Steak Rumaki Wbourbon Vanilla Sauce Recipes

STEAK RUMAKI W/BOURBON VANILLA SAUCE

Steps:

• Whisk bourbon, sugar and vinegar together in a bowl; set aside.
• Season the steak with salt and pepper.
• Wrap each chunk in a piece of bacon along with a piece of scallion and a slice of water chestnut, skewer with a toothpick.
• Heat saute pan over medium heat. Brown rumaki on all sides about 8 minutes total; transfer to a plate.
• Pour off drippings, then deglaze pan with bourbon mixture. Simmer until slightly syrupy, 2-3 minutes. Take off heat; add vanilla and salt to taste.
• Serve sauce over rumaki.

BEEF TENDERLOIN RUMAKI

Steps:

• 1. Preheat oven to 400 degrees. Cover large baking sheet with aluminum foil and spray with nonstick cooking spray. I use olive oil.
• 2. Combine soy sauce, Worcestershire sauce, ginger, garlic powder, water, honey and ketchup in small saucepan. Simmer over low heat for 10 minutes.
• 3. Wrap one piece of red pepper, one water chestnut, one piece of green onion and one piece of beef with half slice of bacon. Secure with toothpick. Repeat until all are wrapped.
• 4. Place on cookie sheet and bake ten minutes. Remove from oven, gently turn and baste with soy/ginger marinade. Place back in oven for 8-10 minutes. Remove and baste. Repeat until bacon is good and crispy; approximately 30 minutes.
• 5. NOTES For added crispiness you can turn on the broiler the last minute of cooking but broilers are unpredictable to keep a close eye on them.

RUMAKI - 3 WAYS

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.

RUMAKI APPETIZERS

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.