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 tablespoons fresh lime juice
2 tablespoons finely grated fresh ginger 2 tablespoons peanut oil 2 tablespoons sesame oil 2 tablespoons soy sauce 1 tablespoon GC Farms' jalapeno olive oil 1 tablespoon honey 2 tablespoons chopped fresh cilantro 1 clove of garlic, minced 1/2 a jalapeno pepper, seeded, minced Freshly ground white pepper 1 1/2 pounds ahi tuna, cut into 1-inch cubes Nonstick vegetable oil spray 1 large red bell pepper, cut into 1-inch squares 1 large red onion, cut into 1-inch squares 6 (12-inch-long) skewers Additional chopped fresh cilantro |
  1 - Whisk the first 10 ingredients in a medium bowl to blend; season to taste with ground white pepper.
2 - Transfer 3 tablespoons of the sauce into a small bowl and reserve.
3 - Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate 30-45 minutes.
4 - Pre-heat grill and spray rack with nonstick spray. Alternate tuna cubes, bell pepper squares, and onion squares on each of the 6 skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare.
5 - Transfer to platter. Drizzle reserved sauce over of the kebabs and sprinkle with remaining chopped cilantro.
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                                                                                                                                                   AUG 2010
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