It’s the 100th post, and honestly, I’ve been waiting for it for a few weeks. The blog is nearly two years old, and you guys are still coming back every week to see what’s “next up”. We’re now comfortably over 500 followers on IG too, so life’s good!
Since I have 100 of these posts now, I figure it’s a pretty decent time to look at the patterns. The first one is that even I’m amazed that I still keep coming up with new ideas. I usually have a bunch of random scraps of paper stuffed into a drawer in the kitchen with ideas– but I had an even longer list on my *old* phone that was tragically in my pocket when I fell out of a kayak last month. I have a hazy mental picture of the list, but I’m largely starting from scratch–like this one.
I still don’t cook every day, and only about a third of what I make actually reaches the blog–but somehow the ideas keep coming. It still pretty cool that I have 100+ recipes (and accompanying stories) in me somewhere.
Another highlight from this first century of Craving Mad is the scarcity of red meat. While the level of complexity doesn’t really match my day-to-day diet, that aspect is pretty true to life. I stopped eating beef several years ago (well, at least when I’m in the US), but goat and lamb were pretty common growing up, so those are still my first instinct when I crave red meat. Chicken and fish are on the table on most nights, but sometimes something awesome like bison pops up, and I have to give it a shot. I’ve worked with it before, and now it’s become the stand-in for venison (which is delicious but even harder to get). I found some recently, and knew it had to be the star for CM 100.
Bison is leaner than beef, so you have to treat it well to keep it from drying out. I cooked this one to about medium, but decided to broil it to melt the cheese, and it ended up medium-well. The cranberries were thrown in for flavor, but I think they also helped keep the meat from drying out.
I’m not a bragger, but hear me out: The combination of apple, cranberry, cilantro, onion, and mustard is the perfect bite. Seriously. Bison tastes “sweeter” then beef, so it really helps to have some other aggressive spicy, or sour flavors to balance it out. Make this…right now.
So, since you’ve been here for 100 posts, I probably don’t even need to post instructions…right? Well, just in case, I’ll help you out this time.
1 lb Ground Bison
1 Apple, sliced thinly
1 Onion, sliced thinly
1 Pickle, diced
1 Cup Cilantro, minced
1 Tbs Garlic, minced
1 Tbs Mayo
1 Tbs Mustard
2 Tbs Dried Cranberries, minced
1 Tbs Dried Rosemary
1 Tbs Dried Oregano
1 Tbs Dried Tarragon
1 Tbs Chili Flakes
2 Hamburger Buns, toasted
1 Tbs Butter
Salt & Pepper to taste
- Combine ground bison, dried cranberries, garlic, dried herbs, chili flakes, salt, and pepper. Mix well, then add one beaten egg, and form into patties.
- Sear the burgers on medium-high with butter, then add cheese, and broil to desired temperature. Remove from the oven, and set aside. Toast the buns with butter just before serving.
- Mix sliced apples, cilantro, onion, pickle, and black pepper in a bowl, and toss lightly. Stir in mustard, and mayo.
- Plate, and serve.