Wild Idea Buffalo Recipe of the Week - BUFFALO PASTRAMI AND PEACH SANDWICH WITH ORANGE AIOLI

This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO PASTRAMI AND PEACH SANDWICH WITH ORANGE AIOLI. It’s made using the Wild Idea Buffalo Pastrami. One Delicious and Healthy Sandwich! You can find this recipe or purchase the Wild Idea Buffalo Pastrami or any of the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO PASTRAMI AND PEACH SANDWICH WITH ORANGE AIOLI
This sandwich is terrific grilled, but also great as a cold sandwich. Just slice, stack and serve! (Makes 4 servings)

Ingredients

2 - packages 8 oz. Buffalo Pastrami

2 - Peaches, halved and pit removed
1 - Red Onion, peeled and sliced, lightly oiled
4 oz. - White Cheddar, or mild cheese
8 - slices Artisan Whole Grain Bread
1 - Tb. Butter
2 - Tb. Orange Marmalade
8 - Tb. Orange Aioli *see recipe below

Make Orange Aioli, and refrigerate until needed.

1 - Preheat gas grill to medium high heat. Ensure grill grid is clean.
2 - Divide Pastrami into 4 piles.
3 - Spray grill with non-stick spray (I don’t usually use grilling spray, but it works great for grilling fruit).
4 - Place the piled Buffalo Pastrami, Red Onion, and Peach halves on grill, and heat for 1½minutes on the first side. Close grill lid during cooking.
5 - Turn all items over. Divide cheese, and place on top of hot Buffalo Pastrami. Place a dollop of orange marmalade on top of each onion slice. Brush one side of bread with butter and place on grill, butter side down. Close lid and continue to grill for 1 minute.
6 - Remove items as they are ready, bread should be light grilled, cheese should be melted, and onions should be soft.
7 - Remove peaches, pull skin off and slice each half in two.
8 - Layer Buffalo Pastrami with cheese, grilled peaches and red onion on non- grilled side of bread. Spread on Orange Aioli and place remaining grilled bread on top.
Pass with additional Aioli, and serve with green salad.

Orange Aioli:

2 egg yolks, blend until pale
1 Tb. orange juice concentrate, at room temperature

½ tsp. dry mustard
½ tsp. each, salt & pepper
¼ tsp. cayenne pepper
¾ cup olive oil

1 - In blender mix egg yolks until pale.
2 - Add, orange juice concentrate, and spices. Puree until blended.
3 - With motor running slowly add olive oil.
4 - Adjust seasoning to your taste.
Pour Orange Aioli into glass container and refrigerate until needed.
https://wildideabuffalo.com/blogs/recipes/55663553-buffalo-pastrami-and-peach-sandwiches-with-orange-aioli



Wild Idea Buffalo - BUFFALO PASTRAMI
We are excited to reintroduce our Buffalo Pastrami. Loaded with flavor and super tender, our Buffalo

Pastrami will change the way you think of this old classic. Guaranteed to make the best Rueben Sandwich you've ever had!

Pastrami comes pre-sliced in a 4 oz. or  8 oz. package.
Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.

https://wildideabuffalo.com/collections/charcuterie/products/8-oz-buffalo-pastrami

Cajun Orange Turkey Tenderloin

Here's another Jennie - O Turkey Recipe - Cajun Orange Turkey Tenderloin. Made using a package JENNIE-O® Savory Roast Turkey Breast Tenderloin. We've used this several times and love it! So good and flavorful. You can find this recipe at the Jennie - O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Cajun Orange Turkey Tenderloin

INGREDIENTS
¾ cup orange juice
3 green onions, chopped
3 tablespoons orange marmalade
3 cloves garlic, minced
1½ teaspoons Cajun seasoning
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into 6 pieces
6 Bibb lettuce leaves
6 orange wedges, if desired

DIRECTIONS
1) In small bowl, combine orange juice, onion, marmalade, garlic and seasoning. Pour ½ cup marinade into resealable food storage bag; add tenderloins. Seal bag and refrigerate 1 hour or overnight.
2) In saucepan, bring reserved marinade to boil. Reduce heat; simmer, uncovered 5 to 7 minutes or until thickened; keep warm.
3) Remove turkey; discard any marinade. Grill turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Brush turkey with sauce.
4) Place on lettuce. Serve with orange wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 150
Protein 21g
Carbohydrates 14g
Fiber 0g
Sugars 10g
Fat 1g
Cholesterol 50mg
Sodium 530mg
Saturated Fat 0.5g
https://www.jennieo.com/recipes/701-cajun-orange-turkey-tenderloin

Grilled Turkey and Vegetable Kabobs

From the Jennie - O Turkey website (https://www.jennieo.com/) its Grilled Turkey and Vegetable Kabobs. Made using JENNIE-O® Savory Roast Turkey Breast Tenderloin (one of my favorites) along with an ear of Corn, Whole Mushrooms, Red Bell Peppers, Zucchini, and topped with Orange Marmalade and Mustard. Kabobs never tasted so good! You can find this recipe along with all the other delicious and healthy Jennie - O recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH IN 2018!  https://www.jennieo.com/


Grilled Turkey and Vegetable Kabobs
It’s time to make “kabob night” a weekly grilling tradition. This recipe features mushrooms, zucchini,

bell peppers and turkey tenderloins drizzled with a marmalade glaze.

INGREDIENTS
1 large ear of corn, cleaned and cut into 1-inch pieces
8 medium whole mushrooms
1 red bell pepper, cut into 1-inch cubes
1 zucchini, cut into thick slices
2 teaspoons olive oil
½ teaspoon salt
½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into ¾ to 1-inch pieces
⅓ cup orange marmalade
1 tablespoon mustard
1 teaspoon fresh rosemary leaves, chopped

DIRECTIONS
1) Heat grill to medium heat. In medium microwave-safe bowl, combine corn pieces and enough water to cover. Cover with plastic wrap. Microwave on HIGH (100%) 2 to 2½ minutes or until slightly tender; drain water.
2) In medium bowl, combine corn, mushrooms, red pepper and zucchini. Drizzle with oil and salt; toss to coat.
3) On kabob skewers, alternately thread turkey tenderloin pieces and vegetables. In small bowl, combine orange marmalade, mustard and rosemary; mix well. Set aside.
4) Grill kabobs 8 to 10 minutes, turning occasionally. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer and vegetables are tender. Brush kabobs with marmalade glaze. Grill 1 to 2 minutes longer; turning once.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 210
Protein 17g
Carbohydrates 29g
Fiber 3g
Sugars 20g
Fat 3.5g
Cholesterol 40mg
Sodium 830mg
Saturated Fat 1g
https://www.jennieo.com/recipes/338-grilled-turkey-and-vegetable-kabobs