In a Fleet Week Cook-off extravaganza, U.S. Marines cooks faced off against cooks from the U.S. Navy on Good Morning America. Try both sets of recipes.
Here are the U.S. Marine recipes:
Serves 4 to 6
•3 1/2 pounds chicken, broiler fryer, cut up into 8 portions.
• 4-ounce bottle chili sauce
• 1 16-ounce bottle of tomato catsup
•4 ounces cider vinegar
• 1/4 cup Worcestershire sauce
• 5 ounces prepared mustard
• 2 tsp. cayenne
• 2 tsp. ground black pepper
•2 tsp. salt
1. Preheat oven to 400 degrees.
2. Place the chicken on a shallow baking pan with space between the pieces.
3. Combine all the remaining ingredients in a large bowl. Stir with a wire whisk until completely smooth.
4. Reserve half of the sauce for dipping. Spoon the sauce over the chicken; reserve 1/4 cup to spread over the chicken for the last 10 minutes of cooking.
5. Bake in the oven until nicely browned and cooked through, 50 minutes to one hour.
6. Place on a serving platter and serve the sauce along with the chicken.
• 4 ounces bacon
• 2 16-ounce cans whole kernel corn
• 2 Tbsp. chopped canned pimientos
1. Cook bacon until crisp. Let cool then crumble.
2. Drain corn, reserve a bit of liquid. Place corn into a medium pot and heat through.
3. Add some liquid if necessary to keep it moist. Pace corn into a serving bowl. Stir in the chopped pimiento.
4. Top with the crumbled bacon and serve.
•2 pounds Idaho potatoes, peeled and sliced ½-inch thick
• 4 Tbsp. sweet butter
• 3/4 cup whole milk
• 1½ tsp. salt
• 1½ tsp ground black pepper
1. Place potatoes in a large pot with enough water to cover potatoes. 2. Bring to a boil over high heat and cook until potatoes are tender. This should take about 20 minutes.
3. Drain potatoes into a colander. Return drained potatoes to the large pot. 4. Add the butter salt, pepper, and half of the milk. 5. Mash potatoes with a masher until smooth, add the remaining milk as you are mashing
• 4 ounces flour
• 4 Tbsp. butter
• 3 cups hot chicken stock
• 2 to 10½ ounces chicken gravy
1. Melt butter in a medium-sized pot. 2. Add the flour and stir together constantly with a wooden spoon until flour butter mixture begins to brown. 3. Slowly add the hot liquid, stir with a wire whisk until all the stock is absorbed and there are no lumps. 4. Then add the gravy and bring to a boil stirring constantly and simmer 10 minutes. 5. Strain gravy and serve with the potatoes
The recipes above are used with permission from the Food Service Company from Headquarters and Service Battalion, 2d Force Service Support Group, II Marine Expeditionary Force in Camp Lejeune, N.C.
Here are the U.S. Navy recipes.
Swiss Chicken Cutlets
• 2 thin slices reduced fat swiss cheese (2 ounces)
• 4 chicken cutlets (4 ounces each, 1/4 thick)
• 2 tablespoons all-purpose flour
• ½-teaspoon black pepper
• 1 tablespoon unsalted butter or margarine
• ½-cup chicken broth
• ¼cup dry white wine
• ¼ teaspoon dried oregano
1. Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end tightly roll up cutlets, jelly-roll style. Tie securely with string.
2. On waxed paper, combine flour and paper. Mix well. Add cutlets; toss gently to coat.
3. In large non-stick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently until golden, about 3 mins.