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 Fish:
1.5 pounds mahi mahi or other white fish
2 teaspoons smoked paprika 1.5 teaspoons oregano 2 cloves garlic, crushed 1 red chili, finely chopped 1 teaspoon brown sugar salt and pepper 2-3 tablespoons olive oil For Grilled Corn Slaw:
3 cobs of corn
4 cups green cabbage, finely sliced 1 cup coriander leaves , roughly chopped 1/2 small red onion, finely diced Finely grated zest and juice of 2 limes 3 tablespoons olive oil salt and pepper (to taste) For Coriander-Lime Sauce:
1/2 cup coriander, roughly chopped
zest and juice of 1 lime 1 clove garlic 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 cup buttermilk 1 tablespoon water For tacos:
6-8 corn or flour tortillas, heated for serving
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  1 - In a small bowl, combine the paprika, oregano, garlic, chili, brown sugar, a generous grind of salt and pepper and a couple of tablespoons of olive oil, stirring to roughly combine. Add the fish and rub the marinade in, coating fish thoroughly.
2 - Combine all of the ingredients for the sauce in a food processor or blender, and pulse until well combined and smooth. Set aside. 3 - Cut the kernels off the corn cobs with a sharp knife. Heat a medium saucepan over medium-high heat with a tablespoon of olive oil. Add the corn kernels, season with salt and pepper and sauté until golden and charred at the edges, about 5-10 minutes. 4 - Tip the cooked corn into a large bowl. Add the finely sliced cabbage, coriander, red onion, lime zest and juice, and olive oil. Toss to thoroughly combine. Taste to adjust seasoning. 5 - Heat a tablespoon or two of olive oil in a large saucepan over medium-high heat. Once hot, add the marinated mahi mahi (or other white fish) and cook for a 4-5 minutes on each side or until cooked through. Remove from the pan and cut into chunks. 6 - Meanwhile, heat your tortillas one at a time in a hot pan. 7 - Fill with fish, corn slaw and sauce, sprinkle with cilantro and enjoy. |
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                                                    JUL 2018
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