Issuu May 21 2015

May 21, 2015

Gazpacho

Today we want to share this rich, refreshing, summery and very nutritious recipe :-) The ingredients include the best spring vegetables from Rota’s farmland, olive oil and country bread. The truth is that when it so warm, as it has been in the last few days, this is the perfect and healthiest drink we can have.

At home, my father prepares the Gazpacho with much affection and the truth is that it is always delicious :-) He is the expert in preparing gazpacho at home :-) Well, in the summer when my sister Cristina is at home, she joins my father and both of them prepare a very delicious Gazpacho :-) During the summer season, you can always find cool and refreshing Gazpacho in the fridge, a real luxury.

We are happy to share our recipe with you, which we hope you like :-)

by Pilar Ruiz Text/US measures collaborated w/ Glenn Ferguson You can find more of her recipes at comomegustacocinar.blogspot.com

INGREDIENTS: • 5 medium red-ripe tomatoes • 2 green “Goat Horn” peppers (Mild, not hot, commonly used in Spain for frying) • 1 clove of garlic • 1/2 cucumber • 1/2 onion • 1/2 slice of wet, moistened bread • 1/2 cup (125 ml.) Extra Virgin olive oil • Salt to taste • 2 tablespoons Sherry wine vinegar • 2 1/8 cups (1/2 litre) of cold water.

• Side dishes for the garnish: • 1 tomato, diced • 1/2 green “Goat’s Horn” pepper, diced • 1/2 onion, diced • 1/2 cucumber, diced • Croutons

PREPARATION: • To begin with we are going to wash the vegetables. Peel the cucumber, onion, and garlic and rough chop all the vegetables.

• Add to the hand blender beaker, first 1/2 cucumber, the green peppers, the garlic, the 1/2 onion and then the tomatoes and the bread.

• We add a glass of water so our ingredients can mix well. We blend to liquefy them.

• Then we add another glass of water and the oil. Continue blending.

• Strain the mixture through a strainer /screen and pour it into a big bowl • Finally, we add the vinegar, then the salt, and then we will keep it in the fridge very cool until we serve it.

• When it is time to sit and serve it at the table, we will serve it in individual bowls and sprinkle some diced onion, tomato, cucumber, green pepper, and croutons on top, as we prefer, and really enjoy this refreshing meal.

And ready to enjoy :-) You will see how tasty this Gazpacho is :-) Have a great week ;-) and if you take part in the Rocio Pilgrimage don´t forget to take some Gazpacho with you to drink it with friends on the way.

The appearance of advertising in this newspaper does not constitute endorsement of products or services by the Department of Defense, U.S. Navy, U.S. Naval Station Rota, Spain or its publisher. Everything advertised in this publication shall be made available for purchase, use or patronage without regard to race, color, religion, gender, national origin, age, marital status, physical handicap, political affiliation

or any other non-merit factor of the purchases, user, or patron." If a violation or rejection of this equal opportunity policy by an advertiser is confirmed, the publisher shall refuse to print advertising from that source until the violation is corrected. All ads in this insert are paidfor advertisements in compliance with contract N68171-13-C-6001 between Karen Lucas Johnson and the U.S. Navy.

To contact Cview: cview2013@gmail.com Karen Lucas Publisher 607 564 132 Ramón Morant Advertising 653 780 296 Cristina Pamplona Graphics & Design 678 415 673

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May 21, 2015

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Tuna / Photo by Laurentsj / Freeimages.com

Anchovie / Photo by Jschop / Wikipedia

Monkfish / Photo by Alexander Mayrhofer / Wikipedia

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May 21, 2015

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An Introduction to “Seafood” in Southern Spain (Part II)

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ast week, we looked at examples of the different types of “marisco” that are served in southern Spain.

I generally referred to it as “seafood.” This week, I ld like to talk exclusively about fish, which is not conred to be “marisco” but rather it is in a category of its called “pescado,” which translated literally is just “fish.” n, I would like to emphasize that the purpose of this le is to familiarize you with some of the most comtypes of fish that you will come across in restaurants, es, or even fish markets, and to give you the equivalent es in English. ntic Bluefin Tuna (in Spanish - Atún) There is no fish e closely tied to the history of southern Spain than tuna. he nearby coastal town of Barbate, tuna is harvested g a unique and ancient method of net fishing called the adraba.” Every year, the tuna follow the same routes to wning areas in the Mediterranean, and back, as they have centuries. In what remains of the old Roman town of o Claudia, which is located adjacent to Barbate, there exevidence of the commercialization of the tunafish which e harvested and distributed throughout the Roman EmTuna is usually served as if it were a steak since it is a meaty fish. It is the one of the most popular blue–fish is consumed in Spain. It´s flesh is rich in omega3 fatty s and in protein, Vitamins A,B,and D, phosphorous, and nesium. Some of the common dishes you may find are anada de atún (tuna turnover), grilled ventresca de atun ll filet which would be comparable to a “filet mignon” of atún con salmorejo (tuna in a tomato and bread based ) or just a pan-fried or grilled tuna steak. rdfish (in Spanish – Pez Espada) Much like the tunafish, swordfish is often served much like a steak would be, e it has a very meaty texture. In fact, I would comthe taste to be something very close to that of beef. rdfish is a well-known and appreciated throughout the iterranean. In Andalusia, it is often prepared accompaby a shrimp sauce or a tomato-based sauce, or after g grilled or pan-fried in olive oil. Although it is not as in protein as tuna, it does contain many of the same amins, Vitamin A, phosphorous, and magnesium. k fish (in Spanish – Rape, pronounced RAH-PAY) Rape finitely the ugliest fish that I have ever seen, but when it es to flavor it is one of my favorites. To me, its taste is ost like that of a lobster tail. It is often served after being ed on a skewer, with vegetables, similar to a kabob. This e-meat fish is contains a high level of Vitamin B9 which body uses to produce and maintain white and red blood

by A.M. Ávila

cells. Rape is often served after being pan-fried or baked, along with a sauce that might contain tomato, garlic, cumin, black pepper, or with a variety of other sauces that can be bread-based or tomato-based. Given its soft texture, rape can be found as an ingredient in ceviche which you might find in southern Spain, even though it is mainly a South American type of dish. It is cut into small pieces and macerated in lime juice along with seafood, tomatoes, and onions.

Red-banded sea bream (in Spanish – Urta) Some people compare this fish to red snapper. You will find Urta served in a traditionally baked dish known as Urta a la Roteña (Urta Rota-style). This dish is so delicious that, every year, the town of Rota has a festival dedicated solely to local variations of Urta a la Roteña. This year it will be held from the 31st of July to the 2nd of August.

European Hake (in Spanish -Merluza also known as pescadilla and pijota) Hake is also one of my favorites. Its meat is white and flaky and it is most commonly served in what is called “pavia,” which is a flour-battered, fried, and boneless strip of fish.

Atlantic Cod (in Spanish – Bacalao) Although Bacalao is usually associated with the north of Spain, it can be found in many southern restaurants and fish markets and is usually served as part of more elaborate dishes along with a variety of sauces. There are many dishes that utilize Bacalao as an ingredient. In whatever manner that this fish is prepared, there is no doubt that the result will be a delicious offering since Bacalao has such a pleasant flavor.

Atlantic Spanish Mackerel (in Spanish –Caballa) Don´t make the mistake of referring to this fish as “caballo” (ending with an “o”) because that means “horse” in Spanish. Caballa is considered to be a blue-fish with a high content of Vitamins A, D, and E. Since it is a smaller fish, it is likely that you will find it served as part of a salad, or as part of a filling in turnover type pastr y, or grilled and served 3 or 4 at a time.

Sole (in Spanish – Lenguado) The word “sole” in English, French, and Italian comes from this flat-fish´s resemblance to a sandal, which in Latin is called solea. You will find that this fish can be served stuffed

with seafood, battered, or rolled in bread crumbs. It has very few, bones which makes it great to be served as filets.

European Anchovies (in Spanish – Boquerones) This small fish is usually served lightly floured and pan fried in olive oil. When I first saw people eat these I thought that they were sardines. They are usually consumed just as they appear since, I have been told, that all parts are edible and digestible, including the bones, heads, and scales. I can´t say that I have tried these, but I can say that they are a favorite in southern Spain. I have seen people eat them whole and thoroughly enjoy them.

Soupfin Shark (in Spanish – Cazón) Even though this fish is considered to be a “small” shark it can grow to be almost 6 feet long. I have had this fish served fried after being dipped in an egg batter and I have also tasted it as “Cazón al adobo” which is a very unique marinade that includes many spices that might be considered more Northern African or Moroccan than Spanish.

Red Mullet (in Spanish – Salmonete) Although the word “salmonete” means “small Salmon” or “salmon-ish,” it has nothing to do with the fish known as Salmon. Perhaps because its color may be similar in color to a Salmon is why it has received that name. This fish is usually grilled and has to be eaten very carefully since it has a lot of bones.

The fish listed above are just some of the fish that you might find in nearby restaurants, or fish markets. For the most part, many are similar to what is available in the States.

Although, the manner in which these fish are prepared is really the key difference in experiencing Spanish cuisine. As the famous Dr. Seuss character, Sam-I-Am, would say: “Try them, try them, and you may…like them, like them, so I say.”

Cod / Photo by stroinski / Freeimages.com

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May 21, 2015

The view from CView

by Karen Lucas / Photos provided by Vinos y Maridaje & Los Argentinos

Vinos y Maridaje Vinos y Maridaje has a special promotion and it is not a wine: It’s a limited edition, 12 year old vintage sherry vinegar from the Pedro Domecq cellars. This vinegar receives the same honors that a reserve wine would receive. It is aged in barrels of American oak the same way a great wine is aged. These barrels have been previously used to age local wines, giving this vinegar the characteristic color and taste of the wine, making it a unique jewel and a sought after specialty for high cuisine used by the best chefs of the world.

This product is impossible to substitute in salads and vinaigrettes; giving them a natural perfume unique to Jerez. It is perfect for seasoning fish and seafood salads as well as for pickling wild game.

culture and laws to find a decent car that won't require immediate repairs.

Rotabeater finds and markets used cars.

They look at 10 cars to find 1 or 2 good cars, typically the more expensive in the range offered, and even these cars normally require additional repairs to operate reliably.

While the cars are sold as is, Rotabeater repairs existing defects that appear in the first week after the sale understanding that the naval community is a small one and that a good reputation is needed for referrals.

Rotabeater cars fall in the middle to upper range in market value but are considered more reliable cars than are otherwise on offer. Rotabeater works by appointment only and if you need a 7 seater, an automatic or just want a certain make and model they will search for and find your car. Most cars sold never appear on their webpage as they go directly to the people that have made an appointment. You can contact them at www. rotabeater.com, and facebook Rota Beater or 653780296 Restaurante Los Argentinos Restaurante Los Argentinos on Calle Príncipes de España in Rota is now open Tuesday through Sunday from 2 p.m. so you can eat American hours evenings. Also, remember they do home delivery in Rota.

Now this vinegar can be yours with any purchase of 30€ or more atVinos y Maridaje.

The retail price of this gourmet vinegar is 9€. You can reserve your bottle by going to the QR in the ad on page 13 or http://goo. gl/WMcrVp . Better yet, stop by Vinos y Maridaje and get a bottle with your purchase.

Rotabeaters Military personnel just arriving in Rota often search for an inexpensive car that they can use during their tour and then sell, hopefully without losing very much money, at tour´s end. In other words they want a Rota beater and often they want it right away to save on rental and taxi expense that can otherwise quickly get out of hand.

Affordable used cars generally mean old cars, cars which are often sold with known defects that are often discovered in the first day or two of use by the new owner. It is especially hard for newly arrived Americans who do not speak the language or understand the

Le Croissant Francés Drive Now, Le Croissant Francés gives you the possibility of ordering and paying online.

Go to http: // www.lecroissantfrances.com, you can register, access the list of the products, select what you need, specify date and hour of pick up and pay with your bank card or making a bank transfer.

The order will be ready for the date and the hour that you have indicated and you will be able to pass to gather it directly to the shop without need to look for a parking.

ROTA

Pilgrimage of the Rocio 2015 Holy mass for the pilgrims The pilgrims to the Rocio left this Tuesday, 19 May and are expected back in Rota at 19:30 on Wednesday, 27 May. Performance by Luis Soto Every Friday. at Hotel Duque de Nájera Time: From 6.00 pm. to 9.00 pm 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) Picobarro Second Hand Market Second hand market “El Chorrillo” Association. Sundays from 10.00 am. to 2.00 pm.

Sargento Céspedes Street.

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.

Winery “El Gato” Dramatised Tour By “Bombastic Teatro” Thursdays at 7.00 pm, 6€ adults and 2€ children.

Botanical Garden “Celestino Mutis” From Tuesday to Sunday from 10.00 am to 2.00 pm and from 5.00 pm to 7.30 pm Closed on Mondays.

JEREZ DE LA FRONTERA

Flea Market on Sundays at Alameda Vieja s/n from 10 a.m. to 2 p.m.

Dramatized visits to the Alcázar G P S C o o rd i n a t e s : 3 6 . 6 8 0 3 4 3 ° N 6.139732°W Every Sunday at noon. 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

Bread Tasting at Le Croissant Francés Saturday May 30th from 9AM to 8:30PM. Located across the Prioral Church downtown. Plaza de España, 21.

Try different breads: Bread with sweet chestnuts, lemon rye, bread with walnuts, bread with figs, bread with muesli Rock and Roll Concert `MoonShaker´ in Sala Milwaukee 23:30, Friday, 22 MayAvda. Bajamar, 10 Entrance, including a drink, is 4€ San Marcos Castle Plaza del Alfonso X .Free guided tours on Tuesdays 11:30 (English) -12:30 -13:30 h.With reservation (627 569 335) servicios.turisticos@caballero.es, deWed. to Fridays: 10:00 -12:00h.

Thurs. and Sat.-10:30 -11:30h (English).

12:30- 13:30 6€ adults and 3€ children Metropolitan Park Los Toruños Various activities: bike tours, train tours, nature photography, kayaking & more.

More info at: www.parquedelabahia.es

ZAHARA DE LA SIERRA

Tallulah Rendall concert talented singer songwriter.An Intimate living room style concert Saturday June 6th in Al Lago , Zahara de la Sierra. 956 123 032 info@ al-lago.es