This recipe comes from “Taboo Table’’ by Jeff “Beachbum’’ Berry. Jessica Shires, who contributed the recipe for the mid-century party, says that after frying, “I usually always bake them a little bit, too. My mom always used to serve them with a dipping sauce that was made with grape jelly and mustard.’’
1 can (7 to 8 ounces) large oysters
1 bottle (about 12 ounces) teriyaki sauce
3 cloves garlic
12 strips bacon
1 can (8 ounces) whole water chestnuts, drained and thinly sliced
1. Strain the oysters (you should have 24). In a bowl combine the oysters, teriyaki sauce, and garlic.
2. In a skillet over medium heat, fry the bacon for a few minutes or until pink and soft; drain on paper towels. Remove the fat from the skillet.
3. Wrap half a strip of bacon around an oyster and a slice of water chestnut. Secure with a toothpick. Return the rumaki to the skillet and fry until golden. Adapted from “Taboo Table’’