Mushroom and Ham Kabobs with Rosemary Aioli

Title:
Mushroom and Ham Kabobs with Rosemary Aioli

Yield:
4 Servings

Categories:
Appetizers,
Grilling,
Ham,
Kabobs,
Mushrooms




Ingredients:





     4    Long Rosemary sprigs


    16 sm Button mushrooms


   1/2 lb Parma ham; cut into 12


          -chunks


     3 tb Olive oil





-------------------------------ROSEMARY
AIOLI-------------------------------


   1/2 c  Mayonnaise


     1 ts Chopped rosemary; from stems


          -above


     1 ts Lemon juice


     1 ts Olive oil


          Salt; to taste


          Freshly-ground black pepper;


          -to taste





 Remove 3/4 of the rosemary from the stem leaving the top of the stem with


 the needles still intact. Using the rosemary stem as a skewer, feed


 mushrooms and ham onto the stem. Use 4 mushrooms and 3 pieces of ham per


 skewer. Brush each skewer with 1 teaspoon of oil. In a large skillet heat


 the remaining oil and begin searing the skewers, turning occasionally for


 about 10 minutes.


 


 Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary,


 garlic, olive oil, lemon juice, salt and pepper. Mix well. Remove the


 skewers from the pan and serve alongside a small bowl of the rosemary


 aioli.


 


 Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD


 NETWORK - (Show # EE-2210 broadcast 10-16-1997) Downloaded from their


 Web-Site - http://www.foodtv.com


 


 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com


 ~or- MAD-SQUAD@prodigy.net


 


 11-12-1997


 


 Recipe by: Emeril Lagasse