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| Grilled Rumaki |
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| RECIPE CONTEST WINNER! When Andrea C. from Aberdeen, MD sent me this recipe, I knew we had a winner. Grilled Rumaki is also known simply as liver wrapped in bacon. (At least that's what I knew it as.) I have only seen this appetizer served at wedding receptions and fancy dinner parties. Though I'm not a major liver fan, I can put these treats down non-stop. And they're Atkins friendly! If you're not into liver, then check out the recipe for Yakitori. Thanks for the recipe Andrea! |
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| 1 lb |
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chicken livers, trimmed |
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| 3 Tbs |
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soy sauce |
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| 3 Tbs |
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Sake or dry sherry |
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| 1/2 tsp |
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freshly grated ginger or 1/4 tsp powdered |
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| 1 |
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or 2 garlic clove, crushed |
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| 1 tsp |
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sugar |
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| 1/4 tsp |
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black pepper |
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| 1 |
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can slices water chestnuts |
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| 1/2 lb |
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thinly slices center-cut bacon |
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| Prepare a hot fire. Soak bamboo skewers in water for at least 30 minutes to prevent burning. Rinse livers and pat dry. Cut liver down to bite size pieces if necessary. |
| In a medium bowl, combine soy sauce, Sake or sherry, ginger, garlic, sugar and pepper. Add chicken livers and toss to coat. Let marinate, tossing once or twice for about 15 minutes. |
| Wrap bacon around each pieces of liver and water chestnut slices. Thread onto skewers. Place on an oiled grill about 4-6 inches above the flame. Grill, turning and moving frequently to prevent flare-ups and burning, until bacon is crisp and brown and livers are cooked but still a little pink inside, about 10-15 minutes. Drain briefly on paper towels before serving. |
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| Preparation time: 20 minutes |
| Cooking time: 20 minutes |
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| Cooking Tips |
| NOTE: Add a strong smoking wood to your fire. Liver "soaks up the smoke" wonderfully. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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