On a lighter note.(UPDATED)
Now, when I need both cheering up (as I do now) and sustenance (as I did about 20 minutes ago) the only logical choice, for me, is a sandwich. Given that I was limited to the stuff on hand -- admittedly, a self-imposed restriction -- here is what I did.
Last night I had roasted off a nice Kobe* beef London Broil** and I had accidentally taken it from the ideal state that is the cusp between rare and medium-rare into fully medium-rare territory. The silver lining to this very dark cloud is that any leftover beef yields a damned fine sandwich.
Normally I take whatever bread I have on hand for sandwich making purposes; which in this case were ciabatta rolls I did not bake because I am spectacularly hopeless as a baker, and give its insides a very thin coating of mayonnaise, to act as a barrier between the crumb and the filling, lest the bread go soggy. The reason I opt for a thin (as opposed to thick) layer of mayonnaise is that, generally speaking, I do not care for the taste of plain mayonnaise. I can post a recipe for my Utterly Cheating Mayonnaise, if asked to do so.
Because I utterly love the taste combination, I generally ply the thing with horseradish. Fresh would have been glorious but, alas, all I had was the jarred stuff which isn't even fractionally as sharp, but still nice. Also, I was out of mayonnaise, therefore I had to improvise by using a bit of Cæsar salad dressing. (Recipe available upon request.)
The trick to getting a nice mouthfeel with beef in a sandwich (as well as a pleasant chew) is to slice it thin. This allows for full and even coverage of the bread without having to overload the sandwich. So I did as I prescribed.
As you may recall, I love the combination of gorgonzola and beef (especially beef with a good, serious sear to the outside), so I usedsome leftover cheese to crumble into the sandwich. Since a bit of sharpness is also nice, I would have adored some translucent slices of red onion or shallot, but all that I had were spring onions. Which were not bad.
...and that was lunch.
Now, in an ideal world, the recipe would have featured: 1) Some arugula/rocket, 2) the aforesaid red onion slices and fresh horseradish in lieu of the actual items used 3) possibly some thin slices of tomato, but I haven't made up my mind on this front. The ciabatta worked perfectly and, I'm thinking, in a party situation, I'd make this idealized version with a long ciabatta loaf and then slice it into thin, two-bite portions to function as cocktail fare.
*the breed -- a.k.a. Wagyu -- not the actual beef from Kobe in Japan
**which is neither from London nor broiled, but rather some cut from the sirloin