Rumaki?

Porkchop

never made these before, but would like to try. thinking about substituting a slice of tart apple for the water chestnut. anyone made these on their egg, and if so, times, temps, and variations?

djm5x9

Porkchop:[p]How about pineapple instead of apple?
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Porkchop

djm5x9,[p]oooooohhhhh yeah! that sounds good too! have you done these?

djm5x9

Porkchop:[p]Nope, but in my minds mouth I can taste them . . . (smilie thingie) Maybe a tad of brown sugar (not too much) on them too? Either way would be tasty . . .
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WooDoggies

<p />Porkchop,[p]When I was a kid, I remember my mom making these for their grownup parties and I hated them.[p]Now, well, they're so good I just wanna roll on em.[p]For these I rinsed a pound of livers, cut them in half, mixed in a bowl with freshly grated ginger, a splash of sherry, a splash of soy sauce, a pinch of cayenne and let marinate for a few hours.
Cut bacon slices in half, placed livers on the bacon, a water chestnut on top, rolled up and secured with a teethpick.
Raised grill direct, around 325 until the bacon gets crispy.[p]These could have gone a little longer to brown up but I was hungry and I et them all.
Goes great with a green salad and a rich shiraz. [p]Next time I will add a sliver of habenaro.[p]John

GrillMeister

Whooooo Doggies, that looks good. Thanks for the pic and the recipe. I'll try it tomorrow night.[p]Ed

WooDoggies

GrillMeister,[p]"Heart Stopping Good!" is what a friend calls these morsels. heeee![p]John