Subject: Grilled Rumaki
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 24 2000 - 03:02:13 EDT
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F O O D F U N N Y
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Here's another from our mysterious jokester, "DRSPAGHETI":
A waiter brings the customer the steak he ordered with his thumb over
the meat.
"Are you crazy?" yelled the customer, "don't bring my meal with your
hand on my steak."
"What" answers the waiter, "You want it to fall on the floor again?"
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T O D A Y ' S R E C I P E
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With summer in full swing here in the northern hemisphere, I thought
some outdoor grilling recipes would be in order.
Rumaki was a popular cocktail party item in the '50s and '60s, and is
still a taste and texture combination that is hard to beat. My
version brings this American classic outdoors.
Grilled Rumaki
1 lb (500 g) chicken livers, trimmed and halved
1/4 cup (60 ml) soy sauce
2 Tbs (30 ml) brown sugar
1 Tbs (15 ml) finely chopped fresh ginger
Freshly ground pepper to taste
Cayenne pepper to taste (optional)
4 slices bacon, cut into 1-inch (2 cm) lengths
1 small can (8 oz, 227 g) sliced water chestnuts, drained
Combine the chicken livers, soy sauce, brown sugar, ginger, pepper,
and optional cayenne pepper in a small bowl and marinate refrigerated
for 30 minutes to 1 hour. Place a piece of bacon on a wooden or metal
skewer, followed by a piece of chicken liver and a slice of water
chestnut. Repeat until all the livers have been used. Grill over
moderate heat for 8 to 12 minutes, turning once, until the edges of
the bacon are crisp and the chicken livers are firm but slightly pink
inside. Serves 4 to 6.
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