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Hispanic Men
Are Masters of the Grill
Celebrity Nuevo Hispanic
Chef, Aarón Sanchez, partners with Char-Broil to provide Latin-inspired recipes
for grilling aficionados
 Columbus,
GA (Hispanic PR Wire) May 20, 2005 — Char-Broil, the leading manufacturer of American-made grills, today
announce the results of the “Keepers of the Flame” study that found 85% of
Hispanic men consider grilling to be their preferred method of cooking. To
further help Hispanic men fire up their grill, Char-Broil has partnered with Aarón Sanchez, Nuevo Hispanic chef and owner of Paladar restaurant in New York, to
offer flavorful Latin-inspired recipes for the grill, simple-to-follow safety
tips, as well as provide an overview of grills available to fit specific
grilling needs.
“These results show that family and grilling are a perfect combination, not only
satisfying the urge of Hispanic men to barbecue surrounded by their loved ones,
but also benefit from being outdoors,” said Rob Schwing, Director of Marketing
of Char-Broil. “We are very excited to partner with Chef Aarón Sanchez to help
Hispanic men add that extra touch of Latin flavor to their grilling and advise
the community on grill options available to fit different styles.”
The “Keepers of the Flame” study found that 89% of Hispanics consider grilling a
common activity among men in the Hispanic community and 57% of them said they
are indeed “masters of the grill” in their households. In addition, 48% of
Hispanic men said that grilling brings their families together.
“As a chef, I am always exploring new ways to prepare my signature dishes in the
kitchen, but as a Hispanic man I truly enjoy the simplicity of grilling outdoors,”
said Aarón Sanchez. “Grilling can be a fun, healthy way to fix not only meat,
poultry, and fish but also fresh fruits and vegetables. Try preparing yucca or
chili peppers on the grill and add traditional Latin ingredients like adobo and
sofrito to incorporate that special touch of flavor.”
GRILLING RECIPE
Enjoy the summer with Aarón Sanchez’s favorite Chuletas de Puerco con Sofrito, a
great dish for when firing up the grill.
Chuletas de Puerco con Sofrito/Pork Chops stuffed with Sofrito
Serves 2
2 center cut pork chops, each 2-inch thick
1/4 cup extra-virgin olive oil
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 white onion, finely chopped
2 cloves garlic, finely minced
1 teaspoon ground cumin
1 teaspoon Mexican oregano
2 tablespoons capers, rinsed
2 tablespoons green olives, thinly sliced
In a large sauté pan, heat 1/4 cup of olive oil until smoking. Add the onion,
pepper and garlic, sautéing for 5 minutes until just soft. Add the cumin,
oregano, capers and olives, season with black peeper and cook for 5 minutes
more. Remove from heat and cool completely.
Heat your Char-Broil gas or charcoal grill to medium high heat.
With a paring knife cut a 1 -inch slit on the side of each chop to make a
pocket, taking care not to cut all the way through the other end. Stuff each
chop with pepper mixture, season with salt and pepper and set aside.
Put the chops on hot grill and cook for 10 minutes on each side, 20 minutes
total until done. Let rest for 5 minutes before serving. Garnish with lime wedge
and a drizzle of extra-virgin olive oil.
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Grupo Jon Garrido
Global Economic
Development Services
Phoenix, Arizona,
USA
Jon@JonGarrido.com
602.244.1000 |
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