From now until February 4, 2013, enter the 7th Annual Man-O-Manischewitz Cook-Off for a chance to win the $25,000 Grand Prize, which includes Maytag® appliances, cash, an expense paid trip and a beautiful crystal trophy! This year, the contest will be held at the Manischewitz® Manufacturing Plant and Headquarters in Newark, NJ, giving contestants and guests a peek inside their state-of the-art production facilities. The Cook-Off encourages at-home chefs to experiment with kosher products while preparing delicious recipes that could be a new family favorite, or one that has been shared for generations.
The entry deadline is Monday, February 4, 2013. To enter, log onto www.manischewitz.com, and click on the Cook-Off Banner to submit your recipe. The recipe must adhere to Kosher guidelines, be prepared in under an hour, have no more than 9 ingredients which must include one of the Manischewitz® All-Natural broth flavors-new Turkey, Chicken, Reduced Sodium Chicken, Beef and Vegetable, plus one additional Manischewitz® product. Four finalists will be chosen by the judging panel and five semi-finalists will be posted on www.manischewitz.com from February 21st through February 28th, allowing consumers to vote online to select the fifth finalist. For complete contest details, go to www.manischewitz.com.
All five finalists will win an all-expense paid trip to compete live on March 21st 2013 at the Manischewitz® Manufacturing Plant and Headquarters in Newark, NJ in front of a live panel of judges consisting of food media and other culinary experts. The grand prize package includes Maytag® appliances, cash, expense paid trip and a beautiful crystal trophy.
“As the leader in the finest kosher foods, we are delighted to invite people to prepare family recipes using their favoriteManischewitz products, “said Paul Bensabat, Co-CEO of The Manischewitz Company. “ We are equally as thrilled to host the 7th Annual Manischewitz Cook-Off at our own headquarters and production facilities for the first time, to offer our guests a sneak peak at where it all begins,” adds Alain Bankier, Co-CEO of The Manischewitz Company.
“Delivering dependability to our customers each and every day is something both The Manischewitz Company and Maytag have been committed to for more than a century,” said Monica Teague, Senior Manager PR and Brand Experience, Maytag. “With this common goal in mind, we are excited to bring the brands back together again this year for the Cook-off.”
Over the years, more than 10,000 people nationwide, of all ages and all walks of life, have entered the competition. Past winners include: Eric Silberman, from Lincolnwood, IL with his Mod Matzo Ball Soup; Stuart Davis, from Cherry Hill, NJ with his Chicken and Egg Donburi; Sarah Freedman-Izquierdo of Miami Beach, Florida with her Mandarin Dumpling Soup; Amy Siegel from Clifton, NJ with her Marvelous Mediterranean Falafel Sliders; Joy Devor of Rockaway, NY with her Fantastic Flounder Rolls and Candace McMenamin from Lexington, SC with her Sweet Potato Encrusted Chicken.
For over 120 years, The Manischewitz® Company has inspired great family recipes and ideas. Today, the Manischewitz® product line continues to innovate with new and improved products that maintain the highest quality of ingredients. The ever-expanding line of products range from traditional Jewish fare such as matzo, gefilte fish, potato pancake mix, matzo ball mix and macaroons, to all natural broths and gravies, as well as Gluten-Free products and products with a Mediterranean twist. Many products feature the “Manischewitz Health and Wellness Icon” which communicates the healthy attributes of the products such as being all-natural and an excellent source of fiber, low sodium, no MSG, sulfite-free, no artificial preservatives or ingredients and so much more!
Additionally, the cook-off raises awareness regarding Jewish American Heritage Month (JAHM), a national month of recognition of the more than 350-year history of Jewish contributions to American culture. The Manischewitz Company is the founding sponsor of JAHM, and works with the JAHM steering committee to drive awareness of events and programs. Updates on JAHM are available on www.jahm.us and will continue through the end of JAHM on May 31, 2013.
To get inspired to create an original recipe using any of the new Manischewitz broths, visit the recipe section ofwww.manischewitz.com.
How it works
U.S. residents 18 or older are invited to submit an original, easy-to-prepare entrée using any flavor of new Manischewitz Broth product. Recipes should have no more than a total of eight ingredients and be prepared and cooked in one hour or less. For official contest details log onto www.manischewitz.com, complete the official entry form and submit your recipe online or by mail. Entries must be received by February 4, 2013. Four finalists will be selected by a panel of judges and one finalist will be selected during the online people’s choice vote from February 14-28, 2013. Five contestants will compete live in New York City in front of a panel of live judges on March 21, 2013.
For more information, prize details, rules and regulations, log onto www.manischewitz.com.
January 22nd: Asbury Park: Mr. Green Tea Presents a Night Out to Restore the Shore. $100 Tickets include full access to this exclusive event. Full course family style meal, drinks, live music and silent auction with items that range from bottles of wine to lavish vacations. Hurry only a few tickets are still available. Go to MrGreenTeaIcecream.com/RTS
When Luis Croussett and his long time friend, Carlos Paulino, were passing their time on a Christmas vacation in 2011 complaining about the long lines at several popular chain restaurants; how splitting the bill was always an issue and how sometimes you have to wait so long to place your order, get the bill or even pay, they never dreamed that less than a year later they’d be the proud owners of a brand new company, Flying Kick Inc., and the proud parents of a new product that would change the way restaurants serve up their menus and patrons place their orders.
Cookbooks are a dime a dozen these days; you can walk into any Barnes & Noble and find 100 cookbooks on the same topic. Most of them have recipes with more ingredients than King Henry had wives, and are so involved the average working person ends up wanting to behead themselves.
From start to finish the recipe only took about 40 minutes to prep and pop in the oven. I put the assembled dish in front of my family, including my 85 and 82 year old traditional meat-and-potato-loving grandparents. We devoured the platter in less time than it took to make. The crunch of the skin provided the perfect complement to the luscious chicken that melted in your mouth. You could taste a faint aroma of wood smoke from the olive oil permeating through the chicken, giving it a more robust flavor. Tyler was absolutely right when he described the olive oil as “sexy.”
Looking for ways to keep the kids occupied and happy during their holiday break? How about dinner and a movie? Chevy’s, the chain, is unusual in that it is preparing many menu items from scratch, often quite successfully. The food at this bustling tex/mex eatery, strives to be authentic while delivering consistent quality and value. Chevy’s has partnered with AMC Theatre in Clifton for a dinner and a movie promotion which allows Chevy’s patrons to nab theater tickets for $8, a sweet discount, when presenting dining receipts at time of ticket purchase. Expect long lines at the Chevy’s in Clifton Commons if you visit during weekend evening hours or the restaurant’s peak weeknight super-saving happy hour special nights. In a recent visit, my dining companions and I were very satisfied with our appetizers and drinks, with entrees almost an after thought. Corn chowder was a big hit, mildly sweet with a creamy texture.
Management runs a tight ship and servers are well versed and knowledgeable. Our server Adam, who doubled as a trainer, made good recommendations in terms of selections and quantity. He prepared Guac tableside, asking if we wanted our forked mashed avocados smooth or chunky. He blended that with pico di gallo, diced jalapenos and fresh lime juice. Slathered on flash fried tortilla chips, this was a delicious start. Paired with a Bulldog, an upside down bottle of Corona suspended in a blue Curacao Margharita that was sweet and tart at once, we were rolling. Taquitos and the crispy chicken flautas were winners. The flexible menu offers a variety of combos to suit different preferences. It was varied and reasonably priced. Sizzling platter items were among our most popular entrees and not surprisingly, the classic tex/mex fare were well-executed and authentic tasting with a delicious, addicting corn pudding alongside. Dessert included house made flan and ice cream (fried or in sundae formats) with house made chocolate and Cajita, caramel-like, sauces. We were told that the latter, a slow cooked, slightly bitter sauce, takes several hours to prepare and is made fresh daily.
“Eat Soup, Do Good”
Seeing as this is my first time writing for Jersey Bites, I was thrilled when I found out that my first review would be of a burger place, as I am definitely a “burger authority.” Now I claim to have this authoritative status as someone who not only makes his own bacon jam and homemade chipotle ketchup, but someone who thinks an 80/20 burger mix will do in a pinch – apologize to your heart in advance and go with 70/30 and thank me later.
Ok now on to the food. Let me start by saying that this was definitely one of the best burgers I have ever eaten. Now when I say burger, I don’t refer to a Wendy’s or McDonald’s or even a Five Guys (it can’t be a legit burger place in my opinion if you can only order your burger well done). I’m talking serious, artisan crafted burgers such as those at Basil T’s and the Fromagerie. The burgers at Beasty are simply divine. Mike Ross has perfected a new cooking process altogether for burgers. Each patty made of certified Angus beef is seared and individually pouched in au jus to remove any residual grease and bring out the meat’s natural juices. Beasty also serves them with an extra side of au jus – very French Dip esque. Also I was told that if you order the burger to go (they do deliver as well), they soak the patty in au jus topped with the ingredients of your choice and keep it separate from the toasted bun until you’re ready to eat; translation = no soggy bread. Just the fact that this much thought has been given to the prevention of a soggy bun makes this place legit.
The thing that really stood out for me at Beasty besides the insanely delicious burger were the sides. Some of the sides I sampled were the sweet potato tater tots served with an Asian inspired Thai chili dipping sauce and the broccoli rabe with roasted garlic and long hot peppers. The tater tots were perfectly crispy and the sweetness of the sweet potato paired perfectly with the zinginess of the side sauce (I would have thrown a little Sriracha in there for some kick but that’s just me). The broccoli rabe was perfectly cooked and still retained its beautiful green color – but the dish is not for the faint of heart. The peppers are definitely hot and it took much restraint not to open the lid of my bun and add them to my burger. The one side that I was dying to try was the roasted brussels sprouts with apple wood smoked bacon. Unfortunately Beasty was out of sprouts that day, but I will be returning back soon during lunch to give them a whirl.
Tom Paolella is a born and raised Jersey Boy who is 100% Sicilian (minus the Guido). Tom was raised in Belleville, NJ and moved to Old Bridge, NJ in sixth grade (still traveling up north for bread on weekends). His love for all things food began at an early age and his passion continues to this day. After receiving a B.A. in English Literature, with a Minor in Organizational Leadership from Rowan University, Tom found his calling and continued on at Rowan where he earned a M.A. in Corporate Public Relations. Tom previously lived in both Hoboken and Jersey City, while working in Manhattan. Tom handled PR for several Fortune 500 companies and currently holds the position as PR Manager for two local hospitals. A foodie by birth, Tom credits his mother for his love of eclectic cuisine from around the world and culinary chops in the kitchen. Tom lives in Middletown, NJ with his wife Jenn, son Aidan, and dog Bennie. When he’s not working or spending time with family, he enjoys experimenting with meals at home, relaxing on the beach, or attending classic car shows. Tom is a tough one to “wow” when out to eat and enjoys restaurants that go beyond the chicken, fish, and steak on the Specials menu. Tom can be reached at 
