chile PATAGONIAN BASECAMP [Northern Aysen Region, Chile] Situated on the banks of the majestic Rio Palena, Patagonian BaseCamp Lodge is the kind of operation where hard-core anglers, non-fishing spouses, first-time fly fishermen and family members will all feel equally at home. If you’re looking for a great “first-time” Patagonian experience, then this is a great option. This personable, family-run lodge is centrally located in close proximity to numerous world-class rivers and lakes. The trout throughout this area – both browns and rainbows – are wild and aggressive, and you can expect to catch lots of fish in the 12-20 inch range with trout in the 20-25 inch range found on a regular basis. The American guides at the lodge are seasoned professionals; the same caliber of guides that you typically find at the better lodges in Alaska and throughout the Western U.S. The beautiful, hand-built main lodge features six double rooms that can accommodate a maximum of 12 guests per week, and the heart of the lodge is the common area situated around the huge, hand-crafted fireplace. As an add-on to a standard week, anglers can also visit BaseCamp’s Temple Camp, a unique and comfortable out-camp with spacious igloo-shaped tents situated on the banks of the Rio Figueroa. 7 night / 6 fishing day package $5,495.00 per person. low Dog Empanadas Yel After a day of fishing the rivers of Patagonia, nothing beats returning to the lodge for a frosty Quilmes, a bottle of fantastic Malbec, and a plate of hearty empanadas – the delectable meat pastries found throughout Argentine and Chilean Patagonia. Some years ago, a gaucho’s dying wife scrawled her topsecret, multi-generational family empanada recipe on a piece of guanaco hide and hid it in a cave on the banks of the Rio Pico on the border of Argentina and Chile. During a cold and rainy day of fishing that same river last spring, we took refuge in the cave and stumbled upon her writings. Naturally, we’re happy to share the recipe and the empanada love with our fellow pescadores! STEP 1: Make the dough: • 1 cup water • ¾ cup butter (Or, if you’re an actual Gaucho, use lard.) • 2 ¾ cup flour • 2 teaspoon of salt • Pinch of paprika Heat the water and butter in a medium saucepan over medium heat until the butter has melted. Mix the flour, salt, and paprika in a large mixing bowl. Make a well/divot in the flour mixture. Pour a little of the melted butter mixture into the well and stir with fingertips. Work the rest of the liquid into the flour by hand, creating an oily dough. Wrap in plastic and refrigerate at least 2 hours. While the dough is resting in the fridge, make the filling: • 3 tablespoons of olive oil • 1 small yellow onion (peeled and minced) • ½ small red bell pepper (cored, seeded and finely diced) • ½ chicken bouillon cube • 1 teaspoon of paprika • ½ teaspoon of red pepper flakes • ½ teaspoon of ground white pepper • ½ teaspoon of ground cumin • ¾ boneless beef shoulder, finely diced (you may also use ground beef burger, elk burger, shredded chicken, or whatever your carnivore instincts fancy) • 2 Yukon gold potatoes (boiled and finely diced) • 1/3 cup of raisins • 1 can Spanish green olives (pitted and chopped) • 3 scallions (trimmed and chopped) • 1-2 hard-boiled eggs (peeled and chopped) • Salt and pepper to taste Heat the oil in a large skillet over medium heat and cook the onions, bell pepper, bouillon, spices. Sauté until the onions are soft. Add the beef, season to taste with salt and pepper, and cook until the meat is browned. Place the filling in a large bowl and when cooled, stir in the potatoes, raisins, olives, scallions and egg. STEP 2: REMOTA RESORT [Puerto Natales, Chile] This is an amazingly unique resort that we highly recommend for couples and families looking to combine great fishing with a visit to the far southern regions of Chile and the Torres del Paine National Park area. The resort was designed by Chilean architect Germán del Sol, and the outside look and layout is simply astonishing. Remota is an incredibly unique, multi-level building, with long, strangely-shaped windows, numerous fire pits, lounging areas everywhere, a heated indoor swimming pool, an open-air Jacuzzi, and a private spa area. All 72 rooms have a view of Ultima Esperanza Bay, the nearby Balmaceda Glacier, and the Paine Mountain Range. The restaurant is exceptional, where local produce and fresh seafood is paired with Chilean wines from an extensive cellar. This is an portion of Patagonia that is rarely visited and almost never fished; an area that is in many ways completely “off-the-grid.” The rivers are pristine, productive and diverse, and all fisheries are accessed exclusively by walking and wading. The fish in the area are un-pressured and usually very willing to eat, averaging 14” and sometimes reaching over 22” in size. For anglers looking for some place new and different, this option definitely qualifies! 7 night / 6 fishing day package (double occupancy) $4,200.00 per person. By Sarah Grigg STEP 3: Preheat the oven to 350F. Create a work space for rolling dough, lightly flouring the surface. Tear off pieces of dough and roll to ¼” thick. Using a cookie cutter, small bowl or other round object, cut circles about 5” wide. Place a few tablespoons of filling on one half of the circle. Fold over and press the edges firmly to seal. Rope pinch the edges tightly. Place the empanadas on greased cookie sheets and bake until golden brown, about 15 – 20 minutes. Serve hot with chimichurri sauce, and then call Yellow Dog to book next year’s trip to Patagonia. email: info@yellowdogflyfishing.com • website: www.yellowdogflyfishing.com • 59 STEP 4: 58 • phone: 406-585-8667 • toll free: 888-777-5060