It’s that time of year again where offices are throwing potlucks, families are gathering to celebrate the holiday season, and sports fans are throwing parties. If your a part of my family that means you need to bring a delicious dish to share.
Many years ago a good friend introduced me to what she calls Rumaki (sans the chicken liver). I’ve never tried chicken liver but my instinct is to go “Eeeewwww!” This recipe is adapted from her recipe based on my memory from well over a decade ago. Shout out to BJ for bringing this into our lives.
Over the years I have hosted a myriad of events from sports parties to Christmas. I absolutely love to host. When I first started hosting I had very little experience with cooking or baking (still sucking at the baking but learning). I loved having people over but I needed to step up my food game and thanks to BJ this won and kept on winning for years to come.
Most recently I chose to bring this dish along with everyone’s favorite mini weenies with Savory BBQ Sauce to a work potluck the day before Thanksgiving. All I can say is I am an overachiever when it comes to bringing “a” dish to share. I wanted to bring something I figured no one had tried before and something I thought people would really enjoy.
- Bacon – 2 lbs
- Whole Water Chestnuts – 4 cans
- Ketchup – 1 Cup
- Sugar – 1/2 Cup
- Brown Sugar – 1 Cup
- White Vinegar – 1 Tbsp
- Salt & Pepper to taste
Wrapping the bacon around the water chestnut can be very tedious. I always try and get Stella to help out so it goes much faster. I also have to double sometimes triple the recipe depending on who and how many I am serving. The first time I made this for my family I only made a single batch. Shame on me. We were out within 10 minutes and not everyone even got one.
I learned that it is best to have at a minimum 5 wrapped water chestnuts per person. A lot of that will depend on the number of people who are also bringing food and other food options available.
Once all the water chestnuts are wrapped and a single layer on your cookie sheet(s) toss those suckers in until the desired doneness. In our family, we prefer our bacon on the chewier side, which takes approximately 30 minutes.
I do not recommend letting them cook too much on the crunchy side. In my opinion, I think they tend to taste bitter and are more difficult to eat.
- Preheat Oven 425ºF
- Line cookie sheets with tinfoil
- Cut Bacon in half
- Wrap bacon around water chestnuts and secure with toothpicks.
- Back until bacon is desired doneness. (30 minutes or so)
- Layer bacon in a row in an electric skillet to serve over time or add to a serving dish and cover with sauce.
- Add Ketchup, Sugar, Brown Sugar, and vinegar to a bowl.
- Whisk until all ingredients are combined.
- Season with salt and pepper to taste.
- Optional – place sauce into a saucepan and bring to a slight simmer, stirring occasionally.
To see more recipes from Stella and Jay click here: Recipes
-Stella & Jay