Recipe ~ RUMAKI
In searching the net and having Saveur magazine found some great recipes that I thought to share with everyone. These are some finger foods or appy (appetizers) to share with company (if you’re having a get-together) for anything from just hanging out with friends or having a dinner party! This particular recipe called for bacon and this would be great for all BACON lovers out there! Of which this household is a big fan! Check out the new recipe for #BaconWaffle as well as #MeatWaffle – this site just started so come back often to check out what else we have come up with…So enjoy this recipe, as you all know we will be trying this soon. Got a party to go to and this would be a great appy to bring….I’ve also have a few more to post in the next few days…stay tune! 🙂 (Images from Andre Baranowski)
| Rumaki |
| MAKES 12 RUMAKI
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century. 3 tbsp. soy sauce 1. Whisk together soy sauce, brown sugar, and ginger in a small bowl. Add chicken livers and water chestnuts and toss to coat; place in refrigerator to let marinate for 1 hour. 2. Heat oven to 425°. Strain liver and chestnuts, reserving the marinade. Pour marinade into a 1-quart saucepan and bring to a boil over high heat; set aside. 3. Place 1 slice of bacon on a cutting board, then top with 1 piece of liver and 1 water chestnut. Wrap bacon around liver and chestnut; skewer bacon in place with a toothpick. Repeat process with remaining livers, water chestnuts, and bacon. Transfer rumaki to a foil-lined sheet tray and bake, basting occasionally with the marinade, until bacon is golden brown, about 25 minutes. |
