RUMAKI APPETIZERS
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
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
Make and share this Rumaki recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Livers
Time 6h40m
Yield 30 appetizers
Number Of Ingredients 12
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
RUMAKI
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
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
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
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
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.
MONKFISH RUMAKI
Categories Fish Leafy Green Pork Vegetable Appetizer Sauté Bacon Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 4
Steps:
- Sauté bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1 tablespoon pan drippings. Add monkfish to skillet and sauté until cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil.
- Return bacon to skillet. Add radicchio and 1/4 cup Honey Mustard Sauce. Sauté until radicchio wilts, about 2 minutes.
- Spoon radicchio mixture onto center of plates. Arrange monkfish around radicchio. Drizzle remaining Honey Mustard Sauce atop fish.
RUMAKI APPETIZER
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
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.
More about "monkfish rumaki recipes"
THE BEST MONKFISH RECIPES | ALLRECIPES
From allrecipes.com
Author Carl Hanson
10 BEST MONKFISH FILLETS RECIPES | YUMMLY
From yummly.com
BEST RUMAKI RECIPE | RUMAKI HOLIDAY APPETIZER - BUTTER N …
From butter-n-thyme.com
MONKFISH FILLET RECIPE | JAMIE OLIVER MONKFISH RECIPES
From jamieoliver.com
MONKFISH TAIL RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
MONKFISH RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CLASSIC RUMAKI | CANADIAN LIVING
From canadianliving.com
BAKED MONKFISH WITH LEMON, ROSEMARY AND BREAD CRUMBS
From recipesfromitaly.com
11 MONKFISH RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
10 BEST RUMAKI WITHOUT CHICKEN LIVER RECIPES | YUMMLY
From yummly.co.uk
RUMAKI - MAD MEN-ERA CHINESE COOKING — CINNAMON SOCIETY
From cinnamonsociety.com
EASY MONKFISH RECIPES | OLIVEMAGAZINE
From olivemagazine.com
EASY PAN SEARED MONKFISH WITH WHITE WINE GARLIC SAUCE
From thetopmeal.com
9 BEST MONKFISH RECIPES - IZZYCOOKING
From izzycooking.com
DELICIOUS MONKFISH CURRY - RAMONA'S CUISINE
From ramonascuisine.com
HOW TO COOK MONKFISH TO TASTE LIKE LOBSTER - FISHBASICS
From fishbasics.com
EASY MONKFISH RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
MONKFISH RECIPE - CATALAN MONKFISH WITH ROASTED GARLIC SAUCE
From honest-food.net
MONKFISH RECIPE WITH LEMON & GARLIC – SIMPLE AND EASY TO DO
From howtocook-guide.com
RECIPES/MONKFISH-RUMAKI-5441.JSON AT MASTER · …
From github.com
SRI LANKAN MONKFISH CURRY - AMBUL THIYAL | GREEDY GOURMET
From greedygourmet.com
BEST RUMAKI TERIYAKI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
JAPANESE RUMAKI RECIPE - PILLSBURY.COM
From pillsbury.com
GRILLED RUMAKI {30 MINUTES GRILLING} - KITCHEN LAUGHTER
From kitchenlaughter.com
MONKFISH RUMAKI RECIPE - COOKING INDEX
From cookingindex.com
HOW TO COOK MONKFISH: TIPS AND EASY LEMON GARLIC MONKFISH RECIPE
From masterclass.com
MONKFISH RECIPE WITH CHORIZO AND ROSEMARY - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
SCALLOP RUMAKI | MARTHA STEWART
From marthastewart.com
“POOR MAN’S LOBSTER” – MONKFISH WITH HERB BROWN BUTTER
From recipetineats.com
HOW TO COOK MONKFISH | FOOD & WINE
From foodandwine.com
A SIMPLE PARTY DESERT - RUMAKI - SIMPLY TRINI COOKING
From simplytrinicooking.com
MAKING THE POOR MAN’S LOBSTER: HOW TO COOK MONKFISH
From boatbasincafe.com
FRENCH BAKED MONKFISH - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
MONKFISH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MONKFISH RECIPES - BBC FOOD
From bbc.co.uk
10 BEST RUMAKI WITHOUT CHICKEN LIVER RECIPES | YUMMLY
From yummly.com
CHICKEN RUMAKI WITH MAPLE SYRUP TAMARI | CHICKEN.CA
From chicken.ca
HOW TO MAKE PERFECT GRILLED MONKFISH WITH LEMON AND DILL
From bbqhost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love