Apparently there is a battle going on between Jessica Simpson on the left and Carrie Underwood on the right.

They’ve romanced the same guy so I guess that means they’re territorial about everything now.

This time, Jessica’s taking a swipe at Carrie Underwood’s vegetarianism.

I think this is the first time I’ve ever sided with Jessica Simpson.

On anything. Ever.

Photo courtesy ABCNews.com.

Do you like a real punch with your meat? Do you like it when you take a bite and you involuntarily scream, “OOOHHH  WEEEEEEE!”?

Well this recipe is right up your alley. Think Cajun. And have a cold beverage ready. Check this out from our friends at Steakology.com . . .

Spicy Filet Mignon

“I adapted this recipe from a seasoning I saw for blackened catfish. Because these steaks have a lot of kick, I make a more mellow side dish, like buttered potatoes or grilled fresh vegetables.”–Vera Kobiako, Jupiter, Florida

Ingredients

2 tablespoons paprika
2 teaspoons onion salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1 teaspoon dried thyme
6 (6 ounce) beef tenderloin steaks (1 1/2 inches thick)

Directions

Combine the seasonings; rub over steaks.

Grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 25 Min
Yield: 6 servings

My husband and I went to an upscale restaurant here in the city we live in. We thought we’d be chic and try it out. (Can you ever really be chic if your house is filled to the brim with plastic Star Wars toys?)

We sat down and took in the atmosphere. Very nice. Beautiful decor.

Then we looked at the menu.

There was absolutely NOTHING for me to eat.

We caught eyes and telepathically sent this message to each other, “Are we THAT pathetic that we can’t find something — anything — we like on this menu?”

Had our palates been so tainted over the years by chicken nuggets, hot dogs and so much ketchup you could sink a warship that we were no longer interested in new and exciting foods?

Then I saw it. A buffalo ribeye.

That was it. I was ordering the buffalo ribeye.

I initially looked past the fact that it said “buffalo” and I focused on the “ribeye” part. How could I go wrong? It was ribeye for Pete’s sake!

Then our plates came. They were beautifully presented. And my ribeye looked somewhat familiar. I felt safe. I felt happy.

But all that changed after my first bite.

There was a hint of gaminess — you know, like my uncle Earl had shot it earlier in the day and hauled it home in the back of his 1978 pickup.

And it was a little tough. It was then that the idea completely took over every cell in my brain . . . I WAS EATING BUFFALO.

How is this any different than eating, say, cow, you ask?

I don’t know. But I couldn’t get the image out of my head.

I kept seeing log cabins with no electricity and Conestoga wagons and Native Americans being kicked off their land. It was horrible!

I put my fork down and tried not to ruin my husband’s meal of some strange sea creature.

I was through with buffalo.

I don’t know why we insist on going out to restaurants and subjecting ourselves to someone else’s idea of what a good steak is.

It’s never quite right.

We know good steak. And we never mess it up.

Maybe that’s the lesson here.

I know one thing. I will never ignore the word “buffalo” on a menu again. If I ever see it I will keep scanning until I find the chicken nuggets or hot dogs.