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Oreilles de crisse is a Quebecois dish made by deep-frying or baking smoked pork rinds until they become crispy. They are traditionally served in Canadian sugar shacks, preferably topped with a drizzle of maple syrup. Apart from sugar shacks, oreilles de crisse can be used as a garnish or served as an accompaniment to stews, beans, or fried eggs.
Turducken is an American-Canadian dish consisting of deboned turkey, deboned duck, and deboned chicken rolled into one and stuffed with three kinds of stuffings which are layered between the three types of meat. It is believed that the dish originated from a French dish called galantine, which was adapted into turducken by the Cajun people originating from French Canada, who settled in Louisiana.
The dish is served sliced crosswise, so that each slice contains all three types of meat and three different stuffings.
MOST ICONIC Turducken
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Halifax donair is a Nova Scotian 'drunk food' staple, invented in the 1970s by a Greek man named Peter Gamoulakos. The dish consists of pita bread filled with roasted shaved beef, onions, tomatoes, and the signature donair sauce. The beef is flavored with secret spices, and those are believed to be salt, pepper, garlic and onion powder, cayenne pepper, oregano, and paprika.
The pita bread is usually dipped in water and grilled before assembling the dish. What makes this dish unique is the sweet donair sauce – a concoction made with a combination of garlic, vinegar, sugar, and condensed milk. Halifax donair is typically wrapped in aluminum foil before serving, and in 2015, it was even declared the official food of Halifax, testifying to its popularity as a favorite midnight meal in the city.
MOST ICONIC Halifax donair
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Comforting and hearty, chicken pot pie is an American and Canadian savory pie that has a top crust made with flaky pastry and a filling of chicken and vegetables such as peas, potatoes, onions, and carrots. There is no set recipe, and other ingredients can be included.
As far as method goes, the pie can be prepared in the oven, on the stovetop, or in an iron pie over an open fire. Also, although it's traditionally considered that chicken pot pie only has a top crust, it's common to find double-crusted ones. Still, chicken pot pie is just one kind of pot pie, albeit the most famous one, and there are pot pies with beef, lamb, and turkey.
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Tourtière is a traditional spiced meat pie that is often prepared between Christmas and New Year's Eve, but since it is so savory and fragrant, it doesn't stay on the menu for too long. Usually made with pork, it sometimes also includes beef for a different texture and flavor.
The meat is additionally enhanced with lots of onions, diced or mashed potatoes, and spices such as cinnamon, cloves, nutmeg, and allspice. The mixture of meat, herbs, and vegetables is served under a lid of golden, flaky pastry dough, making it an ideal winter meal.
VARIATIONS OF Tourtière
MOST ICONIC Tourtière
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