Chef Aaron Sanchez Makes Light Beer and You Should Too
We’re big fans of Skillet here, especially the cheaper stuff , so I was thrilled to find that Chef Aaron Sanchez (aka Chopped Judge’s chillest) uses light beer heavily in his summer cooking. Chef Sanchez is also “committed to making life easier” and was kind enough to share some summer tips for making the most of the al fresco dining experience.
“It’s all about the event and the get-together. I always think about what is this unifying factor, what is this connecting element? Chef Sanchez told me on the phone. “Food has to be affordable, have a wide appeal, taste good but not taste great because it’s worth standing over the grill and sweating with your knuckles. It’s all about getting ready and enjoying the party. ” Not only will he focus on getting ready for the party, but he will also make cleaning easier by pickling everything in resealable bags, as well as a few things he recommends to make the most of your meeting:
Tame your powerful grill
First, understand that hotter is not always better, and be sure to create different heating zones. “Half should be very hot [for] frying, and then [for use] use the other half, reduce it and sort of hold the food in there.” Using both of these zones will ensure that you get great grilled flavor without charring your food.
Hug the top rack
“I am always a big fan of the top rack. I don’t think enough people use it, Chef Sanchez explained. Put some aluminum foil on the top wire rack, put some green onions or banana leaves in there and put food on it. ” These parts of the plant will add flavor to the food and also prevent it from burning.
Skip the grill pan
For those of us who don’t have access to an outdoor grill, the chef recommends the classic cast iron skillet. “If you have a beautiful cast iron skillet that has been seasoned and used for some time, it takes on this beautiful wok-y look. I’m not a big fan of grilling pans. I think they are more aesthetic and not very functional. They don’t keep warm like a cast iron pan. “
Keep the beer dough sparkling
“Aeration is key and temperature is key” when it comes to making good beer dough, and you want to keep adding beer as the carbon dioxide decreases. Chef Sanchez also recommends keeping the dough cold by taking an ice bath. “Get a mixing bowl [and] get a bigger mixing bowl. Sprinkle some salt on top of the ice to keep it from melting so quickly, and then put the dough in a bowl on top of that ice. ” (If you want a beer dough recipe, Chef Sanchez has one .)
Consider a simple dessert
For a light treat, the chef recommends taking a few bananas and wrapping them in foil along with brown sugar, cinnamon and vanilla, then tossing them into the coals of the fire. Let the sugar caramelize, then add vanilla ice cream, caramel sauce, or both.
Eat vegetables
Meat isn’t the only thing that’s good for grilling, and “fennel, eggplant, zucchini, halved green onions” are some of the chef’s favorites. In case of anything unexpected, he recommends taking “quartered cabbage, pickling [it] in Miller Lite Hot Sauce (recipe below), tossing it right on the grill” for good charcoal before turning it into a beautiful carcass.
Miller Lite Hot Sauce
Recipe from Chef Aaron Sanchez
OUTPUT: about 2 cups TIME: 30 minutes.
- 2 tablespoons olive oil
- 5 jalapenos, stem and chop coarsely
- 1 habanero pepper, stem removed and coarsely chopped (optional for additional heating) 2 cloves of garlic, minced
- 1 can of Miller Lite
- 1/2 cup apple cider vinegar
- 1 tablespoon agave syrup
- 1 teaspoon kosher salt
- Combine olive oil and pepper in a saucepan over medium heat. Cook until the peppers are tender, about 5-6 minutes, then add the garlic. Cook for another 30 seconds or so, until it is fragrant.
- Add the rest of the ingredients, increase heat to medium-high and bring to a boil. Remove from heat and cool completely before mashed potatoes in a food processor. Store in an airtight container for up to 1 week.