iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Santiago de Cuba's Roast Pork Marinated in a Garlicky Allspice-Cumin Adobo (Cerdo Brujo)

Ingredients:
1 head garlic, separated into cloves and peeled
1 tablespoon salt
2 teaspoons black peppercorns
2 teaspoons ground cumin
2 teaspoons allspice berries or ground allspice
3/4 cup bitter orange juice (from about 6 oranges) or equal parts lime juice and orange juice
1 cup sweet orange juice diluted with about 1/4 cup water
One 8- to 9-pound leg of pork, with skin
1 teaspoon salt
1/4 cup sweet sherry or port wine
for deglazing

Instructions:
Place the garlic, salt, peppercorns, cumin, and allspice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. (You can also puree these ingredients in a blender or food processor.) Set aside.
Trim the skin from the inner part of the leg only. Wipe the meat clean with a damp cloth. Make several deep incisions all over the skinned portion and rub with the salt. Let rest for a few minutes. Rub the marinade all over the pork, pushing it into the gashes and between the meat and the skin. Cover with plastic wrap and refrigerate for 2 to 3 hours or a maximum of 12 hours. Wipe the marinade from the skin with a clean cloth.
Preheat the oven to 400°F. Place the pork in a roasting pan and bake uncovered, skin side up, for 3 to 4 hours. Check the roast often. As the pan juices evaporate, replenish them with a little of the diluted sweet orange juice. The pork is done when the skin is crackling and the juices run clear when the meat is pierced at the thickest part of the leg (about 160°F on a meat thermometer).
Remove the pork from the oven and lift it onto a cutting board, holding the bone with a cloth. With a sharp knife, remove the crisp skin and cut it into small serving pieces. Place them on a cookie sheet and set in the turned-off oven, uncovered (if you cover the crackling, it steams and gets soggy).
To deglaze the pan juices, place the roasting pan on the stove over medium heat and add the sherry, scraping up the browned bits with a wooden spoon.
Carve the pork and return to the roasting pan with the pan juices to keep the meat moist and flavorful. Pork dries out easily, so if you must hold it for more than 30 minutes, cover the pan with aluminum foil and return it to a warm oven.
Creamy Chocolate-Cheese Flan with Hibiscus Sauce

Ingredients:
1 cup sugar
1/4 cup water
4 1/2 cups fresh whole milk
1 (14-ounce) can sweetened condensed milk
1/4 cup aged dark rum
6 star anise pods
2 (3-inch) sticks true cinnamon (see above)
1 teaspoon aniseed
1 teaspoon pure vanilla extract, preferably Mexican
1 teaspoon bitter almond extract
2 plump Mexican vanilla beans, split lengthwise, seeds scraped and reserved
Pinch of freshly grated nutmeg
1/8 teaspoon salt
6 ounces dark chocolate, preferably Cluizel Concepción (66% cacao), finely chopped
6 ounces cream cheese, warmed to room temperature
6 large egg yolks
2 whole large eggs
Hibiscus Sauce

Instructions:
Preheat the oven to 350°F. Set aside an 8 x 4-inch loaf pan (4-cup capacity), 10-inch round cake pan, or twelve 4-ounce ramekins. Have ready a heatproof dish or pan at least 3 inches deep that is large enough to hold the pan or ramekins comfortably.
To make the caramel, combine the sugar in a small pan with the water and bring to a boil over medium heat, watching carefully until the mixture thickens to look like a syrup, bubbles quickly, and turns a rich caramel color. Quickly pour the hot caramel into the cake pan (or ramekins) and swirl to coat the bottom(s) and sides evenly before the mixture hardens. Set aside and let cool while you make the flan.
To make the flan, combine the whole milk and condensed milk in a saucepan. Add the rum, star anise, cinnamon sticks, aniseed, vanilla and almond extracts, vanilla beans and the seeds, nutmeg, and salt. Bring barely to a boil, reduce the heat to low, and simmer gently for 2 to 3 minutes. Add the chocolate, stirring with a wooden spoon to help it melt and blend. Remove from the heat and let the spiced chocolate mixture cool to room temperature. When the mixture is cool, remove the vanilla bean, cinnamon sticks, and star anise with a fork or slotted spoon.
Meanwhile, preheat the oven to 335°F. Set up a hot water bath by having ready a kettle of boiling water and a baking dish large enough to hold the cake pan (or ramekins).
With a wooden spoon, beat the cream cheese in a large mixing bowl until softened. Beat in the yolks and whole eggs, one at a time, using a whisk or electric mixer. Slowly add the cooled chocolate mixture, whisking to blend completely. Strain the mixture through a medium-mesh strainer into the caramel-coated cake pan or ramekins. Place the pan or ramekins in the reserved larger baking dish, slide into the oven, and carefully pour in enough hot water to come halfway up the outside of the cake pan or ramekins.
Bake the large flan for about 1 hour; bake the ramekins for 30 to 40 minutes. Don't expect the custard to be completely set in the center. Remove from the oven, lift from the water bath, and let cool to room temperature. Refrigerate in the pan for at least 3 hours before turning the flan out onto a platter (or individual dishes). Serve with the Hibiscus Sauce.
Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña)

Ingredients:
2 bunches watercress
One 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 tablespoon sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar or fresh lime juice
1/8 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large Florida (West Indian) avocado or 2 Hass avocados
1 small red onion (5 ounces) thinly slivered lengthwise

Instructions:
Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.
Moors and Christians (Moros y Cristianos)

Ingredients:
8 ounces dried black beans
1 medium yellow onion (about 8 ounces), peeled
1 medium green bell pepper (about 7 ounces), cored, seeded, and halved
6 Caribbean sweet peppers (ajíes dulces) or 1 cubanelle pepper
1 ham hock (optional)
"2 cups (about 13 ounces) long-grain rice or Uncle Bens converted rice", 2 tablespoons extra-virgin olive oil
4 ounces slab bacon, diced
1 medium yellow onion, finely chopped (about 1 1/4 cups)
1 medium green bell pepper (about 7 ounces), cored, seeded, deveined, and finely chopped (about 1 cup)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 tablespoon distilled white vinegar, or to taste
1 tablespoon dry sherry, or to taste
2 teaspoons salt
or to taste

Instructions:
Rinse and pick over the beans. Place in a medium heavy-bottomed pot with 2 1/2 quarts water, the onion, bell pepper, ajíes or cubanelle pepper, and the ham hock, if using, and bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until the beans are tender but still retain their shape, about 2 hours. Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and ham hock; you should have 2 cups cooked beans.
Place the rice in a medium bowl, cover with cold tap water, and swirl the rice, then drain, holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer. Heat the oil in the heavy-bottomed pot over medium heat. Add the diced bacon and sauté until golden, about 3 minutes. Add the onion, green pepper, cumin, oregano, and bay leaf and sauté until the onion is soft, about 5 minutes.
Add the rice and stir to coat thoroughly. Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and salt. Mix well and taste for seasoning; add a dash more of sherry, vinegar, and/or spices if needed. The cooking liquid should be flavorful. Cook, uncovered, until most of the liquid is absorbed and small craters have formed on the surface of the rice. Fluff the rice slightly with a kitchen fork, reduce the heat to the lowest possible setting, and cook, tightly covered, for 20 minutes.
Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.
Chocolate-Garlic Mojo with Toasted Cuban Bread (Tostadas de Pan Cubano con Mojo de Chocolate)

Ingredients:
9 ounces dark chocolate, preferably Cluizel Concepción (66% cacao) or Cluizel Los Ancones (67% cacao), or a combination of the two, finely chopped
4 large garlic cloves, ground to a fine paste with mortar and pestle
1/2 cup extra-virgin olive oil
Coarse sea salt
1 tablespoon freshly squeezed lime juice
1 loaf Cuban bread (about 10 ounces), thinly sliced on the diagonal
Coarse sea salt

Instructions:
To prepare the ganache, put the chocolate in a double-boiler or a heatproof bowl over simmering water. When the chocolate is almost melted, remove from the heat and stir from the center out with a rubber spatula until smooth.
Combine the garlic and olive oil in a small skillet and just heat it through over low heat. Pour in a stream over the melted chocolate while stirring gently with the spatula, again from the center out. Season with salt to taste. Add the lime juice and stir gently to blend smoothly. The mixture will thicken like mayonnaise. Keep at room temperature.
When you are ready to serve, warm the sauce over simmering water if it has become too stiff. Toast the bread on both sides on a grill or under the broiler. Arrange the toasted slices on a large platter or flat basket lined with a plantain-leaf square. Accompany with the sauce in a bowl or cruet, the coarse salt, and a couple of decorative butter knives. ¡Delicioso!
Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce

Ingredients:
1/2 cup (120 g/4.2 oz) heavy cream
Pastry Cream
Finely grated zest of 1 orange
1 1/2 Tbsp (12 g/0.42 oz) cornstarch
2 cups plus 2 Tbsp (500 g/17.6 oz) water
1 cup (225 g/8 oz) firmly packed light brown sugar
1 vanilla bean, split lengthwise and seeds scraped
2 Tbsp (30 g/1 oz) unsalted butter
Pinch of salt
"1 Tbsp (15 g/0.5 oz) Myerss dark rum", 1 1/4 cups (125 g/4.4 oz) pecan halves
1/4 cup (60 g/2.1 oz) water
1/4 cup (50 g/1.76 oz) granulated sugar
Puff Pastry
"Confectioners sugar
for dusting"
medium
plain tip (Ateco #6); 3-inch round pastry cutter

Instructions:
1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to soft peaks.
2. Whisk the Pastry Cream until smooth. Gently fold in the orange zest and whipped cream. Transfer the cream to a pastry bag fitted with a medium, plain tip and refrigerate until ready to serve.
1. In a small bowl, combine the cornstarch with 2 tablespoons (30 g/1 oz) of the water.
2. In a small saucepan, combine the brown sugar, vanilla bean pod and seeds, and remaining 2 cups (470 g/16.5 oz) water and bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, for another minute. Remove the pan from the heat and whisk in the butter, salt, and rum. Keep the sauce warm until serving, or refrigerate it, covered, and rewarm before serving.
1. Preheat the oven to 350°F (177°C). Place the pecans in a medium bowl and set aside.
2. In a small saucepan, combine the water and sugar and bring to a boil over medium-high heat, stirring, just until the sugar has dissolved. Pour the syrup over the pecans and toss until combined. Spread the coated pecans on a half-sheet pan and bake for about 8 minutes, tossing once during baking, until browned and fragrant.
1. Preheat the oven to 400°F (204°C). Line a half-sheet pan with a silicone baking mat.
2. On a lightly floured work surface, roll the puff pastry out to a thickness of 1/2 inch. Using a 3-inch round pastry cutter, cut out 10 rounds from the dough. Arrange the rounds on the prepared sheet pan and top with another silicone baking mat and half-sheet pan; this will allow the rounds to rise evenly. Bake for 45 to 55 minutes, or until the rounds are browned and nicely puffed. Remove the top sheet pan and baking mat. Preheat the broiler and dust the rounds liberally with confectioners' sugar. Place the rounds under the broiler until they are caramelized. Assemble the desserts immediately.
While the Puff Pastry Rounds are still hot from the oven, split them in half. Scoop out any undercooked dough from the center of each half and pipe a generous amount of cold Orange-Scented Pastry Cream on the bottom half of the puff. Replace the top of the puff. Place the dessert on a plate and spoon some Caramel Butter Sauce on top of the warm pastry. Garnish with some Candied Pecans.
Celeriac Remoulade

Ingredients:
2 celeriac
juice of 1 lemon
2 egg yolks
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
120 ml (4 fl oz/. cup) olive oil
sea salt and freshly ground black pepper
2 teaspoon capers, drained (optional)
2 teaspoons finely chopped flat-leaf parsley (optional)
5 gherkins, drained and finely chopped (optional)
4 teaspoons peanuts
finely chopped

Instructions:
Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.
Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.
To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.
Fold the celeriac strips into the remoulade and chill for 2–4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.
Grilled Curried Mangoes with Ginger Ice Milk

Ingredients:
4 large mangoes (or 6 to 8 if they are small)
1 tablespoon light or pure olive oil
1/4 teaspoon salt
1 tablespoon best-quality curry powder
3 tablespoons sugar
1 recipe Ginger Ice Milk
1/2 cup (1 to 1 1/2 ounces) sweetened shredded coconut, lightly toasted
One jelly-roll pan for holding the mango slices before and after grilling

Instructions:
1 Preheat an outdoor grill or stovetop grill pan to medium-high.
2 To cut the mangoes, slice off one of the pointed ends on one of them and stand it up on a cutting board. Using a sharp knife, make a cut from top to bottom, removing one of the wide, rounded sides of the mango from the center pit but keeping the side intact. Repeat with the other side. Also cut away any of the mango flesh around the narrow edge of the pit; reserve that flesh for a fruit salad or another use.
3 Peel the two halves removed from the mango, then repeat with the remaining mangoes.
4 Mix the olive oil and salt in a bowl and add the mango halves. Use your hands to mix thoroughly so that all the mango pieces are evenly coated with the mixture.
5 Grill the mango halves for a minute on each side, using a large spatula to turn them. Remove them to the jelly-roll pan.
6 Mix the curry powder and sugar and evenly sprinkle half on the mango halves. Turn the mango halves over and sprinkle the remaining curry mixture on the other side.
7 Return the mango halves to the grill for 30 seconds on each side. Remove the mangoes to the pan again.
8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates. Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.
Serve immediately. For advance preparation, you may do the first grilling before serving time, then add the curry mixture and do the second grilling right before serving.
Cover and refrigerate any leftover mango halves if you are not using all 8. They are also good cold.
Lemon Custard with Raspberry Sauce

Ingredients:
1 quart whole milk, 2/3 cup sugar, 3 large lemons, 1-inch piece cinnamon stick, 6 large eggs, 2 teaspoons vanilla extract, 1 recipe Cooked Raspberry Sauce, Eight 4-ounce ramekins or custard cups, set in a small roasting pan or any pan about 2 inches deep

Instructions:
1 Set a rack in the middle level of the oven and preheat to 300 degrees.
2 Combine the milk and sugar in a medium saucepan and whisk several times to mix. Bring the mixture to a boil over low to medium heat.
3 Use a vegetable peeler to remove just the yellow zest from the lemons in large strips. Do not include any of the white pith beneath the zest, which would impart a bitter flavor.
4 When the milk boils, remove it from the heat, add the lemon zest and cinnamon stick, and allow to steep for 5 minutes.
5 Combine the eggs and vanilla in a mixing bowl and whisk well, but not so quickly that the eggs become foamy. Strain the milk mixture into a lipped container, such as a 4-cup measure, to remove the strips of zest and the cinnamon stick.
6 Pour the milk into the egg mixture in a thin stream, whisking constantly but not quickly to avoid creating too much foam.
7 After the milk has been added, let the mixture rest for 5 minutes, then use a ladle or large kitchen spoon to remove any foam from the surface. Pour the mixture into the lipped container and fill the molds almost to the top.
8 Place the pan of molds on the oven rack and immediately pour 3 to 4 cups of warm water into the pan around the molds so that the water comes about halfway up the side of each mold. If the molds fit tightly in the pan, it may be necessary to remove one temporarily to have room to pour in the water.
9 Bake the custards for about an hour, or until they are completely set and no longer wobbly in the center.
10 Remove the pan from the oven and place it on a rack for 10 minutes to cool. Then remove the molds from the pan and cool them completely to room temperature. Individually wrap each mold in plastic and chill until you intend to serve them.
Serve the custards in the molds or unmold them to dessert plates. To unmold, insert the point of a paring knife about 1/4 inch deep between the mold and the custard. Run the knife all around the inside of the mold to loosen the top. Using your fingertips, ease the top of the custard to one side, letting some air into the space you create between the custard and the mold. Invert a dessert plate on the mold, then invert it again. Holding both the mold and plate firmly with both hands, quickly raise and lower the stack to unmold the custard. If it does not emerge easily from the mold, repeat the motion several times. Top each custard with a couple of spoonfuls of the raspberry sauce.
Keep refrigerated at all times. You may prepare these custards a day or two in advance, but don't keep them more than 3 days total.
Prunes in Crispy Bacon

Ingredients:
vegetable oil, for greasing
4 streaky bacon rashers (strips)
8 soft dried pitted prunes

Instructions:
Preheat the oven to 200°C (400°F/gas mark 6). Brush a baking tray with the oil.
Cut each bacon rasher in half lengthways. Lay a strip of bacon on a chopping board, place a dried prune at the top edge and roll, wrapping it tightly around the prune. Pierce a cocktail stick through the centre of the wrapped prune to secure. Repeat with the remaining bacon and prunes.
Place the prunes on a the prepared baking tray and bake them for 10–15 minutes, turning over half way through cooking, until the bacon is slightly crispy on both sides.
Caramel Rice Pudding

Ingredients:
200 g (7 oz/1 cup) short-grain pudding rice
1 vanilla pod
900 ml (30 fl oz/33/4 cups) milk
75 g (21/2 oz/3/4cups) caster (superfine) sugar
pinch of salt
3 egg yolks
50 g (2 oz/1/4 cup) butter
150 g (5 oz/3/4 cup) light soft brown sugar
200 ml (7 fl oz/scant 1 cup) double (heavy) cream

Instructions:
Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30–40 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.
Easy Chocolate Mousse

Ingredients:
1 envelope unflavored gelatin
1/4 cup sweet liqueur, such as Chambord or Triple Sec
1 cup fat-free milk
3/4 cup sugar, divided
2 large eggs
4 ounces bittersweet (not unsweetened) chocolate, cut into 1/4-inch pieces
4 large egg whites
Large pinch of salt
6 stemmed glasses or ramekins for serving the mousse

Instructions:
1 Sprinkle the gelatin on the liqueur in a small bowl and set aside.
2 Combine the milk and 1/4 cup of the sugar in a small saucepan and whisk to mix. Place over medium heat and bring to a simmer.
3 Meanwhile, whisk the eggs in a small bowl. When the milk boils, whisk about a third of the milk into the eggs. Return the remaining milk to a boil over low heat then whisk in the egg mixture. Continue whisking until the mixture thickens slightly. Don't let it boil or the eggs will scramble. Remove from the heat and quickly whisk in the gelatin mixture.
4 Whisk in the chocolate and continue whisking until the chocolate is melted and the mixture is smooth. Scrape it into a medium bowl and cool it to room temperature.
5 To make the meringue, half-fill a medium saucepan with water and bring it to a boil over medium heat. Regulate the heat so that the water simmers gently but isn't boiling violently. Combine the egg whites, salt, and the remaining 1/2 cup sugar in the heatproof bowl of an electric mixer, whisking by hand just to mix. Place the bowl over the pan of water and whisk gently until the egg whites are hot (140 degrees on an instant-read thermometer) and the sugar is dissolved. Place the bowl on the mixer with the whisk attachment and whip on medium speed until the meringue is cooled (it doesn't have to come all the way down to room temperature) and increased in volume.
6 Fold the meringue into the chocolate mixture.
7 Divide the mousse among the prepared glasses and refrigerate until set, 3 to 4 hours.