September 25, 2011
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raspberry wasabi chicken with grilled zucchini .
celebchefs.net
mylot.com sorry haven’t processed the saintvi picture but mmm homemade raspberry jam
asianfoodgrocer.com test your mettle and might with how long a green streak you can muster…wasabi!
amazon.com sherry vinegar… it ain’t a marinade without acid!
flikr image peychaud bitters as in um, I’m not out for a vinegar twang.
www.springgullyfoods.com.au/ not specifically spring gully but worcestershire sauce i think I had a young-age store brand.
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sue me, I Justin Wilsoned the recipe together about one oz worcestershire sauce oneglp or one oz. sraspberry jam, one big inch of wasabi, 2 oz of sherry vinegar and enough dashes of bitters to take away the signature odor of sherry vinegar stirr i;’ve about 4 oz or a LOT of marinade for 2 chicken breasts but I like mine drunken- you can of course make fourfive and the same amount of my marinade just flip mor ooften
.chicken was thawed then marinated.
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4 hours maybe 6
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fry succhini slices/garlic first, if you want a pan sauce don’t be so finicky about the marinade excaping but add it to the pan with olive oil and let both reduce whist frying chicken when half volume of dime sized bubbles olmost pour suce over fried succhini. let chicken flip and cook 6 minutes depending on size may be less. in fact hint raspberry vinnegrette? instead of megic marinade? hmn? fried zucchini raspberry wasabi ? hmn.
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well the chicken is to die for fragrant and juicy as cooking with olive oil necessitates lower temps but not too too much. , the gravy sauce is scruffable with a piece of bread
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the point here is, thank you @saintvi, I’ve finally made something other than a sandwich with your gift.. raspberry wasabi dressing/marinade. don’t skip on the bitters it makes the frying of the sauce plsant and actually usuable
. that’s why odd of me but there is a reason for cocktail bitters in my food. twas a heckabuh grilled salad that all with a few olice and romaine onion .
Comments (26)
Oh yummy and Ty so very much for sharing the recipe.
@Grannys_Place - :)
it is and it’s GRAND. I hope you get to try it.
the first word i heard to the marinade was..PUNGENT
sounds good. not a clue what bitters are. might be fun to find out.
@distractedbyzombies - cocktail bitter??
some folks used to slug ‘em for a daily tonic back in great granparent’s times….the dawn of soda pop… manhattans, i think presbetyrians’s… they’ve ‘em in um..sour other whiskey sours have them…principally as I needed them around – a cuba libre : rum cola,bitters and a lime twist…to which i adulterate that and spin a fancier name to it 
– cruzan black cherry rum, cola, bitrers, and a splash/twist lime for a “bitter libre” the liberated virgin 
. some folks like a dash with their whiskeys or rum coctails of varying mixes… but the spice of a bitter…aromatic stuff just can’t be neglected in drinks..they just aren’t the same without them.
which is the point of a marinade i might finish some as a sauce. watch out 8 bucks ish a bottle- you have angastora, angastora orange the non whatever in angastora bitter in peychaud…a new orleans :: bitter and such and so on. you litterally use a dash or so- this stuff lasts months. in my recipe enough dashes till you can smel the vinegar note of my recipe which is 5 for me…good nose i have 
… and there you are. drink or cook. or, be old fashioned and take a teaspoon each day for a tonic 
Bitters.
and now?
you know that bitters also mack strong binegars too
@starmanjones - well consider me educated! thanks! liberated virgin. HAHAHA!
@distractedbyzombies - …the bitter LIBRE
shrugs shoulders…well booze does have an effect :_ – oh and i chose stuff many can afford to try. I know I ain’t rich so I don’t often offer out 20 a shot drinks… zirbens is one well worth trying..autrian stone pine liqueur…very “floral” *trust me it tastes like fruity turpentine…but actually drinkable and is 32-40 a 375ml bottle or 6-7 a shot but bars take retail and charge 3 times that 
so I wouldn’t lie…not cheap! – or everyone knows scotches can get ouchie in a hurry… but thankfully being the sinner I am- I like mine as the scottich sales indicate..as a cocktail of that and ginger soda. 
SINNER! 
but this by reference is like a 4-6/7 cocktail depending on happy hour 
s locations. let the bar dude/ette let ya with the bottle..it’s worth an idea why I’d remember that smell and use it for a chicken dish 
hmm.. why no photo of the dish? Did it look delicious??????
@MichellelyNg - :) a i look at my camera and say oh have to get that cord so it’ll put pictures on computer directly vs walk to walkgreens and lay down the 4 clams, 4 for disc 1 for cheapo soda
)/coffee 
. often as much as i remember to want to the thought gets dismissed 
here’s a bit of me food picture snobbery, I don’t gaga over fried grilled chicken breats, I mean TASTY but somehow nnh lol.
sounds tasty, I’ll have to try it with some sushi
@godfatherofgreenbay - t’would work
Oh, Lordy! I’m glad this is not Smell-a-Xanga! I bet that smells great!!!
Had a huge crop of zucchini in my garden this year! Along with peppers, tomatoes, corn, etc.
You are a fab chef, StarMan! Thank you for sharing your recipes with us!
@AdamsWomanFell - now you’ve two. zucchini augratin and chicken & zucchini with a raspberry wasabi sauce
@starmanjones - hmm.. so many excuses but I believe ………………tasty food
@MichellelyNg - ah but will I get you nella cucina…in the kitchen?
wow. this sound delicious!
@starmanjones - haha u know what?! I “cooked” quick noodles or spaghetti only mostly lol
@ofunlo - thank you. enjoy that bike!
@MichellelyNg - busted gourmet here likes turning the boulion packet into gravy
@starmanjones - thanks. that suits me well lol
just remember to bring some to the corner of Walk/Don’t Walk ; ) yum!
@Bels_Kaylar - if’n you see me, wave…as in the smells divine up your happy nose… otherwise,
you can give it a whirl yourself too. 
@MichellelyNg - :)
How’d I miss this one? Looks good.
@sleekpunk - lol time sneaks away on us
Oh yum. Will have to try this.
@moniet - paedon me this pun….chop chop
(please)