Rumaki
from http://www.saveur.com/

These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on Pu Pu Platters in the mid-20th century.

Rumaki is an hors d'oeuvre of mock-Polynesian origin. It was most likely invented by Victor Bergeron, known as Trader Vic. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce and either ginger or brown sugar.

The earliest known reference to it is on the 1941 menu of the Don the Beachcomber restaurant in Palm Springs.

3 tbsp. soy sauce
1 tbsp. brown sugar
1 1" piece fresh ginger, peeled
and finely chopped
4 chicken livers, cut into thirds
3 water chestnuts, quartered
4 strips bacon, cut into thirds

1. Whisk together soy sauce, brown sugar, and ginger in a small bowl. Add chicken livers and water chestnuts and toss to coat; place in refrigerator to let marinate for 1 hour.

2. Heat oven to 425°. Strain liver and chestnuts, reserving the marinade. Pour marinade into a 1-quart saucepan and bring to a boil over high heat; set aside.

3. Place 1 slice of bacon on a cutting board, then top with 1 piece of liver and 1 water chestnut. Wrap bacon around liver and chestnut; skewer bacon in place with a toothpick. Repeat process with remaining livers, water chestnuts, and bacon. Transfer rumaki to a foil-lined sheet tray and bake, basting occasionally with the marinade, until bacon is golden brown, about 25 minutes.

Makes 12 Rumaki