Mushroom & ham kabobs with rosemary aioli

Yield: 4 servings

Measure 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

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

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