Remember Rumaki?

The Maritime Club wasn’t terribly fancy, but nothing in Mahina was fancy. Thanks to the salt spray and frequent rainstorms, the shabby little clubhouse always looked like it needed a new paint job.

Maritime Club Pohaku transparent nowebsite

What the Maritime Club did have was a magnificent oceanfront location. At high tide, sparkling waves broke on the black lava rock, misting the diners on the outdoor lanai. At low tide you could walk down the grassy bank to view the tide pools. And when it wasn’t raining, you could see clear out to the curved blue horizon.

–The Black Thumb

The Maritime Club is Mahina’s oldest private club. The bill of fare hasn’t changed since before Hawaii attained statehood, good news for fans of split pea soup, chicken a la king, and baked Alaska.

Emma Nakamura, Molly’s best friend at Mahina State, is a member. She joined the Maritime Club years ago, hoping her husband Yoshi would enjoy spending time there. He didn’t—Yoshi can be kind of a pill—but Emma decided to keep the membership anyway. Now Molly and Emma go there for happy hour most Mondays. (Everyone is already in a good mood Friday afternoon. Monday is when happy hour is really needed.)

Along with their beverages, Molly and Emma might enjoy a complimentary happy hour snack of rumaki and greasy egg rolls, served with a red-and-yellow yin-yang of ketchup and mustard.

If you’re of a certain age, you may remember rumaki. Originally offered at Don the Beachcomber’s, the dish featured bacon-wrapped chicken livers with crunchy water chestnut. Later variations have scallops instead of chicken liver. Whichever you prefer, here is an adaptable rumaki recipe:

INGREDIENTS
24 raw scallops or scallop pieces, or 1/4 lb trimmed and rinsed chicken livers (enough to make 24 pieces).

1/4 cup soy sauce

1 tablespoon grated ginger

1/2 teaspoon curry powder (optional)

Crushed garlic cloves (optional)

12 canned water chestnuts, drained and cut in half. If you have big scallops you can omit the water chestnuts.

8 bacon slices (1/2 pound), cut into thirds

24 wooden toothpicks

PREPARATION
Stir together soy sauce and ginger. Add curry powder and/or garlic if desired.

Add water chestnuts and 24 pieces of meat. Marinate in the fridge for 1 hour.

While chestnuts and livers and/or scallops marinate, soak toothpicks in cold water.

Preheat broiler.

Remove livers and/or scallops and chestnuts from the marinade and discard marinade.

Take the toothpicks out of the water and drain.

To assemble the rumaki: Place 1 piece of bacon on a cutting board and place 1 piece of liver or scallop and 1 half-chestnut in center. Wrap the bacon around the meat and chestnut and secure with a toothpick. Do this 23 more times.

Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until the bacon is crisp and the meat is cooked through, 5 to 6 minutes.

[Recipe-Duck Rumaki]

Serve immediately and enjoy a high-protein, low-sugar snack.via The Perfect Body (Professor Molly Mysteries) by Frankie Bow — Babs Book Bistro