Recipe

Recipe By     : Chef Diaz

Bourbon Chicken

1 1/2 lbs. of Thigh Meat or Dark Meat (cut in bite size chunks)
2 Tbsp. Teriyaki Sauce
1/2 tsp. Worcestershire Sauce
1/2 tsp. Garlic Salt
1/2 tsp. Ginger Powder
3 Tbsp. Brown Sugar
1 Tbsp. Granulated Sugar
1 C. White Grape Juice
1/2 C. Bourbon
1/4 C. water

Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overnight. Save remainder sauce and refrigerate.
Braise chicken with marinate on medium low heat until cooked. Remove from frying pan. In a 2 quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is desolved. Add chicken to sauce and stir until chicken is coated and its ready to serve.

Black Beans: Cuban frijoles negros (Moros)
Prep Time:
- Soak: 12 Hours
- Cook: 2 Hours

1 c. Dried black beans, about 1/2 lb
2 c. Chicken broth/stock
1 Bay leaf
1/4 tsp Oregano
1/2 tsp Cumin
1 tbsp. Olive oil
2-4 cl. Garlic, minced
1 c. Onion &/or Bell pepper, chopped
2-4 tbsp. Red wine vinegar

PREPARATION:
• Rinse beans in colander using cold water, and pick through to remove any stones or discolored beans.
• Some recipes say to soak overnight, and most then discard the soaking water before cooking, but most experts will say that this removes nutrients and makes the beans pale in color and flavor, without the supposed benefits of reducing gaseousness and increasing digestibility.

• Place beans in a large saucepot, cover with broth, and add enough cold water to cover beans by 2".
• Add cumin, bay leaf and oregano.
• Bring to boil over high heat. Reduce heat to low, cover, and simmer for 2 hours (plus another 15 minutes if beans weren't pre-soaked); add more water if needed to keep liquid level above top of beans.
• When beans are almost done simmering, prepare "sofrito" in skillet over medium-low heat: heat oil, and cook onion and/or bell pepper until onion caramelized (about 10 minutes); add garlic for last minute.
• Crush some of the beans with a potato masher.
• Drain off any excess liquid above the level of the beans.
• Add sofrito to the beans, mix well, and cook over medium (5/10), uncovered, 15 minutes or until beans are tender and most of liquid absorbed.
• Add red wine (cider vinegar or sherry) and simmer 1-2 minutes.
• Stir in fresh cilantro, season to taste, and serve.

SERVING OPTIONS

• Moros y Cristianos: Equal parts cooked beans and cooked white rice. Serve beans on top of cooked white rice, being sure to include enough of the beans' liquid to soak (and flavor) the rice underneath.

Cuban Shrimp Casserole Recipe - Caserola de Camarones Enchilados

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

2 cups shrimp, cooked and peeled
2 cups crushed canned tomatoes
1 onion, minced
1 green pepper, chopped
1 garlic clove, pressed
2 Tbsp butter
Salt and pepper to taste
2 cups cooked white rice

Saute the onion, garlic and green pepper in the butter. Add the shrimp, salt and pepper. Stir in the canned tomatoes. Add the cooked rice. Place in casserole dish and bake at 375oF for 30 minutes.