Succulent chunks of alligator fillet threaded on skewers, char‑grilled and served with a zingy citrus remoulade.  Substitute the alligator with chicken breast if unavailable for a similarly tender result.

Alligator fillet, cubed (chicken breast)

Olive oil

Creole seasoning

Lemon juice

Mayonnaise

Wholegrain mustard

Ketchup

Minced garlic

Hot sauce

Sea salt

Black pepper

Oil for grilling

CAJUN ALLIGATOR SKEWERS WITH CITRUS REMOULADE

PREP REMOULADE

MARINATE MEAT

GRILL SKEWERS

SERVE

REHEAT

A twist on Toronto’s classic: thick slices of peameal bacon glazed with maple syrup and tucked into crusty rolls with a sharp cheddar slice and homemade apple relish.

Peameal bacon

Pure maple syrup

Crusty rolls

Aged cheddar cheese, sliced

Apple, diced

Cider vinegar

Brown sugar

Dijon mustard

Lettuce leaves

Butter

MAPLE PEAMEAL BACON & APPLE RELISH SANDWICH

MAKE APPLE RELISH

GLAZE BACON

ASSEMBLE

SERVE OR STORE

Crisp, puffy frybread discs topped with seasoned beef, beans and fresh garnishes.  Great for sharing and a fun alternative to tacos.

Plain flour

Baking powder

Fine salt

Whole milk

Vegetable oil (for dough)

Minced beef

Canned pinto beans

Taco seasoning

Cheddar cheese, grated

Shredded lettuce

Diced tomatoes

Sour cream

Sliced jalapeños

Oil for frying

SOUTHWESTERN FRYBREAD TOSTADAS

PREP DOUGH

BROWN BEEF

FRY BREAD

ASSEMBLE TOSTADAS

FREEZE & REHEAT

Spiced minced beef slow‑roasted and sliced thin, tucked into soft pitas and drizzled with a sweet garlicky sauce.  A beloved East‑Coast late‑night snack.

Lean minced beef

Fine breadcrumbs

Ground coriander

Garlic powder

Dried oregano

Sweet paprika

Onion powder

Salt

Ground black pepper

Condensed milk

White vinegar

Garlic granules

Pita breads

Diced onions

ATLANTIC SWEET DONAIR WRAP

PREP MEAT

ROAST

MAKE SAUCE

ASSEMBLE WRAPS

STORE & REHEAT

Plump sausages in soft buns topped with caramelised onions, homemade teriyaki glaze, a drizzle of Japanese mayonnaise (use regular mayo if Kewpie isn’t available) and garnished with nori and sesame seeds.

Pork hot dogs

Hot dog buns

Onion, thinly sliced

Vegetable oil

Soy sauce

Mirin (sweet rice wine)

Sesame oil

Cornflour

Kewpie mayonnaise (regular mayo)

Nori sheets, shredded

Sesame seeds

Spring onion, sliced

TERIMAYO FUSION HOT DOG

MAKE TERIYAKI SAUCE

CARAMELISE ONIONS

GRILL DOGS

Crisp yet chewy pan‑fried flatbreads layered with fragrant sesame oil and finely chopped spring onions.  A regional favourite often enjoyed as a snack.

Baking soda

Warm water

Shortening

Spring onions, finely chopped

PRAIRIE GREEN ONION FLATBREADS

MAKE DOUGH

PREP FILLING

ROLL AND COIL

PAN-FRY

Creamy Cajun‑spiced pasta tossed with tender crawfish tails and Parmesan.  An indulgent bowl reminiscent of festival food in the bayous.

Rotini pasta

Onion, diced

Garlic cloves, minced

Cajun seasoning

Double cream

Parmesan cheese, grated

Crawfish tails (cooked prawns)

Fresh parsley, chopped

CAJUN CRAWFISH PASTA SPIRALS

COOK PASTA

ADD CRAWFISH

TOSS PASTA

Layers of seasoned sushi rice and caramelised Spam wrapped with nori into handheld squares.  A portable snack that blends island flavours.

Sushi rice

Water

Rice vinegar

Sugar

Spam, sliced

Oyster sauce

Nori sheets

Furikake seasoning (optional)

HAWAIIAN SPAM RICE BITES

COOK RICE

CARAMELISE SPAM

PRESS & WRAP

CUT & SERVE

A bacon‑wrapped beef hot dog nestled in a steamed bun and loaded with pinto beans, diced tomatoes, onions, avocado and a medley of condiments.

Beef hot dogs

Streaky bacon

Pinto beans, cooked

Tomatoes, diced

White onion, diced

Mustard

Avocado, sliced

Pickled jalapeños

BORDER-STYLE BACON‑WRAPPED HOT DOG

WRAP DOGS

COOK

STEAM BUNS

Hand‑pulled yeasted dough fried until golden and sprinkled with cinnamon sugar.  These flat pastries are crisp on the edges and soft in the middle—just like those served at winter fairs.

BATCH STREET

NORTH AMERICA