 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
A classic finger food always served from the barbecue poolside. Often with a Tiki Typhoon punch. Pulled from mom's recipe box. She'd make a sauce with Coleman's dry mustard and sake for a dipping sauce and have jarred sweet and sour sauce (LaChoy) I think to tone it down a bit. Read more . Really they are quite good and as kids we loved them. Ingredients:
1/2 chicken livers |
9 slices of bacon halved crosswise |
1 8 oz. can of water chestnuts drained |
1/4 cup of soy sauce |
1/2 teaspoon of curry powder |
1/4 teaspoon of ground ginger |
Directions:
1. Cut livers in chunks.
2. Wrap each bacon piece around a water chestnut and a piece of liver.
3. Secure with a toothpick.
4. In a medium bowl, sitr soy sauce and curry powder and ginger together.
5. Add the rumaki and stir to coat.
6. (These days I use a ziploc bag and I can coat them better)
7. At serving time, preheat broiler or heat the hibachi grill.
8. Drain rumaki and broil, or grill until bacon is crispy and the liver is cooked.
9. Serve with desired dipping sauce.
10. For some odd reason, this makes me think of James Bond and ice cold martinis. Could be a flashback photo of my youth, watching the adults smoking and having laughs.
|
|