November 6, 2014 Roasted Pork Tenderloin, Cooked with Sweet Sherry Wine “Tintilla de Rota” Solomillo a la “Tintilla de Rota” Did you have a nice week? Did you dare to experience cooking one of our previous recipes? It would be great and we would love to know about it. So please, if you wish, let us know about your experience (pilaraprendiendoacocinar@gmail.com) This Week we are cooking a very nice recipe Roasted Pork Tenderloin, cooked with Sweet Sherry wine “Tintilla de Rota” - Solomillo a la Tintilla de Rota, to enjoy with family and friends and cooked with the most typical Sherry wine in Rota, our sweet Sherry wine “Tintilla de Rota”. There are two local wineries that produce these tasty and delicious Sherry wines, Bodegas El Gato and Bodegas Ferris . You can enjoy this special Sherry as appetizer and also with your dessert. In this case, we have used a great Tintilla de Rota from Bodegas El Gato, a family business which is working very hard to bring the Tintilla sweet Sherry wine back where it was many years ago. It is a Sherry which was well known throughout Spain and at the International level. It is really delicious! And now, enjoy this recipe and have a great week! by Pilar Ruiz / You can find more of her recipes at comomegustacocinar.blogspot.com
Serves: 4 Preparation Time: 45 minutes Difficulty: Easy
INGREDIENTS: • • • • • • • • • •
1 Pork Tenderloin Roast – approximately 2 ¼ lbs (1 kilo) Olive oil 1 Sherry Glass Tintilla Sherry Wine (6 oz.) ½ Medium White Onion 1 Clove of garlic 1 Tablespoon flour 1 1/16 cup (250 ml) meat broth (You can substitute using a beef Bouillon cube dissolved in water) Handful of dark raisins, pre-soaked * Salt Ground black pepper
HOW TO PREPARE: • First of all we are going to start seasoning the pork tenderloin roast all over with salt and ground black pepper. Add 2 tablespoons olive oil to a frying pan on High heat to sear the roast. Add the pork tenderloin roast and begin to brown it on all sides. Turn it as needed to brown it all over. Once browned, we will take it out of the pan and set it aside. • In the same hot pan, deglaze with the Tintilla sweet Sherry wine and we are going to stir it so that the flavors mix well and we get all the brown bits on the bottom of the pan. • In another pan with three tablespoons olive oil we are going to sauté the minced onions (cut brunoise style—about 1/8” x 1/8” x 1/8” dices) and then we add the minced garlic. Once sautéed, we are going to add the flour and mix completely with the onions and garlic. Cook slowly for a couple of minutes so that the flavors mix and then we are going to add the meat broth, the pre-softened raisins* and stir everything again. Then add the sauce obtained from deglazing with the wine and the oil and stir everything. It is the moment now to put the tenderloin in the pan, • put the lid on and let it cook for 30 more minutes, medium heat. And ready! let it cool down a bit and serve it at the table. You will see how tasty it is and the great flavor the Tintilla Sherry wine gives to this tasty dish. We are going to fry some potatoes to accompany this meat. You can also prepare some rice, some baked potatoes, some potato purée, …! It is up to your taste ;-) * Use pre-soaked, softened and plumped up raisins, by placing them in a small bowl and cover them with boiling water. Let them steep for 5-10 minutes and then drain them thoroughly.
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November 6, 2014
Map above: Norteamerica 1792 by Jaillot-Elwe Below: Spanish troops storm the British positions at the Siege of Pensacola (1781) Right: "PensacolaMap1763" by J. Gibson - From Maps ETC at the University of South Florida
November 6 , 2014C
D I D S PAI N PARTI C I PATE I N TH E AM E R I CAN R EVO LUTI O N? By A.M. Ávila
"Spanish troops at Pensacola". Licensed under Public domain via Wikimedia Commons
D
id Spain participate in the American Revolution? The answer is an unequivocal “Yes!” Spain was a crucial and important ally in our nation´s struggle for independence. A shining example of Spain´s participation in the American Revolutionary War is that of the then Governor of the Spanish territory of Louisiana: Bernardo de Gálvez. When the original thirteen American colonies declared their independence from British rule in 1776, both France and Spain had been at odds with Britain for a long time. Accordingly, both France and Spain sided with the thirteen colonies and aided them in their struggle for independence. At that time, apart from the British colonies and other areas controlled by the British, the North American continent contained territories that were governed by both Spain and France. For political and strategic reasons, the success of the American Revolution was of common interest to the Spanish, to the French, and to the American colonists. Bernardo de Gálvez was born in a mountain village in the province of Malaga, Spain, on July 23, 1746. He studied military science and at the age of 16 he participated in the Spanish invasion of Portugal. In 1770, he was promoted to Commandant of Arms of Nueva Vizcaya and Sonora. These are now the States of Chihuahua and Durango in the northern part of Mexico which, at that time, was known as New Spain. In 1772, Gálvez was sent to France where he learned to speak French which would serve him well when he later became the governor of Louisiana. In 1776, he was sent to Louisiana as a colonel of the Louisiana Regiment and in 1777 he became the Governor of the province.This was the
vast territory that later became the object of the Louisiana Purchase. Since the American Revolution had already begun, he practiced an anti-British policy as governor, taking measures against British smuggling. He also promoted trade with France. Before Spain officially entered the American RevolutionaryWar, Gálvez provided crucial assistance to the American patriots. He corresponded directly with Patrick Henry,Thomas Jefferson, and Charles Henry Lee, and responded to their pleas by securing the port of New Orleans so that only American, Spanish, and French ships could move up and down the Mississippi River. Over the river, great amounts of arms, munitions, military supplies, and money were delivered to the struggling American forces. Spain officially joined the fight when it declared war against Great Britain on June 21, 1779. King Carlos III ordered Gálvez to raise a force of men and conduct a campaign against the British along the Mississippi River and the Gulf Coast. Gálvez took to the field in the fall of 1779 with more than 1400 men. He subsequently defeated the British in battles at Manchac, Baton Rouge, and Natchez. On March 14, 1780, after a month-long siege, Gálvez and his Spanish troops captured the British stronghold of Fort Charlotte at Mobile, Alabama. The climax of the Gulf Coast campaign occurred the following year when Gálvez directed a joint land-sea attack on Pensacola, the British capital of West Florida. He commanded more than 7,000 men and on May 10, 1781, after a two-month siege, he captured Fort George.A year later, on May 8, 1782, Gálvez and his Spanish forces captured the British naval base at New Providence in the Bahamas. He was busy preparing for a grand campaign against Jamaica when peace negotiations ended the war. Gálvez was among those who drafted the terms of the Peace of Paris treaty of 1783 that ended the war. In recognition of his efforts to aid the American cause, Galvez was honored when George Washingon asked him to ride to his right in a victory parade after the conclusion of the war. Gálvez proved himself to be an able commander and leader. He led international forces during his campaigns to help the Americans.Along with professional Spanish soldiers, he led French, German, and Native American militia from Louisiana and militia from Cuba, and Mexico. An Irish regiment and an Italian regiment, both in the Spanish service, also were part of his troops. The importance of Galvez' efforts, from the American perspective, was that he denied the British the opportunity of encircling the American revolutionaries from the south, and kept open a vital lifeline, the Mississippi River, that provided the revolutionaries with supplies and soldiers. From the Spanish perspective, Galvez´ participation in the war eventually allowed Spain to recover what
was then known as West Florida and East Florida from the British. Strategically, that left the Gulf of Mexico free from any British presence and left the island of Jamaica as the location of the closest British threat. In 2008, the Asociación Cultural Bernardo de Gálvez (Bernardo de Galvez Cultural Association) was created in Malaga, Spain. This past month, the Association´s president announced that it would have the honor of transporting, to the U.S., a portrait of Bernardo de Galvez to be hung in the halls of the U.S. Congress. A historic document bearing the date of May 8, 1783, expressed the gratitude of the U.S. Congress for Galvez´ contributions to the Revolutionary War effort and it resolved to hang a portrait of Galvez in the halls of Congress. That tribute had been for the most part forgotten until recently. Thanks to the efforts of this Association that tribute was finally realized more than 230 years after its resolution. In many places in the U.S., the memory of Galvez´ contribution to freedom is not forgotten. While living in El Paso, Texas, I had the honor of meeting with a group of gentlemen known as “Los Granaderos de Galvez” (Galvez´ Grenadiers) which was a ceremonial honor guard, dressed in period uniforms, that represented the Louisiana Regiment´s Spanish troops that were led by Galvez. The City of Galveston, the County of Galveston, and Galveston Bay, in Texas, are all named after Gálvez. The Town of Galveston and St. Bernard Parish, in Louisiana, are also named after Gálvez. On June 3rd, 1976, in celebration of our nation´s Bicentennial, the King of Spain donated a bronze equestrian statue of Galvez to the U.S. and it was subsequently placed in a square inWashington D.C. Part of the inscription reads: “May this statue of Bernardo de Galvez serve as a reminder that Spain offered the blood of her soldiers for the cause of American independence.”
Bernardo Gálvez by unknown
C/Carl Sagan, s/n Polígono Industrial Las Salinas · El Puerto de Santa María · GPS: 36°36'35.2"N 6°12'03.9"W · 608 525 079 / 956 548 314
November 6, 2014
The view from CView Sakura Sushi There is a new sushi place in Puerto: Sakura Sushi! It is located at Camino de los Enamorados, 10, but the big news is that they do home delivery in Puerto and to the Housing Gate. The restaurant is small, but comfortable with several booths and tables. The sushi is tasty and moist; a sure sign that it is freshly made. The assortment is large: Nigir sushi, rolls, rainbow rolls, sashimi, maki and temaki. They also have edamame, wakame, goyza, din sum and some kebobs. The wakame is excellent and everything we tried was very good. Next time you feel like some sushi, give Sakura a try. Eat in or have them deliver. You can find their menu at www. restaurantesakurasushi.es Call 856 155 587 to order.
Hotel Restaurante Al Lago Hotel Restaurante Al Lago in Zahara de la Sierra is now on its winter schedule: they close Tuesdays, Wednesdays and Thursdays which means they are open Fridays, Saturdays, Sundays and Mondays. You can enjoy their lovely terrace on warm, sunny days and be cozy in their dining room with fireplace on chilly days. La Dolce Vita The folks from La Dolce Vita in Rota are back from vacation so the restaurant is now open. Venta La Rufana & Hacienda La Torre Venta La Rufana is closed for their annual vacation until the 28th of this month. Hacienda La Torre is also closed but will open the last week of the month. Restaurange Tragaluz Due to the huge success, the Special Culinary Days dedicated to wild mushrooms has been extended another week through November 9th. It’s a set menu of five courses plus dessert and a bottle of wine for two people. Each course features some type of wild mushroom fixed with salad, eggs, pasta, rice, and meat. Last weekend several of us tried it and it was delicious! If you like mushrooms and like to try original dishes, this is for you. Call 956 84 17 50 for more information and reservations.You won’t regret it.
ROTA
Sport and Cultural Association “En Ruta” Route of “Los Bandoleros, Ronda And Setenil” 07:30, Saturday, 8 November From“El Mayeto” Park Visit the Roman ruins of Acinípo (Ronda la Vieja) and the theater. Continue walking and finish in “Setenil de las Bodegas”. Difficulty: Medium-High Distance: 12Km (approximately) Cost: 12€ members 17€ Non member Exhibition and sales of handmade sweets by Nuns of the Monastery “Espiritu Santo” Date: 15th and 16th November Place: Multiuse Hall Municipal Palace Castillo de Luna. Time: Morning: From 10:00 am to 2:00 pm Afternoon: From 5:00 pm to 9:00 pm Tour English Mass Day : Every Sunday Time : 18.00 Parish Our Lady of the Sea Church We invite you to the first all English mass. 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 Dramatised Tour to Winery “El Gato” By “Bombastic Teatro” Day: Thursday at 7.00 pm Price:: 6€ adults and 2€ children. 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)
PUERTO DE SANTA MARIA
Tito Rojas in Concert, The Salsa Rooster , Puerto Rico´s best Salsa artist. Sunday November 16th. at Mango's in Vistahermosa. Tickets are 50€. More info at 635 678 429. Scottish Dance Classes Mondays 7:30-8:00p.m., beginners & step practice; 8:00 p.m. – 10:00. Classes are held at the Instituto Santo Domingo. For more info: Carol at 665 353260. Puerto Social Language Exchange – Spanish/English: Hotel Santa María on Avenida Bajamar, 1st and 3rd Wednesday of every month at 8:15. Call 665 353260 for more information.
JEREZ DE LA FRONTERA
Flea Market on Sundays at Alameda Vieja s/n from 10 a.m. to 2 p.m. Archaeological Museum Plaza del Mercado,W s/n. C.P. 11.408 956 14 95 60 museoarq@aytojerez.es
SANLUCAR DE BARRAMEDA
“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, fishing .Info. reservations 673476272