Boil and stir a mixture of 1/4 cup brown sugar, 3 tbsp Dijon mustard, 2 tbsp of soy sauce and 1/4 tsp of sesame oil with 1/4 tsp each of salt, black pepper, ground ginger, and paprika or cayenne pepper. Coat the salmon with the glaze before grilling and once or twice as it finishes cooking.

Heat the oven to 400 F. Place 2 (6 to 8-ounce) red snapper fillets in a baking dish which has been sprayed with a butter-flavored nonstick cooking spray. In a skillet, melt 4 tbsp butter with 1 med clove garlic (pressed or minced), 3 to 4 drops Worcestershire sauce, ½ tsp Creole or Cajun seasoning blend, 1/8 tsp ground fresh pepper, 1 – 2 tsp parsley minced, and optional: 1 tsp chives (snipped, fresh or frozen) if using. Cook over low heat for 2 minutes, just to blend flavors

Heat 3 tbsp butter in pan on high heat until melted and lightly foaming. Pat 1 lb scallops dry with paper towel and generously season scallops with salt and pepper. Add scallops into pan, with space in between so they can crisp. After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.) Add 2 tbsp garlic and ¼ c. thai basil diced and stir quickly, let lightly brown and bec

In a large saucepan or stockpot, heat 1/2 cup vegetable oil over medium-low heat. Add 6 tbsp all-purpose flour and cook, stirring, until the roux is a light blonde color. Don't let it get too dark. Add 2 medium onions (chopped) and 2 cloves garlic (minced) and cook until the onions are softened. Add 1 (28-ounce) can stewed tomatoes (undrained and mashed; or two 14.5-ounce cans), 1/2 (10-ounce) can tomatoes with green chile peppers (Ro-Tel is one brand, spicy or mild), 2 (15-o

MISO VINAIGRETTE 2 tablespoons white miso 1 tablespoon soy sauce 1 tablespoon unseasoned rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon lime zest plus 2 tablespoon fresh lime juice (from 1 lime) 1 teaspoon light brown sugar 1/2 teaspoon grated peeled fresh ginger (from 1 [1-inch] piece) 1 small jalapeño or serrano chile, seeded and finely chopped (optional) 3 tablespoons canola oil SALAD 3 medium ears fresh yellow corn, shucked 4 medium scallions 2 tablespoons can