By Jacob Mathias

Hello, fellow eaters. In response to a few suggestions as well as our own love of snacks and finger foods, we’ll be doing a run of appetizers and tapas over the next few months to help change things up and get you ready for spring and summer entertaining when people actually want to leave their house.

Chicken livers are a really great start to appetizers. They’re rich, versatile and affordable. They’ll go a long way in filling up your guests making for an easier dinner selection as well. Also, rumaki comes on a toothpick which is a quintessential when it comes to group appetizers.

You will need:

1 lb of bacon strips, cut in half
1 container of chicken livers; rinsed and sliced into 1 inch pieces
1 15 oz. can water chestnuts drained
4 green onions, chopped
2 tbsp olive oil
1 tbsp sesame oil
1 tbsp honey
2 tsp soy sauce
1 tsp fish sauce
1 tsp chili paste
1 tsp black pepper
tooth picks

Which together olive oil, sesame oil, fish sauce, honey, soy sauce, chili paste, black pepper and green onions. Pour over chicken livers in a bowl and marinade for 2-3 hours.

Preheat oven to 400 degrees.

Lay the strips of bacon flat and place a water chestnut at the end, leaving half inch to start rolling. Place the marinated liver pieces on the chestnut and then roll up in the bacon and pierce with a toothpick to hold together.

Place rumaki on a broiler rack and place in oven for about 30 minutes until bacon is crisp on the outside and centers are 165 degrees.

Serve with a sauce made of equal parts soy sauce, mirin, and sesame oil.

And remember, Live to Eat!