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Grilled lobster with yucatan-style recado (spice rub)

Recipe by Chef Aarón Sánchez for Terrazas de los Andes

Pair with Terrazas de los Andes Reserva Chardonnay

• ½ habanero chile (seeded and deveined) • 1 garlic clove • ½ cup sour orange juice • ¼ cup lime juice • 1 tablespoon honey • 2 tablespoon extra-virgin olive oil • 1 teaspoon whole black peppercorns • 1 teaspoon cumin seed • 1 teaspoon fennel seed • 1 teaspoon whole coriander seed • 1 teaspoon mustard seed • 1 (1¼-pound) lobster • Lemon wedges, for garnish 1.       Blend the first 6 ingredients in a blender until smooth and set aside. 2.       In a cast iron skillet, toast the peppercorns, cumin, fennel seed, coriander seed, and mustard seed. When the spices begin to smoke, remove, and grind in a coffee mill. When pulverized, add to the pureed habanero mixture. 3.       Preheat a grill on medium high heat. 4.       Split the lobster in half, remove the roe if necessary, and then spread the spice, or recado, mixture over the tail portion of each side of lobster. 5.       Place lobster halves on a hot grill and cook for 6 to 8 minutes on each side. Remove and serve with lemon wedges.

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Skirt steak taco with grilled avocado

Recipe by Chef Aarón Sánchez for Terrazas de los Andes

Pair with Terrazas de los Andes Reserva Cabernet Sauvignon

Makes 10 tacos

1 cup roasted garlic cloves

1 tablespoon Mexican oregano

Juice of 2 limes

3 cups olive oil, separated into 2 cups and 1 cup

2 pounds skirt steak, trimmed of excess fat and butterflied (½ inch thick)

2 bunches cilantro

1 jalapeño

3 cloves raw garlic

2 teaspoons capers

½ bunch parsley

3 green onions

Salt and pepper

3 avocados

10 4-inch flour tortillas

Crumbled queso fresco, for garnish

1 cup pickled onions (recipe below), for garnish  

4 limes, halved

 1.       Pre-heat grill or grill pan to medium-to-medium-high heat.

2.       Make the steak marinade: combine roasted garlic, oregano and lime juice in a food processer and combine into a paste.  Slowly drizzle in two cups of olive oil until well combined.

3.       Thoroughly cover steaks with marinade and let rest for at least 30 minutes or up to six hours (covered in the refrigerator).  Rinse blender jar.  

4.       Make the salsa verde: combine the cilantro, jalapeno, raw garlic, capers, parsley, green onions and olive oil in a blender and purée until smooth.  Season to taste with salt.  Set aside.

5.       Cut avocados in half and remove the pit.  Using a spoon, remove avocado from skin.  Lightly drizzle with olive oil and season with salt and pepper.   Set aside.

6.       Remove skirt steak from marinade and season liberally on both sides with salt and pepper.  Put steak on the grill and sear for two to three minutes per side, for medium-rare. Remove steak from heat and let rest for five to ten minutes, before slicing (against the grain) into ¼-inch-thick slices.

7.       While the steak is grilling, add the avocado halves to the grill and cook for approximately 1 minute on each side, until slightly charred. Remove from grill and set aside until cool enough to handle. Once cool, cut each half into three slices length-wise.

8.       Lightly toast the tortillas on the grill, approximately 30 seconds per side.  Stack and cover with a dish towel (to maintain warmth) and set aside.  

9.       Place limes cut side down on grill from approximately 1 minute. Remove from heat and set aside.

10.    To assemble the taco: add steak, drizzle salsa verde and add grilled avocado.  Top with pickled onions and crumbled queso fresco.  Serve with grilled lime.

 How to make Pickled Onions

Makes about 2 cups

1½ cups red wine vinegar

1 cup water

2 tablespoons sugar

1 tablespoon Kosher salt

6 whole cloves

2 bay leaves

1 teaspoon ground black pepper

1 teaspoon dried oregano (preferably Mexican)

¼ teaspoon dried red pepper flakes

2 large red onions, thinly sliced

1.       Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.

2.       Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator.

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Churrasco with creamy papas con rajas

Recipe by Chef Aarón Sánchez for Terrazas de los Andes

Pair with Terrazas de los Andes Single Vineyard Cabernet Sauvignon

Makes 4 Servings                                                                        

6 tablespoons olive oil

2 garlic cloves, thinly sliced

1 medium onion, halved and sliced

2 poblano peppers

2 potatoes

½ cup crema mexicana

¼  cup chihuahua cheese, shredded

Salt and freshly ground black pepper

4 8-ounce pieces beef tenderloin or

skirt steak

¼ cup Aaron’s Adobo (recipe below)

2 tablespoons thinly sliced fresh

cilantro leaves

1.       Preheat the oven to 350°F. Wash the potatoes and prick them all over with a fork, which will allow the steam to escape while cooking. Place potatoes on a baking sheet and bake for about an hour, until tender. Remove the potatoes from oven and let cool at room temperature. Once cooled, using your hands or a fork, break potatoes into small bite-sized pieces and set aside.

2.       Roast peppers on an open flame on the grill or stove top until skin gets black and charred, transfer chiles to a plastic bag and let the peppers steam in it so the skin gets loose for about 10 minutes. Peel the skin off and remove most of the seeds. Slice the peppers and set aside.

3.       Combine 3 tablespoons of olive oil, onions and garlic in a small skillet and set the pan over medium low heat. Cook, stirring often, until brown and caramelized, about 15 minutes. Take the pan off the heat and put the garlic and onions in a bowl. Using the same pan, over high heat, heat the rest of the olive oil.

4.       Once hot, carefully add the potatoes, cook until brown and crispy, turning only once. When the potatoes are crispy add the garlic, onions, and poblano peppers to the pan and cook for 3 minutes then add the cheese, crema and combine until cheese is fully melted and becomes creamy. Season to taste with salt and pepper and reserve warm.

5.       Preheat a grill to high. Season each steak with salt and 1 tablespoon of Aaron’s Adobo. Grill the meat for 4 to 5 minutes per side for medium-rare. Transfer the steaks to a platter to rest. Slice the meat once rested, put the meat on a serving plate and spoon the potatoes on the side. Sprinkle with the fresh cilantro and serve right away.

How to make Aarón’s Adobo

Makes approximately 1½ cups

¼ cup cumin seeds

¼ cup coriander seeds

¼ cup fennel seeds

¼ cup yellow mustard seeds

2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces

2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces

½ cup dried whole oregano (preferably Mexican)

2 tablespoons onion powder

2 tablespoons garlic powder

¼ cup Spanish paprika (pimento), preferably sweet or hot

 1.       Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.

2.       Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.

3.       Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.

4.       Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.

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Chorizo and beef burger with grilled sweet potato

Recipe by Chef Aarón Sánchez for Terrazas de los Andes

Pair with Terrazas de los Andes Reserva Malbec

Makes 4 to 5 servings 

8 ounces Mexican crema or sour cream

1 jalapeño            

Juice and zest of 2 limes + juice of 1 lime  

1 bunch of cilantro, chopped with stems

½ teaspoon of salt

1 pound chorizo (beef or pork)

1 pound ground beef

½ cup Aarón’s Adobo (recipe below)

1 sweet potato, peeled and sliced into ¼ inch thick medallions

5 pre-sliced burger buns

½ cup pickled onions (recipe below)

2 cups arugula or farm greens

3 tablespoons olive oil

Salt and fresh ground black pepper

 1.       Preheat grill or grill pan to medium-high heat.

2.       Make cilantro-lime crema: add crema (or sour cream), jalapeño, lime juice and zest (from 2 limes), cilantro and salt to a blender or food processor and combine until smooth.  Remove from blender jar and set aside.

3.       In a bowl, combine chorizo, ground beef and Aarón’s Adobo and mix well.  Season with salt and divide into four to five equal parts and gently shape into patties. Press a shallow thumbprint into the center of each patty.  

4.       Cook patties on the grill, approximately three minutes per side (for medium rare), or longer based on preference.

5.       Season sweet potatoes with 2 tablespoons olive oil, salt and Aarón’s Adobo and grill for 2 minutes per side.

6.       Remove patties and sweet potatoes from grill and set aside. Lightly toast buns on grill for approximately 30 seconds or until golden brown.

7.       Add arugula, pickled onions, 1 tablespoon olive oil, and juice of one lime to a bowl and season with salt and pepper to taste. Lightly toss until well mixed.

8.       To assemble each burger: spread cilantro-lime crema on the bottom bun, add patty, sweet potato slice (or slices!), top with arugula and onion salad and finish with top bun.  Enjoy!

 How to make Aarón’s Adobo

Makes approximately 1½ cups

¼ cup cumin seeds

¼ cup coriander seeds

¼ cup fennel seeds

¼ cup yellow mustard seeds

2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces

2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces

½ cup dried whole oregano (preferably Mexican)

2 tablespoons onion powder

2 tablespoons garlic powder

¼ cup Spanish paprika (pimento), preferably sweet or hot

 1.       Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.

2.       Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.

3.       Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.

4.       Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.

 How to make Pickled Onions

Makes about 2 cups

1½ cups red wine vinegar

1 cup water

2 tablespoons sugar

1 tablespoon Kosher salt

6 whole cloves

2 bay leaves

1 teaspoon ground black pepper

1 teaspoon dried oregano (preferably Mexican)

¼ teaspoon dried red pepper flakes

2 large red onions, thinly sliced

1.       Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.

2.       Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator.

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Aaron’s asado sandwich

Recipe by Chef Aarón Sánchez for Terrazas de los Andes

Pair with Terrazas de los Andes Single Vineyard Malbec

Makes 4 sandwiches  

2 roma tomatoes, roasted or grilled

1 can chipotle with adobo sauce

½ red onion, roasted or grilled

4 cloves roasted garlic

3 limes, juiced

1 tablespoon salt

2 tablespoon pimenton (smoked paprika)

1 bunch cilantro chopped, stems included

1 cup olive oil + additional

4 ½-pound hanger steaks

Salt and fresh ground black pepper

Aarón’s Adobo (recipe below)

8 slices of crusty artisan bread

Provolone cheese, cut into five ¼-inch disks

 1.       Preheat grill or grill pan to medium-to-medium-high heat.

2.       Make red chimichurri: combine tomatoes, chipotle with sauce, red onion, garlic, lime juice, salt, pimenton and cilantro in a food processor.  Pulse for approximately 30 seconds, then slowly drizzle in one cup of olive oil while continuing to pulse until well combined.  Taste for seasoning and add salt, if needed.  Set aside.

3.       Coat steak in olive oil and season with Aarón’s Adobo and a generous amount of salt.  Place steaks on the grill and cook for three to four minutes per side (for medium rare). Remove from heat and set aside on a cutting board to rest for at least five minutes.

4.       Lightly drizzle olive oil on both sides of the bread and grill for 30-40 seconds per side, or until golden brown with grill marks.

5.       Slice steak against the grain into 1/3-inch-thick strips. Place steak strips on 5 pieces of grilled bread and pour residual juices (from your cutting board) over top.  

6.       Place provolone disks directly onto the grill and cook for 30 seconds or until the grill side is golden brown.  Flip using a thin metal spatula and cook for another 20 to 30 seconds. Remove from heat and immediately place on top of the steak strips (one disk per sandwich).  Season with a pinch of salt and top with red chimichurri. Finish with other slice of toasted bread and serve immediately.

How to make Aarón’s Adobo

Makes approximately 1½ cups

¼ cup cumin seeds

¼ cup coriander seeds

¼ cup fennel seeds

¼ cup yellow mustard seeds

2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces

2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces

½ cup dried whole oregano (preferably Mexican)

2 tablespoons onion powder

2 tablespoons garlic powder

¼ cup Spanish paprika (pimento), preferably sweet or hot

 1.       Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.

2.       Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.

3.       Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.

4.       Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.

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The Wine-Down with Chef Aarón Sánchez

Who in the world can keep up with (super) Chef Aaron Sanchez?

Read in The Daily Meal

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Ancho Cabernet braised short ribs

Aarón Sánchez for Terrazas de los Andes

Pair with Terrazas de los Andes Single Vineyard Los Aromas Cabernet Sauvignon

Makes 4-6 Servings

6 ancho chiles, stemmed and seeded

3 pounds boneless beef short ribs

4 tablespoons vegetable oil, more if needed

1 cup yellow onion, coarsely chopped

1 cup celery, coarsely chopped

1 cup carrots, coarsely chopped

2 cloves garlic, coarsely chopped

1 cup tomato paste

1 cup Terrazas Single Vineyard Los Aromas Cabernet Sauvignon

4 cups beef stock

2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1½ tablespoons dried Mexican oregano

2 thyme stems

1.  Preheat the oven to 325°F.

2.  Lightly toast the chiles in a dry, heavy skillet over medium heat for approximately 30 seconds on each side, just until they become fragrant, but not blackened.  Transfer to a plate and set aside to cool.  Once the chiles are cool enough to handle, transfer to a spice blender and grind into a powder.  Set aside.

3.  Cut meat into small portions about 3 inches wide and season generously with salt and pepper.  Heat 2 tablespoons of oil in a dutch oven, or other heavy pot with a lid, over medium-high heat.  Once the oil is hot, add meat and sear for approximately 3 minutes on each side, working in batches to avoid crowding, if necessary.  Sear the meat until each piece has formed a uniformly brown crust on each side.  Add more oil to the pot as needed, to prevent burning.  As the pieces are ready, set aside on a plate.

4.  Reduce the heat to medium.  Using the same pot, add the onion, celery and carrots and cook for approximately 5 minutes. Add the garlic and cook for an additional 2 minutes, then add the tomato paste and cook for 2 more minutes.

5.  Pour in the wine and beef stock to deglaze the pan, using a wooden spoon to scrape any bits off the bottom of the pan.  Add the ancho powder (made in step 2), cumin, pepper, oregano and thyme and turn the heat to low.  Simmer, uncovered, stirring occasionally for 5 minutes.  Return the meat to the pot, cover and transfer to the oven to cook for approximately 3 hours, until the meat is tender.

6.  Carefully remove the meat from the braising liquid and strain the sauce through a fine mesh strainer.  Taste the sauce and add salt and fresh ground pepper, if needed.  Serve immediately with a generous helping of the sauce.

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Roasted lamb with pomegranate-tamarind sauce

Aarón Sánchez for Simple Food, Big Flavor

Pair with a Reserva Malbec

Serves 4

3 tablespoons sugar

1 cup pomegranate juice (such as Pom brand)

1¼ cups chicken stock (low-sodium store bought is fine)

¼ cup Tamarind-Pasilla Paste

One 1½ to 2 pound boneless lamb loin

1 tablespoon olive oil

Salt and freshly ground black pepper

Fresh pomegranate seeds

1. Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar dissolves, then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduced to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb.

2. While the sauce is cooking, heat a large ovenproof skillet over the medium-high heat. Drizzle the lamb with the olive oil, season generously with salt, and place in the pan. Cook on each side for 5 minutes, transfer to a cutting board, and let rest for 3 minutes. Cut the lamb crosswise into ½ inch thick slices.

3. Put the slices on plates and spoon on the sauce. Sprinkle with the pomegranate seeds and serve right away.

Tamarind-Pasilla Paste

Aarón Sánchez for Simple Food, Big Flavor

Makes 3 cups

3 tablespoons olive oil

4 pasilla chiles, stemmed, seeded, and deveined

1 large white onion, quartered

10 whole garlic cloves, peeled

4 plum tomatoes, cored and halved lengthwise

Salt and freshly ground black pepper

1½ cups strained tamarind pulp

1. Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.

2. Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they’re puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water, and let them soak until they’re soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.

3. Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the onion, garlic, and tomatoes with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently, and put them in the hot skillet. Cook about 7 minutes on each side, until they’re charred, with visible black spots. Transfer the vegetables to a clean bowl and let them cool to room temperature.

4. Put the tamarind pulp, chiles ½ cup of the soaking liquid, and the roasted vegetables in a blender or food processor and blend until smooth.

5. Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.