Subject: Grilled Rumaki
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 02 2003 - 02:51:33 EDT
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FOOD FUNNY
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Thanks to George in Poughkeepsie for this slightly naughty food funny:
A man wants to celebrate his wife's birthday by throwing a party so he
orders a birthday cake. The salesman asks him what message he wants
to put on the cake. He thinks for a while and says, "Let's put, 'You
are not getting older, you are getting better.'"
The salesman asks, "How do you want me to put it?"
The man says, "Put 'You are not getting older' at the top and 'You are
getting better' at the bottom."
The real fun didn't start until the cake box was opened and the entire
party watched the message decorated on the cake: "You are not getting
older at the top. You are getting better at the bottom!"
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TODAY'S RECIPE
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Apropos of the change of season and the onset of summer (sorry
southern hemispherians, but about 98 percent of all Recitopians live
in the northern hemisphere), I have decided to feature some of the
recipes from Issue #6 of World Wide Recipes EXTRA! titled "Nothing
but Summer Grilling Recipes" which is available for only $5 at
http://www.worldwiderecipes.com/extra.htm or by sending a blank email
to mailto:Check@wwrecipes.com
Here are a few of the more than 50 recipes that have never been
published in this ezine before:
Monday's Starter
Grilled Rumaki
Tuesday's Soup or Salad
Grilled Onion Salad
Wednesday's Side Dish
Sweet Potatoes with Cinnamon Butter
Thursday's Entree
Rosemary-Skewered Scallops
Friday's Dessert
Peppered Pineapple
This is a grilled version of a classic American appetizer that was
popular in the '50s and '60s.
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 directly
over hot coals 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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