Spicy Carrot Salad & Heat Blasted Carrots

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Chef, Cooking Instructor and Poet Corey Pressman made delicious carrot dishes. Click here for more information about Corey.

Sweet Heat Blasted Carrots (per George Graham)

The Sweet Heat

  • 2 tablespoons light brown sugar
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon chili powder
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cloves
  • Quarter a few dozen young carrots the long way. Smother in butter or oil plus a liberal pinch of salt and a mess of sweet heat blend.
  • Grill this until somewhat blackened or bake for 45 minutes at 400. Salt to taste and eat!

Spicy Carrot Salad (per Alice Waters)

  • 2 1/2 cups grated carrots
  • 3 tablespoons olive oil
  • 1 garlic clove, finely minced
  • 1/4 tsp cayenne pepper
  • 2 tablespoons minced cilantro
  • 1/2 tsp salt
  • 2 tbsp lemon juice
  • 1tbs red wine vinegar
  • Instructions
  • Grate the carrots with a cheese grater or make thick ribbons with a peeler. Get this into a bowl and toss with the other ingredients.