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.
Read MoreEvery 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.
Read MoreLeave 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.
Read MoreThis is a great example of Jewish fusion from a chef who has taken a traditional but basically boring recipe and adds his own favorite spices. The result is a much more exciting version of an old Jewish recipe. Congratulations to Emeril Lagasse for adding new spirit to a tired standard. I have made a few changes of my own.
Read MoreThis recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry dishes are popular in South Africa.
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