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 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.
MONKFISH RUMAKI
Categories Fish Leafy Green Pork Vegetable Appetizer Sauté Bacon Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 4
Steps:
- Sauté bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1 tablespoon pan drippings. Add monkfish to skillet and sauté until cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil.
- Return bacon to skillet. Add radicchio and 1/4 cup Honey Mustard Sauce. Sauté until radicchio wilts, about 2 minutes.
- Spoon radicchio mixture onto center of plates. Arrange monkfish around radicchio. Drizzle remaining Honey Mustard Sauce atop fish.
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 APPETIZER
Make and share this Rumaki Appetizer recipe from Food.com.
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 1h5m
Yield 20 pieces
Number Of Ingredients 9
Steps:
- Place bacon strips on frying pan with low flame and cover pan.
- Melt some butter or margarine, and add the soy sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
- DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
- While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
- When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
- Slice the chicken livers into somewhat flat pieces.
- Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
- Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
- Set the cookie sheet with all of the Rumaki aside.
- About 20 minutes before company arrives, preheat oven to 450 degrees.
- About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
- Remove from oven and serve on a hot plate.
- Leave the toothpicks in place so they can pick it up by the toothpicks.
SCALLOP RUMAKI
Okay, they're not really rumaki, but they're good anyway. From Southern Living. Don't eat the toothpicks!
Provided by Chocolatl
Categories Pork
Time 9m
Yield 8 rumaki, 2 serving(s)
Number Of Ingredients 7
Steps:
- Microwave bacon on high for 2-2 1/2 minutes, or until partially cooked but still flexible.
- Top each scallop with some of the onion and ginger.
- Drizzle evenly with lemon juice. Wrap a bacon piece around each scallop, and secure with wooden toothpicks.
- Grill scallops on grill tray 2-3 minutes on each side, or until done.
- Or broil 3 inches from heat for 2-3 minutes on each side, or until bacon is crisp and scallops are cooked.
- Drain on paper towels.
- Garnish with chives, if desired.
Nutrition Facts : Calories 121.6, Fat 7.6, SaturatedFat 2.5, Cholesterol 25.3, Sodium 370, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 9.3
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