Spice Rubbed Bison, Jalapeño Cheddar Mashed Potatoes, Avocado Mousse

Recently, I have been making classic winter dishes that have been family favorites for many years. This "meat and potatoes" dish of spice rubbed bison with jalapeño cheddar mashed potatoes and avocado mousse is one example. It is easy to put together, even on a week night, yet it is elegant and definitely very satisfying.



Ingredients:
bison & spice rub
1 teaspoon black peppercorns, crushed
1 teaspoon chipotle powder
1 teaspoon cayenne peppere
1 teaspoon cumin
1 teaspoon salt
2 teaspoon thyme
2 teaspoon cardamom
2 (6-ounce) buffalo fillet steaks

avocado mousse
1 avocado, peeled and mashed
2 tablespoons Meyer lemon juice
4 tablespoons mayonnaise
Salt to taste
1 tablespoon avocado oil

jalapeño cheddar mashed potatoes
4 medium Yukon Gold potatoes
salt to taste
2 tablespoon butter
1/2 cup shredded cheddar cheese
2 tablespoons pickled jalapeño peppers, chopped

Directions:

Mix all the spices together in a small bowl. Rub the spice mixture on both sides of the bison steaks. Grill the steaks for about 2-3 minutes per side (if you don't have an indoor grill or not in a warm climate, you can also sear the bison steaks in a skillet with a little bit of oil).

Meanwhile, place the avocado, Meyer lemon juice, mayonnaise in a food processor and blend until smooth. While the processor is still running, slowly drizzle in the avocado oil. Season with salt to taste.

Boil the potatoes whole in salted water, then peel and mash them. Place the mashed potatoes back to a saucepan, add butter, cheddar cheese, and jalapeño peppers. Heat, stirring continuously, until the cheese is melted.

Serve the bison steaks with jalapeño cheddar mashed potatoes and avocado mousse.