Mr. Bijoy Writes

(guest post from Chef JD Barrow of ICG America) So when Bijoy approached me about doing this guest post, I had no idea what to do. So after some browsing and reading, I went to my files and found that this recipe might be up your alley! I hope you enjoy it! 1.75 cups pitted Kalamata olive 1/4 cup walnuts, toasted & chopped 1/4 cup olive oil 2 teaspoons coarse-grained Dijon mustard 1 clove of garlic 1 teaspoon fresh thyme, chopped 1 teaspoon fresh oregano, chopped 1 teaspoon fresh sage, chopped 1/4 teaspoon cayenne pepper Finely chop the black olives and 3 tablespoons of toasted walnuts in a food processor. Add the olive oil, mustard, garlic, thyme, oregano, sage, and cayenne pepper and continue to process until everything is a coarse, chunky puree. Stir in the rest of the walnuts and serve on toast. I hope you guys enjoy it!

  Avocados are pretty great.  In an attempt to put them on everything, a friend asked me to find a recipe for a simple avocado sauce. Since I'm a good friend, and all, I happily obliged. I also had the recipe tested for tastiness in my test kitchen. Yeah, I have one of those. Jealous? I would be. What ya need: 1 ripe avocado, seeded and gutted 1/3 cup of fresh cilantro 2 cloves of garlic, peeled Sea salt, to taste Black pepper, to taste 1 tablespoon of olive oil 1/2 tablespoon of red wine vinegar Juice of 1 lime Ok, so: Ready? Ok. Put all of the ingredients in a blender or a food processor and blend until smooth. Add more salt and pepper, to your liking. Oh hey, you're done.  Treat yourself to a cookie.

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,...