This sauce is similar to the sweet and sour sauce with zing that is served at Buffalo Wild Wings. Check out the other recipes for Buffalo Wild Wings and sauces for more sauce and instructions on how to make the wings. Also for the "super secret recipes version" check out my Boat Load of Wings post. Asian Zing Wing Sauce 2 teaspoons cornstarch 4 teaspoons rice wine vinegar . 2 tablespoons dry sherry or mirin 1 teaspoon minced peeled ginger 1 garlic clove, minced 1/2 teaspoon dry crushed red pepper 2 tablespoons soy sauce 1 tablespoon asian chili-garlic sauce 1 teaspoon sugar . Combine cornstarch in rice wine vinegar in a small bowl, stir to disolve cornstarch. Add to the remaining stir fry sauce ingredients in a small saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer for 2 minutes or until sauce thickens

To make Scallops and Bacon, you need: * 1 oz. uncured, nitrate-free bacon * 5 fresh sea scallops * 1-2 tbsp extra virgin olive oil * Salt (to taste) * Pepper (to taste) * 2 tablespoons lime juice * 1 tablespoon chopped fresh tarragon Slice bacon crosswise into thin pieces, cooking on a medium-high skillet until crisp but not dry. Transfer the bacon to a paper towel or dish. In a small bowl, add 1 tbsp olive oil and a few squeezes of fresh lime juice. Coat scallops in the oil, adding salt and pepper to taste. Sear scallops on skillet over medium-high heat for about 3 minutes until opaque and glossy. Transfer to a separate plate. Over medium heat (in the same skillet), add a few squeezes of fresh lime juice and begin to scrape the brown bits from the bottom of the pan. Add 2 tablespoons of water and tarragon to the skillet, then bacon, followed by the scallops. Give the skillet a nice little swirl to blend juices. Cook 30 seconds to 1 minute to allow flavors to combine. Serve the scallops on plates with bacon and a sprig of leftover fresh tarragon.

Tilapia Fillets in a Spicy Poblano Sauce While this recipe does include a little dairy – which Grok would typically forgo – it really helps take this dish to the next level (and is a reprieve from the cheese-centric dishes common in Mexican cuisine). Ingredients: 4 fillets of tilapia 2 tbsp olive oil 3 cloves of garlic, minced Salt and pepper to taste For sauce: 2 tbsp butter 1 medium onion 2 cloves of garlic, minced 8 poblano chiles, roasted, peeled, seeded, and coarsely chopped 3 sprigs of fresh cilantro 1 cup chicken broth ½ cup heavy cream Salt and pepper to taste Method: To make the sauce, warm the butter in a large skillet until hot. Add onion and garlic and cook until softened. Reduce the heat to medium and continue cooking, stirring occasionally, until onion browns. Add the poblano peppers, and cilantro and cook for five minutes, stirring occasionally. Next, empty the ingredients into a food processor. Add chicken stock and process until smooth. A few minutes before serving, return mixture to saucepan and bring to a simmer. Add the cream and salt and pepper to taste. Allow to simmer for three minutes, remove from heat and serve. To prepare the tilapia, warm half of the oil in a large skillet over high heat and add half of the garlic. Saute 1-2 minutes. Add two pieces of the tilapia, cook for two minutes on each side and remove from pan. Repeat with remaining tilapia. Arrange on plate, layer on poblano sauce and serve immediately. Serves 4. Nutrition Information: Calories: 461 per serving Fat: 24.4 grams (47% calories from fat) Carbohydrate: 16.3 grams (12% calories from carbs) Protein: 46.9 grams (41% calories from protein)