RUMAKI TERIYAKI
Provided by Valerie Bertinelli
Categories appetizer
Time 1h40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
- Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
- Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.
OYSTERS RUMAKI
It's party time
Provided by Joanne Sarver
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 4
Steps:
- 1. Fry bacon 2 minutes on each side. Drain oysters; dry on paper towels. Sprinkle with salt and pepper. Wrap each with bacon slice, secure with wooden picks. Grill outside or broil indide, cook about 12 minutes or until bacon is crisp, turning once. Makes 24.
RUMAKI FROM THE PLAZA HOTEL IN NEW YORK CITY
Make and share this Rumaki from the Plaza Hotel in New York City recipe from Food.com.
Provided by carrie sheridan
Categories < 30 Mins
Time 30m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 9
Steps:
- Note: you can also use 12 chicken livers instead of the smoked oysters!
- Slice the water chestnuts and bacon slices (and chicken livers, if substituting) in half.
- Fold a piece of bacon around 1/2 piece of water chestnut and 1 smoked oyster. Secure with a toothpick, making sure that the toothpick goes through the water chestnut.
- Combine the onion, tamari, sherry, garlic, ginger and pepper flakes in a bowl.
- Add prepared appetizers and marinate at room temperature for 1 hour.
- Drain on paper towels.
- Broil until bacon is crisp, turning to brown on all sides.
- Serve hot.
- Makes 24 appetizers.
- You can partially fry the bacon, if using oysters and not chicken livers.
Nutrition Facts : Calories 74.5, Fat 5.1, SaturatedFat 1.7, Cholesterol 7.7, Sodium 437.8, Carbohydrate 2.1, Fiber 0.2, Sugar 0.5, Protein 2
BAKED OYSTERS REMICK
This recipe is so good. We used to eat these all the time when we can purchase relatively inexpensive oysters nearby in the 1970's from the California coast but now I have to reserve this for special occasions. The recipe comes from the Plaza Hotel New York City. Life is sweet when I can have these while sipping great tasting white wine and seeing the bright reddish orange sun slowly going down the Pacific Ocean. Although these are great with oysters in half shelf, it also works fine with oysters already shucked and placed on gratin plate with the topping and baked. The presentation is better with half shelf, but gratin dish method works fine and maybe easier. If Using gratin dish method, discard the shells.
Provided by Rinshinomori
Categories < 15 Mins
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise with chili sauce, mustard, paprika and Tabasco.
- Dip oysters into seasoned mayonnaise until thoroughly coated. Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters.
- Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked. The amount of time is dependent on your broiler. I have several settings.
- Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned.
- Garnish with parsley and slice of lemon or lime before serving.
RUMAKI
Provided by Brini Maxwell
Categories Broil Quick & Easy Pineapple Bacon Summer
Yield Makes 24 appetizers
Number Of Ingredients 3
Steps:
- Preheat broiler.
- Place piece of pineapple in center of each bacon strip, wrap, and secure with toothpick.
- Place rumaki on broiler pan or shallow baking pan and broil, about 5 or 6 inches from heat, until bacon is crisp, 10 to 15 minutes. Alternatively, bake in 375°F oven for 20 to 25 minutes. Serve hot.
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
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