Iron Chef gets creative with MREs

By Elizabeth M. CollinsNovember 18, 2008

Sgt. 1st Class Randy Randolph and Sgt. Ashleigh Torres of Soldiers Radio and Television rate their gourmet MRE meals.
1 / 17 Show Caption + Hide Caption – Sgt. 1st Class Randy Randolph and Sgt. Ashleigh Torres of Soldiers Radio and Television rate their gourmet MRE meals. (Photo Credit: Elizabeth M. Collins) VIEW ORIGINAL
Bon Appetito! Chef Roberto Donna encourages Sgt. 1st Class Randy Randolph and Sgt. Ashleigh Torres to enjoy his Mission: MRE creations.
2 / 17 Show Caption + Hide Caption – Bon Appetito! Chef Roberto Donna encourages Sgt. 1st Class Randy Randolph and Sgt. Ashleigh Torres to enjoy his Mission: MRE creations. (Photo Credit: C. Todd Lopez) VIEW ORIGINAL
Chef Roberto DonnaAca,!a,,cs MRE dessert: a caramel apple Ranger bar in a chocolate hazelnut sauce with M&Ms and a crunchy peanut butter topping, which received two Army stars.
3 / 17 Show Caption + Hide Caption – Chef Roberto DonnaAca,!a,,cs MRE dessert: a caramel apple Ranger bar in a chocolate hazelnut sauce with M&Ms and a crunchy peanut butter topping, which received two Army stars. (Photo Credit: C. Todd Lopez) VIEW ORIGINAL
Chef Roberto DonnaAca,!a,,cs MRE dessert: lemon poppy-seed cake with fig marmalade and orange sauce, which received four Army stars.
4 / 17 Show Caption + Hide Caption – Chef Roberto DonnaAca,!a,,cs MRE dessert: lemon poppy-seed cake with fig marmalade and orange sauce, which received four Army stars. (Photo Credit: C. Todd Lopez) VIEW ORIGINAL
Chef Roberto DonnaAca,!a,,cs MRE vegetable manicotti in a tomato and sausage ragout with breaded topping, which received three Army stars.
5 / 17 Show Caption + Hide Caption – Chef Roberto DonnaAca,!a,,cs MRE vegetable manicotti in a tomato and sausage ragout with breaded topping, which received three Army stars. (Photo Credit: C. Todd Lopez) VIEW ORIGINAL
Chef Roberto DonnaAca,!a,,cs MRE chicken parmesan in a tomato sauce over garlic bread, which received four Army stars.
6 / 17 Show Caption + Hide Caption – Chef Roberto DonnaAca,!a,,cs MRE chicken parmesan in a tomato sauce over garlic bread, which received four Army stars. (Photo Credit: C. Todd Lopez) VIEW ORIGINAL
Chef Roberto Donna puts the finishing touches on his chicken parmesan, made from a grilled-chicken MRE.
7 / 17 Show Caption + Hide Caption – Chef Roberto Donna puts the finishing touches on his chicken parmesan, made from a grilled-chicken MRE. (Photo Credit: C. Todd Lopez) VIEW ORIGINAL
Chef Roberto Donna turns MRE flatbread into toasted garlic bread to accompany his chicken parmesan.
8 / 17 Show Caption + Hide Caption – Chef Roberto Donna turns MRE flatbread into toasted garlic bread to accompany his chicken parmesan. (Photo Credit: Elizabeth M. Collins) VIEW ORIGINAL
Chef Roberto Donna tops his MRE vegetable manicotti with sauce and pork ragout.
9 / 17 Show Caption + Hide Caption – Chef Roberto Donna tops his MRE vegetable manicotti with sauce and pork ragout. (Photo Credit: Photo by Elizabeth M. Collins) VIEW ORIGINAL
Chef Roberto Donna adds fig preserves to an MRE poppy-seed cake.
10 / 17 Show Caption + Hide Caption – Chef Roberto Donna adds fig preserves to an MRE poppy-seed cake. (Photo Credit: Photo by C. Todd Lopez) VIEW ORIGINAL
Ana Allen of Soldiers Radio and Television looks on as Chef Roberto Donna smells the sauce he made for a Mission: MRE dish.
11 / 17 Show Caption + Hide Caption – Ana Allen of Soldiers Radio and Television looks on as Chef Roberto Donna smells the sauce he made for a Mission: MRE dish. (Photo Credit: C. Todd Lopez) VIEW ORIGINAL
Sous Chef Claudio Sandri sautAfAes garlic and tomato puree to make a sauce for the manicotti during Mission: MRE.
12 / 17 Show Caption + Hide Caption – Sous Chef Claudio Sandri sautAfAes garlic and tomato puree to make a sauce for the manicotti during Mission: MRE. (Photo Credit: Photo by C. Todd Lopez) VIEW ORIGINAL
According to Chef Roberto Donna, the vegetable manicotti wasnAca,!a,,ct too bad, similar to what can be found in any supermarket. It just needed some texture and the flavor found in garlic and pork sausage.
13 / 17 Show Caption + Hide Caption – According to Chef Roberto Donna, the vegetable manicotti wasnAca,!a,,ct too bad, similar to what can be found in any supermarket. It just needed some texture and the flavor found in garlic and pork sausage. (Photo Credit: C. Todd Lopez) VIEW ORIGINAL
Chef Roberto Donna (center) and Sous Chef Claudio Sandri go through one of their MREs as Soldiers Radio and Television’s Ana Allen looks on. The chefs didn’t know all of the ingredients in the MREs until the mission started. Then they had 30 minutes to cook.
14 / 17 Show Caption + Hide Caption – Chef Roberto Donna (center) and Sous Chef Claudio Sandri go through one of their MREs as Soldiers Radio and Television’s Ana Allen looks on. The chefs didn’t know all of the ingredients in the MREs until the mission started. Then they had 30 minutes to cook. (Photo Credit: Elizabeth M. Collins) VIEW ORIGINAL
Chef Roberto Donna was allowed to use unlimited herbs and spices during Mission: MRE and could pick five additional ingredients.
15 / 17 Show Caption + Hide Caption – Chef Roberto Donna was allowed to use unlimited herbs and spices during Mission: MRE and could pick five additional ingredients. (Photo Credit: C. Todd Lopez) VIEW ORIGINAL
Chef Roberto Donna waits to begin Mission: MRE in his kitchen at Bebo Trattoria in Arlington, Va.
16 / 17 Show Caption + Hide Caption – Chef Roberto Donna waits to begin Mission: MRE in his kitchen at Bebo Trattoria in Arlington, Va. (Photo Credit: Photo by C. Todd Lopez) VIEW ORIGINAL
Chef Roberto Donna chose vegetable-manicotti and grilled-chicken MREs for his challenge.
17 / 17 Show Caption + Hide Caption – Chef Roberto Donna chose vegetable-manicotti and grilled-chicken MREs for his challenge. (Photo Credit: Photo by C. Todd Lopez) VIEW ORIGINAL