Traditional Rumaki

Ingredients:

1/4 lb chicken livers, trimmed and rinsed
1/4 cup soy sauce
1 tablespoon finely grated peeled fresh ginger
2 tablespoons packed light brown sugar
1/2 teaspoon curry powder
24 canned water chestnuts, drained
12 bacon slices, cut crosswise in half
24 wooden toothpicks, soaked in water for 1 hour

Directions:

1. Cut chicken livers into 1/2-inch pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate in the fridge for about 1 hour.
2. Preheat oven to 350 deg. F.
3. Remove livers and water chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Repeat with the rest of the ingredients.
4. Place rumaki on a broiler pan and bake for about 10-12 minutes. Then, move the oven rack up to 2 inches from heat, and turn on the broiler. Broil rumaki for about 2-3 minutes per side, turning once, until bacon is crisp and livers are cooked.
5. Serve immediately with Spicy Pineapple-Apricot Dipping Sauce (recipe follows).

Scallop Rumaki

Ingredients:

12 large sea scallops, sliced in half horizontally
1/4 cup soy sauce
1 tablespoon finely grated peeled fresh ginger
2 tablespoons packed light brown sugar
1/2 teaspoon curry powder
24 canned water chestnuts, drained
24 small fresh or canned pineapple chunks
12 bacon slices, cut crosswise in half
24 wooden toothpicks, soaked in water for 1 hour

Directions:

1. Stir together soy sauce, ginger, brown sugar, and curry powder. Add scallops and water chestnuts and toss to coat. Marinate in the fridge for about 1 hour.
2. Preheat broiler.
3. Remove scallops and water chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 scallop, 1 chestnut and 1 pineapple chunk in center. Roll up in the bacon and secure with a toothpick. Repeat with the rest of the ingredients.
4. Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and scallops are cooked, about 2-3 minutes on each side.
5. Serve immediately with Spicy Pineapple-Apricot Dipping Sauce (recipe follows).

Spicy Pineapple-Apricot Dipping Sauce

1/2 cup pineapple preserves
1/2 cup apricot preserves
1/4 cup pineapple-apricot horseradish sauce (Silver Spring brand) or honey mustard
2 tbsp soy sauce
1 tsp sambal oelek (Thai chili sauce)(more if you really like it spicy)

Mix all ingredients together in a small heatproof bowl. Microwave on high for 1 minute. Stir and set aside.