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 Lobster Tail:
1 lobster tail, thawed
2 tablespoons extra virgin olive oil paprika (to taste) 1/2 tablespoon butter, softened 1 sprig fresh parsley, finely chopped 1 garlic clove, minced 1/4 cup hot water For Roasted Asparagus:
1 bunch thin asparagus spears, trimmed
3 tablespoons extra virgin olive oil 1 1/2 tablespoons grated Parmesan cheese 1 clove garlic, minced 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 tablespoon lemon juice |
  For Lobster Tail:
1 - Cut the lobster tail down the center towards the fan of the tail. Pull
the meat out and prop over the top of the shell, leaving the meat attached at the very end of the fan tail. 2 - Fully coat the meat with olive oil, and a sprinkle of paprika over the top. Place in an oven safe dish and bake at 375 degrees 1 1/2 minutes per oz. (For example, a 10 oz lobster tail bakes for 15 minutes.)
3 - After baking, mix the butter, garlic and parsley together and smear over the top of the lobster meat. Add the water and then place the lobster back in the oven under a high broil for another 3 to 5 minutes. It should be a nice crisp golden color when done.
For Roasted Asparagus:
1 - Preheat an oven to 425 degrees F.
2 - Place the asparagus into a mixing bowl and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3 - Bake in the preheated oven until just tender, about 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
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                                                           DEC 2017
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