After years of serving up perfectly grilled steaks, Chef Amar Santana knows his way around a grill.

So with summer – and BBQ season – well underway, we partnered with Jack Daniel’s to take Chef Santana on the road for our series Grill Collab. The Chef, who has roots in the Dominican Republic, will hang out with Latino creatives in different cities across the US and team up to make some mouthwatering meals inspired by their heritage.

In this fourth episode, Chef Amar hit Los Angeles to hang with designer Ilse Valfré, the Mexico born artist whose brand has developed a loyal following. Ilse built an empire through social media, which started as a collection of artwork on Tumblr and became a popular line of clothing and accessories based on her illustrations. Watch Chef Amar and Ilse hang out in her pink-hued studio, and then grill up some cactus and ribeye huaraches, sweet potato and avocado, and a Jack Daniel’s Sweet Tea Smash.

GRILLED CACTUS AND RIBEYE HUARACHE

Ingredients:
Pork
Tomatoes
Mushrooms
Serrano peppers
Cilantro
Cactus
Refried beans
Red onion, chopped
Grated cheese

Directions:
Heat the grill over medium heat
Cut the vegetables the tomatoes, mushrooms, and chile serranos, apply olive oil and then grill them.
Grill the nopales for 8 minutes, or until tender, turning occasionally.
Grill the pork.
Sprinkle the beans over the nopales, then the pork; add the vegetables. Cover them with onion and cheese.

Photo by Teal Moss for Remezcla.

GRILLED SWEET POTATO AND AVOCADO

Ingredients:
Large sweet potato
Avocado
Radish
Mixed greens

Directions:

Cut sweet potato horizontally in ¼-inch thick slices.
Brush each side of sweet potato slices with olive oil and sprinkle with salt and pepper.
Place on grill and allow slices to cook for 4 to 6 minutes per side. (Allow some burnt parts to sweet potato to enhance flavor.)
After sweet potatoes are cooked, remove from grill and place avocado slices, radish and mixed greens on top of slices.

Photo by Teal Moss for Remezcla.

JACK DANIEL’S SWEET TEA SMASH

Ingredients:
1 part Jack Daniel’s® Tennessee Whiskey
1½ parts unsweetened iced tea
1 part cane syrup
3 lemon wedges
6 mint leaves

Directions:
Add 4 mint leaves and two lemon wedges to the tea and steep for 15 minutes. Muddle the remaining mint leaves, lemon wedges and cane syrup in the whiskey. Add ice, and shake well. Pour into glass and top off with tea. Garnish with remaining mint and lemon wedge.

Please drink responsibly.

Brought to you by Jack Daniel’s Tennessee Whiskey 40% abv Jack Daniel Distillery Lynchburg, TN.

Advertisement

Advertisement