Rumaki From The Plaza Hotel In New York City Recipes

BACON WRAPPED WATER CHESTNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Soak some toothpicks in water as you prepare the other ingredients so they don't burn in the oven.
• Mix together the brown sugar and mustard until combined. Set aside.
• Cut the bacon strips in half (right in the middle), and spread evenly with the brown sugar and mustard. It's okay if it's a little messy.
• Wrap each water chestnut with a half bacon strip and roll it up, securing the bacon with a toothpick.
• Place all of the bacon wrapped water chestnuts onto a baking sheet and roast for 20 minutes, until the bacon has cooked through and the brown sugar has caramelized. Serve and enjoy!

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 FROM THE PLAZA HOTEL IN NEW YORK CITY

Steps:

• Note: you can also use 12 chicken livers instead of the smoked oysters!
• Slice the water chestnuts and bacon slices (and chicken livers, if substituting) in half.
• Fold a piece of bacon around 1/2 piece of water chestnut and 1 smoked oyster. Secure with a toothpick, making sure that the toothpick goes through the water chestnut.
• Combine the onion, tamari, sherry, garlic, ginger and pepper flakes in a bowl.
• Add prepared appetizers and marinate at room temperature for 1 hour.
• Drain on paper towels.
• Broil until bacon is crisp, turning to brown on all sides.
• Serve hot.
• Makes 24 appetizers.
• You can partially fry the bacon, if using oysters and not chicken livers.

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

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.