And the Winner Is …

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The stoves were heating up the second floor of New York's downtown Marriott last week as six contestants competed to become the grand-prize winner of the Second Annual Simply Manischewitz Cook-Off.

The three men and three women had one hour to prepare and fully cook their dishes before presenting them to a panel of judges.

Contestants included Joe Carver from Philadelphia, Falafel Pizza; Joy Devor from Far Rockaway, N.Y., Fantastic Flounder Rolls; Greg Fontenot from the Woodlands, Texas, Chicken in Balsamic Cherry Sauce; Julie Hession from Las Vegas, Rib-Eye With Marsala Mushroom Sauce; Evan Levy from Danville, Calif., Southwestern Potato Kugel; and Tracy Rapp from Memphis, Tenn., Southern Smothered Burgers.

After much smacking of the lips and sampling by the audience, Joy Devor, a mother of six, took the top prize — a $25,000 G.E. state-of-the-art kitchen, which the winner noted, she needed badly.

Here are a few others.

Evan Levy's Southwestern Potato Kugel

(Dairy)

2 packages Manischewitz potato-pancake mix
4 eggs
3 tsps. chili spice
16 oz. diced green chilies (2 cans, drained)
30 oz. black beans (2 cans, drained)
2 cups shredded sharp cheddar cheese
6 Tbsps. vegetable oil
11 oz. canned corn
salt and pepper to taste
water

For the Toppings:

1 bunch fresh cilantro, chopped
1 jar mild salsa
sour cream

Grease the bottom of a 9×13 glass baking dish with 2 tablespoons of oil.

Mix two boxes of Manischewitz potato-pancake mix according to directions. (Combine mix, 4 large eggs and 41/2 cups water in a large bowl.)

Add the drained chilies, corn, black beans and 11/4 cup cheese to mixture.

Pour potato mixture into baking dish. Drizzle 2 tablespoons of oil on top of the mixture.

Bake for 30 minutes at 425°.

After 30 minutes, sprinkle the remaining cheese on the kugel.

Bake for 15 minutes more.

Serve with the toppings.

Serves 12.

 

Greg Fontenot's Chicken in Balsamic Cherry Sauce

(Meat)

6 chicken breasts, boned
salt and pepper
2 Tbsps. Manischewitz extra-virgin olive oil
1 cup thinly sliced onions
1/4 cup Manischewitz balsamic vinegar
1 cup New Manischewitz All-Natural Ready-to-Serve Chicken Broth
1/2 cup dry white wine
1 jar Manischewitz cherry preserves
flat-leaf parsley (garnish)

Pat chicken dry, and season with salt and pepper.

In a heavy skillet, heat the olive oil. Sauté seasoned chicken until browned, 12 to 15 minutes.

Remove chicken. Add onions to skillet and sauté until tender, 5 to 6 minutes.

Add the balsamic vinegar and reduce to just a couple of tablespoons.

Add the wine and broth, bring heat to high and reduce by half.

Add the cherry preserves, and cook for an additional 5 minutes until the sauce is thick.

Return chicken to the pan to heat through while spooning the sauce over the chicken.

Garnish with parsley, if using.

Serves 6.

 

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