One would not normally associate Cajun and Jewish cooking. At first glance, they would not appear to be that compatible, particularly since Cajun cooking often uses ingredients that are blatantly non-Kosher. There is the Kosher Cajun Cookbook, by Mildred L. Covert and Sylvia P. Gerson, which adapts Cajun classics to conform to the Jewish dietary laws. This recipe is much more innovative because it truly combines the texture and traditional Jewish chopped liver with seasonings that never could have been imagined by our Jewish mothers. It has a lot of zip, I promise.
I realize that for many traditionalists, fooling around with an old standard comes close to sacrilege. However, in my opinion, gefilte fish desperately needs help. In its usual form, it is at best, an acquired taste. This southwestern version receives fabulous reviews every time. Even people who dislike gefilte fish like this recipe. This is another example of how a somewhat boring Jewish recipe can be brightened up a lot with the fusion of ingredients from other communities.
This delicious recipe for Chinese Chicken Salad can be prepared in just a few minutes after the marinade is complete.
This delicious casserole recipe can be prepared in a little over an hour.