Post #616529 by GentleHangman on Wed, Dec 7, 2011 8:27 AM

Rumaki has always been a favorite of mine going all the way back to the mid 1960's when I was literally living out of my paperback copy of "The James Beard Cookbook"(First Edition-circa 1959). I modified one of his recipes (I think it was for chicken hearts) and used it to make Rumaki using either chicken livers or chunks of chicken tenderloin.

RUMAKI a la BEARD:

Equal parts:
Olive Oil
Dry Sherry
Soy Sauce

Add any or all the seasonings below to the mixture:
Garlic powder, dry mustard & curry powder to taste.

Chicken livers halved or chicken tenderloin cut up
Bacon partially cooked (NOT CRISP - just nice and soft)and cut in half cross-wise

Water chestnuts halved.

Marinate the meat for 3 to 4 hours (Not the Bacon)

Wrap a piece of liver or chicken around a water chestnut half, wrap with bacon strip and secure
with a wooden toothpick.

Broil for 2-3 minutes per side.

I began making these in 1966 with this recipe and still do to this day.

I bet you feel more like you do now now than you did when you came in.

GH

[ Edited by: gentlehangman 2011-12-18 13:11 ]

[ Edited by: gentlehangman 2011-12-19 11:05 ]