Liverwurst Rumaki Canapes Food

RUMAKI

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 APPETIZERS

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.

RUMAKI

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.

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.

LIVERWURST DIP

Steps:

• In medium bowl, combine liverwurst and sour cream, mashing liverwurst with a fork.
• Stir in onion dip mix, steak sauce, and hot pepper sauce.
• Serve with rye crackers or party rye bread.
• Makes 2 cups.

SPAMWICH

Steps:

• On a griddle or frying pan, fry the cut sides of the buns until they are nice and crispy brown.
• Spread mustard on buns, put onion on the bottom bun.
• Fry the spam until done on one side.
• Then flip them over and arrange them in two sets of two slices with one side in each pair touching each other.
• Put two slices of cheese on each pair and leave it until the cheese melts.
• Put each pair of spam slices on one of the bottom buns, scatter pickle slices over the top of the spam, put the top slice of bun on the sandwich and plate it up.

LIVERWURST CANAPES

Steps:

• Mash liverwurst; add chili sauce and mix until smooth.
• To serve, spread on crackers or rye toast.