| 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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