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| Makes approximately 2-dozen: But trust me… you will need 2x more than you think you will use. I made these for gallery openings while in school at Mitchell… there were never enough. I served them on spinach leaves in one of my bisque-ware organic bowls. |
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| Teriyaki sauce: |
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| 2 cup |
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dry sherry |
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| 1- 1/2 cup |
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soy sauce |
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| 1 cup |
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Ketchup |
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| 1/2 cup |
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oil |
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| 1/4 cup |
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vinegar |
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| 2 |
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cloves garlic, crushed |
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| 1 tsp |
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pepper |
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| Hors d'oeuvre |
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| 1/2 tsp |
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grated fresh ginger (1 inch grated) |
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| 1 |
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can sliced water chestnuts, |
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| 1 lb |
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chicken livers cut each liver in half for a total of 24 pieces |
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| 1 lb |
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bacon cooked but still movable |
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| Marinate liver pieces and water chestnuts in Teriyaki sauce and ginger, over night or at least 2 hours. Divide liver pieces into 24 amounts. Place one piece of water chestnut inside each piece of liver, and wrap with bacon. Secure with toothpick. (To hold for up to one hour, cover with plastic wrap and refrigerate until ready to use.) Roll each in brown sugar and place Rumaki on a broiling pan and broil 4 inches from heat for 5 minutes or until bacon is crisp on both sides. Serve immediately.
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |