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.
|
3 pounds salmon (6 fillets)
8 oz jumbo lump crabmeat 1/2 pound Shrimp 8 oz. jumbo lump crab meat 1/3 cup panko breadcrumbs 4 oz cream cheese, softened 1/8 cup fresh chives, chopped 1/4 cup fresh parsley, chopped 1 tablespoon lemon zest 1 teaspoon Dijon mustard salt and pepper 1 teaspoon olive oil |
  1 - Drizzle salmon with olive oil and preheat oven to 425°F
2 - In a small mixing bowl, add crab meat, shrimp, breadcrumbs, chives, parsley, cream cheese, lemon zest, and Dijon. Use fork to thoroughly combine. Set aside. 3 - Prepare salmon for stuffing by cutting two slits into each fillet crosswise. Do not cut through the salmon, just a pocket with a depth about halfway through the salmon. Season each filet with salt and pepper. 4 - Evenly distribute the crab meat filling amongst each salmon fillet. Place the crab meat inside the sliced pockets and on top. Arrange salmon fillets in a single layer on a prepared baking sheet. Top each with a slice of lemon. 5 - Bake for 12-14 minutes, or until the thickest part of salmon reaches 140°F. If you want to add a little more color to the top, increase temperature to 450° for the last 1-2 minutes of baking. 6 - Remove from oven and serve with a side of seasonal vegetables.
|
ARCHIVES
               AUG 2021
                                                                                                                                                 |