Gary H. NJ
TVWBB Platinum Member
These are too fun not to make. Yummy too.
Ingredients:
1/4 lb chicken livers, trimmed and rinsed
1/4 cup soy sauce (I recommend 1/8 cup)
1 tablespoon finely grated peeled fresh ginger
2 tablespoons packed light brown sugar
1/2 teaspoon curry powder
12 canned water chestnuts, drained and halved horizontally
8 bacon slices (1/2 pound), cut crosswise into thirds
Preparation:
Cut chicken livers into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour.
While livers marinate, soak toothpicks in cold water 1 hour. Drain well.
Preheat broiler.
Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Make 23 more rumaki in same manner.
Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.
Read More http://www.epicurious.com:80/r...106255#ixzz1qBbt4zx9
Pics here.
Ingredients:
1/4 lb chicken livers, trimmed and rinsed
1/4 cup soy sauce (I recommend 1/8 cup)
1 tablespoon finely grated peeled fresh ginger
2 tablespoons packed light brown sugar
1/2 teaspoon curry powder
12 canned water chestnuts, drained and halved horizontally
8 bacon slices (1/2 pound), cut crosswise into thirds
Preparation:
Cut chicken livers into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour.
While livers marinate, soak toothpicks in cold water 1 hour. Drain well.
Preheat broiler.
Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Make 23 more rumaki in same manner.
Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.
Read More http://www.epicurious.com:80/r...106255#ixzz1qBbt4zx9
Pics here.