Mushroom And Ham Kabobs With Rosemary Aioliappetizers, fajitas, german, grilling recipes, ham kabobs, mushrooms 4 long Rosemary sprigs 16 small Button mushrooms 1/2 pound Parma ham; cut into 12 chunks 3 tablespoons Olive oil === ROSEMARY AIOLI === 1/2 cup Mayonnaise 1 teaspoon Chopped rosemary; from stems above 1 teaspoon Lemon juice 1 teaspoon Olive oil Salt; to taste Freshly-ground black pepper; to taste 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 |
