iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Cauliflower Wedges With Herb Tarator

Ingredients:
¼ cup sliced or slivered almonds
2 garlic cloves, finely grated
1 cup chopped dill
½ cup mint leaves
½ cup tahini
⅓ cup fresh lemon juice
Kosher salt, freshly ground pepper
1 small cauliflower (about 1½ lb.)
¼ cup extra-virgin olive oil (for drizzling)
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. turmeric
Handful of tender herbs (such as dill
mint
parsley
cilantro
basil
and/or chives)

Instructions:
Toast almonds in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside for serving.
Blend garlic, dill, mint, tahini, and ⅓ cup water in a blender or food processor until a thick paste forms. Add lemon juice and blend again, adding an additional 1–2 Tbsp. water if sauce is too thick. It should be easily spreadable but not runny. Season with salt and lots of pepper.
Remove outer leaves and trim stem from cauliflower so it sits flat. Cut cauliflower into 4 wedges.
Whisk oil, coriander, cumin, turmeric, and a big pinch of salt in a large bowl to combine. Add cauliflower and coat in oil. The cauliflower can fall apart easily, so handle with care and use your fingers to work oil into the uneven surface.
Prepare a grill for medium-high heat (if using a charcoal grill, bank most of the coals on one side of the grill). Place cauliflower, cut side down, on grate over hottest part of grill and grill, undisturbed, until char marks form, about 3 minutes (you can carefully lift to check, but try not to move too much). Turn over onto other cut side and grill, undisturbed, until grill marks form, about 3 minutes. Turn onto uneven floret side and slide over to cooler part of grill or reduce heat to low and cover with lid. Grill until tender (if a bamboo skewer easily slides through the thickest part, it’s done), 10–15 minutes. (And if you don’t have a grill, you can do this in a grill pan over high. Once pan is very hot, add cauliflower, reduce heat to medium-high, and cook both cut sides as above. When you turn cauliflower over onto uneven floret side, reduce heat to low and cover pan with foil to finish cooking.)
To serve, spread some tarator onto individual plates or a platter. Arrange cauliflower wedges on top and dollop remaining tarator over. Scatter mixed tender herbs and almonds on top.
Open-Face Mushroom Sandwiches With Pecorino Salsa Verde

Ingredients:
3 medium shallots, thinly sliced crosswise, rings separated
1 Tbsp. plus 1½ tsp. red wine vinegar
1 tsp. crushed red pepper flakes
1 tsp. freshly ground black pepper
Kosher salt
3 oz. Pecorino Romano, Grana Padano, or Parmigiano-Reggiano
2 cups (loosely packed) mixed tender herb leaves or greens (such as parsley and dill or dill and arugula)
5 Tbsp. extra-virgin olive oil
1 lb. king trumpet or crimini mushrooms, trimmed
6 Tbsp. extra-virgin olive oil
6 1"-thick slices country-style bread

Instructions:
Six–eight 10" metal skewers or bamboo skewers, soaked (optional)
Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3–4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6–8 minutes for small pieces and 8–10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.
Grilled Watermelon Salad With Lime Mango Dressing and Cornbread Croutons

Ingredients:
½ cup coarsely chopped ripe mango
¼ cup fresh lime juice
¼ cup dry sake
2 tablespoons champagne vinegar
1 teaspoon minced seeded bird’s-eye chile
½ teaspoon kosher salt
¼ cup canola oil
3 pounds seedless watermelon, peel left on, cut into 1-inch-thick slabs
Olive oil
Kosher salt
½ cup hulled pumpkin seeds
¼ teaspoon ground cayenne
1 teaspoon sugar
4 cups 1-inch cubes homemade or store-bought cornbread
2 tablespoons unsalted butter, melted
8 fresh shiso leaves, shredded (or Thai basil or mint)
½ cup dates, pitted and chopped
1 serrano chile, sliced into rings
Freshly ground black pepper
½ cup ricotta or mascarpone

Instructions:
Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
Remove the rind and dice the grilled watermelon into large cubes.
Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.
Fried Plantain Chips With Lime Sour Cream and Mango Hot Sauce

Ingredients:
2 tablespoons sunflower oil or other neutral oil
4 medium shallots, finely chopped
3 Scotch Bonnet chiles, or to taste, cored, seeded, and finely chopped (see Note)
3 garlic cloves, chopped
1 (¼-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
¼ cup chopped fresh mango
¼ teaspoon sea salt, plus more to taste
¼ cup sugarcane vinegar or apple cider vinegar
¼ cup orange juice
1 cup sour cream
½ teaspoon lime zest
1 tablespoon fresh lime juice
1 teaspoon sea salt
Vegetable oil, for frying
6 green plantains
Sea salt and freshly ground black pepper

Instructions:
Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chiles, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and ½ cup water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.
Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)
Make the lime sour cream: In a medium bowl, stir together the sour cream, lime zest and juice, and salt. Refrigerate until ready to serve.
Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 375°F.
With a very sharp knife, peel the plantains, then slice lengthwise about ⅛ inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Season with salt and pepper.
Serve the fried plantains with the mango hot sauce and lime sour cream for dipping.
Mississippi Corn Pudding

Ingredients:
5 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
2 large eggs, beaten
⅓ cup sugar
½ cup whole milk
¼ cup heavy cream
¾ cup sour cream
½ cup all-purpose flour
½ cup coarse yellow cornmeal
1 teaspoon kosher salt
⅛ teaspoon white pepper
⅛ teaspoon paprika
⅛ teaspoon baking soda
¼ cup chopped yellow onion
½ cup chopped celery
1 pound fresh corn kernels, cut from 4 cobs
1 cup shredded cheddar cheese
1 cup butter cracker crumbs
such as Ritz

Instructions:
Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
Fold in the onion, celery, corn, and cheese.
Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.
Black-Eyed Pea Salad With Hot Sauce Vinaigrette

Ingredients:
2 garlic cloves, grated on a Microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 mini cucumbers, cut into ½-inch dice
½ sweet onion, finely chopped
1 pint cherry tomatoes or grape tomatoes, halved
¼ cup picked fresh dill

Instructions:
Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
DO AHEAD: The salad can be refrigerated for up to 1 day.
Caribbean Smothered Chicken With Coconut, Lime, and Chiles

Ingredients:
1 teaspoon vegetable oil
4 large bone-in, skin-on chicken thighs (1½ pounds)
Kosher salt and freshly ground black pepper
6 large sprigs thyme
2 large onions, thinly sliced
2 garlic cloves, chopped
1 habanero chile, slit
1 cup light coconut milk
Zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon mild yellow curry powder

Instructions:
Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
Serve immediately with lime wedges.
DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
Watermelon Salad With Radishes and Mint

Ingredients:
Kosher salt and freshly ground black pepper
1 bunch red radishes, cut into ⅛-inch slices
2 tablespoons red wine vinegar
4 teaspoons extra-virgin olive oil
½ red onion, cut into thin slivers
4½ pounds watermelon (1/4 of a large melon), rind removed, flesh cut into 1-inch cubes
2 tablespoons torn mint leaves

Instructions:
Dissolve a spoonful of salt in a large bowl of ice and water. Add the radishes and let sit for a few minutes to crisp.
Whisk the vinegar, oil, and 1 teaspoon salt in a large bowl. Drain the radishes and add to the bowl, along with the onion and watermelon.
Gently toss with your hands to coat evenly.
Spread on a serving platter, grind pepper all over, and top with the mint.
Classic BBQ Baked Beans

Ingredients:
¼ pound thick-cut bacon, diced, ½ large onion, chopped, 1 red bell pepper, chopped, 3 16-ounce cans kidney beans, ½ cup brown sugar, 3 tablespoons ketchup, 3 tablespoons apple cider vinegar, 3 tablespoons maple syrup, 3 tablespoons molasses, 3 tablespoons yellow mustard, 1 tablespoon hot sauce, 2 teaspoons Creole seasoning

Instructions:
Preheat grill to high.
Place a large Dutch oven or cast-iron pot over direct heat and cook bacon until fat has begun to render. Add onion and red pepper and cook until they begin to soften, about 3-5 minutes. Add the beans, including canning liquid, and bring to a simmer.
Add brown sugar, ketchup, apple cider vinegar, maple syrup, molasses, mustard, hot sauce, and Creole seasoning and stir to combine. Close the lid and cook the beans until the liquid has thickened, about 60 minutes. Cover the pot and move to the cooler side of the grill, then cook for another 20-30 minutes or until desired tenderness.
Icebox Lemon Pie With Meringue

Ingredients:
2½ cups graham cracker crumbs
12 tablespoons (1½ sticks) unsalted butter, melted
¼ cup sugar
3 large eggs, separated
Juice of 3 lemons
1 (14-ounce) can sweetened condensed milk
1 teaspoon cream of tartar
3 tablespoons sugar

Instructions:
Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
When ready to assemble the pie, preheat the oven to 350°F.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
Spread the meringue over the pie filling.
Bake until the meringue is golden brown, about 12 minutes. Let cool for 30 minutes, then chill for 30 minutes before serving.
Frogmore Stew

Ingredients:
12 to 14 cups water, fish stock, or seafood stock, 4 bay leaves, ¼ cup plus 2 tablespoons Old Bay seasoning, 1 cup chopped celery, 1 cup chopped onions, ½ cup whole peeled garlic cloves, 3 whole bird’s-eye chiles, 1 pound small red potatoes, scrubbed, or 6 purple yams, cut into 2-inch chunks, 1 pound smoked hot sausage links or chicken sage sausage, cut into 2-inch pieces, 6 ears corn, shucked and quartered, 2 pounds shell-on large shrimp, 2 pounds shelled scallops, 1 cup dry white wine, Salt and pepper, Coarsely chopped fresh cilantro, for garnish

Instructions:
In a large stockpot, combine 12 cups of the water or stock, the bay leaves, Old Bay, celery, onions, garlic, and chiles and bring to a boil over high heat. Add the potatoes and cook until tender, about 15 minutes.
Add the sausage and cook until heated through, about 5 minutes. Add the corn and cook until just tender, about 3 minutes. Stir in the shrimp, scallops, and wine and cook until the shrimp are cooked through, about 4 minutes. Season with salt and pepper and pour the stew into a large serving bowl. For more casual gatherings, serve directly from the pot on the stove. Garnish each serving with cilantro and serve immediately.
Very Red Velvet Cake With Cream Cheese Icing and Pecans

Ingredients:
2½ cups cake flour
½ teaspoon baking soda
2 large eggs, at room temperature
1½ cups sugar
1½ cups vegetable oil
2 tablespoons distilled white vinegar
1 cup buttermilk
1 teaspoon pure vanilla extract
3 tablespoons red food coloring (from two 1-ounce bottles)
1 (1-pound) box confectioners’ sugar, sifted
1 (8-ounce) package cream cheese, softened
1 stick (8 tablespoons) butter, softened
1 cup chopped pecans

Instructions:
To make the cake: Set the oven to 350°F and adjust the rack positions to the middle and top third. Spray three 8-inch round cake pans well with baking spray.
Sift the flour with the baking soda.
In a large bowl, with an electric mixer on medium speed, beat the eggs well, then beat in the sugar, oil, and vinegar. On low speed, slowly add the flour and beat in well. Add the buttermilk slowly, then the vanilla, and then the food coloring.
Pour the batter evenly into the pans and rap them on the countertop several times to eliminate any air bubbles. Bake for 12 minutes, then rotate the pans from shelf to shelf so they bake evenly and bake until the tops spring back when lightly touched, about 25 minutes altogether. Let the cakes cool in the pans on racks for 15 minutes.
Run a knife around the sides of the pans and invert the cakes onto the racks to cool completely. Once they’re cool, refrigerate the cakes for 20 to 30 minutes to make icing them easier.
To make the icing: Combine everything in a medium bowl and mix well until very smooth. It’s best to use the icing right away, when it’s soft and spreadable.
Put one cake layer upside down on a cake plate or cake stand and cover the top evenly with frosting. Add a second layer, right side up, and spread with more frosting. Top with the third layer, right side up, and spread the frosting evenly around the sides of the cake and on top; check for any places where you can see through to the cake. Finally, sprinkle the pecans evenly all over the top of the cake.
Once the frosting sets, cut into slices to serve. This cake keeps for up to 2 weeks in a cake keeper, but once it’s ready, people want to dive right in.
Strawberry Balsamic Shortcakes

Ingredients:
2 cups (400 g) hulled and coined strawberries
2 tbsp (24 g) pure cane sugar
3 cups (360 g) whole wheat pastry flour, plus more for dusting
4 tsp (10 g) baking powder
3 tbsp (36 g) granulated sugar
1/2 tsp salt
½ cup (120 ml) olive oil
½ cup (120 ml) buttermilk, plus more for brushing
Raw sugar, for sprinkling (optional)
½ cup (120 ml) balsamic vinegar
¼ cup (60 ml) agave or honey
1 cup (235 ml) cold heavy cream
3 tbsp (45 ml) honey or agave
Mint or basil for topping

Instructions:
To make the strawberries, toss the coined berries and cane sugar together in a bowl. Let them sit for about 20 minutes, or until they start to break down and liquefy.
Preheat the oven to 450°F (230°C or gas mark 8) and have a sheet pan lined with parchment nearby.
To make the biscuits, in a bowl, stir together the flour, baking powder, granulated sugar and salt. Drizzle over the olive oil, and gently toss with your hands until droplets of oil are dispersed evenly throughout the flour. Add the buttermilk, stirring gently and compressing with your hands until a shaggy dough is formed. Dump out onto a floured work surface and knead until it comes together into a solid mass. Roll it out into a 1¼-inch (3-cm)-thick disk. Using a 3-inch (7.5-cm) biscuit cutter, punch out 6 biscuits, folding and re-rolling the dough if needed. Place the biscuits on the lined sheet tray, brush with more buttermilk, sprinkle with raw sugar if using, and bake for 8 to 10 minutes, or until slightly puffed and golden brown. Remove the biscuits and transfer to a wire rack to cool.
To make the balsamic glaze, combine the balsamic vinegar and honey in a saucepan and bring it to a simmer. Cook over medium-low heat for 10 to 15 minutes, or until the liquid reduces by half. Set aside to cool and thicken.
To make the whipped cream topping, when you’re ready to serve, beat together the cream and honey in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, until stiff peaks form, about 3 minutes. Split the cooled biscuits in half and spoon on some of the strawberries along with some of their juices so it soaks into the bottom biscuit. Top with a dollop of whipped cream, followed by a drizzle of the balsamic glaze. Top with the other half of the biscuit, and repeat with more strawberries, more cream, and another drizzle of glaze. Repeat with the rest of the biscuits, and serve immediately.
Dad's Peach Cobbler

Ingredients:
3 cup all-purpose flour, plus more for dusting
3 tablespoons sugar
2 teaspoons kosher salt
¾ cup (1½ sticks) unsalted butter, cut into cubes and chilled
1 cup ice-cold water, plus more as needed
3½ pounds fresh peaches, pitted and quartered or two (29-ounce) cans peaches, drained
1 cup sugar
¼ cup all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
Fine sea salt
1 large egg, beaten
Ground cinnamon, for dusting
Sugar, for dusting
Ice cream
for serving

Instructions:
Make the crust: In the bowl of a food processor, pulse together the flour, sugar, and 2 teaspoons salt until just combined. Add the butter and pulse a few more times until the mixture is coarse but the butter pieces are still visible. Slowly add the ice water and pulse to form a dough, six to eight pulses. If the dough looks and feels very dry, add more ice water, 1 tablespoon at a time. Divide the dough in half and wrap each half tightly in plastic wrap; flatten each piece into a disc. Refrigerate the dough for 1 hour.
Make the filling: In a large bowl, mix together the peaches, sugar, flour, cinnamon, nutmeg, and a pinch of salt. Set aside.
Preheat the oven to 375ºF.
Remove the dough from the refrigerator and cut in half. On a lightly floured surface, roll it into a 9 x 13-inch rectangle, about ¼ inch thick. Set aside and repeat with the second piece of dough.
Line a 9 x 13-inch baking dish with one of the dough rectangles, pressing any excess dough against the sides of the dish. Pour in the peach filling and spread it evenly. Place the second rectangle of dough on top of the peaches and tuck the excess dough into corners. Brush the dough with the beaten egg and sprinkle with cinnamon and sugar. Pierce the top with the tip of a sharp knife in several places to allow steam to escape while baking. Bake until the top crust is golden brown, about 1 hour 15 minutes. Let cool on a rack before serving. Serve with ice cream.