Mushroom and ham kabobs with rosemary aioli

4 Servings

Ingredients

Quantity Ingredient
4 Long Rosemary sprigs
16 smalls Button mushrooms
½ pounds Parma ham; cut into 12 chunks
3 tablespoons Olive oil
½ cup Mayonnaise
1 teaspoon Chopped rosemary; from stems above
1 teaspoon Lemon juice
1 teaspoon Olive oil
Salt; to taste
Freshly-ground black pepper; to taste

Directions

ROSEMARY AIOLI

Remove ¾ 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 -

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

~or- MAD-SQUAD@...

11-12-1997

Recipe by: Emeril Lagasse

Related recipes