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
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
Make and share this Rumaki recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Livers
Time 6h40m
Yield 30 appetizers
Number Of Ingredients 12
Steps:
- Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
- Add chicken livers and mix gently.
- Refrigerate 6 hours or overnight.
- Preheat broiler or over grill to high.
- Drain marinade from chicken livers, reserving 1/4 cup.
- Chop larger chicken livers in half or thirds.
- Cut each bacon slice into 2 pieces.
- Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
- Top with a chicken liver and fold sides of bacon over.
- Run a toothpick through the rumaki to secure it.
- Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
- Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
- Baste the rumaki with this mixture and set aside.
- Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
- During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
- Serve hot.
Nutrition Facts : Calories 96.3, Fat 6.1, SaturatedFat 1.9, Cholesterol 59.5, Sodium 235.2, Carbohydrate 4.3, Fiber 0.1, Sugar 3.3, Protein 4.1
RUMAKI APPETIZERS
These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. -Janice Thomas, Milford, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 appetizers.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.
Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
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.
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
Make and share this Rumaki recipe from Food.com.
Provided by _Pixie_
Categories Poultry
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken livers in half or into large chunks.
- Cut the largest chestnuts in half.
- Cut the bacon strips in half, crosswise.
- Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick.
- Place in a shallow pie plate as you make them.
- Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving.
- Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides.
- Serve hot.
Nutrition Facts : Calories 170, Fat 12.1, SaturatedFat 4, Cholesterol 146.2, Sodium 553.6, Carbohydrate 5.1, Fiber 0.6, Sugar 1, Protein 9.9
RUMAKI TERIYAKI
This is a tasty Filipino appetizer made with chicken livers, water chestnuts, and pineapple wrapped in bacon.
Provided by lola
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk the soy sauce, vinegar, and sugar together in a bowl until the sugar is completely dissolved; pour into a large skillet and place over medium heat. Cook the chicken livers in the sauce until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the livers into bite-sized pieces.
- Preheat an oven to 425 degrees F (220 degrees C).
- Place one piece of liver, a water chestnut, and a pineapple chunk on a piece of bacon and secure the bacon wrap with a toothpick by inserting through all the ingredients. Place on a baking tray, and repeat until all the ingredients have been wrapped.
- Bake in the preheated oven on the second rack until the bacon is crispy, about 5 minutes. Serve hot.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 5.5 g, Cholesterol 168.9 mg, Fat 3.8 g, Fiber 0.3 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 489.8 mg, Sugar 4 g
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