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!





From Haitian to Asian… in the kitchen 

Last night, I made homemade general tso chicken, fried vegetable rice, and shrimp egg rolls. Because I somewhat care about healthy alternatives I did not heat up my deep fryer. Instead I oven baked the chicken and shrimp egg rolls.  

Here’s how I did it: 

Ingredients for the eggs rolls:

1.  Cole slaw mix. I used one that came with carrots and other goodies. 

2.  Bean spouts. 

3.  Baby shrimp. 

4.  Seseme oil. 

Ingredients for the general tso chicken: 

1. Chicken breast

2.  I cheated on the sauce: I used a pre mix from publix. 

3. Two eggs for egg wash. 

4. Flour 

5. Plain breadcrumbs or smashed cornflakes

6. Salt and pepper to taste. 

7. Seseme oil.

8. Seseme seeds and green onions to garnish when done. 

9. Garlic. 

Ingredients for the vegetable fried rice: 

1. One cup of Rice. 

2. Two cups of water 

3. Japanese blend vegetables 

4. One Onion. 

5. Fried rice seasoning mix. 

6. Soy sauce 

7. Two eggs

8. Bean spouts 

9.  Seseme oil. 

Directions: let’s start with the rice.  First, Bring to boil two cups of water and mix in butter, salt, and pepper to taste. Once water is at a boil add in the rice.  Cook rice untill finished then remove from the stove and refrigerate untill ready. I left the rice in the fridge untill I finished with the egg rolls and chicken. Heat up a sauce pan with seseme oil and sauté the onion. Next add in the bean spouts then the vegetables. Set the mixture to the side and fry the eggs. Mix in the rice, vegetables, and fried eggs.  Season the mixture with the seasoning packet and soy sauce untill everything is evenly  coated.  

For the shimp egg rolls.  Sauté the Cole slaw mix, bean spouts, and shrimp using seseme oil. Take two tsp of the mixture and place in the center of the egg roll paper. Roll up the egg roll and butter the outside.  Do this untill you’ve filled the desired amount of egg rolls.  Bake at 400 degrees untill golden brown. 

For the chicken. After you’ve cleaned the chicken, chop up into small pieces. Season the chicken pieces with salt and pepper. Grab three small bowls. Fill one with flour, the other with egg wash, and the third with bread crumbs. Dip the chicken in flour, then egg wash, then bread crumbs. Place each finished chicken on a baking sheet. Bake the chicken at 450 degrees for about 15 -20 minutes. Heat a deep frying pan with seseme oil and sauté garlic.  Transfer the chicken to the deep frying pan.  Mix in the general tso sauce mix and stir untill each chicken is coated and a sauce mixture forms. Garnish with seseme seeds and green onions.  
Enjoy ! 
Hungry lawyer 😋