Crispy Flounder with O'Brien Potatoes and Kentucky Bourbon Glazed Carrots

2 ea. 1 lb. Flounder, cleaned
½ pint Apricot glaze or preserves
½ pint Raspberry preserves
1 oz. Brown sugar
1 cup Cranberry juice
2 oz. Lemon juice
2 oz. Whole butter, cubed
1 oz. Cornstarch, mixed with water
pinch Salt
pinch Pepper
2 cups Flour

In a sauce pot combine all ingredients except butter, flour and cornstarch. Reduce by 1/3.
At this point add corn starch and water mixture and whisk. When sauce returns to clear,
whisk in whole butter and reserve.
Score flounder in diamond design.
Dredge flounder in flour and fry for 1 to 2 minutes.
Bake flounder at 350 degrees until done.
Remove and plate up and top with preserve glaze.

1 Red bell pepper, sliced
1 Green bell pepper, sliced
2 Potatoes, cubed
1 Yellow onion, diced
1 oz. Vegetable oil

Deep fry potatoes until cooked thoroughly, drain on paper towel.
In separate pan, saute' peppers and onions, Stax seasoning in 1 oz.
oil. When onions are translucent, add potatoes, stir and season with
Stax seasoning to taste.

8 oz. Carrots, peeled and sliced
1 ¾ oz. Jack Daniels Bourbon
2 oz. Butter, whole, not melted
½ tsp. Cinnamon
2 oz. Brown sugar
to taste Stax seasoning

Saute' carrots until tender, add Jack Daniels away from heat.
Add cinnamon, brown sugar, Stax seasoning to taste. Finally,
add whole butter and stir until incorporated.