Recipe of the Week | Rumaki
Guest Blogger - Oct 19, '22 - Recipes - Recipe of the Week
Rumaki from Daniel Parks
"In 1974 and 1975 my wife and I lived in Raleigh while I finished up at North Carolina State University. Part of my junior/senior year curriculum requirement was to obtain an internship in the private sector at a Hospitality or Private Country Club Operation. I had the opportunity to do this at Carolina Country Club on Glenwood Avenue in Raleigh. During this time I worked with Chef Bruce Parks, no relation, in the food service operation especially in regards to group food functions. This recipe is a simple basic traditional appetizer served at receptions and cocktail parties. This recipe is outdated by today’s standards but brings back great memories for me. This is best served in a heated chafing dish, as both an elegant and inexpensive hors d ’oeuvres." - Daniel Parks
Ingredients
2 lb. chicken livers
20 slices of lean bacon
2 cloves minced garlic
1 1/2 cup soy sauce
2 4 ounce cans sliced and drained water chestnuts
1/4 teaspoon ground ginger
Directions
- In a bowl, mix together soy sauce, garlic and ginger.
- Cut livers in half. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator.
- Cut bacon into two pieces from each slice.
- 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 place Rumaki on baking sheet about 1 inch apart.
- Preheat oven to 400 degrees and bake for 30 minutes turning with tongs once.
Yields
40 pieces
