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.
8 bell peppers, seeds removed
1 1/2 lbs ground beef
2 cups cooked rice
1/4 cup finely minced onion
2 tablespoons minced jalapeno, optional
1 cup diced tomatoes in juice
1/2 cup tomato juice
1 tablespoon fresh mint, chopped
1/2 teaspoon salt
Pepper to taste
1 teaspoon fresh grated lemon peel
1/4 cup grated Pecorino Romano cheese
1 - Preheat oven to 350F
2 - Brown the ground beef in a skillet with the onion and jalapeno. Drain well, blotting away excess fat.
3 - Combine cooked rice, beef mixture, tomatoes, mint, lemon peel, Pecorino Romano, salt and pepper to a bowl and mix well.
4 - Cut tops off bell peppers, remove seeds, and clean well. Fill the cavity of the peppers with the rice mixture, and place the peppers upright in a baking pan.
5 - Pour tomato juice around the peppers (it should come just a little way up the sides) and cover pan with foil.
6 - Bake at 350 for 50-60 minutes. Remove the foil during the last 10 minutes, and allow to cool slightly before serving.