Yesterday I had ribeye and wanted to try to make that spread thing fancy restaurants put on top of their steaks. I think I was relatively successful except that it ended up looking like crap. (This has nothing to do with making gruel by the way, except that it sort of looks like it aesthetically.) Anyway, the ingredients (feel free to make judgements on exact amounts – I made this up as I went and the quantities could use a bit of tweaking):

• 1 potato
• oregano
• salt
• pepper
• cheese (I used mozarella and colby jack)
• butter
• red wine
• sour cream
• whole milk

1. Boil water, while it’s boiling, dice up the potato into small chunks after skinning it.
2. After the water is boiling, throw the chopped up potato in. Let it boil for a bit (I didn’t time it, it was probably around 10-15 minutes – you want the potato to be pretty soft.
3. Strain the water from the pot and put the potatoes in a bowl to be mixed with other stuff.
4. Throw in the butter, cheese, salt, pepper, oregano
5. Mix vigorously. VIGOROUSLY.
6. Throw in the sour cream, red wine, and milk after things are mixed up nicely.

And now a shot of it with my ribeye: