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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1 tablespoon olive oil
8 ounces Italian sausage 1/6 cup small-diced celery 1/6 cup small-diced red onion 1/4 cup white wine Juice of 1 lemon 24 small clams, raw and diced, shells reserved 1/4 cup breadcrumbs 1 tablespoon minced fresh parsley 1 stick unsalted butter, at room temperature 1 tablespoon hot sauce |
  1 - Preheat the oven to 400 degrees F.
2 - In a saute pan over high heat, add oil and allow to heat. Then add sausage and cook for 2 minutes, stirring throughout the process. Next, add the celery and onions, again cooking for 2 minutes.
3 - Deglaze the pan with the wine. Next, add the lemon juice, then the clams, breadcrumbs and parsley. Cook for 2 minutes, and then remove from the heat.
4 - Stuff the clam shells loosely with the prepared stuffing. Place in the oven and cook for 8 to 10 minutes.
5 - During cooking, prepare the sauce. In a bowl, whisk together the butter and hot sauce, mixing well. After cooking the clams, finish with the prepared butter sauce and serve.
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                                                                      JAN 2017
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