iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Warm New Potato Salad with Grainy Mustard

Ingredients:
2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
1 1/2 teaspoons salt
3 tablespoons finely chopped shallots (about 2)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley

Instructions:
Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
Aurelia's Breakfast Fruit Salad

Ingredients:
1 (3- to 4-lb) pineapple, cut lengthwise into 8 wedges, cored, peeled, and cut crosswise into 1/2-inch-thick slices
2 lb firm-ripe mangoes (2 to 4), peeled, pitted, and cut into 3/4-inch chunks
2 cups fresh orange juice
1/4 to 1/2 teaspoon cayenne, or to taste
2 1/2 oz crumbled queso aejado (also called cotija) or queso fresco (1/2 cup)

Instructions:
Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
Quinoa with Corn, Scallions, and Mint

Ingredients:
4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint

Instructions:
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
Sauteed Broccoli Rabe and Peas.

Ingredients:
1 (3/4- to 1-lb) bunch broccoli rabe
10 oz frozen peas (about 2 cups)
1/4 cup extra-virgin olive oil
3 large garlic cloves, peeled and lightly smashed with side of a large knife
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions:
Trim stem ends from broccoli rabe and discard. Cut remainder crosswise into 1 1/2-inch pieces.
Cook broccoli rabe and peas in a 4- to 6-quart pot of boiling salted water until broccoli rabe is wilted and stems are crisp-tender, 2 to 3 minutes. Drain well in a colander.
Heat oil with garlic in a 12-inch heavy skillet over moderately high heat, turning garlic frequently, until garlic is golden, 1 to 2 minutes, then discard garlic.
Add broccoli rabe, peas, salt, and pepper to skillet and sauté, stirring, until well coated with garlic oil, about 2 minutes.
Vegetable Kebabs

Ingredients:
1/2 cup white-wine vinegar
1 tablespoon balsamic vinegar (preferably white)
1 large garlic clove, minced
1 1/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup olive oil
1 lb small zucchini, cut crosswise into 3/4-inch-thick slices
1/4 cup olive oil
1 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 lb cherry tomatoes
1 lb baby eggplant (about 4 inches long), cut crosswise into 3/4-inch-thick slices
10 oz cremini mushrooms, trimmed
2 yellow bell peppers, cut into 1 1/2-inch pieces
1 large red onion, cut into 1 1/2-inch pieces
18 (12-inch) metal or wooden skewers (soaked in warm water 30 minutes if wooden)

Instructions:
Whisk together all vinaigrette ingredients in a glass measure until combined.
Toss zucchini in a large bowl with 2 teaspoons oil, 1/4 teaspoon salt, and 3/4 teaspoon black pepper. Repeat with remaining vegetables, working with 1 type at a time and keeping each batch separate. Thread vegetables onto skewers (thread zucchini and eggplant horizontally through slices so cut sides will lie flat on grill; leave about 3/4 inch between tomatoes, mushrooms, bell peppers, and onions), using 3 skewers per type of vegetable and not mixing vegetables on any skewer.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Grill kebabs in 2 batches on lightly oiled grill rack, covered only if using gas grill, turning over once, until vegetables are tender (vegetables, except tomatoes, should be lightly browned; tomatoes should be blistered and shriveled), 6 to 10 minutes (timing will vary among vegetables).
Transfer skewers as cooked to a platter and, if desired, remove vegetables from skewers. Drizzle with some of vinaigrette and serve remaining vinaigrette on the side.
Sesame Tuna Burgers with Fried Shoestring Zucchini

Ingredients:
1 cup plus 2 tablespoons hulled sesame seeds (3 oz)
4 medium zucchini (2 lb total)
1 lb well-chilled sushi-grade tuna steaks
1 tablespoon soy sauce plus additional for serving
About 4 1/2 cups vegetable oil (about 36 fl oz)
an electric coffee/spice grinder; an adjustable-blade slicer fitted with 1/4-inch julienne blade; a deep-fat thermometer

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Toast sesame seeds in a shallow baking pan in oven, stirring occasionally, until golden, 12 to 15 minutes. Cool completely. Transfer 2 tablespoons seeds to a small bowl and 1/4 cup to grinder. Transfer remaining 3/4 cup to a wide shallow bowl.
Halve 3 zucchini crosswise, then cut lengthwise into 3/4-inch shoestrings using slicer. Toss with 1 teaspoon salt in a large sieve set over a bowl and drain 30 minutes.
Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture.
Finely chop tuna with a large wet knife (about 3/4-inch pieces). Stir together soy sauce, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then stir in tuna. Divide tuna mixture into 4 portions. Pack 1 portion in a 1/2-cup measure, then invert onto seeds in shallow bowl. Gently press tuna to form a patty 3 1/2 inches in diameter, then coat completely with seeds and transfer to a wax-paper-lined plate. Form, coat, and transfer 3 more burgers in same manner. Chill, covered with plastic wrap, until ready to cook. Discard any sesame seeds remaining in shallow bowl.
Grind seeds that are already in grinder, pulsing until ground to a flour, then add to remaining seeds (2 tablespoons) in small bowl.
Remove julienne attachment from slicer, then cut remaining zucchini lengthwise into 3/4-inch-thick ribbons using slicer. Gently toss with 1/4 teaspoon salt in a large bowl and set aside (zucchini will wilt and become tender).
Heat 1 inch oil in a 5- to 6-quart heavy pot over moderate heat until thermometer registers 330°F.
Toss all of shoestring zucchini with half of sesame mixture in another large bowl, then fry in 4 batches, turning occasionally with a slotted spoon, until zucchini are golden, about 2 minutes per batch. (Return oil to 330°F between batches.) Transfer zucchini as fried to paper towels to drain. Toss each batch of zucchini immediately with some of remaining sesame mixture.
Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook burgers, turning over once, about 2 minutes total for medium-rare tuna (seeds should be golden brown).
Drain zucchini ribbons and divide among 4 plates, then top with burgers and fried shoestring zucchini. Serve burgers with additional soy sauce on the side.
Skirt Steak with Haricots Verts, Corn, and Pesto

Ingredients:
1 1/2 lb skirt steak, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1 1/2 tablespoons olive oil, 1 ear corn, kernels cut off, 3/4 lb haricots verts, trimmed, 1/2 cup prepared basil pesto

Instructions:
Pat steak dry and cut into 4 pieces, then sprinkle all over with salt and pepper.
Heat 1/2 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté corn, stirring, until just starting to brown, 1 to 2 minutes. Transfer to a large bowl.
Add remaining tablespoon oil to skillet and sauté steaks, in batches if necessary, turning over once, 3 to 5 minutes per batch for thin pieces and 5 to 7 minutes per batch for thicker pieces (for medium-rare). Transfer steaks to a cutting board and let stand 5 minutes before slicing.
While steaks rest, cook haricots verts in a large pot of well-salted boiling water, uncovered, until just tender, about 4 minutes, and drain well in a colander. Add beans to corn then add pesto, stirring to coat. Serve corn and beans topped with sliced steak.
Southeast Asian Squid Salad

Ingredients:
1/4 cup fresh lime juice
2 1/2 tablespoons Asian fish sauce (preferably nam pla)
1 1/2 to 2 tablespoons sugar
1/2 teaspoon salt
1 to 2 (1 1/2- to 2-inch-long) fresh Thai or serrano chiles, finely chopped, including seeds
2 tablespoons vegetable oil
1 1/2 lb medium squid (about 16), rinsed inside and out
2 carrots, halved crosswise
1 seedless cucumber (usually plastic-wrapped), halved crosswise
1 (6 oz) head of Boston lettuce, torn into bite-size pieces (3 1/2 cups)
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh mint leaves
4 scallions, thinly sliced diagonally
1/2 cup coarsely chopped salted dry-roasted peanuts (2 oz)
Accompaniment: lime wedges

Instructions:
Whisk together lime juice, fish sauce, sugar (to taste), salt, and chile (to taste) in a large bowl until sugar is dissolved, then add oil in a slow stream, whisking until combined.
Pull off and reserve flaps from squid bodies if attached. Cut squid bodies crosswise into 3/4-inch-thick rings and halve flaps lengthwise. If tentacle clusters are large, halve lengthwise and cut longer tentacles, if attached, crosswise into 2-inch pieces.
Bring a 4- to 5-quart pot of salted water to a boil. Stir in squid and cook until it just turns opaque, about 30 seconds. Drain in a colander and rinse under cold running water to stop cooking. Drain well, then toss in a bowl with 2 tablespoons dressing (reserve remainder).
Cut carrots and cucumber lengthwise into thin wide ribbons using a vegetable peeler.
Toss together carrot and cucumber ribbons, lettuce, cilantro, mint, and scallions in a large bowl, then add squid and reserved dressing and toss again to coat. Sprinkle squid salad evenly with peanuts before serving.
Grilled Poussins with Lemon Herb Butter

Ingredients:
1 1/2 sticks (3/4 cup) unsalted butter (1 stick softened and 1/2 stick melted and cooled)
2 tablespoons chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1 1/2 tablespoons loosely packed finely grated fresh lemon zest
3 1/2 teaspoons fine sea salt
1 1/4 teaspoons black pepper
6 (1 1/4- to 1 1/2-lb) poussins or small Cornish hens
1 lemon, cut lengthwise into 6 wedges
18 sprigs fresh thyme
Garnish: fresh thyme and rosemary sprigs
kitchen string; a large chimney starter (if using charcoal); an instant-read thermometer

Instructions:
Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well.
Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkle cavities with a total of 1 1/2 teaspoons sea salt and remaining 1/2 teaspoon pepper. Starting at cavity end of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin (be careful not to tear skin). Using a teaspoon measure or small spoon, slide 1 teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per poussin), using your finger on outside of skin to push butter out of spoon.
Put 1 lemon wedge and 3 thyme sprigs into cavity of each poussin, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large pan. Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt.
Open vents on bottom of grill and on lid. Light charcoal (80 to 100 briquettes) in chimney starter and pour evenly over 2 opposite sides of bottom rack, leaving about an 8-inch-wide space in center of bottom rack free of coals. When charcoal fire is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds), remove poussins from pan and arrange in center of lightly oiled grill rack with no coals underneath and cook, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 50 minutes. (Add more briquettes if necessary during grilling to maintain heat.)
Preheat all burners on high, covered, 10 minutes, then reduce to moderately high. Turn off 1 burner (middle burner if there are 3) and put poussins on lightly oiled rack above shut-off burner. Remove poussins from pan, then grill, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 45 minutes.
Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

Ingredients:
1 (14-oz) can hearts of palm (not salad-cut), drained
1/4 medium red onion, thinly sliced
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
3/4 teaspoon black pepper
1 (11-oz) box frozen ripe plantains
3 to 4 teaspoons Walkerswood Traditional Jamaican Jerk Seasoning
1 tablespoon olive oil
8 thin boneless center-cut pork chops (about 1/4 inch thick)
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Instructions:
Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion. Rinse well under cold water and pat dry. Transfer to a large bowl and toss together with remaining salad ingredients.
Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat. Grill pork, turning over once, until just cooked through, about 3 minutes total. Serve pork with salad and plantains.
Grilled Breaded Pork Chops

Ingredients:
4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)
Rounded 1/2 teaspoon salt
1/4 teaspoon black pepper
8 (3/4- to 1-inch-thick) bone-in center-cut pork chops (4 1/2 lb)
1 cup olive oil

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool bread crumbs completely, then stir together with cheese, salt, and pepper in a shallow bowl or a 9-inch pie plate. Lightly season chops with additional salt and pepper.
Line a baking sheet with wax paper. Put oil in another shallow bowl or 9-inch pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop in bread-crumb mixture, pressing gently to help crumbs adhere, and transfer to baking sheet.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill chops on well-oiled grill rack, covered only if using gas grill, turning over once or twice, until pork is cooked through and crumbs are golden brown, about 10 minutes total.
Flat Zucchini Omelet

Ingredients:
1 lb small zucchini
1 3/4 teaspoons salt
2 tablespoons olive oil
1 teaspoon finely chopped fresh marjoram flowers or leaves, or a pinch of dried marjoram
2 large eggs
1 large pinch black pepper
1 tablespoon unsalted butter

Instructions:
Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.
Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork.
Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.
Bresaola Carpaccio with Gribiche Vinaigrette

Ingredients:
2 hard-boiled large eggs, quartered
1/2 cup minced radishes (about 4)
2 tablespoons drained capers (in brine), rinsed and chopped
2 tablespoons minced cornichons or pickles (not sweet)
2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
3 tablespoons extra-virgin olive oil
10 ounces thinly sliced air-dried beef such as bresaola or Bundnerfleisch, or prosciutto
5 ounces baby arugula (7 cups packed)
2 tablespoons finely grated Parmigiano-Reggiano

Instructions:
Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
Arrange slices of bresaola, overlapping slightly, to cover 4 large plates. Drizzle all but 1/2 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of each plate.
Broiled Bluefish with Tomato and Herbs

Ingredients:
2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
1/4 teaspoon black pepper
1/2 teaspoon salt
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
3 medium tomatoes (3/4 lb total)
cut into 3/4-inch-thick slices

Instructions:
Preheat broiler. Line rack of a broiler pan with foil.
Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.
Anchovy Fennel Toasts with Roasted Red Peppers

Ingredients:
2 small red bell peppers (3/4 lb total)
2 1/2 teaspoons fennel seeds
1 stick (1/2 cup) unsalted butter, softened
6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced
1 teaspoon fresh lemon juice
1/2 teaspoon black pepper
24 (1/4-inch-thick) diagonal slices of baguette
an electric coffee/spice grinder or a mortar and pestle

Instructions:
Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.
When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.
Preheat broiler.
Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.
Mesclun Salad with Banon Cheese

Ingredients:
1 tablespoon white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 lb loosely packed mixed baby lettuces such as lolla rossa, oak-leaf, or Bibb (16 cups)
3 individual Banon cheeses (9 ounces total) or soft goat cheese, at room temperature
Accompaniment: fougasse or baguette

Instructions:
Whisk together vinegar, salt, and pepper in a bowl until salt is dissolved, then add oil, whisking until emulsified.
Just before serving, toss lettuces with just enough vinaigrette to coat, then divide among plates. Halve cheeses and serve 1 half with each salad.
Celery Apple Gazpacho

Ingredients:
8 to 9 celery ribs, chopped (3 cups)
1 Granny Smith apple, peeled and cored
1 1/2 cups cold water
1 tablespoon fresh lemon juice
1 teaspoon salt
1 (3-inch) piece baguette, crust discarded
1/4 cup blanched almonds, chopped
2 tablespoons extra-virgin olive oil
Garnish: thin celery matchstick curls

Instructions:
Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.
Chilled Radish Buttermilk Soup

Ingredients:
1/2 pound trimmed radishes, quartered (1 1/4 cups)
3/4 pound seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
2 cups well-shaken chilled buttermilk
1 teaspoon salt
1 teaspoon seasoned rice vinegar
1/2 teaspoon sugar
Garnish: thin slices of cucumber and radish

Instructions:
Purée all ingredients in a blender until very smooth. Serve immediately.