Mushroom And Ham Kabobs With Rosemary Aioli

Recipe Ingredients

4		Rosemary sprigs
16		Button mushrooms (small)
1/2 lb	227g / 8oz	Parma ham - cut into 12 chunks
3 tablespoons	45ml	Olive oil
		Rosemary Aioli
1/2 cup	118ml	Mayonnaise
1 teaspoon	5ml	Chopped rosemary - from stems above
1 teaspoon	5ml	Lemon juice
1 teaspoon	5ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse

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