever really cared to know. I've written to senators and congressmen about cigar-based legislation, taking what may have been my first real political stand on anything. So as I sit here, I think about that first cigar. It was a chilly April morning years ago as I sat with my friend behind the coffee shop we used to frequent. He pulled two cigars from his topcoat with this grin that can only really be explained as pure bliss. He handed me this short cigar (Arturo Fuente Short Story, for those wondering) and handed me a punch cutter. I messed that cut up, somehow. Don't ask, I do...

So some folks put cheese on their broccoli. A lot of people put cheese on macaroni. Why not put it all together? Ok, so this idea came from a conversation I had last night, the mac & cheese part, not the broccoli. I just happen to like broccoli. Judge me, if you like. Also, I had a friend supply me with this one. 1 small winter (butternut, acorn) peeled, seeded and cut into small chunks olive oil 1 bunch of basil, stems removed 2 slices good brown bread, stale or dried out in the oven 1/2 a small head of broccoli roughly chopped 4 tablespoons creme fraiche or sour cream 1.75 cups grated white cheddar cheese 1.75 cups grated gruyere cheese a large handful of yellow cherry tomatoes 3 cups macaroni elbows Ok, so: Preheat your oven to 400ºF with a rack in the middle. Then get a large pot of water on the stove to boil. Now arrange the squash on a large baking sheet. Drizzle some olive oil and sprinkle some salt and pepper on the squash. Then bake for about 25 minutes until nice and gold...

I know that steak tartare gets a really bad rep these days. I understand why. I really do. But I don't think people should fear tartare. Yeah, it's uncooked, but hey, so is celery. Ok, that's a bad analogy. Let's just get to making food. What ya need: 1 Asian pear, cored, quartered 1 1/4 teaspoons fresh lemon juice 2 tablespoons finely chopped scallions 2 tablespoons soy sauce 2 teaspoons toasted sesame seeds 1 1/2 teaspoons toasted sesame oil 1 garlic clove, grated 1/8 teaspoon ground black pepper 8 oz of high quality filet mignon, cut into 1/8" cubes Kosher salt 2" pieces of chives Ok, so: Peel one pear quarter and cut it into tiny cubes. Throw those in a bowl and toss with 1/4 teaspoon lemon juice. Cut the remaining pear quarters into thin slices and toss those with one teaspoon of lemon juice and set aside. Now take the scallions, the soy sauce, one teaspoon of the sesame seeds, the sesame oil, garlic and pepper and put them in a bowl. Whisk that all toget...

I'm in a pretty good mood today, despite how terribly gloomy it is outside. So, for this bit of happiness, I'm going to give you a recipe that one of my dear baker friends gave to me. It's tasty, especially if you enjoy coffee. 2 sticks (1/2 pound) unsalted butter 5 ounces unsweetened chocolate 2 tablespoons instant-espresso powder 2 cups sugar 1 teaspoon pure vanilla extract 5 large eggs 1 cup all-purpose flour 1 tablespoon cinnamon 1/2 teaspoon salt Get a rack set to the middle of your oven, then preheat it to 350°F. Grab yourself a 13x9-inch baking pan. You know, the "brownie pan." Butter & flour that pan. Now get yourself a heavy saucepan and put it over low-heat on the stove. Melt down the butter & chocolate with the espresso powder. Once it's smooth, remove it from heat and let it cool until just slightly warm. Now whisk in the sugar, vanilla, and eggs, in that order. Be sure to add the eggs one at a time until the mixture has become smooth and e...

In 2009 I wanted to own a clothing line. A cool line that made really cool t-shirts. Honestly though, I had no idea what I was doing. But hey, I've made leaps before, so why not, right? Yeah, that's how it started. 4 shirts, 2 online shops, and a spokeselephant (we'll get to that some other time). I was going to do this. It was going to be cool. Over the course of two years, the line grew. Loophole Clothing Company was growing. However, it wasn't selling. I was the line's biggest customer. That wasn't hard to do, seeing as if they were only four customers. Ever. Total. Yeah, I failed. I refused to recognize it. I refused to say that my little baby was a failure. The one company that I really never wanted to lose was going to fail. It was a hard pill to swallow. Now I must say one thing here- this isn't the first company I built that didn't work. It's happened before. I've dealt with it. It happens. However, I didn't want to lose Loophole. Loo...

So every once in a while I share random stuff about style and other such things. In list form. Because I want to. So there. Also, most of these are for men. A real Timex is cooler than a fake Rolex. Buy the Timex Mercury if you go this route. Men, $90 shoes might last you a year. You want your shoes to last longer than one year. Oh, and shine those shoes. Just do it. And also consider all shirts and other clothing as disposable. Just because you own golf clubs doesn't mean that you get to dress like an idiot. Stop it. Umbrellas are like gloves, get nice ones but know that you will lose them. If you own a leather blazer, put it away. Forever. You are not Bon Jovi, get rid of those damn leather pants. Tip your tailor and housekeeper as you tip your waiter. It is worth it. Overdress for almost everything. It's better that way. If a saleswoman tells you what you may be buying will be "the new black", they are telling you a lie. A big fat lie. Men need not wear tank tops. ...

So lately, I've seen people doing this "20 things about me" stuff on twitter. So instead of giving people 20 more tweets that you likely won't read, I'll write a blog post you won't read! And yes, I'm sure I'll get some judgement from some of these. Here we gooo!!!!! When I was younger I wanted to grow up to be an Olympic swimmer. But I'd be a nice person. I hear Michael Phelps isn't very nice. That's not cool. I'm told that, for a guy, I have a lot of shoes. Cookies are awesome. If you disagree, you're wrong.Also applies for Cookie Monster. I'm an Eagle Scout. I HATE doing dishes. Really ask anyone who knows me. When referring to Kool-Aid, I only accept the color of the Kool-Aid as a reference to the flavor. Also, red Kool-Aid is my favorite. I'm kind of a geek when it comes to history. I got bored once and studied behavioral science in human interaction for fun. Yes, for fun. Elephants are my favorite animal. I have no i...

Last night I had a good time talking to my good friend Matt. He and I have always had a passion for ceviche in all of its glory. Therefore, today I give you a ceviche recipe. I hope you enjoy it! What ya need: 1 pound fresh Pacific halibut or other firm-fleshed fish 1 teaspoon kosher salt 3 tablespoons fresh lime juice 2 ripe avocados, peeled and pitted 3/4 cup green olives, sliced 1/2 cup tomatillos, diced 1/4 cup onion, very finely chopped 1/4 cup fresh cilantro leaves 1 jalapeño, stemmed, seeded, and minced (optional) 2 tablespoons olive oil Tostadas or tortilla chips Ok, so: Grab a sharp knife and chop the fish into half-inch cubes. Now grab a medium-sized bowl, and coat the fish with salt and lime juice by tossing it around in the bowl. Now let this sit and marinate for about 30 minutes, tossing it every so often to maintain the coating. Now dice your avocados into small cubes. Throw the avocados and the other ingredients into the bowl and season with olive oil to taste. Boom,...

Every had a Palmer? It's really easy to make and unlike th Arnold Palmer, this has booze in it. What ya need: 2 oz of whiskey. 1/2 teaspoon of lemon Juice 1 dash of bitters Ok so: Shake all the ingredients in a shaker and then strain into a cocktail glass. Boom, you're done.

Swordfish tastes good. If you like fish, you should try this. It's a quick recipe that tastes great. What ya need: 6 swordfish steaks about 1 inch thick 1/2 cup vegetable oil 1/4 cup lemon juice 2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/8 teaspoon ground black pepper 1/8 teaspoon Tabasco sauce 1/4 teaspoon sweet paprika Preparation: Rinse swordfish steaks well under cold water and pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce and stir until well incorporated. Brush the fish with the mixture, not using all of it, then sprinkle half of the paprika over the fish. Set remaining lemon juice mixture and paprika aside for later. Now get your grill going and grease the grill well. Medium coals are best for this. Grill the fish for about eight minutes per side. Be sure to baste the fish with the lemon juice mixture as you grill and keep sprinkling the rest of the paprika on the ...

You want a fun, easy recipe? Here ya go. You're welcome. What you will need: String beans (about 8 per person) 2 ounces black beans, soaked, rinsed and strained; pour hot water over the beans 1 teaspoon ginger, finely minced 1 teaspoon garlic, finely minced 2 tablespoons premium oyster sauce 2 tablespoons low-sodium soy sauce 1 teaspoon premium rice vinegar 1 teaspoon scallion whites, finely minced half red chili, finely minced Directions: Get a big pan, or a wok. If you have a wok, use the wok. It's sexier. Saute your ginger and garlic until a little bit golden. Throw in the rest of the ingredients and saute until heated through, about 5 minutes. Guess what? You're done. Yeah. Seriously. You're done.

Here's a fun little side condiment. It's been a while since I've posted, so here's a quick one for you! What ya need: 8 ounces (250 g) shiitake mushrooms 1 leek, white and light green parts, sliced 1 cup (250 mL) chopped onion 1 clove garlic, finely chopped 2 tablespoons (25 mL) olive oil 3 cups (750 mL) vegetable stock, divided 1 teaspoon (15 mL) pure maple syrup 1 teaspoon (5 mL) salt Ok, so: Grab your mushrooms and trim the stems from them. Throw the stems away, you won't need them. Then slice the caps and set aside. Now grab a large saucepan and put it over medium heat. Then combine the leek, onion, garlic and oil. Cook it for about 10 minutes, until the mushrooms are soft. Add mushrooms and 1⁄2 cup of the stock and bring it all to a gentle boil. Cover it, reduce the heat and let it simmer for 15 minutes. Now go ahead and add the remaining 21⁄2 cups of the stock, maple syrup and salt. Bring that all to a boil. Coverit again, reduce the heat and let it si...

Yum yums in ya tum tums!!!! What ya need: 2 large ripe avocados Juice of 1 lemon 4 cups Mushroom Broth (check other 8-11 post) Vegetable stock or water 1 potato, peeled and cut into 1⁄2-inch cubes Sea salt and freshly ground pepper 1⁄4 teaspoon hot pepper flakes 1⁄2 cup rice milk or soy milk 4 tablespoons chopped fresh chives or Basil Pesto, optional Ok, so: Grab your avocados and peel, pit and slice them in half. Place them in a bowl with some lemon juice. In a saucepan, bring broth to a gentle boil over high heat. Add avocados with lemon juice and potato. Season to taste with salt, pepper and hot pepper flakes. Cover, reduce heat and simmer for 15 minutes or until potato is soft. Let cool. In a blender, combine rice milk and avocado mixture and blend until smooth. Transfer to a bowl, cover and refrigerate for 1 hour or until well chilled. Ladle into soup bowls and garnish with chopped chives, if using.

So people always ask me if I know of a better alternative to store-bought pesto. I think it's a dumb question because "homemade" seems like the logical answer, and it is the logical answer. More so, you can alter your pesto to you, or your family's, tastes. So, here we go! Ingredients 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste Ok, so: Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. Then slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated...

A simple salmon dish inspired by the simplicity of college life follows. Most of the ingredients are easily found in any grocery store and are cost-efficient. This is a nice, simple recipe that produces a strong end product. A friend of mine found this recipe in college and still uses it to feed her family. What ya need: 2 2lb. salmon filets (skin on) ½ cup of light Karo Brand syrup (generic substitutes will suffice) 1 cup of ketchup 1 lemon 1 medium-sized onion 1 strip of bacon ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder Ok, so: Preheat oven to 400 degrees. Place one salmon filet, skin side down, on a large sheet of foil in a baking pan. Mix salt, pepper, and garlic powder in a small bowl. Make sure to incorporate all spices well in the mixture. Half and thinly slice the lemon and onion. Slice bacon strip into 1-inch strips. Sprinkle entire contents of the spice bowl onto the salmon filet. Layer lemon, onion, and bacon over salmon. Mix th...

Named after a baked snapper dish made at a small eatery in La Zarza, Spain, which recently closed. In honor of this eatery, I give you a hearty baked snapper fit for anyone. Ingredients: 5 six ounce Red Snapper filets 3 medium sweet onions, sliced into thin rings 4 medium bell peppers, sliced into rings 1/2 cup Spanish olive oil 1 teaspoon salt 1/8 teaspoon pepper 3/4 cup beef broth 1 cup Pinot Noir 1 to 2 cloves garlic, minced 1 teaspoon Toasted almonds 2 sprigs of parsley Non-stick cooking spray Ok, so: In a bowl, whisk the olive oil, beef broth, salt, pepper, pinot noir, and garlic together into a well-mixed sauce. In a medium baking dish, at least two inches in depth, spray a light layer of non-stick cooking spray. Place the sliced onions at the bottom of the dish and top the onions with the red snapper filets. Arrange the sliced bell peppers over the salmon. Pour the previously prepared sauce over the onions, snapper, and peppers. Bake this for about 25...

Well, this is just easy. In short, a steak spiced with the fusion of the Far East and modern America. It’s inspired by a trip to Los Angeles where I found that so many different flavors can mix and produce an amazing product. And yes, it’s really easy. Ingredients: 1½ pounds of lean steak 1 teaspoon sea salt ½ teaspoon ground black pepper 2 teaspoons sesame oil (can substitute olive oil) ¼ cup of minced green onions 2 teaspoons chopped and peeled fresh ginger (a ginger puree or paste also works well) 3 tablespoons oyster sauce (optional, but recommended) 2 tablespoons peanut oil (can substitute olive oil) Ok, so: Preheat the grill. Rub the steaks with salt, pepper, and sesame oil. When the grill is prepared and properly hot, cook the steaks on one side for 7½ minutes. Turn the steak over and cook for the same amount of time. As the steak is cooking, combine green onions, ginger and oyster sauce. Toss this mixture. Heat the peanut oil in a pan until i...

When I was in Los Angeles I ate at a small eatery in the Brentwood neighborhood. Though I cannot remember the name of this place, I will have trouble forgetting the mushroom sauce that I was served. I created my own version with a little more flavor and richness. I made the sauce a thick concoction especially for meats and warm dishes. This is a rich sauce that can work great with a warm salad or as a dressing for meats. As a suggestion, bake a chicken breast and dress it with this syrup. Ingredients: 4 tablespoons of grapeseed oil 14 ounces of chopped shitake stems (from 2 pounds shitake mushrooms) 3 cups of water 3 cups of chicken broth Ok, so: In a large skillet, heat the oil for about 2 minutes. Add the stems and cook over medium heat for about 5 minutes, or until you achieve a deep brown color. Add the water and the broth as you stir. Bring this to a boil. Reduce to about 1 cup. This might take a little under 15 minutes. Strain the broth and return the m...

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed. It's just a plain old tomato confit. Try it. You might like it. Oh yeah, and it's vegan-friendly! What ya need: 18 plum tomatoes, peeled 3/4 cup extra-virgin olive oil 2 1/2 teaspoons minced fresh thyme ...

So my friend asked me for some help today. She wanted a chilled soup . Now I know that she has some dietary restrictions, but that's what's great about chilled soups- they are very kind to all sorts of dietary guidelines! So I called an old friend of mine and asked him to send over his award-winning gazpacho recipe. He was kind to oblige, so, Katie, this one's for you! What ya need: 1 pound fresh asparagus, tough ends removed 1/2 pound leek tops (the green stuff), rinsed well 1 large green bell pepper, seeds and white pith removed 1/4 cup tightly packed fresh basil 4 cloves garlic 1/4 cup grated nutritional yeast 1/2 cup cold water 1 teaspoon seasoned salt 1 teaspoon sea or kosher salt (if you can get Himalayan salt, use that) 1 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup champagne vinegar Ok, so: Get a pot and fill it with some water. Boil said water. Then take your asparagus and blanch it in the water for 25-30 seconds. As soon a...

I first had a variation of this dressing in a Chicago eatery. The flavors are very subtle, yet rich, while at the same time light. I know, that may sound a little contradictory, but that’s just how it works out. It took me a while to build a version of this dressing that suited my needs for ease and flavor, but it worked itself out. This works great on a salad but for a fresh twist, warm it up for a few minutes and drizzle it over some halibut or salmon. Ingredients: 10 Heirloom tomatoes 4 tablespoons of sea salt 2 tablespoons of extra virgin olive oil 1 tablespoon white balsamic vinegar 1 tablespoon of minced chives 1 tablespoon of minced shallots 1 teaspoon of ground fennel 1 clove of minced garlic Table salt and ground pepper to taste Ok, so: In a blender, puree the tomatoes and the salt until smooth. Strain this puree through cheesecloth, saving the water. In fact, the water that comes through the cheesecloth is all you want to keep. You may want to no...

Yeah, you read that right- Pork Gumbo. It takes about an hour from start to finish, so it's quick. It tastes wonderful, so there's that. Give it a shot! What ya need: * 1 pound pork loin, cubed * 1 tablespoon butter * 2 tablespoons all-purpose flour * 1 cup beef broth or homemade beef stock * 1 15oz. can stewed tomatoes * 10oz sliced okra * 10oz frozen succotash * 1 teaspoon Frank's Red Hot sauce * 1.5 teaspoon black pepper * 1 bay leaf Ok, so: You're gonna want a dutch oven for this one. If you don't have one, a large pot works too. So, spray your Dutch oven with cooking spray to prevent sticking. Heat up the oven over medium heat and as soon as the pan is hot, add the pork. Cook the pork for about 4-5 minutes, or until it's lightly browned on all sides. Now, using tongs, take the pork out of the oven and set aside. Then add the butter to the oven. Once the butter is half-way melted, add the flour and start stirring. In a ...

I like shrimp. Fresh, well prepared shrimp are always welcome at my table! If you're like me, and have a limited amount of time but want to create a nice shrimp preparation for you and a few friends, I have something for you! What ya need: 3 pounds of fresh, unpeeled shrimp 1 stick of butter 3 tablespoons of chopped garlic 4-5 tablespoons of freshly ground black pepper (I like Tellicherry myself) Ok, so: Preheat your oven to 450. While the oven is heating up, wash and drain your shrimp, as to free all the sea debris from the food. Place the shrimp in a shallow baking pan and set aside. Now, in a small saucepan on medium-low heat, melt your butter. once the butter is melted, saute your garlic for about 3 minutes. When the garlic is nice and soft, pour it over your shrimp and toss to evenly coat the shrimp. Use 1/2 of your pepper to coat the shrimp and bake the shrimp for about 5 minutes. Then turn the shrimp, and use the rest of the pepper to coat that side of the shrimp....

Having lived in many a situation with dozens of roommates over the past few years, I have grown to learn one thing; the strength of a relationship between friends is often tested through co-existence in a common space. This is a quick, hearty soup dedicated to all of those friends I’ve lived with who I now am honored to consider brothers. This is a feel-good recipe for those feel-good moments. It also works great as a great pre-study meal. Ingredients: 1 medium chicken breast (cut into chunks) 10 ounces of chicken broth 10 ounces of water 2 teaspoons of uncooked rice 1 egg ½ stick butter or margarine ½ teaspoon ground black pepper ½ teaspoon salt 1 teaspoon lemon juice Ok, so: In a medium sized pot, or saucepan if you wish to use such terminology, over medium heat, throw in the butter, salt and pepper. Allow the butter to melt and mix the contents of the pot. Place the chunks of chicken into the butter carefully, as to ensure no butter spatters onto you...

My variation of hummus. Just try it. What ya gonna need: 1 can of chickpeas 2 cloves of garlic 3 tablespoons of tahini 3 tablespoons of olive oil (you don't need EVOO) 1 teaspoon of curry powder ------- Ok, so: Drain up to half of the liquid out of the can of chick peas. Put all the ingredients into a mixer and mix on high, stirring occasionally until it is a creamy, paste consistency. Garnish with extra-virgin olive oil and fresh mint.

It's eatin-outside season! Fire up the grill, get that lemonade just right, make sure that beer is cold and the charcoal hot, and get to eatin! But an entire meal can't be sustained ONLY on the grill. Wait, yeah it can, but it can be a serious pain in the ass. So, today I've decided I'd give you a recipe for dip. Chili and cheese dip. A hot dip, so you don't have to worry about it being outside. Sound good? Ok, let's go! What ya need: 15 oz. of chili (you can make your own or go canned, it's all up to you) 16 oz of cream cheese, softened (that's 2 standard 8oz packages) 2 cups of finely grated sharp cheddar cheese 3 finely chopped green onions Ok, so: Get your oven going at 350 degrees Fahrenheit. Grab a saucepan and heat your chili at medium to medium-low heat (so it doesn't overcook) until warm. That should take about 5 minutes. Then grab a medium-sized (1.5 qt) casserole dish. Take your cream cheese and press a layer down onto the bott...

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 t...

This simple, classic fish entrée is a St. Louis take on a cajun classic. The easy preparation in hand with the satisfying product is great. Ingredients: 4 eight ounce red snapper filets 5 tablespoons of melted butter 1/2 tablespoon hungarian paprika 1 1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne, or hot red, pepper 1/2 teaspoon thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon oregano Ok, so: Thoroughly mix everything but the red snapper and butter in a small bowl and set aside. Heat a very large skillet over medium-low heat. Brush the red snapper filets with melted butter until evenly coated, then add another light coating of the seasoning prepared earlier. Place the filets on the skillet, skin-side down. Drizzle some more melted butter over the fish and cook for four to five minutes. Flip the filets and cook for another two minutes. If any melted butter is left over, top the filets with it right before remov...

I like to make things easy for you, so here you go! An easy chicken dish that feeds a fair number of folks! 1/2 cup butter 1 cup boiled mushrooms 2 tsp minced garlic 1-1/2 cups of cubed, cooked white potatoes 3 lbs chicken breasts, cut into pieces 1 cup petit pois 1 tsp parsley Salt and pepper to taste In a heavy skillet, melt the butter and saute the chicken until almost done. Then add the mushrooms, garlic, and potatoes and saute for about 5-10 minutes more. As soon as the chicken is tender add the petit pois and the parsley for a quick heating.

Ok, so I really like asparagus. Yeah, I know it has a tendency to smell odd in some people's pee. Just being real here.... Anyways, I like grilled asparagus, but most people enjoy it in some sort of dip. Here's a fun secret, making a good, hot asaparagus dip is SUPER easy. Ready? Here we go! What ya need: Two 12oz cans of asparagus spears 1.5 cups of mayonnaise, don't use the fake crap 1.5 cups of fresh grated Parmesan cheese Two fresh cloves of garlic, finely chopped Salt & Pepper, to taste Ok, so: Preheat your oven to 350º. Open the cans of asparagus, drain out the fluid and chop the spears. Now get yourself a mixing bowl, throw the asparagus and the other ingredients (yes, all of them) in said bowl and mix well. Put this mixture in a baking dish and throw it in the oven. In about 20 minutes, you should see a slight browning and bubbling on the top of the dip. It might take 25 minutes depending on altitude and all that other hoopla. Regardless, when you see that brown...

Crawfish Etouffee... I mean, do I need to say more? This recipe is a very easy way to go about making it happen. A classic you need to just go ahead and eat today. What ya need: 2 pounds crawfish 1 stick butter (1/4 lb) 1 cup onions, finely chopped 1/2 cup bell pepper, finely chopped 1/2 cup celery, finely chopped 1 tablespoon garlic, finely chopped 1 can cream of shrimp soup 1 can cream of golden mushroom soup 1 teaspoon Tabasco Sauce 2 tablespoons tomato ketchup 1/2 cup green onions and parsley Salt & pepper, to taste 1/2 cup water Ok, so: In a 4 - quart heavy pot, saute the onions, bell peppers, celery and garlic in the butter. Stir until everything is all soft. Add the cream of shrimp soup and golden mushroom soup, Tabasco, tomato ketchup, and the salt & pepper, to taste. Reduce heat to medium-low and stir to keep the stuff from sticking to the pot. Add water if needed, then add the crawfish, green onions and parsley. Cook this for about 15 minute...

Ok, so about stir-fry... These days it seems like everyone has a version of stir-fry that works best for them in the kitchen. Some meat, some veggies, some sauce, boom. Now I'm not knocking your method, but I'd like to introduce a thought on the matter. Mess around a little bit. Have fun! My friend, and fellow chef, who has asked to remain nameless, have argued much on the subject of the perfect stir-fry. We have never agreed... until now. Try this recipe out and tell me what you think! It's fun, easy, and quick. Ingredients 1/2 cup chicken stock or low-sodium broth (no need to get fancy) 2 tablespoons low-sodium soy sauce (make sure you go low-so) 1 teaspoon Chinese chile-garlic sauce (generally available everywhere) 1 teaspoon cornstarch 2 tablespoons vegetable oil 1/4 cup fresh ginger, cut into fine matchsticks/lengthwise 1/2 pound snow peas 1 pound medium shrimp, shelled and deveined (please devein them, don't be gross) 4 small scallions, thinly sliced on t...

Dear readerfolk, I'm going to be taking a short break from my already sporadic and inconsistent blogging habits to get some work done on one of my personal projects. I may post a random recipe or two in the coming week, but I'll likely be staying away from the blog. You are more than welcome to follow me on twitter and we can talk food, love, life, outdoor apparel, hugs and high fives. Take care familia! ~Mr. Bijoy

This twist on the traditional burger recipe was derived from a middle-eastern meat patty. It has been modified to suit a subtle palette and is therefore a nice addition to a backyard barbecue. It works great on its own or on the traditional bun. Ingredients: 1 ½ pounds of lean ground beef 2 tablespoons of minced mint leaves 2 teaspoons of finely chopped garlic cloves 1 tablespoon vegetable oil Ok, so: In a large bowl, mix the beef, garlic and onions together. Be careful not to knead and mix the ingredients too much, or the meat will lose its ability to form well. Form this mixture into oblong patties of whatever size you see fit. Season a large skillet with the vegetable oil and place it over medium heat. Cook the burgers, having changed the heat level to medium-high, for 7 minutes. A pilaf may be a good choice for an accompanying dish.

A random thought about my time in England.... We lived on Jesus Lane. I’m not even kidding. I doubt I was the first Hindu to live on Jesus Lane, but I loved to think so. There were seven of us in this seven-bedroom townhouse, or what they called a flat. Honestly, it was a four-story town home. Someone explain to me how that is a “flat.” Though we lived right next to Jesus College, on Jesus Lane, still not kidding, we attended no classes there. Most of our classes were clear across the city of Cambridge at a lecture hall very close to King’s College. However almost none of this exposition pertains to anything of any value at all in anything, I am not sorry for wasting your time.

A few years ago, I frequented a St. Louis steakhouse that served an exquisite lobster bisque as a predecessor to their steaks. I did my best to mimic this recipe and had much difficulty in doing so. As time passed, I found that the secret ingredient, if you will, was sherry. Try this rather simplistic recipe out. It is sure to impress and please. Ingredients: 1 ½ cups of cooked lobster meat, cubed 8 ounces of cream cheese ¼ cup of chopped onions 1 ½ cups of milk 2 tablespoons of butter 2 tablespoons of sherry ¼ teaspoon of salt Ok, so: In a large pot, melt the butter over medium heat. When the butter is well liquefied, add the onions and cook them until they lightly caramelize and are tender. Decrease the heat to medium-low and add the milk and cream cheese. Allow this to simmer, stirring occasionally until the cheese has melted. Add the remaining ingredients and let simmer at medium heat for another 4-5 minutes. If you desire a more creamy texture, pou...

......... I guess you could say St. Joseph’s has this old world charm. The buildings are modeled after some English castle. Well, I can’t say that I know that they are modeled after and English castle, but they look like it. Well, hell, I’ve never been to England, but the buildings look like pictures of England. Regardless, they are rather elegant. I could easily picture some sort of royal procession through the huge archway serving as the entrance to the courtyard to the school. The courtyard in itself is something to gawk at. The grass is so damn green. Like really green. Like pictures of Ireland green. Cobbled paths, probably made of sandstone or something of the sort, cut the square courtyard into four smaller squares. The paths look pretty nice, but they are horribly uneven. I don’t think I can even count how many people I’ve seen lose footing, backpacks shooting up over their heads, and fall flat on their face. To add, I can’t even count how many of those ...