CView October 2, 2014

October 2, 2014 Sea Bass Stew with Peas (Corvina en Amarillo con Guisantes)

by Pilar Ruiz / You can find more of her recipes at comomegustacocinar.blogspot.com

How about the stuffed mussels? Did you cook them? Were they easy to make? And, did you enjoy them? It would be great to have your opinions about our recipes Please feel free to contact us via email: pilaraprendiendoacocinar@gmail.com and let us know about your impressions.

Today we are cooking a very traditional recipe from our province, Cadiz, Rape en Amarillo con Guisantes, A stew cooked with fish, peas and fried almonds and bread. You can also cook this dish with Dogfish or Monkfish And the meaning of “In amarillo”, is due to the yellow color given by the saffron threads. A very tasty fish stew.

We really hope you enjoy both cooking and tasting this nice fish recipe Serves: 4 Preparation Time: 60 minutes Difficulty: Easy INGREDIENTS: * 1/2 kilo (about 11/2 pounds) Maigre (Locally known as Corvina, known in the UK as Maigre, very much like Sea Bass in the US; but as stated above, you could use Dog Fish or Monk Fish, known locally as Rape) * 1/2 kilo (about 11/2 pounds) Peas (Use locally grown from Rota, when in season) * 1 potato * 1 onion * 3 cloves garlic * 2 or 3 slices of bread (baguette) * Some raw almonds * Some Parsley leaves * Some saffron * 125ml (½ cup) White wine “Gran Mayeto” from El Gato local Winery * 125ml (½ cup) Olive Oil * Some Black Peppercorns * Ground Black pepper * Salt

HOW TO PREPARE: * We are going to start peeling the potato and cutting it into dices. Then we are going to put them in a pot together with the peas.We cover them with water and start cooking them over medium heat. * In a frying pan with the recommended amount of oil, we are going to fry first the slices of bread and once they are fried we are going to put them in the mortar. * In the same frying pan we are going to fry the almonds and then add them to the mortar * Then we are going to fry the onion, also cut into dices, and the peeled garlic cloves. We are going to put them also in the mortar. And besides we are going to add some black peppercorns and some salt. * We are going now to smash everything in the mortar (with the pestle) and then we add the white wine.We are going to stir all the ingredients and pour them over the peas and the potato and then we are going to mix everything. * In the same oil we are going to fry the parsley leaves and the saffron threads and pour them, with the remaining oil into the pot. * And we are going to keep on cooking the peas/potato/spice mixture over medium heat until the peas get tender, for about approximately 30 minutes. * When this time is over, we are going to add the maigre (fish) pieces, about 10cm (4 inches) wide, previously seasoned (salt and pepper), and then we are going to cook them for ten more minutes.

And ready to plate and serve directly as a stew at the table set to enjoy with family and friends. This tasty dish is ideal for pairing with a very nice local white wine, the one we like the most. We are going to have it with a nice Sherry wine, Manzanilla de Sanlucar from Bodega El Gato in Rota.

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October 2, 2014

R

ecently, the several perso Petty Officer. a Chief Petty Office example of dedicati have no doubt that that have earned th internet search prov ing this military rank A Chief Petty Office United States Navy rate of Chief Petty O officer, and was estab Navy. Prior to 1958, rate in both the Nav passage of the Milita new pay grades of (Master Chief Petty Chief Petty Officers and as leaders, with they progress throu lateral duty for all C Junior Officers. Like and a rating (i.e., jo Army or USMC). A C Thus, a Chief Petty O would properly be ca an official abbreviati Boatswain´s Mate, o rating gives the shor Chief Boatswain's M In the U.S. Navy, both colloquially referred officers and chief pe while onboard seago

Photos on this page (bottom left clockwise): U.S. Navy photo by Mass Communication Specialist 1 st Class John Parker/Released, U.S. Navy photo by Mass Communication Specialist 2nd Class Kristopher Kirsop/Released, U.S. Navy photo by Mass Communication Specialist 2nd Class Mike Wright/Released, U.S. Navy photo by Mass Communication Specialist 2nd Grant Wamack/Released, U.S. Navy photo by Mass Communication Specialist 1st Class Jennifer A.Villalovos/Released.

Opposite page (left to right):: "CPO collar" by Wil Bradley (Transferred by Nicola Romani/ Originally uploaded by SGT141) - http://www.navycs.com/gallery2/v/useful_images/ military/. Licensed under Public domain via Wikimedia Commons, "CPO NOGC" by Wilsbadkarma - EN Wiki. Licensed under Public domain via Wikimedia Commons, "CPO GC" by Wil Bradley - EN Wiki. Licensed under Public domain via Wikimedia Commons

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October 2, 2014 C

Chief Petty Officer Story by A.M. Ávila

Coastline published an article regarding ons who had just been promoted to Chief r. When I was in the Navy, many years ago, er was a respected leader who was a living ion to duty, excellence, and hard work. I this is still the case and that the persons his rank are worthy of praise. A Wikipedia vided me with some interesting facts regardk. er is the seventh enlisted rate (E-7) in the and the United States Coast Guard. The Officer is that of a senior non-commissioned blished on 1 April 1893 for the United States , Chief Petty Officer was the highest enlisted vy and Coast Guard. This changed with the ary Pay Act of 1958, which established two E-8 (Senior Chief Petty Officer) and E-9 Officer). serve a dual role as both technical experts the emphasis being more on leadership as ugh the CPO pay-grades. A recognized colChiefs is the training of newly commissioned Petty Officers, every Chief has both a rate ob specialty, similar to an MOS in the U.S, Chief's full title is a combination of the two.

Officer who has the rating of Gunner´s Mate alled a Chief Gunner's Mate. Each rating has on, such as QM for Quartermaster, BM for or FC for Fire Controlman. Combining the rthand for the chief's rate, such as BMC for Mate. h commissioned officers and Chiefs are often d to as "khakis." In the past, commissioned etty officers wore khaki-colored uniforms oing vessels, in direct contrast to petty of-

ficers and seamen, who were referred to as deckplate sailors, or blueshirts. However, since the early 2010s, the U.S. Navy has adopted a digital blue and gray camouflage working uniform which replaced the khaki-colored ones worn by commissioned officers and chief petty officers on board ships.

The United States Navy is distinct among the U.S. Armed Forces in that promotion to the paygrade of E-7 traditionally has involved a season of specialized activities known known as CPO 365. Unlike Petty Officer First Class and lower rates, advancement to Chief Petty Officer not only requires a specific time in service, superior evaluation scores, and specialty examinations, but also carries an added requirement of peer review. A Chief Petty Officer can only advance after review by a selection board of Senior and Master Chief Petty Officers. Advancement into the Chief Petty Officer grades is the most significant promotion within the enlisted naval rates. At the rate of Chief, the Sailor takes on more administrative duties. Sailors in the Chief Petty Officer rates also have conspicuous privileges such as separate dining and living areas. Any naval vessel of sufficient size has an area or areas that are off-limits to anyone who is not a Chief Petty Officer (including officers), except by specific invitation.

In Navy jargon, the Chief's Mess is known as the "goat locker."

A Chief Petty Officer, no matter how much he/she was on "first name" basis with other petty officers before promotion, is always addressed as "Chief" by subordinates and superiors. In naval terminology, the deckplate can roughly refer to the deck ("flooring") of a ship. But, it can also refer to the Chief Petty Officer leadership. The term deckplate leaders is a colloquial term referring to the senior enlisted personnel of the rate of Chief Petty Officer and higher. They are generally charged with keeping good order and discipline within the lower enlisted rates.

The Chief Petty Officer's insignia is a perched eagle with spread wings (often, affectionately, referred to as a "crow") above three chevrons topped by a rocker. These are usually red, but if a Navy chief has at least 12 consecutive years of good conduct

service in the armed forces, the chevrons and rocker may be worn in gold. In either case, the Chief's particular rating emblem is displayed below the crow, within the area bordered by the rocker and the uppermost chevron. The U.S. Navy Chief Petty Officer insignia is symbolized by a gold, fouled (entwined in the anchor chain) anchor with the silver letters "USN" centered and superimposed on the anchor. Officially the letters stand for United States Navy. According to naval tradition, the letters are also symbolic of the following: The "U" stands for Unity, which reminds us of cooperation, maintaining harmony and continuity of purpose and action. The "S" stands for Service, which reminds us of service to our God, our fellow man and our Navy. The "N" stands for Navigation, which reminds us to keep ourselves on a true course so that we may walk upright before God and man in our transactions with all mankind, but especially with our fellow Chiefs. The Chain is symbolic of flexibility and reminds us of the chain of life that we forge day by day, link by link and may it be forged with Honor, Morality and Virtue.The Anchor is emblematic of the hope and glory of the fulfillment of all God's promises to our souls.The golden or precious Anchor by which we must be kept steadfast in faith and encouraged to abide in our proper station amidst the storm of temptation, affliction and persecution. The anchor is emblematic of "The Chief" and represents stability and security. It serves to remind Chiefs of their responsibility to keep those they serve safe from harm's way. The chain is symbolic of flexibility and strength and serves to remind the Chief that the chain of life is forged day-by-day, link-by-link. The chain also represents the reliance of one Chief Petty Officer on another to get the job done and reminds them not to be the weak link in the chain.The chain fouled around the anchor serves to remind Chiefs that there may be times when circumstances are beyond their control in the performance of their duty, but a Chief must complete the task. Very impressive! Congratulations are in order for all of the Navy´s Chief Petty Officers for attaining this admirable level of excellence.

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October 2, 2014

The view from CView El Tragaluz Restaurante El Tragaluz is a new restaurant in Rota that opened a couple of months ago. It is located at Veracruz, 6 in the old part of town, above the port area. The location is good since there is abundant parking in the port area and the Parking de la Merced is located right underneath the restaurant. The restaurant now occupies what was a stately home with thick walls. The basic structure has been respected, but the restaurant itself is very modern and minimalist; a most pleasant atmosphere.

The chef, Paco Guzmán, is well known, young and upcoming. He spent four years in Japan so as you can imagine, many of his creations have Japanese influence. The menu is very interesting to say the least. It certainly makes one want to go and try the dishes.

Some of the things that caught my eye are: Sword Fish Tataki with young onions and goat cheese curds and passion fruit, Tuna Sashimi, crystallized lamb with vegetable from Rota’s gardens, Fresh Tuna Salad and local beef. The selection of desserts is interesting as well.

Right now the most popular one is called “Dracula” and I won’t tell what it is since it is full of surprises.

As you can gather, since I first saw the menu, I wanted to try El Tragaluz so four of us went this past weekend. As I said, the menu is so interesting that it is very hard to decide which dishes to try so to make it easier, we all opted for the Taster’s Menu. This was an excellent choice since we got to try so many different things and they were all delicious.

Some of the things we thought were especially good were:Vietnamese salmon summer rolls; Tataki of Retinto (locally raised beef), seasoned tomatoes and seaweed; Smoked tuna with guacamole and plantain; and Lamb Medallions with artichokes and shitake mushrooms. If you like to try different foods, this place is a must for you. For reservations call 956841750.

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Anything you want us to pass along?

Let us hear from you about your favorite places or coming events. We do like hearing from you! Send an e-mail to Karen@ coastline.e.telefonica.net or give a call to 607-564132. Support your paper by supporting the advertisers.

ROTA

Local Fiesta in honor of the Virgen of the Rosary, town patroness. October 3rd – 7th.

Parade: Saturday, Oct. 4th leaves from Avenida San Juan de Puerto Rico at noon.

Horse Parade: Sunday, Oct. 5th in the Plaza de España starting at noon.

Procession of the Virgen of the Rosary leaves Our Lady of O church at 6:30 p.m., Tuesday October 7 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 organized by Diverta Sail Botanical Garden “Celestino Mutis” from Tuesday to Sunday, from 10:00 to 14:00 and again from 16:30 to 18:30 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)

JEREZ DE LA FRONTERA

cians, lots of surprises. Tickets at the entrance or www.gestaflor.es Monkey Week: October 10th,11th and 12th.

El Puerto becomes the city of music with concerts on every corner. http://monkeyweek.org/ Tito Rojas in Concert, The Salsa Rooster , Puerto Rico´s best Salsa artist. Sunday November 16th. at Mango's inVistahermosa. Tickets are 50€. More info at 635 678 429.

PUERTO REAL

Pinocchio, the musical inTeatroVillamarta, Horse riding championship of AndaOctober 4th and 5th . lucía: Oct. 3-5; starting at 10 a.m. Friday and Saturday and at 11 a.m. on Sunday. Finca Los Octoberfest, Friday, October 3rd in Molly Ojuelos de Puerto Real (carretera de MalasMalone. German menu, beer, live band & much noches s/n) Free entrance. more!. Celebrate with style.

Octoberfest, Friday, October 3rd in Shamrock Bar & Eatery. Live music, prizes, spectacular Grazalema in the Sierra of Cádiz relives the days of the bandolero El Tempranillo, OctoGerman food. Don´t miss out!

Family Day: Saturday, October 4th from 5 to ber 3rd, 4th and 5th . Action, fun and theatrical 8 p.m. in the bullring: inflatable attractions, magi- scenes.

PUERTO DE SANTA MARIA

GRAZALEMA