With the summer barbecuing season quickly coming to a close, families throughout the country are trying to enjoy every last good meal they can outdoors and on the grill. To help add an irresistibly sweet note to any grilled entrée, side or even dessert, award-winning grilling expert, restauranteur and bilingual TV personality Chef Michell Sanchez offers his best honey-inspired recipes and grilling tips to make end of summer barbecues flavorfully impressive and memorable.
Using only the freshest high-quality proteins, fruits and vegetables at his restaurant, Latin House Grill in Miami, Sanchez creates unforgettable mouthwatering meals using nature's golden sweetener as an emulsifier in sauces and glazes over an open flame. For this campaign, he kicks up his grilling creations to new heights by balancing all his recipes with honey's unique flavor profile, either alone or combined with other natural ingredients, in both sweet and savory offerings.
"My usage of honey on the grill goes far back into my childhood," shared Sanchez, whose uncle is a local honey bottler in South Florida. "It's a quick and easy natural addition for any marinade or glaze. It not only creates a contrast of flavors over an open fire, but it also adds and locks in moisture when used on meat. The distinct taste and crunchiness that honey creates as it caramelizes will leave your guests craving more."
Primarily thought of only as sweetener, Sanchez noted that honey's culinary versatility is endless, boosting the flavor in any recipe. Paired with his creativity in the kitchen and love for grilling, Sanchez shares his favorite naturally sweetened dishes exclusively available on www.mielpura.org, as well as on his social media platforms. Among Sanchez's succulent grilled creations are:
Grilled Tiger Shrimp with Mango-Habanero-Honey & Papaya Slaw
1 lb large Tiger shrimp, about 16-20 shrimp
2 tbsp honey
2 whole mangos, peeled and cubed for puree
1 orange Habanero pepper
1 green papaya
Salt to taste
Clean, devein and slightly butterfly shrimp, leaving shell and tails on, cover in bowl and set in refrigerator. Using a blender add honey, mango, Habanero, and a squeeze of lime. Blend for 2 minutes adding a pinch of salt and blending for 1 minute more. Preheat grill to 350 degrees. Using a mandolin with teeth, shred papaya and toss with spoonful of honey, lime juice from 1 lime and add salt to taste. Cover and set aside. Wipe grill with vegetable oil on a clean cloth and place shrimp on grill for 3 minutes each side. Remove from grill and serve over fresh papaya slaw.
Honey Glazed Grilled Fruit Salad
1 large watermelon
1 Honeydew melon
8 Mission figs
1 cup orange juice
1 cup honey
Pinch of salt
Chile fruit seasoning
Wooden skewers, soaked in water
Peel and slice watermelon, pineapple and Honeydew into 1 inch chunks and figs in half. Preheat grill to medium heat and wipe grill with halved lime. Place cut fruit into large mixing bowl, and pour orange juice over and toss with a pinch of salt. Assemble fruit into kabobs by piercing it through the soaked skewer and stacking the fruit, alternating as you go. Leave at least 2 inches of space on blunt end of the skewer to handle kabob safely while grilling. Place fruit on hot grill, turning on each side every three minutes. Remove from grill and drizzle with honey and sprinkle with chile fruit seasoning. Serve warm on the skewer.
To optimize the outdoor cooking experience, Sanchez also shares his best tips when marinating and grilling with honey on www.mielpura.org to make the experience lip-smacking and flawless, from start to finish. All honey grilling recipes and tips are available at www.mielpura.org.