Mushroom and Ham Kabobs with Rosemary Aioli Recipe

                                      Mushroom and Ham Kabobs with Rosemary Aioli

10 long sprigs of fresh rosemary
1 can button mushroom
1 whole Parma ham (to be sliced into chunks)
1 cup olive oil
Salt and pepper
For the Rosemary Aioli:
1cup mayonnaise
2 teaspoon chopped rosemary from stems above
2 teaspoon lemon juice
2 teaspoon olive oil
5 pcs garlic
1/2 teaspoon AJI-SHIO Seasoning Mix with Pepper
Cooking Procedure:
1. Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem.
2. Use 4 mushrooms and 3 pieces of ham per skewer.
3. Brush each skewer with 1 teaspoon of oil.
4. 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 and AJI-SHIO Seasoning Mix with Pepper.
5. Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli.

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