Recipe - Mushroom And Ham Kabobs With Rosemary Aioli

4 Long Rosemary sprigs
16 small Button mushrooms
One half pound Parma ham; cut into 12
chunks
3 tablespoon Olive oil

ROSEMARY AIOLI
One half cup Mayonnaise
1 teaspoon Chopped rosemary; from stems
above
1 teaspoon Lemon juice
1 teaspoon Olive oil
Salt; to taste
Freshlyground black pepper;
to taste

Remove Three fourths 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 # EE2210 broadcast 10161997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11121997

Recipe by: Emeril Lagasse