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 ...

You can replicate great meals at home. Really, you can. However, you'll need a few skills to make it work. I'd like to teach you some of these skills, to help you get closer to making some awesome meals at home. So here's lesson #1 - Beef. For any meal involving beef, you need to start with a good piece of meat. Even ground beef, at its best, starts with quality meat. So here's an easy guide to choosing beef, or as an amazingly charismatic woman I once met may say, picking the beef that "out here to get chose." Always start with a properly graded beef. I try to be sure to choose Prime, as it is graded as the  best quality and most intramuscular fat. Generally, about 3% of beef is graded as Prime. Don't be afraid of fat. Lean, fat-less meat may look like the proper choice, but it's not. A little fat enhances the texture and the flavor of your meat. Choosing a cut with a little marbling will greatly enhance your end-product.  Rich, bright...

  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...

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.

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...

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....

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...

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...