We were recently invited to indulge in all things honey by the National Honey Board and Chef Michell Sanchez of Latin House Grill. I seriously had no idea what I was in for. I use honey like most people – it goes in my tea. I also use it in my DIY beauty scrubs. But did you know that it tastes amazing a burger? Shrimp?
Don’t put that grill away just yet (or make sure you buy a stove stop one) because these recipes by Chef Sanchez are way too good to pass up. I’ll just cut to the chase by sharing a couple of recipes, and you decide!
My son, who loves himself a traditional American cheeseburger, really enjoyed this brie, almond and honey burger – three things he would not eat otherwise. However, this burger convinced him that there’s more to burger life than ketchup. In fact, he enjoyed it so much, he had seconds (so did I!).
You can find these recipes (in spanish) and more at mielpura.org. But for the non-spanish speakers, no worries. I got you!
Grilled hamburger with honey, almond and brie
2 lbs chuck ground beef
1 cup of honey
1 cup of shaved almonds
8 oz of brie cheese
4 brioche buns
Add salt and pepper to the beef and make four patties. Place your patties on the grill and turn after 5 minutes (this will make them medium rare). Place a slice of brie on top of each patty, cover and let it cook for another 4 to 5 minutes. Place the patties in the buns, add honey (to taste) and sprinkle your almonds.
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Honey Glazed Grilled Fruit Salad
Serves 6-8 people
1 large watermelon
1 honeydew melon
8 mission figs
1 cup of 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 sweker 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 on warm skewer.
1 lb large tiger shrimp, about 16-20 shrimp
2 tbsp honey
2 whole mangos, peeled and cubed for puree
1 orange habanero
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 and add the honey, mango, habanero and a twist of lime. Blend for 2 minutes adding a pinch of salt. Blend one minute more. Preheat grill to 350 degrees. Using a mandolin with teeth, shred papaya and toss with spoonful of honey, lime juice (1 lime) and 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.
My son and I had such a great time (and enjoyed all of our dishes so much), he told Chef Sanchez that if/when he visits Miami, he wants to make sure he visits Latin House Grill.
If you’re in Miami, stop by and try Chef Sanchez’s mouthwatering dishes. If you want to see more recipes or learn about different ways you can add more honey to your life, visit the National Honey Board.