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November 1, 2008 By Rabbi Michael Sternfield

Rabbi Sternfield’s Famous Chopped Liver Recipe

I have been perfecting my chopped liver recipe for the past 20 years, and this recipe is the culmination of countless experiments. I never use anything except fresh chicken livers. Other livers tend to impart bitterness. There is actually more onion and egg than liver in this recipe which gives it a somewhat lighter color and definitely a lighter texture. This recipe should be well chilled but eaten within one day of its preparation. It does not last long in the refrigerator.

Filed Under: Jewish Fusion Recipes Tagged With: chopped liver, Jewish & Ethnic Food, jewish food, jewish fusion, rabbi michael sternfield

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

October 24, 2008 By Rabbi Michael Sternfield

Chicken Vesuvio Recipe

Only in Chicago is this dish considered a classic. Made famous by old-time Chicago Italian restaurants such as the Rosebud, this dish easily can be adapted for those who observe the Kosher laws. I have added my own touch to give it some extra pizzazz.

Filed Under: Jewish Fusion Recipes Tagged With: chicken recipe, Chicken Vesuvio, cooking, italian food, Jewish & Ethnic Food, jewish fusion, rabbi michael sternfield

October 19, 2008 By Rabbi Michael Sternfield

Peri Peri Chicken Casserole Recipe

Nando's Peri Peri Sauce

Peri-Peri is a hot or mildly hot seasoning, sometimes a prepared sauce, that is of Portugese origin. In South Africa, Peri-Peri seasoning is virtually a staple. It is much more than a mere hot sauce. Although not well-known in North America, it adds great flavor to many foods, especially chicken and fish.

Filed Under: Jewish Fusion Recipes Tagged With: casserole recipe, chicken recipe, food, Jewish & Ethnic Food, jewish fusion, peri peri, portugese cooking, rabbi michael sternfield

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