Jewish Fusion

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. It is available in specialty stores and also from internet-based companies that sell South African products.

The Flavor of this dish will improve further if pre-prepared and refrigerated.

Ingredients:

• 1 chicken, cut into portions
  2 Tablespoons flour
  ½ teaspoon Peri-Peri powder
  1 teaspoon paprika
  1 teaspoon salt
  ½ teaspoon ground black pepper
  pinch of sugar
  2 Tablespoons vegetable oil
  1 Tablespoon unsalted butter
  2 medium onions, chopped
  grated rind and juice of 2 oranges
  3 ripe tomatoes, skinned and chopped
  3 cloves garlic, crushed
  1 teaspoon chicken stock powder or one crushed chicken boullion cube
  salt and pepper to taste
  ½ teaspoon ground allspice

Mix the flour, Peri-Peri, paprika, salt, pepper and sugar in a plastic bag, add the chicken portions and shake.
In a large skillet, sauté the chicken in the oil and butter until golden-brown.
Remove with a slotted spoon and place in an ovenproof casserole.
Mix together the rind and juice of the oranges, tomatoes, garlic cloves, chicken stock powder and allspice, and pour over the chicken.
Bake at 350º F. for 45 minutes.
At the end of the cooking, season with salt and pepper to taste.

This 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.

Ingredients:

• 6 Tablespoons vegetable oil
  1 green bell pepper, chopped
  1 red bell pepper, chopped
  5 green onions, chopped
  4 stalks celery, diced
  4 cloves garlic, minced
  ½ cup chopped parsley
  1 16-ounce box farfel
  2 eggs, lightly beaten
  Pine nuts (optional)
  22 ounces chicken broth
  Salt and pepper, to taste
  2 teaspoons “Emeril’s Original Essence” Creole Seasoning
  ¼ cup sliced mushrooms

Directions:

• Preheat the oven to 350 º F.
  In a large skillet add vegetable oil and sauté bell peppers, green onions, celery, garlic, and parsley until softened, about 6 minutes.
  Add farfel and cook 2 to 3 minutes.
  Add eggs and cook 2 minutes.
  Add remaining ingredients and mix well.
  Bake in a greased 3-quart casserole for 30 to 45 minutes.

Essence (Emeril’s Creole Seasoning):

• 2 ½ tablespoons paprika
  2 tablespoons salt
  2 tablespoons garlic powder
  1 tablespoon black pepper
  1 tablespoon onion powder
  1 tablespoon cayenne pepper
  1 tablespoon dried leaf oregano
  1 tablespoon dried thyme
  Combine all ingredients thoroughly and store in an airtight jar or container.
  Yield: about 2/3 cup

Adapted from a recipe from
New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.
Episode#: EE2A33
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

This 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.

Ingredients:

• 3 Tablespoons of cooking oil
  2 onions, sliced
  1 clove of garlic, minced
  1 small piece fresh ginger root, peeled and crushed
  1 teaspoon turmeric
  1 teaspoon dried coriander
  1 teaspoon cumin
  1 stick of cinnamon (or a half-teaspoon ground cinnamon)
  1 teaspoon curry powder (or more, to taste)
  4 cloves
  2 pounds lamb, (or beef) cut into bite-sized cubes
  1 eggplant, cut into slices or cubes
  1 sweet green pepper, cleaned and chopped
  1 to two hot green chili peppers
  1 cup dried apricots, soaked in warm water and drained
  1e small can tomato paste
  1 teaspoon vinegar
  2 cups beef broth or stock (or lamb stock if available)
  1-half cup apricot jam
  1 cup plain yogurt or buttermilk (soymilk may be used as a Kosher alternative)

Directions:

• Heat the oil in a large pot.
  Over high heat, fry the onions and garlic, stirring continuously.
  Add the spices and continue stirring for a minute.
  Reduce heat slightly.
  Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.)
  Add all remaining ingredients except the apricot jam and yogurt (or buttermilk or soymilk).
  Cover. Reduce heat. Simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
  Stir in jam and yogurt (or buttermilk or soymilk) a few minutes before serving.

This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.

Ingredients:

• ½ cup olive oil or rendered chicken fat
  2 or 3 onions, finely diced
  1 pound of fresh chicken livers
  1/3 cup dry white wine
  6 hard-boiled eggs
  Salt and freshly ground pepper to taste
  Crackers or country bread slices for serving

Directions:

• Using 2 sauté pans, divide the olive oil or chicken fat evenly between them.
  Add the onions to one pan and sauté over medium heat until they are dark golden brown.
  In the other pan, sauté the livers over medium heat until they are cooked, about 5 minutes. The liver should still be slightly pink.
  During the last few minutes of cooking, add the white wine and allow most of it to evaporate.
  Remove from the heat, and chop the livers coarsely.
  Reserve the pan juices.

Peel and chop the hard-boiled eggs.
In a bowl, combine the warm onions and livers and the chopped eggs.
Add all of the pan juices and mix well.
Season with salt and pepper.
If the mixture seems a little dry and more olive oil or fat.