Best Smoked Carrots With Coffee Mole Dirt Recipes
CHARRED CARROTS WITH BLACK MOLE
Provided by Richard Blais
Categories side-dish
Time 1h5m
Yield 6 to 8 serving
Number Of Ingredients 22
Steps:
- For the mole: Preheat the oven to 400 degrees F.
- Place the garlic, tomatillos, tomatoes, onion and plantain on a sheet pan cut-side up and roast until soft, about 10 minutes.
- Meanwhile, tear or cut the guajillo, pasilla, ancho and chipotle chiles in half, then remove the seeds and stems and discard. Bring a medium saucepan filled two-thirds of the way with water to a boil. Add the chiles and boil for 5 minutes (see Cook's Note). Turn off the heat and let the chiles steep for an additional 10 minutes.
- Toast the almonds, sesame seeds, raisins, oregano, cinnamon and cloves in a medium skillet over medium heat until fragrant, 3 to 4 minutes. Add the lard to deglaze the skillet.
- Blend the vegetables, chiles and 2 to 3 tablespoons of their soaking liquid and toasted nut and spice mixture in a blender until smooth. (Reserve the rest of the chile soaking liquid as needed to thin the mole if it's too thick.) Remove the puree from the blender and place in a medium saucepan. Add the chocolate and slowly warm, whisking, until melted.
- For the carrots: Bring 3 quarts water and the salt to a boil in a large pot. Blanch the carrots by dropping in the boiling salted water, then cook until the water comes back up to a boil and remove the carrots to a large bowl. Add some of the mole to coat.
- Sear the carrots in a large cast-iron skillet on all sides until softened throughout, about 10 minutes. Serve with additional mole, black pepper, cilantro, lime juice and sesame seeds.
EDIBLE DIRT
Provided by Food Network
Time 5m
Number Of Ingredients 0
Steps:
- Finely chop 1 cup pitted kalamata olives in a food processor. Spread in a ring on a piece of cardboard lined with a double layer of paper towels. Microwave 5 minutes on high, then 7 more minutes at 50 percent power. Regrind in the food processor.
- Serve the "dirt" with any salad.
ZUCCHINI CAPONATA WITH OLIVE DIRT
Steps:
- Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper.
- Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt.
- Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds.
- Preheat the oven to 350 degrees F.
- Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor.
LARDER'S SMOKED CARROTS WITH ROASTED YEAST
Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock root "meat sticks" alongside house-cured pancetta, pastrami and bresaola. His passion for - and obsession with - koji, the miracle spore used by the Japanese to turn soybeans into soy sauce and miso, runs so deep, he not only gave a TED Talk on the topic, he wrote a whole book about it, "Koji Alchemy" (Chelsea Green Publishing, 2020). Most of his vegetable charcuterie involves a complex curing, smoking and aging process, plus fermentation with koji, but these carrots can be smoked from start to finish in about an hour. The roasted yeast rub gives them an otherworldly flavor that's smoky, malty and absolutely unique.
Provided by Steven Raichlen
Categories vegetables, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your smoker following the manufacturer's instructions and heat to 250 degrees. Alternatively, set up your charcoal grill for indirect grilling and heat to 250 degrees, using half the normal amount of charcoal (you need less charcoal to keep the heat low). Add the wood to the fire.
- Arrange the carrots on the grate away from the heat and smoke until pliable but still al dente, about 1 hour. To test for doneness, bend a carrot from the ends. The carrot is ready when you can bring the ends to within 2 inches of each other without the carrot breaking.
- While the carrots smoke, make the roasted yeast rub: Heat a dry cast-iron skillet over medium-low. Add the yeast, pepper, cocoa powder, cumin, caraway and juniper berries, and toast, shaking the pan frequently and stirring steadily with a wooden spoon to prevent scorching, until the yeast darkens a few shades to chestnut brown and the spices are fragrant, about 5 minutes. Transfer the mixture to a large but shallow mixing bowl and let cool.
- Add the hot smoked carrots to the yeast mixture and toss to coat. Stir in the maple syrup and oil and mix well. Add salt to taste. Let the carrots rest for 10 to 15 minutes to cool while absorbing the yeast and spice flavors.
- Sprinkle with the chopped celery leaves, if using, and serve at room temperature. Mr. Umansky recommends eating the carrots with your fingers.
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