Easy Rumaki 50s classic
From notyourmomma 16 years ago
- 10 minutes to make
- Serves 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. See less
Ingredients
- 1/2 chicken livers shopping list
- 9 slices of bacon halved crosswise shopping list
- 1 8 oz. can of water chestnuts drained shopping list
- 1/4 cup of soy sauce shopping list
- 1/2 teaspoon of curry powder shopping list
- 1/4 teaspoon of ground ginger shopping list
How to make it
- Cut livers in chunks.
- Wrap each bacon piece around a water chestnut and a piece of liver.
- Secure with a toothpick.
- In a medium bowl, sitr soy sauce and curry powder and ginger together.
- Add the rumaki and stir to coat.
- (These days I use a ziploc bag and I can coat them better)
- At serving time, preheat broiler or heat the hibachi grill.
- Drain rumaki and broil, or grill until bacon is crispy and the liver is cooked.
- Serve with desired dipping sauce.
- 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.
The Rating
Reviewed by 5 people-
good recipe thanks
momo_55grandma
in Mountianview loved it
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I have been looking for a way to make Chicken Livers more palatable for myself. The wife loves em. I am working on it. Perhaps this is the trick. At worst, she loves this recipe! I am sure she will.
Thanks!
Tilgidh
tilgidh
in Blackshear loved it
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