Chef Aaron Sanchez knows how to mix it up around a grill. A second-generation Latino chef, he grew up cooking in his parents acclaimed New York City restaurant Café Marimba. After high school he worked full-time under the legendary Paul Prudhomme in New Orleans before returning to New York and blowing up the pan-Latin food scene. You've seen him on shows like "Iron Chef," "Chopped" and "Chefs vs. City," where he stands out not just for his exciting dishes, but because he's so damn cool. It's like late '80s Richard Grieco and Cat Cora traveled through time, had sex and birthed Aaron Sanchez.
Clutch caught up with Sanchez at Yankee Stadium, where he was grilling delicious finger foods for Mastercard's Priceless New York campaign while we grilled him about grilling.
Clutch: Tell our largely pathetic readership how to master their grill at summer BBQs?
Aaron Sanchez: All you need is some roasted garlic, a can of chipotle adobo and lime juice. Take some of your residual oil from your roasted garlic and puree that. Marinate your chicken and steak in that mixture, throw it on the grill and it's wonderful. My other easy piece of advice is take your proteins out of the fridge and let them come to room temperature before you grill. If you bring it straight from the box, the meat will be cold in the middle when you cook it medium rare. It takes two hours for meat to spoil, so you'll be OK if you leave it out for 20 minutes before cooking.
Charcoal or gas?
Charcoal all the way, brother. You impart more flavor that way and it's just more of the romance and tradition.
What's an easy way to put some Cajun stank on the food?
Try to use some good seasoning blends. The one I recommend is Chef Paul's Magic. Take some clarified butter, which is in essence just melting butter slowly and skimming off the foam. Add that to your fish or chicken--make sure it's thinly cut or pounded out. Add the seasoning with clarified butter and sear it on the grill to blacken it.
How about a refreshing party cocktail no one else is making?
A good summer drink is simply mashing some blueberries with fresh mint and mixing it with either a gin or vodka and some seltzer.
What do you call that?
Uh, a Blueberry Smash.
Can "Jersey Shore" fans call it a Blueberry Smush?
Whatever works for you.
What do you throw on the grill to impress the ladies?
Try whole grilled fish. Simply marinate it in some blended spices, maybe some chile, habanero, some herbs and some lemon. Grill it whole and then you just pull the meat out with your hands. It's very sensual. Grab some tortillas and make fish tacos.
You grill it whole with the head still on it?
Yeah, yeah, trust me. Ladies love it.