Mushroom And Ham Kabobs With Rosemary Aioli

Death is the moment of destiny; the seal of eternity; the cessation of probation; the commencement of retribution and judgment! The antecedents of death are dreadful – so are the accompaniments – so are the consequences! To every sense – death is revolting! To every social affection – death is crucifying! To reason – death is perplexing! To everything but saving faith – death is overwhelming!

John Angell James

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

INGREDIENTS

4		Long Rosemary sprigs
16		Button mushrooms
1/2	lb	Parma ham, cut into 12
		chunks
3	T	Olive oil
1/2	c	Mayonnaise
1	t	Chopped rosemary, from stems
		above
1	t	Lemon juice
1	t	Olive oil
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

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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