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.
No comments:
Post a Comment