---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Mushroom And Ham Kabobs With Rosemary Aioli
 Categories: New, Text, Import
      Yield: 4 servings
 
 
        4    long sprigs of rosemary,
  :          -remove 3/4 of the rosemary
  :          -stem leaving the top of the
  :          -stem with the needles still
  :          -in t
       16 sm button mushrooms
      1/2 lb parma ham, -- cut into 12
  :          chunks
        3 TB olive oil
  :          Salt and pepper
  :          For the Rosemary Aioli:
      1/2 c  mayonnaise
        1 ts chopped rosemary from stems
  :          above
        1 ts lemon juice
        1 ts olive oil
  
  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.
  
  Yield: 4 servings
  
  Recipe By     :ESSENCE OF EMERIL SHOW #EE2210
  
  Date: Thu, 31 Oct 1996 08:27:35 -0500
 
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