recipes
7070
Spicy Rumaki (Serves 8)
Time and Temp:
Prep: 10 minutes
Cook: 14-16 minutes
Temp: 400°F
Ingredients:
½ lb chicken livers, cleaned and rinsed, cut into ½-inch
cubes
1 lb bacon slices, each cut into thirds
1 (5-oz) can whole water chestnuts, quartered
1 jalapeño pepper, thinly sliced
2 cloves garlic, minced
2 t fresh ginger, minced
4 T maple syrup
3 T soy sauce
2 T red pepper flakes
Sweet chili sauce for dipping (optional)
Directions:
1. Place chicken livers in a plastic resealable bag along
with soy sauce, ginger, and garlic. Marinate for 2 hours.
2. Remove livers from marinade; set aside. Lay the bacon
slices on a at surface. Brush one side of bacon with
maple syrup. Sprinkle some red pepper akes over bacon
then place a piece of liver at one end of the bacon. Top
with piece of water chestnut and slice of jalapeño.
3. Wrap the bacon around the liver, chestnut, jalapeño
stack by rolling it up. Slightly stretch the bacon to ensure
a tight wrap. Continue this until all liver is used.
4. Place rumaki seam-side down in Basket. Brush with
more maple syrup. Set to 400°F.
5. Cook for 6 minutes ip and cook 6 to 7 minutes to an
internal temperature of 165°F. Checking with a hand
held thermometer.
6. Once bacon has cooked to desired crispiness, remove
rumaki and serve with a sweet chili sauce (optional).
To Next Page
Loading...
