iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Steak with Watercress Salad and Chile-Lime Dressing

Ingredients:
2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman’s)
2 teaspoons fish sauce
1 teaspoon demerara or light brown sugar, divided
Kosher salt, freshly ground pepper
1–1 1/2 pounds boneless rib eye
1 red Thai chile, very thinly sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil, plus more for drizzling
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 bunch watercress, tough stems trimmed (about 6 cups)
2 Persian cucumbers, thinly sliced
1/4 cup mint leaves
1/4 cup salted
dry-roasted peanuts
lightly crushed

Instructions:
Whisk mustard powder, fish sauce, 1/2 tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining 1/2 tsp. demerara sugar in a large bowl; set vinaigrette aside.
Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7–10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
Slice steak and serve with salad.
Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

Ingredients:
1/4 cup rinsed salt-packed capers
1 cup mayonnaise
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
3 tablespoons (or more) fresh lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, finely grated
Kosher salt
1 1/2 pounds ground lamb, preferably grass-fed
Kosher salt
4 tablespoons olive oil, divided
3 celery stalks, thinly sliced on the diagonal
1/2 fennel bulb, thinly sliced; plus 1/4 cup chopped fennel fronds (optional)
1/4 large sweet onion, thinly sliced
3 tablespoons fresh lemon juice
2 teaspoons crushed dried mint
Freshly ground black pepper
4 potato or ciabatta rolls, toasted
Boquerones (marinated white anchovies; for serving)

Instructions:
Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much color as a beef burger), 5–7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
Aioli can be made 1 day ahead. Cover and chill.
Vegan Banana Ice Cream

Ingredients:
4 large very ripe or frozen bananas

Instructions:
If using fresh bananas, peel, then arrange in a single layer on a large plate or parchment-lined rimmed baking sheet. Freeze until firm, at least 2 hours or up to overnight.
Purée frozen bananas in a food processor, scraping bowl as needed, until creamy, 6–8 minutes. Divide ice cream among serving bowls, or freeze in an airtight container at least 2 hours before scooping and serving.
Bananas can be frozen up to 3 months ahead.
Shredded Chicken Salad with Creamy Miso Dressing

Ingredients:
4 slices bacon
1 (1 1/2-inch) piece ginger, peeled, cut into very thin matchsticks
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon white miso
2 teaspoons fish sauce
3/4 teaspoon toasted sesame oil
Pinch of sugar
4 tablespoons fresh lemon juice, divided
1 large egg yolk
3/4 cup vegetable oil, divided
Kosher salt, freshly ground pepper
1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 head of green leaf lettuce, cut crosswise into 1/2-inch-thick ribbons
2 scallions, thinly sliced
Toasted sesame seeds (for serving)

Instructions:
Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5–8 minutes. Transfer to paper towels; let cool.
Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in 1/2 cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining 1/4 cup oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.
Toss chicken and 1/2 cup dressing in a large bowl to coat. Add lettuce and another 1/2 cup dressing and toss again; season with salt and pepper. Crumble bacon over.
Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger.
Dressing can be made 1 day ahead. Cover and chill.
Campechana Extra (Mexican Seafood Cocktail)

Ingredients:
2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces)
1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed
Kosher salt
1 small tomato, seeded, finely chopped (about 3/4 cup)
1–2 jalapeños, stems, ribs, and seeds removed, finely chopped
1/2 cup tomato–clam cocktail, such as Clamato juice
1/4 cup plus 2 tablespoons ketchup
3 tablespoons chopped pitted green olives
2 tablespoons chopped cilantro
2 tablespoons finely chopped white onion
1 1/2 teaspoons finely chopped oregano
1/2 teaspoon finely chopped garlic
3 tablespoons fresh lime juice
3 tablespoons olive oil
1/2 pound crabmeat (preferably jumbo lump), picked over
1 avocado, pitted, cubed
1 fresh bay leaf (optional)
Tortilla chips (for serving)

Instructions:
Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10–12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2–3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
Pasta Salad with Spring Vegetables and Tomatoes

Ingredients:
9 garlic cloves, crushed
3 sprigs thyme
3 (2-inch) strips orange zest
1 (3-inch) piece ginger, peeled, cut into very thin matchsticks
4 cups cherry tomatoes
6 tablespoons fresh orange juice
1/4 cup olive oil
1 tablespoon light brown sugar
1/4 teaspoon kosher salt
Freshly ground black pepper
3 large spring onions (about 8 ounces)
2 tablespoons olive oil, divided
8 ounces sugar snap peas, trimmed, halved on a diagonal (about 3 cups)
Kosher salt
12 ounces casarecce, fusilli, or penne pasta
Kosher salt
2 tablespoons (or more) fresh lemon juice
2 cups thinly sliced basil, divided
2 cups thinly sliced mint, divided
Freshly ground black pepper
Olive oil (for drizzling)

Instructions:
Preheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9” baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50–60 minutes. Pluck out and discard thyme and orange zest.
Separate spring onion stems from bulbs. Cut stems in half lengthwise, then cut crosswise into 2” pieces. Slice bulbs through root end into quarters. Heat a dry medium skillet, preferably cast iron, over high. Add 1 Tbsp. oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. Transfer to a large bowl.
Heat remaining 1 Tbsp. oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it's not sticking.
Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.
Serve pasta salad topped with remaining 1/2 cup basil and 1/2 cup mint and a drizzle of oil.
Josh Ozersky's Favorite Burger

Ingredients:
5 slices American deli-style cheese, halved, room temperature
10 white, unseeded, soft white super market dinner rolls, split in half horizontally
1 pound (455 g) fresh ground chuck, 80/20 or 70/30 meat-to-fat ratio (Josh prefers 70/30)
1 large yellow onion (you can use a red onion if you like)
Kosher salt to taste
Oil, for cooking
Condiments of your choice

Instructions:
Arrange the individual cheese slices and open the buns on a platter or cutting board near your cooking surface. Once the burgers start to cook, you will need them quickly. Divide the meat into 10 even portions. Roll each one into a meatball about the size of a ping-pong ball.
Dice the onion medium-fine and place in a small bowl. Add warm salted water just to cover and set beside the stove. Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
While the skillet is heating, working one at a time, flatten a meatball slightly and sprinkle it liberally on both sides with kosher salt. Salt drives much of this recipe. Brush oil onto the skillet and place the flattened ball on it. Just after it hits the pan, flip it over and using a solid, reinforced metal spatula, press hard to flatten it. You want it really thin. Do this just once, while the meat is still cold.
After the burger has sizzled for about 30 to 40 seconds, top with about a tablespoon (15 g) of the watery onions. This will produce a good amount of onion fumes. That’s okay. Spread the water and onions as evenly as you can and press them gently into the meat; don’t squish down hard.
Wait another 30 seconds and taking great care to lift the meat from the pan with its crust intact, flip it over. Immediately put a slice of cheese on the meat and a bottom bun on top of the cheese. Wait another 10 to 15 seconds and remove onto a top bun. Invert onto serving platter and repeat to make 10 sliders. Serve with condiments of your choice.
Crunchy Quinoa Salad

Ingredients:
1 cup uncooked quinoa
2 cups vegetable broth
3 (2-inch) strips of lemon zest (see hints below)
1 1/2 cups asparagus, sliced into 1/2-inch pieces
1 cup snow peas, cut in half
1/2 cup kohlrabi, peeled and sliced into thin strips
1/3 cup radishes, thinly sliced
3 tablespoons lemon juice
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon chopped fresh mint
Freshly ground pepper
Dash sea salt

Instructions:
Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.
Tekka Don No Poke

Ingredients:
1/4 cup Japanese soy sauce
1 tablespoon plus 1 teaspoon mirin (sweet rice wine)
2 teaspoons toasted sesame oil
1 to 2 teaspoons tobanjan (chile bean sauce), preferably a Japanese brand
1 teaspoon granulated sugar
1 pound sushi-grade tuna, cut into 1/2-inch cubes
1/2 medium Hass avocado, peeled, pitted, cut into 1/2-inch pieces
6 cups cooked short-grain white rice or cooked, vinegared short-grain white rice, warm
1 nori seaweed sheet
1/4 cup thinly sliced fresh shiso leaves (also called Japanese mint and perilla) or scallion greens
1 teaspoon toasted sesame seeds

Instructions:
Combine the soy sauce, mirin, sesame oil, tobanjan, and sugar in a medium mixing bowl and stir until the sugar dissolves. Add the tuna and avocado to the bowl, toss well, and set aside to marinate for a few minutes but no more than 5 minutes.
Divide the rice among 4 wide bowls. Top each bowl with the tuna and avocado, leaving the sauce behind. Then drizzle the sauce over the tuna and avocado. Tear the nori into small pieces and scatter some over each bowl; top with the shiso and sesame seeds. Eat right away.
Lemon Ice

Ingredients:
3/4 cup sugar
2 tablespoons grated lemon zest
4 cups water
1 teaspoon Cointreau or Grand Marnier
1 1/3 cups fresh lemon juice (8 or 9 lemons)
Ice cream maker

Instructions:
Combine the sugar, lemon zest, and water in a medium saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove the mixture from the heat, pour into a large bowl, and allow to cool completely. Add the Cointreau or Grand Marnier and lemon juice and stir to mix thoroughly. Cover and refrigerate until well chilled, at least 4 hours.
Churn the mixture in the ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm, at least 1 hour.
Serve the ice in paper cups or small bowls.
Grilled Thai Green Bean Salad

Ingredients:
2–3 Thai or serrano chiles, ribs and seeds removed, finely chopped
4 garlic cloves, pressed
1/2 cup fresh lime juice
1/4 cup sugar
2 tablespoons soy sauce
1 teaspoon kosher salt
1 tablespoon vegetable oil, plus more for grill
1 (14-ounce) block firm tofu, cut into 1/2" planks
1 pound green beans or mix of green beans and yellow wax beans, trimmed
1 ripe but firm mango (about 1 pound), thinly sliced on the bias
1 small carrot (about 5 ounces), thinly sliced on the bias
1/2 cup cilantro, coarsely chopped, plus 1 tablespoon leaves
2 ripe avocados, cut into quarters, skin removed
2 tablespoons chopped salted, roasted peanuts
1 small head of lettuce (such as romaine hearts or Bibb), separated into leaves for wrapping
A flat grill basket (about 13 1/2 x 8 1/2") or grill pan

Instructions:
Whisk chiles, garlic, lime juice, sugar, soy sauce, and salt in a small bowl. Pour half of sauce into a shallow dish; reserve remaining sauce. Add 1 Tbsp. oil to sauce in shallow dish and whisk to combine. Add tofu and gently toss; set aside to marinate.
Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using grill, arrange beans in grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using grill pan, cook beans directly on pan, tossing occasionally, until well charred and cooked through, about 10 minutes.
Remove tofu from marinade, reserving marinade, and transfer to a plate; pat dry. Brush grill and tofu with oil and grill tofu, turning once halfway through, until lightly charred, 2–3 minutes per side. If using grill, be careful when turning, as tofu may stick. Transfer to plate and drizzle with reserved marinade.
Toss beans, mango, carrot, and 1/2 cup chopped cilantro with reserved sauce. Transfer to a platter and arrange tofu and avocados alongside. Top with peanuts and 1 Tbsp. cilantro leaves. Arrange lettuce leaves on another platter. To serve, wrap tofu, avocado, and bean mixture in lettuce leaves.
Chocolate Sour Cream Zucchini Cake with Chocolate Glaze

Ingredients:
Butter for the pan
3 cups grated zucchini (about 2 smallish ones)
3/4 teaspoon salt, plus more for salting the zucchini
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable oil or light olive oil
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1/2 cup sour cream, at room temperature
Chocolate Glaze

Instructions:
Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
Lift the zucchini out of the colander and give it a gentle squeeze, but don’t squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.
Homemade "Dole Whip"

Ingredients:
4 cups frozen pineapple chunks
1 cup canned unsweetened coconut milk
1 frozen banana
Pinch of kosher salt
4 fresh pineapple wedges (optional)

Instructions:
Process frozen pineapple, coconut milk, banana, and salt in a food processor until very smooth. Divide among glasses or cups and garnish with pineapple wedges, if using.
Pesto–Heirloom Tomato Pizza

Ingredients:
1 to 2 cloves garlic, crushed (optional)
1/2 to 1 cup firmly packed fresh basil leaves, or to taste
Juice of 1/2 lemon or 2 tablespoons bottled lemon juice, or more to taste
1/2 cup walnut halves or shelled unsalted pistachios or 1/4 cup pine nuts (omit nuts if you’d like a less caloric pesto)
6 ounces baby spinach, arugula, watercress, or a combination
Salt and freshly ground pepper to taste
Whole-Wheat Pizza Crust
Heirloom tomatoes, sliced, to taste (preferably a mix of yellow and red varieties)
Basil leaves, thinly sliced, for topping
Vegan Parmesan-style cheese and fresh oregano for topping (optional)

Instructions:
Combine the first five ingredients in a food processor and pulse until the mixture is evenly combined yet still coarse in texture. You may need to add the spinach in batches if your processor has a small or medium-size container.
Stop the machine and season the mixture gently with salt and pepper; taste to see if you'd like to add more lemon juice, then pulse a few times to mix.
Bake pizza dough rounds in a preheated 425°F oven for 15 minutes, until crust is golden.
Spread pizza crust with pesto, then load up with sliced heirloom tomatoes. Sprinkle with salt and pepper and top with plenty of thinly sliced basil leaves. Some Vegan Parmesan-style cheese and fresh oregano leaves would add a nice touch, too. This can be served at room temperature.
Raspberry and Pistachio Friands

Ingredients:
200g (1 3/4 sticks/14 Tbsp) butter, plus extra for greasing
100g (3/4 cup) pistachio nuts, plus a few extra to serve
"200g (1 2/3 cups) confectioners sugar, plus more for dusting", 85g (3/4 cup plus 2 1/4 Tbsp) ground almonds
85g (2/3 cup) all-purpose flour
5 large egg whites
1 small container raspberries
8- or 12-hole muffin or friand tin and a food processor.

Instructions:
Preheat the oven to 350°F/180°C/160°C fan/gas 4. Melt the butter in a small pan, then remove from the heat and leave to cool a little. Grease eight holes of the friand (or muffin) tin with a little bit of butter.
Blitz 85g (2/3 cup) of the pistachio nuts in a food processor with the confectioners' sugar until very finely chopped. Tip into a bowl with the ground almonds and flour and mix together. Roughly chop the remaining pistachio nuts and set aside.
Froth the egg whites lightly with a fork, then pour into the nuts and flour mixture with the melted butter and mix well.
Pour the mixture into the friand tin holes, add a few raspberries to each one, then scatter with the chopped pistachios. Bake for 20–25 minutes until the friands are risen and springy to the touch and a skewer inserted comes out clean.
Serve warm or at room temperature. Dust with a little confectioners' sugar if you like. They should be light and chewy!
Pecan Pie Friands: Make the friand recipe above, swapping pistachios for 100g (1 cup) pecans and the raspberries for 75g (2.6 oz) chewy toffee, chopped into small pieces. Sprinkle the toffee over the friand batter before baking.