Cape Cod Potato Chip
Encrusted Tuna Steak

Sushi Grade Tuna(1 pound)
Salt & pepper (pinch of each)
Cape Cod Potato Chips (7 oz bag)

Use a sushi grade tuna from a local fish market
Rub on pinch of both salt & pepper on the tuna
Put the tuna in the mojo marinade(recipe below) for at least 10 minutes

Crush your cape cod potato chips as fine as you can get them
Pour chips onto plate
Take tuna from marinade & completely cover with chips
Sear tuna on grill, 2 minutes on each side
( temperature rare-suggested for tuna)

Cut in center, & place over your favorite base
( ours is a scallion sour cream mash! )

Mojo Marinade Recipe
OJ ( 4oz)
Juice of medium lime (1), Juice of medium lemon (1)
Minced garlic (tsp)
Dry oregano (pinch)
Diced med onion (1/2)
Scotch bonnet ( 1/8)
Cider vinegar (1 tsp)
Whisk Together


Chicken with Strawberries Recipe

2- 6 Oz Chicken Breast
2 tbsp olive oil
3 oz Brie Cheese
¼ package of Baby Spinach
½ pint Fresh Strawberries- hulled & cut in ½
2 tsp E&T Farms Honey
2 tsp Rasberry Vinaigrette Dressing
2 tsp Balsamic Vinegar
1 tsp sugar
1 Tbsp. butter
salt & pepper

1. Place strawberries in a bowl with the Raspberry Vinaigrette Dressing & 1 tsp Balsalmic Vinegar for 1 hour, then add 1 tsp sugar

2. Trim excess fat from the chicken, place in a bowl with 2 tbsp olive oil & 1 tsp Balsalmic Vinegar, with a dash of salt & pepper- toss & marinate for 20 minutes

3. Cut Brie in ½

4. On 2 dinner plates, place spinach, drizzle with 1/2 tsp honey on each plate

5. In sauté pan add tbsp. of butter, salt & pepper, get to medium heat, place chicken in pan

6. When chicken is ¾ cooked(they will have been flipped to 2nd side), lower the heat.

7. Place 1 portion of brie on top of each portion of chicken- place a lid on the pan. Cook about two minutes- when the brie is a bit melted(it still has shape to it)

8. Place the brie & chicken on top of the spinach, then pour the strawberries with its marinade on top of the chicken & brie

9. Drizzle with 1 tsp of honey to finish

Note- if chicken has any thicker areas, pounding out ahead of time makes the process of cooking stove top much easier