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CATEGORY CUISINE TAG YIELD
Appetizers, Grilling, Ham, Kabobs, Mushrooms 4 Servings

INGREDIENTS

4 Long Rosemary sprigs
16 sm Button mushrooms
1/2 lb Parma ham; cut into 12 chunks
3 tb Olive oil
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

INSTRUCTIONS

ROSEMARY AIOLI
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

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