---------- 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