Welington Castillo

Welington Andres Castillo (born April 24, 1987), is a Dominican professional baseball catcher for the Arizona Diamondbacks of Major League Baseball (MLB). He has also played in MLB for the Chicago Cubs and Seattle Mariners.

Baseball career

Castillo was signed as an amateur free agent by the Chicago Cubs in 2004.

Minors

Castillo began his professional career in 2006, playing for the AZL Cubs (seven games) and Boise Hawks (three games), hitting .188. In 2007, he hit .271 with 11 home runs and 44 runs batted in (RBIs) for the Peoria Chiefs. He split 2008 between the Daytona Cubs (33 games), Tennessee Smokies (57 games) and Iowa Cubs (one game), hitting .287 with four home runs in 91 games. With the Smokies again in 2009, Castillo's average dropped to .232, however he hit 11 home runs with 32 RBIs.

He began 2010 with the Iowa Cubs and hit .255 with 13 home runs and 59 RBI with them. Castillo spent most of 2011 with Iowa, hitting .286 with 15 home runs in 61 games, but he also played two games with the AZL Cubs and 12 games with Daytona, hitting a combined .287 with 16 home runs. In the minors, he hit .268 with eight home runs and 28 RBI in 49 games split between Iowa and the Tennessee Smokies.

Beef Wellington

Beef Wellington is a preparation of fillet steak coated with pâté (often pâté de foie gras) and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.

A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking. Many spices may be added to enhance the flavour; some examples are allspice and ginger.

Naming

Origin

The origin of the name is unclear, with no definite connection to Arthur Wellesley, 1st Duke of Wellington.

Leah Hyslop, writing in The Telegraph, observes that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish". However, she cautions, there are no 19th century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in The Los Angeles Times of 1903, but the first occurrence of the dish itself is in the Oxford English Dictionary which cites a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool and rolled in a pie crust.