Rumaki

You'll also need:
- Tooth picks (I use the bigger food prep size so they make a bigger "handle" for serving.  Don't use plastic, or they'll melt.)
- Some kind of non-reactive (that means don't use metal) container to hold them while they're marinating.  I use a pyrex baking dish.

Prep:

- Chicken livers come in sets of two lobes, so pull them apart for 12 lobes, then cut each lobe in half.
- Cut each thin bacon slice in half, so that you have  24 pieces.
- Cut a few thin slices of jicama, then cut the slices into 24 pieces that are about 3/4 inch square (they don't have to be perfect squares or anything.)

- Mix together the soy sauce, freshly grated ginger and DaVinci syrup.

Assemble:

Pick up a piece of liver and a piece of jicama and wrap a piece of bacon around it, securing it with the toothpick.  You'll have a little bacon wrapped cylinder that you can put into a baking dish.  Line 'em up, on end.   Spoon the marinade over them, cover and put them in the fridge.  This can be done up to a day before.  I've also made these at the "last minute" marinating them only 20 - 30 minutes before cooking and they're just as tasty.

Cook:

Grill or broil, turning once or twice till the bacon is nice and brown.