Mushroom & ham kabobs with rosemary aioli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | long rosemary sprigs | |
| 16.00 | small | button mushrooms |
| ½ | pounds | parma ham; cut into 12 chunks |
| 3.00 | tablespoon | olive oil |
| 1 | === rosemary aioli === | |
| ½ | cup | mayonnaise |
| 1.00 | teaspoon | chopped rosemary; from stems above |
| 1.00 | teaspoon | lemon juice |
| 1.00 | teaspoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
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. This recipe yields 4 servings.
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
Converted by MM_Buster v2.0l.
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