Mr. Bijoy Writes

There are a few entrees that have always befuddled a great deal of this blog's readers. A few days ago, I asked people what these entrees were and how I could help make them easier or, in some cases, just how to make them at all. This is one of those entrees. It's an easy one, but you have to be quick about the steps! Enjoy! What ya need: 1 lb of extra-large or "Jumbo" shrimp, peeled and de-veined 1 pound (1 package) of cooked orzo 4 cloves of garlic, minced 3 shallots, minced 9 scallions, sliced 3 plum tomatoes, seeded and cubed (like in salsa) 2 cups of canned tomato sauce 2/3 cup of baby spinach leaves 1/3 cup of fresh, chopped parsley leaves Ok, so- In a large dutch oven, or soup pot, over medium-high heat, heat the oil and saute the garlic and shallots for 1 minute. Add the scallions and shrimp and cook for 30 seconds, without stirring. Add the tomato sauce and tomatoes, stir and cook for 2 minutes. Remove the shrimp from the sauce and set...

I like crab cakes. A lot. The real problem arises, as living in the Midwest,  it's not easy to find a good crab cake. Therefore, I have to make my own. So, today, I thought I'd share the recipe. Enjoy! 1 pound blue crab meat. 1 egg, lightly beaten 1/3 cup parsley, finely chopped 2 tablespoons mayonnaise 1/4 teaspoon Old Bay seasoning 1/4 teaspoon cayenne pepper 1/2 cup Saltines, crushed 1/8 teaspoon onion powder Salt and Pepper, to taste Ok, so-  In a bowl, mix the crushed crackers, crab, egg, mayo, and parsley with a dash of salt and pepper. Make sure the mix is even, but don't over mix. Form this into six cakes, about 3/4 inch thick. Put these cakes in the fridge for about two hours to allow the flavors to meld and be friends. After two hours, remove the cakes from the fridge and sprinkle with onion powder, Old Bay, and cayenne. In a large skillet, fry the cakes in butter, turning after about two minutes, until both sides are browned. Serve them hot with a...