George Stella's career in the food industry started at a young age while living in Deerfield Beach, Florida and although his first job was as a dishwasher at the age of 13, George quickly found himself working at some of Florida's leading restaurants.
In the early 80's he worked as an Executive Chef for the Philips Petroleum Company showcase restaurant, 'Windows on the Green' located in the Pier 66 Hotel in Ft. Lauderdale. George would then go on to work with the owner of the famous 'MARK'S' restaurants, Chef Mark Militelo. Together in 1984 with Dennis Max they brought the first California Cuisine menu to the state of Florida opening 'Café Max' in Pompano Beach; still open today.
Chef George Stella had no way of knowing that by the age of 40 he would reach the weight of 470 pounds. Being obese, George experienced serious heart problems that took him out of the kitchens and threatened his life and his career. After trying and failing every other diet, George turned to the then somewhat controversial low-carb approach and with his experience as a chef he was easily able to leave processed and sugar laden foods behind opting for colorful healthy fresh food choices that lead to an astounding 265 pound weight loss.
By 2002 George was healthier than ever and returned to his passion for the kitchen as a Disney chef at Walt Disney World’s Grand Floridian Hotel. During his time there, he catered fairy tale weddings and practiced his culinary talents at such fine restaurants as Victoria & Albert’s and Citricos. He also conducted healthy cooking classes and personal chef catering services in Orlando, Florida that were ultimately recognized by local television.
Along the way to getting healthy, George blended his passion for fresh food and cooking with helping to inspire and motivate others to eat healthier and make better fresh food choices; to get back in their kitchens and cook!
George has been written about in magazines and newspapers and featured on national television networks and shows such as ABC's 'The View, CBS 48 Hours, Entertainment Tonight and The Insider.
He went on to have his own Food Network weekly series: “Low Carb and Loving It” and has authored two best selling cookbooks with Simon and Schuster.
George enjoys cooking with kids everywhere to promote healthy eating and recently worked with old friends from the Florida Bureau of Seafood and Aquaculture Marketing to cook with high school students at the Florida Restaurant and Lodging Association’s South Beach Celebrity Chef Golf tournament reception.
Today George is a self described “Motivational Chef” on a mission to lead people back to their kitchens to cook and have fun with Families, Friends and Fresh Food! He is most proud of his representation of 225 Chapters of the Association of Junior Leagues International for their ongoing Childhood Obesity Awareness campaign called: Kids in the Kitchen designed to inspire and teach kids and families to eat healthier.
Ingredients
8 ounces Florida jumbo lump blue crab meat
½ cup medium diced Red Dragonfruit pulp (may use mango or kiwi)
½ teaspoon kosher salt plus ½ teaspoon more
¼ teaspoon freshly ground black pepper
¼ cup dark Jamaican rum
½ teaspoon ground tamarind (may use Jamaican All Spice)
¼ teaspoon ground cinnamon
2 ½ pounds Florida Grouper filet, cut into 12 equal rectangular pieces
4 tablespoons canola oil
½ cup white wine
4 tablespoons butter
8 bay leaves
Special Equipment: 9 x 13 baking dish with aluminum foil cover
Preparation:
1. Add the crab and dragonfruit to a bowl, season with ½ teaspoon salt and ¼ teaspoon pepper and toss gently with a spoon. Pour the rum over the top and refrigerate for 30 minutes.
2. In a small bowl combine the tamarind, cinnamon and additional
½ teaspoon salt and sprinkle each fish filet lightly on both sides.
3. Add 2 tablespoons oil in each of 2 large sauté pans and place over high heat until almost smoking hot. Place 6 filets in each pan and sear on both sides just until browned but not fully cooked. Remove from heat, place single layer in the baking dish and set aside.
4. Preheat oven to 350 degrees F. and prepare the Coconut Datil-Pepper Rundown, recipe below.
5. Add the wine, butter and bay leaves to the baking dish with the seared fish filets, cover tightly with the aluminum foil and bake for about 12-15 minutes. Remove from oven and leave covered.
6. While the grouper is baking make the Savory Jerk Glace, recipe below.
7. Sauté the plantains, recipe below (may be made ahead and reheated)
8. To serve place an event amount of sautéed plantains just off center on each plate with 2 pieces of grouper stacked on top.
9. Splash a heaping teaspoon of Savory Jerk Glace’ around the inside rim
of each plate and spoon 2 tablespoons of the Coconut Datil-Pepper Rundown over each stack of fish to run down the sides.
10. Preheat the broiler to high. Crown the grouper with the marinated Dragonfruit and crab and hold the plate close under the broiler for just a few seconds to warm the crab. Garnish with fried plantains, thyme branches and lime slices if desired.
Coconut Datil - Pepper Rundown
6 servings
Ingredients
1 tablespoon butter
1/3 cup diced green bell pepper
¼ cup diced yellow onion
¼ teaspoon minced fresh garlic
1/8 teaspoon minced Datil Pepper (may use Habanero)
1 teaspoon fresh thyme leaves
¼ teaspoon kosher salt
1 ½ cups coconut milk, unsweetened
Preparation:
1. Place the butter, peppers, onions, garlic, thyme and salt in a medium size pan over high heat and sauté just until tender.
2. Add the coconut milk and simmer until liquid is reduced by half. Keep warm and use immediately.
Savory Jerk Glace’:
6 servings
Ingredients
½ cup beef stock
1 tablespoon dark rum
4 tablespoons honey
4 tablespoons freshly grated ginger root
1 teaspoon fresh thyme leaves
Special Equipment: Microplane tool or fine cheese grater
Preparation:
1. Add all ingredients to a small saucepan and simmer until liquid is reduced by half. Keep warm and use immediately.
Sautéed Plantains
6 servings
Ingredients
2 tablespoons butter
1 cup chopped yellow onions
¼ teaspoon minced fresh garlic
2 cups thinly sliced fresh plantains
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Preparation:
1. Melt the butter in a medium sauté pan over high heat; add the remaining ingredients and cook until tender. Serve hot.
