iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Blueberry and Cream Cookies

Ingredients:
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs
1 1/2 cups dried blueberries
stand mixer with paddle attachment

Instructions:
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
Arctic Char with Cucumber-Feta Relish and Jalapeño-Goat Cheese Hush Puppies

Ingredients:
1 12-ounce cucumber, peeled, seeded, diced (about 1 1/2 cups)
"3/4 cup coarsely crumbled sheeps-milk feta cheese (about 3 ounces)", 1/2 cup chopped red onion
1/2 cup coarsely chopped fresh Italian parsley
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
4 5- to 6-ounce arctic char fillets with skin
3 tablespoons canola oil
Jalapeño-Goat-Cheese Hush Puppies

Instructions:
Toss first 7 ingredients in medium bowl. Season relish with salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
Sprinkle fish on both sides with salt and freshly ground pepper. Heat oil in heavy large skillet over medium-high heat. Place fish, skin side down, in skillet. Cook until skin is brown, occasionally flattening with spatula to prevent curling, about 4 minutes. Turn fish over. Cook until just opaque in center, about 1 minute.
Using slotted spoon, mound relish on plates. Top with fish, skin side up. Arrange hush puppies alongside and serve.
Roast Leg of Lamb with Grilled Summer Beans and Anchovy-Parsley Butter

Ingredients:
1 6 3/4-pound bone-in leg of lamb, well trimmed
11 anchovy fillets; 8 halved, 3 whole
7 garlic cloves; 4 quartered, 3 whole
10 1/2 tablespoons olive oil, divided, plus additional (for brushing lamb)
1 1/2 cups (lightly packed) fresh Italian parsley leaves
2 1/4 teaspoons finely grated lemon peel
6 tablespoons (3/4 stick) unsalted butter, room temperature
Coarse kosher salt
2 1/2 pounds summer beans (such as green, purple, and yellow wax beans)
1 1/2 tablespoons fresh lemon juice
Grill basket for barbecue

Instructions:
Using small sharp knife, make sixteen 1-inch-deep slits all over lamb. Push 1/2 anchovy and 1 garlic quarter into each slit. Place lamb on small rack in center of large rimmed baking sheet. Brush lamb with olive oil. Cover with plastic wrap; chill overnight.
Combine parsley, 3 whole anchovies, 3 whole garlic cloves, and lemon peel in processor. Add 6 tablespoons olive oil; blend to coarse paste. Add butter; blend until smooth. Season butter with coarse salt and freshly ground pepper. Transfer anchovy-parsley butter to small bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
Preheat oven to 450°F. Roast lamb uncovered 30 minutes. Reduce heat to 325°F. Roast lamb until thermometer inserted into thickest part registers 135°F to 140°F, about 1 hour longer. Let lamb rest 30 to 45 minutes.
Meanwhile, prepare barbecue (medium-high heat). Combine beans and 3 tablespoons oil in large bowl; sprinkle with coarse salt and pepper and toss to coat.
Place grill basket on barbecue. Spread out beans in basket (reserve bowl). Grill beans until slightly charred, tossing often, 15 to 18 minutes. Return beans to reserved bowl. Toss with 1 1/2 tablespoons oil and 1 1/2 tablespoons lemon juice. Season with coarse salt and pepper.
Transfer lamb to platter. Serve with grilled beans and anchovy-parsley butter.
Milk Bar Pie

Ingredients:
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Instructions:
Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
Rigatoni with Shrimp, Calamari and Basil

Ingredients:
1 pound uncooked large shrimp, peeled, deveined, divided
14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
12 ounces rigatoni pasta
6 tablespoons extra-virgin olive oil, divided
3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 8-ounce bottle clam juice
1/3 cup frozen peas, thawed
4 tablespoons butter, divided
1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
3/4 cup thinly sliced fresh basil
divided

Instructions:
Place half of shrimp in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl.
Coarsely chop remaining shrimp and calamari; place in processor. Using on/off turns, blend until shrimp mixture is finely chopped. Transfer to another medium bowl.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat 5 tablespoons oil in large skillet over medium-high heat. Add leeks, garlic, and crushed red pepper; sauté until leeks are tender but not brown, about 5 minutes. Add chopped shrimp mixture; stir until shrimp and calamari are just opaque, about 2 minutes. Add clam juice and peas; simmer until flavors blend, about 3 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Set sauce aside; cover to keep warm.
Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add reserved whole shrimp and sauté 2 minutes. Add calamari rings to shrimp; sprinkle with salt and pepper and sauté until just opaque, about 2 minutes longer. Remove from heat.
Drain pasta; return to same pot. Add chopped shrimp and calamari sauce, 1/2 cup cheese, and 1/2 cup basil and toss to blend.
Divide pasta among 4 bowls. Top each serving with sautéed shrimp mixture; sprinkle with remaining 1/4 cup basil. Pass additional cheese separately and serve.
With the pasta, pour a dry white with a hit of acidity, like the Benito Ferrara 2009 Greco di Tufo (Italy, $25).
Rib-Eye Steak with Blue Cheese Butter and Walla Walla Onion Rings

Ingredients:
2 1-pound rib-eye steaks (each about 1 to 1 1/4 inches thick)
Coarse kosher salt
3 tablespoons unsalted butter, room temperature
3 tablespoons crumbled American blue cheese (such as Maytag), room temperature
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons freshly cracked black pepper
1 cup cake flour
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking powder
1/2 cup beer
2 tablespoons vodka
Canola or peanut oil (for deep-frying)
1 large (about 12 ounces) Walla Walla onion or other sweet onion (such as Vidalia or Maui)
cut into 1/3-inch-thick rounds
separated into rings

Instructions:
Sprinkle steaks on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.
Using fork, mix all ingredients in small bowl. Season with freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before using.
Prepare barbecue (medium-high heat). Grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steaks to cutting board; let rest 5 minutes.
Meanwhile, whisk flour, coarse salt, and baking powder in medium bowl. Add beer and vodka; whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.
Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.
Pork Blade Steaks with Nduja and Honey and Arugula Salad

Ingredients:
3 cups water
6 tablespoons coarse kosher salt plus additional (for sprinkling)
3 tablespoons sugar
4 1/2-inch-thick pork shoulder blade steaks (each about 10 inches long and 3 1/2 inches wide)
3 tablespoons extra-virgin olive oil, divided
4 ounces nduja (soft, spicy salami), cut into very thin slices
2 tablespoons honey
1 5-ounce package baby arugula
1/2 cup coarsely grated Pecorino Romano cheese
1 tablespoon fresh lemon juice
Nduja is available at some specialty foods stores, Italian markets, and online from boccalone.com. This size of pork shoulder blade steaks may be hard to find at the supermarket, so you may have to ask the butcher to cut them for you.
Large griddle

Instructions:
Combine 3 cups water, 6 tablespoons coarse salt, and sugar in 15 x 10 x 2-inch glass baking dish. Stir until salt and sugar dissolve. Place pork steaks in brine in baking dish. Cover and chill at least 2 hours and up to 4 hours.
Remove pork steaks from brine; pat dry. Brush both sides of steaks with 1 tablespoon oil; sprinkle with coarse salt and pepper. Heat griddle over medium-high heat until almost smoking. Place steaks on griddle and cook 3 minutes. Turn steaks over on griddle; immediately top each steak with nduja slices, dividing equally. Cook until pork is cooked through, about 3 minutes longer (nduja will soften).
Transfer steaks to platter, nduja side down. Spoon 1/2 tablespoon honey over each.
Toss arugula, cheese, lemon juice, and 2 tablespoons oil in bowl. Season salad with coarse salt and pepper; serve with steaks.
A robust red wine would be terrific with the pork. The Quinta da Garrida 2007 Vinho Tinto (Portugal, $11) is a good choice.
Shellfish with Butter Broth and Honey Emulsion

Ingredients:
2 cups dry white wine
1 cup water
1 cup peeled finely chopped carrots
1 cup finely chopped celery
1 cup finely chopped white onion
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons whole coriander seeds
8 large fresh Italian parsley sprigs
20 littleneck clams, scrubbed
30 mussels, scrubbed, debearded
2 11- to 12-ounce frozen lobster tails, thawed
1/4 cup water
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
8 ounces crabmeat, picked over
2 tablespoons chopped fresh parsley
1 cup water
1 tablespoon honey
1 large egg yolk
Immersion blender

Instructions:
Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer 10 minutes to allow flavors to develop. Add clams to broth in pot; increase heat and bring to boil. Cover and cook until clams open, 6 to 8 minutes. Using tongs or slotted spoon, transfer clams to large bowl (discard any that do not open). Add mussels to boiling broth in same pot; cover and cook until mussels open, 4 to 5 minutes. Using tongs or slotted spoon, transfer mussels to bowl with clams (discard any that do not open); cool slightly. Discard broth. Remove clams and mussels from shells; discard shells.
Place lobster tails on steamer rack set in large pot filled with just enough water to reach bottom of steamer rack. Bring water to boil. Cover; steam until just cooked through, 7 to 8 minutes. Transfer lobster to bowl of ice water and cool 10 minutes. Using kitchen shears, cut shell of 1 lobster tail open and remove lobster meat from tail; discard shells. Repeat with second lobster tail. Cut meat into 1/2-inch pieces. DO AHEAD: Seafood can be cooked 4 hours ahead. Cover separately; chill.
Bring 1/4 cup water to boil in heavy large saucepan. Add butter, 2 pieces at a time, whisking until butter is melted but not brown before adding more. Reduce heat to low. Add clams, mussels, lobster, and crab; stir over medium-low heat until shellfish is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with parsley.
Combine 1 cup water and honey in medium saucepan. Bring to boil, whisking occasionally until honey dissolves. Remove from heat; add egg yolk and blend mixture with immersion blender until very foamy, 2 to 3 minutes.
Divide shellfish mixture among small bowls. Top each serving with small spoonful of honey emulsion; serve immediately.
Pop a bottle of bubbly. Try the Pierre Peters NV Brut Blanc de Blancs Champagne (France, $53).
Summer Vegetable Ragout With Carrot-Ginger Sauce

Ingredients:
3 tablespoons vegetable oil, divided
1 small onion, chopped (about 1 cup)
1 small carrot, peeled, chopped
1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
1 1-inch piece unpeeled fresh ginger, thinly sliced
1 small Granny Smith apple, peeled, finely chopped (about 1 cup)
2 tablespoons curry powder (preferably Madras)
2 1/2 tablespoons all purpose flour
2 cups fresh carrot juice
1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes
5 tablespoons vegetable oil, divided
1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths
4 ears of corn, husked
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
2 cups (packed) arugula
1/4 cup torn fresh basil
"Test-Kitchen Tip: To release the most flavor from the lemongrass stalk
its important to coarsely chop and flatten it."

Instructions:
Heat 1 tablespoon oil in large saucepan over medium heat. Add onion, carrot, lemongrass, and ginger; sauté until slightly softened but not brown, about 5 minutes. Add apple and curry powder; sauté until vegetables are tender, about 8 minutes. Add remaining 2 tablespoons oil, then flour and stir 1 to 2 minutes. Gradually pour in carrot juice; bring to boil, whisking constantly. Reduce heat to medium-low; simmer uncovered until sauce is slightly thickened and reduced to generous 2 1/2 cups, about 20 minutes. Strain sauce through fine strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Season to taste with salt and freshly ground pepper. DO AHEAD: Sauce can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before using.
Preheat oven to 400&def;F. Place eggplant cubes in large bowl. Add 3 tablespoons oil and toss to coat; sprinkle with salt. Spread eggplant cubes in even layer on large rimmed baking sheet. Toss squash and remaining 2 tablespoons oil in same bowl. Sprinkle with salt and pepper. Spread squash in even layer on another large rimmed baking sheet. Roast until squash and eggplant are light golden and tender, turning occasionally, about 25 minutes for squash and 40 minutes for eggplant. Remove baking sheets with vegetables from oven and set aside. Fill large bowl with water and ice. Cook beans in large pot of boiling salted water until just crisp-tender, 2 to 4 minutes, depending on size of beans. Using tongs, transfer beans to bowl of ice water to cool. Drain. Maintain boiling water in same pot; add corn. Cook until corn is just tender, about 5 minutes. Drain corn. Cool slightly. Cut kernels off corn cobs; discard cobs. DO AHEAD: Vegetables can be made 4 hours ahead. Combine all vegetables on large rimmed baking sheet. Let stand at room temperature.
Preheat oven to 400°F. Mix garbanzo beans into vegetables; bake until heated through, about 15 minutes.
Combine hot vegetables and hot carrot-ginger sauce in large bowl. Season to taste with salt and pepper. Stir in arugula and basil.
Oil-Poached Swordfish with White Corn, Guanciale and Chive Oil

Ingredients:
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh chives
5 medium ears of white corn, husked
4 cups extra-virgin olive oil
1 lemon, thinly sliced
4 peeled garlic cloves; 2 crushed, 2 minced
1 large fresh rosemary sprig
4 6-ounce swordfish steaks
1 cup 1/3-inch cubes guanciale or pancetta (Italian bacon)
1 tablespoon minced shallot
1 teaspoon dried crushed red pepper
1 tablespoon butter
2 tablespoons chopped fresh chives
1 tablespoon fresh thyme leaves
Fine sea salt
Ingredient info: Guanciale (salt-cured pork jowl) is available at specialty foods stores and from zingermans.com. Pancetta (Italian bacon) makes a good substitute.

Instructions:
Combine oil and chives in blender and puree until smooth. Season chive oil to taste with salt and pepper.
Cook corn in large pot of boiling salted water until just tender, about 8 minutes. Using tongs, remove corn from cooking liquid. Place on plate; reserve 1/2 cup corn cooking liquid. Cut corn kernels from cobs and reserve 4 cups (save remaining corn for another use).
Preheat oven to 350°F. Combine oil, lemon, crushed garlic, and rosemary in medium ovenproof pot. Attach deep-fry thermometer to side of pot; heat oil to 150°F. Carefully lower swordfish into oil. Transfer pot to oven; poach fish uncovered until just firm to touch, about 15 minutes.
Meanwhile, heat large nonstick skillet over medium heat. Add guanciale; sauté until almost crisp, 2 to 3 minutes. Add minced garlic and shallot; sauté until soft but not brown, about 3 minutes. Stir in reserved 4 cups corn and crushed red pepper. Add butter and 2 tablespoons reserved corn cooking liquid; stir until mixture is moist and creamy, adding more cooking liquid by tablespoonfuls if dry, about 5 minutes. Stir in chives and thyme. Season with sea salt and pepper.
Divide corn among 4 shallow bowls. Top each with swordfish steak. Sprinkle with sea salt; drizzle with chive oil.
An aromatic, medium-bodied white—like the Alois Lageder 2009 "Vogelmaier" Moscato Giallo (Italy, $29)— would be perfect.
Peruvian Grilled Chicken (Pollo a la Brasa)

Ingredients:
1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds), quartered
Accompaniment: lime wedges

Instructions:
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
Meyer Lemon and Dried Blueberry Scones

Ingredients:
3 cups self-rising flour
1/2 cup plus 1 1/2 tablespoons sugar
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups dried wild blueberries (about 10 ounces)
1 cup plus 1 tablespoon buttermilk
1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Instructions:
Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.
Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.