Lee, in addition to the spicy bravas sauce, which is heavily flavored with sweet smoked paprika, I added an allioli, a Spanish version of aioli. Basically a mayonnaise made with plenty of raw garlic.
Sass, nothing better than a classic steak.
Karen, I LOVE hogfish. Unfortunately I can't often get it, and I don't fish. So I take it when I can.
I made a simple tamale pie. Ground beef, poblano, fresh corn, etc, under a cornbread crust. Plenty of leftovers. The simplicity is in using cornbread mix instead of scratch. This time I had Bob's Red Mill and we didn't like it nearly as much as good old Jiffy Mix.