Wines of South Africa {What to Bring/Serve at Your Next Dinner Party} and Eating Ostrich for the First Time.

Let me start by saying that I am not a wine connoisseur by any means, not that I wouldn't give most anything to have the title of a distinguished Sommelier, preferably somewhere in Italy. However, my palate for distinctive, unique and quality wine is a gift I'm willing to accept, title or not.

I'm happy to test my underrated ability to distinguish the good from the bad when it comes to fermented grapes whether it be savoring a chilled glass of Pinot Grigio solo on the porch, savoring an oaky Chardonnay with hints of apple with a plate of assorted cheeses and fresh fruits in front of me or contently sipping a full bodied Cabernet with a lingering of chocolate still on my tongue.





We all have our favorites when it comes to wine, myself included. Whether it simply be red or white, from a certain region or more specifically defined. For example, Chilean red's and Argentinean Malbec's are my idea of pure and up most perfection when it comes to wine, although they sadly are are not the most popular variety. The Fools.



This was definitely one of the most interesting food and wine events that I have been invited to. The Scottsdale Culinary Festival is a World renowned event and certainly a favorite of mine for obvious reasons. I jumped at the opportunity to experience a wine and food pairing from a "less popular" region of our World, South Africa.



In their words:

WOSA is trying to break down cultural barriers with their "From BBQ to Braai" tour, which was created to promote a better understanding of South African culture through wine and food. The stage for a 

southwestern

 

culinary

 exchange in the form of a South African-inspired BBQ has been set. 

I respectfully agree.

Dried fruits, nuts and ostrich jerky paired oddly well with these South African wines. 

These light and crisp whites were and will be my favorites this spring and summer. If you bring a wine to or host a dinner party during the hotter months, I implore you to choose one of these. Off the beaten path and bursting with South Africa's unique grape flavors from the rich soil, you will fall in love with these wines too.

Anything with the name Chocolate Block has my vote. Yes, it was delicious.

Have you ever had ostrich before? I sure haven't. For the sake of culinary curiosity I bit the bullet and had a bite. And liked it. In an oddly barbaric sort of way.  There are no words that come to mind to compare it's flavor. Honestly, but I did like it despite my reservations on meat eating. Then again, I loved elk and that surprised the hell out of me!

Don't you just want to pinch his cheeks? This guy has been standing over  12 feet of  flaming hot coals with ostrich sausages as thick as my arm for hours and had the cutest smile on his face. I had to snap a pic.

More favorites:


This 2012 Pinotage is from one of the oldest vineyards in South Africa, Val de Vie. Wine Maker Bertus Fourie has focused on drawing out the coffee notes of South Africa's signature grape. With compellingly intense to the nose with coffee, chocolate and cherry notes. It lingers deep and rich on the tongue with ripe tannins and an aftertaste of fall fruits such as plums.

On a side note, I did some research and the 2014 vintage had some less than stellar reviews, stating the wine was markedly heavier on the alcohol percentage than stated which compromise any flavor of the grape. I however, found this particular vintage pictured below to be full bodied with medium tannins.

The bottom line, 

when a new variety of wines from across the Globe is introduced in such an aggressive market with such extraordinary quality and competitive prices you shouldn't ignore them.

This,

Roasted Garlic and Date Chutney with Rib Shack Red Wine. 

Is it wrong to stay at a sample table for 20 minutes?

I hope you have either read or saved this post to read later. The wines and foods of South Africa have inspired me to continue my adventure for underrated cuisine and try new things. 

Please, what types of foods from which area of the World are you most longing to try? What about making them for yourself?

Some pictures provided by Scottsdale Culinary Festival

"BBQ from Braai" and Wines from South Africa at the Scottsdale Culinary Arts Festival

African cuisine is actually a fairly broad term referring to hundreds of different cultures across one of the largest continents in the World. It's also the cuisine I'm least familiar with preparing myself second only to Japanese. I take that back, It would be much easier to tell you the foods that I am familiar with preparing. Big World and all.

African cuisine ranges from Moroccan and Egyptian foods from the North (the ones I'm more inclined to make at home) think olives, oils, spices like cinnamon,nutmeg, ginger and saffron. And pantry staples such as couscous, potatoes, tomatoes, zucchini and onions. A friend of mine from Egypt recently introduced me to Rose water and orange water to sip on or add to cakes.

The "horn" of Africa might be what most people think of when Africa is mentioned and includes Somalia and Ethiopia to name a few.
Southern Africa has more of a European and Asian influence with a diet heavy in tropical fruits and seafood along with venison. Western regions of Africa rely on a diet heavy in meats like venison and starchy foods such as yams, various rices, millet (my favorite grain) sorghum and plantains and spices like cinnamon, nutmeg and mint. Eggs are also a main source of protein.





O.K. obviously I find this stuff extremely interesting and in case you haven't noticed, indulge in a very wide variety of foods and tastes. This is why I was absolutely beyond thrilled to be invited to attend the Scottsdale Culinary Arts Festival for the Wines of South Africa Event (WOSA) this Saturday! Not only for the chance to experience the rich foods, exotic spices and wines from this region of the World but to able to actually chew and savor my food with a sip or two of wine masterfully paired from said region without stopping every 4.5 seconds to yell at someone to stop acting like a caveman at the dinner table! Maybe I'll even wear heels, Oooo, and lipstick!



If you live or will be in the Phoenix/Scottsdale area this weekend and want to experience one of the most popular, longest running events in the Nation and the largest contributor to The Scottsdale League of Arts I hope you will consider purchasing tickets. I will be attending the WOSA, (Wines from South Africa) "From BBQ to Braai" event Saturday evening which I believe is sold out but there are 6 full days of events featuring over 50 restaurants, World renowned chefs , beer festivals, wine tastings and live bands! If you are interested, buy your tickets with quickness at Scottsdale Culinary Arts Festival.

“From BBQ to Braai” is a road-trip series sponsored by Wines of South Africa following renowned South African Chef Hugo Uys and acclaimed multi-media artist Xander Ferreira as they set out across the US to explore American BBQ, music and culture while introducing South African Braai cuisine, wine and culture. Chef Hugo collaborates with local chefs to create a South African braai infused with local flavors perfectly paired with South African wines while Xander spins records in the background. This incredible experience is limited to a few cities in the US!AZ Wine Company will be on-site taking orders for all wines poured at the event.

Africans quite possibly may have been the first people to enjoy BBQ! 

Piri piri chicken, from Mozambique is one of the sweet and spicy charred foods I hope to indulge in.

Mozambique’s cuisine is a heady blend of African, Portuguese, oriental and Arab flavors -- think fragrant spices, hot piri piri and creamy coconut sauces, with hints of cashews and peanuts.

I hope to see you at the Scottsdale Culinary Festival! If not, I'll have a glass of wine for you and post pictures and reviews from my favorites soon!

Savor The Bold Flavors Of South Africa At The 2014 Scottsdale Culinary Festival’s “From BBQ To Braai” Scottsdale

Meet renowned chef Hugo Uys, sip fine South African wines

and taste traditional Braai cuisine, Saturday, April 12

Who: 

Food lovers, travel junkies, BBQ fanatics and anyone else interested in celebrating traditional South African braai (BBQ) cuisine and live DJ music.
 
What: 

Home to world-renowned wines and a unique cooking scene combining cross-currents of European, African and Asian traditions, South Africa is one of the world’s culinary capitals. And now you can taste the best of this exotic destination without leaving the Valley as the 2014 Scottsdale Culinary Festival hosts the “From BBQ to Braai” Scottsdale tasting event on Saturday, April 12 (7 – 10 pm). Hosted at the Westin Kierland Resort & Spa, join famed South African chef, Hugo Uys, and sponsor, Wines of South Africa, for a culinary collaboration showcasing how traditional braai food compares with America’s own smoke-tinged masterpiece, BBQ. Plus enjoy live DJ music by acclaimed South African multi-media artist, Xander Ferreira – all for only $25 per person.  All proceeds from the event will benefit The Scottsdale League for the Arts.

Similar to a potluck backyard BBQ here in America, a South African braai (pronounced BRY) is a casual outdoor gathering where friends and family converge to cook meats and seafood over a charcoal fire. Considered the go-to social event for South Africans, a true braai also features pap (a thickened crumb porridge) as well as salads and other side dishes. Here in Scottsdale, chef Hugo Uys will be creating a South African braai tasting event featuring select charcoal grilled meats as well as seasonal salads, side dishes and desserts paired with fine South African wines, a unique culinary experience that will only be offered in select cities across the US.
 
Voted “Best Annual Event” by AZCentral.com, “Best Culinary Event” by Arizona Foothills Magazine and winner of six AzTEC (Arizona Talent in Event Concepts)Awards, the Scottsdale Culinary Festival will be even tastier in 2014 thanks to notable new sponsors such as Saveur Magazine. That said, between the celebrity-chef dinners, cocktail soirees, a Champagne brunch, and a food-filled picnic, it’s easy to lose track of the Festival’s tastiest takeaway. Every year eager stomachs raise funds that are donated to numerous arts and arts education charities, with more than $3.8 million distributed since 2002. With the help of your appetite, we can raise even more in 2014. Mark your calendar and prepare your appetite, you won’t want to miss the 36^th Annual Scottsdale Culinary Festival.
 
When: 

Saturday, April 12, 2014 (7 – 10 pm)
 
Where: 

The Westin Kierland Resort & Spa
6902 E. Greenway Parkway
Scottsdale, AZ 85254

One of the very few African inspired dishes I've made several times, Ethiopian Groundnut Wat (Stew)  The sweet potatoes and creamy peanut butter along with the unique spices popular to the region make this dish a very, very special treat you must try. 

Ethiopian Groundnut Wat 

This classic Moroccan dish is traditionally cooked in a tagine but I make it in my slow cooker and it's a wonderful, tangy and savory dish for any day of the week. 

Slow Cooker Chicken Tagine with a Twist

sources

CNN Travel

Scottsdale Culinary Festival

Take a Hike!

Yesterday we went on a nice hike in the White Tank Mts. in the far west valley.  I love Arizona, especially in the winter months when the weather is just perfect. Some times I wish for snow and boots and pretty fur coats but then I remember how lucky we are to be able to go on a beautiful hike and have a picnic in January!

These are some pics I snapped on the short "Water Fall Trail"

Not much of a waterfall, more like a trickle, but we Zonies will gather round and stare at a trickle of water in the dry desert when we get the chance. ;)

This is the desert through my 'eyes'.

Did you know that the Sonoran Desert is the only place Saguaros grow naturally?

Cholla cacti also are native to the Arizona desert and a small part of California. There are over 20 species and are sometimes called ' Jumping Cactus' since the needles will jump off the plant if you get to close!

Crazy Zonies standing around staring at the "Water Fall"  Don't strain your eyes, it's only a trickle.

No, it's not really snowing... Photoshop. It was very cold out, much colder than usual and there is snow on the mountains in the background, can you see it?

Aren't those snow capped mountains a beautiful site in the desert? I Love it!






We needed a nice hot bowl of flavourful soup to warm us up!
This soup is part of the detox diet from Whole Living.
Not sauteing the veggies and using lots of in season, lightly cooked veggies make this soup
healthy and hearty.
Free Range Chicken adds healthy protein and flavor, feel free to skip it if you'd like, the almond
butter is a good source of protein.
Almond butter makes this soup so very decadent and is an excellent source of
 healthy monounsaturated fat, essential for heart health and controlling blood sugar.
.

Photo and recipe from Whole Living

Please excuse me, I try to always do my own pics but time and light quality were against me in a
big way last night! The recipe calls for collards of which I used along with Bok Choy I need to use up.

I'm sending this over to Fresh Friday's at La Bella Vita for her wonderful healthy life style blog hop.

Chicken Tagine with a Twist!

Some days I have to work a very long 12 hours. A 12 hours in a busy O.R. that wipes me out. A 12 hours that isn't as easy to recover from as it used to be. These are the days that cooking is the very last thing I want to do at the end of the day. Eating a hot, home-made dinner however, is just what I do need. Dilemma.

Crock Pot to the rescue! I keep most of these ingredients stocked in my pantry and only had to pick up some chicken thighs as we have been really limiting chicken lately for various reasons (read more about this life changing decision in my post/rant here). Also, I have been trying to not eat meat for dinner since IMO it isn't good for your body to be digesting meat while you sleep. Meat takes several hours of hard work for your GI system to digest and disrupts sleep.

Chicken Tagine is a classic Moroccan dish made several in several yummy variations but usually with the spices ginger, cumin, coriander, cinnamon, paprika and turmeric.  Tajines are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. The best thing about Chicken Tagine is that you can throw in any combination of your favorite ingredients such as dried fruits, nuts, olives, veggies, preserved lemon, honey ect. and as long as you use the classic base of spices and tomatoes you've got yourself a Moroccan Delight!

I love my veggies and so I threw in some diced eggplant along with my olives, dried apricots and fresh cranberries. *On a side note, I don't think I will use fresh cranberries next time as they were pretty tart, or maybe I'll just use less to compliment the other flavors without over powering them.

A pretty Tagine pot is on the top of my wish list. I use a 'crock pot' for now ;)

Image from Emily Avila

The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving

Recently, European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.



PRINT THIS RECIPE

Ingredients


2 tablespoons olive oil

8 skinless, boneless chicken thighs, cut into 1-inch pieces

1 eggplant, cut into 1 inch cubes

2 large onions, thinly sliced

4 large carrots, thinly sliced

1/2 cup dried cranberries

3/4 cup chopped dried apricots

1/2 cup green olives, sliced

2 cups chicken broth

2 tablespoons tomato paste

2 tablespoons lemon juice

2 tablespoons all-purpose flour

2 teaspoons garlic salt

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

3/4 teaspoon ground black pepper

1 cup water

1 cup couscous



Directions:
* Searing the chicken before adding it to the crock pot is important to lock in flavour.

Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.

Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, cranberries, and apricots over the chicken.

Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.

Cook on Low setting for 8 hours.

Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

PRINTER FRIENDLY VERSION

 
 
 
  I'm sending this over to Potluck Fridays at eKats Kitchen!