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Tuesday, December 1, 2020

Seafood Cake Sandwich


Fresh Seafood Trio Cakes, Beautifully Seasoned, Served Between Moist Potato Bread Buns, & your choice of side!


  • Cod Filets
  • Lump Crab Meat
  • Scallops
  • Chipotle Mayonnaise
  • Dijon Mustard
  • 1Beaten Egg
  • Bread Crumbs
  • Salt & Pepper
  • Smoked Paprika
  • Garlic Powder
  • Fresh Chopped Cilantro
  • Chopped White Onion
  • Parsley
  • Olive Oil
  • Potato Buns
  • 2 Lemons


  1. Heat a pan over medium high and add some oil. Season your scallops with salt and pepper and sear on both sides for about 1 minute. Take out and set aside.
  2. Heat a pan over medium high heat and add some oil. Season your Cod with salt and pepper and sear  on both sides for about 3 minutes. Take out and set aside.
  3. Break up your cod into small pieces, but not too small. Slice and dice your scallops.
  4. In a bowl mix together your broken cod, diced scallops, lump crab meat, chipotle mayonnaise, dijon mustard, 1 beaten egg, bread crumbs, salt and pepper, smoked paprika, garlic powder, fresh chopped cilantro, chopped white onion, and squeeze from fresh lemons, mix well. 
  5. Preheat your oven to 400 degrees. Form your seafood mixture into patties / cakes. Heat another pan over medium high heat and add some oil. Sear your patties on both sides (and tilt up to sear the edges) for about 6 minutes, or until nice and golden brown. Place in the oven and bake for about 15 - 20 minutes. Garnish with fresh chopped parsley.
  6. Serve on your potato buns and enjoy!

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My take on orange chicken with an Indian flare, no fuss simple and delicious.

  • Chicken (your choice of cut)
  • Peeled & Sliced Oranges & Sliced Orange Peels
  • Store Bought Salsa
  • Chicken Stock
  • Orange Juice
  • Chopped Cilantro
  • Yogurt
  • Ginger Powder
  • Coriander Powder
  • Garam Marsala
  • Onion Powder
  • Fresh Squeezed Orange Juice
  • Olive Oil
  • Salt & Pepper


  1. In a bowl mix together some yogurt, ginger powder, coriander powder, garam marsala, onion powder, and fresh squeezed orange juice.
  2. With a sharp cut slits into your chicken on both sides to help the marinade seep through.
  3. Place your chicken in a plastic ziplock bag along with your marinade and marinate in the fridge for at least an hour.
  4. Heat a pan on medium high heat and add some oil. Season your chicken with salt, pepper, ginger powder, and garam marsala. Sear your chicken on both sides for about 7 minutes to get a nice char on the skin, take out and set aside to rest. Preheat your oven to 400 degrees.
  5. Pour some chicken stock and orange juice into a baking dish, mix well. Place your chicken in your baking dish, spoon some salsa on top of your chicken, top with orange slices and orange peels. 
  6. Bake in the oven for 12 to 24 minutes depending on the thickness of your chicken (or until completely cooked through). Garnish with some fresh chopped cilantro, serve and enjoy!

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  • Sliced Red Chile Peppers
  • Sliced Green Peppers
  • Matchstick Carrots
  • Sliced White Onions
  • Sliced Yellow Peppers
  • Hoisin Sauce
  • Sesame Oil
  • Ground Ginger
  • Ground Fennel
  • Rice Wine Vinegar
  • Chinese Five Spice
  1. Heat a large pan on medium high heat and add some sesame oil. Toss in your peppers, onions, and shrimp.
  2. Pour in some hoisin sauce and rice wine vinegar, mix well.
  3. Liberally season with Chinese five spice, ground ginger, and ground fennel, mix well as you stir fry, serve and enjoy!

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