with award-winning chef,
Aarón Sánchez.
ENTER FOR A CHANCE TO
WIN A VIP CULINARY EXPERIENCE
PLUS, EXPLORE PERFECTLY PAIRED CAYMAN JACK & MEAL RECIPES.
READY TO EMBARK ON A
CULINARY ADVENTURE?
Winners will enjoy a 3 night/4 day trip to New Orleans for you and 3 others. This includes:
- Tailored dinner experience alongside Chef Aarón Sánchez
- Guided outing to the local farmers market to select fresh ingredients for your meal
- Variety of complimentary kitchen merchandise
- And more exciting outings!
PLUS, first-class airfare, suites at a luxury hotel, transportation via limousine to and from the airport, $2,000 spending stipend and so much more!
LEGENDARY PAIRINGS
Crafted by AarÓn Sánchez
Cayman jack Margarita
Premium Malt Beverage with Flavors
Street
Style Tacos
Pollo al CarbÓn
Serves: 4 | Prep time: 45 minutes | Cook time: 30 Minutes
INGREDIENTS
- 2 each chicken breast cut in half, lengthwise
- 2 limes, juiced
- 3 tbsp vegetable oil
- 2 tsp salt
- 8 each street taco size corn tortillas
- 3 radishes, cut into matchstick size pieces
- 1/2 cup cilantro, roughly chopped
- 1/2 cup cucumber, peeled and finely diced
- Salsa roja to taste
- 1/4 cup pickled red onions, sliced
- 1/4 cup cotija cheese
INGREDIENTS:
- 2 each chicken breast cut in half, lengthwise
- 2 limes, juiced
- 3 tbsp vegetable oil
- 2 tsp salt
- 8 each street taco size corn tortillas
- 3 radishes, cut into matchstick size pieces
- 1/2 cup cilantro, roughly chopped
- 1/2 cup cucumber, peeled and finely diced
- Salsa roja to taste
- 1/4 cup pickled red onions, sliced
- 1/4 cup cotija cheese
Directions:
- Combine the lime juice, oil, and salt into a bowl. Add halved chicken breast and let marinate for 30 minutes.
- Using a grill plate or charcoal bbq, grill the chicken pieces until cooked through, let rest for 15 minutes. Once rested, dice chicken for the tacos.
- Heat a pan and toast two tortillas per taco. Once toasted, stack two tortillas on top of each other per taco on a plate and begin to assemble the tacos.
- Place approximately 1 1/2 tbsp of chicken down first, followed by 1 pinch of the cilantro, 1 tsp of radish and 1 tbsp of cucumber. Top with your preferred amount of salsa roja, 3 pickled red onion slices, and a pinch of cotija cheese.
- ENJOY with an Original Cayman Jack Margarita and relax!
STRAWBERRY Margarita
Premium Malt Beverage with Flavors
Mexican
spiced flourless
Chocolate cake with strawberries
And vanilla citrus whipped cream
Serves: 8 | Prep time: 35 minutes | Cook time: 1 hour
INGREDIENTS:
For the Mexican spice mix:
- 2 dried chilis, stemmed and seeded
- 1 cinnamon stick, crushed
- 4 crushed cloves
- 1 tsp nutmeg
For the cake:
- 1 stick unsalted butter + 1 tbsp, cut into 1 tbsp pieces
- 2 tsp sea salt flakes
- 1 cup granulated sugar
- 16 ounces bittersweet chocolate, finely chopped
- 8 large eggs
- 1/4 cup unsweetened cocoa powder, sifted
- 1 tsp table salt
- sliced almonds
For the whipped cream:
- 1 cup cold heavy whipping cream
- 1 to 2 tablespoons powdered sugar
- 1 tsp vanilla extract
- 1 tbsp orange zest, from one orange
To serve:
- strawberries, sliced and stems removed
- whipped cream
- cinnamon, for dusting
INGREDIENTS:
For the Mexican spice mix:
- 2 dried chilis, stemmed and seeded
- 1 cinnamon stick, crushed
- 4 crushed cloves
- 1 tsp nutmeg
For the cake:
- 1 stick unsalted butter + 1 tbsp, cut into 1 tbsp pieces
- 2 tsp sea salt flakes
- 1 cup granulated sugar
- 16 ounces bittersweet chocolate, finely chopped
- 8 large eggs
- 1/4 cup unsweetened cocoa powder, sifted
- 1 tsp table salt
- sliced almonds
For the whipped cream:
- 1 cup cold heavy whipping cream
- 1 to 2 tablespoons powdered sugar
- 1 tsp vanilla extract
- 1 tbsp orange zest, from one orange
To serve:
- strawberries, sliced and stems removed
- whipped cream
- cinnamon, for dusting
Directions:
- For the spice mix: Toast chilis, cinnamon stick, and crushed cloves in a pan over low heat until fragrant and toasted, (be careful not to burn). Remove from pan, let cool slightly and place in a coffee or spice grinder along with the 1 tsp of nutmeg. Grind until a nice powder consistency and set aside.
- For the cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease a 8-inch cake pan with 1 tbsp butter. Sprinkle 1 tsp of sea salt flakes over pan bottom.
- In a pan over low heat, toast the sliced almonds until fragrant and a reaches a light golden brown in appearance. Let cool slightly.
- Pulse the sugar with the toasted Mexican spice mix, add in the almonds, and set aside.
- Add chocolate and remaining 8 tbsp of butter to a microwave safe bowl. Place in microwave and microwave for 30 seconds and then stir. Repeat until chocolate is completely melted and mixture is smooth and shiny. Set aside.
- In a large bowl, whisk eggs and sugar vigorously until mixture is a thick, pale paste. Add cocoa and tsp salt and whisk until completely incorporated.
- Add about ¼ cup of warm chocolate to the egg mixture and stir until completely incorporated. Whisk in remaining chocolate.
- Scrape batter into prepared baking pan and sprinkle with remaining 1 tsp of sea salt flakes. Bake until top begins to crack and cake tester has moist crumbs attached to it when inserted, about 1 hour.
- Transfer cake to cooling rack. Cool in pan 10 minutes, then remove to cool completely, about 1 hour.
- Meanwhile, place the whipping cream in a bowl and whip until soft peaks being to form, add in the vanilla, powdered sugar and orange zest. Whip to stiff peaks.
- To serve, place one slice of cake on a plate and top with strawberries, whipped cream and a sprinkle of cinnamon. Enjoy with a Cayman Jack Strawberry Margarita.
MANGO Margarita
Premium Malt Beverage with Flavors
GRILLED
PORK TENDERLOIN
WITH AARÓN’S ADOBO WITH CHARRED
CABBAGE AND MANGO SLAW
Serves: 4 | Prep time: 30 minutes | Cook time: 35 minutes
INGREDIENTS:
For the TENDERLOIN:
- 1 tbsp olive oil
- One 1 1/2-pound pork tenderloin
- 1/4 cup Aarón’s Adobo
For Aarón’s adobo:
Makes approximately 1 1/2 cups- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 1/4 cup fennel seeds
- 1/4 cup yellow mustard seeds
- 2 pasilla chiles, stemmed, seeded, deveined, and torn into small piece
- 2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces
- 1/2 cup dried whole oregano (preferably Mexican)
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1/4 cup Spanish paprika (pimentón) preferably sweet or hot
For the mango slaw:
- 1 head green cabbage, cored and quartered
- 3 tbsp olive oil
- 2 tsp salt
- 2 ripe mangoes, peeled, seed removed, finely diced
- 3 oz Cayman Jack Mango Margarita
- 3 serrano chiles, sliced
- 2 carrots, shaved with a vegetable peeler
- 2 limes, juiced
- 1/2 cup cilantro, chopped
- 1/4 cup sesame oil
- 3 tbsp white Sesame seeds, toasted
- 2 scallions, root removed, greens and whites, sliced into small rounds
INGREDIENTS:
For the TENDERLOIN:
- 1 tbsp olive oil
- One 1 1/2-pound pork tenderloin
- 1/4 cup Aarón’s Adobo
For Aarón’s adobo:
Makes approximately 1 1/2 cups- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 1/4 cup fennel seeds
- 1/4 cup yellow mustard seeds
- 2 pasilla chiles, stemmed, seeded, deveined, and torn into small piece
- 2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces
- 1/2 cup dried whole oregano (preferably Mexican)
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1/4 cup Spanish paprika (pimentón) preferably sweet or hot
For the mango slaw:
- 1 head green cabbage, cored and quartered
- 3 tbsp olive oil
- 2 tsp salt
- 2 ripe mangoes, peeled, seed removed, finely diced
- 3 oz Cayman Jack Mango Margarita
- 3 serrano chiles, sliced
- 2 carrots, shaved with a vegetable peeler
- 2 limes, juiced
- 1/2 cup cilantro, chopped
- 1/4 cup sesame oil
- 3 tbsp white Sesame seeds, toasted
- 2 scallions, root removed, greens and whites, sliced into small rounds
Directions:
- Heat a dry skillet over medium-low heat. Add the cumin, coriander, fennel, and mustard seeds, along with the pieces of pasilla and ancho chiles. Toast them, stirring constantly, until it’s very aromatic and just begins to smoke, about 3 minutes.
- Dump the mixture onto a plate and let it cool to room temperature. Grind mixture into a fine powder using a spice or coffee grinder.
- Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.
- Store the reserved adobo in an airtight container or a resealable plastic bag in a cool, dark place for up to a month.
- Take the cut mango (one) and add to a bowl, combine with the Mango Cayman Jack and allow to macerate for 30 minutes. After 30 minutes, drain the liquid and reserve mango for the slaw.
- Rub the tbsp of olive oil all over the tenderloin, then pat on the adobo. Set the tenderloin aside to marinate for 30 minutes.
- Meanwhile, preheat the grill to high or preheat the broiler.
- Generously season the pork with salt, then grill on all sides until an instant-read thermometer inserted into the center registers 145°F, about 15 to 20 minutes. Let the pork rest for 5 minutes before slicing.
- While the pork is resting, mix together cabbage, olive oil, and salt in a bowl. Add the cabbage to a piping hot cast iron skillet and char on both flat edges of the cabbage quarters until slightly blackened. Remove from pan and let cool slightly. Then slice into small slaw-sized strips. Add to a bowl.
- With the charred cabbage already in the bowl, add in the remaining ingredients: one mango, serrano chiles, lime juice, sesame oil, sesame seeds, shaved carrots, cilantro, and scallions. Massage together until all the ingredients are well incorporated. Season to taste with salt and pepper, and plate next to the sliced pork tenderloin. Enjoy with a Cayman Jack Mango Margarita.
Sweet Heat Grilled
Pineapple Margarita
Premium Malt Beverage With flavours
Marinated Mahi skewers
with chipotle and herbs
serves: 6 | Prep Time: 30 Minutes | cook time: 15 Minutes
INGREDIENTS:
For the garlic chipotle love sauce:
- 1 cup canola oil
- 12 garlic cloves, peeled
- 3 tbsp of canned chipotle chiles in adobo sauce, chopped
- 1/4 cup fresh cilantro, chopped
- Grated zest of 1 lime
- 1 tsp salt
For the skewers:
- 3lbs mahi mahi, cut into 1.5 in. cubes
- 4 oz Sweet Heat Grilled Pineapple Margarita
- 1 pineapple, cut into 1 in. cubes
- 2 bunches of scallions, cut into 2 in. pieces, removing the root and the leafy greens
For the garnish:
- 1/4 cup micro cilantro or cilantro
INGREDIENTS:
For the garlic chipotle love sauce:
- 1 cup canola oil
- 12 garlic cloves, peeled
- 3 tbsp of canned chipotle chiles in adobo sauce, chopped
- 1/4 cup fresh cilantro, chopped
- Grated zest of 1 lime
- 1 tsp salt
For the skewers:
- 3lbs mahi mahi, cut into 1.5 in. cubes
- 4 oz Sweet Heat Grilled Pineapple Margarita
- 1 pineapple, cut into 1 in. cubes
- 2 bunches of scallions, cut into 2 in. pieces, removing the root and the leafy greens
For the garnish:
- 1/4 cup micro cilantro or cilantro
Directions:
- Preheat the oven to 300°F. Pour the canola oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth. Store the remaining or reserved mixture for later use by placing in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.
- Combine 1/2 cup of the garlic chipotle love sauce, the cubed mahi mahi, and the 4 oz of Sweet Heat Grilled Pineapple Cayman Jack Margarita into a bowl and delicately combine so the fish is well covered and let sit for 30 minutes covered.
- Remove fish from the bowl and reserve marinade. Begin to form the skewers, using 6 to 8 in wooden skewers, place one piece of fish, one piece of pineapple, one piece of scallion and repeat until two more times on the same skewer. Repeat this process for every skewer to form a total of 4 skewers.
- Lightly brush with the reserved marinade from the bowl.
- Using a grill plate or charcoal BBQ, cook the skewers until the fish is internally cooked to a temp of 145°F. Occasionally brush on more marinade. Let rest for 10 minutes. Discard the remaining marinade.
- Place finished skewers on a plate. Use the remaining garlic chipotle love sauce as a dipping sauce for the skewers. Garnish with micro cilantro. Enjoy with a nice cold Cayman Jack Pineapple Sweet Heat Margarita.
