Mr. Bijoy Writes

Today, my good friend and champagne-sipping partner Chloe expressed that she's been playing with chili recipes to find one she really likes. So I've decided to post one of my old school recipes for her, and for all of you. Chili isn't just for tailgates. Chili is for families, friends, chilly weather, and everything that is made better with a hug. Yeah, I fucking said it. Chili is a warm, cozy hug. So try this recipe and get yourself a hug. Oh, and read the recipe before you get all of the ingredients out. What ya need: 2.5 lbs of quality sirloin, cubed in 1/4 inch cubes (ground sirloin works too)  14 ounces of beef stock 14 ounces of chicken broth 1 eight-ounce can of tomato sauce 1/2 of a small onion, finely diced 3 large clove of garlic, finely chopped or mashed 3/4 teaspoon of cayenne pepper 2 tablespoons of spicy red chili powder 5 tablespoons of dark chili powder 1/4 teaspoon of salt 3 teaspoons of ground cumin 1 tablespoon of light roast coffee 1 stan...

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...

A dear friend asked me if I could provide him a recipe for Thanksgiving for a turkey. This recipe is easy and simple, though it looks long. Read it first, gather what you'll need, and start on the afternoon of the Wednesday before Thanksgiving with a thawed turkey. Have fun and enjoy! What ya need: 12 lb turkey, thawed (if frozen) 1 gallon of vegetable broth  1 gallon of very cold tap water 1 cup of finely ground sea salt  1 tablespoon  of dried rosemary  1 tablespoon  of dried sage  1 tablespoon of dried thyme  1 tablespoon of dried poultry seasoning 1 stick (1/4 lb) of unsalted butter 1/2 cup of dry white wine Ok, so: Using a mortar & pestle or a spice grinder (coffee grinders work here too) finely grind and combine the rosemary, sage, thyme, and poultry seasoning. Then, in a large stockpot, combine the spice mix with the salt and vegetable broth and bring to a boil over medium-high heat, stirring frequently to make sure everythin...

Apples. Bourbon. Cinnamon. Sound good so far? Good. Try this- What ya need: 2 medium sweet apples (I like Fuji or Gala for this) 1/2 teaspoon of brown sugar 1/2 teaspoon of white sugar 1/4 teaspoon of agave nectar 1 tablespoon of fine ground cinnamon 1 stick of cinnamon 1/4 cup of bourbon (real Kentucky bourbon, not whiskey that's just called bourbon)  Ok, so- Preheat your oven to 375ºF. Core and slice the apples. Lay the slices, skin side down, into a disposable foil pie pan. Pour the bourbon and agave nectar over the apples and set aside. In a small bowl, mix the other ingredients until all are well incorporated. Dust this mix over the apples. Seal the pie pan shut by placing a piece of foil over the pan and crimping the foil over the pie pan edge. Place the pie pan into the oven and bake for 30 minutes. Then take them out of the oven, let cool for four or five minutes, and serve. Remember to throw away the cinnamon stick! Enjoy!!

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 ...