The culinary scenes in Chile and Argentina are considered by many to be vibrant, rich in culture and cutting edge. Their staple ingredient is predominantly beef however one can also indulge in the freshest of seafood, an abundance of produce and countless artisan purveyors creating unique olive oils, cheese, prosciutto and more. The restaurants and wineries we visited during our seven day tour led by Jeremy Shaw from Iberian Wine Tours, Jessica Bell from Halo Vino and Karen Bell from Bavette La Boucherie presented us with the best of the best these countries had to offer. I was so inspired upon returning home I created these three dishes based on my own fond memories. I hope these images and recipes inspire you to step foot in your kitchen or perhaps book a trip of your own.

If you like what you see here, please click the home button at the bottom of this page to see more of my delicious and easy recipes!

Photography by Bill Tyler

Recipes and styling by Laurel Ziemienski

Carne Asada

1 dried ancho chile peper
1 dried Guajillo pepper
1 fresh poblano pepper cored, seeded & quartered
Juice of 1 orange
Juice and zest of 2 limes
2 garlic cloves quartered
1 tbs soy sauce
1 tsp cumin seed
1 tsp coriander seed
¼ tsp ground cloves
¼ cup ale beer
1/3 cup roughly chopped cilantro
¼ tsp kosher salt
Freshly ground pepper
1 lb flank steak
1 red onion sliced into ½” slices

Microwave dried peppers for 15-20 seconds until pliable and remove stems. Place all ingredients through freshly ground pepper in a food processor and process into a thick puree. Lay onions in a single layer in the bottom of an 8x10 baking dish. Place steak on top of onions and pour marinade over steak, turning to coat. Cover and refrigerate for 4-8 hours.

Remove steak from fridge ½ hour before grilling and heat grill or grill pan to medium high heat. Scrape marinade off, place on grill and cook for 5-6 minutes each side or until desired degree of doneness. Remove from grill and allow to rest for 10 minutes. Slice thinly and serve with avocado cream, grilled scallions and limes. Alternatively can be served in tacos or fajitas.

Serves 4

Cheese & Chive Empanadas

1 egg
1 tbs milk
2 ½ cups (10 oz) sifted flour
½ tsp kosher salt
1 tsp baking powder
1 stick butter cut into small pieces
1 tbs cider vinegar
1/3 cup ice water
1 ¾ cup grated gouda
4 tbs Chopped chives
Vegetable oil

Whisk egg and milk, set aside. Add flour, salt and baking powder to a food processor, pulse until combined. Add butter vinegar and egg mixture and pulse again until mixture resembles course crumbs. With the food processor running, slowly add water and process until mixture just comes together (add a little more water if dough seems dry). Dump onto a lightly floured board and form a disk. Wrap in plastic wrap and rest in fridge for 1 hour.

Divide dough in half. Roll one half out to 1/8” thickness on a lightly floured surface and using a round 4” cookie cutter, cut out 8-10 disks. Place one disk in the palm of your hand and put some cheese and chives in the center. Fold disk in half and pinch the edges together to seal closed, being careful not to catch any filling in the seal. Use the tongs of a fork to create a decorative edge and a secure seal. Place empanadas on a tray and refrigerate, covered with plastic wrap for 30 minutes or up to 4 hours. Repeat with second half of dough.

Place enough vegetable oil in a pan to cover empanadas at least half way and heat to 375 using a candy thermometer. Place a few empanadas in oil and fry until golden brown, flipping for even color. Drain on paper towel and fry remaining empanadas. Serve immediately with chimichurri sauce if desired

Makes 16-20

Arugula Salald with Roasted Watermelon, Candied Almonds & Pickled Shallots

¼ watermelon, rind removed
¼ cup red wine vinegar
¼ cup sherry vinegar
1 ½ tsp sugar
Salt
1 thinly sliced shallot
1 sprig fresh thyme
½ cup sliced almonds
1 tsp sugar
2 tbs good balsamic vinegar
1 tbs quality olive oil
Salt and pepper
1 bunch arugula
Flaked sea salt
Shaved parmesan

Preheat oven to 175 convection or 200 conventional. Place watermelon on wire rack set over a sheet tray and roast for 2 hours. Let cool. Can be done up to 4 hours in advance.

Pour red wine and sherry vinegars, sugar and salt in a bowl and whisk until dissolved. Add shallot and thyme and stir until combined. Let sit at least 20 minutes, stirring occasionally to allow the shallots to soften. Can be done 1 day in advance.

Sprinkle almonds and sugar in a dry saute pan and gently toast over medium heat, stirring frequently until sugar melts and almonds are lightly browned. Can be done up to one week in advance and stored in an airtight container.

Place balsamic vinegar, olive oil, salt and pepper in a bowl and whisk until combined.

Slice watermelon thinly. Arrange a bed of arugula on a plate and top with pickled shallots, candied almonds and roasted watermelon. Drizzle lightly with balsamic dressing and sprinkle with flaked sea salt and shaved parmesan. Serve immediately.

Serves 4