Beef Canapes With Caper Mayonnaise Food

POTATO-BEEF CANAPES

Steps:

• Preheat the oven to 350 degrees F. Season the meat with salt and pepper. Heat 1 tablespoon olive oil in a small ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 6 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the meat registers 125 degrees F, about 30 minutes. Transfer to a cutting board; let rest 15 minutes.
• Meanwhile, put the potatoes in a saucepan, cover with cold water and add salt. Bring to a boil, then reduce the heat and simmer until just tender, up to 5 minutes. Drain and let cool.
• Mix the roasted peppers, shallot, vinegar, the remaining 1 tablespoon olive oil, the capers, garlic, rosemary, sugar, and salt and pepper to taste in a bowl. Thinly slice the beef and arrange on the potato rounds; top with the pepper salsa. Serve warm or at room temperature.

BEEF CANAPES WITH CAPER MAYONNAISE

Steps:

• 1. Heat oven to 350°F. Place bread slices on ungreased cookie sheet brush lightly with oil. Bake at 350°F. for 8 to 10 minutes or until crisp. Cool 5 minutes or until completely cooled.2. Meanwhile, in small bowl, combine mayonnaise, cheese, 2 tablespoons chives, capers and garlic powder mix well. Spread mayonnaise mixture on bread slices. Top with roast beef and tomato slice. Sprinkle with chives.Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 90 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 230 mg 10% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1 Fat or 1/2 Carbohydrate, 1 Fat

BEEF CANAPES

Steps:

• Before you begin cooking dice the onions, mushrooms, and olives. I use a food processor to make the bits extremely tiny but not liquid.
• Preheat the oven to 375°F.
• Brown the ground beef and drain off excess grease. Set aside.
• Melt the butter and sauté the onions first for a couple minutes. Add the mushrooms and sauté another couple minutes. Add the olives and sauté another couple minutes. Add the ground beef back in and the 1/2 cup of mayonnaise. Cook for another couple minutes and turn off flame.
• Spread out rye bread on a cookie sheet and put a spoonful of the topping on each rye bread square. Top with Swiss cheese. Put in the oven until the rye bread is crispy and the cheese is melted. Enjoy.

CAPER MAYONNAISE (FOR SEAFOOD OR VEGETABLES)

Steps:

• Combine all ingredients.
• Refrigerate at least half an hour before serving.
• Serve with Salmon (Grilled in white wine marinade) or asparagus or whatever!

CAPER MAYONNAISE

Steps:

• Stir the capers and lemon peel into the mayonnaise.
• Stir well.
• Enjoy!