iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pan-Seared Scallops with Chorizo and Corn

Ingredients:
3 ears of corn, husked
3 Tbsp. extra-virgin olive oil, divided
2 oz. smoked Spanish chorizo, finely chopped
12 scallions, white and pale green parts only, thinly sliced
4 garlic cloves, thinly sliced
1/2–1 serrano chile (depending on heat), finely chopped
3/4 tsp. kosher salt, plus more
1 cup buttermilk
1/3 cup chopped cilantro
12 large sea scallops (about 1 lb.), side muscle removed, patted dry
2 Tbsp. unsalted butter
1 lime, halved
Lime wedges (for serving)

Instructions:
Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.
Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and 3/4 tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.
Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.
Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.
Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.
Baked Cinnamon Toast with Fruit

Ingredients:
10 Tbsp. unsalted butter, room temperature, plus more for pan
1/2 cup sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom (optional)
Pinch of kosher salt
2 lb. apples, sliced, stone fruit, cut into thick wedges, blackberries, and/or blueberries
1 tsp. vanilla extract
1 loaf challah, brioche, or pullman, sliced 1/2" thick (you’ll need 12–15)
Maple syrup and vanilla ice cream (for serving)

Instructions:
Place a rack in middle of oven and preheat to 350°F. Butter a shallow 2-qt. baking dish. Mix sugar, cinnamon, cardamom, and salt in a small bowl. Toss fruit, vanilla, and 1/4 cup sugar mixture in a medium bowl; set aside.
Spread 10 Tbsp. butter in a thin layer across each slice of bread, working butter all the way to the edges (you might have extra butter, depending on the size of your slices). Generously sprinkle remaining sugar mixture over buttered side of bread. Add any leftover sugar to reserved fruit. Fit about half of bread slices along bottom and up sides of prepared dish, placing sugared side down and overlapping slightly. Scatter reserved fruit over and top with remaining slices of bread, placing sugared side up and shingling to cover fruit. Place dish on a rimmed baking sheet and cover tightly with foil. Set a cast-iron skillet on top to weigh down; bake until juices are bubbling, 50–60 minutes.
Carefully remove dish from oven; remove skillet and foil. Bake, uncovered, until golden brown, 10–15 minutes more. Let cool 20 minutes.
Divide baked cinnamon toast among plates, top with a scoop of ice cream, and drizzle with maple syrup.
Dessert can be baked 1 day ahead. Let cool, then store tightly wrapped at room temperature. Reheat, uncovered, in a 300°F oven.
Lemon Cake with Fruit

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
2 tsp. baking powder
1 1/2 tsp. kosher salt
1 lemon
1 2/3 cups plus 3 Tbsp. granulated sugar
3 large eggs
1 large egg yolk
3 Tbsp. pear, orange, or apple brandy (optional)
2 lb. pears or apples, sliced, stone fruit, cut into thick wedges, blueberries, and/or blackberries
Powdered sugar (for serving)

Instructions:
Place a rack in middle of oven and preheat to 350°F. Butter and flour a 13x9" baking pan. Whisk baking powder, salt, and 2 cups flour in a medium bowl. Finely grate lemon zest into another medium bowl. Slice lemon in half; set aside. Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.
Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds. Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk. Reduce speed to low and gradually add dry ingredients. Beat just until incorporated, then add brandy and beat just until smooth. Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top. Scatter fruit over (do not press down). Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.
Bake cake until sides are golden brown and top is golden, 55–65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.
Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
Slow-Cooked Scallions with Ginger and Chile

Ingredients:
12 oz. scallions, roots trimmed
1/2 head of garlic
1 (2") piece ginger, scrubbed, very thinly sliced crosswise
2 dried chiles de árbol or 1/2 tsp. crushed red pepper flakes
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. unseasoned rice vinegar

Instructions:
Place a rack in middle of oven and preheat to 350°F. Toss scallions, garlic, ginger, chiles, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.
Slow-Cooked Eggplant with Lemon and Fennel Seeds

Ingredients:
1 lb. fairy tale eggplants, halved lengthwise if large, 1/2 head of garlic, Zest of 1 lemon, removed in wide strips, 1/2 cup extra-virgin olive oil, 3/4 tsp. fennel seeds, 3/4 tsp. kosher salt, 1 Tbsp. fresh lemon juice

Instructions:
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
Eggplant with Cashew Butter and Pickled Peppers

Ingredients:
1 cup distilled white vinegar
1/4 cup sugar
1 Tbsp. kosher salt
3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise
3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise
1 medium shallot, thinly sliced
2 garlic cloves, smashed
1 cup cashews
1/3 cup extra-virgin olive oil
1/3 cup vegetable oil
1 tsp. sugar
1 tsp. kosher salt
2 Tbsp. fresh lime juice
1 tsp. fish sauce
3–6 Tbsp. vegetable oil
2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small
Kosher salt
1 medium shallot, finely chopped
2 Tbsp. fresh lime juice
1/4 cup basil leaves
1/4 cup cilantro leaves with tender stems
1 Tbsp. thinly sliced chives

Instructions:
Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.
Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.
Blend cashew mixture, lime juice, fish sauce, and 1/2 cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).
Preheat oven to 450°F. Heat a dry large cast-iron skillet over medium-high. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.
Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet). Roast until eggplants are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.
Spread 1/2 cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over.
Pickles can be made 1 week ahead. Cover and chill.
Slow-Cooked Bell Peppers with Bay Leaves and Oregano

Ingredients:
1 lb. any color bell peppers, halved, seeds and ribs removed, 1/2 head of garlic, 2 sprigs oregano, 2 dried bay leaves, 1/2 cup extra-virgin olive oil, 3/4 tsp. kosher salt, 1 Tbsp. sherry vinegar

Instructions:
Place a rack in middle of oven and preheat to 350°F. Toss bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat.
Slow-Cooked Winter Squash with Sage and Thyme

Ingredients:
1 lb. delicata or acorn squash, halved lengthwise, seeds removed, sliced crosswise 1/2" thick
1/2 head of garlic
2 sprigs sage
2 sprigs thyme
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. white wine vinegar

Instructions:
Place a rack in middle of oven and preheat to 350°F. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.
Roast Chicken with Bell Peppers, Lemon, and Thyme

Ingredients:
4 large bell peppers (any color)
1 large shallot, thinly sliced
1 Fresno chile, thinly sliced crosswise
5 sprigs thyme, divided
Kosher salt, freshly ground pepper
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1 (3 1/2–4-lb.) chicken, patted dry
1 lemon
halved

Instructions:
Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren’t trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60–80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
Just before serving, squeeze remaining lemon half over chicken and bell peppers.
Grapefruit-Orange Crostatas

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, frozen 10 minutes
1 3/4 cups all-purpose flour
2 tsp. sugar
1 tsp. kosher salt
1/4 tsp. distilled white vinegar
1/2 cup semolina flour
1 tsp. kosher salt
7 Tbsp. sugar, divided
4 1/2 tsp. all-purpose flour, plus more for dusting
1 grapefruit
1 orange
3/4 tsp. vanilla paste or extract
4 Tbsp. unsalted butter, room temperature, plus 2 Tbsp. melted
1 large egg
1 large egg yolk

Instructions:
Beat butter, flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment on low speed until butter is in flat pieces the size of a nickel or smaller (mixture should look slightly sandy). Combine vinegar and 1/4 cup ice water in a small bowl and, with motor on low speed, stream into mixture. Beat, adding another 1–2 tsp. ice water if needed, until no dry spots remain. Continue to beat until dough begins to clump together, but stop before it starts to form a ball.
Transfer dough to a surface; squeeze and flatten a couple times to bring together. Divide into 4 pieces. Flatten into 1/2"-thick disks; wrap tightly in plastic. Chill at least 1 hour and up to 2 days.
Place a rack in middle of oven and preheat to 400°F. Whisk semolina flour, salt, 5 Tbsp. sugar, and 1 Tbsp. plus 1½ tsp. all-purpose flour in a medium bowl. Finely grate zest from grapefruit and orange into another medium bowl; set fruit aside. Add vanilla paste and 4 Tbsp. room-temperature butter to bowl with zest and mix until smooth. Add egg and egg yolk and mix vigorously to combine. Add dry ingredients; mix just until incorporated.
Cut remaining peel and pith away from reserved citrus; discard. Slice fruit into 1/2"-thick rounds; wriggle out seeds.
Working one at a time, roll out dough disks on a lightly floured surface to 8" rounds. Place on a parchment-lined baking sheet and spread 1/4 cup frangipane in the center of each, leaving a 1 1/2" border. Arrange citrus rounds over frangipane to cover, then fold edges of dough up and over fruit. Chill 30 minutes.
Brush fruit and crust with melted butter and sprinkle with remaining 2 Tbsp. sugar (avoid getting it on the baking sheet). Bake crostatas, rotating once, until crusts are golden brown with a few darker spots, 40–45 minutes. Let cool at least 10 minutes before serving.
Slow-Cooked Green Beans with Harissa and Cumin

Ingredients:
1 lb. green or other snap beans, trimmed, 1/2 head of garlic, 1/2 cup extra-virgin olive oil, 1 Tbsp. harissa paste, 3/4 tsp. cumin seeds, 3/4 tsp. kosher salt, 1 Tbsp. sherry vinegar

Instructions:
Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.
Slow-Cooked Summer Squash with Lemon and Thyme

Ingredients:
1 lb. summer squash or zucchini, sliced crosswise 1/4" thick, 1/2 head of garlic, Zest of 1 lemon, removed in wide strips, 2 sprigs thyme, 1/2 cup extra-virgin olive oil, 3/4 tsp. kosher salt, 1 Tbsp. fresh lemon juice

Instructions:
Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.
Slow-Cooked Cherry Tomatoes with Coriander and Rosemary

Ingredients:
1 1/2 lb. ripe cherry tomatoes, 1/2 head of garlic, 2 sprigs rosemary, 1/2 cup extra-virgin olive oil, 3/4 tsp. coriander seeds, 3/4 tsp. kosher salt, 1 Tbsp. red wine vinegar

Instructions:
Place a rack in middle of oven; preheat to 350°F. Toss tomatoes, garlic, rosemary, oil, coriander seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes. Let cool slightly, then add vinegar and toss to coat.
Chopped Salad

Ingredients:
1 small kabocha or acorn squash (2–3 lb.)
2 Tbsp. fresh lemon juice
4 tsp. honey
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
8 oz. brussels sprouts, trimmed, halved
2 Tbsp. unsalted butter
2 sprigs thyme
1 sprig rosemary
1 garlic clove, lightly crushed
2 Tbsp. white balsamic vinegar
1/4 cup red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
Kosher salt
1 small garlic clove
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. dried oregano
1/4 cup plus 2/3 cup extra-virgin olive oil
1 (15.5-oz.) can chickpeas, rinsed
Kosher salt
2 scallions, thinly sliced
2 1/2 oz. fennel salami, sliced 1/8" thick, slices cut into quarters (about 1/2 cup)
1 cup chopped caciocavallo cheese
1 cup Castelvetrano olives, pitted
1/4 cup chopped dill
4 cups torn mixed radicchio leaves
4 cups torn Little Gem or romaine lettuce
1/2 cup finely grated ricotta salata
1/4 cup pomegranate seeds

Instructions:
Place a rack in the middle of oven and preheat to 350°F. Cut squash into quarters and scoop out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice, honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt and pepper. Roast until very tender, about 1 1/2 hours. Let cool.
Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed, until browned all over, about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip skillet toward you so butter pools on one side and cook, spooning butter over brussels sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely grate in garlic and whisk to combine. Let sit 15 minutes.
Meanwhile, heat red pepper flakes, oregano, and 1/4 cup oil in a small saucepan over medium until oil is warm but not yet sizzling. Add remaining 2/3 cup oil to cool down infused oil.
Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.
Toss chickpeas in a medium bowl with ¼ cup vinaigrette; season with salt. Let sit, tossing occasionally, until chickpeas taste like they’ve absorbed some vinaigrette, at least 10 minutes.
Toss scallions, salami, caciocavallo, olives, and dill into chickpeas. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to chickpea mixture along with brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.
Serve salad topped with ricotta salata and pomegranate seeds.
Squash and brussels sprouts can be cooked 3 days ahead. Cover and chill separately. Spoon pan juices for each on top. Vinaigrette can be made 3 days ahead. Cover and chill.
Spaghetti with Lobster Pomodoro

Ingredients:
Kosher salt
2 (1 1/4-lb.) live lobsters
2 Tbsp. extra-virgin olive oil
2 Tbsp. ghee or unsalted butter
1/4 small red onion, thinly sliced
3 garlic cloves, thinly sliced
2 sprigs basil
1 (14-oz.) can whole peeled San Marzano tomatoes
12 oz. spaghetti
4 oz. nduja, broken into small pieces
Tarragon and parsley leaves (for serving)

Instructions:
Bring a large pot of salted water to a rolling boil. Working one at a time, cook lobsters 3 minutes, then transfer to a large bowl of ice water. Let cool just until you can comfortably handle them, about 1 minute, then twist off claws where the knuckles meet the body and return them to pot of boiling water. Cook 2 minutes (leave bodies in ice water). Add claws back to ice water and let both claws and bodies cool completely. (The lobsters are intentionally undercooked at this point but will finish cooking in the sauce.)
Remove bodies and claws from ice water. Twist tails off bodies with your hands; discard heads (you won’t get enough meat to make it worth your time). Working with 1 tail at a time, place on a cutting board and, using a chef’s knife or cleaver, cut lengthwise all the way through tail in one motion. You should now have 2 even halves. Remove any tomalley or eggs from tails and discard. Remove meat from shells; discard shells. Using the back of a cleaver or a lobster cracker, crack claws on all sides and pick out meat; discard shells. Cut tail and claw meat into bite-size pieces. Place in an airtight container; cover and chill until ready to use.
Heat oil and ghee in a large skillet over medium. As soon as ghee is melted, add onion and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring occasionally, until garlic is very soft, about 5 minutes. Add basil and as soon as it is wilted, add the tomatoes, crushing well with your hands as you go. Bring to a gentle simmer and cook sauce until thick and flavors have melded, 20–25 minutes. Season sauce with salt and pluck out basil.
Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente (about 1 minute less than package directions).
Using tongs, transfer pasta to skillet with sauce, then add nduja and a splash of pasta cooking liquid and reduce heat to medium-low (high heat can cause the sauce to break). Cook, tossing gently and adding splashes of pasta cooking liquid as needed to get sauce to cling tightly to pasta, until sauce and nduja are combined, about 1 minute. Taste and season pasta with salt if needed.
Add chilled lobster meat to pasta and cook, tossing gently, just until lobster meat is warmed all the way through, about 2 minutes.
Divide pasta among bowls and top with tarragon and parsley leaves.
Lobster can be cooked 1 day ahead; keep chilled. Tomato sauce can be made 3 days ahead. Let cool; cover and chill. Reheat over medium before using.
Ugly Baby’s Red Curry Paste

Ingredients:
1 tsp. black peppercorns
1 tsp. coriander seeds
2 lemongrass stalks, trimmed, tough outer layers removed, thinly sliced crosswise
3 Tbsp. finely chopped peeled galangal
3/4 cup dried Thai chiles, torn or chopped into small pieces
2 small Asian shallots or 1 medium shallot, coarsely chopped
8 garlic cloves
5 cilantro roots or 3 Tbsp. thinly sliced thick cilantro stems
1 (1") piece dried kaffir lime zest or 2 very thinly sliced kaffir lime leaves (optional)
1 tsp. (or more) shrimp paste, preferably Thai
A large mortar and pestle

Instructions:
Pound peppercorns and coriander seeds in mortar and pestle until finely ground (if using a food processor, you will want to grind these spices in a spice mill first). Add lemongrass and galangal and pound until ground to a coarse paste, 6–8 minutes. Add chiles (if you want, soak them in hot water 10–20 minutes beforehand to soften and make them easier to break up) and pound until pasty, 6–8 minutes. Add shallots, garlic, cilantro roots, and kaffir lime zest, if using, and pound until everything comes together in a relatively smooth paste, about 5 minutes. Mix in shrimp paste; taste and add more if needed.