iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tostadas with Creamy Roasted Poblanos and Corn

Ingredients:
10 poblano chiles
2 ears of corn, husked
2 tablespoons vegetable oil
1 large white onion, thinly sliced
1 teaspoon kosher salt, plus more to taste
1/4 cup crema (Mexican salted cream) or sour cream
16 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
1 1/2 cups Creamy Black Bean Spread (optional)
Shredded iceberg lettuce, thinly sliced white onion, queso fresco, cilantro leaves with tender stems (for serving)
A candy or deep-fry thermometer

Instructions:
Preheat broiler. Arrange chiles in a single layer on a rimmed baking sheet. Broil, turning once, until blackened in spots, about 15 minutes. Transfer chiles to a large bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, devein, and thinly slice chiles lengthwise.
Meanwhile, prepare a grill or grill pan for medium-high heat. Grill corn, turning occasionally, until kernels are tender and charred in spots, 15–20 minutes. Let cool, then cut kernels off cob.
Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until light golden and tender, 10–12 minutes. Reduce heat to low, add chiles, corn, and 1 tsp. salt, and cook, stirring occasionally, until warmed through, about 2 minutes. Stir in crema and just heat through (do not bring to boil)-vegetables should be just coated; add more crema if needed. Season with salt.
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
Spread 1 Tbsp. Creamy Black Bean Spread, if using, on a tostada shell. Top with 1/4 cup rajas, then lettuce, onion, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
Rajas can be chilled for up to 1 day. Reheat and let cool to room temperature before serving.
Spicy Chipotle Chicken Tostadas

Ingredients:
1/4 cup kosher salt, plus more to taste
2 pounds skinless, bone-in chicken thighs
1 (28-ounce) can whole tomatoes, drained
3 canned chipotle chiles in adobo, plus 2 tablespoons adobo sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 medium white onion, diced
4 garlic cloves, crushed
4 ounces fresh Mexican chorizo (about 1/2 cup), casings removed, crumbled, fried until almost crisp (optional)
16 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
1 1/2 cups Creamy Black Bean Spread
Shredded iceberg lettuce, thinly sliced white onion, crema (Mexican salted cream) or sour cream, queso fresco, cilantro leaves with tender stems (for serving)
A candy or deep-fry thermometer

Instructions:
Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8–10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.
Shrimp-Salad Tostadas with Tomatoes and Cucumber

Ingredients:
1/2 cup kosher salt, divided, plus more to taste
1 pound small shrimp (51–60 count), peeled, deveined, tails removed
3 plum or 2 regular medium tomatoes, seeded, finely chopped
1 small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry
1/2 English hothouse cucumber, seeded, finely chopped
3–4 serrano chiles, stemmed, seeded, deveined, finely chopped
2/3 cup fresh lime juice
1/2 cup coarsely chopped fresh cilantro
24 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
2 cups Hold-the-Lime Guacamole
Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving)
A candy or deep-fry thermometer

Instructions:
Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain.
Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.
Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use.
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
Shrimp salad can be chilled for up to 1 day. Bring to room temperature before serving.
Peaches and Crema Paleta Pops

Ingredients:
4 ripe medium peaches (about 1 1/2 pounds), pitted, cut into 1/2" cubes
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 cup whole milk
1/4 cup granulated sugar
1/8 teaspoon kosher salt
1/2 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla extract
3/4 cup crema (Mexican salted cream) or sour cream
3 tablespoons powdered sugar
1 teaspoon fresh lemon juice

Instructions:
Preheat oven to 400°F. Toss peaches with brown sugar and cinnamon on a parchment-lined rimmed baking sheet. Roast until peaches release some juices but are still holding their shape, 10–15 minutes. Let cool.
Meanwhile, combine milk, granulated sugar, and salt in a medium saucepan. If using vanilla bean, scrape in seeds and add pod (wait if using vanilla extract). Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a gentle boil, taking care not to scald, about 5 minutes.
Remove from heat, then transfer milk mixture to a medium bowl. Add crema, powdered sugar, and lemon juice and whisk until smooth. Whisk in vanilla extract, if using. Let cool slightly, then discard vanilla bean pod, if needed, and chill until cold.
Fill each ice-pop mold with crema mixture to a height of 1". Freeze until mixture begins to set, about 30 minutes. Divide peaches among molds, then evenly pour remaining crema mixture into each mold, leaving at least 1/2" from top of mold.
Place lids over ice-pop molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
Just before serving, dip molds briefly into hot water to release.
Pops can be made and frozen for up to 3 months.
Maple-Roasted Tomato Toast with Goat Cheese and Mint

Ingredients:
1 pound cherry tomatoes
3 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint, plus leaves for serving
Kosher salt, freshly ground black pepper
6 thick slices crusty white bread (such as country bread), toasted
4 ounces goat cheese

Instructions:
Preheat oven to 350°F. Toss tomatoes, syrup, oil, and 2 Tbsp. mint on a rimmed baking sheet. Season with salt and pepper. Roast tomatoes until caramelized and tender, 20–25 minutes. Pour off roasting liquid into a small bowl.
Drizzle each toast with roasting liquid, then spread with goat cheese and top with roasted tomatoes and mint leaves.
Creamy Black Bean Spread

Ingredients:
2 tablespoons vegetable oil or lard
1 large white onion, finely chopped
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon ground fennel seeds
2 (15-ounce) cans black beans
drained

Instructions:
Heat oil in a large skillet over medium-high. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until caramelized, about 15 minutes. Stir in fennel and cook 30 seconds. Add beans, remaining 1 tsp. salt, and 2 Tbsp. water and heat through, stirring to combine. Transfer to a food processor or blender and purée until smooth.
Bean spread can be stored in an airtight container and chilled for up to 3 days. Bring to room temperature before serving.
Cucumber-Basil Agua Fresca

Ingredients:
2 large English hothouse cucumbers
1/2 cup fresh lime juice
1/4 cup (packed) basil leaves
1/4 cup sugar or agave syrup
plus more to taste

Instructions:
Slice a few thin slices of cucumber; reserve for garnish. Peel and coarsely chop remaining cucumber.
Purée chopped cucumber, lime juice, basil, 1/4 cup sugar, and 2 cups water in a food processor until very smooth. Strain into a pitcher and add 2 cups water, adding more sugar or water if needed, then chill until ready to serve. Add reserved cucumber slices just before serving.
Shredded Beef Tostadas with Chiles and Lime

Ingredients:
6 tablespoons kosher salt, plus more to taste
1 (2-pound) beef chuck roast
1 medium white onion, peeled, quartered
5 garlic cloves, peeled
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1/2 teaspoon whole cloves
1 medium white onion, diced, briefly rinsed in a colander, patted dry
1/2 cup fresh lime juice
1/2 cup pineapple juice
1 teaspoon dried oregano, crushed
Kosher salt
8 large radishes, cut into thin matchsticks
6 serrano chiles (or 3–4 jalapeños), stemmed, seeded, deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh chives
16 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
1 1/2 cups Creamy Black Bean Spread
Shredded iceberg lettuce, Quick Pickled Onions , thinly sliced radishes, sliced avocado, crema (Mexican salted cream) or sour cream, queso fresco, red chile or tomato salsa (for serving)
A candy or deep-fry thermometer

Instructions:
Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2–2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.
Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.
Watermelon-Mint Agua Fresca

Ingredients:
1/4 cup (packed) fresh mint leaves
1/4 cup sugar or agave syrup
5 cups peeled, seeded, coarsely chopped watermelon (from about a 2 1/2-pound watermelon)
1/4 cup fresh lime juice
Mint sprigs (for serving)

Instructions:
Combine mint leaves, sugar, and 1/4 cup water in a small pot. Bring to a boil and stir until sugar has dissolved. Transfer mixture to a heatproof container and chill, uncovered, until cool, about 30 minutes.
Strain mint syrup into a blender; discard mint leaves. Add watermelon and lime juice and blend until very smooth. Using a fine-mesh sieve, strain into a pitcher; discard solids. Add 2 cups water and stir well to combine. Serve with mint sprigs.
Aqua fresca can be stored in an airtight container and chilled for up to 1 day.
Hibiscus-Lemon Agua Fresca

Ingredients:
1 cup dried hibiscus flowers or 10 hibiscus tea bags, 1/4 cup sugar or agave syrup, 2 tablespoons fresh lemon juice

Instructions:
Bring hibiscus, sugar, and 8 cups water to a boil in a large pot over high heat. Reduce heat to low and simmer 10 minutes. If using hibiscus flowers, strain mixture through a fine-mesh sieve into a large bowl; discard solids. If using tea bags, discard bags, then transfer mixture to a large bowl. Chill until cold, at least 2 hours. Transfer to a pitcher, pouring slowly so any fine particles remain in bowl. Stir in lemon juice.
Aqua fresca can be stored in an airtight container and chilled for up to 5 days.
Green Tomato Toast with Ricotta Salata and Lemon

Ingredients:
1 pound ripe green tomatoes (such as Green Zebra), cubed
3 tablespoons fresh lemon juice
Kosher salt, freshly ground black pepper
3 small ciabatta rolls, split, toasted
3 ounces ricotta salata, thinly shaved with a vegetable peeler
Extra-virgin olive oil (for drizzling)

Instructions:
Toss tomatoes and lemon juice in a large bowl; season generously with salt and pepper. Top toasts evenly with tomato mixture and ricotta salata, then drizzle with oil.
Panzanella Tomato Toast with Crispy Capers and Basil Leaves

Ingredients:
1/2 cup olive oil
1/4 cup drained, dried capers
Kosher salt
15 washed, well-dried fresh basil leaves
1/2 large English hothouse cucumber, quartered, sliced 1/4" thick
1 pound heirloom tomatoes, chopped (about 3 cups)
1/4 cup thinly sliced red onion
2 tablespoons red wine vinegar
Freshly ground black pepper
6 slices sesame-seeded Italian bread or country bread, toasted
2 garlic cloves
halved

Instructions:
Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.
Smoked Salmon Toast with Pickled Tomatoes and Dill

Ingredients:
1 pound medium green tomatoes (such as Green Zebra), sliced 1/4" thick
1/2 recipe Basic Quick Pickle Brine , chilled
1/2 cup crème fraîche or sour cream
1/4 cup chopped fresh dill, divided
6 slices pumpernickel bread, toasted
6 ounces sliced smoked salmon
1/4 cup thinly sliced red onion
Freshly ground black pepper

Instructions:
Combine tomatoes and brine in a resealable container and chill 30 minutes.
Meanwhile, combine crème fraîche and 2 Tbsp. dill in a small bowl. Spread each toast with 1 heaping Tbsp. crème fraîche mixture. Top toasts evenly with salmon, onion, pickled tomato slices, and remaining 2 Tbsp. dill. Season with pepper.
Avocado Toast with Tomato-Corn Salsa

Ingredients:
3 plum tomatoes, diced
2 scallions, trimmed, thinly sliced
1 jalapeño, finely chopped
1 cup fresh corn kernels (from about 2 cobs)
4 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
3 avocados, sliced
6 slices crusty white bread (such as country bread)
toasted

Instructions:
Combine tomatoes, scallions, jalapeño, corn, and lime juice in a medium bowl. Season with salt. Using a fork, gently smash avocado slices evenly onto each toast. Top each generously with tomato-corn salsa.
Texas Toast with Roasted Tomatoes and Parsley

Ingredients:
1 pound cherry tomatoes
1/2 teaspoon kosher salt, plus more to taste
1/2 cup (1 stick) unsalted butter
2 garlic cloves, grated
1/2 cup coarsely chopped fresh parsley
6 thick slices white sandwich bread (such as pullman)
toasted

Instructions:
Preheat broiler. Arrange tomatoes in a single layer on a rimmed baking sheet and season with salt. Broil tomatoes until tender and beginning to burst, 4–5 minutes. Gently smash tomatoes with a wooden spoon.
Melt butter in a medium skillet over medium heat. Add garlic and cook, stirring constantly, until light golden, 30–60 seconds. Remove from heat. Stir in parsley and 1/2 tsp. salt.
Brush toasts with garlic butter and top with smashed tomatoes. Serve hot.
Tomato Toast with Peaches, Mozzarella, and Mint

Ingredients:
6 thick slices brioche or pain de mie, toasted, 3 tablespoons unsalted butter, room temperature, 5 ounces fresh mozzarella, sliced 1/4" thick, 2 very ripe heirloom tomatoes, sliced 1/4" thick, 2 very ripe peaches, sliced 1/4" thick, Fresh mint leaves, Extra-virgin olive oil, Flaky sea salt

Instructions:
Spread each toast evenly with butter and layer mozzarella, tomatoes, and peaches on top. Top with mint, drizzle with oil, and season with sea salt.
Bacon, Egg, and Tomato Toast

Ingredients:
12 slices bacon
6 plum tomatoes (about 1 pound), halved lengthwise
Olive oil (for frying)
Kosher salt, freshly ground black pepper
6 large eggs
6 slices multigrain bread
toasted

Instructions:
Fry bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Transfer to a paper-towel lined plate to drain. Reduce heat to medium and cook tomatoes, cut side down, in same skillet, adding oil if needed and turning once, until tomatoes are browned and tender, 2–4 minutes on each side. Transfer tomatoes to a medium bowl and season with salt and pepper. Fry eggs in batches in same skillet, adding more oil if needed, until whites are set but yolks are still runny.
Layer 2 bacon slices, 2 tomato halves, and 1 egg on each toast, season with salt and pepper, and serve.
Spanish-Style Tomato Toast with Garlic and Olive Oil

Ingredients:
6 oil-packed anchovy fillets, finely chopped
1/3 cup extra-virgin olive oil
1 pound very ripe tomatoes (about 3 medium)
2 garlic cloves, halved
6 thick slices crusty white bread (such as country bread), well toasted
Smoked sea salt

Instructions:
Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.
Ham, Gruyère, and Tomato Toast with Dijon Mustard

Ingredients:
6 thick slices sourdough bread, toasted
Country-style Dijon mustard
6 slices smoked deli ham (about 4.5 ounces)
1 large tomato, cut into 6 slices
8 ounces Gruyère, grated (about 2 cups)
3 teaspoons fresh oregano
Kosher salt
freshly ground black pepper

Instructions:
Preheat broiler. Line a rimmed baking sheet with aluminum foil.
Spread each toast with mustard, then top each with 1 ham slice and 1 tomato slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3–4 minutes. Serve hot.
"Bloody Mary" Tomato Toast with Celery and Horseradish

Ingredients:
1 lemon, zested, juiced, 1/2 shallot, finely chopped, 1 pound grape tomatoes, halved, 2 tablespoons extra-virgin olive oil, 1 tablespoon Sherry vinegar, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon Worcestershire sauce, 1/4 teaspoon cayenne pepper, 5 tablespoons finely grated fresh horseradish, divided, 2 celery stalks, thinly sliced, 3 tablespoons coarsely chopped celery leaves, 6 tablespoons mayonnaise, 6 slices toasted rye bread

Instructions:
Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 Tbsp. horseradish in a large bowl. Let marinate 10 minutes, then stir in celery stalks and leaves.
Meanwhile, combine mayonnaise and remaining 4 Tbsp. horseradish in a small bowl. Spread 1 Tbsp. horseradish-mayonnaise on each slice of rye. Top toasts evenly with tomato mixture.
Tangy Grilled-Cabbage Slaw with Raisins and Walnuts

Ingredients:
1 cup (packed) light brown sugar
5 whole cloves
2 tablespoons whole black peppercorns
3 1/4 cups apple cider vinegar, divided
1/4 cup plus 1/2 teaspoon kosher salt, divided, plus more to taste
1 green cabbage (about 2 3/4 pounds), quartered
1/4 cup extra-virgin olive oil, plus more to taste
7 thick-cut slices bacon (about 8 ounces)
1 1/2 teaspoons honey
3/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup black raisins
1/2 cup chopped fresh parsley
1/2 cup toasted walnuts
coarsely chopped

Instructions:
Bring brown sugar, cloves, peppercorns, 3 cups vinegar, 1/4 cup salt, and 3 cups water to a boil in a large pot over high heat. Reduce heat and simmer, stirring until sugar is dissolved, 10 minutes. Let cool 10 minutes.
Place cabbage in a large resealable bag and fill with pickling liquid. Seal bag and chill at least 5 hours or up to overnight.
Pat cabbage dry with paper towels; discard pickling liquid. Prepare a grill or grill pan for medium-high heat. Brush cabbage with oil and grill, turning occasionally, until all sides are well charred, 7–10 minutes per side. Let cool.
If using a grill pan, cook bacon in pan, turning once, until browned and crisp. If using a grill, heat a cast iron pan or disposable foil pan on grill and cook bacon, turning once, until browned and crisp. Transfer to paper towels to drain and let cool, then cut crosswise into 1/8" strips.
Whisk honey, 1/2 tsp. salt, 3/4 tsp. black pepper, remaining 1/4 cup oil, and remaining 1/4 cup vinegar in a large bowl. Thinly slice cabbage lengthwise and add to bowl along with bacon, raisins, parsley, and walnuts. Toss well to combine and season with salt and pepper. Cover and chill until ready to serve.
Slaw can be made and chilled for up to 8 hours.