With all the fun clichés of the early ’80s porn scene, and none of the cocaine ambulance escapades, the Summer Camp parties held by Little Radio at their downtown warehouse have been, hands down, the next best thing after space camp.
Free bands, ping pong, water slides, kiddie pools, astro turf, badminton courts — the only thing missing was vegan potato salad, which is where Hot Knives came in. We swindled a half-price grill and basically taught ourselves the most efficient way to feed 200 scenesters and scrape out a profit.
Now, sadly, we both have travel plans, a birthday, a bike tour and other stuff to attend to, so we’re done cooking for now. But stay tuned to see whether we’re able to pull off an August stint back at the Summer Camp BBQ. In the meantime, here’s another recipe addition from the Summer Camp menu and a “music video” of the whole sweaty month…
Frito Pie
serves 20 people
Chile con Soyrizo
3 Tbs, extra virgin olive oil
2 small purple onions, chopped
1 celery stalk, chopped
1 head garlic, minced
1/3 cup balsamic vinegar
3 red bell peppers, chopped
3 jalapeños, chopped
1 12 oz. tube soyrizo
1 cup black beans
1 cup pinto beans
3 cups tomato sauce
1/2 cup vegetable stock
8 oz. tomato paste
1 small bunch celery leaves
1 small bunch cilantro
2 bay leaves’
“Pie”
Fritos
Aged cheddar (optional)
Parsley-cilantro garnish
1. In a large soup pot, add oil and sauté the onions, celery and garlic for 10 minutes. Once sweated, add balsamic and let cook off another 10 minutes.
2. Then add your bell peppers and jalapeños follwed by soyrizo and beans. Stir before adding tomato sauce, stock and tomato paste. Let cook on high until bubbling. Toss in whole celery leaves, cilantro and bay leaves and simmer for 30 minutes or until chunky. Salt and pepper to taste.
3. Pour a bowl of fritos, top with cheese if desired, pour 2 scoops of chile and garnish. Let sit for 3 minutes to gel before eating.
Beverage: Green Flash Imperial IPA
Soundtrack: Darker My Love’s “Summer is Here”