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I’ve made these for years for Christmas Eve and New Years, I give meaty bacon cut in half lengthways a nice blanch, then wrap around a drained canned smoked oyster pierce with a pick, place in zip bag with soya sauce to coat. Let marinate for at least several hours or better yet overnight flipping regularly then broil. I didn’t realize you could do it with anything but chicken liver and smoked oysters LOL
Been making these since I was a teen! I parcook the bacon in the microwave for about three minutes and then wrap a half piece around each oyster, and I don’t use thin-sliced bacon either. For an added touch, I’ve also put a clove of roasted garlic on top of the oyster before I wrap it! Yummy. I’ve never heard of putting lemon juice on top after cooking them but trust me, it’s not necessary.
I would boil the bacon, like J. Child calls for in Coq Vin , not fry it.
Great idea Kathleen!
Yes, this is a nice recipe. Just FYI Devils on Horseback is different, it is a prune or chicken liver dusted with cayenne pepper, wrapped in bacon and grilled. Also you can stuff the chicken liver into the prune and wrap that in bacon.
This is such a cool idea. It looks like old-school rumaki, but totally different! How can you go wrong with bacon and oysters?
You can’t. ;-) ~Hank
As other posters have mentioned, this reminded me also of Rumaki – a chicken liver and slice of water chestnut wrapped in bacon, brushed with teriyaki sauce and broiled. Very popular back in the early 60’s when Polynesian restaurants were in vogue (ours was “The Luau” in the Houston suburbs). My Mom made it at home from time to time. This is an interesting variation I would like try.
these are the best!!! I actually don’t use lime or lemon juice but serve them with horseradish sauce. yum yum yum
I’m deviating a little but in Tucson we make jalapeno poppers by wrapping bacon around half a chili stuffed with cream cheese, brown sugar and cilantro. Very nice anytime.
In Wisconsin, it’s also called rumaki, but we wrap bacon around pineapple chunks or water chestnuts. The tanginess of the pineapple goes so well with the smoky/salty taste of the bacon. The oysters or scallops sound delicious, too!
I haven’t heard of these since the 1960’s. They were so good! We used chicken livers in Detroit restaurants. So good…I am going to make some this weekend..Thanks for sharing!
@Carole – “Rumaki” is actually a Polish word for “fine horses” :)
This looks delicious!
Thank you for this recipe, sounds soooo delicious (and surprisingly simple)!
Every time my friends and I go to The Spotted Pig in NYC, we order an appetizer called “Devils on Horseback”, which is a prune wrapped in bacon and cooked in an amazing sweet & savory sauce.
I LOVE these!!! My husband will make them occasionally, but I never knew what they were called. But I must admit that I prefer scallops to oysters.
One of the other commenters mentioned using chicken liver instead of seafood, and that sounds divine – I must try it sometime!
Hi, In Australia we call oysters and bacon angles on horseback and prunes (dried plumbs) are called devils on horse back…..I remember doing 100’s of them for parties useing smoked oysters…yum yum….
Rumaki was especially popular during the huge affinity of everything Polynesian starting in the 1950s. My mom & dad courted over a shaker of martinis and a hibatchi full of rumaki in the early 60s. Rumaki is a sophisticated, nostalgic hors d’oeuvre. As a kid, I hated both liver and water chestnuts, but somehow still loved my mom’s rumaki when she broke it out. Give it (as well as the Angel on Horseback, of course) a try; They take some effort (both liver & oysters are slippery to work with) but the result is a dignified, powerful, satisfying little bite.
This reminded me of my catering days when we served “Mock Rumaki” and to this day I have never had it again. It was a piece water melond rind and a cashew wrapped in smoky bacon.Yummy.
Angels on horseback for us was a campfire food. You took a hotdog, slit it, put some cheese it in, wrapped it in bacon, put on a stick and cooked over the fire until the bacon was crispy and the cheese gooey!
Not too many oysters in Michigan growing up, but plenty of campfires :)
Rumaki was also common — just as previous posters commented — water chestnuts wrapped in bacon and broiled. YUM!
You had me at “bacon”…. But one appetizer we regularly make when we go to the beach is proscuitto wrapped shrimp: wrap large shrimp (two bite size) with a piece of proscuitto, and secure with a toothpick. Grill, the whole time basting with a mixture of melted butter, Tony Chachere’s, and fresh rosemary that’s been muddled…… (pardon me while I wipe the drool from the keyboard)….. mmmmmmmmmm I think I may have to make a trip to the beach, SOON!!!
These are quite common in Louisiana, simply called Oysters en Brochette. There’s also a shrimp version that’s a little more popular. Sometimes a skewer is used to do many at once, and sometimes the whole thing is battered and deep fried, but often they are just baked in a really hot oven. I like the grilling method you have here though, since seafood cooks so much faster than pork.
I make both of the angelic and devilish version of these frequently Depending on the guests, I will use oysters, scallops, prunes or chicken livers. Try stuffing the prunes with a good Manchego or Gruyere or blue cheese. Substitute shrimp for the oysters or scallops. My absolute favorite way of preparing these is to baste on some good quality BBQ sauce at the end of grilling the angelic variety. I call them Texas Angels (the horseback part being kind of redundant in Texas!).