Heavy Table Hot Five: Nov. 14-20

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Each Friday afternoon, 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.

Joshua Page / Heavy Table

Joshua Page / Heavy Table

Ram-Toria-Aaloo at The Himalayan

Want to convert the okra skeptics in your life? Order this dish of fried okra and potatoes seasoned with Nepalese spices. It’s smoky, crispy, and brilliantly spiced. [Debuting on the Hot Five]

Contributed by Joshua Page

Courtesy of Hola Arepa

Courtesy of Hola Arepa

Cubano at Hola Arepa

Who needs beans, plantains and all that other filler? Slow roasted pork, ham, mustard, refrigerator pickles and a spicy aioli make for a powerful, two-fisted meat talisman to protect against the wintry onslaught. [Debuting on the Hot Five]

Contributed by Peter Sieve

James Norton / Heavy Table

James Norton / Heavy Table

3-newRed Table Meat Company meat on a Rustica baguette with Rochdale Farms butter

“Just had Red Table meat on a Rustica baguette with Rochdale Farms butter. Oh. MAN.” [Debuting on the Hot Five]

Tweeted by James Norton

Courtesy of The Rabbit Hole

Courtesy of The Rabbit Hole

 

Harold and Kumar Poutine at The Rabbit Hole

Served in a tin bowl, the Harold and Kumar Poutine is a melange of Korean flavors — its thick-cut fries are topped with a savory pork curry gravy. The tart kimchi provides a balance to the spicy chipotle aioli, and the poached egg tops it off to make a creamy, decadent snack. [Debuting on the Hot Five]

Contributed by Liz Scholz

Brenda Johnson / Heavy Table

Brenda Johnson / Heavy Table

Pecan Pie at A Baker’s Wife

“Heavy Table’s judges were wowed by the ‘nice big pecans’ on the Baker’s Wife pecan pie, which was praised for its ‘nicely balanced’ gooey / crunchy texture and ‘great, caramel-y crust.’” [Last week on the Hot Five: #2]

Our Autumn Pie Bracket

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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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