Our very dear friend Teresa, who sadly passed too soon several years ago, used to make the best Rumaki for our Christmas and New Year’s parties. It’s a great party snack for the holidays. God bless your sweet soul TJ.
TJ’s Teriyaki Rumaki
1 container chicken liver
1lb bacon
1⁄2 cup Teriyaki sauce
1 tablespoon fresh, minced ginger (about 1 inch knob)
1⁄4 cup cream sherry
1 (4 ounce) can sliced water chestnuts
1 clove minced garlic
Butter
Wooden toothpicks
Place bacon strips in a cold frying pan. Turn on a low flame and slowly render the fat from the bacon.
Melt some butter or margarine, and add the teriyaki 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 1/2-inch 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.