Heavy Table Hot Five: July 7-13


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.


Brenda Johnson / Heavy Table

1-new - one - hot fiveSmoked Lake Trout at Russ Kendall’s
If you find yourself driving to the North Shore, be sure to swing into Russ Kendall’s Smoke House (149 Scenic Dr, Knife River, Minn.). The Lake Superior Smoked Lake Trout is the quintessential food element at our family’s annual summer camping trip to the North Shore. Russ Kendall sources trout fresh from the ice cold waters of Lake Superior and smokes it to perfection. It’s moist, rich, and slightly pungent in flavor, and it’s not overly salty or fishy as some smoke trout can be. The pieces are generous, and the price is right for the quality.
[Debuting on the Hot Five | Submitted by Brenda Johnson]

James Norton / Heavy Table

2-new - two - hot fiveIowa Style Pork at The Original on 42nd
Lightly breaded, thinly pounded pork loin pairs up beautifully with pickles, mayo, lettuce, and a massive slice of tomato in the Iowa Style Pork Sandwich at The Original on 42nd. This is the second sandwich we’ve tried at this little independent shop at the old Colossal Cafe location, and it’s the second winner. It’s earthy, comforting, and nicely balanced, and the pork slice on our sandwich was so huge that it overran the bun by a good half inch.
[Debuting on the Hot Five | Submitted by James Norton]

James Norton / Heavy Table

3-new - three hot fiveLocal Cherries
It’s cherry time, and if the birds haven’t picked your nearest tree clean, you probably have just days left to beat them to it. Sour cherry trees have become popular on boulevards and front lawns across the Twin Cities. Jewel-like Montmorencys are sweet enough to pop right in your mouth, but also make a fine jam or pie. Next up, blueberries.
[Debuting on the Hot Five | Submitted by Tricia Cornell]

James Norton / Heavy Table

4-new four hot fiveThe $5 Cheeseburger at Constantine at the Hotel Ivy
The $5 cheeseburger at Constantine (half of the Constantine/Monello pairing of restaurants at the Hotel Ivy) may be small, but what it lacks in size it more than makes up for in flavor. The luxuriously buttered bun, the thoroughly melted layer of cheese, and the rich, fully-flavored beef patty combine to make this little burger a rich indulgence. And it’s five bucks! You can’t lose!
[Debuting on the Hot Five | Submitted by James Norton]

Amy Rea / Heavy Table

5-new -fiveCarma Tonic from Carma Coffee
I’m always on the hunt for a not-sweet-but-still-refreshing beverage, and Carma Coffee in Minneapolis delivers with the Carma Tonic: two shots of espresso swirled with tonic water, a light touch of sweetener, and lemon. That’s a lot of bitter and tang, but just that little dab of sweetener soothes it enough without tipping it into the cloying range. Entirely refreshing, especially when enjoyed on a sunny day.
[Last Week on the Hot Five: #4 | Submitted by Amy Rea]

Heavy Table Hot Five: July 10-16


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.

Peter Sieve / Heavy Table
Peter Sieve / Heavy Table

1-new - oneFried Cheese Curds from Brooks High Beer Battered
Brooks High Beer Battered food truck, a newcomer on the scene, is beer-battering ginormous, ethereally fluffy cheese curds that will make you feel threatened by their sheer monumentality. Show those delicious curds who’s boss by eating them. They’re delicious.
[Debuting on the Hot Five | Via Twitter by Peter Sieve]

James Norton / Heavy Table
James Norton / Heavy Table

2-new - twoMargaritas 43
Triple sec is the weakest link in the classic margarita — not a mistake, of course, but definitely replaceable. Try subbing in Licor 43, the Spanish vanilla-and-spices liqueur.  Build your margarita at a 3:2:1 ratio (plato tequila:Licor 43:lime juice), salt the rim, shake it with ice, and you’re in business for the rest of the summer.
[Debuting on the Hot Five | Submitted via Instagram by James Norton]

Buckwheat crepes filled with sour cherry jam and topped with Bing cherries and ice cream.
Jane Rosemarin / Heavy Table

3-new - threeCherry Buckwheat Crepes
Seasonal, classic, delicious, and gluten-free, cherry buckwheat crepes are one of the most elegant ways to take advantage of the region’s short-but-glorious cherry season. Get cooking!
[Debuting on the Hot Five | Submitted from a collection of recipes by Jane Rosemarin]

Maja Ingeman / Heavy Table
Maja Ingeman / Heavy Table

4-new fourSticky Rice Beer at Urban Growler
Hold up: this may be the ideal summer beer. This light brew’s brimming with all the fruity flavor of sticky rice with mango, but none of the cloying sweetness. Take a swig; let it wash over your tongue in waves: first the fruity, bright taste of the mango and coconut, then the earthy, mild sweetness of the rice. Forget dessert. Grab a growler, grab your friends, and enjoy what little summer we Minnesotans have!
[Debuting on the Hot Five | Submitted by Maja Ingeman]

Paige Latham / Heavy Table
Paige Latham / Heavy Table

5-new -fiveLobster Mac and Cheese at Bradstreet Neighborhood Craft House
The lobster macaroni and cheese at the revamped Bradstreet Crafthouse is everything that mac ’n’ cheese should be. The pasta is cooked slightly past al dente and has huge chunks of lobster and a flavorful sauce that makes the plate complete. I wouldn’t change the dish one bit.
[Debuting on the Hot Five | Submitted by Paige Latham]

Chocolate-Preserved Cherries and July 9 Tweet Rodeo

The latest from Twitter: According to @chefhesse, @MASU_MOA is just two weeks away from opening day, today @PizzaLuce is giving away @IzzysIceCream with some deliveries, and @katenthekitchen has a delicious idea for fresh cherries and chocolate.

Squash Bowls and Recipe Roundup

Pomegranate and raspberry wine pork, rye soda bread, chocolate zucchini cake, GranQueso and caramelized onion quesadillas with Door County cherry chutney (also: read my 4,000-word Door County food epic!), and squash bowls for lunch.

Sour Cherry Hand Pies and Recipe Roundup

Scallops on potato “risotto,” roasted radish and caramelized onion tart, Scandinavian almond strawberry shortcake bites, watermelon rosé granita, hoisin grilled pork chops, sour cherry hand pies, and blueberry maple toast.

Chicken with 40 Cloves of Garlic and Recipe Roundup

Buttermilk biscuits, All the Good Stuff Cookies, black cherry balsamic vinaigrette, the Ramos Gin Fizz, monster cookies, spinach salad with Meyer lemon vinaigrette, chicken with 40 cloves of garlic, and French lentils with roasted roots.

Sour Cherry Tart and Recipe Roundup

Two recipes for potatoes; shrimp boil with potatoes, corn, and buttery spiced broth; Empanadas de Pipián; persillesovs (parsley sauce); satay; salsa verde; and sour cherry tart.

Feline + Fruit = Fantastic

The coolest photo of a cat and cherries you’ll see all month, over on Food if By Land, Food if By Sea.

Cola-Processed Coffee

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

What happens when cola meets coffee? Well, that would have to depend on when they meet. Cold cola and hot coffee would be a lukewarm caffeinated sugar trip, but there are other opportunities for the two beverages to meet. For Paradise Roasters in Ramsey the question has led to an experiment, and the experiment has led to the first and only cola-processed coffee in the world.

After coffee is picked the fruit must be removed. The cherries can dry naturally or can be removed through a process called pulping; cherries are pressed against a screen with holes that are small enough to allow the bean to pass through, leaving the skin behind. After pulping coffee is still covered with mucilage that must be removed. How the mucilage is removed will affect the taste of the coffee. The mucilage can be dried and removed naturally on patios or put in fermentation tanks where a water bath loosens the mucilage.

A comment on a coffee forum sparked the idea at Paradise Roasters to use cola in the fermentation tanks. Working with Lorie Obra of Rusty’s Hawaiian, Paradise Roasters had 10 pounds of coffee fermented in Pepsi. For Paradise Roasters this is an experiment that is part of their Paradise Labs line of coffee. Aaron Meza says: “We don’t need to sell it, this is for our own internal experiments. We just want to open it up to the public to experience what we are experimenting with.”

Selling for $21.95 for 4 oz, it is a one-of-a-kind experiment, but the results are disappointing at best. The cola is not recognizable in the aroma or taste of the coffee. It yields a one-dimensional cup with a lack of depth and acidity. The taste is so smooth it is almost boring, but the thought of the coffee soaking in Pepsi in Hawaii is captivating. The taste of the coffee is not worth the price, but the idea of drinking the first Pepsi-fermented coffee is well worth the price.