Curanto!

I religiously listen to The Splendid Table on NPR on Sundays.  Last week's episode was a rebroadcast and had a short clip about wood fire cooking, specifically a variety of wood fire cooking that involves a hole in the ground and no smoke.  Since smoke flavor is often overwhelming (and I think undesirable), I was intrigued.  Francis Mallmann shared this recipe for Curanto, a traditional dish from Patagonia, with Lynne Rossetto Kasper.  We dug a hole and began. 

I keep trying to throw those shoes away, but Cassady won't let me.

Garn helped by chewing some sticks and rolling in a dead bird.

Layer of rocks on the bottom.

The fire, burnt down, covered in rocks. 

A whole chicken, red potatoes, carrots, yams and squash. Seasoned with salt & pepper. If you make this meal, cut the veggies smaller than we did.

Wrap in an unwanted western shirt.

Cover in dirt. Wait 5 hours.

Curanto is hot, sweaty work at the end.

Bounty.

Served. Totally delicious and moist.