Origin Po’ Boy Remoulade Sauce

Remoulade sauce originates from France but has been adapted into a spicier, more flavorful version in Louisiana cuisine. Used widely in Cajun and Creole dishes, this sauce has become a signature addition to Po’ Boys, giving them their signature taste and depth of flavor.

What I Love About This Recipe

This remoulade sauce is rich, zesty, and versatile. It brings a perfect balance of creaminess and spice to any dish, and the best part is that it comes together in just a few minutes. I love how it enhances seafood dishes, but it’s just as delicious as a dip for fries or spread on burgers.

Also Read : Lazy French Onion Soup

Po’ Boy Remoulade Sauce

Recipe by RecipeWikki

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

90

kcal

Ingredients

• 1/2 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon Creole mustard (or extra Dijon)

• 1 tablespoon prepared horseradish

• 1 tablespoon hot sauce (such as Tabasco)

• 1 teaspoon Worcestershire sauce

• 1 clove garlic, minced

• 2 tablespoons lemon juice

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons finely chopped pickles or pickle relish

Directions

• In a medium bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, horseradish, hot sauce, and Worcestershire sauce until smooth.
• Add the minced garlic, lemon juice, smoked paprika, cayenne pepper, salt, and black pepper. Stir until fully incorporated.
• Fold in the finely chopped pickles (or pickle relish) and capers, ensuring everything is well mixed.
• Cover and refrigerate for at least 30 minutes to let the flavors meld.
• Serve chilled as a spread for Po’ Boy sandwiches or as a dipping sauce for seafood and fries.

Notes

• For a milder version, reduce the cayenne pepper and hot sauce.
• If you like a thinner sauce, add a little more lemon juice.

Origin of Teriyaki Chicken

Teriyaki is a Japanese cooking technique that involves grilling or broiling food with a glaze made from soy sauce, mirin, and sugar. The word “teriyaki” comes from “teri” (shine or glaze) and “yaki” (grill or broil). While traditionally cooked over an open flame, this baked version makes it easier for home cooking while preserving the authentic flavors.

What I Love About This Recipe

This baked version of Teriyaki Chicken is effortless, requiring minimal prep and cleanup. The homemade teriyaki sauce is better than store-bought, striking the perfect balance between sweet, savory, and umami-rich flavors. Plus, the caramelization from baking adds a deep, irresistible taste.

Also Read : Chtitha Batata (Algerian Potato Stew)

Oven Baked Chicken Teriyaki

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

315

kcal

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ cup soy sauce (low sodium preferred)

• ¼ cup honey or brown sugar

• 2 tbsp mirin (or rice vinegar)

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)

• 1 tsp sesame seeds (for garnish)

• 2 tbsp green onions, chopped (for garnish)

Directions

• Preheat your oven to 400°F (200°C).
• Lightly grease a baking dish or line it with parchment paper.
• Pat dry the chicken thighs and place them in the baking dish.
• Drizzle with olive oil and season with salt, black pepper, and garlic powder.
• In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), mirin, sesame oil, garlic, and ginger.
• Bring to a gentle simmer, stirring occasionally.
• Mix cornstarch and water in a separate bowl, then slowly add it to the sauce while stirring.
• Cook for 2-3 minutes until the sauce thickens. Remove from heat.
• Pour half of the teriyaki sauce over the chicken, coating evenly.
• Bake for 25-30 minutes, basting with the remaining sauce halfway through.
• For a caramelized finish, broil for 2-3 minutes at the end.
• Let the chicken rest for 5 minutes before slicing.
• Drizzle with extra sauce and sprinkle with sesame seeds and green onions.
• Serve with steamed rice, stir-fried vegetables, or a side of noodles.

Notes

• Substitutes for Mirin: If you don’t have mirin, use rice vinegar + extra honey for a similar effect.

Origin of Honey-Mustard Marinade

Honey and mustard have been paired in cooking for centuries, with origins tracing back to European cuisine, particularly in France and Germany. The combination became popular as a marinade and sauce in modern American and European grilling traditions.

What I Love About This Recipe

This marinade is incredibly versatile and easy to make with pantry staples. I love how it adds both depth and brightness to grilled or roasted dishes. It’s perfect for meal prepping, as it tenderizes proteins while infusing them with a bold, slightly sweet flavor.

Also Read : Ploughman’s Sandwich

Honey-Mustard Marinade

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

99

kcal

Ingredients

• ¼ cup Dijon mustard (or whole-grain mustard for texture)

• 2 tbsp honey

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• 2 cloves garlic, minced

• 1 tsp soy sauce (optional, for umami depth)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional, for a smoky touch)

Directions

• In a small bowl, whisk together Dijon mustard, honey, olive oil, and vinegar or lemon juice.
• Add minced garlic, soy sauce (if using), salt, pepper, and paprika. Mix well until smooth.
• Place chicken, pork, fish, or tofu in a resealable bag or a shallow dish.
• Pour the marinade over, ensuring it coats evenly.
• Cover and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor).
• Grilling: Cook over medium heat, brushing with extra marinade for a caramelized finish.
• Baking: Roast at 375°F (190°C) until fully cooked, basting halfway through.
• Pan-Searing: Cook in a skillet over medium heat until golden and cooked through.

Notes

• Adjusting Sweetness: Add more honey for a sweeter flavor or increase the mustard for extra tang.
• Storage: Store leftover marinade (not used on raw meat) in an airtight container in the fridge for up to a week.

Origin of Crepes:

Crêpes originated in Brittany, France, and have been a staple of French cuisine since the 13th century. Traditionally served with sweet or savory fillings, they are now a popular dessert worldwide, often enjoyed with fruit, chocolate, or whipped cream.

Why They’re Loved:

Dessert crêpes are adored for their light and airy texture, allowing them to pair beautifully with a variety of fillings. The homemade chocolate sauce adds a rich, velvety sweetness that perfectly complements the delicate crêpes.

Also Read : Tiramisu al Marsala

Dessert Crepes with Homemade Chocolate Sauce

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

320

kcal

Ingredients

• 1 cup all-purpose flour

• 2 large eggs

• 1 1/4 cup milk

• 2 tbsp melted butter

• 1 tbsp sugar

• 1/2 tsp vanilla extract

• Pinch of salt

• 100g dark chocolate, chopped

• 1/2 cup heavy cream

• 1 tbsp butter

• 1 tbsp sugar

• 1/2 tsp vanilla extract

Directions

• In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth.
• Heat a non-stick skillet over medium heat and lightly grease with butter.
• Pour a small ladleful of batter into the pan, swirling to coat the bottom evenly.
• Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another 30 seconds.
• Repeat with the remaining batter, stacking cooked crêpes on a plate.
• In a saucepan, heat the heavy cream over low heat until warm (do not boil).
• Remove from heat and add chopped dark chocolate, butter, sugar, and vanilla extract.
• Stir until smooth and glossy.
• Fold or roll the crêpes and drizzle generously with the homemade chocolate sauce.
• Garnish with powdered sugar, fresh berries, or whipped cream if desired.

Notes

• Storage: Crêpes can be stored in the fridge for up to 2 days and reheated in a pan before serving.