Coordinated with the release of the
trailer of The Next Great Kosher Chef movie, we are happy to share a recipe from the winner of the contest, Next Great Kosher Chef
Jasmine Einalhori. She is now known all over the internet as a "
Jewess with Attitude!"
By winning the contest Jasmine secured herself a spot in the Professional Culinary Arts Program at Center for Kosher Culinary Arts. She is currently a student here. Learn more about the program by
visiting us here.
Mustard Grilled Chicken4 large chicken breasts, scalloped or butterflied
¼ cup Dijon mustard
¼ cup dry sherry wine
1 tablespoon red wine vinegar
1 large garlic clove, pressed
Olive oil
1 Tablespoon of dried thyme (oregano, basil, or dill can also be used)
Ground peppercorns and salt, to taste
Drizzle olive oil on chicken to lightly coat. Combine all ingredients in a bowl and marinate the chicken for one hour to overnight. The longer the chicken marinates, the better results you will get, though it can be grilled immediately. Use a grill pan or bbq and grill the chicken on a high heat. For a nice grill-marked chicken breast lay your chicken breasts on the grill and then after about 2 minutes without flipping the breast turn the chicken 90 degrees to the right for the classic cross-hatch look. Top with mango mint salsa and serve hot.
Mango Mint Salsa
2 ripe mangos, peeled, pitted and diced
¼ cup chopped(1/4 inch) red onion
1 cup red, orange, and yellow baby peppers (regular bell peppers are also ok)
1 teaspoon finely minced garlic
2 teaspoon finely minced jalapeño pepper, seeds removed (for spicier salsa leave seeds)
1 ½ tablespoon fresh lime juice
2 tablespoon chopped fresh mint
1 tablespoon olive oil
1 ¼ teaspoon cumin
Salt and freshly ground black pepper, to taste
Over your stove top or oven, roast the whole peppers, just enough to give it a grilled marks and a slight roasted flavor. Set aside to cool, then chop and add them to all the other ingredients.
Serve salsa either with the chicken or as a side dish with a nice bowl of tortilla chips.
