Miami

August 27, 2015

National Honey Board Partners with Michell Sanchez of Latin House Grill Miami

The National Honey Board has partnered with restaurateur Michell Sanchez of Latin House Grill in Miami, to offer his best honey-inspired recipes and grilling tips.

Using the freshest high-quality proteins, fruits and vegetables at Latin House Grill,  Sanchez creates dishes using nature’s golden sweetener in sauces and glazes over an open flame. For the National Honey Board campaign, he brings his grilling creations to new heights by balancing his recipes with honey’s unique flavor profile, either alone or combined with other natural ingredients, in both sweet and savory offerings. “My use of honey on the grill goes far back into my childhood,” shared Sanchez, whose uncle is a local honey bottler in South Florida. “It’s a quick and easy natural addition for any marinade or glaze. It not only creates a contrast of flavors over an open fire but also adds and locks in moisture when used on meat. The distinct taste and crunchiness that honey creates as it caramelizes leaves guests craving for more.”

Primarily thought of only as sweetener, Sanchez noted that honey’s culinary versatility is endless, boosting the flavor in any recipe. Paired with his creativity in the kitchen and his love for grilling, Sanchez shares his honey sweetened dishes on mielpura.org. Sanchez shares with us one of his honey-grilled creations:

Grilled Tiger Shrimp with Mango-Habanero-Honey & Papaya Slaw
Serves 2-4

Ingredients:
1 lb medium Tiger shrimp, about 21-25 quantity
2 tbsp honey
2 whole mangos, peeled and cubed for puree
1 orange Habanero pepper
1 green papaya
2 limes
Salt to taste

Directions:
Clean and devein shrimp leaving tails on cover in bowl and set in refrigerator. Using a blender add honey, mango, Habanero, and a squeeze of lime. Blend for 2 minutes adding a pinch of salt and blending for 1 minute more. Preheat grill to 350 degrees. Using a mandolin with teeth, shred papaya and toss with spoonful of honey, lime juice from 1 lime and add salt to taste now cover and set aside. Wipe grill with oil cloth and place shrimp on grill for 3 minutes each side. Remove from grill and serve over fresh papaya slaw.

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One Comment


  1. Yum! Sounds like a match made in honey heaven! I’m going to pass this recipe on to the grill master in our house (my husband).



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