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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3/4 lb fettuccine pasta
1 lb shrimp, peeled and deveined 1 tablespoon GC Farms’ extra virgin olive oil 1 small onion, finely chopped 2 tablespoons butter 1 garlic clove 1/3 cup white wine 2 cups heavy whipping cream 1/3 cup parmesan cheese salt and pepper to taste sprinkle of paprika 1/2 cup cherry tomatoes, halved 1 cup loose spinach leaves |
  1 – Cook fettuccini noodles in salted water and drain.
2 – Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to medium-high and add olive oil. Once oil is hot, add shrimp in a single layer and cook 1-2 minutes per side. (Shrimp should be golden/pink on the outside and opaque white on the inside.) Transfer shrimp to a separate bowl. 3 – In the same pan, over medium-high heat, add butter and onion and sauté onion until golden. Stir in garlic and sauté another minute. Stir in white wine and reduce to 25% while scraping the bottom of the pan to deglaze it. 4 – Stir in cream and simmer for 2 minutes. Next, add the parmesan and stir until creamy and smooth. Add about 1/4 teaspoon paprika and season with salt and pepper to taste. 5 – Turn off heat and add the cooked shrimp and drained fettuccine. Garnish with cherry tomatoes, spinach, extra parmesan or freshly cracked pepper if desired. |
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                                                                                              JAN 2015
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