iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Poached Lobster Tails, and Fried Oyster with Mango and Avocado Purée

Ingredients:
1 mango, peeled and diced
3 tablespoons sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
Fine sea salt
2 avocados
2 tablespoons sour cream
Juice of 5 key limes or 1 regular lime
1 tablespoon freshly squeezed lemon juice
Fine sea salt
4 quarts water
1 cup white wine
1 lemon, halved
2 dried bay leaves
6 whole black peppercorns
1/4 cup fine sea salt
4 (16-ounce) lobster tails
Vegetable oil for frying oysters
1 cup all-purpose flour
1 teaspoon cayenne
1 teaspoon paprika
2 teaspoon fine sea salt, plus more to taste
12 oysters, shucked
3 tablespoons unsalted butter
1 clove garlic, minced
Deep-fry thermometer
2 large baking sheets

Instructions:
In a blender or food processer, combine the mango, sugar, lemon and lime juice and process until smooth. Season to taste with salt, cover, and refrigerate until ready to use.
In a blender or food processer, combine the avocados, sour cream, key lime and lemon juice and process until smooth. Season to taste with salt, cover, and refrigerate until ready to use.
In a large pot over moderately high heat, bring the water, wine, lemon halves, bay leaves, peppercorns, and salt to a boil. Add the lobster tails and poach for 6 minutes then transfer to a large baking sheet to let cool. When cool enough to handle, crack open the lobster shells and remove the meat. Set aside while you fry the oysters.
Line a large baking sheet with paper towels. Fill a heavy-bottomed medium saucepan with 1 inch of oil, leaving at least 3 inches between the oil and the top of the saucepan. Heat the oil over moderately high heat until a deep-fry thermometer registers 350°F.
In a small bowl, whisk together the flour, cayenne, paprika, and salt. Dredge the oysters in the flour mixture, shaking off any excess. Working in batches, fry the oysters, turning once, until golden brown, about 5 minutes. Transfer as done to the paper towel–lined baking sheet. Continue to fry the remaining oysters, returning the oil to 350°F between batches.
In a large sauté pan over moderate heat, melt the butter and garlic together. Add the lobster tail meat and sauté, basting with the melted butter, until heated through.
Arrange 1 lobster tail and 3 oysters on each of 4 plates. Serve with mango and avocado purées on the side.
Arugula, Potato, and Green Bean Salad with Walnut Dressing

Ingredients:
2 tablespoons white-wine vinegar, 2 tablespoons plain low-fat yogurt, 1 teaspoon Dijon mustard, 1/3 cup walnuts, toasted and finely chopped, Coarse salt and freshly ground pepper, 2 tablespoons walnut oil, 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds, 6 ounces haricots verts or other green beans, trimmed, 3 ounces baby arugula

Instructions:
1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.
2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.
3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.
4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.
White Chocolate Passion Fruit Turnovers with Blueberry-Mint Sauce and Coconut Cream

Ingredients:
5 ounces high-quality white chocolate, such as Lindt
3 ounces thawed passion fruit pulp*
2 tablespoons heavy cream
1/8 teaspoon sea salt
2 large egg yolks
8 (3 1/2-inch) puff pastry rounds cut from 2 thawed sheets frozen puff pastry (from one 1-pound package)
1 cup blueberries
2 ounces cubed pineapple
1/4 cup water
2 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
1 ounce fresh mint leaves
1 cup heavy cream
1/4 cup sugar
2 ounces shredded unsweetened coconut
1 teaspoon ground cinnamon
"*Passion fruit pulp can be found in Latin markets and some supermarkets. If you cant find it
substitute several ripe passion fruit. Force flesh through a fine-mesh sieve into a bowl (the pulp will be very liquid)
discarding seeds
until it measures 3 ounces."
1 large baking sheet; parchment paper; blender or food processor; fine-mesh sieve

Instructions:
In a dry metal bowl set over a pan of barely simmering water, melt the white chocolate. Remove from the heat and add the passion fruit pulp, heavy cream, and salt and stir to combine. Slowly and carefully add the egg yolks, stirring to combine. Place the bowl over the pan of barely simmering water and heat, stirring constantly, until thickened. Remove from the heat, cover, and chill.
Line a large baking sheet with parchment paper and preheat the oven to 400°F.
Once the white chocolate filling is completely cold, make the turnovers: Arrange the puff pastry rounds on a work surface and fold each one in half. Fill the turnovers with the chilled white chocolate filling and crimp the edges to seal them closed. (Brush the edges of the pastry with water, if necessary, to seal the turnovers.) Transfer to the prepared baking sheet and bake, flipping them over about halfway through the baking time, until golden brown, about 20 minutes.
In a medium saucepan over moderate heat, combine the blueberries, pineapple, water, lemon juice, and sugar. Bring to a simmer and continue simmering for about 3 minutes. Transfer to a blender or food processor, add the mint, and process until smooth. Pour the purée through a fine-mesh sieve into a bowl. If the sauce is very thin, place it in a medium saucepan and simmer until it's reduced to the desired consistency.
In a medium bowl, combine the heavy cream and sugar and whip until medium-stiff peaks form. Fold in the coconut and cinnamon.
Arrange 2 turnovers on each of 4 plates, drizzle with the blueberry-mint sauce, and top each with a generous dollop of coconut cream.
Arroz con Pollo

Ingredients:
8 bone-in, skin-on chicken thighs (about 2 pounds), rinsed and patted dry
Kosher salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 yellow onion, finely chopped
1 green bell pepper, cored, seeded, and chopped
3 jarred piquillo peppers, sealed and chopped, or 1 red bell pepper, cored, seeded, and chopped
3 garlic cloves, chopped
2 Roma (plum) tomatoes, halved, seeded, and chopped
1/2 teaspoon ground Espelette pepper, cayenne pepper, or hot paprika
2 bay leaves
2 tablespoons tomato paste
1 cup basmati rice
1 small packet (1 1/4 teaspoons) Sazón seasoning
1/2 teaspoon saffron threads
3 cups store-bought low-sodium broth
Hot sauce, such as Crystal, to taste
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 cup plain whole-milk yogurt for serving
Lime zest (optional)

Instructions:
1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.
2. Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.
3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
4. To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.
Avocado Salad with Bell Pepper and Tomatoes

Ingredients:
1 teaspoon extra-virgin olive oil, Juice of 1/2 lime, 1 small garlic clove, minced, Pinch of cayenne pepper, Coarse salt, 1 firm, ripe avocado, halved and pitted, 1/2 yellow bell pepper, ribs and seeds removed, diced, 6 cherry tomatoes, halved, 1 scallion, trimmed and thinly sliced, 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish

Instructions:
1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.
Potato Chip Omelet

Ingredients:
12 large eggs, 3 tablespoons heavy cream, 1/2 teaspoon freshly ground white pepper, 1 tablespoon finely chopped fresh flat-leaf parsley, 1 tablespoon minced fresh chives, 6 cups plain kettle-cooked potato chips, 2 tablespoons unsalted butter or vegetable oil

Instructions:
1. Preheat the oven to 375°F. In a large bowl, whisk the eggs, cream, white pepper, parsley, and chives together until combined. Fold in the potato chips until they are completely covered in the egg mixture, but try not to crush the chips too much. Let stand for 10 minutes, until the chips soften slightly.
2. Heat the butter in an ovenproof 12-inch nonstick skillet over medium-high heat, swirling the pan to coat the bottom completely, until very hot. Carefully pour in the egg mixture and spread it evenly in the pan, then immediately reduce the heat to low. Cook until the eggs are set and the bottom is light golden, about 15 minutes. If the bottom is golden but the eggs are still runny on the top, transfer the skillet to the preheated oven and bake until the eggs are completely set, 3 to 4 minutes.
3. To serve, invert a large flat plate over the pan and flip the pan and the plate to invert the omelet onto the plate. Let stand for at least 5 minutes before cutting into wedges and serving.
Chickpea Curry with Roasted Cauliflower and Tomatoes

Ingredients:
1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

Instructions:
1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).
Pancakes with Warm Maple Syrup & Coffee Butter

Ingredients:
"2 cups high-quality store-bought pancake mix (such as Robbys pancake mix)", 1/4 cup all-purpose flour
2 cups whole milk
2 large eggs
4 tablespoons unsalted butter, melted
1/2 cup brewed coffee
6 tablespoons unsalted butter, softened
Pure maple syrup, warmed, for serving
Sliced fresh strawberries or blueberries
sprinkled with sugar
for serving

Instructions:
1. In a medium bowl, whisk the pancake mix, flour, milk, eggs, and melted butter together until smooth. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and as long as overnight.
2. Put the coffee in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half. Remove from the heat and cool completely.
3. Put 4 tablespoons of the softened butter in a small bowl and whisk in the cooled reduced coffee until completely incorporated. Set aside until ready to serve.
4. Melt 1 tablespoon of the butter on a pancake griddle or heavy skillet over medium-low heat. Add the batter by 1/4-cup amounts to make 4- to 5-inch pancakes and cook until bubbles appear on the surface and the bottoms are browned and crisp, 3 to 4 minutes. Flip the pancakes and continue cooking until browned on the bottom, 2 to 3 minutes more. Transfer to a plate in a low oven to keep warm until ready to serve. Continue with the remaining batter, adding the remaining butter as needed.
5. To serve, put 3 warm pancakes on each plate. Top each serving with 1 tablespoon of the coffee butter and some warm syrup, garnish with the fruit, and serve immediately.
Spaghetti with Burst Cherry Tomatoes

Ingredients:
4 cups cherry or grape tomatoes (about 40 tomatoes)
2 tablespoons olive oil, plus more to finish
Salt
1/2 teaspoon sugar
2 garlic cloves, chopped
1 teaspoon red chile flakes
1 tablespoon chopped fresh oregano, or a pinch dried
1 pound spaghetti
Freshly ground pepper
Grated Parmigiano-Reggiano (optional)

Instructions:
Heat the oven to 400 degrees. Put the cherry tomatoes, 1 tablespoon of the olive oil, a big pinch of salt, and the sugar in a large bowl and toss to coat the tomatoes well. Line a rimmed baking sheet with a piece of parchment paper or aluminum foil. Pour the tomatoes onto the baking sheet, place them in the oven, and roast for 25 to 35 minutes, or until they collapse and their skins begin to char. Remove the tomatoes from the oven and let them cool slightly. Carefully lift the paper and pour the tomatoes and all their roasting juices back into the bowl.
Bring a large pot of water to a boil over high heat. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and red chile flakes and sauté for about 1 minute.
Add the roasted tomatoes with their juices and the oregano. Use a spoon to break up the tomatoes and cook until they are heated through. When the water is rolling, add a big pinch of salt, drop in the spaghetti, and stir. Cook the pasta according to the package instructions for al dente. Remove and reserve some of the pasta cooking water, then drain the pasta.
Add the pasta and about 1 tablespoon of the reserved cooking water to the tomato sauce. Stir and toss to thoroughly coat the spaghetti. Add a tablespoon or so of the remaining pasta water if the sauce is too dry or thick; drizzle with olive oil and season with salt and pepper to taste.
Turn the pasta into a serving bowl or individual bowls and pass the cheese, if using, at the table.
Baby Tomato and Fresh Goat Cheese Salad

Ingredients:
4 cups baby tomatoes
1 cup (about 8 ounces) fresh goat cheese
1 teaspoon chopped chives
1 teaspoon chopped basil
1 teaspoon chopped oregano
1 teaspoon chopped thyme
1 cup unseasoned fresh bread crumbs or panko
Salt and freshly ground pepper
1 egg
2 tablespoons each hazelnut, walnut, and olive oils, or any combination equal to 6 tablespoons
1 tablespoon fresh lemon juice
12 sprigs chervil or flat- leaf parsley

Instructions:
Preheat the oven to 375 degrees.
Cut the tomatoes in half horizontally.
Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.
Sweet Potato and Kale Pizza

Ingredients:
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1 package (21 ounces) prepared whole-wheat pizza dough
1 bunch curly kale, stemmed and torn into bite-size pieces
1/4 cup crumbled goat cheese
2 tablespoons shredded Parmesan
1 tablespoon crushed walnuts

Instructions:
Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.
Lemon-Paprika Roasted Salmon

Ingredients:
1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, Zest and juice of 1 lemon, 2 tablespoons olive oil, divided, 2 1/2-pound salmon fillet, 1 pound green beans, trimmed, 3 cloves garlic, minced, 1 teaspoon kosher salt, 1/4 cup chopped Marcona almonds

Instructions:
Heat the oven to 400°F. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray.
In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well.
Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside.
In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon.
Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon.
Roasted Brussels Sprout and Apple Salad

Ingredients:
1 tablespoon plus 1 teaspoon olive oil, divided, 1 pound Brussels sprouts, halved lengthwise, 1 apple, cut into 1/4-inch slices, 1 yellow onion, cut into 1-inch chunks, 1/4 cup tahini, 2 tablespoons rice wine vinegar, 1 tablespoon pure maple syrup, 2 teaspoons white miso, 1/8 teaspoon crushed red pepper flakes, 1/2 cup hazelnuts, finely chopped, 4 cups baby spinach, 1/2 cup crumbled blue cheese

Instructions:
Heat oven to 400°F. Grease a baking sheet with 1 teaspoon oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 1/4 cup plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.
Turkey Sloppy Joes

Ingredients:
12-ounce jar roasted red peppers, drained, 1 cup tomato sauce, 8 ounces white button mushrooms, 1 small yellow onion, 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, 6 anchovy fillets, 4 cloves garlic, 1 teaspoon mustard powder, 1 teaspoon hot sauce, 1 tablespoon olive oil, 3 pounds ground turkey, Kosher salt and ground black pepper, 4 burger buns, Shredded cheddar cheese

Instructions:
In a blender, combine the red peppers, tomato sauce, mushrooms, onion, ketchup, Worcestershire sauce, brown sugar, anchovies, garlic, mustard powder, and hot sauce. Puree until smooth, then set aside.
In a large sauté pan over medium-high, heat the oil. Add the ground turkey and brown, breaking up any chunks, for 10 minutes. Add the tomato-red pepper mixture, stir well, then bring to a simmer. Cook for 5 minutes, then season with salt and pepper. Spoon the sloppy Joes onto the buns and top with cheese.
Breakfast Pizzas

Ingredients:
1/2 batch Basic Brioche dough
1/2 cup/120 ml crème fraîche
12 slices thick-cut applewood-smoked bacon, cooked in the oven until barely crisp
1 cup/240 ml Caramelized Onions
8 large eggs
2 cups/225 g shredded part-skim mozzarella cheese
two rimmed baking sheets
parchment paper

Instructions:
1. Preheat the oven to 350°F/180°C, and place one rack in the center and one rack in the top third of the oven. Line the baking sheets with parchment paper.
2. Shape the brioche dough into a rectangle about 8 in/20 cm long, 4 in/10 cm wide, and 1 in/2.5 cm thick. Using a ruler and a knife, cut the rectangle into eight 2-in/5-cm squares by first dividing it in half horizontally and then dividing it vertically into strips 2 in/5 cm wide. Each square of dough should weigh about 3 1/2 oz/100 g. Stretch each square into a circle about 5 in/12 cm in diameter as if you are making a small pizza. Stretch the inner part of the circle so that it is quite thin and shape the edge of the circle to create a rim. The center should be almost paper-thin, and the finished circle should look like you are making the crust for a mini deep-dish pizza. Place the brioche circle on one of the prepared baking sheets and repeat with the remaining dough squares, spacing them 2 to 3 in/5 to 7.5 cm apart and using both baking sheets.
3. Using the back of a spoon, spread 1 tbsp of the crème fraîche over the base of each brioche circle, spreading it evenly over the base but leaving the rim bare. Cut the bacon slices in half. For each pizza, press three half slices of bacon against the brioche rim to create a bacon wall. Divide the caramelized onions evenly among the pizzas, spooning and spreading the onions next to the bacon and leaving the center of the circle bare except for the crème fraîche.
4. Bake the pizzas, switching the baking sheets between the racks and rotating them back to front about halfway during baking, for about 15 minutes, or until the edges of the pizza start to turn light brown. Remove the baking sheets from the oven and carefully crack an egg into the center of each pizza. Sprinkle about 1/4 cup/30 g of the mozzarella on top of each pizza, covering both the egg and the exposed rim of brioche. Bake for another 8 to 10 minutes, again switching the baking sheets between racks and rotating them back to front about halfway during baking, or until the cheese has melted, the edges of the egg are cooked but the yolk is still wiggly, and the edges of the pizza are golden brown. Remove from the oven. Let the pizzas cool for 8 to 10 minutes to allow the eggs to set up a bit before serving.