PICKLED GARLIK RUMAKI (24 Pieces)
Thank you to T. Anderson for this recipe!
6 chicken livers, quartered
12 slices bacon, thin sliced , cut in half crosswise
24 Red Chili Pickled Garlik cloves***
1 cup loosely packed light brown sugar
Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees.
Roll up a piece of liver and a garlic clove in a half slice of bacon then skewer it together with a toothpick and dip it in brown sugar. Repeat with remaining pieces.
Arrange rumaki on a large wire rack (do not crowd) over a large shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is thoroughly cooked and beginning to crisp.
***Variation: For a "less spicy" rumaki, use the Mild or Jalepeño Pickled Garlik... or try it "very spicy" with the Habanero variety!
"A day without Garlik...Tasteless"!