341st FSS bring best pineapple recipe

  • Published
  • By Airman 1st Class Katrina Heikkinen
  • 341st Missile Wing Public Affairs
MALMSTROM AIR FORCE BASE, Mont. --  Tropical aromas filled the Elkhorn Dining Facility on Jan. 25 as the 10th, 12th, and 490th Missile Squadrons, 341st Force Support Squadron and 819th RED HORSE Squadron competed against each other during the First Quarter Warrior Chef Competition.

Hand-selected by leadership and various NCO's, the quarterly competition requires chefs to prepare a dish from scratch in 90 minutes and utilize the theme ingredient - pineapple. Judging the competition were Maj. Gen. Michael Carey, 20th Air Force commander, his wife, Melody and Patricia Nordel, wife of Chief Master Sgt. David Nordell, 20th AF command chief.

Representing the 10th MS, Airmen 1st Class Dylan Murray and Daniel Csiti prepared pineapple glazed pork chops, buttered fried pineapple rings, fruit skewers and pineapple mango smoothies.

Preparing pineapple kabobs, vegetable medley and pineapple smoothies, the 12th MS was represented by Airman 1st Class Bradlee Cullum and Senior Airman Brady Robertson.

The 490th MS, represented by Airmen 1st Class Gracie Vinson and Roderick Hasty, prepared shrimp kabobs and Hawaiian casserole.

Representing the 819th RHS, Staff Sgts. Jenniepher Barnaby and Stephen Marvin prepared Maui Sunsetters, the BIG Kahuna and tiki meatball bites.

But the team that took the title as the 2013 first quarter Warrior Chef champion was the 341st FSS, represented by Staff Sgt. Rowena Hawley, food service supervisor, and Senior Airman Miriam Santiago, fitness specialist. The team dazzled judges with their island-flavored fajitas, island-style fried rice and piña coladas.

Competitors were judged on dress and appearance of their uniform, taste, texture, appearance/presentation of the entrée and honoring the theme ingredient. Participating teams could earn a total of 60 points. Although only one point separated the first and second place winners, having the chance to showcase their talents and skills was a reward in itself.

"Having a quarterly competition for missile chefs is important because it gives Airmen the chance to show off their skills for other people," said Staff Sgt. Crystal Hendrix, 10th MS assistant NCO in charge. "This gives Team Malmstrom a chance to see what happens behind the scenes and shows the competitors that they are appreciated."

"I used to be a chef when I was stationed at F.E. Warren," Carey said. "And I didn't enjoy it because of the pressure to create a meal for seven people. Everyone wants different flavors, textures and temperatures. This was really difficult to judge. I appreciate and want to thank you all for your talent."

The winning recipe is listed below:

Island-flavored fajitas (makes 4 servings)
Ingredients:
1 lb chicken strips
2 red bell peppers, finely chopped
½ cup cilantro, finely chopped
½ cup green onion, finely chopped
2 tablespoons canola oil
12 ounces crushed pineapple
4 flour fajitas
Shredded taco cheese
Salt and pepper for taste

Directions:
In a large skillet, cook chicken for five minutes at medium or until cooked. Stir in peppers, cilantro, green onion and pineapple. Cook for five minutes or until vegetables are soft. Warm tortillas in oven until golden or crispy. Place chicken and vegetable mixture on warmed tortillas and sprinkle cheese as desired.

Pina colada (makes 4 servings)
Ingredients:
2 cups French vanilla ice cream
12 ounces crushed pineapple
16 ounces coconut cream
2 cups ice

Directions:
Blend all ingredients until smooth.



Island-style fried rice (makes 4 servings)
Ingredients:
3 cups white rice
1 package sausage links, chopped
½ cup cilantro
½ cup green onions
1 package Sazon
1 lb chicken strips
1 flour fajita
12 ounces crushed pineapples
1 can red peppers
2 tablespoons canola oil

Directions:
Coat one large skillet with canola oil. Cook rice until soft. Add chopped sausage cilantro, green onions, saxon, pineapples and red peppers. Cook all together until peppers are soft. In a separate skillet, cook chicken for five minutes at medium or until cooked.