To purists, rumaki may seem to make a mockery of authentic Polynesian cuisine, but this starter that is said to be a fake sure is a taste treat for many of you who hanker for the best in tiki cuisine.
This dish, which has come into mainstream tiki fare more than half a century ago in the United States, is said to have first been introduced by Trader Vic’s namesake Victor Bergeron.
Not only did this impresario show off this exotic dish in his many American eateries, but the first time the hors d’oeuvre was reportedly presented to the public was in Palm Springs at the Don the Beachcomber restaurant in 1941.
That said, these days, a new Palm Springs chef is reintroducing this unique treat. Kurt Cyr has embraced how the hor ‘doeuvre and its fellow goods are as important and indigenous to mid-century modern culture as the architecture and the designs of those times.
And now, he is serving his spectacular version at the Saguaro, a hot spot in town that draws diners who are happy for the excuse to enjoy rumaki. So, here is Kury Crys’ rendition of the faux Polynesian starter that this toque-wearing imagineer has included in his new and very hot bacon-wrapped menu.
Ingredients:
9 chicken livers (sliced in half)
Water chestnuts (sliced)
6 slices bacon, cut crosswise into thirds
1 cup soy sauce
¼ cup brown sugar.
Fresh minced ginger
Fresh minced garlic
Directions:
Preheat your oven to 350˚F, marinate the chicken livers and chestnuts in the soy sauce, ginger, brown sugar, and minced garlic mixture. Then, wrap the liver and the slices of chestnut with bacon and secure these little bundles with toothpicks. Bake for 20 minutes or grill/broil the start for 10 minutes or until crispy.
And so, there you have it. Rumaki by Kurt Cry, a unique take on authentic Polynesian cuisine that fits right in and leads to cravings of more of this kind of fare. Do you like this version of this particular dish that dates back to the early days of tiki fare? Hopefully, you’ll try the recipe first and decide later. Enjoy!