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Great post. Geez, I’m hungry and thirsty. Frankly beer will do for me, tho that drink sounds kind of tasty.
Comment by Dave — February 16, 2009 @ 10:37 am
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Valentines Day With a Kick
February 13th, 2009
I really have nothing but good things to say about the members of our Navy who work in the field of culinary arts. They can whip up three squares and mid-rats for thousands each and every day without the quality suffering. Heck, the Navy school they attend is certified by American Culinary Federation (ACF) for goodness sake!
One thing our United States Navy Culinary Specialists (CS) don’t have on the menu which you can find in other armed forces like those of the United Kingdom is cocktails! I attached an article from the Ministry of Defense web site which describes a meal set up for Valentines Day at RAF Halton. Seems they extended the time honored rum ration to its limit 
Valentine’s Day the RAF way
A People In Defence news article13 Feb 09
It is often said that the way to a man’s, or even a woman’s, heart is through their stomach and by keeping true to this theory, two foodies in the RAF have created some Valentine culinary masterpieces which should definitely do the trick.
Ingredients required for a romantic RAF culinary delightVarious ingredients are required to whip up a romantic RAF culinary delight
RAF ‘Top Gun’ caterers Corporals Richie Carter and Shirley Broderick are the brains behind a specially created romantic menu, which includes a luxurious cocktail.
The dishes are designed to show your loved one how much you care about them through whipping up a treat for their tastebuds which will leave them feeling satisfied but without denting your wallet.
At an estimated cost of only £7 per head, the Valentine’s menu they have created is quick and easy to make as most of the preparation is done the night before the meal with only 20 minutes of time needed on the day itself, putting the final touches to your delectable dish.
Experienced chefs Cpl Carter and Cpl Broderick have renamed and revamped a selection of dinner menu classics such as mozzarella salad which is now ‘Maverick’ Mozzarella and ‘Tom Cat’ Tomato. Pork and apple has become Seared Pork with ‘Jester’ Apple Rings and Spiced ‘Viper’ Potato Wedges, and for dessert it is Crushed Strawberry and Chocolate ‘Mirimar’ Meringue.
Cpl Carter, who has cooked his way around the world since joining the RAF in 1989, believes that this is the perfect time to turn up the heat in the kitchen:
“It’s all about good people and good times – food brings you together. I’ll be cooking this recipe for the entire family!”
Cpl Broderick has been training stewards at RAF Halton since April 2008 in various culinary skills including the art of cocktail-making:
“We cover everything from fine dining to field catering”, she said. “But you don’t need to be Tom Cruise to make a good cocktail! You can find everything you might need in your kitchen, or from Christmas drinks leftovers – it’s cheap and easy to do.”
Corporal Richie Carter
Corporal Richie Carter is one of the RAF personnel behind the Valentine’s menu
The Valentine’s Three Course Meal
‘Maverick’ Mozzarella & ‘Tom Cat’ Tomato Salad (Serves 4)
Ingredients
150g mozzarella cheese
3 large ripe tomatoes
Small packet of rocket leaves
50g black olives
3 tablespoons olive oil
3 teaspoons white wine vinegar
1 teaspoon coarse-grain mustard
2 tablespoons chopped fresh basil
Freshly ground black pepper
1 ciabatta loafMethod
1. Thinly slice the cheese and tomatoes – arrange on a serving dish over the rocket leaves.
2. Place the olive oil, white wine vinegar, mustard and black pepper into a screw-top jar (eg an empty jam jar) and shake well. This is your dressing.
3. Pour the dressing over the salad, and slice the olives, scattering them over the top.
4. Serve with toasted ciabatta (rubbed with garlic to taste – optional).
The Valentine’s menu includes some culinary classicsThe Valentine’s menu includes some culinary classics
Seared Pork with ‘Jester’ Apple Rings & Spiced ‘Viper’ Potato Wedges (Serves 4)
Ingredients
6 potatoes
1 large onion, sliced
Pinch chilli powder (optional)
1 tablespoon olive oil
1 tablespoon demerara sugar
2 eating apples
4 pork chops
Salt
Freshly ground black pepperMethod
1. Preheat the oven to Gas 6, 200C, 400F. Cut each potato into 8 wedges. Place in a roasting tin with the sliced onion. Drizzle with oil, sprinkle with chilli powder and pepper, and roast for 15 minutes.
2. Prepare pork chops by trimming off the bones then place between two pieces of cling film and bat the meat until it is half the thickness. Remove the cling film. Season on both sides with salt and ground black pepper.
3. In a frying pan, sear both sides of the chops in a little olive oil and allow the meat to rest.
4. Core the apples and cut them into rings. Brush with a little butter and sprinkle with demerara sugar – heat under the grill until the sugar is bubbling.
5. Serve the pork with the potato wedges and apple rings.
Crushed Strawberry and Chocolate ‘Mirimar’ MeringueEnd your meal perfectly with Crushed Strawberry and Chocolate ‘Mirimar’ Meringue
Crushed Strawberry & Chocolate ‘Mirimar’ Meringue (Serves 4)
Ingredients
225ml double cream
1 teaspoon icing sugar
75ml chocolate sauce
125g punnet strawberries
4 meringue nests
1 small bar chocolateMethod
1. Place the cream and the icing sugar in a bowl and whip lightly.
2. Spoon half of the chocolate sauce between 4 glass dishes.
3. Slice the strawberries (save 4 for decoration) and crush the meringue nests into small pieces.
4. Layer the sliced strawberries, cream and crushed meringue into the glass dishes, on top of the chocolate sauce.
5. Garnish with the last 4 strawberries, grate some of the chocolate bar on top and drizzle with chocolate sauce. Serve immediately.The Cocktails
Try one of Cpl Broderick’s recipes:
Valentini
Ingredients
1 tot of Amaretto
1 tot of white rum (Bacardi)
1 tot of double cream
2 scoops of fresh strawberries
Crushed iceMethod
1. Crush the ice in a plastic bag, using a rolling pin if necessary.
2. Slice the strawberries and place them into a blender – blend until they are in liquid form.
3. Add the Amaretto, Bacardi, double cream and ice to the blender.
4. Blend all ingredients together.
5. Pour into a glass and garnish with a fresh strawberry.Remember Last Summer (Non-Alcoholic)
Ingredients
1 dash of vanilla flavouring (optional)
3 crushed strawberries
Pineapple juice
½ ounce coconut cream (optional)
Shredded coconut for garnish
IceMethod
1. Mix all ingredients in a cocktail shaker.
2. Shake well.
3. Strain into glass.
4. Garnish with coconut and serve
I think it is time to add the “art of cocktail making” to the skills of our military chefs, bring back our rum ration and send them to some bartending classes!
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