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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5 pounds of calamari tubes & tentacles, cleaned
3 large garlic cloves, finely chopped 1/2 cup fresh cilantro, finely chopped 1 jalapeno pepper, finely chopped (optional) 4 tablespoons red wine vinegar 1/4 cup fresh lemon juice 1/2 cup GC Farms’ extra virgin olive oil salt and freshly ground pepper (to taste) |
  1 - Cut calamari tubes into 1/2-inch rings and cut the tentacles in half. In a large pot bring water and 2 tablespoons of salt to a boil. Carefully place calamari in the pot. Cook until tender, about 2 minutes. (Be sure not to overcook.)
2 - Strain the calamari and place in a mixing bowl. Add all of the remaining ingredients and mix well. Add salt and pepper (to taste) and serve chilled.
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                                                                                                    JUL 2014
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