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.
The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.
Chicken Fajitas Tostadas from Dominguez Family Restaurant
The number one problem with loaded nachos: you get a bunch of chips, a bunch of different toppings, and a giant, melty, pile-of-garbage presentation that requires endless fiddling to create balanced bites. The solution to that problem: the surprisingly affordable chicken fajitas tostadas ($6) at the charming little Dominguez Family Restaurant in South Minneapolis. Each of the dish’s chips comes pre-loaded with chicken and cheese, and you can then add sour cream, jalapeños, salsa, and / or guac as needed.
[Debuting on the Hot Five | Submitted by James Norton]
Galactic Tide from Bad Weather Brewing
As the temperatures fall this week, try the darker offerings in the newly opened Bad Weather Brewing taproom in St. Paul. Our favorite is the Galactic Tide, a beautiful rye porter that showcases the grain’s unique ability to bring coffee flavors to roasted malt. Unlike lighter beers, to which rye adds a spicy element, the depth of roasted, nutty flavor in this glass is jaw-dropping.
[Debuting on the Hot Five | From a review written by Paige Latham]
“Bread Bread” from Laune Bread
You want real bread? Laune Bread is making some real bread. The bike-delivered loaves from this subscription-based South Minneapolis microbakery are the work of Christopher MacLeod, who moved from a wood-fired bakery in California to Rustica before launching Laune. The “Bread Bread” — a rustic mix of local grains including whole wheat, wheat, rye, and malted barley — has a lovely, substantial crust, and a chewy, resilient, sourdough-like interior that makes it ideal with a smear of rolled butter and honey or as the base for a seriously meaty sandwich.
[Last Week on the Hot Five: #1 | Submitted by James Norton]
Eisenhower Steaks from Everett’s Foods
The concept behind an Eisenhower steak is simple: You get a three- or four-inch thick ribeye, rub it with a mix of coffee, brown sugar, ancho chili powder and other spices, start a hot fire using good wood charcoal, fan the ashes off of the coals, and drop the steak directly onto the coals for a good 10 minutes a side. We tried it (using terrific steaks from Everett’s) and loved the results — the massive, irregularly sized steaks presented a variety of donenesses (everything from well done to rare) and pleased our whole dinner party. Minnesota grilling season doesn’t officially end until the mercury drops below 10 degrees Fahrenheit, so you’ve got some time to sort this one out.
[Debuting on the Hot Five | Submitted by James Norton]
Cranberry Walnut Goat Cheese from Singing Hills Goat Dairy
The women behind Singing Hills Dairy created a Thanksgiving offering: their regular tangy chevre combined with sweet-tart cranberries and crunchy walnuts. Pretty, tasty, and perfect to share with guests. Singing Hills cheese is available at the Mill City winter farmers markets.
[Last Week on the Hot Five: #2 | Submitted by Amy Rea]
Just a heads up James as I live a couple blocks from Dominguez and ordered the dish today. Those are in fact the regular nachos. I’ve not ordered the chicken tostados before but they are more expensive and don’t come with guacamole.