This one was something I just dreamt up at the last second before heading out the door to work on Thursday. It kept me full and satisfied for something like eight hours. It was so simple: gluten-free bagel, cream cheese, feta, green onions, raw spiralized yellow sweet pepper, and the second of the special bison ribeyes I’d cooked a few days prior. The spiralizer is a new gadget I’ve never used before and still don’t know how to use. The instructions are mostly in Swedish, and I’ve never seen anyone use a spiralizer. I think I’ll just have to experiment and see what goes through it and what doesn’t.
I’m pleased with my creativity and the flavor was just fucking awesome on this one, but I ate it just as fast as I made it — in the five minutes it took me to figure out from the foreign language directions how to put the spiralizer together, wind the pepper through it, and reheat the ribeye in a skillet to keep the nice rare/medium rare temperature.
If there’s anything that should make me feel like a grown-up, it’s paying for and cooking $13/lb bison ribeyes in the house I just bought, in the kitchen I’m remodeling. And yet, I mostly don’t feel like an adult. When does that part of adulthood happen, where we all feel like we’re actually grown up now? Ever? When we get wrinkles?
I thawed the meat, but forgot that the blood drips out of paper-wrapped cuts of meat and wound up with runny blood all over my fridge. Fortunately, it only touched things in jars and didn’t ruin any other food. As I moved the bloody mess from the fridge to the pan, I giggled a little when I dripped blood on the floor, the stovetop, and my dog. I felt like Dexter.
This was too easy to make. I just cooked the ribeye to my favorite beef temperature — rare, and as raw as is safe — and pulled it from the heat. I sauteed some sliced baby portobella mushrooms in butter, toasted the bread, added greens, and topped it with a new chipotle mayonnaise I found at the grocery store.
That particular mayonnaise wasn’t a great combination with such an awesome, rich, flavorful cut of meat because it was overpowering, but I’ll surely save it to dress up the occasional boring turkey sandwich.