Summertime inspires people to find new and creative ways to consume beer. Whether it be on a patio, for dinner, or a barbeque, beer seems to always make its way on the menu. Jason Slimak Executive Chef of Lockdown Bar and Grill has added everyone’s favorite summertime ingredient to a warm weather favorite, mussels. Keeping in line with Lockdown’s incarcerated theme, the dish is appropriately named The Prison Yard. (Get it, mussels, muscles, Prison Yard?)
The Prison Yard:
Ingredients:
-Butter/olive oil
-Shallot/garlic/ginger mix
-Curry paste (red curry paste)
-Sriracha
-Coconut milk
-1# mussels
-1/2 pint Hoegaarden beer
Recipe:
-Heat butter/olive oil
-Saute shallot/ginger/garlic mix
-Mix in curry paste, sriracha, and coconut milk
-Kosher salt and coarse ground black pepper to taste
-Toss mussels with mixture
-Add 1/2 pint of Hoegaarden beer
-Cook until mussels open up and sauce has reduce
-Remove any unopened mussels
-Garnish with tortilla strips and toasted pretzel hoagie bun
Lockdown Bar & Grill (1024 N. Western Ave.) is the first and only “Virtual Venue” in Chicago. Boasting over a dozen Plasma TV’s, Lockdown plays concert footage of hard rock and metal that is sure to make any patron feel like they’re actually banging their head at a real concert. Known for their prison-themed burgers such as the Cruelty to Animals, The Death Sentence and The Electric Chair, burger lovers are hard-pressed to find a burger that isn’t worthy. And for brew-lovers, Lockdown has an extensive list of over 50 drafts, cans and bottles of beer. For more info visit them at LockdownBar.com.
Founder & Editor-in-Chief of Pinstripe Magazine. Creative thinker and menswear designer who has been writing articles dedicated to men’s fashion, lifestyle, luxury items, home design, gear, grooming and gadgets since 1998. For info on PinstripeMag, any editorial needs or to contact me please email at marv@pinstripemag.com.
