French Canadian Cipaille – Layered Meat & Seafood Pie A hearty pie from Québec, Cipaille (pronounced "sea-pie") is a slow-baked dish with layers of meat and sometimes seafood (especially along the coast), potatoes, and seasoned broth inside a golden pastry crust. Ingredients (Serves 6–8): * 300g pork shoulder, cubed * 300g beef chuck, cubed * 200g chicken thighs, cubed * 300g firm white fish (optional coastal version) * 4–5 potatoes, sliced * 2 onions, sliced * 1 tsp dried thyme * Salt, pepper, butter * 1.5 cups beef or chicken broth * 1 batch shortcrust pastry (top and bottom) Instructions: 1. Preheat oven to 160°C (320°F). Butter a deep baking dish. 2. Layer meats, fish (if using), onions, and potatoes with seasoning. 3. Pour in broth, then cover with pastry lid. Seal edges and cut steam vents. 4. Bake covered with foil for 4–5 hours, removing foil for last 30 mins to brown crust. 5. Let rest before serving. Quebecois Tip: Serve with pickled beets and mustard on the side for tradition.

Sichuan Spicy Chicken Fiery Sichuan Chicken Stir-Fry with Chili Oil and Peanuts Ingredients: 1 lb boneless chicken thighs, cut into bite-sized pieces 2 tablespoons soy sauce 1 tablespoon Shaoxing wine (or dry sherry) 1 teaspoon cornstarch 3 tablespoons vegetable oil 8-10 dried red chilies, halved and seeds removed 1 tablespoon Sichuan peppercorns 3 cloves garlic, minced 1 inch piece of ginger, minced 2 scallions, chopped 2 tablespoons chili oil 1 tablespoon doubanjiang (fermented chili bean paste) 1 tablespoon rice vinegar 1 teaspoon sugar 1/4 cup roasted peanuts Cooked white rice, for serving Directions: In a bowl, mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 15 minutes. Heat oil in a wok or large skillet over medium-high heat. Add dried chilies and Sichuan peppercorns. Stir-fry for 30 seconds until aromatic. Add garlic, ginger, and white parts of the scallions. Stir-fry for another 30 seconds. Add marinated chicken and cook for 5–7 minutes until golden and cooked through. Stir in doubanjiang, chili oil, rice vinegar, and sugar. Cook for another 2–3 minutes, coating the chicken well. Toss in roasted peanuts and remaining scallions. Stir to combine and heat through. Serve hot over white rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 410 kcal | Servings: 4 servings #spicychicken #sichuanchicken #chineserecipes #spicyfoodlover #fieryflavors #hotandnumbing #szechuanflavors #homemadechinese #easyasiandinner #stirfrychicken #garlicgingerchicken #wokcooking #doubanjiang #quickdinnerideas #chinesefoodathome #mealprepideas #chilichicken #weeknightdinner #asianrecipes #flavorpacked Craving bold flavors? This Sichuan Spicy Chicken is everything—hot, numbing, and incredibly satisfying! Perfect for spice lovers!

Huli Huli Chicken Sweet and Smoky Hawaiian Huli Huli Grilled Chicken Ingredients: 4 boneless, skinless chicken thighs (or bone-in if preferred) 1/2 cup soy sauce 1/2 cup brown sugar 1/4 cup ketchup 1/4 cup pineapple juice 2 tablespoons rice vinegar 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 tablespoon sesame oil 1 tablespoon Worcestershire sauce 1 teaspoon Sriracha or chili sauce (optional for heat) Sliced green onions and sesame seeds for garnish Directions: In a medium bowl, whisk together soy sauce, brown sugar, ketchup, pineapple juice, rice vinegar, ginger, garlic, sesame oil, Worcestershire sauce, and Sriracha (if using). Reserve 1/2 cup of the marinade in a separate bowl for basting. Place chicken in a zip-top bag or shallow dish and pour in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight. Preheat grill to medium-high heat. Oil grates lightly to prevent sticking. Remove chicken from marinade and grill for 5–7 minutes per side, basting with reserved marinade often until cooked through and nicely caramelized. Internal temperature should reach 165°F (75°C). Let rest a few minutes before garnishing with green onions and sesame seeds. Serve hot with rice or grilled pineapple. Prep Time: 10 minutes + marinating | Cooking Time: 15 minutes | Total Time: 25 minutes + marinating Kcal: 390 kcal | Servings: 4 servings #hulihulichicken #hawaiianbbq #grilledchicken #pineapplemarinade #sweetandspicy #islandflavors #bbqrecipes #asianfusionflavor #backyardgrill #hawaiianstylechicken #tropicalgrilling #easychickendinner #summertimebbq #marinatedchicken #weekendgrill #glazedsweetchicken #stickygrilledchicken #familycookout #hawaiianinspired #bbqseason Fire up the grill — it’s Huli Huli Chicken time! Sweet, smoky, and straight from the islands, this Hawaiian BBQ favorite is always a crowd pleaser.

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Looking for a delicious seafood treat? Crab Cakes with Spicy Remoulade Ingredients: - 1 lb crab meat, picked over for shells - 1/2 cup breadcrumbs - 1/4 cup mayonnaise - 1/4 cup chopped green onions - 1 egg, beaten - 1 tbsp Dijon mustard - 1 tbsp Worcestershire sauce - 1 tsp Old Bay seasoning - Salt and pepper to taste - Oil for frying For the Spicy Remoulade: - 1/2 cup mayonnaise - 1 tbsp Dijon mustard - 1 tbsp hot sauce - 1 tbsp lemon juice - 1 tbsp chopped capers - 1 tsp paprika Preparation Steps: 1. In a bowl, combine crab meat, breadcrumbs, mayonnaise, green onions, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently. 2. Form the mixture into patties, about 2-3 inches in diameter. 3. Heat oil in a pan over medium heat. 4. Fry the crab cakes for 4-5 minutes on each side until golden brown. Drain on paper towels. 5. For the remoulade, mix all ingredients in a bowl until combined. Adjust seasoning if necessary. 6. Serve the crab cakes warm with a generous dollop of spicy remoulade. Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 25 mins Calories: 260 kcal per serving | Servings: 4 servings Suggested Pairings: - Serve with a refreshing salad or crispy fries for a perfect meal! #crabcakes #seafood #spicyremoulade