September 25, 2014 Mejillones Rellenos “Tigre” (Tiger Stuffed Mussels) by Pilar Ruiz / You can find more of her recipes at comomegustacocinar.blogspot.com This week we want to share with you this easy recipe cooked with mussels. It is a different way to eat seafood and we are sure you are going to love it They are the perfect snacks to enjoy with family and friends. But before sharing the mussels, we want to tell you some of the benefits they have for your health. Mussels have the most impressive nutritional profile of all shellfish. They contain high levels of highly desirable long chain fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fats have many beneficial effects, including improving brain function and reducing inflammatory conditions, such as arthritis. Mussels are also a brilliant source of vitamins. Plus they give you a shot of important minerals, such as zinc, which helps build your immune system. Mussels even contain levels of iron and folic acid to rival red meats. And why do we call them Tiger? because of the spicy touch of the tabasco sauce Serves: 4 / Preparation Time: 30 minutes / Difficulty: Easy INGREDIENTS * 1/2 kilo (about 1 pounds) large mussels * 275 ml. (approx 1 1/8 cup) olive oil (25 ml or 2 Tablespoons to saute the chopped green onions and mussel meat and the remaining 250 ml. Or 1 1/16 cup to fry the breaded mussels) * 2 Bay leaves * 2 spring onions * 2 tablespoons wheat flour * 125 ml. (approx ½ cup) water from boiling the mussels * 125 ml. (approx ½ cup) whole milk * salt and ground black pepper (to taste) * 3 drops tabasco sauce (optional) * 1 egg, beaten * fine bread crumbs HOW TO PREPARE * First of all, we are going to clean the mussels well. Rinse them under cold running water, scrape external particles off of the Shell and remove the stringy parts (debeard). * Then, we are going to boil them in a pot with hot water (125 ml—approx ½ cup), some salt, and 2 bay leaves and then after boiling, we are going to keep the broth (liquid). * We separate the mussel meat away from the shell and we are going to keep both (the meat and one shell from every mussel). * We chop the mussels meat finely and then chop the spring onions as well. * In a frying pan with olive oil (25 ml. Or 2 Tablespoons) we are going to saute the spring onions and add the mussels meat, and stir both well. We are going to saute them for 2-3 minutes * And now, we are going to sprinkle in the flour, stir and let it cook for 2-3 minutes * We add the broth liquid and the milk and stir well.Then some salt, black pepper and the tabasco sauce drops. (if you wish). * We continue stirring until it thickens and the mixture almost separates from the pan * We will let it cook for 2 or 3 minutes more and then we take it off of the heat. . * Still while it is hot, we will fill the shells of the mussels with the mix and let it cool * Once cooled we are going to dip them first in the beaten egg and then coat them with bread crumbs *And then, to finish with, we are going to deep fry them in an abundant amount of hot olive oil (250 ml. Or 1 1/16 cup) (though oil not hot enough to boil, since they will burn immediately). We will let them drain on absorbent paper. Now they are ready to serve at the table and enjoy with family and friends! By the way, if you have a special wish about any recipe you would like to learn to cook, please let us know. My mother and I will cook it for you in this section . You can contact us at pilaraprendiendoacocinar@gmail.com. Thank you !
NEWS RELEASE: 42 -14 CONTACT: Kristine M. Sturkie | NEXCOM Public Affairs Specialist kristine.sturkie@nexweb.org | 757-631-3648
26 August 2014
Navy Lodge Rota Spain Celebrates Hospitality Week To celebrate Navy Lodge housekeeping, front desk and maintenance staffs for the tireless work they do on a daily basis to support military families, Navy Lodge Rota Spain is participating in Hospitality Week, September 22 - 26. “My Navy Lodge staff does so much throughout the year to make sure our guests have a clean and comfortable stay at our Navy Lodge,” said Luis Bernal. “This week allows our associates to show off their housekeeping and guest service skills and have fun at the same time.” Navy Lodges worldwide are planning several activities such as health and safety awareness, mummy wrapping contests, plunger javelin throw, dust bunny contest, appreciation luncheons, toilet seat basketball, dust pan relay race and much more.
According to Mr Bernal, the following events are planned at Navy Lodge Rota Spain: Speed Stuffing,Tower Of Soap, Speed Cleaning. Navy Lodges offer family suites and oversized guest rooms as well as lobbies that provide comfort and create a fun social atmosphere adding value to the guest experience. Guests can also enjoy the weekly Manager’s Reception held every Wednesday, free breakfast, Wi-Fi and newspaper daily in the lobby as well as convenient on-base parking while staying at a Navy Lodge. Most Navy Lodges also accept cats and dogs up to 50 pounds. To make a reservation at a Navy Lodge, call 800-628-9466 (800-NAVY-INN), 24 hours a day, seven days a week or go online at www. navy-lodge.com. -usn-
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September 25, 2014
ALL ABOU
By A.M.ﾃ」ila / Photos by (clockwise from left) Thicka (freeimages.
P
aella is a Spanish rice dish that originated in the mid-1 Lake Albufera, in Valencia, which is on the eastern coast of Spaniards view paella as Spain's national dish, but most S it to be a regional Valencian dish. Generally speaking, there are three widely-known types of pael ( paella valenciana), seafood paella ( paella de marisco) and mix mixta), but there are also many variations of these three basic On special occasions, 18th century Valencians used to cook ri of their orchards near the inland lake of Albufera. Living standa sociological changes of the late 19th century in Spain, giving and outings in the countryside. This led to a change in their p as well, using rabbit, chicken, duck and sometimes snails. On th coast, however,Valencians used seafood instead of meat and bea Later, Spaniards living outside of Valencia combined seafood wit animals and mixed paella was born. Valencian paella consists of white rice, green vegetables, mea duck, land snails), beans and seasoning Some Valencians insis
ingredients should go into making a modern-day Valencian paella. A seafood paella replaces land animals with seafood and omits the beans and green vegetables. In this recipe, the seafood is served in the shell. A variant on this is paella del señorito (the gentleman´s paella) which utilizes the seafood but eliminates the shells, allowing for a less messy way to eat the contents. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices (short-grain and round) to make paella. Other key ingredients include saffron and olive oil. Spanish food is quite different from that of many other European countries in that it makes heavy use of rice; a staple that is more commonly associated with Asian countries. When Spain was ruled by the Moors it was heavily influenced by the cuisine and culture of Muslim Arabs from the Middle East. In Moorish Spain, farmers improved the old Roman irrigation systems along the Mediterranean coast. This led to greater yields in rice production. Residents of the Valencian region often made casseroles of rice, fish and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple zzby the 15th century. Afterwards, it became customary for cooks to combine rice with vegetables, beans and dry cod, providing an acceptable .com), Jan Harenburg (Wikipedia) and others by Deborah Johnson meal for the religious period of Lent. Along Spain's eastern coast, rice was predominantly eaten with fish. By the time the Moors were expelled from Spain, more than 700 years after they 19th century near first arrived, the Spanish people were not prepared to abandon rice from their f Spain. Many nondiets. The fact that rice came to the Spanish from the Moors is supported with Spaniards consider linguistic evidence. The Spanish word for rice is ‘arroz’ which seems to come directly from the Arabic word for rice which is ‘al- ruzz’. lla:Valencian paella The word “paella” is Valencian-Catalan and is derived from the old French word xed paella ( paella paelle for pan, which in turn comes from the Latin word patella for pan.Valencians versions. use the word paella for all pans, not just for the specialized shallow pan used ice in the open air for cooking paellas. However, in most other parts of Spain and throughout Latin ards rose with the America, the term paellera is more commonly used for that particular type of rise to gatherings pan used to make paella. Paelleras are traditionally round, shallow and made of paella's ingredients polished steel with two handles. he Mediterranean Throughout non-Valencian Spain, mixed paella is very popular. Some restaurants ans to make paella. in Spain (and many in the United States) that serve this mixed version, refer to it th meat from land as Valencian paella. However,Valencians insist that only the original two Valencian recipes are authentic. They generally view all others as inferior, not genuine, and at (rabbit, chicken, even as an aberration. st that only these
UT PAELLA
September 25, 2014 C According to tradition in Valencia, paella is cooked by men over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out of the paellera. As a result of cooking, there is usually a layer of toasted rice at the bottom of the pan, called socarrat in Spain. This is considered a delicacy and is essential to a good paella.The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not. It has become a custom at mass gatherings in the Valencian Community (festivals, political campaigns, protests, etc.) to prepare enormous paellas, sometimes to win mention in the Guinness Book of World Records. Chefs use gargantuan paelleras for these events which can often feed thousands of persons. Traditional Valencian cuisine offers several recipes which are similar to paella such as fideua and arroz negro. Fideua is a noodle dish variation of the paella cooked in a similar fashion. Arroz negro is a dish made with cuttlefish, or squid, and rice. The dish's dark color comes from squid ink which is added to enhance its seafood flavor. In addition to Valencia and Catalonia, this dish is popular in Cuba and Puerto Rico where on both islands it is known as arroz con calamares ("rice with squid").
Different stages in a Paeella's elaboration
September 25, 2014
The view from CView Molly Malone This Friday, September 26th: dance the night away with their Latin Night specialist. He’s got the moves, you’ve got the power!! Come to Molly’s for a “Moving” night. Molly´s Octoberfest celebration will be on Friday October 3rd. Molly´s will have an original German menu, elaborated by a decade long friend. Celebreate Octoberfest at Molly´s! Renting Box Tired of over paying for mechanical work on your car you could do yourself had you the right tools and equipment? Renting Box provides the solution with a bright brand new fully equipped set of automobile bays with lifts. Owned by the largest automobile parts store group in the area you have access to speedy delivery of needed parts and the free advice of a competent mechanic. Should it all get to be too much, you can pay him his competitive hourly rate to step in and finish it off for you.
Shamrock Bar & Eatery Come celebrate Octoberfest at Shamrocks on Friday, October 3rd, German beers & typical Bavarian food. Don't forget to come by! Fish Spa The Sanlúcar Fish Spa is an urban thematic-cultural spa. Here, while you relax with Garra Rufa fish, relaxing massages, spa treatments or integral aesthetic treatments, you can learn about the culture and history of Sanlúcar from an innovative view point with audiovisual material. This is the ideal place to live a unique moment of relax, disconnection, leisure and well being. This is the ideal gift, the gift in vogue! For more information or reservations: www.sanlucarfishspa.es, info@sanlucarfishspa.es or call 856 13 54 00
Horno de Leña Horno de Leña has had a face lift. The interior now has a modern minimalist look with clean, comfortable lines that carry over to the outside garden where they have added a play area for children. Horno de
ROTA
Day trip to Casares City in Malaga 07:30, Sunday, 28 September Members: 12€ + 12€ food = 24€ Non-members: 17€ + 12€ food = 29€ If interested please make your reservation at the Office of Association in La Forestal Exhibition Of Lifelike Pencil Portraits Days :from 2nd to 30th of September Placer : Restobar Las tres Calles. Place : Ma Auxiliadora 19 Avenue Author : Manolo Ruíz-Mateos Realeso. Photographs Exhibition “Rota De Contrastes” Days :from 1st to 30th of September Place : Cafetería Bergantín (Hotel Duque de Nájera) Author : Leopoldo Almisas 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)
Latin Night at Molly Malone's Friday the 26th.The best Latin experience! Octoberfest at Molly Malones's on Friday October 3rd. Octoberfest at Shamrock Bar & Eatery on Friday October 3rd
SANLUCAR DE BARRAMEDA
San Jorge” Church. XVIII Century San Jorge Street. Open: From Monday to Saturday from 10:00h. A.M. to 13:00h. P.M. “Regina Coeli” Convent. Xvii Century. Regina Street. Open: Monday to Sunday from 10:00h. A.M. to 13:00h. P.M. Charter Boat Sailing trips, mini cruises, Exposition of the Great and Hisfishing ..Info. reservations 673476272 toric Boat Models of Ramón Serrano f.romeropesca@hotmail.com Flores “Santiago” Castle. Xv Century. Cava Through Sunday, 28 September Museo Municipal Sede Hospitalito - C/ Ganado del Castillo Street.956923500-637834846. info@castillodesantiago.com esquina C/ Zarza
PUERTO DE SANTA MARIA
Leña is a long time favorite with Americans thanks to their great pizzas, pastas and homemade desserts. Everything is made with top quality fresh ingredients. The menu can be found at pizzeriahornodeleña. com They have home delivery in El Puerto de Santa María. Call 956 873 979 or stop by and please your senses.
El Puerto Seagulls Exhibition Game, the recently created American footballteam, will take place on Saturday September 27th. in the Rugby field of La Puntilla Sports Complex. For further information: Álvaro Moreno Cuquerella – 622 33 61 61 Nicolás Lucero Calvo – 628 297 330 E-mail: seagullspuerto@gmail.com
Arcos Gardens Golf Club & Country Estate Celebrate the re-opening of the Arcos Gardens Golf Course! Situated in the rolling hills of Cádiz countryside, and 5 km from the historic white town of Arcos de la Frontera, Arcos Gardens Country Estate boasts a magnificent 18 hole championship golf course now named “Arcos Golf”. It’s a beautiful 72 par course, surrounded by hundred year olive trees and wave-like fields, make the golf course one of the most breathtaking.Take advantage of their special offer: unlimited golf and buggy plus one night in one of their elegant two bedroom townhouses for just 79€ per person/per night. This is based on a minimum two night stay and on two people sharing a townhouse. Arcos Gardens is located just outside of Arcos de la Frontera, only 45 minutes from base. For more information or to make reservations, contact Nuria at 639 533 326 or email nuriaberrojo@ solrentgolf.eu The offer is valid until October 31st. 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.