For late breakfast, two scrambled eggs, and a link of Dai Due Champagne sausage. Nuff said.
Dinner for this day has been in the works for a while. My friends Christian and Jamie and I started doing Thunderheart Bison dinners a while back. The first one still might be my favorite dinner ever. Last night, runs a very close second.
Christian recently interviewed the chef at Fonda San Miguel about their most popular dish, Carne Asada. We immediately thought about doing a similar dish with Bison tenderloin.
Christian has the spices already ground and assembled when I got there. Peppers, chipotle, cumin, annato, and clove.
He deftly spiral cut the bison, for a flat strip.
He had already mixed up some peppers and onions for a flavorful garnish.
For crunch he fried some corn tortillas.
Next up, he seared the well seasoned bison in a hot cast iron skillet.
While the bison cooked, he made an avocado, tomato, red onion salad and lightly tossed it with oil and vinegar.
The final plate was black bean puree, topped with the bison, topped with the peppers and onions, then surrounded with the avocado salad, and garnished with a tortilla. The end result was spicy smokey bison, tempered perfectly with the creamy avocado, and cool tomato, with very slight acidity from the vinegar, creamy black beans with crunch from the tortilla. This is one of my all time favorite meals ever.