Rumaki

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             FOOD FUNNY
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Here's one I hadn't heard before from Rosemary Zwick:

Joe was telling his buddy Jack about a recent diagnosis of his high
blood pressure. "The doctors told me to quit eating red meat,"

Joe said, "Well, did you quit?" asked Jack.

Joe replied, "Sure did. You think I'm a dummy or something? I haven't
had a drop of ketchup on my hamburgers since!"

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             TODAY'S RECIPE
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This appetizer was popularized by Vic Bergeron via his famous chain of
"Trader Vic's" restaurants, and gained widespread popularity in the
1950s. I have had people who swear they hate chicken livers tell me that
these are delicious. The original recipe called for deep frying, but
this baked version eliminates at least some of the fat.

Rumaki

12 chicken livers
12 to 15 slices of bacon, cut in half crosswise
2 (500 ml) cups soy sauce
1 Tbs (15 ml) chopped fresh ginger (optional)
1 small can (8 oz., 227 g) sliced water chestnuts, drained
About 1/2 cup (125 ml) brown sugar

Combine the chicken livers, the soy sauce, the bacon slices, and the
optional ginger in a bowl and refrigerate for 2 to 4 hours. Drain off
and discard the soy sauce and cut each chicken liver in half (or smaller
if needed to make a bite-sized piece). Dip each slice of bacon in the
brown sugar, lightly coating both sides. Place the bacon on a flat work
surface and place a slice of water chestnut in the center. Place a piece
of chicken liver on top of this. Fold both ends of the bacon over the
top of the chicken liver and secure all with a toothpick. Bake on a wire
rack placed over a shallow baking pan (to catch the drippings) in a
preheated 400F (200C) oven for 20 to 30 minutes, until the bacon is crisp.
Serve immediately.
Makes 24 to 30 appetizers.
Received on Fri May 8 15:09:03 2009