Mr. Bijoy Writes

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...