Fall fly fishing and cans of chipotle chiles in adobo share more in common than you’d first think.
Both are full of potential goodness, perhaps even greatness. Though getting there will take some effort on your part, perhaps more than you’re willing or able to invest on any given day.
I fell in love with fall fly fishing rowing the rivers of Southwest and Central Montana, particularly the Missouri, years ago. In retrospect, what’s not to like about that time of year?
Summer fires and the tourist hoards are long gone, light and hatch cycles don’t demand dropping the boat in the water before 6 AM, and wary trout sense the long cold winter is knocking on the door and feed differently than during the lazy days of summer. Fall brings a shot at some bigger fish and the patient rhythm of swinging monster flies with two-handed rigs.
Mornings are chilly, days are shorter and trips take more planning and different gear compared to the run and gun, cold-wading days of high summer. We even get skunked now and again in the fall, particularly the late fall, as hatches don’t always materialize and fish throttle back as the water cools.
Chipotles take a little effort to make friends with; they offer a smokey, almost funky heat to the culinary world and aren’t viewed as the prettiest peppers by any stretch – either dried or canned in adobo (the source for most of us). It’s even impossible to guess which chipotle is going to show up when you open a can – the mild mannered, seductive, smokey-almost sweet version or the hot damn, make you cry, my fricken’ mouth is on fire chipotle. (Hence the rule of always taste your chipotles as you work through your recipe.)
We had this amazing Chipotle Potato Salad at a little get together with friends a few weeks ago; it lets the magic of chipotles in adobo shine through without much else in terms of taste distractions. Our hostess served it cold, sprinkle with cilantro, with some nice olives to throw on if desired.
This is another one of the shamefully easy and astoundingly good recipes you’ll want to file away for the fall.
4 pounds new red potatoes, washed, cooked until just firm, cut into bite-sized pieces
1/2 to 1 can chipotle peppers in adobo sauce, finely diced
2-4 tbsp adobo sauce from the chile can
1 cup (more or less) Creme Fraiche
Good salt and fresh ground pepper to tasteOptional garnish: chopped cilantro or parsley at serving
Combine all ingredients in a large bowl and stir until the potatoes are evenly covered.
Cover and chill for at least 6 hours; overnight is probably even better.
Serve cold or warmed to room temperature; garnish as desired (the cilantro is wonderful here…).
Enjoy.
