"Grilled Chicken Breasts in Raspberry Vinegar Marinade"The page says this takes 20 minutes to prepare. About 19 over what I prefer: but it may be worth it.
Annie H, on Recipezaar (March 13, 2000)
"This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn...."
I did not know there was such a thing as "raspberry vinegar."
The Easy Griller has a son-in-law now, who is something of a gourmet cook. He's served the family some of his work - and it's a treat. I may, eventually, learn to appreciate doing something beyond basic food preparation, myself.
Don't get me wrong: I like to grill. A lot.
But fussing over marinades and that sort of thing? Not so much.
I think a great deal of grilling's appeal for me is that it gets me outside for a good fifteen minutes to an hour or so. And - the way I do it - leaves me free for most of that time to relax and watch the grass, trees and shed; listen to traffic, dogs, birds, or whatever; and let my mind dwell on what's around me.
Guriru-Do: The Way of the GrillThe Easy Griller, on Guriru-do:
"There is not the griller, the grill, the burgers, and the weather. There is only the grilling."Vaguely-related posts:
(August 1, 2007)
- "The Sizzle of the Grill, the Roar of the Race Track"
(September 23, 2007)
- A slice of life - and grilling
- "My First Shish Kebab"
(September 3, 2007)
- "Winter: Best Grilling Season of All?"
(August 4, 2007)
- Yeah, I've done 'fancy' now and again
- "Grilling: a Four-Season Pursuit"
(August 1, 2007)
- The first appearance of "Giruru-do"
- "Grilling as an Exercise in Multiculturalism"
(July 31, 2007)
- With haiku, no less
A tip of the hat to bjinsidescoop, on Twitter, for the heads-up that there was such a thing as grilled raspberry chicken.