Red Wine Pasta Sauce and South African Camping

After spending time in the mountains we loaded up and drove to the Elephant Coast, on the Indian Ocean.  We first stopped in St. Lucia, where we explored Cape Vidal and kayaked among the crocs in the estuary.  Then we headed north to Sodwana Bay, where we swam with dolphins, lazed in the hammock, and ate this tasty pasta.  Both places are with in the iSimangaliso Wetlands Park, which is comprised of the coastline and Lake St. Lucia.  Being within the park meant beautiful beaches, extensive wildlife, very cool vegetative dunes, and overpriced camping.  Our campsites did not have picnic tables or fire pits, so we made do with a makeshift kitchen of a camp stove and backpacks.

Where the magic happened: Camp Kitchen
in Sodwana Bay (Photo: Mackenzie)

Whisking the wine into the butter/oil

This is one of my favorite pasta sauces.  I often use it with gnocchi or ravioli.  In this case, our dear friend Mackenzie has a strong aversion to tomato sauce, so the mini bottles of wine we had floating around the backseat of the Micra were inspiration (thanks South African Airways).

Pasta with Red Wine Sauce

• 4 tablespoons olive oil or butter, divided*
• 1 onion, diced
• 1 cup chopped mushrooms (optional)
• 1/2 cup red wine
• 3 cups pasta, cooked to al dente**
• 1 teaspoon dried oregano
• 2 tablespoons freshly chopped basil
• Salt and pepper to taste (I find this dish needs a heavy dose of pepper)

1. Heat a large skillet over medium heat for 1 minute.  Add 2 tablespoons butter or oil and allow to heat.
2. Add onions and saute until soft, about 5 minutes.  For a richer flavor, reduce heat and caramelize onions (about 30-40 minutes).
3. Add mushrooms if using and cook another 5 minutes.
4. Push vegetables over to one side and add remaining butter or oil into the other side of the pan.
5. Allow to heat briefly, then whisk wine into the fat.  Continue whisking until a cohesive, thickened sauce forms. Reduce sauce for 2-5 minutes until thickened to desired consistency.
6.  Stir the vegetables back in and add the pasta and oregano.  Cook 1-2 minutes to allow all flavors to combine.
7. Salt and pepper to taste.
8. Serve topped with freshly chopped basil.

*I usually use 2 TB of each butter and oil
**for a little refresher on how to get to al dente click here

Mackenzie and I at Cape Vidal

Cape Vidal Beach

Kudu on the drive home back to St. Lucia

Seafood Feast St. Lucia

Hippos

Sunrise St. Lucia Boardwalk

Kayaking (photo: Mackenzie)

Crocs

Campsite at Sodwana Bay

Snorkeling with Dolphins

Post-Snorkel Hammock Time

Sodwana Bay (Photo: Mackenzie)

Chicken Satay with Peanut Sauce

Is it really May already?  I am finishing up my final clinical and preparing to spend 2 weeks in Denver finishing my last bits of education before becoming a graduate of physical therapy school, which means I will no longer identify as a student.  Besides my year off gallivanting in Breckenridge, I have been in school for the past 8 years.  While I will never promise my husband that I won't go back for more, there is nothing planned in the near future.  Being in full time clinical rotations for the past 8 months has eased this transition, but it is still a peculiar notion.  This transition has come along with an unseasonably warm spring here in the mountains, meaning that the aspens have vibrant green leaves and the cherry trees are blossoming.  This early transition to summer weather means we have pulled out the barbecue.  Chicken satay is delicious on a grill pan, but divine on the real thing.  These juicy skewers make appetizers for a group, or throw some veggies on the grill too and you will have a lovely dinner for 4.  I halved the recipe, hence the smaller amount of chicken in the pictures.  Happy grilling.

Chicken Satay with Peanut Sauce
Adapted from Tyler Florence

Chicken

• 1 cup plain yogurt
• 1 teaspoon freshly grated ginger
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
• 20 wooden skewers, soaked in water 30 minutes
• Vegetable oil, for grilling
• Butter lettuce leaves (optional garnish)
• Fresh cilantro leaves (optional garnish)
• Peanut sauce, recipe follows

1. Combine the yogurt, ginger, lemon juice, olive oil, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
2. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking, or preheat a barbecue to medium. 
3. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

 Peanut Sauce

• 1 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 2 teaspoons red chili paste, such as sambal or 1 teaspoon red pepper flakes
• 1/2 teaspoon fresh grated ginger
• Zest of 1 lime
• 2 tablespoons dark brown sugar
• 2 limes, juiced
• 1/2 cup hot water

1. Combine the peanut butter, soy sauce, red chili paste, ginger, zest, brown sugar, and lime juice in a food processor or blender. Puree to combine. 
2. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Serve with chicken satay.