Chilean whitewater adventure sparks appetite for asado

0 Comments | Oakland Tribune, Apr 26, 2006 | by Laurel Miller, CONTRIBUTOR

Unlike an Argentine asado, generally consisting of various organ meats as well as morcilla (blood sausage), and chimichurri (a vinegary herb sauce), Chilean asado is more austere. Chorizo sometimes accompanies the roasted meat, and sides include boiled potatoes, simple vegetable dishes such as ensalada Chilena (tomato, onion, and cilantro), and pebre, a fresh salsa used as a condiment. The smoky meat is best enjoyed with cabernet sauvignon, merlot, or carmnere from one of Chile's wine producing regions.

Two hours later, our asado was ready. We were famished after a full day on the river, and the tantalizing smell of roasted lamb, with it's succulent flesh and crisp, burnished exterior was impossible to resist. Rolando carved the rosy-hued meat into thick, juicy rib chops, using a headlamp for to supplement the light from the campfire.

Bowls of Vargas' parsley-flecked potato salad -- made from Nellie's freshly dug potatoes, of course -- were passed down the long farm table, along with platters of tomatoes and cucumbers from the greenhouse, and various salads. Simple ingredients, simply prepared, savored with a spirit of conviviality and generosity that I have come to believe epitomizes the very essence of Futaleufu.

-For information on rafting or other outdoor adventure trips, call Bio Bio Expeditions, 1-800-246-7238, or go to http:// www.bbxrafting.com. Walnut Creek-based outfitter All-Outdoors, Inc. will also book Bio Bio trips; call 1-800-24-RAFTS. Interested in finding out what you can do to help save the

Futaleufu? Go to

www.futafriends.org.

Pebre

Recipe courtesy of chef Cristin Vargas of Bio Bio

Expeditions.

Two ripe tomatoes, seeded and finely chopped

One white onion, finely chopped

Six cloves garlic, finely minced

Fresh cilantro and Italian parsley leaves, coarsely chopped, to taste

2 tablespoons white wine vinegar

tablespoons vegetable oil

Salt and freshly ground black pepper, to taste

Dash of beer

Combine all ingredients and allow to sit for half an hour. Pass as a condiment with grilled meat.

Serves 4-6 as a condiment.

Nutrition could not be accurately calculated.

Laurel Miller is a freelance writer, cooking teacher and owner of The Sustainable Kitchen. Contact her at http:// www.sustainablekitchen.com.