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In which Jen stalks the very talented (and very attractive) Hot Knives chefs for a series of winter appropriate recipes. PART 3 OF 3
(check out part 1 and the onion chimay soup here and apples roasted in beer here)

The winter season are admittedly a fantastic time to gorge with loved ones on food and sentimental behavior alike. If there’s ever a time to be existentially indulgent about the stuff we put in our bodies, it would be right now.

That’s where Hot Knive (http://www.urbanhonking.com/hotknives/)s, the Los Angeles-based cooking duo of Alex Brown and Evan George, comes in. Harbingers of self-described “meditative practice and relaxed tomfoolery” in the kitchen, these boys espouse a particularly heartwarming approach to cooking: “more beer in food means more beer in you.” Their vegetarian, if not vegan, cooking style replaces the indulgent element of meat with another – booze.

Hot Knives cut their teeth not at the Culinary Institute of America or in some French cellar peeling potatoes with dreams of a better life. Rather, the boys went to college together and quickly discovered some shared interests – “strong beer, harsh music and Nietzsche, you know?”

And if you need more incentive, check out their impressive food philosophy: “The talking heads of the Food Network et al espouse sharing and bliss until their bodies bloat. We want to help bolster confidence and ingenuity in the kitchens of people who are interested in good ethics as well as good eats.”

Winter Frito Pie

(Serves 10-12)


3 Tbs, extra virgin olive oil
2 small purple onions, chopped
1 celery stalk, chopped
1 head garlic, minced
1/3 cup Deschutes’ Black Butte Porter (any porter could work)
3 red bell peppers, chopped
2 jalapeños, chopped
6 oz. Soyrizo
1 cup navy beans
1 cup baked beans (in sauce)
3 cups fire roasted tomatoes
1/2 cup vegetable stock
8 oz. tomato paste
1 small bunch celery leaves
2 bay leaves
1 bag Fritos
12 oz. Aged white cheddar (optional)
Chives for garnish


1. In a large soup pot, add oil and sauté the onions, celery and garlic for 10 minutes. Once sweated, add the Guinness and let cook off for another 10 minutes.
2. Then add your red bell peppers and jalapeños followed by soyrizo and beans. Stir before adding tomato sauce, stock and tomato paste. Let cook on high until bubbling. Toss in whole celery leaves and bay leaves and simmer for 30 minutes or until chunky. Salt and pepper to taste.
3. To serve: pour one serving of fritos (a large handful) into a deep bowl, top with cheese if desired, ladle two scoops of chili and garnish. Let sit for 3 minutes to gel before eating.

Beverage: Deschute’s Black Butte Porter

Soundtrack: The Black Pine’s “Early Morning”