Sizzling Latino Chef: Aaron Sanchez

Aaron Sanchez has made a name for himself on shows like the Iron Chef, Iron Chef America and Chopped on the Food Network. Now he's starring in Aaron Loves New York, a show on Utilisima. (Utilisima)

Sánchez is also an author. He's written "Simple Food, Big Flavor" and recently published "La Comida del Barrio: Latin-American Cooking in the U.S.A." (Utilisima)

Adobo-rubbed Pork Ingredients Adobo-rubbed Pork Tenderlion 1 tablespoon dried oregano 1 tablespoon coriander seed 1 tablespoon cumin seed 1 tablespoon fennel seed 1 tablespoon mustard seed 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon salt 2 tablespoons Spanish paprika 1/2 tablespoon black pepper 2 bay leaves 1 (1 1/2 pound) pork tenderloin Directions Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes. Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing. (Courtesy of Aarón Sánchez)

Skewered Shrimp Ingredients 8 (8-inch) long skewers 1/2 cup fresh orange juice 1/2 cup extra virgin olive oil, divided into 2 equal parts 1 tablespoon pickled habanero, without seeds and chopped 2 teaspoons garlic, finely chopped 2 tablespoons chopped cilantro 1 tablespoon Dijon mustard Salt and pepper 8 jumbo shrimps, peeled and deveined Directions Soak skewers in cold water for 2 hours. In a medium bowl combine orange juice, 1/4 cup olive oil, habanero, 1 teaspoon of garlic, cilantro, mustard and salt and pepper to taste. Mix this mojo well and set aside for later use. In a separate small bowl combine 1/4 cup olive oil and 1 teaspoon garlic and set aside. Skewer shrimps and brush each on both sides with the garlic and olive oil mixture, then season to taste with salt and pepper. Cook shrimps on a hot grill for 2 minutes on each side, while brushing on the remaining olive oil and garlic mixture. Arrange shrimps on a serving platter and drizzle with the orange mojo. (Aarón Sánchez)

Scallop Ceviche with Coco Ingredients 1 pound sea scallops Salt 1 cup chopped ginger 1/4 cup whole peeled garlic cloves 1 stalk lemongrass, roughly chopped 1 tablespoon olive oil 10 ounces coconut milk 10 ounces coconut water 1/2 cup fresh lime juice 1 jalapeno, finely diced 1/4 cup finely chopped chives 1 red onion, thinly sliced 1/4 cup tomato, diced Freshly ground black pepper Ginger juice, for seasoning 2 tablespoons coconut, toasted Directions Bring a pot of water to a boil, salt the water, and then cook scallops in the water for 2 minutes. Remove from boiling water and submerge immediately into an ice bath. When cool, thinly slice scallops into 3 to 4 slices each. In a medium saucepan, combine 1 cup of chopped ginger, garlic, and lemongrass and saute in olive oil for 5 minutes. Add coconut milk and coconut water and cook for another 10 minutes, until it becomes aromatic. Strain the liquid and allow it to cool, discard the solids. In a mixing bowl combine scallops, lime juice, strained coconut liquid, jalapeno, chives, red onion, and tomato; season, to taste, with salt, pepper, and ginger juice. Serve garnished with toasted coconut sprinkled on top.

Sánchez was born in El Paso, Texas, and cut his teeth into cooking by watching his mother, legendary Mexican chef Zarela Martinez. (Utilisima)