On Thursday, March 21, Newark Mayor Corey Booker has proclaimed the day for the 7th Annual Man-O-Manischewitz Live Cook-off with four finalists from as far away as California competing for the grand prize. The only live national kosher cooking competition will take place at Manischewitz Headquarters from 12 noon to 2 p.m. Celebrity chef Jamie Geller author of Quick & Kosher: Recipes From The Bride Who Knew Nothing and Quick & Kosher: Meals In Minutes, will be the head judge in the competition. From 10 to 11:30 a.m. Chef Geller will host private recipe tastings and a book signing prior to the competition.
For your Passover meal, here are two of her delicious recipes:
Steak with Pan Sauce
Serves 2
Ingredients:
- 2 (8-ounce) bone-in or 2 (6-ounce) boneless rib-eye steaks
- 2 teaspoons Manischewitz® kosher salt
- 1 teaspoon cracked black pepper
- 4 tablespoons olive oil
- 2 medium shallots, minced
- 4 tablespoons dry red wine (such as Cabernet Sauvignon)
- 1/2 cup Manischewitz® Kosher for Passover Broth
Directions:
- Season steaks with salt and pepper.
- In a large sauté pan, heat oil over high heat. Place steaks in the pan and sear for 1 minute. Reduce heat to medium-high and cook for 3 minutes on each side for medium-rare doneness. Transfer steaks to 2 dinner plates and cover with foil to keep warm.
- Add shallots and red wine to the pan; cook for 1 minute. Stir in broth and continue cooking for about 4 minutes or until sauce is reduced by half.
- Pour sauce over steaks.
*This type of preparation is called “à la minute,” meaning right away when you order it.
Chicken with Braised Red Cabbage and Fennel
Serves 4
Ingredients:
- 3 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 1 (3-pound) chicken, cut in eighths
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (10-ounce) bag shredded red cabbage
- 1/2 head fennel, shredded*
- 2 cups Manischewitz® Kosher for Passover Broth
- 1 teaspoon dried thyme
- 1 (12-ounce) package Manischewitz® Passover Medium Egg Noodles or Gluten Free Noodles
- Applesauce (optional)
Directions:
- Heat oil in a large sauté pan over medium heat. Add onions and sauté them for 5 minutes or until soft.
- Season chicken with salt and pepper. Add chicken to the pan and brown for about 8 minutes on each side. Transfer to a bowl.
- Add cabbage, fennel, broth, and thyme to the pan, mixing well. Bring to a boil. Return chicken to the pan; reduce the heat to a high simmer. Cover and cook for 15 minutes.
- Transfer to a serving platter. Serve over Passover noodles and with applesauce, if desired.
*Note: Fennel is sometimes called anise.
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