Heavy Table Hot Five: Dec. 2-8

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Each Friday, this list will track five of the best things Heavy Table’s writers, editors, and photographers have recently bitten or sipped. Have a suggestion for the Hot Five? Email editor@heavytable.com.

shepherd-song-banner-ad-horiz-3The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.

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Amy Rea / Heavy Table

Amy Rea / Heavy Table

1-new - oneShrimp on Hell Sauce at Homi Restaurant
The Shrimp on [sic] Hell Sauce from St. Paul’s Homi Restaurant is, as described, quite spicy — spicy enough that the server looked side-eyed at me when I ordered it, but I assured her I could handle it, and I could, mostly. A generous serving of shrimp and onions is doused in an earthy, smoky morita chili sauce that released its fire slowly but surely. Rice, beans, and a cool lettuce salad were great offsets, as was the frequently refilled glass of water.
[Debuting on the Hot Five | Submitted by Amy Rea]

Ruthie Young / Heavy Table

Ruthie Young / Heavy Table

2-new - twoMeat & Cheese Plate from The Draft Horse
If the fact that nearly every item on this charcuterie board is made in the Food Building — the same structure in Northeast Minneapolis that houses The Draft Horse — isn’t cool enough, here’s something more to consider: You can save $10 if you order this mini feast during happy hour. The board is complete with two meats from Red Table Meat Co.; two cheeses from The Lone Grazer Creamery; a fresh chevre from Singing Hills Goat Dairy; house-made terrine, pickles, and chutney; honey from The Beez Kneez; and bread from Baker’s Field Flour & Bread. This could easily be the most budget-friendly, local, and delicious charcuterie board in Minnesota.
[Debuting on the Hot Five | Submitted by Ruthie Young]

Ted Held / Heavy Table

Ted Held / Heavy Table

3-new - threeGreen Sauce from Brasa
Everyone knows that the Green Sauce is the best thing about Brasa. The food is mind-blowingly good too, but in the end, it’s just a vehicle for Green Sauce. You should know that they sell this elixir, made from ginger, possibly mayo, maybe unicorn tears, probably lime juice, definitely cilantro, and maybe fairy dust, by the pint for takeaway. And you will need quantity so that you can put it on everything you make. Use of the day: salad dressing. Boom, cubicle lunch just went from sad to happy.
[Debuting on the Hot Five | Submitted by Ted Held]

James Norton / Heavy Table

James Norton / Heavy Table

4-new fourSalmon Smørrebrød at Tullibee
We’ve been fans of Scandinavian open-faced sandwiches for years, and this is one of the nicest we’ve had: a classic presentation of smoked fish, pickled cucumbers, dill, and cheese on rye bread. It’s a perfect sit-down business lunch — quick to eat, but formal enough to warrant a knife and fork.
[Debuting on the Hot Five | Submitted by James Norton]

Amy Rea / Heavy Table

Amy Rea / Heavy Table

5-new -fiveApple Turnover from Solomon’s Bakery
The apple turnover from Solomon’s Bakery in New Brighton is like a little apple pie, with a mildly sweet, flaky crust and just the right amount of apples inside — not so many that they overwhelm the delicate crust, just enough to taste the apple … and plenty of cinnamon. A perfect fall treat.
[Last Week on the Hot Five: #5 | Submitted by Amy Rea]

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James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of Lake Superior Flavors, the co-author of a book about Wisconsin’s master cheesemakers, and a regular on-air contributor to Minnesota Public Radio.

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One Comment

  1. Or, you can make your own Green Sauce. Food & Wine published Alex Roberts’ recipe years ago: http://www.foodandwine.com/recipes/creamy-cilantro-lime-sauce

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