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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Serves 6 /
1 1/2 pounds wild sockeye salmon fillets
Marinade
3 tablespoons GC Farms’ chopped garlic in water 3 tablespoons coarsely chopped parsley leaves and stems 2 tablespoons red curry paste 1/2 teaspoon light brown sugar 1/2 teaspoon salt (optional) 1/2 teaspoon freshly ground pepper 1 ½ tablespoons olive or canola oil 1 teaspoon GC Farms‘ chili flavored olive oil Sauce
2 tablespoons red curry paste 3 tablespoons fresh lime juice 2 tablespoons light brown sugar 1 teaspoon GC Farms’ chopped garlic in water 1 teaspoon GC Farms’ roasted, diced, jalapeño peppers 1 teaspoon finely chopped parsley |
  1. For the marinade, combine garlic, parsley leaves and stems, curry paste, light brown sugar, salt, pepper, and oil in a food processor or blender and grind to a fairly smooth paste. (Or grind in a mortar with pestle, combining solid ingredients and then stirring in liquid ingredients.) Transfer to a medium bowl or large zip-top bag and add fish fillets, turning gently to season well. Cover and set aside for 30 minutes, or refrigerate for up to 1 day.
2. For the sauce, combine curry paste, lime juice, light brown sugar, and garlic in a small bowl, stirring to dissolve sugar. Sprinkle with jalapeno and parsley and set aside.
3. Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425°. Remove fish from marinade and cook until done, turning once, about 5 minutes per side (longer for thicker fillets). Arrange on a serving platter, along with a small bowl of sauce to spoon over fish. Serve hot or warm.
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ARCHIVES
                                                                                                                                                                JUL 2009
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