Friday, October 5, 2007


Being diagnosed with macrocytic anemia helped me get over my fear of consuming meat.

Correction, I was never affraid. I just felt like some sort of degenerate living in a city where eating red meat is a social faux pas. I don't have to hide it anymore. I need vitamin B. In ridiculous quantites. A substance whose highest, natural existence is in meat products.

I fell in love with two things since this diagnosis. Buffalo, and the man who peddles it at the farmers market from a farm in Prineville, OR.

Buffalo is low in fat (about 2%), cholesterol, and high in iron, vitamin b12 and others.

We use ground buffalo for meatballs and burgers but the steaks are also great. We grilled some for fajitas, kabobs etc.

Buffalo Meatballs with Spicy Serrano Tomato Sauce

1 slice sandwich bread, torn into small pieces
2 tbsp milk
1/2 finely chopped onion
1 garlic clove, minced
1 tsp fine sea salt
1 tbsp chopped fresh oregano
1/2 tsp ground black pepper
1 pound ground buffalo
1 large eggs
1 tbsp chopped fresh mint

2 medium serrano chiles, stemmed
2 garlic cloves, unpeeled
2 14 1/2-ounce cans diced tomatoes in juice

2 tbsp grapeseed oil (my choice, substitute any other high temp vegetable oil)
1/2 cup water
1/2 teaspoon fine sea salt

For meatballs:
Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms. Mix in buffalo, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce.

For sauce:
Line heavy small skillet with foil; add chiles and garlic. Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes. Cool garlic slightly, then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth.

Heat oil in heavy large wide pot over medium-high heat. Add tomato puree, 1/2 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes.

Eat with quinoa, brown rice, whole wheat pasta or my favorite, spaghetti squash, the contrast of the sweet and spicy is fantastic.

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