Now you tell me! Ok, here's one for salmon:

GRILLED TERIYAKI SALMON

There's nothing that compares to the taste of grilled, fresh fish, particularly during the dead of winter. Unfortunately, obtaining fish that truly fresh this time of year is next to impossible. Short of driving to Key West and trying your luck at catching grouper or snapper, talk with your grocer about farm-raised Chilean salmon. They're shipped fresh daily and the quality ranges from excellent to outstanding. The fillets are skinless and completely free of bones, something that's rare these days.

INGREDIENTS:

1 two to three-pound salmon fillet
1 cup lite soy sauce
1 tsp. ground ginger
1 tsp. garlic powder
1 tblsp. lemon juice
1 cup teriyaki sauce

DIRECTIONS:

Rinse fillet thoroughly in cold tap water, pat dry with paper towel, cut into serving size pieces, then place in plastic container. Mix all above ingredients and pour over fillets, making sure that all surfaces are covered. Allow fillets to marinate for approximately 15 minutes. Then fire up the gas grill, and slowly grill the over a low flame, basting every few minutes with marinate. Grill until the meat is firm and flakes easily with a fork. The remaining marinate can be heated in a small saucepan and thickened with cornstarch dissolved in cold water. Serve fillets hot and garnish with a sprig of fresh parsely.

And, for Kickapoo Joy Juice:

GARY'S KICKAPOO JOY JUICE
(STOVETOP KAHLUA)

This is a page from the book of Lil' Abner, the comic strip that those of us who are over age 60 loved for many years. If you'll recall, the concoction that was being brewed by one of the characters in a backwoods still was called "Kickapoo Joy Juice," after which this particular recipe was named.

4 cups water
5 cups granulated sugar
4 cups vodka
½-cup instant coffee (dry measure)
1 Tsp. vanilla extract

Using a large saucepan, bring water to a boil, add one cup of sugar, dissolve, then stir in instant coffee until it is completely dissolved. Add the remaining sugar and simmer over a low heat for 30 minutes, allow the mixture to cool to room temperature, add the vanilla and vodka, stir and you've just created the best tasting kahlua ever. It tastes great on the rocks or when used to make a white Russian. Enjoy!

Gary