iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Marinated Mushroom, Tomato, and Scallion Skewers

Ingredients:
2 garlic cloves, finely chopped, 1/2 cup extra-virgin olive oil, 1/4 cup red wine or Sherry vinegar, 3 tablespoons chopped fresh thyme and/or rosemary leaves, Large pinch of crushed red pepper flakes, 1 teaspoon kosher salt, plus more to taste, 1/2 teaspoon freshly ground black pepper, plus more to taste, 6 scallions, cut crosswise into 2-inch pieces, 1 pint cherry tomatoes, 1 pint cremini, button, or other small mushrooms, 4–6 long wooden or metal skewers, or 4–6 long live branches whittled down to sharpened sticks

Instructions:
Whisk garlic, oil, vinegar, thyme, red pepper flakes, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl. Transfer mixture to a resealable container or plastic bag and add scallions, tomatoes, and mushrooms. Marinate until ready to cook, at least 15 minutes.
If using wooden skewers or branches, soak them in water at least 10 minutes. Skewer scallions, tomatoes, and mushrooms, dividing evenly and leaving about 4 inches of empty skewer at the bottom. Reserve leftover marinade.
Prepare a campfire for medium heat. When it's ablaze, carefully place skewers vertically in the ground around the fire; they should be close enough to the flames that the ingredients begin sizzling within a few seconds. Cook, rotating skewers occasionally, until scallions, tomatoes, and mushrooms are caramelized or charred in spots and mushrooms are tender, 10–15 minutes.
Transfer skewers to plates, season with salt and black pepper, drizzle with reserved marinade, and serve.
Vegetables can be marinated and chilled up to 1 day in advance.
Red Wine–Marinated Hanger Steaks with Flatbreads

Ingredients:
1/2 lemon, thinly sliced
3 sprigs thyme
2 Fresno chiles, halved
6 garlic cloves, smashed
3/4 cup dry red wine
1/4 cup olive oil
1/2 teaspoon freshly ground black pepper
1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces
Vegetable oil (for grill)
1 shallot, finely chopped
3 garlic cloves, chopped
1 Fresno chile, chopped
6 tablespoons unsalted butter
Kosher salt, freshly ground pepper
1 pound prepared pizza dough, room temperature, cut into 4 pieces
2 tablespoons chopped fresh parsley steak

Instructions:
Combine lemon, thyme, chiles, garlic, wine, oil, and pepper in a large resealable plastic bag. Add steak, close bag, and turn to coat. Chill at least 4 hours.
Steak can be marinated 2 days ahead. Keep chilled.
Prepare campfire for medium-high heat. Bank coals on one side to create a two-zone fire; oil grate. (If cooking at home with a gas grill, leave one or two burners off.) Cook shallot, garlic, chile, and butter in a small saucepan over medium heat until shallots are softened; season with salt and pepper. Keep warm.
Remove steak from marinade; season with salt. Grill over direct heat, turning occasionally, until cooked to desired doneness, 8–10 minutes for mediumrare. Transfer to a cutting board; let rest 10 minutes. Slice against the grain.
Meanwhile, working one at a time, gently stretch each piece of dough into an oval (about 12x8") and grill over direct heat, flipping and rotating as needed, until lightly charred and stiff, about 1 minute per side. Move to cooler part of grill to keep warm until ready to serve.
Spoon shallot butter over flatbreads and top with parsley. Serve with steak.
Ash-Roasted Sweet Potatoes

Ingredients:
4 medium sweet potatoes
4 tablespoons (1/2 stick) salted butter
1/4 cup pure maple syrup
Crumbled gingersnaps (optional; for serving)
Roasted marshmallows (optional; for serving)

Instructions:
Light a campfire and let it burn down to embers. Nestle potatoes in embers and cook, rotating a quarter turn every 10 minutes or so, until very tender when pierced with a knife, 45–60 minutes. The potatoes will blacken and char on the outside; don't worry, you're only eating the flesh. If you prefer, wrap potatoes individually in foil and cook using the same procedure.
Using tongs, transfer potatoes to plates and let cool at least 10 minutes. Cut a slit lengthwise down each potato and mash flesh with a fork. Spread 1 tablespoon butter inside each potato and drizzle with maple syrup. Top with gingersnaps and marshmallows, if using, and serve.
Butterflied Trout with Spicy Lettuce, Celery, and Herbs

Ingredients:
1/2 jalapeño, with seeds, very finely chopped
1 tablespoon finely grated lime zest
1 tablespoon finely grated orange zest
Kosher salt
1 small shallot, thinly sliced into rings
1/4 cup fresh orange juice
3 tablespoons fresh lime juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon soy sauce
Freshly ground black pepper
2 (14–16-ounce) whole butterflied rainbow trout
2 tablespoons vegetable oil
4 Little Gem, butter lettuce, or romaine hearts, leaves separated
2 celery stalks, preferably with leaves, leaves reserved, stalks thinly sliced on a diagonal
1 cup cilantro leaves with tender stems
1/2 cup mint leaves

Instructions:
Using the side of a chef's knife, mash jalapeño, lime zest, and orange zest with a pinch of salt on a cutting board to a paste. Transfer to a medium bowl and mix in shallot, orange juice, lime juice, fish sauce, and soy sauce. Season dressing with salt and pepper.
Season trout with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Cook 1 trout, skin side down, until golden brown and crisp, about 4 minutes (flesh will be nearly cooked through). Remove from heat, turn fish, and let sit until cooked through, about 1 minute more. Transfer trout to a platter. Wipe out skillet; repeat with remaining trout and 1 tablespoon oil.
Toss lettuce, celery, celery leaves (if using), cilantro, mint, and 3 tablespoons dressing in a large bowl; season with salt and pepper. Top trout with salad and spoon remaining dressing over.
Seared Cod with Potato and Chorizo Hobo Packs

Ingredients:
2 tablespoons chopped salted, roasted pumpkin seeds (pepitas)
1 tablespoon chopped fresh chives
1/2 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
4 tablespoons (1/2 stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
1 1/2 pounds fingerling potatoes
2 ounces dried Spanish chorizo, casings removed, chopped
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
4 6-ounce skinless cod fillets

Instructions:
Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper. Transfer to parchment paper and roll into a log, or scrape into an airtight container; cover and chill.
Butter can be made 3 days ahead. Keep chilled.
Prepare campfire for medium-high heat. Lay out four 12" squares of heavy foil. Divide potatoes and chorizo among squares; drizzle with olive oil and season with salt and pepper. Fold edges up and over to create packets; pinch edges closed. Cook on grill until potatoes are tender, 25–35 minutes.
Heat vegetable oil in a large skillet on camp stove over medium-high. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes. Turn; cook just until cooked through, about 2 minutes. Top with pumpkin seed butter. Open packets and top vegetables with cod; spoon any butter left in pan over.
Herby Black Rice Salad with Radishes and Ricotta Salata

Ingredients:
1/4 cup olive oil
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1 cup black rice
Kosher salt
2 cups mixed radishes, sliced, quartered
Freshly ground black pepper
2 ounces ricotta salata (salted dry ricotta), thinly sliced
1/4 cup chopped unsalted, roasted almonds
1/4 cup chopped fresh dill
2 tablespoons chopped fresh chives

Instructions:
Combine oil and vinegar in a small airtight container; cover, and shake well. Season with salt and pepper.
Combine rice and 1 3/4 cups water in a medium saucepan; season with salt. Bring to a boil on camp stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45–50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool.
Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.
Vinaigrette can be made 3 days ahead; chill.
Thousand Flavor Syrup

Ingredients:
1/4 cup sugar, 2 cups water, Seeds from 1/2 vanilla bean, split lengthwise,, 1 vanilla pod, 3 wide strips lemon zest, 3 lightly crushed green cardamom pods, 1 star anise pod, 5 juniper berries, 1/4 cup dried rose petals, 2 tablespoons dried hibiscus flowers or hibiscus tea, 1 teaspoon pink peppercorns, 1 teaspoon Sichuan peppercorns

Instructions:
Bring 1/4 cup sugar and 2 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Remove from heat and scrape in seeds from 1/2 vanilla bean, split lengthwise, then add pod along with 3 wide strips lemon zest, 3 lightly crushed green cardamom pods, 1 star anise pod, 5 juniper berries, 1/4 cup dried rose petals, 2 tablespoons dried hibiscus flowers or hibiscus tea, 1 teaspoon pink peppercorns, and 1 teaspoon Sichuan peppercorns.
Let syrup sit until flavors are infused, 20–25 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids. Chill until cold, then cover.
Syrup can be made 4 days ahead. Keep chilled.
Steak On a Hot Rock with Wild Herb Butter

Ingredients:
1 head of wild spring garlic (or 1 large garlic clove), finely chopped
1/2 cup (1 stick) salted butter, room temperature
2 tablespoons assorted wild or cultivated herbs (such as chives and/or parsley), finely chopped
2 (1 1/2-pound) 1 1/2"-thick boneless rib-eye or strip steaks
Vegetable oil (for cooking)
Kosher salt and freshly ground black pepper

Instructions:
Mix garlic, butter, and herbs in a small bowl. Transfer to a resealable container (small jars work well). Seal and store until ready to use.
Find 2 of the flattest rocks you can; they should be large enough to fit steaks and at least as thick (about 2" thick is perfect). Place rocks in the center of a fire pit and build a campfire on and around them. Let fire burn until hot coals have covered the rocks (you can help this along by pushing coals on and around them), about 30 minutes.
Using tongs or heatproof gloves, move rocks away from flames and place them on top of a bed of hot coals. Sprinkle a few drops of water on the rocks—the rocks are ready when the water sizzles and skips across their surface.
Brush steaks with oil and season generously with salt and pepper (really make it rain). Brush any coals or ash from surface of rocks and place 1 steak on top of each. Cook steak until it easily releases from rocks, 6–12 minutes per side for medium-rare, depending on how hot the rocks are. Check for doneness by touch, using an instant-read thermometer (125°F for medium rare), or by cutting into steak to see the internal color.
Transfer steak to a plate or cutting board and place a nob of Wild Herb Butter on top. Let rest for 5 minutes. Cut steak into thick slices and divide among plates, dotting slices with more butter.
Butter can be made and chilled for up to 5 days, or stored at room temperature for up to 2 days.
Crispy Chicken Cutlets with Cherry Tomato Panzanella

Ingredients:
1/4 small onion, thinly sliced
3 tablespoons distilled white vinegar, divided
Kosher salt, freshly ground pepper
6 tablespoons olive oil, divided
1 cup torn country-style bread, (from about 1/4 small loaf)
2 skin-on, bone-in chicken breasts
2 tablespoons vegetable oil
1 pound cherry tomatoes
Pinch of sugar
3/4 cup parsley leaves with tender stems

Instructions:
Combine onion and 2 tablespoons vinegar in a small bowl. Season with salt and pepper; set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5–8 minutes. Transfer to a medium bowl. Wipe out skillet.
Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper.
Heat 1 tablespoon vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 tablespoon vegetable oil (no need to wipe out skillet).
Cut half of tomatoes in half. Heat 2 tablespoons olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 tablespoon vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 tablespoons olive oil and toss. Serve chicken with panzanella spooned over.
Kumbaya Cocktail

Ingredients:
3 ounces mezcal, 2 ounces Amaro Montenegro, 1 ounce triple sec, An 8-ounce flask

Instructions:
Pour mezcal, Amaro Montenegro, and triple sec into an 8-ounce flask, then shake to combine.
Goodnight, Irene Cocktail

Ingredients:
4 ounces Islay scotch (such as Laphroaig, Caol Ila, or Ardbeg)
1/2 ounce simple syrup
4 dashes Angostura bitters
2 dashes orange bitters
An 8-ounce flask

Instructions:
Pour scotch and simple syrup into an 8-ounce flask. Add Angostura bitters, orange bitters, and 2 ounces water, then shake to combine.
Blueberry Streusel Cake

Ingredients:
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon packed dark brown sugar
1 tablespoon plus 1 teaspoon granulated sugar
3/4 teaspoon cinnamon
1/2 stick cold unsalted butter, cut into 1/2-inch pieces
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
3/4 teaspoon pure vanilla extract
1/2 stick unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 pound blueberries (3 1/4 cups)
Accompaniment: sweetened whipped cream

Instructions:
Preheat oven to 350°F with rack in middle. Line bottom and sides of a 9-inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides. Butter bottom and sides of pan, then dust with flour, knocking out excess.
Stir together flour, sugars, cinnamon, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Stir together sour cream and vanilla in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined.
Gently fold in blueberries.
Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of topping evenly over batter.
Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more. Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.
Plum-Blackberry Streusel Pie

Ingredients:
1 3/4 pound ripe plums, pitted and quartered
3/4 pound blackberries (2 cups)
1 1/2 cups sugar, divided
3 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1 teaspoon grated lemon zest
3/4 teaspoon salt, divided
1/2 recipe all-butter pastry dough
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1 stick cold unsalted butter, cut into bits
Equipment: a 9 1/2-inch deep-dish pie plate

Instructions:
Put a foil-lined large baking sheet in lower third of oven and preheat oven to 375°F.
Toss plums and blackberries with 1 cup sugar, tapioca, cornstarch, zest, and 1/4 teaspoon salt in a large bowl.
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively. Chill while making streusel.
Stir together oats, flour, and remaining 1/2 cup sugar and 1/2 tsp salt. Blend in butter with your fingertips until mixture forms small clumps.
Mound filling in shell. Crumble streusel evenly over filling.
Bake pie until streusel is golden and filling is bubbling, 1 1/4 to 1 1/2 hours. Cool completely, 3 to 4 hours.
Breakfast Taco Hobo Packs with Black Beans, Zucchini, and Corn

Ingredients:
2 bell peppers, stemmed, seeded, thinly sliced lengthwise
1 medium zucchini, halved lengthwise, sliced into 1/4"-thick half moons
1 small red onion, thinly sliced (about 1 cup)
2 medium jalapeños, seeded, thinly sliced (optional)
1 (14-ounce) can black beans, drained, rinsed
1 cup defrosted frozen corn
6 tablespoons tomatillo salsa
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
12 soft taco-size corn or flour tortillas
6 large eggs
1/2 cup shredded Monterey Jack cheese (optional)
1/4 cup cilantro leaves and tender stems (optional)

Instructions:
Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
Toss peppers, zucchini, onion, jalapeños (if using), beans, corn, salsa, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5–10 minutes more.
Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5–10 minutes.
Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4–5 minutes.
Carefully remove packs from coals, open, and sprinkle evenly with cheese and cilantro, if using. Serve each pack immediately with 2 warm tortillas.
Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
Breakfast Hobo Packs with Polenta, Prosciutto, and Cherry Tomatoes

Ingredients:
1 1/2 pounds pre-cooked polenta, cut into 1/2" cubes
1 pint cherry tomatoes, halved
6 ounces sliced prosciutto (about 12 slices), torn into large pieces
1/4 cup olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
6 large eggs
1/2 cup grated Parmesan (optional)
1/4 cup torn basil leaves (optional)

Instructions:
Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
Toss polenta, tomatoes, prosciutto, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5–10 minutes more.
Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4–5 minutes.
Carefully remove packs from coals, open, and sprinkle evenly with Parmesan and basil, if using. Serve immediately.
Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
Breakfast Hobo Packs with Hash Brown Potatoes, Sausage, and Scallions

Ingredients:
3 scallions, trimmed, sliced
1 (16-ounce) package frozen shredded hash brown potatoes, defrosted
12 ounces cooked breakfast sausages (about 16 sausage links), cut into 3/4" pieces
1/4 cup olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 (packed) cups baby spinach
6 large eggs
1/2 cup shredded cheddar (optional)

Instructions:
Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5–10 minutes more.
Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each pack with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4–5 minutes.
Carefully remove packs from coals, open, and sprinkle with cheddar, if using. Serve immediately.
Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.