A return client is planning her husband’s 40th birthday party.
I already had an event booked that night, so won’t be there in person, but I have been coaching her through the preparations of this midlife milestone event in the Midwest. She’s planning to celebrate his four decades with music and photos from the 70s,80s,90s and today. Through e-mail exchanges and numerous telephone calls I contributed to the invitation, edited the slide show, consulted on play lists, reviewed the menu and offered her time and money saving strategies, organizational tips and serving suggestions.

Her menu included Rumaki. Rumaki is a word that is not used enough.
It is an hors d’oeuvre of Hawaiian origin. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.

My client got this simple recipe from her neighbor who warned her, that making this is a curse. Make it once, and moving forward people will expect and request her to make it always.

Here is the recipe in shorthand:

Rumaki
Cut Bacon slices in half. Wrap bacon around water chestnut and bake in oven for 30 minutes at 350 degrees. Drain fat half way through.

Then spread the sauce over and recook or put in a crock pot.

Sauce
1/4 mayo
1/2 c brown sugar
1/4 c chili sauce is the sauce

I look forward to trying this recipe and may add fresh garlic, ginger and soy or tamarind sauce to mine.