Jambalaya Brown Polish

I was in Lost River, WV this past weekend for sometime off from the city, I always cook in the cabin for my friends and this week was not the exception; and I did not have to many ingredients to cook the last day. I decided to make a Jambalaya with Kielbasa, we were going to grill, but it was cold and windy,I think it was a good idea, my friends love it... I think.

You will need:

Polish Kielbasa about 1.25 lbs, or other spicy smoked sausage, sliced 1/4" thick
1 chicken breast diced
1 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 tsp salt
1 cup of diced tomato, canned
1 large green (or any color you have) bell pepper, diced
1 small white onions, diced
2 cups brown rice
2 cups chicken broth
1 cup of water
4 spoons of olive oil

 

What to do with all this:

In a heavy pot add the olive oil. Add the sliced sausage and cook, chicken and onions, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper; cook, stirring for 5 minutes.

Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. Taste for seasoning, and adjust if needed.

Have some beer or white wine, if you want you can add shrimp 5 minutes before is done, in my case I did not have seafood because I was in the middle of West Virginia, I added canned corn; if you like it do it.

Enjoy and send me an email if you have any questions.

Cuba Libre in Chinatown DC

My expectations were fulfill, I was very impress with the quality, presentation, flavors and service, I was there twice, the first time was a very quite night, them very busy and crazy, but the attention was the same, they take care of you, like you are a long time friend and you are in a street restaurant in la Havana, the fist time my Dad and I have a taste of everything is was glory the ceviches, yummy, the arepas, you most have a bite, the ropa vieja inside is incredible and also the most intense, rich and filling, well prepare dish, that I always will eat is the lechón Asado, is this slow roasted marinated pulled pork, classic sour orange mojo, amarillo chille smashed yuca and black bean broth top with a vigoro slaw, this is delicioso, we also have the Paella Nueva, a forbidden black rice paella of pan roasted Mahi-Mahi, shrimp, clams mussels and squid, with a  Mojito salsa verde and chipottle allioli, I can write all the menu but you better go and try yourself, it was a New culinary Hispanic Cocina, like I never had, don't be expecting the traditional Cuban food, they mixed techniques from all over South, Central America also Spanish food is present but the trick is that the Chef make this flavor better, tastier and just incredible, like their rice, it will be forbidden is you missed this experience, also they have more than 100 different rums, and the mojitos are incredible, my favorite is passion fruit,  I have to tried 10 times to make sure it was the best option, dessert, the new reinvented Tres Leches de Banana is incredible and to finished the cafe con coconut milk, too delicious. I will be back for more.

Pictures from Cuba Libre website

Hope you enjoy as much as I did, make a reservations, it pack almost every day but it worth it.