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.
|
4 globe squashes
1 cup of quality, cooked crabmeat 2 garlic cloves, minced 1 large onion, chopped 1 1/2 cups finely torn fresh breadcrumbs 1/4 cup chopped parsley 1/2 cup grated Gruyere cheese (optional) 2 tablespoons GC Farms' roasted garlic olive oil salt and pepper to taste |
 1 - Preheat oven to 375 degrees. Slice squashes in half. Scoop out the seed pockets and flesh so that remaining flesh is about a half-inch thick (or more). Dice the scooped-out seed and squash mixture.
2 - Heat 1 tablespoon of roasted garlic olive oil in a skillet. Cook the onion, stirring occasionally, over medium heat until translucent. Add the garlic, chopped squash and seed mixture and salt and pepper to taste. Cook over medium-high heat about 4-6 minutes longer, stirring occasionally. Add the crabmeat, breadcrumbs and fresh parsley and toss to combine. 3- Coat the inside and outside of the scooped-out globe halves with salt, pepper and roasted garlic olive oil. Firmly stuff a handful of the stuffing mixture inside each squash. Sprinkle the grated Gruyere on top.
4 - Place on a baking sheet and bake 20-25 minutes or until golden brown on top. Let cool a few minutes before serving.
|
ARCHIVES
                                                                                                                                                 OCT 2010
               |