Mr. Bijoy Writes

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...

Riverboat Salmon is a fast preparation dish with some great benefits. This dish is light, yet filling and healthy. It’s a great main item in a light lunch or dinner. The rich flavor will please many and the light burden doesn’t weigh one down after the meal. What ya need: 4 salmon steaks (6-8oz. works best) 1 lemon, quartered 1 tablespoon butter 1 teaspoon soy sauce 1 teaspoon garlic powder Ok, so: Heat a large skillet over medium-low heat. Melt the butter in the skillet. When the butter is completely liquefied, add the soy sauce and garlic powder. Increase the heat to medium. Place the salmon in the skillet and cook 4 minutes on each side, or until well cooked. The fish will be thoroughly cooked when it flakes easily with a fork. Do not test doneness often or you will ruin the integrity of the filet. As the salmon is cooking, prepare the lemon. Cut the lemon in half. Cut one half of the lemon into four thin slices. Cut the other half of the lemon into four wedges. Wh...

On a trip to Georgia a few years back I came across a portabella soup that sparked my interest. I remember walking into this small restaurant and wanting something warm to help ease the crisp night air. This soup looked good, so I ordered it. I tried for months to try and mimic the recipe and it finally came through. I suggest this soup for cooler days as part of a hearty meal. I hope you enjoy it as much as I did.  What ya need : ¼ cup of unsalted butter 5 chopped leeks (about 3 cups) 1 onion (roughly chopped) 10 ounces of portabella mushrooms (chopped – so about 4 cups) ¼ cup of all-purpose flour 3 cups of quality chicken stock 4 tablespoons of dry sherry 2 cups of Half & Half ¼ teaspoon of cayenne pepper ¼ teaspoon of ground black pepper (or white pepper, your choice) Ok, so: In a big pot, melt the butter over medium heat. Add the leeks and onion and sauté until the onions grow soft. This should take about ten minutes or so. Then add the mushrooms...

Let's get at least one more really great summer recipe in for the year. Ceviche freaks some people out, but you shouldn't be one of those people. The only thing you really need to keep in mind is that you absolutely MUST prepare this with fresh ingredients and consume it when fresh, or almost immediately.  What ya need: 1 pound of fresh Pacific halibut or other hearty fish, cubed 1 teaspoon of sea salt salt 3 tablespoons of fresh-squeezed lime juice 2 peeled and pitted avocados 3/4 cup of minced green olives 1/2 cup of diced tomatillos 1/4 cup of minced onion 1/4 cup of fresh cilantro leaves (get rid of the stems) 1 seeded and minced jalapeño 2 tablespoons of olive oil (you don't need it to be Extra Virgin) Ok, so- Toss the fish in the salt in a large bowl, until the fish is well-coated. Add the lime juice and toss until coated. Let this marinate for about 30 minutes, tossing about every 8-10 minutes, until the fish turns a tad opaque. This is what i...