Rabbi Michael Sternfield

Bradenton, Florida | 312-320-5538
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June 2, 2009 By Rabbi Michael Sternfield

Kung Pao Beef Recipe

This Kung Pao Beef dish will knock your socks off with great flavor and texture.

Filed Under: Jewish Fusion Recipes Tagged With: chinese food, kung pao, kung pao beef

December 1, 2008 By Rabbi Michael Sternfield

Brisket with Chinese Five Spice Recipe

Many of the ingredients in this beef brisket recipe will be familiar to Jewish cooks, including the Coca-Cola. However, I find that the addition of the Chinese Five Spice gives this dish a much more interesting layer of flavor.

Filed Under: Jewish Fusion Recipes Tagged With: brisket, brisket recipes, chinese food, jewish food, jewish fusion, rabbi michael sternfield, sweet & sour sauce

November 1, 2008 By Rabbi Michael Sternfield

Won Ton Kreplach Recipe

This is an easier and much lighter version of a traditional Jewish recipe. The use of wonton wrappers (squares) gives these kreplach a much airier texture. Rather than tasting mostly dough, which more often than not is pretty heavy, the taste and texture is primarily that of the filling.

Filed Under: Jewish Fusion Recipes Tagged With: chinese food, cooking, cuisine, Jewish & Ethnic Food, jewish food, jewish fusion, Won Ton Kreplach

October 28, 2008 By Rabbi Michael Sternfield

Zesty Lemon Chicken Recipe

Every Chinese restaurant has its own version of lemon chicken. Most sauces have the sweetness and color of a lemon meringue pie, which is unfortunate. I believe that the natural lemon flavor should come through. This recipe is light as well because the chicken is not batter-dipped.

Filed Under: Jewish Fusion Recipes Tagged With: chicken recipes, chinese food, chinese recipes, jewish food, jewish fusion, jewish recipes, lemon chicken recipe, rabbi michael sternfield

October 27, 2008 By Rabbi Michael Sternfield

Asian-Jewish Barbequed Chicken Recipe

Leave it to an East Village Jewish Deli to come up with an actual American/Jewish/Asian fusion dish! That is because the Second Avenue Deli has had a Chinese chef for many years. I have enhanced this recipe with even more Asian flavor. Although this recipe calls for baking and broiling the chicken, it is definitely better on a charcoal grill. If you are using a charcoal grill, you must have a covered grill, e.g. a Weber. Bake the chicken over indirect heat, with the cover on. To give the chicken more of a barbecued flavor, I recommend putting soaked mesquite wood chips in a shallow can (e.g. a tuna can) on the hot coals during the indirect cooking phase. For the second stage, place the chicken directly over the coals.

Filed Under: Jewish Fusion Recipes Tagged With: asian food, barbequed chicken, bbq, chinese food, Jewish & Ethnic Food, jewish food, jewish fusion, rabbi michael sternfield

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