MINOT AIR FORCE BASE Two three-person teams from Minot Air Force Base came together for a Warrior Chef competition March 5.
The 5th Bomb Wing team won against the 91st Missile Wing when the three-member panel of commander judges rated their beef and vegetable shish kabobs, "a pleasure to the not only the eye, but the palette as well," said Col. Robert Walker, 91st Missile Wing Operations Group commander.
The shish kabobs were the main entree, with the pistachio pudding confection serving as the dessert.
Submitted Photo --
Chefs from the 91st Operations Group – Airman 1st Class Ernest Gaines, Senior Airman Andrea Flores and Senior Airman Courteney Jones – prepare their pistachio and couscous dessert during the 2009 Warrior Chef Challenge held at Minot Air Force Base March 5, shown in this photo by Senior Airman Joe Rivera.
Submitted Photo --
This shish kabob meal was prepared by head chef Staff Sgt. Cory Upshaw and his team at Minot Air Force Base March 5, shown in this photo by Senior Airman Joe Rivera.
Judges were Col. Christopher B. Ayres, 91st Missile Wing commander; Col. Parker W. Northrup III, 5th Bomb Wing Operations Group commander; and Col. Robert M. Walker, 91st Missile Wing Operations Group commander. Each evaluated both entrees and desserts and the final score earning the 5th Bomb Wing the night's trophy.
The competition was held March 5 at the base's Dakota Inn dining facility.
The 91st Missile Wing had conducted the Iron Chef competition in the past with only its own units but this was the first year both wings competed against each other for a culinary credential. It appears this will be an annual trend.
Chefs from the 91st Operations Group were Airman 1st Class Ernest Gaines, Senior Airman Andrea Flores and Senior Airman Courteney Jones.
Chefs from the 5th Force Support Squadron were Senior Airman Natasha Mathews, Airman 1st Class Qushondra Owens and Staff Sgt. Cory Upshaw. Head chef Upshaw and his team prepared the winning entree the shish kabob meal.
The chefs were selected based on their displayed competence in the kitchen and their perceived adeptness in handling cooking challenges. All have had experience as military chefs.
Beef and Vegetable Shish Kabobs
Serves: 10 people
3 to 4 lbs of beef tenderloin
2 cups of fresh baby carrots
2 large yellow bell peppers
1 to 2 lbs of fresh mushrooms
Skewers (wood or metal)
Hot sauce and parsley for added flavor and color
Cut the beef into 1-inch squares and season with garlic salt, black pepper and Italian seasoning. Saute until evenly brown and cooked to desired wellness.
Slice carrots lengthwise and then in half. Cut the yellow bell peppers into strips and slice to 1-inch size. Remove the stalk of the mushrooms and cut the caps in half.
Alternating between the beef and the vegetables, carefully place each selection on a skewer. Fill skewer with a 2 to 3 series of all items, and garnish with hot sauce and chopped parsley.
Pistachio Pudding Confection
Prepare pistachio pudding according to package directions. Place servings of pudding on each serving plate, and drizzle with chocolate syrup and honey. Sprinkle with dried oatmeal and dried couscous. Serve.