The Mess Hall Episode 2: Cooking and Conversations with Veterans

2022-05-26T08:18:25-04:00

https://youtu.be/RcdPQI94yPo

The Mess Hall: Where veterans display their culinary skills and talents in kitchen while whipping up their favorite dishes. We then sit down to a fresh meal and have a conversation about their service. On Episode 2 of The Mess Hall, Navy Vet Milton Gonzalez whips up a traditional family recipe that goes back generations - Pollo Guisado.

Pollo Guisado
BY Milton Gonzalez

 2 tsp Extra Virgin Olive Oil
 1 pound Boneless Skinless Chicken Thighs
 1 medium Yellow Onion, small diced
 2 medium Carrots, sliced into coins
 2 stalks Celery, sliced thin
 1 tbl chopped Garlic
 3 Medium to Large Yellow Potatoes, peeled and diced
 1 cup Marsala Wine
 2 tbl Soy Sauce
 2 cups Chicken Broth
 1 can (14.5 0z) Diced Tomato
 1 can (15 oz) Tomato Sauce
 1 cup Corn, Fresh Shucked, frozen is okay as well
 1 Jar GOYA Olives W/Capers (Alcaparrado Manzanilla Olives Pimentos & Capers 10 oz)
 Sazon GOYA, 2 small packets
 Recaito GOYA Cilantro Cooking Base-2 tbl
 ½ Bunch Cilantro, Fresh Chopped
 White Rice- Any simple boxed rice will work

1. Cook White Rice first by following directions on the bag or box of the rice you chose. When done, reserve for
later.
2. In a large sauce pot, over medium heat, add in Olive Oil.
3. Sear Chicken on one side, about 2 minutes
4. Add in Onions, Carrots, Celery, Garlic, and Potatoes and cook for 5 minutes
5. Add in Marsala, Soy Sauce, Chicken Broth, Diced Tomato, Tomato Sauce, Corn, Olives & Capers, Sazon, Recaito and
cook over medium heat for 30 to 40 minutes or until the chicken is falling apart, making sure to stir occasionally.
6. Finish by adding Chopped Cilantro and Serve of White Rice. Enjoy!!

The Mess Hall with Wayne Soares and special guest Veteran Milton Gonzalez

On episode 2 of The Mess Hall, host Wayne Soares cooks a delicious meal with Veteran Milton Gonzalez and then has a great discussion about Milton's service w...

Response by Lt Col Charlie Brown made May 26 at 2022 8:23 AM

2022-05-26T08:23:02-04:00

Great stuff Wayne Soares

Response by SSG Michael Noll made May 26 at 2022 8:41 AM

2022-05-26T08:41:32-04:00

Luv it brother Wayne! Thank you brother Milton, for the excellent presentation.

Response by SPC Douglas Bolton made May 26 at 2022 10:50 AM

2022-05-26T10:50:07-04:00

Yum.

Response by AB Private RallyPoint Member made May 26 at 2022 10:51 AM

2022-05-26T10:51:36-04:00

good

Response by MAJ Ken Landgren made May 26 at 2022 11:50 PM

2022-05-26T23:50:17-04:00

I miss SOS. lol

Response by SPC Carlton Phelps made Jun 2 at 2022 6:14 PM

2022-06-02T18:14:57-04:00

I had okay meals in basic training, from being on KP so many times, I had a better understanding of what it took to feed a bunch of boys who had been run ragged all day. In AIT, we had a cooking school next door that fed us. The meals were outstanding! We eat the same meals the Commanders eat. While stationed at Ft. Kobbe, the meals returned to okay. The shining light was the mess hall at Howard Air Force base. Kobbe and Howard were next to each other, within walking distance. I had to pay for the meals but it was worth it. At one point all personnel was told they could no longer eat there. Dang!

Response by MAJ Ken Landgren made Jun 5 at 2022 1:34 PM

2022-06-05T13:34:11-04:00

I used to BBQ for the soldiers or make things like Gumbo once a week. I am an excellent cook when I want to be. One young soldier said sir I am tired of steaks. lol I was well funded.

Response by LTC Stephen F. made Jun 30 at 2022 1:19 AM

2022-06-30T01:19:34-04:00

Thank you my friend Wayne Soares for posting Episode 2 of The Mess Hall, Navy Vet Milton Gonzalez whips up a traditional family recipe that goes back generations - Pollo Guisado.
Thank you my friend SSG Michael Noll for mentioning me.