| 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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