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 Ahi Tuna
1 1⁄2 lbs center-cut fresh ahi tuna
1 teaspoon sea salt 2 teaspoons black peppercorns 1 teaspoon white peppercorns 2 teaspoons fennel seeds 1 1⁄2 teaspoons dried lavender flowers For Dressing
4 tablespoons prepared whole grain mustard
2 tablespoons extra virgin olive oil 2 teaspoons toasted mustard seeds 2 tablespoons seasoned rice vinegar 3 tablespoons vegetable stock 1 teaspoon honey sea salt freshly ground black pepper |
  1 - Trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.
2 - Crush the salt, peppercorns, fennel seeds and lavender with a mortar and pestle or a rolling pin.
3 - Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.
4 - In a cast-iron pan, heat the remaining 1 tablespoon olive oil.
5 - Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare.
6 - Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours.
7 - Make dressing by preheating oven to 375°F.
8 - Placing mustard seeds in a baking pan and roast for a couple of minutes (watch carefully to ensure the seeds do not burn).
9 - Remove from oven and let cool.
10 - Whisk all the ingredients together and season to taste.
11 - Plate and serve once ahi has chilled.
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                                                              SEP 2017
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