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 1/2 pounds fresh Little Neck clams
4 tablespoons extra virgin olive oil 2 garlic cloves, chopped 1/2 onion, chopped 1 tablespoon dried chili flakes 1 pint cherry tomatoes, halved 1/4 cup clam juice Splash of dry white wine Splash of lemon juice 1 large handful of parsley, chopped finely 1 pound fettuccine |
  1 - Bring large pot of water to boil for pasta. Generously salt.
2 - Discard any clams with cracked shells and/or any that do not close when tapped.
3 - In a large saucepan over medium-high heat, heat olive oil. Add garlic, onions, and chili flakes. Let cook until onions start to soften. Add cherry tomatoes and cook until their skins start to wrinkle. Add clams, clam juice and white wine. Cover and let cook until clams start to open, about 3 to 6 minutes. Remove and discard any clams that remain closed.
4 - Meanwhile as clams are cooking, cook pasta until al dente. Drain pasta and add to clams. Toss to combine. Add parsley a splash of lemon juice and toss to mix. Serve immediately.
|
ARCHIVES
                                                                JUL 2017
                                                                                                |