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