341st FSS brings home the bacon in 1st-Quarter Warrior Chef contest

  • Published
  • By Senior Airman Kristina Overton
  • 341st Missile Wing Public Affairs
MALMSTROM AIR FORCE BASE, Mont. --  A new spin was added to the quarterly Warrior Chef Competition at the Elkorn Dining Facility March 28. Whereas normally, Malmstrom's missile chefs compete in the intense battle to claim culinary superiority among the squadrons, this time the challenge was met by their leadership.

The competition allowed chefs from five squadrons 90 minutes to prepare a chocolate and peanut -inspired dish.

Representing the 10th Missile Squadron, Lt. Col. Demetrius Walters, squadron commander, and Tech. Sgt. Derek Harris, chef NCO in charge, prepared Thai Chicken Sauté.

Chefs from the 12th Missile Squadron included Lt. Col. Craig Ramsey, squadron commander, and Master Sgt. Farrel Blake, chef NCOIC, who prepared Spicy Sichuan Chicken.

Preparing Chicken Sate Skewers with Thai Peanut Sauce and Stir-Fry Vegetables, the 490th Missile Squadron was represented by Lt. Col. Matthew Guenther, squadron commander, and Tech. Sgt. Erick Dunn, chef NCOIC.

The 819th RED HORSE Squadron, represented by Col. Mark Zimmerhanzel, squadron commander, and Master Sgt. Yolanda Smalls, services superintendent, prepared Chicken Pad Thai.

The team that took the title as 2012 first-quarter Warrior Chef champion was the 341st Force Support Squadron, represented by Col. Angela Stout, 341st Mission Support Group commander, and Tech. Sgt. Cleofe Van Orden, 341st FSS dining facility NCOIC.

"What an honor to get a chance to cook with our DFAC's finest," Stout said. "These individuals inspire me every day by what they do and what they bring to Malmstrom."

Van Orden also shared enthusiasm over the victory.

"It was fantastic," said Van Orden. "A lot of chefs brought their A-game, but I'm really excited about sharing this victory with my family in the DFAC."

The objective of the Warrior Chef Competition is to recognize and reward Malmstrom's culinary experts for their superior performance through competition, while promoting camaraderie and team building.

Brig. Gen. James Browne, Air Force Global Strike Command director of Air, Space and Information Operations; Col. H.B. Brual, 341st Missile Wing commander; and Chief Master Sgt. Charles Anderson, 341st MW command chief, served on the panel of judges for this quarter's event.

"It was a great honor to be a judge for the Warrior Chef [Competition] Program," Browne said. "I really enjoyed the competition, the rivalry, as well as the wonderful food. I think the Warrior Chef [Competition] Program is a wonderful way to showcase what our missile field chefs do each and every day in prepping outstanding meals."

The dishes were judged on texture and flavor, appearance and display, creativity and originality, and the chefs' personal dress and appearance.

The winning recipe is listed here:

Chicken Cordon Bleu with Peanuts and White Chocolate
Ingredients:
4 skinless, boneless chicken breasts
4 slices Swiss or Provolone cheese
4 thin slice smoked ham
1/4 cup all-purpose flour
1 egg; beaten
1 cup Italian seasoned bread crumbs
28 white chocolate chips
1 cup whipping cream
1/4 cup ground peanuts (salted or cocktail)
Olive oil
Hawaiian salt and pepper

Directions:
Fillet the chicken breast. Sprinkle each piece on both sides with salt and pepper. Place 1 ham slice, 1 cheese slice, and 7 white chocolate chips on each chicken breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour and bread crumbs shaking off excess. Then dredge in egg and finally the peanuts. Add olive oil to pan. Fry chicken breast 4 to 6 minutes on each side then transfer to a lightly greased baking sheet and cover with foil.

Bake at 350 degrees Fahrenheit for 30 minutes until the temperature of the chicken reaches to 165 °F.

Chocolate and Peanut Butter Mousse
Ingredients:
1 cup peanut butter
1 cup heavy whipping cream
1 large Hershey chocolate bar

Directions:
In large bowl, melt Hershey chocolate bar. Add peanut butter and heavy whipping cream. Chill for one hour. After chilled, whip until frothy consistency.