Ingredients:

• 1 cup coarsely chopped tomatoes
• 1/4 cup coarsely chopped red onion
• 2 pcs canned chipotle chilis
• 1 cup Heinz ketchup
• 2 Tbsp Worcestershire sauce
• 1 Tbsp hickory liquid smoke
• 1/4 cup water
• 2 Tbsp sugar
• 1 Tbsp blended oil

Directions:- Cook tomatoes and onion in 1 tbsp blended oil until very soft. Remove from heat. In a blender, combine the cooked tomatoes with all other ingredients until a thoroughly smooth consistency. Add salt and pepper to taste. Enjoy! Can be refrigerated in a tight container stored for up to one week.

Ingredients:

• 1 cup fresh squeezed orange juice
• 3 springs fresh rosemary
• 1/4 Cup heavy cream
• 2 Tbsp Chili Powder
• 18 dry pack Maine Diver Scallops (do not substitute)

Directions:- Dust one side of scallops into chili powder. In a separate sauce pan, reduce orange juice (with rosemary sprigs in the juice) from one cup to 1/3 cup. Strain, return to clean sauce pan, whisk in heavy cream, set aside. Saute scallops in olive oil for two minutes on each side. Place on serving platter. Add the Orange Creamsicle Sauce. Serve immediately. Serves six

Ingredients:

• 6 six oz cold water lobster tails
• 2 Tsp chopped parsley
• 4 eggs
• ½ Cup grated Parmesan cheese
• 1 Cup flour (to coat)
• 1 Cup Recipe Francais Sauce
• Salt and Pepper to taste

Directions:- Remove lobster meat from the tail. Cut raw lobster into quarters. Mix egg, parsley, Parmesan, salt and pepper in bowl. Dredge the lobster meat in the flour to coat. Dip lobster into egg mixture. In a saute pan with heated olive oil, brown the lobster until golden. Remove and blot lobster on paper towel. Bake in shallow pan for 15 minutes at 450 degrees. Add Francais Sauce and serve. Serves six.

Ingredients:

• ½ Cup chicken broth
• ½ Cup dry white wine
• The juice of ½ lemon (more to taste)
• 1/4 Tsp corn starch (less if desired)

Directions:- Heat chicken broth, white wine and lemon juice in saute pan. Thicken with corn starch (if desired). Garnish with chopped parsley and very thinly sliced lemon slices.