Deep Fried Haddock Sandwich with Fra Diavlo BBQ Sauce
Season the haddock lightly with salt and pepper in a mixing bowl. Add the Fra Diavlo BBQ sauce to coat and marinate. Dip each piece of haddock in tempura batter and put into a boiling pot of oil to deep fry; takes time, about 6-8 minutes. Cook until brown.

Beef Strips with Sticky Rum BBQ Sauce and Cole Slaw
Cut the sandwich roll in half lengthwise and toast. Add the sliced kumquats, sugar, and vinegar together into a pot to breakdown into a marmalade on the stove. In a separate mixing bowl, combine the mayonnaise, chopped romaine, and Fra Diavlo sauce and mix together. Spread this mixture onto the bread. Season the sliced tomatoes and put on top of the mixture on the bread.

When the haddock is brown and deep fried, spread more sauce on the fish while it is still hot. Put the haddock on top of the tomatoes and place the kumquats on top.

Lobster Claw Skewers with Honey Mango BBQ Sauce
Place the lobster claws at either end of the skewer; only one claw per skewer. Cook the lobster skewers on the grill, spreading each with the Honey Mango sauce. Brown the two tortilla shells in deep fry oil on the stove. Combine the avocado, mango, red onion, tomatoes, and herb vinaigrette and mix together. Spread this mixture lengthwise on a plate. Then, place the browned tortilla shells upright into the mixture. Flip the lobster skewers when ready, and spread more sauce onto the lobster; grill until the lobsters have color. Squeeze fresh lime over the lobster while still on the grill. To finish, place the lobster skewers on top of the mixture in-between the tortilla shells; garnish with baby bok choy.

Apple Maple BBQ Sauce Roasted Pulled Pork Sandwich with Green Salad
Heat a small amount of olive oil in a pot, and stir in the shallots, garlic, ginger, and bok choy. Let it cook down over medium heat. Cut the bread in half lengthwise and toast. Add the roasted pulled pork with its juices into the same pot. Add the Apple Maple BBQ sauce to coat (a generous amount) stir and let it sit for about 5 minutes. For the salad, combine the green onion, chives, and red onion into a separate bowl adding the dash of sugar and squeezing fresh limejuice.

To finish, spread the pork on the bread. Top with the salad and crème fresh (or sour cream).

Beef Strips with Sticky Rum BBQ Sauce and Cole Slaw
Heat the beef in a saucepan with oil. Heat the Sticky Rum sauce in a separate saucepan, approximately ¾ - 1 cup. Combine the cole slaw with the vinegar and chopped carrots and bok choy. Put beef into pan with sauce, mix and pour over the cole slaw.

Left-Over Chicken, Pasta, and Portabella Mushroom with Mesquite BBQ Sauce
Heat some Mesquite sauce in a saucepan, no more than 1 cup’s amount. Slice the chicken and mushroom into long, thin strips. Once the sauce is hot, add the chicken, mushroom, and noodles into the pan. Mix together and serve. Top with fresh limejuice.

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