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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1 lb Italian sausage
2 large russet baking potatoes, washed and sliced into 1/4-inch slices 1 large vidalia onion, chopped 4 slices cooked bacon, chopped 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 1⁄2 teaspoon red pepper flakes 2 garlic cloves, minced 2 cups kale, packed and chopped 16 oz chicken broth 1 quart water 2 teaspoons flour mixed with enough water to make a paste 1 cup heavy whipping cream, tempered |
  1 - Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
2 - Add onions, garlic, salt, pepper, and red pepper flakes to sausage and cook until onions are clear and aromatics of the seasonings blend together.
3 - Reduce heat back to medium and place, potatoes, in the pot and slowly add the chicken stock and water and stir.
4 - Cook on medium heat until potatoes are done and stir occasionally. Once potatoes are done, add flour and simmer for another 15 minutes.
5 - Reduce heat to lowest setting and sprinkle in kale and cooked bacon and slowly pour cream while stirring.
6 - Adjust for taste and serve warm.
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ARCHIVES
                                                         FEB 2018
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