Mushroom & Ham Kabobs With Rosemary Aioli Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: long sprigs of rosemary,
Directions:
: -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
Source from luhu.jp
: -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
Source from luhu.jp