Last week we premiered our brand new cooking competition, Skill’it!
The challenge was to create 3 bite-sized dishes in 60 minutes.
One dish had to include the mandatory ingredient, Gefen Wonton Wrappers.
Bonus Basket ingredients which would yield extra points were:
– Meal Mart Pastrami
– Beetology Julienned Beets
– Heaven & Earth Beet Juice
To find out who won and who lost click here!
The contestants did a fantastic job and created delicious dishes. We are privileged enough to get the full recipes to all those mouth-watering dishes. Here are great appetizer ideas for Shabbat! Enjoy!
Boneless Fried Chicken by Kolev Klein
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Boneless fried chicken served with a non-dairy ranch dip and pickled julienned beets.
Veal Chorizo Ranch Pizza by Moshe Bloch
Meat pizza with a tortilla crust, loaded with non-dairy ranch dressing, ground veal, crispy julienned beets, red onion, and hot sauce.
Roasted Garlic and Herb Lamb Chops Over Potato-Beet Mash by Moshe Nafisi
Lamb chops seasoned with garlic and herb paste, then perfectly roasted and served atop a creamy potato-beet mash.
Lamb Sausage by Kolev Klein
Lamb sausages spiced with cumin, chili powder, chili flakes, garlic, salt and pepper, wrapped in pastrami, wrapped in wonton wrappers served with a honey mustard sauce.
Lamb Sliders by Moshe Bloch
These compact sliders feature grilled lamb patties seasoned with cumin, garlic, and balsamic glaze, fried pastrami, and fresh avocado slices.
Deep-Fried Wonton Wrapper Empanadas by Moshe Nafisi
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The key to this delicious dish is the Baron Herzog Pinot Grigio, so go ahead, pop open a chilled bottle and pour yourself a glass to enjoy while prepping this dish!
Salmon Ceviche Tostada by Moshe Bloch
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Fresh salmon ceviche with pico de gallo atop crispy fried wonton skins.
Salmon Bites with Caramelized Leek and Avocado by Kolev Klein
Cured salmon in a soy sauce/lemon juice mixture served on a crispy tortilla with spicy mayo and topped with avocado and caramelized leeks.
Tropical Ceviche by Moshe Nafisi
This recipe will remind you of all that is fun in the summer: sand, beach and fresh food. The key is to start with fresh, quality ingredients.
