Rumaki Chicken Livers Sea Scallops Or Both Food

RUMAKI TERIYAKI

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.

CHICKEN SCALLION RUMAKI AND PINEAPPLE RUMAKI

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack.
• Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet.
• Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack.
• Bake the chicken and pineapple rumaki until the bacon is crisp, 20 to 25 minutes. Serve the rumaki on a platter, sprinkled with the sesame seeds.

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

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.

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 (CHICKEN LIVERS, SEA SCALLOPS OR BOTH)

Steps:

• Place bacon strips on frying pan with low flame and cover pan.
• Melt some butter and add the soy sauce, ginger, sherry and garlic in another frying pan with the chicken livers, scallops, or both, 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 and scallops are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
• Slice the chicken livers and scallops into somewhat flat pieces.
• Take a piece of chicken liver or scallop, 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, scallops, 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 for serving.

RUMAKI VARIATIONS

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.

FANTABULOUS RUMAKI WITH OR WITHOUT THE LIVERS

Steps:

• Wrap half piece of bacon around half of a chicken liver and one water chestnut. Secure with a toothpick.
• Mix the marinade in a bowl and let the rumaki marinate for several hours or even overnight.
• Cover a sheet pan with a silpat or foil sprayed with cooking spray and broil close to the heat source (but not so close your toothpicks burn up) until the bacon is crispy and the liver is cooked through. Serve hot.
• For non-liver chefs:.
• If you half everything in the recipe, the soy sauce is still too much. I would quarter the soy sauce and use oil or water to make up the difference in volume. I also rotated the pan once under the broiler and actually flipped all the rumaki once with tongs. The ginger, garlic, and brown sugar are amazing. Use high quality water chestnuts if you can.
• Enjoy!

TENDER BAKED CHICKEN LIVER RUMAKI

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.

RUMAKI TERIYAKI

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.

SCALLOP RUMAKI

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.