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| Rumaki |
| Ingredients 1 lb. fresh chicken livers 24 "coins" of jícama [see note] 12 bacon strips 1/4 cup soy sauce 1/2 teaspoon powdered ginger 1/2 teaspoon curry powder Special Equipment: 24 toothpicks soaked in fresh cold water for 1 hour Method Preheat your broiler. Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Place a chestnut on a piece of chicken liver. Wrap a piece of bacon around them, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with the spices and pour over the Rumaki; refrigerate about 1/2 hour. Broil the Rumaki 6 inches below the broiler unit until the bacon is crisp, about 20 minutes. Serve hot! Makes about 24 hors d’oeuvres. Note: Jícama is substituted here for the traditional water chestnuts. Jícama has a water chestnut texture [important in this appetizer], but a sweet, nutty flavor that plays better against the flavor of the chicken livers and marinade. To create the coins, peel and slice a jícama. Use a small canapé or biscuit cutter to stamp out quarter - size rounds. |