Chicken Scallion Rumaki And Pineapple Rumaki Recipes

RUMAKI

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

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.

RUMAKI

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

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.

RUMAKI TERIYAKI

Steps:

• Stir together the teriyaki sauce and garlic in a medium bowl, then add the livers and water chestnuts. Toss to coat. Marinate, covered, in the refrigerator for 1 hour. Soak 24 toothpicks in cold water for at least 1 hour.
• Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center. Fold one side of the bacon over them, and thread a toothpick through the bacon, then the chestnut and liver. Wrap the remaining bacon edge around this parcel and secure on the toothpick. Repeat with remaining ingredients to make 24 rumaki.
• Broil the rumaki on a rack set over a baking sheet (covered with aluminum foil for easy clean up) 2 inches from the heat for 4 minutes. Flip them over and broil for 2 minutes more. Brush the rumaki with additional teriyaki sauce and return to the broiler for 2 more minutes. Place on a serving tray and serve immediately.

GRILLED PINEAPPLE RUMAKI

Steps:

• Combine all marinade ingredients in a nonreactive bowl.
• Add pineapple and stir.
• Let marinate 1 hour.
• Drain marinade and strain into a saucepan.
• Bring to a boil over high heat.
• Cook until syrupy, about 5 minutes. Set aside.
• Wrap each pineapple piece with an herb sprig and a piece of bacon.
• Secure the bacon with a bamboo skewer or a wooden toothpick.
• Can be prepared several hours ahead up to this point.
• Set up grill for three-zone grilling and preheat (see intro for instructions).
• Brush and oil the grill grate.
• If using skewers, fold a length of aluminum foil in half lengthwise and place on grate on the edge closest to you, so that it covers all three heat zones. (You will not need the foil if using toothpicks; it's to keep the ends of the skewers from burning.).
• Place rumaki on hot zone. If using skewers, make sure the ends are on top of the foil shield. Do this in batches if necessary.
• Grill until bacon is crisp, 2-3 minutes on each side, basting with the reserved marinade syrup.
• Move to medium or cool zone if the bacon fat causes flareups.
• Serve drizzled with any remaining glaze.
• If using toothpicks, be sure to take them out!

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

Steps:

• Preheat broiler.
• Place piece of pineapple in center of each bacon strip, wrap, and secure with toothpick.
• Place rumaki on broiler pan or shallow baking pan and broil, about 5 or 6 inches from heat, until bacon is crisp, 10 to 15 minutes. Alternatively, bake in 375°F oven for 20 to 25 minutes. Serve hot.

PINEAPPLE RUMAKI

Steps:

• Combine the french dressing and pineapple chunks in a bag to marinate for 15 minutes.
• Cut each of the bacon slices into three pieces (1 bacon slice=3 small stripes of bacon).
• Preheat your oven to broil and set for 350 degrees.
• After the 15 minutes are up, take the pineapple chunks and wrap them with the bacon and put a wooden toothpick through the bacon and the pineapple to secure the rumaki together.
• Take a baking sheet and put the rumaki onto the baking sheet.
• Broil one side of the rumaki until it looks done, which should be around 6-8 minutes depending on how hot your oven is (if you want the rumaki to be crisper, leave it under the broil for a little longer).
• After the one side of the rumaki is cooked, take the baking sheet out. Grab the toothpick and flip the rumaki to the other side, which is not cooked. (Be careful as the baking sheet will be hot.).
• Put the baking sheet in the oven again. Broil for another 6-8 minutes.
• Take the baking sheet out of the oven and let cool for a few minutes.
• Now get ready to serve the rumaki.