Brooklyn BLAST! is a high octane imperial style pale ale. This crafty brew carries Brooklyn’s signature biscuit aroma, faintly, with a little bit of sherry in the nose. Hop aroma is definitely present, paving the way for a citrusy palate, big bitters, candied fruit, light caramel and a well-balanced malt back bone. The ABV of 8% is definitely well-hidden. With these bold characteristics, this fine beverage could easily stand up to some spicy fried chicken. This recipe is quick and easy–about 30 minutes total and serves four lucky people!
• 2 lbs. boneless, skinless chicken thighs, diced
• ó cup cornmeal
• ó cup AP flour
• 2 eggs
• 1 cup milk
• Combine the flour and cornmeal.
• Take your chicken and coat with half of your flour mix generously, shake off the excess.
• Combine the milk and eggs, whisk well, then add your floured chicken.
• Remove the chicken, place in another bowl and add the remaining flour and season with salt.
• Set aside, and get your frying pan ready with enough oil to cover the chicken. Oil should reach 335°.
Sambal BLAST! Sauce
• 10 oz. Brooklyn BLAST!
• 1 cup sambal chili paste
• ó cup Sriracha
• 2 tsp. soy sauce
• ó cup sweet Thai chili sauce
• 1 tbsp. red curry paste
• 4 oz. butter
• 4 oz. cream
• 1 tsp. xanthan gum
• Combine everything but the cream, butter and xanthan in a stainless steel pot.
• Bring to a simmer, then pour into the blender.
• Set the blender on low, slowly adding chunks of the butter, followed by the cream, and the xanthan gum to thicken.
• Set aside.
Coconut Ginger Rice
• 1 cup jasmine rice
• 2 1/2 cups water
• 1 cup coconut milk
• 2 oz. minced ginger
• 1 kaffir lime
• 1 tsp. cardamom
• 2 oz. minced onion
• 1 oz. minced garlic
• 1 tbsp. toasted sesame seeds
• Combine the liquids into a pot and place on the stove, bring to a boil.
• While waiting, in another pot, sauté the onions and garlic until fragrant, then add the ginger.
• Once ginger is aromatic, add the remaining ingredients along with the rice.
• Toast well, add your boiling liquid and simmer covered for 15 minutes until rice is finished.
• As the rice is cooking, begin to fry your chicken until an internal temperature of 165° is achieved.
• Once the chicken is done, drain well on paper towels, then toss with your BLAST! sauce.
• Remove the rice from the pot, arrange onto four plates and place the fried chicken on top. Serve with the Brooklyn BLAST! alongside.
• Get fancy with some thin sliced scallions, jalapeños and cilantro!