Rumaki Appetizer Recipes

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RUMAKI APPETIZERS



Rumaki Appetizers image

These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. -Janice Thomas, Milford, Nebraska

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 appetizers.

Number Of Ingredients 6

1/2 cup packed brown sugar
1/4 cup mayonnaise
1/4 cup chili sauce
14 whole water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained
7 bacon strips, halved

Steps:

  • In a small saucepan, combine the brown sugar, mayonnaise and chili sauce. Cook and stir over medium heat until mixture comes to a boil; set aside., Place a water chestnut and pineapple chunk on each piece of bacon; roll up bacon and secure with a toothpick. Place on a broiler pan. Broil 4-5 in. from the heat 4-5 minutes on each side or until bacon is crisp. Serve with sauce.

Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 162mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

RUMAKI



Rumaki image

Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.

Provided by Food Network

Categories     appetizer

Time 3h

Yield 10 servings

Number Of Ingredients 13

2/3 cup light brown sugar
1/2 cup soy sauce
1/4 cup canola or vegetable oil
1/4 cup sesame oil
One 15-ounce can pineapple chunks, drained and 1/3 cup juice reserved
2 tablespoons rice wine vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, finely minced
One 1/2-inch piece fresh ginger, grated
One 8-ounce can sliced water chestnuts, drained
1 1/2 pounds sliced bacon (approximately 20 slices)
4 ounces chicken livers (approximately 20)
1/4 cup turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
  • Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
  • To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
  • Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

RUMAKI RECIPE - BACON WRAPPED



Rumaki Recipe - Bacon Wrapped image

Simple, but elegant easy holiday appetizer that will become your family favorite.

Provided by Steven Pennington

Categories     Holiday Appetizer     Holiday-Party-Game Day Appetizer

Time 33m

Number Of Ingredients 19

24 livers Chicken Livers
Bacon - Thin Strips (Cut in half lengthwise )
1 cup Soy Sauce
1 Tablespoon Brown Sugar
½ Tablespoon Minced Ginger
1 teaspoon Chopped Garlic
24 sliced Water ChestNuts
Daikon Radish (Sliced)
Beef Tenderloin (cubed)
Cantaloupe (cubed)
Honeydew Melon (cubed)
Dates (whole)
Pickled Watermelon (cubed)
pinch Cayenne Pepper (optional)
1 cup Teriyaki Sauce
1 cup Hoisin Sauce
1 cup Grape Jelly w/ Chipotle in Adobo Sauce
1 cup BBQ Sauce
1 cup Maple Syrup

Steps:

  • Clean/remove as much excess from the livers as possible while keeping the livers as "Large" as possible.
  • Cutaway pieces that do not look like something you'd like to eat. Use a small knife and make small cuts where needed trying to keep the liver in tactic.
  • Combine the soy sauce, chopped garlic, brown sugar, and chopped ginger into a large bowl.Add the livers to the marinate. Place into the refrigerator for one hour.
  • Slice the bacon in half lengthwise. You do not want to use too much bacon or the cooking time will be longer. Which risks overcooking the livers or beef, or chicken.Cutting the bacon strips in half will make it easy to wrap each chicken liver tightly.
  • Lay one piece of bacon flat on a cutting board. Take a slice of water chestnut and place it at one end of the bacon strip. Add a piece of liver on top of the water chestnut. Tip: Add small slices of jalapeno
  • Next, roll the bacon starting at the end with the liver and roll the bacon on top of itself. No rules on how you wrap. Another option is wrapping the bacon in circles all around the liver.Secure with toothpicks
  • Place the rumaki on a cookie sheet. Or, I like using a wire rack so the rumaki isn't touching the cookie sheet. It helps crisp things up nicely.Bake @ 375 for 15 to 20 minutes
  • Add the glaze of choice after cooking. Use a paintbrush or spoon to cover.
  • Then place the rumaki back into the oven for 3 to 5 minutes to set the glaze.

Nutrition Facts : ServingSize 2 piece, Calories 167 kcal, Carbohydrate 27 g, Protein 10.7 g, Fat 6.45 g, SaturatedFat 0.45 g, Cholesterol 91 mg, Sodium 120 mg, Fiber 0.87 g, Sugar 3.1 g, UnsaturatedFat 5 g

RUMAKI



Rumaki image

Provided by Food Network

Categories     appetizer

Time 4h30m

Yield 24 servings

Number Of Ingredients 4

6 chicken livers, quartered
12 slices bacon, halved crosswise
12 water chestnuts, halved
1 cup loosely packed light brown sugar

Steps:

  • Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp.

RUMAKI



Rumaki image

This traditional hot appetizer is always a crowd pleaser. Chicken livers and water chestnuts are marinated in a simple, savory sauce, then wrapped with bacon and fried.

Provided by Dot

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h35m

Yield 12

Number Of Ingredients 7

1 ½ cups teriyaki sauce
½ teaspoon minced garlic
½ teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying

Steps:

  • In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
  • Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
  • Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
  • Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Nutrition Facts : Calories 259 calories, Carbohydrate 6.1 g, Cholesterol 115.6 mg, Fat 21.3 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.6 g, Sodium 1633.2 mg, Sugar 5.1 g

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.

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.

RUMAKI



Rumaki image

Make and share this Rumaki recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken Livers

Time 6h40m

Yield 30 appetizers

Number Of Ingredients 12

1 lb chicken liver
1/4 cup soy sauce
1/4 cup dry sherry
3 tablespoons brown sugar
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon cooking oil
1 teaspoon toasted sesame oil
14 -16 slices bacon
1 (5 ounce) can sliced water chestnuts, rinsed and drained
1/4 cup brown sugar
28 -32 wooden toothpicks (not frilled)

Steps:

  • Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
  • Add chicken livers and mix gently.
  • Refrigerate 6 hours or overnight.
  • Preheat broiler or over grill to high.
  • Drain marinade from chicken livers, reserving 1/4 cup.
  • Chop larger chicken livers in half or thirds.
  • Cut each bacon slice into 2 pieces.
  • Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
  • Top with a chicken liver and fold sides of bacon over.
  • Run a toothpick through the rumaki to secure it.
  • Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil.
  • Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended.
  • Baste the rumaki with this mixture and set aside.
  • Broil/grill rumaki for 8-10 minutes or until browned and cooked through.
  • During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown.
  • Serve hot.

Nutrition Facts : Calories 96.3, Fat 6.1, SaturatedFat 1.9, Cholesterol 59.5, Sodium 235.2, Carbohydrate 4.3, Fiber 0.1, Sugar 3.3, Protein 4.1

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