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.