Get the latest recipes from Antics http://www.grouprecipes.com/people/antics A local restaurant does themed benedict (Irish with corned beef...) so I decided to try something new (and clean out the fridge). http://www.grouprecipes.com/39999/japanese-benedict.html I totally stole this recipe but it looks really good and I want to try it out. Its from EatingWell http://www.grouprecipes.com/29587/smashed-spiced-sweet-potatoes.html We have developed this 'spicy' sauce over the years. We love spicy tuna/salmon/avocado/other rolls and this is the perfect, creamy, spicy coating for our maki. A lot of restaurants put the spicy in a squeeze bottle and just squirt it on but we prefer to coat the fish or vegetables rather than just squirt some sauce on top of them; you can do either really though.

Turn your spicy maki into TNT maki by adding bits of fried tempura batter to add crunch as well

You may prefer to use mayonnaise or sour cream but try the hummus - it is my favorite base.

*Pictured is spicy coated salmon, sliced salmon for nigiri, crispy salmon skin (bacon of the sea), avocado for maki http://www.grouprecipes.com/27200/spicy-maki-sushi.html This one has lamb but simply exclude the meat for a vegetarian caesar salad. There are better ways to make this vegetarian dressing but this is by far the quickest http://www.grouprecipes.com/22239/easy-ceasar-salad.html Spiced oils are a good base when cooking a dish or excellent accent on the plate. They generally have a crisp taste and vibrant color. My favorites include ginger, cumin or curry, or chili powder. The turmeric in the curry powder makes the oil take a bright yellow color and is the prettiest. http://www.grouprecipes.com/21149/spiced-oil.html I got many different colored carrots from my brother and started making this out of it. Its great with normal orange carrots as well but the purple, white, and other varieties spice up the coloring of the dish. http://www.grouprecipes.com/20963/carrot-slaw.html Preserved lemons are a north african food that I discovered thru Ming Tsai. They are simple to make, keep very well, and pack a powerful lemon flavor. In addition, the pickling process produces the most interesting texture. The seems to keep forever in the refrigerator - mine first batch are nearly 2yrs old now and are as delicious as ever. This recipe should work with any kind of citrus really. I also like using limes in place of the lemons. http://www.grouprecipes.com/20958/preserved-lemons.html