Roast Beef Watercress Wraps With Anchovy Garlic Mayonnaise Recipes

AWESOME ANGUS ROAST BEEF WRAPS

Steps:

• Spread Onion and Chive cream cheese on one side of tortilla.
• Lay out slices of Roast Beef evenly on tortilla.
• Dribble a little Ranch dressing in a thin line down the middle.
• Spread a small thin line of Horseradish down the middle.
• Spread out the torn romaine lettuce evenly on tortilla but make sure all ingredients are a little away from the edges so you can fold it easier.
• Put strips of tomato in a line down middle.
• Spread Monterey Pepper Jack Cheese evenly on tortilla.
• Fold the ends of the tortilla to the stuffing, then starting at one side, roll up the tortilla.
• Makes one wrap.

ROAST BEEF TORTILLA WRAPS

Steps:

• In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal.

WATERCRESS MAYONNAISE

Steps:

• In a blender, combine the watercress, sour cream, lemon juice, tabasco, salt, and pepper. Puree until smooth, then transfer to a bowl and stir in the mayonnaise.

ROAST BEEF SANDWICH WITH WATERCRESS AND HORSERADISH MAYONNAISE

Steps:

• If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
• Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.
• Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil.

ROAST BEEF AND WATERCRESS WRAPS WITH ANCHOVY ROSEMARY MAYONNAISE

Steps:

• Mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Whisk together garlic paste, mayonnaise, anchovy paste, lemon juice, rosemary, and pepper in a small bowl.
• Toast tortillas 1 at a time directly on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds each. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
• Spread mayonnaise (about 2 tablespoons, or more to taste) on top of each tortilla, then divide roast beef and watercress among tortillas, covering about half of rounds. Tuck in sides of tortillas and roll up tightly to enclose filling, then cut in half.

ROAST BEEF, SAGA BLUE, AND WATERCRESS WITH HORSERADISH MAYONNAISE ON FRENCH BREAD

Steps:

• Open the bread lengths, spread the cut sides with the blue cheese, and top the cheese with the watercress and the roast beef. In a small bowl combine well the mayonnaise and the horseradish and drizzle the horseradish mayonnaise over the roast beef. Season the sandwich with salt and pepper and close them, pressing them firmly.

ROASTED GARLIC MAYONNAISE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
• Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
• Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
• Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

ROAST BEEF-WATERCRESS WRAPS WITH ANCHOVY-GARLIC MAYONNAISE

Steps:

• Mince garlic with a large heavy knife, then mask to a paste with a pinch of salt unsing flat side of knife.
• Whisk together garlic paste, anchovy paste, mayonnaise, lemon jucie, rosemary, parsley & pepper in small bowl.
• Toast tortillas 1 at a time on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds, each. Transfer to a clean kitchen towel as toasted & stack, loosley wrapped in towel.
• For pita - toast them in oven for about 1-2 minutes.
• Spread mayonnaise (about 2 Tablespoons or more to taste) on top of each tortilla or inside the pita.
• Then divide roast beef and watercress among tortillas or pitas, covering about half of rounds.
• Tuck in sides of tortillas and roll up tightly to enclose filling.
• Then cut in half and serve.