Februar y 19, 2015
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Chile con Carne Today we want to share our Chile con Carne recipe. For the first time, we have dared to cook this Mexican speciality and we are very happy with the result :-) We encourage you to prepare it because you are going to be astonished with the result, exquisite. But before, and as we like to do, we want to give you a few details* about this rich and full dish, that we have chosen to accompany with fried rice. “Chile con Carne, commonly known in American English as simply “chili”, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin.Variations, both geographic and personal, involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish, without beans and tomatoes. Chili is a frequent dish for cook-offs, and is used as an ingredient in other dishes.” “In Spanish, the word chile from the Nahuatl "chilli" refers to a “chili pepper”, and carne is Spanish for “meat”.”
by Pilar Ruiz Text/US measures collaborated w/ Glenn Ferguson You can find more of her recipes at comomegustacocinar.blogspot.com
“The original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.” “The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped people taste and appreciate chili. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.” * Source: http://en.wikipedia.org/wiki/Chili_con_carne And now it is time to share the recipe that we hope you will enjoy, as much as we did:
INGREDIENTS: * 2 Cups (500 grs.) Canned Kidney Beans (frijoles, already boiled) * 3/4 Cup (150 grs.) Sweet Corn * 1 Onion * 2 Cloves of Garlic * 2 Chili Peppers * 1 Large Green Bell Pepper * 11 oz. (300 grs.) Natural Crushed Tomato * 3 Full Table Spoons Olive Oil * 1 1/8 lbs (500 grs.) Ground Veal Meat * 1 Bay Leaf * 1 3/4 Cups (400 ml) Meat Stock * Salt * Freshly Ground Black Pepper * 1 Teaspoon Oregano * 1/2 Teaspoon Brown Sugar * 1 Teaspoon Ground Cumin * 1 2/3 Cups (250 grs.) Round-Grain Rice * 1 Clove of Garlic
PREPARATION: * To begin with, we will put the beans and corn in a strainer and rinse under the tap. We drain them. * Then we will peel the onion and the garlic and dice them. * Now wash and clean the chilli peppers and the green pepper. Dice the green pepper into small cubes and cut the chillies across their width into thin rings. * We strain the crushed tomato and set aside. * We will heat the oil in a frying pan and sauté the onion briefly. Then we add the garlic and green pepper and we will keep on cooking them. * We add the ground veal and keep on frying, and continuing to stir until we have a loose consistency. * We add then the beans, the sweet corn, the chillies, the tomato, the garlic and the bay leaf. Stir to mix well. * Pour in the meat stock and spices with the salt, pepper, oregano, sugar and cumin. * We let it cook uncovered for 20 minutes on low heat. * And meanwhile we're going to boil the rice, and then we fry it with a clove of garlic in a frying pan. And this will be our side dish. And ready to enjoy!! It tastes really delicious!! But before we leave, we would like to know how you cook this recipe ! We know there are some variations as you could read before, and we are willing and eager to learn from you. Also, it would be great to receive via email your comments and suggestions: pilaraprendiendoacocinar@gmail.com Have a great cooking and eating week and enjoy the Carnival !!
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Februar y 19, 2015
Álvar Núñez Cabeza de Vaca By A.M. Ávila
Monument in Houston in honor of Cabeza de Vaca. Published under GFDL License via Wikimedia Commons.
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lvar Núñez Cabeza de Vaca was a Spanish explorer who was born in southern Spain and is remembered for a journey that started in nearby Sanlucar de Barrameda, and which took him first to Cuba, then to what is now the State of Florida, on through the State of Texas, down the coast of Mexico´s Baja California, and eventually winding up in Mexico City. It was an amazing journey that took eight years and was one which he, and three others, mostly conducted on foot. Afterwards, he returned to Spain and began writing his memoirs relating to what he had observed and experienced. This tale of survival was published in 1542 as La Relacion (The Account) and later renamed Naufragios (Shipwrecks). Cabeza de Vaca is known today for these chronicles that describe the interaction that he had with the people, land, plants, and animals of the American South and Southwest. It is considered to be one of the most important documents in early American history since Cabeza de Vaca recorded what life was like at a time, and in a region, that would not be colonized for another three centuries. It is a very interesting story and is a part of both Spanish and American history. This story begins in the year 1490, when Álvar Nuñez Cabeza de Vaca was born in the nearby city of Jerez de la Frontera, here in the province of Cadiz, Spain. The second part of his last name, “Cabeza de Vaca,” literally means “cow´s
head.” Álvar Núñez Cabeza de Vaca inherited the last portion of his surname from a maternal ancestor, Martín Alhaja. He was a shephard who aided the Castilian King Alfonso VIII, during an important battle against the Moors in the year 1212, when he placed a cow´s skull as a sign which identified a hidden path that led to a field behind the Moors´ encampment. This allowed the Spanish king to surprise the occupying Moorish army and to defeat them. It was the first significant victory for the Christian Spanish during their re-conquest of Spain. Back then, it was common for Spanish kings to grant noble names to those persons who were responsible for, or contributed to, their victories in battle. For Alhaja´s assistance, King Alfonso gave him the honorary title of “Cabeza de Vaca” in order to commemorate the stratagem that led to victory. He was also awarded a coat-of-arms that included cow skulls in its design. When Álvar Nuñez Cabeza de Vaca grew up, he become a member of the Spanish military and served with distinction in a military campaign in Italy. In 1527, an explorer named Pánfilo de Narváez was sent by Spain’s King Charles I to explore the unknown territory of a land the Spanish called “La Florida,” which is now known as the State of Florida. Cabeza de Vaca was the expedition’s treasurer, and was also designated as the First Lieutenant, who was one of the chief officers on the Narváez expedition. On June 17, 1527 a fleet of five ships, and six hundred men, set sail from Sanlucar de Barrameda.
"St Petersburg FL Jungle Prada sign02" by Ebyabe -Wikipedia
Title page from a 1555 edition of La relacion y comentarios del gouernador Aluar Nuñez Cabeca de Vaca Houghton Library, Harvard University - Wikipedia Route of Narváez expedition
What followed, and what is considered to be the personal odyssey of Alvar Nuñez Cabeza de Vaca, remains as one of the most amazing feats of exploration in the Americas and an amazing struggle for survival. I´m not sure if I would describe what happened to Cabeza de Vaca as a continuous series of bad luck and mishaps, or as a continuous chain of good luck which eventually insured his survival. Maybe, it was both. After the expedition´s fleet was battered by a hurricane off the shore of Cuba, with a consequent loss of ships and the loss of most of Cabeza de Vaca´s men, the remainder of the expedition rescued the survivors and headed for Florida. In March of 1528, with only half of the original force and limited supplies, they landed in what is now Tampa Bay, which the expedition`s leader, Pánfilo de Narváez, claimed as the lawful possession of the Spanish empire. Afterwards, the expedition split into two groups: Narvaez´group, which forged ahead
into La Florida searchi area called Apalachee, group, which waited al remaining ship. No gol and his group of fewer to the coast. Disease, had taken their toll o reaching the coast, the be found since it had b The surviving members now reduced to huddl Slaughtering and eating stirrups, spurs, horses items, to forge tools an ioned a bellows from d hot enough to forge the five primitive boats, fro in order to make an atte of Mexico. Two months 1528, the haphazard fle ing the mouth of the Mi
Februar y 19, 2015
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(until November 1528 at Galveston Island), and a historical reconstruction of Cabeza de Vaca's later wanderings."Expedition Cabeza de Vaca Karte" by Lencer - own work, - Wikipedia
ing for gold in a nearby , and Cabeza de Vaca´s long the coast with the ld was found by Narvaez than 250 men returned , starvation, and ambush on the party, and upon e ship was nowhere to been destroyed and lost. s of the expedition were ling in a coastal swamp. g their horses, they used shoes, and other metal nd nails. They also fashdeer hide to make a fire e metal.They constructed om trees and horse hides, empt to reach the shores s later, on September 22, eet set sail. Upon reachississippi River, they were
hit by strong north winds. The men on the five platforms battled waves for two weeks, during which time none of the craft were in view of each other. When the current swept them into the Gulf, the five craft were hit by a hurricane and some were lost forever, including that of Narváez. Two crafts with about 40 survivors each, including Cabeza de Vaca, wrecked on or near Galveston Island, which is now part of the State of Texas. Decimated by sickness, upon arrival of the Spring of 1529 only fourteen Spaniards, including Cabeza de Vaca, and an African slave remained alive. Ten would subsequently die from mishaps or Indian attacks, leaving Cabeza de Vaca, Alonso del Castillo Maldonado, Andrés Dorantes de Carranza, and a the Moroccan Berber slave, known as Estevanico. All four survived by themselves becoming slaves of the Coahuiltecan Indians. Throughout their enslavement, however, they never gave up their desire
to escape and continue onward toward Mexico and to the safety of their countrymen. In early September of 1534, the four men did escape and fled in a southwesterly direction towards the Río Grande. Along the way, they had the good fortune of being accepted by friendly Avavares Indians with who they remained with for about eight months. During that time, Cabeza de Vaca became a trader of sharpened sea shells, and what he called “beads of sea” (probably pearls). He traded these wares for bison skins and red ochre, which were prized by the Texas coastal natives for their body decorations. He also received food in exchange for his treatment of sick and injured Indians. In the late winter of 1536, as they continued their trek towards Mexico, Cabeza de Vaca and his group encountered four Spaniards mounted on horseback. They were stunned by the sight of the bedraggled wanderer, but they took him and the others to a small town, New Galicia and
eventually arrived in Mexico City. In all they had walked, on their bare feet, an estimated 2,400 miles from where they had begun in South Texas. In 1537, Cabeza de Vaca returned to Spain and wrote narratives of the expedition. In 1542, these narratives were collected and published in Spain. Traveling mostly in this small group and on foot, Cabeza de Vaca explored what is now the U.S. States of Texas, New Mexico and Arizona, as well as several of the northeastern States of Mexico. During his wandering, passing from tribe to tribe, Cabeza de Vaca developed deep sympathy for the indigenous people. After a brief period in what was then Paraguay, Cabeza de Vaca returned to Spain until his death in about 1559. His burial site is unknown but may be in the family vault at the Real Convento de Santo Domingo in Jerez de la Frontera. A bronze statue of Cabeza de Vaca, silently depicting this truly American odyssey, now stands in his hometown of Jerez de la Frontera.
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Februar y 19, 2015
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The view from CView Le Croissant Francés Bakery Located in historic downtown Puerto de Santa María, in front of the Prioral church (right side when looking at the front of the church). Le Croissant Francés offers a bakery 100% French style. Its owner is Hervé a Frenchman that wanted to bring quality French product to Spain. There you´ll find French artisan breads, sweets from Medina Sidonia and numerous cakes. Fig bread, lemon rye bread, walnut bread and muestli bread are some of Hervé’s specialties. You need to call ahead to order though since it takes one hour to prepare them. Hervé’s Croissants containg 28% extra butter (Poitoi-Charentes) are also worth mentioning, you can tell they are authentic! There are plenty of choices for the savory palatte such as bread with ham and becha-
mel cheese. You can also order special baskets for all occasions. Le Croissant Francés openend last year.. Their phone number is 956 973 856 and you can follow them on Facebook to get their event notifications.
Big Carnival Festival 21:30, Thursday, 19 February Municipal Tent in the “Salesianos” parking lot, Padre Capote Street. Performance by the best 4 groups from the preliminary rounds Groups from Cádiz. The tickets for the Big Carnival Festival can only be bought at Rota´s Tourist Office on February, Monday 16th in the morning and the evening as long as seats last. Young Carnival Party 23:30, Friday, 20 February Tent in the “Salesianos” parking lot, Padre Capote Street Live music by a DJ Only for minors under 18 Big Carnival Night 22:00, Saturday, 21 February Mina Street Local group performances Organized by restaurant and bar owners With the collaboration of Rota´s Town Hall Xiv Costume Ball 00:00, Friday, 20 February Municipal Tent in the “Salesianos” parking lot, Padre Capote Street Live music by a DJ Ii Arrancá 13:00 on, Saturday, 21 February “Argüelles” Street Performances by local groups With the collaboration of Rota´s Town Hall Ii Street Festival 13:00 on, Saturday, 21 February “San Fernando” Avenue Organized by “Asociación Jentos y Jentas” With the collaboration of Rota´s Town Hall Performances by Local Groups Date: 21st February Time: from 4.00 p.m. Place: “San Roque” Square Tour the Bay by Sail Boat This two hour trip leaves at midday and sunset. Price is 15€ per person with a minimum of 4 persons and a maximum of 5 Information and reservations, Tourism Office, tel 956 846345 Workshop : Robotic Experience LEGO Education Winter Timetable: From October to June. Tuesday and Thursday For childrens between 5 and 14 years old. Price: 15€ Telephone: 678 709 124 – 605 036 910 – 956 40 02 00. / optimus@optimusmotion. com / www.roboticaeducativaoptimus.es Guided tours of the Luna castle Saturdays and Sundays at 13:00 and 19:00, prior reservation needed (call 956 84 63 45 or email turismo@aytorota.es) Flea Market Saturdays 10 a.m. to 2 p.m. in the Central Market. To get a table, you must sign up previously in the bar in the Central Market. Flea Market Sundays 10 a.m. to 2 p.m. on Calle Sargento Céspedes, Chorillo Beach Picobarro Second Hand Market Second hand market “El Chorrillo” Association. Sundays from 10.00 am. to 2.00 pm. Sargento Céspedes Street. Dramatised Tour To Winery “El Gato” By “Bombastic Teatro” Day: Thursdays at 7.00 pm Price: 6€ adults and 2€ children. Oil Painting Workshop Date: From November to June Timetable: Mondays and Wednesdays, from 6.00 pm. to 8.15 pm. Place: Headquarters of the Association “Base Natural y Cultural de Rota”. Registration and information:At the headquarters of the Association “Base Natural
y Cultural de Rota”, situated in Santiago Guillén Moreno Avenue 13, 2º, (Virgen del Mar). Telephone 666 907 935 (workshop) y 658 840 689 (oil painting workshop) or e-mail:basenaturalyculturalderota@gmail. com Teacher: Marieta Kirwan..
JEREZ DE LA FRONTERA
XIX Festival De Flamenco In March from Saturday the 1st to Saturday the 7th. Villamarta Theater.Info:Tel 956 14 96 86. www.teatrovillamarta.es Flea Market on Sundays at Alameda Vieja s/n from 10 a.m. to 2 p.m. Dramatized visits to the Alcázar Every Sunday at 12:00. Learn some of the history of Jerez and get to know some of the important historical persons. Visit last approximately one hour. Tickets: 1,80€; children under 14 free.
PUERTO DE SANTA MARIA
Los Toreros Muertos Concert in Sala Milwaukee 21:30, Thursday, 26 February and 23:30, Friday, 27 February Sala Milwaukee - Avda. Bajamar, 10 Tickets 15€ in advance at the 24 hour diner or 18€ at the door Wine Tasting in Vinos y Maridaje Bodegas Forlong 18:30, Thursday 26 February Vinos y Maridaje - C/ Barranco, 2 (Pol. Ind. Las Salinas) We will be trying these wines: Forlong Blanco 2014 Forlong Rosado 2014 Forlong Tinto 2013 Tintilla de Rota 2014 Accompanied by tapas Price 12 € per person Reservations: 699 491 132 - eespinosa@ vinosymaridaje.com Conversation class for beginners & advanced in Spanish in a bodega When? Friday the 27th of February from 18:30 to 19:30 Goal? be able to order some wine in a restaurant and to speak about how the wine tastes / likes and dislikes. The price is 5€, including a bottle of Fino (dry sherry) to take home! Reservation: 677 17 87 93 or info@ instituto-internacional.es
Flamenco at Molly Malone's February 27th, Friday after 21:30. Familia de los Reyes Exposition of Paintings, Photography and Illustrations in ZEC creative spaces Ends Saturday, 28 February ZEC Espacio Creativo - C/ Larga, 83 Showing the works of artists Francisco Jiménez - José Manuel Verde - Eva Díaz Juan Miguel Selma - Marta Sordo Metropolitan Park Los Toruños Various activities: bike tours, train tours, nature photography, kayaking & more. More info at: www.parquedelabahia.es parquedelabahia@juntadeandalucia.es