Best 2 Smoked Carrots With Coffee Mole Dirt Recipes
**Tantalize your taste buds with a culinary journey to Mexico, where a vibrant symphony of flavors awaits in the Smoked Carrots with Coffee Mole Dirt dish. This extraordinary recipe blends the smoky allure of roasted carrots with the rich complexity of a traditional Mexican mole sauce, elevated by the unexpected yet harmonious addition of coffee and a touch of earthy magic.**
**Embark on a culinary adventure with our comprehensive guide, where we unveil the secrets behind creating this captivating dish. Discover the art of smoking carrots, imparting a captivating smoky aroma that dances on your palate. Delve into the intricacies of crafting a flavorful mole sauce, a symphony of spices, nuts, seeds, and chocolate that brings depth and intrigue to every bite.**
**Uncover the secrets of preparing a unique coffee mole, where the roasted coffee beans lend a subtle bitterness that balances the sweetness of the carrots and the richness of the mole. Indulge in the textural delight of the dirt component, a combination of crushed chocolate cookies and espresso powder, adding a playful crunch and visual appeal to the dish.**
**With step-by-step instructions, helpful tips, and captivating food photography, this recipe guide is your passport to culinary excellence. Elevate your next dinner party or impress your family with this extraordinary dish that combines the rustic charm of smoked carrots with the sophisticated elegance of a coffee-infused mole sauce. Prepare to embark on a taste sensation like no other.**
**Additional Recipes to Delight Your Palate:**
- **Creamy Chipotle Sauce:** Discover the smoky heat of this versatile sauce, perfect for adding a kick to tacos, burritos, or grilled meats.
- **Avocado-Tomatillo Salsa:** Dive into the vibrant flavors of this refreshing salsa, where avocados and tomatillos create a tangy, creamy balance.
- **Mexican Street Corn Salad:** Experience the vibrant flavors of Mexico in this colorful salad, featuring grilled corn, creamy mayonnaise, and a sprinkle of chili powder.
**Embark on a culinary journey to Mexico with our Smoked Carrots with Coffee Mole Dirt recipe guide. Prepare to tantalize your taste buds with this extraordinary dish and explore the additional recipes to expand your culinary horizons.**
QUESO FUNDIDO
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the seeds in. If your friends are more, ahem, delicate, then stick with one chile and remove the seeds and ribs.
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Bean Cheese Appetizer Broil Super Bowl Cinco de Mayo Sausage Poker/Game Night Party Monterey Jack Chile Pepper Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings (appetizer)
Number Of Ingredients 12
Steps:
- Cook chorizo in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until golden and pieces start to crisp, 2 to 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
- Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
- Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
- Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
- Remove from heat and stir in reserved chorizo and half the cheese until melted.
- Preheat broiler with rack about 6 inches from heat.
- Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
- Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
- Serve with tortilla chips.
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.
Tips:
- Soak the carrots in water for at least 30 minutes before smoking. This will help to remove any dirt or debris and prevent the carrots from drying out during the smoking process.
- Use a variety of woods to smoke the carrots. This will give them a more complex flavor. Some good woods to use include oak, hickory, maple, and cherry.
- Smoke the carrots for about 2 hours, or until they are tender. The exact cooking time will depend on the size of the carrots and the type of wood you are using.
- Make the coffee mole sauce while the carrots are smoking. This will give the sauce time to develop its flavor.
- Serve the smoked carrots with the coffee mole sauce and a sprinkle of cotija cheese.
Conclusion:
Smoked carrots with coffee mole sauce are a delicious and unique dish that is perfect for a special occasion. The carrots are tender and flavorful, and the mole sauce is rich and complex. This dish is sure to impress your guests.
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