Rumaki From The Plaza Hotel In New York City

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 24 large canned smoked oysters in oil
• 12 canned water chestnuts
• 12 slices bacon
• 1 tablespoon minced onion
• 1/2 cup eden brand tamari soy sauce
• 1/3 cup sherry wine
• 1 garlic clove, crushed
• 1/2-1 tablespoon ginger, minced
• 1/2 teaspoon red pepper flakes (optional)

Recipe

• 1 note: you can also use 12 chicken livers instead of the smoked oysters!
• 2 slice the water chestnuts and bacon slices (and chicken livers, if substituting) in half.
• 3 fold a piece of bacon around 1/2 piece of water chestnut and 1 smoked oyster. secure with a toothpick, making sure that the toothpick goes through the water chestnut.
• 4 combine the onion, tamari, sherry, garlic, ginger and pepper flakes in a bowl.
• 5 add prepared appetizers and marinate at room temperature for 1 hour.
• 6 drain on paper towels.
• 7 broil until bacon is crisp, turning to brown on all sides.
• 8 serve hot.
• 9 makes 24 appetizers.
• 10 you can partially fry the bacon, if using oysters and not chicken livers.