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

Simple Drunken Shrimp Linguine {Wine Pairings and Oil tips}

An insanely simple plate of drunken shrimp pasta is in order if you are feeling like you can't take one more second of the cold. I implore you to throw this pasta together and brighten your mood altogether.
Shrimp is one of my favorite, decadent treats yet it couldn't be easier to prepare. Literally minutes.

Fresh, raw shrimp is best but if you buy frozen shrimp, choose tail off, deveined large shrimp and make sure you remember to defrost them in the fridge for 24 hours before you cook them then pat them dry before sautéing. The frost on the shrimp won't allow them to cook properly, steaming them instead of sautéing.


Linguine noodles soaked up the extra drunken tomato sauce and was slurp worthy. Not to worry, cooking the sauce makes this dish alcohol free but the taste one step above ordinary! I threw some finely chopped carrots into my sauce to sweeten it up a bit and balance out the boldness from the infused tomato sauce and the spiciness from the red chili flakes. Garlic of course was added in generous amounts rounding out this bold and hearty pasta.



Wine Pairings

Even though this sauce has bold flavors, if you are pairing with a wine, choose  either a light red such as a Pino Noir or Chianti. If your sauce is on the spicier side, stick with a Spanish or California Rose to avoid a metallic aftertaste you'll get from red wines or choose a white wine with light, balanced fruit notes such as a Pinot Grigio or Sauvignon Blanc which will really bring out the mild flavors of the shrimp.

Ingredients

1 10 oz package Linguine noodles, cooked according to package directions, al dente
1 lb. large, raw tail off shrimp - deveined
1, 32 oz. can petite diced tomatoes, un-drained
1/4 cup good quality gold tequila {or red wine} broth or juice from tomatoes may be used 
1/2 cup finely diced carrots
6 cloves thinly sliced garlic
1 shallot, minced
1 tablespoon med-high smoke point oil: grape seed, palm oil, safflower, or avocado oil
1 tablespoon real butter
generous pinch of salt
red pepper flakes to taste



Have all of your ingredients prepped and ready to go!

While pasta water is being brought to a boil, heat a large wok over medium-high heat. Add oil and butter, let it get fairly hot but do not burn butter. Add dried shrimp and carefully and quickly toss to coat. Let shrimp sit for 2 minutes, flip again to toss and let sit for 1-2 more minutes till pink.

Add carrots, shallot and garlic to skillet, sprinkle with salt toss to combine. Cook 1 minute stirring so as not to burn shallot and garlic. Pour in tequila or other liquid you are using to deglaze the wok using a large, flat spoon to scrape brown bits of bottom of wok. Turn down heat to medium-low. Let sit for 2-3 minutes while liquid cooks down. Add tomatoes, stir to combine. Let simmer for 3-5 minutes till just warmed through. Remove from heat. Spoon over drained pasta.

notes:

Adding salt to the carrots and shallots at the beginning of sautéing will soften them and bring out their natural flavors adding to the sauce.

Chardonnay Poached Salmon with Fennel and Orange - In the Crockpot!

I just wanted to make sure that this recipe was front and center. It may have been over looked  in my last post since the title suggested a post about wine and the fact that I was a Mad House Wife {in a cute and love able way}.

I am still dreaming about this recipe. It was perfect in every way. 
It was very simple and fuss free with only a few ingredients and prep work.
It was the most delicious salmon I've ever had in my life, and that's a lot.
The kids ate every bite of their second helpings and happily scooped up the salmon and veggies into their endive lettuce cups. I was thrilled that they were devouring healthy endive and loving it.
Lastly, using a crock pot was genius (I'm not tooting my own horn, I saw the method in Taste of Home magazine). It literally ensures a perfectly cooked and moist salmon.


So here is the recipe. Front and center. Please give it a try, I know you'll love it too.

You can serve the salmon like this for a pretty Hors d'oeuvers or fun, healthy and kid friendly finger foods

or, simply serve the fish over some cous cous.

Cous Cous with cinnamon, curry and currants

You Will Need:


2 lbs. *wild salmon fillet, skinned.
1 cup fresh orange juice
2 cups chardonnay (I used Mad Housewife)
1 bulb fennel, sliced
1 small red onion, sliced
1 tablespoon capers
1 teaspoon French grey sea salt

Garnishes:
Endive lettuce cups
1 Orange thinly sliced
Fennel fronds

Putting it all together:

Fold a 36 inch piece of aluminum foil lengthwise to a width slightly larger than the salmon fillet. Place foil in a 4-6 qt. slow cooker with foil ends hanging over the handles.


Combine orange juice, Chardonnay, fennel, onion, capers and salt in the slow cooker. Place salmon on top. Cover and cook on high heat setting for 45-60 minutes.

Test salmon for doneness at 45 minutes by using a fork to gently pull at salmon. When it easily flakes it is done. Test every 5 minutes after 45 min until done.

When salmon is done, remove it from the slow cooker by carefully lifting the ends of the foil and placing it on a platter. Using a fork, scoop into endive cups, crackers or on top of cous cous. Dollop with a bit of Caper Creme Sauce, recipe to follow.



Caper Creme Sauce:

1/2 cup heavy cream

2 tablespoons sour cream

2 tablespoons orange juice
2 tablespoons red onion, diced
1 tablespoon capers

Tabasco or Hot sauce if you please

Whip cream with sour cream and orange juice until soft peaks form, about 3 minutes. Gently fold in capers and onion, season with hot sauce if you like.

Into the slow cooker you go. See you in 45-60 minutes.

capers add the all important salt factor to the fish

Like this post? Love my blog? Please vote for me

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Delicately Sweet and Light Mad House Wife

So, Once upon a time there was a contest... 'of sorts'.

and there was a girl who was not necessarily into contests.... per say.

but then they mentioned it involved wine.

Not just any wine.

but wine labeled 'Mad Housewife' wine.

and the girl knew.

She knew it was meant to be.

She was meant to be involved.

Meant to... share her knowledge in this matter to other housewives, No. To the world.

It stirred her inner creativity. Her, not so inner competitiveness

{so she's been told by less imaginative people}

and so it was.

A not so ordinary, slightly nutty yet totally and completely spectacular in every way

House Wife

found herself in a bit of a predicament. A pickle, if you will.

Should I take the challenge.  Can I?  Dare I?

I Do.

I Did.

Prepare yourselves.

 

The rules for the competition were simply to write about what type of Mad Housewife you are, using the wine somehow in the post. Hmmmm, the possibilities were endless. I had more than a few crazy ideas spinning around in my head.

For instance; should I be utterly honest? Then I would most definitely be a scatterbrained, tired and desperate Mad House Wife. Who fervently looks forward to her evening hot bubble bath by candle light, or in the complete dark whatever, with earplugs inserted snuggly, book in one hand and glass of Cabernet in the other for a completely blissful 10 WHOLE minutes to herself. Heaven. Have I mentioned how wonderful my husband is? He is. The hand off happens so fast when he walks in the door I'm sometimes wondering if it wasn't a door to door salesman I've just shoved my children at. Mamma needs her bubble bath. It's best for everyone.

Or, should I go for a more creative and fun story with a glimpse into my inner flight of fancy?

I could be a polished, put together, sophisticated and demure Mad Housewife who always wears high heels while cooking the perfect dinner and has cocktail parties every weekend with perfect hors d'oeuvres and lovely friends galore while sipping on my sparkling white wine. With always put together, well behaved children who say things like "Yes mother." and "May we please have seconds of your delicious spinach tart?" Ehhhh, who am I kidding? Too many expectations, who can keep that up.

In the end however, reality and children (which I tend to blame for most of my creativity and time constraints) weeded out a few of my more errrrr, interesting ideas. This is not to say that I was not completely thrilled with my end result. I ended up with a new and amazing way to cook my favorite food, salmon. And most importantly I had fun with the whole process and found a wonderful new wine.

The chardonnay was light and slightly sweet, a perfect accompaniment to salmon.

L.O.V.E the wine cork messages.

Did I mention that I very seriously considered packing up my camera, apron and some leftovers and driving to IKEA, which is a 60 minute hop, skip and a jump from our home to take some

 'Vintage' kitchen inspired pictures?

Told Ya. Nutty... In a cute, loveable way.

Alas,

and without further ado my fellow busy and interesting friends, I give you my recipe and also, to enlighten you as to which type of Mad House Wife I am ....

{Trumpets sound off...... Now!}

I, Gwen, mother of four, slightly crazed, totally exhausted and always distracted Mad House Wife.

Can still cook a kick ass, yet delicately light dinner and have her entire family relish in all of it's glory.

Amen.

Before I unleash this baby, I would like to thank Heather, from girlichef for hosting this contest and also, to

Mad Housewife Wine  for, let's be honest, was a big part in my creative inspiration *wink wink, nod nod  and for the delicious outcome of this absolutely perfect dinner that was created using their wine.

Chardonnay-Poached Salmon with Fennel and Orange
served in endive cups with caper creme sauce.

I have cooked salmon many, many times in every way possible. So I thought. This time, however, I used a slow cooker to poach the salmon for as long as possible in a sea of oranges and chardonnay.

For a special treat to our taste buds, I added red onion for a gentle kick, fennel for it's interest and unique bite and capers for the ever important salt factor.

I wanted this to be a Delicate and Light meal that was equally as delicious as it was beautiful. One that would be perfect for hors d'oeuvres at any party as it would be simple for an ordinary Sunday family dinner.

Mission accomplished. While this meal looks and sounds fancy, it was ridiculously simple and fuss free.
All I did was throw a few ingredients into my crock pot and about 50 minutes later, dinner was served.
I tell you the little guys eagerly used their endive lettuce cups to scoop up their salmon and veggies. A side dish of Grilled Asparagus and Moroccan Cous Cous made this a frugal feast for Kings.

Cous Cous with cinnamon and currants.

Salmon is best when just cooked through. Honestly, it's a trial and error sort of thing, but a good rule of thumb if your baking/roasting is for every inch thickness your fish is, bake about 8 minutes at 400° F.  No more!




You Will Need:

2 lbs. *wild salmon fillet, skinned.
1 cup fresh orange juice
2 cups chardonnay (I used Mad Housewife)
1 bulb fennel, sliced
1 small red onion, sliced
1 tablespoon capers
1 teaspoon French grey sea salt

Garnishes:
1 Orange thinly sliced
Fennel fronds



Fold a 36 inch piece of aluminum foil lengthwise to a width slightly larger than the salmon fillet. Place foil in a 4-6 qt. slow cooker with foil ends hanging over the handles.

Combine orange juice, Chardonnay, fennel, onion, capers and salt in the slow cooker. Place salmon on top. Cover and cook on high heat setting for 45-60 minutes.

Test salmon for doneness at 45 minutes by using a fork to gently pull at salmon. When it easily flakes it is done. Test every 5 minutes after 45 min until done.

When salmon is done, remove it from the slow cooker by carefully lifting the ends of the foil and placing it on a platter. Using a fork, scoop into endive cups, crackers or on top of cous cous. Dollop with a bit of Caper Creme Sauce, recipe to follow.




Caper Creme Sauce:

1/2 cup heavy cream
2 tablespoons sour cream
2 tablespoons orange juice
2 tablespoons red onion, diced
1 tablespoon capers
Tabasco or Hot sauce if you please

Whip cream with sour cream and orange juice until soft peaks form, about 3 minutes. Gently fold in capers and onion, season with hot sauce if you like.

Salmon is very easy to over cook when cooked conventionally.

 Using this slow cooker method literally ensures a perfect salmon every time.

Capers add the all important salt factor to this seafood dish.

Chardonnay-Poached Salmon with Fennel and Orange

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