Feed The Resistance: American Craft Beer Week!

This week is American Craft Beer Week, so to celebrate, like we do every year, we did a little cooking with beer!  Once again, I grabbed a recipe from The American Craft Beer Cookbook – this time for Lemongrass Chicken.  The recipe is fairly simple, the chicken goes in a brine of beer, lemongrass, cilantro, ginger, salt, pepper and light brown sugar.  You let it marinate in that brine for anywhere from 2 hours to a day, and then cook it in the oven at 375 until it’s done!  Simple, right?  The only thing that confused me is that it called for a “dubbel” beer, which I wasn’t familiar with (I don’t know a ton about different beer styles – that’s Dee’s job).  I asked around, and was told that the classic “dubbel” comes from Chimay – so that’s what I used.

To pair with the Lemongrass Chicken – Dee chose “Nice Things Hazy Pale Ale” from a great craft brewery – Central Waters.  This particular beer brings together lots of fruity flavors, including mango, pineapple, and citrus peel.  That citrusy taste worked PERFECT with the lemongrass flavor in the chicken!

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!