Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 18 2022
American Craft Beer Week - Pairings With Alaskan Icy Bay IPA
Image From foodnetwork.com
Alaskan Icy Bay IPA is made from glacier-fed water and a blend of Cascade, Bravo, Calypso, Summit and Apollo hops and premium two-row pale and specialty malts.
Aroma: “Very juicy, sweet aroma (pineapple, orange, and lemonade); hints of kiwi and grape and a bit of honey. Some mineral quality. Pilsner or pale malt sweetness comes through as well, a bit high for the category. Hops are subtle and muted, but come through as citrus and pine.”
Flavor: “Initial smack of hops bitterness and fruity flavors (lemon candy, fruit loops). Progresses quickly to a light cracker-like malt sweetness. Finishes very dry. Very light body. A slightly slick, oily finish. Hops are much more subtle than desired for the category, drinking more like a light pale ale or potentially a session IPA.”
Overall: “This beer starts out fruity and finishes dry. It’s a very light beer, but still manages to squeeze in quite a bit of flavor for its low ABV. Needs more hops punch in the flavor, aroma, and finish. Pilsner/pale malt sweetness prevails more than it should.”
Chicken Piccata
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.