Hungry lawyer

Chef Lakay- Haitian Red Snapper in sauce. (Poison en Sauce )

My all time favorite meal is Haitian style whole red snapper either fried or in sauce. I’ve never actually made this meal but last night I got this itch and I had to try it. I called my mom and had her give me the step by step for how she makes Haitian “epis” and I took over the rest. Here was the result.


  • three whole red snapper
  • Cilantro
  • Parsley
  • Garlic
  • One Maggie cube
  • Tomato sauce
  • Oil
  • One cup of water
  • Two lime
  • Goya seasonings
  • White vinegar
  • Onion
  • 1 Green bell pepper
  • One scotch bonnet pepper
  • Green onion
  • Thyme

First, If the fish isn’t cleaned then clean and gut it. I had the store clean my fish. Once the fish is clean, rinse with white vinegar then wash with cold water. Then squeeze the lime on the fish and rub the lime all all over the fish. Leave the lime and the fish in a bowl until ready to season.

Next, it’s time to make the Haitian epis. I used about two green onions and chopped them up really tiny. Then I used half of the parsley, a quarter of the cilantro, three garlic cloves. Throw all ingredients into a blender along with the Maggie cube, 1/4 of water, oil, and dash of vinegar and blend. Taste and adjust until the taste is just Right.

Now cut three slits on the sides of the fish and rub a generous amount of the epis all of over the fish. Sprinkle Some Goya seasoning over the fish as well. Cut onions and green pepper all over the fish also. Throw in the scotch bonnet pepper and thyme then cover fish. Let the fish marinate for a minimum of one hour.

Heat a pan and place the fish in the pan. Be sure all of the marinade is also in the pan. Add in oil, 1/3 or tomato sauce, and enough water to cover the fish only half way. Cover the fish and cook on medium high for 15 minutes. Halfway during the 15 minutes stir the sauce and cover the fish with sauce.

I served the fish with a side of Haitian style rice and beans. Enjoy!

–Esquire in love ❤️

Hungry lawyer

Meal prep Sunday

As a busy young professional it’s kind of hard to cook balanced meals at appropriate times and work long hours perfecting your craft. So this week I decided to take a stab at meal prepping. I’ve always been interested but have never tried. To start, I prepped only lunch and dinner. I baked 5 eggs in muffin tins, baked 5 slices of Canadian bacon and the assembled a cheese,egg and canadian bacon sandwich on an English muffin.  I wrapped each sandwich individually in plastic wrap and placed them in the fridge.  For lunch, I made chicken teriyaki, roasted vegetables, and rice. 

Hungry lawyer

Healthy low carb banana pancakes 

This morning I was craving pancakes for breakfast. However, I didn’t think that the traditional buttermilk pancakes would have been conducive to my healthy eating diet. So I needed an alternative and decided to try those three ingredient pancakes I’ve been seeing on pintrest. The end result was DELICIOUS.


Two Bananas

Two eggs

2 tsp of cinnamon

2 tsp of baking powder.


Instructions: place the two banana in a bowl and use a masher or a large spoon to mash the bananas. Then mix all the ingredients together in a bowel. Hit up a skillet with your choice of olive oil, coconut oil, or butter. Pour in the pancake mixture to your desired portion size.  Cook for about 5-8 minutes on one side and then flip over using a spatula to cook the other side. Remove from the skillet and enjoy!




Hungry lawyer

Pan seared cod in homemade white wine tomato basil sauce with mashed potatoes and steamed broccoli


For the fish:

  1. Fresh cod
  2. Cherry Tomatos
  3. Fresh Basil Leaves
  4. Shallots
  5. Garlic
  6. White win ( I used Pinot Griot)
  7. Sugar
  8. Lemon Juice
  9. Fresh lemon lemon zest

Mashed Potatoes:

  1. Idaho potatoes
  2. Carnation milk
  3. garlic powder
  4. salt
  5. fresh ground pepper


Salute the shallots in garlic in a pin over light to medium heat. Cook until the shallots are a translucent color.  Slice cherry tomatos in halves then add in mixture of shallots and garlic. Pour in the lemon juice and lemon zest. Now mix in the fresh basil leaves. Lastly, stir in the white win. Add in sugar to dilute the lemony basil taste and give the sauce a sweeter flavor.  Remove sauce from pan and set aside.  Sear the cod for 5 minutes on each side then put in the oven for an additional 5 minutes. Pour the sauce mixture all over the cod and enjoy!

Boil potatoes until they are tender. Drain the water and leave the potatoes in the pot. Add in the butter and the carnation milk and begin mashing the potatoes. I usually leave the skin on. Once the potatoes are based season with salt, garlic powder, and pepper.