As Molly’s Dad travels east through Idaho and Montana, he may have to wade through vats of “fry sauce”, a creamy, mildly spicy dip for fries, tots and jo-jo’s, but hopefully he’ll also come across some Simple Grilled Trout from the regions cold rushing rivers and maybe some Sweet and Sour Green Beans, if he’s very lucky.
From here it’s onward to fry bread tacos, cabbage burgers (!) and chislick. Oh, my, how a la ‘Merican!
Simple Grilled Trout
If you can’t catch your own, pick up some clean-smelling, bright-eyed trout at your favorite fish counter. Fire up your grill, oil a fish basket really well and heat while you prep the fish.
1 Lemon, cut
Herbs – dill, fennel, parsley
Rub the outside and inside of the fish with a cut lemon, then rub it with olive oil, then some kosher salt. Really rub them in. Stuff the fish with thinly slices lemon and plenty of herbs (we like dill, fennel and parsley), and place in the hot, oiled fish basket. Grill 3-4 minutes per side (for 10-12oz fish) then let rest for 5 minutes before opening the grill basket. Enjoy.
Sweet and Sour Green Beans
1lb fresh green beans
4 slices thick-cut bacon, chopped
1 tbsp brown sugar or 2 tbsp pure maple syrup
1/4 cup red wine vinegar
Trim and blanch the green beans. In a small skillet, cook bacon, chopped, until crisp. Drain fat out of pan and return to medium heat. Add brown sugar or maple syrup, plus red wine vinegar. Simmer until bacon is glazed and syrupy. Pour immediately over green beans and stir well. Can be served hot, cold, or at room temperature. Great for picnics!