Trout and Transformations

After 50 weeks of waiting, disappointment begins to set in as we realize the snow capped peaks and raging rivers will mean an absence of fly fishing and swimming this year. These are our two favorite activities (after eating and drinking).

Coffee Creek is unrecognizable as is the Trinity River, both rivers suffering a late spring run off. The tardy arrival of summer means the rivers will actually rise while we’re on our annual vacation, rather than drop. The first few quickly aborted attempts to fly fish give way to crushing defeat and frustration as we watch our flies rip downstream.

On a lark we decide to check the East Fork of the Trinity River, normally a slow trickle this time of year. I remember as a child catching several large rainbows there one wet year but since then, it has never yielded much.

Juan wades across the deep and swift channel and casts his line from a little sand bar mid-stream. On the first cast, a lunker gobbles his copper beaded nymph and the tone of the trip changes.

The run, it turns out, holds untold numbers of large lake trout. They are clearly congregating there while they wait for the river to subside so that they could swim upstream to spawn. Nearly every cast gets a hit and our arms, after 6 hours of fishing, are shaking with fatigue.

Three successful mornings in this wide flat run above the lake now represent the high water mark of all our fly fishing excursions.

One large trout, pictured here, takes Juan 15 minutes to land and he gratefully accepts a hand in netting him.

Like the normally humble East Fork, sometimes ordinary things can be transformed into something magical in the blink of an eye. Take ketchup. We share a mutual distain for the condiment. Can you say B O R I N G? But two additional ingredients and 90 seconds of work give it an extreme makeover.

Our evening menu called for hamburgers and potato salad which at first blush may seem unimaginative. However the marriage of chipotles in adobo along with the lowly ketchup produces a burger topping that turns pedestrian into gourmet.





This recipe from Bon Appetite pairs burgers with sharp cheddar, balsamic grilled onions, vine ripened tomatoes, fresh spinach leaves and the deliciously adulterated ketchup.

Cheddar Burgers with Balsamic Onions and Chipotle Ketchup

Onions:
1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds
Olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar

Chipotle ketchup:
1 cup ketchup
1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can

2 teaspoons (or more) balsamic vinegar

Burgers:
2 1/4 pounds ground beef (15% to 20% fat)
Coarse kosher salt
6 thick slices sharp cheddar cheese
6 large English muffins or hamburger buns, split, cut sides grilled
6 tomato slices (optional)
2 cups fresh spinach leaves

For onions:
Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.

For chipotle ketchup:
Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.

For burgers:
Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.