RUMAKI
Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.
Provided by Food Network
Categories appetizer
Time 3h
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
- Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
- To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
- Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.
RUMAKI
Steps:
- Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp.
RUMAKI
This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.
Provided by Dot
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
- Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g
MARINATED WILD DUCK RUMAKI
Wild duck has a "liver-y" flavor and look, which I do not like. However, my husband is a duck hunter so I had to figure out what to do with his catch. I came up with this recipe years ago and make it as an appetizer on Thanksgiving or Christmas. The marinade takes care of the gamey flavor, so even I enjoy eating these tasty little treats. My husband and 3 boys always gobble these down in one sitting. It's great finger food. You can adjust the marinade by tasting it before putting the duck in it. Make sure you inspect the duck for BBs! This recipe requires marination overnight.
Provided by Gina Farina
Categories Poultry
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the marinade ingredients in a bowl and mix well.
- Cut the duck breasts into pieces that are about 1/2" x 1/2" x 1-1/2". Place in marinade overnight in the fridge (ziploc works great).
- Cut the bacon in half so that you get twice as many short pieces. Fry until half-way cooked. This is necessary if you want the bacon to be equally cooked as the duck, otherwise the fatty part will be mostly uncooked and too chewy.
- After marinading overnight, drain the duck. Wrap each piece of duck with a piece of bacon and secure with a toothpick (make sure it goes completely through).
- Place wrapped pieces on a foil-lined cookie sheet that has sides. You can put quite a few on a sheet and they will still cook well.
- Bake at 325ºF for 30 minutes or until the duck and bacon are done.
- Serve with a tangy, slightly spicy-hot lemon, orange or apricot dipping sauce, like LeAnn Chin's Lemon Chicken Sauce or Panda Express Orange Sauce. Be sure to serve with sauce!
Nutrition Facts : Calories 354.4, Fat 32.4, SaturatedFat 9.7, Cholesterol 38.6, Sodium 2484.2, Carbohydrate 5.5, Fiber 0.5, Sugar 3, Protein 10.5
RUMAKI VARIATIONS
Provided by The Hearty Boys
Categories appetizer
Time 50m
Yield 40 to 60 pieces
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Cut each slice of bacon in half. Wrap one water chestnut in 1of the pieces of bacon, making sure to overlap. Secure the bacon with a toothpick and put it on a sheet pan. Repeat the process with the remaining water chestnuts, pineapple chunks and scallops.
- Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove, let cool 10 minutes and serve immediately.
TENDER BAKED CHICKEN LIVER RUMAKI
This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when fully cooked rather than a hard, dry lump. My husband and I love this version and can make a meal of them! Since these marinate, you must start them early. Marinating time is not included in the preparation time.
Provided by Lorraine of AZ
Categories Chicken Livers
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Wash and trim chicken livers; cut each in half. Cut bacon strips in half and precook strips halfway. This is important since otherwise they would not finish cooking in a timely manner when baked. Be sure not to cook the bacon till it is crispy or it will not wrap around the livers properly.
- Wrap one bacon strip around each liver half. Some people also include a water chestnut half with the liver, but I do not.
- Fasten bacon around liver with a toothpick.
- In a bowl or large plastic storage bag, combine the soy sauce, brown sugar and bourbon, if used. Add the prepared rumaki and cover the bowl or seal the bag. Allow to marinate for 6 to 8 hours or two hours at the least. Drain well.
- Arrange rumaki on a baking sheet with sides. Bake in a preheated 325 degree oven for 1/2 hour or until cooked as desired.
Nutrition Facts : Calories 229.5, Fat 18.9, SaturatedFat 6.3, Cholesterol 156.5, Sodium 678.1, Carbohydrate 2.8, Fiber 0.1, Sugar 2.3, Protein 11.4
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- I like to clean/remove as much excess from the livers as possible while keeping the livers "Large" as possible
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