Jamie says: It’s been YEARS since I’ve had red meat. And I’m not joking. I want to say that the last time I had red meat was 8th grade! That changed today. My friend Richard bought over 20 lbs of grass-fed buffalo and wanted me to try it. I hesitantly said yes, and he had a buffalo grilling/ potluck party. Richard marinated and cooked about 5 lbs of buffalo- we ate almost all of it.
- 4 cloves garlic, unpeeled
- 1/2 tsp extra virgin olive oil
- 6 oz container of Chobani non-fat plain Greek yogurt
- 1/2 of 1 1/4 oz Publix package taco seasoning mix
- 1/4 cup small black olives
- 1/4 cup fresh Italian parsley
- 2 small Belgian endives (~0.5 lbs)
- grass-fed buffalo (water buffalo) flank (marinated in balsamic vinegar, minced garlic, salt, and pepper)
- Preheat oven to 400°F. Slice tops off of 4 garlic cloves, reserving tops and leaving peel on. Stand cloves upright on a small piece of aluminum foil (enough to wrap garlic). Drizzle olive oil on cut cloves of garlic. Replace tops. Pull aluminum foil over garlic and pinch foil at the top. Roast garlic in oven for about 40 minutes or until soft. Squeeze garlic cloves out of peel.
- Pour Greek yogurt into a small bowl. Add garlic and taco seasoning mix. Slice olives and add to yogurt. Chop parsley using kitchen sheers. Add to yogurt. Mix well.
- Cut bases off of endives. Serve by scooping yogurt dip into leaves. Top with sliced, grilled buffalo. Serve as an appetizer. Serves: 8. Enjoy!
It was actually really good! I thought I’d only eat a bite, but I ate a good amount. The endives were a good vehicle to serve the flavorful dip and tasty buffalo. Buffalo is tough to chew. The flavor is like beef (or at least I thought so… it’s been years, remember).
- Nutrition note: It’s not everyday you hear about the nutrition of buffalo. So I did a little research. Lean buffalo is very low in fat and is a good source of vitamins and minerals. Three ounces of roasted buffalo has about 23 g protein, 19% of my daily value (DV) of riboflavin, 38% DV niacin, 30% DV vitamin B6, 62% DV vitamin B12, 10% DV iron, 9% DV magnesium, and 27% DV zinc- all for 110 kcals. Red meat should be eaten in moderation though- less than two times per week.