12 MS takes the win during Warrior Chef competition

  • Published
  • By Airman 1st Class Kristina Overton
  • 341st Missile Wing Public Affairs Office
MALMSTROM AIR FORCE BASE, Mont. --  Three teams threw on their chef hats and prepared themselves for the intense battle that would await them in the kitchen of the Elkhorn Dining Facility. After 90 minutes of chopping, squeezing, slicing and elegantly plating to perfection, the three two-person teams presented 'orange-inspired' dishes to a panel of anxiously waiting judges. Only one team took the title as the 2nd quarter Warrior Chef, and that victory went to the 12th Missile Squadron.

"The objective of the 341st Missile Wing Warrior Chef (competition) is to promote camaraderie and team building through competition," said Master Sgt. Ricky Woods, 341st Operations Group chef superintendent. "In addition to quarterly and monthly awards, this is another way we recognize our military chefs for the hard work and effort they put forth everyday toward the mission."

Members of the First Sergeants Council participated as the judges for this quarter's events. The panel included Senior Master Sgt. Tom Johnson, and Master Sgt.'s Sheila Lawson and Herbert Carroll.

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

In third place with 108 points was the 10th MS team of Airman 1st Class Brandon Schrodt and Airman 1st Class Letitia Reid, who prepared "Codfish and Rice."

Second place was awarded to the 490th MS team of Airmen 1st Class Jasmine McDonald and Crystal Starr with 130 points. They prepared "Citrus-Glazed Chicken and Yellow Rice."

The winners, with a total of 143 points, were the 12th MS who prepared "Orange Chicken Delight." Senior Airman David Merchant hails from Tribes Hill, N.Y., and likes to make chicken stir fry. Airman 1st Class Maurice Stamps is from Long Beach, Calif., and enjoys making chicken breast. With both teams specializing in chicken, it's no wonder their culinary skills fried the competition.

The winning recipe is listed below:

Ingredients:

8 Chicken Breasts
16 oz. Cream Cheese
5 tbsp. Mustard
1 Head of Parsley
3 cups of white rice


Orange Sauce

1 orange (shavings)
3 oranges (sqeezed)
3 tbsp of corn starch
1 tsp nutmeg
2 tbsp of sugar

Butterfly chicken breast. In a medium bowl, mix cream cheese and mustard. Spread mixture onto inner-fold of chicken breast. Sprinkle with parsley, then roll chicken to enclose filling. Secure with a toothpick.

In a skillet, heat half a stick of butter over medium heat until hot. Add chicken and cook for 15 minutes on each side or until cooked through. Plate chicken breast and spread the rest of the cream cheese mixture on top.

Orange Glaze
Add orange shavings, juice from oranges, corn starch, nutmeg and sugar to a small saucepan. Cook on low heat, stirring constantly until sauce thickens. Pour glaze over finished chicken and serve.

Steamed Rice
In a 2 to 3 quart saucepan, add 6 cups of water and rice. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Cook 20 minutes. Remove from heat. Let stand for 5 minutes, and then serve.