| 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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