Barbecue, Chilean style
- Sweet Corn and Onion Salad
- Petite Peas with Greens
- Avocado, Tomato, and Romaine Salad
- Chicken and Cheese Empanadas
- Grilled Salted Beef Brisket or Flank Steak
I went to Chile to taste wines, and fell in love with the gracious tradition of dining in the vineyards. We set out one sunny morning on horseback through the Sauvignon Blanc and Cabernet Sauvignon grapes. Just as the heat of the day peaked, we came to a shady eucalyptus grove, where wisps of smoke hinted at cooking.
On a barbecue grill, plump empanadas were heating; on a spit surrounded by low coals, slabs of fresh brisket were turning; and a nearby table was laden with light vegetable salads, crusty breads, and a platter of local fruit, including pale green, purple-streaked pepinos ― a South American relative of tomatoes, available at specialty markets here. The setting itself was a relative of our own wine country; the meal would be perfectly at home in the West.
It was so simple and laced with make-ahead possibilities that I’ve added it to my roster of easy-entertaining menus. The brisket, a cut of beef we usually braise for tenderness, yields firm but juicy, flavorful slices when cooked over very low heat on a gas barbecue. Or, for quick results, grill flank steak instead.