The co-star of Food Network’s exciting new series, Chefs vs. City, Aarón Sánchez is the co-owner and executive chef of Paladar and Centrico restaurants, both located in New York City. Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin Chefs.
Son of celebrated Mexican cooking authority Zarela Martinez, Aarón began his career with the Food Network as co-host ofMelting Pot, where he introduced a national audience to his technique and creativity with contemporary interpretations of classic Latino cuisine. Today Aarón stars on multiple Food Network shows including: Chefs vs. City, Chopped, Best Thing I Ever Ate, Next Iron Chef, and more.
Nominated as the “Rising Star Chef of the Year” by the James Beard Foundation in 2005, Aarón Sánchez is author of the cookbook La Comida del Barrio
“Honey for me is an indispensable item in my kitchen, it is as important as salt. When creating vinaigrettes, salsas and marinades I need honey to create a true balance of flavors. For me a level of sweetness needs to be present to stand up to any salty, spicy elements that are there. Its consistency and versatility make it a gift from the little bee gods.”
Orange, Fennel and Cabrales Salad with Honey Pomegranate Vinaigrette
Ingredients:
2 tablespoons Sherry vinegar
3 teaspoons honey
1 teaspoon Pomegranate molasses
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
½ teaspoon Dijon-style mustard
¼ cup olive oil
1 cup of fennel thinly sliced
1 large orange cut into segments
8 cups torn mixed lettuce leaves
about ¼ pound cabrales (available at specialty foods shops) or other fine-quality blue cheese, cut into 6 slices
Preparation:
In a large bowl whisk together the vinegar, honey, pomegranate molasses, the garlic paste, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the lettuce, orange segments, fennel and toss the salad well, and divide it among 6 salad plates. Arrange 1 slice of the cabrales at the edge of each plate.
Salmon with Honey, Mustard and Aji Amarillo Glaze
Serves 4
Ingredients:
1 ½ pound salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
1 garlic clove
1 tablespoon of Aji Amarillo (Peruvian chile paste)
3 tablespoons grainy Dijon mustard
2 tablespoons honey
½ teaspoon rice wine vinegar
½ teaspoon coriander seeds, crushed
salt and pepper for seasoning
Preparation:
Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.
Pat salmon dry and put, skin side down, on pan. Season with ½ teaspoon salt.
Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, Aji Amarillo, vinegar, coriander seeds, and 1/4 teaspoon pepper.
Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.
Transfer salmon to a platter with 2 large spatulas.
Seared Duck Breast, Honey, Chipotle and Lime Glaze
Ingredients:
2 whole magret duck breasts
Salt and freshly ground pepper to taste
1 small chipotle in Adobo sauce finely chopped
1 small white onion, finely chopped
1 tablespoon grated ginger
Juice of 1 lime
½ cup of chicken stock
2 tablespoons warm honey dissolved in ½ cup port wine
Preparation:
With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly then add the ginger, chipotle and chicken stock. Add the honey and port and lime juice to the ginger chipotle mix, stir to combine and cook for one minute.
The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.
Yogurt Flan with Canela Honey Syrup
Ingredients:
½ cup plain whole-milk yogurt
¼ teaspoon vanilla
2 teaspoons water
½ teaspoon unflavored gelatin (from 1 envelope)
Pinch ground cardamom
1 navel orange
1 tablespoon mild honey (preferably orange blossom)
1 teaspoon of Mexican cinnamon (canela)
1 ½ tablespoons sugar
Preparation:
Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 ½ hours.
While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.
Roasted Pears with Honey Hibiscus Ice Cream
Ingredients:
3 Bartlett pears
2 tablespoons honey
½ teaspoon fennel seeds
3 tablespoon of butter cut into cubes
4 tablespoons sugar, divided
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with foil. Grind fennel seeds in mortar or spice grinder. Transfer to small bowl. Stir in the 4 tablespoons sugar. Cut pears in half; using melon baller, scoop out core. Transfer pears, cut side up, to prepared baking sheet. Press butter onto cut side of pears. Mound fennel sugar over, dividing equally.
Roast pears until tender and juices on baking sheet begin to caramelize, spooning juices over pears every 10 minutes, about 30 minutes total.
Place 1 pear half on each plate and top with scoop of honey hibiscus ice cream mixture. Drizzle with honey.
Honey Hibiscus Ice Cream
Ingredients:
2 cups heavy cream
1 cup half-and-half
2/3 cup mild honey
2 tablespoons dried hibiscus flowers
2 large eggs
1/8 teaspoon salt
Preparation:
Bring cream, half-and-half, honey, and Hibiscus just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl and discard hibiscus. Return mixture to cleaned saucepan and heat over moderate heat until hot.
Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
