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 Shrimp
8 jumbo shrimp
1 teaspoon fresh sage, chopped 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 2 tablespoons GC Farms' extra virgin olive oil For Risotto
1 tablespoon GC Farms' extra virgin olive oil
2 tablespoons fresh butter 1/2 cup diced shallots 1 cup peeled, seeded and cubed butternut squash sea salt & fresh pepper (to taste) 1/2 cup dry white wine pinch of saffron 3 cups risotto 6 cups chicken broth 1/4 cup grated parmesan cheese 2 tablespoons chopped fresh parsley 1/2 cup toasted pine nuts For Asparagus
1/2 bunch fresh, tender asparagus
1-2 tablespoons GC Farms' extra virgin olive oil sea salt & fresh pepper (to taste) 2 cloves minced garlic |
 Marinate Shrimp:
1 - Mix fresh sage, thyme, rosemary & olive oil. Pour over shrimp and allow to marinate about 2 hours. Set aside.
Cook Risotto:
1 - Pre-heat stovetop to medium high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to a medium saucepan. When smoking, add in shallots, squash, salt and pepper (to taste) and saute for 2-3 minutes.
2 - Add in white wine and a pinch of saffron and continue to saute about 5 minutes (or until wine evaporates).
3 - Add in risotto and chicken broth. Reduce heat to medium-low and cook about 18 minutes longer. Stir continually throughout cooking.
4 - Remove from heat and season with 1 tablespoon of butter, grated parmesan, fresh parsley, and pine nuts. Mix well.
Saute Asparagus:
1 - Meanwhile, snap off ends of fresh asparagus and cut each spear in half.
2 - Add 1 tablespoon olive oil to a saute pan. When oil is almost smoking, add in asparagus and reduce heat to medium. Sprinkle with salt and freshly ground pepper and cook about 8-10 minutes, stirring often.
3 - When asparagus is tender, add minced garlic and cook another minute or two. Remove from heat.
Cook Shrimp:
1 - Pre-heat another saute pan on high, add a little olive oil, and then add in jumbo shrimp. Saute for about a minute or two on each side (until they turn pink). Do not stir while shrimp are sauteing.
Plate Dishes:
1 - Add risotto to each plate and top with sauteed prawns and asparagus. (You may also top with additional parmesan if desired.)
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                                                                                                                           AUG 2012
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