Carrots with Mole "dirt" and tangy sour scream

 

I saw this recipe on one of my favorite shows, "Guy's Ranch Kitchen". Michael Voltaggio was making it. This is quite strange and it was so fun to make. This would be a great side dish for your next party. It went really well with a coffee-rubbed prime ribeye.  

Ingredients for Carrots: 

For the dirt:

3/4 cup sugar

1 1/4 cups sliced almonds, ground fine (you can use a food processor or bang them with a mallet. You could also use almond flour)

3/4 cup all purpose flour

3 1/2 TBSP cocoa powder

2 1/2 TBSP coffee grounds (For an intense flavor us fresh ground coffee grounds or instant espresso. I made coffee in the morning and had once brewed coffee grounds. I dried them out on a paper towel and used them in this recipe. They are also great for the steak rub.)

2 TBSP smoke paprika

1 TBSP ancho chili powder

1 tsp cumin

1 tsp salt

6 1/2 TBSP butter, melted. 

Ingredients for Crema: 

1/2 lime zested and juiced

1/2 cup sour cream

Carrots: 

olive oil

zest of 1/2 lime

smoky flaky sea salt (or regular coarse sea salt is fine)

at least 2 bunches of carrots - figure about 5 carrots per person. Use full fresh carrots here, nothing from the bag. 

Directions: 

1. Make the crema and store in the fridge. 

2. Peel the carrots. Start a big pot of water on the stove and bring to a boil. 

3. Preheat oven to 325. The mole dirt makes a lot so you will have plenty leftover to make this recipe 2-3 more times and won't have to make the dirt! Makes it a quick weeknight side! 

4. Melt the butter and then combine all the other mole dirt ingredients together with the butter. Line a sheet tray with parchment paper and spread out the dirt.  

5. Bake for 15-20 minutes or until toasty and crispy - should smell like a chocolate cake. Toss once halfway through. 

6. Salt the boiling water. Blanch the carrots for 5 minutes. Remove from the water and set on paper towel to catch access water. 

7. Toss in a little olive oil, salt and pepper

8. Turn your grill on medium low on one side. (I had my grill on high on the other side for the steaks.) Grill the carrots about 10 minutes or until tender and lightly marked. 

9. Take off the grill and sprinkle with lime zest and coarse salt. 

10. Plate a smear of the crema on the bottom of the plate. Lay your carrots out then top with the mole dirt. Enjoy immediately.  

For the steaks today I had a Prime boneless ribeyes about 12oz each. My rub was 2 TBSP used coffee grounds, 1 TBSP chili powder, 1 TBSP salt, 1 TBSP pepper, pinch of flaky smoked salt. Rub both sides and use all the rub. Refrigerate for about 1-2 hours.  2 Hours before ready to cook take the steaks out to sit on the counter. Grill on high heat for 5 minutes per side for a nice Medium temp - about 135.  

Wine pairing: 

Grand Vin Du Chateau de Portets

Graves, France

2015