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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2 garlic cloves, crushed
2 tbsp capers, finely chopped, plus 1 tbsp whole capers to serve 1 shallot, diced 4 anchovy fillets, finely chopped 1 lemon, zested and juiced, plus extra wedges for serving 4 tablespoons olive oil handful of parsley, finely chopped handful of basil, finely chopped handful of mint, finely chopped 4–6 whole sardines (depending on size), gutted and cleaned |
  1 - Preheat the grill or barbecue.
2 - In a medium bowl, mash the garlic, capers, shallot and anchovies to a rough paste. Add the lemon zest and half the juice, then stir in the olive oil and herbs. Season well.
3 - Stuff the sardines with the mixture, reserving a little for serving. Squeeze over the remaining lemon juice (plus 1 tablespoon of olive oil if barbecuing) and grill or barbecue for 2–3 minutes each side.
4 - Transfer to a serving plate and spoon over the remaining salsa verde. Serve with the whole capers and some extra lemon wedges.
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ARCHIVES
                                                     JUN 2018
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