One Table, Two Families Awards Ceremony
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One Table, Two Families Awards Ceremony

  •   One Table, Two Families Awards Ceremony and Leadership Dinner
  • 12/8/2016
    •    
    The Consulate General of Israel hosted a One Table, Two Families Awards Ceremony and Leadership dinner. 

    Winners of the fusion recipe contest were recognized and awarded at a private, culminating event for Houston Hispanic and Israeli/Jewish leadership. 

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  • Sandra Fernandez
     
    The winners were presented prizes by Amb. Eitan Levon, Consul General at the Houston event.

    The winners were:

    First Place

    Matt Riklin 

    Second Place

    Roy Bachrach

    Third Place

    Michael LeBlanc

    Fourth Place

    Rinat Alatin​

    See some of the winning recipes below.
     
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  • <iframe width="853" height="480" src="https://www.youtube.com/embed/RZ0O3X-Pphg" frameborder="0" allowfullscreen></iframe>

  • First Place: Matt Riklin's Juevos Shakshuka

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    Ingredients-
    2 medium fresh tomatillos

    3 garlic cloves, chopped (1 clove with nopales, 2 cloves with vegetable melange)

    4 roma tomatoes diced

    1 yellow onion diced

    2 jalapeno peppers diced and de-seeded

    4 fresh tortillas

    4 oz. spicy mujamarra dip

    1 12 oz. can peeled, whole tomatoes

    1 bay leaf

    1 teaspoon cumin seed

    ½ teaspoon coriander

    3 oz. Cholula hot sauce

    6 large eggs

    ½ cup nopales (cactus)

    4 tbsp. olive oil

    6 stems of cilantro



    Cooking:

    Roast tomatillos then de-skin by placing in an ice bath immediately after roasting.

    Boil 1 cup nopales with 1 garlic clove roughly chopped.

    Heat 4 tablespoons olive oil in a pan

    Add chopped onion, garlic, and jalapeno to the pan. Cook until onions become translucent.

    Add chopped tomatoes, canned tomatoes, tomatillos, and boiled nopales to pan.

    Add cumin, salt, mujamarra, coriander, bay leaf, and cholula to vegetable mix.

    Allow ingredients in pan to cook at medium heat for 8-10 minutes, then continue cooking on medium low, uncovered, for 10 more minutes.

    Add the eggs to the mixture, covering as much surface area of the pan as possible. Cover and simmer for 3-5 minutes depending on desired doneness of yolk.Place torn, toasted tortilla strips in bottom of bowl. Place egg(s), and sauce beneath egg(s) in bowl of tortilla strips. Sprinkle chopped cilantro on top.

  • Second Place: Roy Bachrach's Shakshuka ranchero...Mexrael Style

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    Recipe (small/medium pan, 2-3 diners): ...

    3-4 Eggs

    4 medium tomatoes

    4 garlic cloves

    2 Serrano Peppers

    1 Medium Jalapeno pepper

    1 Half onion, Medium

    ½ Red Pepper

    10 banana pepper rings

    1 tbsp suger

    1 tbsp Cumin Powder

    1 tbsp tomato paste

    Salt & Pepper
    Feta Cheese

    Parsley

    In a medium pot boil water.

    Place onion, 3 garlic cloves, serrano & Jalapeno peppers into the pot.

    Once pot is boiling add tomatoes for 5-7 more minutes until soft.

    Remove tomatoes to a separate bowl and let cool down.

    Making the Salsa:

    1. In a Mexican stone bowl (Molcajete), put a hint of salt and add the 3 boiled galric clove. Add 1 raw clove to the mix and crush until pureed. Add boiled Jalapeno & Serrano peppers and crush into the mix.

    2. Remove the tomatoes skin and put them into the blender. Add the boiled onion, one boiled tomato and the salsa mix from the Molcajete. Blend until an even mix is created.

    3. Add the 2 boiled tomatoes into the mix and blend easy (Don’t blend too much - you want to keep the salsa chunky).

    The Pan:

    1. Heat up a thin level of Olive Oil in a skillet. Add a diced boiled tomato, ½ red pepper diced into small cubes and the Banana pepper rings on low/medium flame until peppers soften.

    2. Add the Salsa, tomato paste, Cumin, Sugar, Salt & Pepper and let stand on low flame for about 25-30 min.

    3. Once reduced, make holes in salsa and pour eggs, each into a hole.

    4. Let stand for about 3 minutes, cover the pan to get a slight egg white layer on top of the Salsa.

    5. Fry on a separate skillet a small sized Corn Tortilla (or two).

    6. Slide the Corn Tortilla under under the Salsa (careful on those huevous) where half of it is immersed in the salsa, and the other half sticks out.

    7. Sprinkle Crumbled Feta Cheese and Parsley and let stand for a couple more minutes.

    8. Serve in the skillet. Add Tortilla/Pita/Challa on the side. ​