I was recalling Rumaki, a popular appetizer from the 1950s & 60s. Thought you might like this updated rendition and some variations.
Rumaki
1 recipe of Asian Sauce (below)
6 chicken livers, halved
6-oz can sliced water chestnuts, drained
6 slices raw bacon, halved
¼ c coconut sugar
Pour Asian Sauce into large zip-top plastic bag with livers and 12 slices water chestnuts. Close and refrigerate 4 hours. Reserve the marinade. Wrap 1 liver and 1 water chestnut slice in each piece bacon, securing with wooden toothpick. Roll in coconut sugar Broil 3” from heat for 10 min, turning once or twice until bacon is crisp. Makes 12 tapas pieces.
Asian Sauce
¼ c tamari or soy sauce
¼ c x-virgin olive oil
2 T catsup
1 T apple cider vinegar
¼ tsp pepper
¼ tsp garlic powder
Combine. Makes ½ c of sauce.
KISS Variations: Try these as Oysters in Bacon. Use 1 lb bacon, partially cooked and cut in half. Plus, an 8-oz tub or can of whole oysters, each cut in 3 pieces. Wrap bacon around an oyster; secure with wooden toothpick. Bake at 350°F for 12 min, turning once or twice. Turn this into a Rockefeller-style with the addition of baby spinach, etc. Also can do this as a Shrimp Rockefeller. Another Super Simple twist is to replace Asian Sauce with a favorite bottled sweet Thai chili or General Tso sauce. You can also eliminate the chicken livers completely, and use whole water chestnuts. Or replace the chicken livers with another protein or even a chunk of pineapple.
