Heavy Table Hot Five: May 11-17
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 firstname.lastname@example.org.
The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.
Steak Chilaquiles at Sonora Grill
Chilaquiles is one of our favorite “all-in-one” dishes, and the Sonora Grill version is excellent. Simmered in salsa, the chips retain a little crunch, and runny eggs and chihuahua cheese add creaminess. Grilled juicy steak is definitely worth the $2 up-charge; unlike chicken and pork, it doesn’t get lost in the mix. We also dig a vegetarian version, with scrambled eggs and avocado.
[Debuting on the Hot Five | Submitted from an Instagram post by Joshua Page]
This traditional Afgahn sauce looks like pesto and tastes like a chutney. It’s a smooth bold blend of heat and warm spices. It’s translated to mean “flavor” in Farsi, and created by sisters Sheilla and Yasameen, using their mom’s traditional recipe.
[Debuting on the Hot Five | Submitted from a story by Beth Dooley]
Sausages from 88 Oriental Deli
These are not the same as the lemongrass Hmong sausage I’ve grown something of a spiritual attachment to, nor the sour sausages found in many Vietnamese soups and sandwiches. Instead, this link-like sausage comes with a warning— it’s hot— sneakily hot. Start devouring the sweet porkiness, and wait for the creep. It’s addictive, and magical, and something that will have me returning again and again.
[Debuting on the Hot Five | Submitted from a story by Mecca Bos]
Kiss My Cabbage Curry Kimchi
As tasted at the First Taste preview of Minneapolis farmers markets, the Kiss My Cabbage Curry Kimchi is one of those condiments that can go with nearly anything – it has elements of sweetness, heat, depth of spice, acid, and umami and it complements just about any main dish without overpowering it.
[Debuting on the Hot Five | Submitted from an Instagram post by Becca Dilley]
Roasted Cauliflower from Mint Mark in Madison, WI
We’ve become a fan of roasted cauliflower over the years, but this version, presented at the irresistibly stylish new Madison, WI restaurant Mint Mark, really takes the cake. It’s crispy as can be, dressed up with an umami-rich bagna cauda sauce, flakes of aged cheese, and golden raisins. There are many reasons to seek out Mint Mark’s various charms, but this cauliflower dish is at the head of the list.
[Debuting on the Hot Five | Submitted by James Norton]