Best Fantabulous Rumaki With Or Without The Livers Recipes

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FANTABULOUS RUMAKI WITH OR WITHOUT THE LIVERS



Fantabulous Rumaki With or Without the Livers image

I wouldn't eat a chicken liver (ugh! chicken filters) if you paid me but I make these for company and get rave reviews every time. I make half with and half without the livers to suit my own taste. Cooking time is dependent on the size of the livers and how thick the bacon is, but plan on 8 minutes and continue to check them.

Provided by Secret Agent

Categories     Chicken Livers

Time 38m

Yield 40 rumaki

Number Of Ingredients 7

20 slices bacon, halved
20 chicken livers, cleaned and halved
40 water chestnuts
1 cup soy sauce
2 tablespoons fresh ginger, grated (or use more if you like)
1/4 cup brown sugar
4 garlic cloves, smashed

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!

Nutrition Facts : Calories 96.8, Fat 4.2, SaturatedFat 1.4, Cholesterol 175.2, Sodium 472.8, Carbohydrate 4.5, Fiber 0.3, Sugar 1.9, Protein 9.8

RUMAKI APPETIZER



Rumaki Appetizer image

Make and share this Rumaki Appetizer recipe from Food.com.

Provided by Alan Leonetti

Categories     Beef Organ Meats

Time 1h5m

Yield 20 pieces

Number Of Ingredients 9

1 (1 lb) container chicken liver
1 lb bacon
1/2 cup soy sauce
1 tablespoon minced gingerroot
1/4 cup cream sherry
1 (4 ounce) can sliced water chestnuts
1 teaspoon minced garlic
butter
wooden toothpick

Steps:

  • Place bacon strips on frying pan with low flame and cover pan.
  • Melt some butter or margarine, and add the soy sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers 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 are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
  • Slice the chicken livers into somewhat flat pieces.
  • Take a piece of chicken liver 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 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 so they can pick it up by the toothpicks.

RUMAKI - 3 WAYS



Rumaki - 3 Ways image

Traditionally, Rumaki is bacon wrapped Chicken Liver. Some people do not like chicken liver (or any organ meat), so this recipe allows to you make 3 different versions to satisfy nearly everyone: approximately 24 with liver, and 24 with either a pineapple chunk or a water chestnut, and all use the same dipping sauce.

Provided by Susan Drago

Categories     Other Appetizers

Time 1h40m

Number Of Ingredients 14

RUMAKI - 3 WAYS
1 lb chicken livers
1 can(s) whole water chestnuts (drained)
9 pineapple tidbits (fresh or canned) or 2 slices of pineapple cut into 12 chunks
1 lb bacon, cut in thirds
wooden round (not flat) toothpicks
DIPPING SAUCE
1/2 c pineapple juice (may use juice drained from canned pineapple)
1 1/2 Tbsp soy sauce or teriyaki sauce
1/2 c brown sugar firmly packed
1/2 c apricot preserves
1/4 tsp ground ginger
1 Tbsp minced garlic
1/4 c whiskey or bourbon

Steps:

  • 1. Preheat oven to 450 degrees. Soak approximately 50 toothpicks in water. Clean chicken livers and remove stringy or fatty parts. Cut each liver into 3 pieces. You should have approximately 24 pieces of liver. Cut bacon strips in half (if extra long bacon, cut in thirds). Cut water chestnuts in half.
  • 2. Assemble Rumaki: Wrap each piece of liver with a strip of bacon, securing with a toothpick. In about 1/3 of them, add a piece of water chestnut before securing with the toothpick. In one third of them, add a small chunk of pineapple instead of the water chestnut. With the remaining pieces of bacon, wrap a pineapple chunk (alone) or a water chestnut alone and secure each with a tooth pick.
  • 3. Spray the rack of a broiler pan with non-stick cooking spray. Arrange rumaki on rack and cook in a hot oven for approximately 30-40 minutes, turning once or twice to be sure bacon is crispy all over. When done, remove to paper towels to drain for a few minutes before arranging on platter. I like to use a paper doily or two to line the platter, as it also will soak up some of the drippings. Arrange Rumaki into two sections, grouping those with liver together, and those with only water chestnuts or pineapple chunks together.
  • 4. Stir together Dipping Sauce ingredients -except liquor- in small saucepan, and put on medium - low heat. Cook until sugar and preserves are completely melted. Simmer slowly for about 20 minutes to reduce liquids slightly. Set aside until Rumaki comes out of the oven.
  • 5. Add whiskey or bourbon to dipping sauce and bring to a rapid boil for approximately 5 minutes, stirring constantly to prevent boiling over. Cool for 10 minutes, then pour into small serving dish. I use a footed glass bowl that fits into the center of the platter holding the rumaki.

BACON WRAPPED WATER CHESTNUTS (RUMAKI)



Bacon Wrapped Water Chestnuts (Rumaki) image

This recipe is slightly different from the ones already posted here on 'Zaar. It was given to me by a very dear friend who is no longer with us. Everytime I make it, I think of her. Thanks, Diane. NOTE: The size can for the water chestnuts is estimated (I don't have any in my cupboard today).

Provided by Sweet PQ

Categories     < 60 Mins

Time 1h

Yield 30-40 pieces

Number Of Ingredients 5

1 (5 ounce) can water chestnuts, drained (estimated can size)
1 lb lean bacon, cut in half (for easier wrapping)
1 cup brown sugar
1/2 cup ketchup
1/8 cup soy sauce

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • If desired, cut larger water chestnuts in half for easier eating and more pieces.
  • Soak water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
  • Remove water chestnuts from soy sauce.
  • Wrap 1/2 strip of bacon around each; secure with toothpicks.
  • Reserve soy sauce.
  • Place toothpick side "up" in a 9" x 13" glass baking dish.
  • Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until crispy.
  • Remove from oven; drain bacon fat.
  • Meanwhile, mix reserved soy sauce, ketchup and brown sugar in a bowl.
  • Pour the mixture over the chestnuts to coat them evenly.
  • Bake an additional 20 to 30 minutes (again checking for crispness of bacon).
  • Serve hot, with or without seafood sauce.

TENDER BAKED CHICKEN LIVER RUMAKI



Tender Baked Chicken Liver Rumaki image

This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when fully cooked rather than a hard, dry lump. My husband and I love this version and can make a meal of them! Since these marinate, you must start them early. Marinating time is not included in the preparation time.

Provided by Lorraine of AZ

Categories     Chicken Livers

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 lb chicken liver
1 lb bacon (your favorite)
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon Bourbon (optional)

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.

Nutrition Facts : Calories 229.5, Fat 18.9, SaturatedFat 6.3, Cholesterol 156.5, Sodium 678.1, Carbohydrate 2.8, Fiber 0.1, Sugar 2.3, Protein 11.4

RUMAKI



Rumaki image

Make and share this Rumaki recipe from Food.com.

Provided by skat5762

Categories     Pineapple

Time 1h30m

Yield 40 rumakis

Number Of Ingredients 4

2 (8 ounce) cans water chestnuts, halved
1 (12 ounce) can pineapple chunks, juice reserved
1 1/2 lbs thick-sliced bacon, slices halved
1 (20 ounce) jar chutney

Steps:

  • Preheat oven to 350 degrees.
  • Slice the water chestnuts and bacon in half.
  • Layer one water chestnut half and one pineapple chunk atop each bacon.
  • Wrap bacon slices around water chestnut and pineapple; secure with toothpicks.
  • Place on broiler rack, allowing fat to drain while baking.
  • Bake for 40 minutes.
  • Turn each piece and bake an additional 20 minutes or until crispy.
  • Remove from oven.
  • Dip each piece in the chutney.
  • Reserved pineapple juice may be used to thin chutney.
  • Place all pieces on a well-greased baking sheet and bake an additional 20 to 30 minutes.
  • Note: Can freeze after first baking.
  • Freezes well up to 2 months.
  • Thaw before dipping in chutney.
  • Proceed with final baking of 20 to 30 minutes at 350 degrees.

Nutrition Facts : Calories 94.1, Fat 7.7, SaturatedFat 2.6, Cholesterol 11.6, Sodium 143.5, Carbohydrate 4.2, Fiber 0.4, Sugar 1.8, Protein 2.2

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