The 2014 Manischewitz All-Star Cook-Off was held this year in Manhattan, N.Y. The New York Celebrity Examiner, Sue Robinson, attended the Manischewitz event on March 27 to meet with five finalists who vied for the chance to win the $25,000 grand prize. Jamie Brown Miller was announced the winner at this year’s eighth annual food event.
All finalists were given one hour to recreate their submitted dishes.
The prestigious judging panel at this year’s event:
- Helen Rosner, Saveur
- Sharon Franke, Good Housekeeping
- Claire Suddath, Bloomberg Business Week
- Rosie Saferstein, New Jersey Monthly
- Jen Goren, Jewish Community Center (JCC) in Manhattan.
Mrs. Miller’s winning dish, "Waffled Latkes with Matzo Fried Chicken & Spicy Syrup," was an inspired dish from southern comfort eating; her recipe easily won over the five panel judges.
Jamie Brown Miller will receive – the winner of the $25,000 grand prize – cash, a Saveur magazine subscription for one year and a bundle of Maytag kitchen appliances; in addition to a beautiful trophy.
The Napa, Calif. native made her latkes by using a waffle iron; they were kept warm in the oven until the chicken was done.
Having no southern roots whatsoever, Miller discovered this recipe after eating at a restaurant in the Napa Valley.
Congratulations to this year’s winner.
Waffle Latkes with Matzo Fried Chicken & Spicy Syrup recipe:
1 lb. Kosher chicken tenders
½ cup kosher maple syrup
¼ cup plus 2 tbsp. Sriracha, divided
3 kosher eggs, divided
3 ¾ cups Manischewitz® All Natural Chicken Broth
1 5oz. pkg Manischewitz® Matzo Ball Mix
1 6oz. pkg Manischewitz® Potato Pancake Mix
1 Tbsp. + enough for frying kosher vegetable oil, divided
4 cups mixed greens
1. Pour 2 cups of chicken broth into a zip top bag. Add the chicken and seal. Refrigerate for 20 minutes. While the chicken marinates, stir together the maple syrup and ¼ cup of Sriracha in a small bowl. Set aside. Whisk 2 of the eggs with the remaining 2 tablespoons of the Sriracha in a medium bowl. Set aside. Pour matzo mix onto a large plate. Set aside.
2. Warm waffle iron to high heat. In a medium bowl, whisk remaining egg with remaining 1 ¾ cup of the chicken broth. Add the potato pancake mix and stir to combine. Stir in 1 tablespoon of the vegetable oil. Allow to thicken for 5 minutes. Using a quarter of the mixture at a time, cook 4 waffles for 5 minutes or until golden brown and crispy. Keep warm on a plate in a 150 degree oven.
3. While waiting for the waffles to cook, make the chicken. Pour vegetable oil into a large skillet and bring to medium high heat. Drain chicken from the broth, then add to the egg mixture, stirring to coat. One piece at a time, remove chicken from egg and Sriracha mixture and dip into the matzo mix, turning and pressing to coat. Add half of the chicken tenders to the oil and cover. Cook for 2 minutes, then turn and cook uncovered for 2 more minutes. Remove to a plate lined with paper towels, sprinkle with salt and pepper to taste and keep warm in the oven while you cook the remaining chicken in the same manner.
4. Place one waffle on each of four plates. Add equal amounts of the mixed greens and chicken tenders to each, then drizzle with the spicy syrup to taste.
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