ROAST BEEF AND WATERCRESS WRAPS WITH ANCHOVY ROSEMARY MAYONNAISE
Categories Sandwich Beef Leafy Green Herb No-Cook Picnic Quick & Easy Mayonnaise Rosemary Summer Watercress Tortillas Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
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.
ROSEMARY SMOKED POTATOES WITH GRILLED ASPARAGUS AND FENNEL
From License to Grill, with Rob Rainford. This is a somewhat sophisticated grilled salad dish that takes a little time to prepare. Prep time includes marinating time and chill time.
Provided by Alison J.
Categories Potato
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Parboil whole potatoes, with skin on, for about 5-7 minutes. Drain and run under cold water to stop the cooking process.
- Half each potato and place in a zip-top plastic bag. Drizzle with oil and add chopped garlic and pepper. Seal bag and allow to marinate at room temperature for 20 minutes.
- Preheat grill to 375°F.
- Remove potatoes from marinade and pat dry. Place soaked rosemary sprigs on oiled barbecue grate. Place potatoes on top of rosemary, flesh side down. Close lid and leave to smoke for 20 minutes. Make sure rosemary doesn't burn.
- Meanwhile, trim the woody end of the asparagus. Slice fennel bulb into 1/2 inch pieces, leaving core intact.
- Drizzle asparagus spears and fennel with oil and season with salt and pepper.
- Return to the potatoes and remove them from the grill. Discard charred rosemary. Season potatoes with salt and pepper and set aside to cool.
- Oil the grill again. Place asparagus and fennel on grill.
- Grill asparagus for approximately 2 minutes, turning when a bright green colour is achieved and golden brown marks appear.
- Cook fennel for about 1 minute per side or until golden char marks are achieved.
- Remove asparagus and fennel from the grill and allow to cool.
- Place asparagus, fennel, and smoked potatoes on a large serving platter. Chill in the fridge for 20 minutes before serving. Drizzle with olive oil and lemon juice, and season with thyme, salt, and pepper.
Nutrition Facts : Calories 542.9, Fat 18.9, SaturatedFat 2.6, Sodium 69, Carbohydrate 86, Fiber 13.9, Sugar 5.8, Protein 13.2
LEMON ROSEMARY MAYONNAISE
From Southern Living, this is a simple, yet elegant mayonnaise. Use in place of tartar sauce on fish, on bread, with meats, tuna, chicken salad, or cheese and tomatoes!
Provided by Sharon123
Categories Low Protein
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Mix all ingredients together. Keep in refrigerator.
- You may substitute parsley for rosemary, if desired.
Nutrition Facts : Calories 923.1, Fat 78.6, SaturatedFat 11.6, Cholesterol 61.1, Sodium 1671.8, Carbohydrate 57.7, Fiber 0.8, Sugar 15.2, Protein 2.3
ROB EVANS TUNA MELT
Rob Evans is the chef at Hugo's, located in Portland, Maine. http://www.hugos.net/ This is his version of a not straight-from-the-can tuna sandwich. An Italian tuna, Gruyère cheese, charred-rosemary mayonnaise tuna sandwich. I have also posted the recipe for the charred-rosemary mayonnaise which makes this sandwich out of this world. Tuna Melts are my favorite sandwich. I made this today for lunch and I will never use another recipe again!
Provided by VLizzle
Categories Lunch/Snacks
Time 30m
Yield 2 hearty sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Gently flake tuna and place in stainless-steel bowl.
- Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
- Lay bread on work surface.
- Spread tuna on two slices and layer with Gruyère.
- Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
- Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
- Transfer to cutting board and cut in half on diagonal.
Nutrition Facts : Calories 675.6, Fat 37.4, SaturatedFat 13.6, Cholesterol 135.2, Sodium 1133.8, Carbohydrate 0.6, Fiber 0.2, Sugar 0.3, Protein 79.8
ROB EVAN'S CHARRED ROSEMARY MAYONNAISE
Rob Evans is the Chef at Hugo's in Portland, Maine. This is the mayonnaise recipe used in his fabulous Tuna Melt sandwich, which I also posted on RecipeZaar. I will never make a tuna melt any other way again.
Provided by VLizzle
Categories < 30 Mins
Time 20m
Yield 1 Cup
Number Of Ingredients 8
Steps:
- Lightly char rosemary (hold stems with tongs and rotate through burner flame for about 10 seconds), strip leaves, and finely chop (yields about 1 tbsp).
- Bring 4 cups water to boil, reduce to simmer, and add vinegar.
- Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes.
- Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard.
- Slowly add oils, processing until thick and creamy. Add rosemary. Makes about 1 cup.
Nutrition Facts : Calories 1517.3, Fat 167.1, SaturatedFat 23.9, Cholesterol 211.5, Sodium 148.7, Carbohydrate 3.4, Fiber 0.3, Sugar 1.2, Protein 6.6
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