iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Brunswick Stew

Ingredients:
1 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces
1 cup all-purpose flour
1 teaspoon cayenne
1/4 cup vegetable oil, divided
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1 3/4 cups reduced-sodium chicken broth
1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 (10-ounce) package frozen corn
1 (10-ounce) package frozen lima beans

Instructions:
Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.
Buttermilk Cookies

Ingredients:
3 cups all-purpose flour, 1 teaspoon grated lemon zest, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 sticks unsalted butter, softened, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 2/3 cup well-shaken buttermilk, 1 1/2 cups confectioners sugar, 3 tablespoons well-shaken buttermilk, 1/2 teaspoon pure vanilla extract

Instructions:
Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
Whisk together flour, zest, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
Whisk together all glaze ingredients and brush onto tops of warm cookies.
Let stand until cookies are completely cooled and glaze is set.
Mint Julep

Ingredients:
6 mint leaves
2 teaspoons sugar syrup
1 1/2 ounces (3 tablespoons) bourbon

Instructions:
Fill an 8- to 10-ounce glass with crushed ice (1 cup). Add mint, syrup, and bourbon and bruise mint with back of a spoon.
Baked Tomatoes with Crusty Bread

Ingredients:
3 (28-ounce) cans whole tomatoes in juice
3/4 stick unsalted butter, divided
2 medium onions, chopped
2 garlic cloves, finely chopped
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon dried thyme
1 tablespoon packed light brown sugar, or to taste
8 (1/4-inch-thick) slices good-quality white sandwich bread such as a pullman loaf

Instructions:
Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
Drain tomatoes, reserving 1 cup juice, then chop.
Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.
Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.
Seafood Gumbo

Ingredients:
1/2 pound bacon, chopped
About 1/2 cup vegetable oil
3/4 cup all-purpose flour
2 celery ribs, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
5 garlic cloves, finely chopped
2 1/2 quarts fish or chicken stock (or a combination)
1 (14-ounce) can whole tomatoes in juice, drained and chopped
1 pound frozen cut okra (not thawed)
1 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
1 rounded teaspoon cayenne
1/2 cup chopped flat-leaf parsley
1/2 cup chopped scallions
1 1/2 pound medium shrimp in shell, peeled and deveined
2 dozen shucked oysters with their liquor, oysters picked over for shell fragments
1/2 pound lump crabmeat, picked over
Accompaniments: rice; gumbo filé powder
N/A gumbo filé
N/A powder

Instructions:
Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.
Brown-Butter Creamed Winter Greens

Ingredients:
3/4 stick unsalted butter, divided
2 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons minced shallot
1 Turkish or 1/2 California bay leaf
6 black peppercorns
3 1/2 pounds mixed winter greens such as collards, mustard greens, and kale
6 ounces slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
1 cup finely chopped onion
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar
or to taste

Instructions:
Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.
Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.
Discard stems and center ribs from greens, then coarsely chop leaves.
Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.
Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.
Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.
Stir in lardons, vinegar, and salt and pepper to taste.
Cream of Cope's Corn Soup with Shrimp and Wild Mushrooms

Ingredients:
1/2 cup finely chopped onion
3 tablespoons unsalted butter
"1 (7 1/2-ounce) box Copes toasted dried sweet corn", 1 cup heavy cream
6 to 7 cups chicken stock or reduced-sodium chicken broth
3 flat-leaf parsley sprigs
1 thyme sprig
2 Turkish bay leaves or 1 California
4 black peppercorns
3/4 pound mixed fresh wild mushrooms
3 1/2 tablespoons unsalted butter, divided
3/4 pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined
1/4 cup finely chopped chives
About 3/4 cup crème fraîche
Equipment: cheesecloth; kitchen string

Instructions:
Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil.
Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.
Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.
Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.
Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.
Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.
Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.
Mound shrimp and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.
Spoon-Bread Muffins

Ingredients:
1 1/2 cups extra-fine-grind white cornmeal
1 teaspoon baking soda
3/4 teaspoon fine sea salt
2 1/4 cups well-shaken buttermilk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Instructions:
Preheat oven to 425°F with rack in middle. Butter muffin cups.
Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.
Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.
Crusty Buttermilk Biscuits

Ingredients:
5 cups sifted White Lily flour or unbleached all-purpose flour (sift before measuring)
1 tablespoon plus 1 teaspoon baking powder (preferably homemade; see recipe )
1 tablespoon kosher salt
1/2 cup cold lard
1 1/2 cups well-shaken cold buttermilk
3 tablespoons unsalted butter
melted

Instructions:
Preheat oven to 500°F with rack in middle.
Sift together flour, baking powder, and salt into a large bowl. Add lard, coating it with flour, then rub between your fingertips until coarsely blended with some 1/2-inch lumps.
Make a well in flour mixture, then add buttermilk, stirring just until a dough forms (it will be soft and sticky). Turn dough out onto a floured surface and knead 8 to 10 times. Roll out dough with a floured rolling pin into a 12-inch round (1/2 inch thick) and, using a fork dipped in flour, prick all the way through about every 1/2 inch.
Cut out as many rounds as possible with a 2 1/2- to 3-inch round cookie/biscuit cutter dipped in flour (do not twist cutter).
Bake, almost touching, on an ungreased heavy baking sheet, rotating sheet after about 6 minutes if browning unevenly, until crusty and golden-brown, 12 to 15 minutes. Brush tops with melted butter and serve warm or at room temperature.
Crisp Winter Lettuces with Warm Sweet-and-Sharp Dressing

Ingredients:
12 cups mixed salad greens such as romaine, watercress, and Bibb and/or Boston
1 large bunch arugula (optional), coarse stems discarded
6 scallions, thinly sliced diagonally
2 tablespoons finely chopped chives
9 bacon slices (1/2 pound)
1 1/2 cups cider vinegar
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 teaspoons kosher salt

Instructions:
Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
Cook bacon in a 12-inch nonreactive skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then stir vinegar, sugars, salt, and 1/2 teaspoon pepper into fat in skillet. Boil, stirring occasionally, until reduced to about 3/4 cup, 10 to 12 minutes. (Dressing should be syrupy and bubbling.)
Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.
Slow-Roasted Tomatoes

Ingredients:
1 tablespoon sugar
1/2 teaspoon kosher salt
1 (28-ounce) can Italian plum tomatoes in juice, drained
2 tablespoons unsalted butter
cut into small pieces

Instructions:
Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish.
Stir together sugar, salt, and 1/4 teaspoon pepper in a cup.
Put tomatoes in baking dish and sprinkle all over with sugar mixture. Dot tomatoes with butter, then bake until tomatoes are partially collapsed and deeply caramelized in places, 1 to 2 hours. Serve warm or at room temperature.
Eggs with Cream, Spinach, and Country Ham

Ingredients:
1/4 cup thinly sliced country ham, finely chopped
Scant 3/4 cup heavy cream
1 tablespoon finely chopped onion
2 tablespoons unsalted butter, divided
3/4 teaspoon finely chopped garlic
10 ounces spinach, coarse stems discarded
8 large eggs
Equipment: 8 (6-ounce) ramekins or ovenproof teacups

Instructions:
Preheat oven to 350°F with rack in middle.
Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.
Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.
Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.
Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.
Lowcountry Breakfast Shrimp

Ingredients:
3/4 stick unsalted butter, 2 medium onions, finely chopped, 1/2 cup thinly sliced scallion, 2 garlic cloves, finely chopped, 1 teaspoon kosher salt, 2 pound medium or large shrimp, peeled and deveined, 1/2 to 1 cup water

Instructions:
Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.
Creamy Stone-Ground Grits

Ingredients:
4 cups water
4 cups whole milk
2 cups white stone-ground grits
1/2 cup heavy cream
1/2 stick unsalted butter (optional), cut into pieces
2 teaspoons kosher salt

Instructions:
Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.
Ambrosia

Ingredients:
1 medium coconut, 8 large navel oranges, 2 tablespoons sugar, Pinch of kosher or sea salt, 3 tablespoons cream Sherry

Instructions:
Preheat oven to 400°F with rack in middle.
Pierce softest eye of coconut with a small screwdriver, then drain liquid and discard. Bake coconut in a shallow baking pan until it cracks, about 20 minutes. When cool, wrap in a towel and break shell with a hammer. Pry flesh from shell with screwdriver and peel off brown membrane with a vegetable peeler. Rinse coconut flesh. Coarsely grate coconut on large holes of a box grater using light pressure in long strokes to produce long, feathery flakes.
Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.
Gently toss oranges with coconut, sugar, salt, and Sherry. Chill, covered, at least 1 hour.
Pimento Cheese Toasts

Ingredients:
10 ounces extra-sharp Cheddar, coarsely grated (4 cups)
1/8 teaspoon cayenne
3/4 cup mayonnaise
1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)
1 baguette

Instructions:
Preheat broiler.
Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.
Lemon Meringue Pie

Ingredients:
Pastry dough, 5 large egg yolks, 1 1/4 cups sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 1 1/4 cups water, 1/4 cup whole milk, 1 tablespoon grated lemon zest, 1/2 cup fresh lemon juice, 2 tablespoons unsalted butter, cut into tablespoons, 5 large egg whites, at room temperature 30 minutes, 1/2 teaspoon cream of tartar, 1/8 teaspoon salt, 3/4 superfine granulated sugar, Preheat oven to 375°F with rack in middle.

Instructions:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang, then crimp decoratively. Lightly prick shell all over with a fork, then chill 30 minutes.
Line shell with foil and fill with pie weights or raw rice. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until bottom and side are golden, about 20 minutes more. Remove from oven and reduce temperature to 350°F.
Whisk together yolks in a small bowl.
Whisk together sugar, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Cover surface with wax paper to keep hot.
Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks.
Pour hot filling into warm pie shell and gently shake to smooth top. Spread meringue decoratively over hot filling, covering filling completely.
Immediately bake until meringue is golden-brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours. Cut with a serrated knife dipped in cold water.
Brandied-Peach Pork Chops

Ingredients:
4 (1-inch-thick) loin pork chops
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
1 teaspoon finely chopped thyme
1/4 cup plus 1 tablespoon brandy, divided
1 (10-ounce) bag frozen peaches, thawed
1/3 cup peach preserves

Instructions:
Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
Cheesy Sweet Potato Crisps

Ingredients:
1 pound sweet potatoes, peeled
2 1/2 ounces finely grated Parmigiano-Reggiano (about 1 cup)
2 egg whites
2 teaspoons chopped fresh rosemary
3/4 teaspoon cracked black pepper
Parchment paper

Instructions:
Heat oven to 425°F. Finely grate sweet potatoes into a bowl. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork. Stir in cheese, egg whites, rosemary and pepper. Line a large cookie sheet with parchment paper. Spoon 1 rounded tablespoon batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round. Repeat with remaining batter, leaving 1 inch between rounds. Bake until edges and underside are crisp and browned, 13 to 15 minutes. Remove from oven, let cool slightly and remove from parchment. Serve warm with Rosemary-Balsamic Cream .
Ginger Champagne Cocktail

Ingredients:
1/2 cup chopped fresh ginger
2/3 cup plus 2 tablespoons sugar
1/4 teaspoon Chinese five-spice powder
3 tablespoons chopped crystallized ginger
8 whole star anise
1 bottle (750 ml) Champagne or sparkling wine

Instructions:
Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan. Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes. Remove from heat; let cool. Strain syrup; discard ginger. Combine Chinese five-spice powder and remaining 2 tablespoons sugar on a shallow plate. Moisten the rim of Champagne flutes with water and dip in sugar. Drop 1 teaspoon crystallized ginger and 1 star anise into each glass. Add 1 tablespoon syrup and about 3 ounces Champagne.
Mexican Tuna Tostadas

Ingredients:
8 corn tortillas (6 inches each)
3 tablespoons canola oil
3/4 teaspoon salt
1/2 teaspoon finely chopped chipotle pepper
2 tablespoons fresh lime juice
1 tablespoon tequila
1/2 teaspoon adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1 pound sushi-grade tuna, cut into 1/4-inch cubes
1 avocado, cut into 1/4-inch cubes
3 scallions (green part only), thinly sliced
3 tablespoons hulled pumpkin seeds

Instructions:
Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.