GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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For Chicken:
4 large chicken breasts
Salt and freshly ground black pepper (to taste) For BBQ Sauce:
3/4 cup ketchup
1/4 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons red wine vinegar 2 tablespoons minced onion 2 tablespoons Dijon mustard 1/4 to 1 teaspoon hot sauce 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped scallions 1 1/2 teaspoons freshly grated lime zest 1 1/2 teaspoons freshly squeezed lime juice For Potato Salad:
2 pounds small new potatoes, scrubbed and sliced into 1/4-inch thick rounds
1 tablespoon sea salt 1/4 cup extra virgin olive oil 1/3 cup lightly packed fresh parsley, roughly chopped 1/3 cup roughly chopped green onions 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 2 cloves garlic, roughly chopped Freshly ground black pepper (to taste) 3 stalks celery, chopped |
  For BBQ Chicken:
1- Make sauce by whisking together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice.
2 - Prepare a medium-hot grill.
3 - Season the chicken with salt and pepper, to taste. Put the chicken on the grill Grill 4 inches from the heat, turning once, for 10 minutes per side.
4 - Put 1/2 of the BBQ sauce in a small bowl, for drizzling and serving. Reserve.
5 - Baste the chicken with the remaining sauce and grill for 5 minutes more. Transfer the chicken to a serving platter, drizzle with some of the reserved sauce.
For Potato Salad:
1 - In a large saucepan combine potatoes and salt. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife.
2 - Reserve 1/4 cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
3 - In a small food processor or blender, combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified.
4 - Drizzle the potatoes with the herbed olive oil mixture and mix well. Let the potatoes rest for ten minutes, tossing every few minutes. Add the celery to the bowl and toss again. Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you're ready to serve.
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ARCHIVES
                                                                             JUN 2016
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