iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Tacos Al Pastor (Marinated, Spit-Roasted Tacos)

Ingredients:
2 pounds pork butt roast, sliced into very thin steaks
1/4 cup fresh lime juice
3/4 teaspoon salt
1/4 medium onion, plus 1 cup chopped
2 large cloves garlic, unpeeled
1/2 bar achiote paste
1/4 cup plus 1 tablespoon apple cider vinegar
1/2 heaping teaspoon whole cumin seed, toasted
2 tablespoons raw unsalted peanuts, toasted
1 small fresh Mexican bay leaf
1 (2-inch) cinnamon stick
2 cloves
2 allspice berries
2 cups chopped fresh pineapple
5 limes, cut into wedges
Salsa of choice
1 cup chopped fresh cilantro
1 cup chopped onion
Lard or vegetable oil
24 corn tortillas

Instructions:
The day before you plan to eat, place the pork in a large bowl and toss with the lime juice and salt. Heat a comal or nonstick skillet to medium-high heat. Add the onion wedge and garlic, placing the garlic near the edge, away from direct heat. Cook until soft and blackened in spots, turning occasionally, about 7 minutes. Peel the garlic and place both items in a blender jar. Crumble the achiote paste into the blender and add the vinegar, cumin seed, peanuts and bay leaf along with the cinnamon stick, cloves and allspice. Blend until smooth. Pour the marinade over the meat and toss to coat. Cover with plastic wrap and refrigerate for 24 hours.
The next day, prepare the garnishes: Chop the pineapple, slice the limes into wedges, prepare the salsa, and chop the cilantro and onion.
Heat a large heavy skillet to high heat and add 1 teaspoon lard. When smoking, add one piece of marinated steak. The meat should sizzle and smoke, so make sure you have a working fan and vent on your stove. Cook until the meat starts to release its juices and lighten slightly in color, 2 to 3 minutes, then flip and cook 2 to 3 minutes more. Both sides should have dark-brown charred spots; if they don't, raise the heat higher.
Transfer to a cutting board and repeat with the remaining steaks, scraping the pan well to remove any burned bits between frying.
Scrape out the pan once more and cook the pineapple until soft and charred in spots. Remove to a bowl.
Warm the corn tortillas on a comal or nonstick skillet and place in a dishcloth to keep warm. Chop the meat into small pieces. Serve on a platter and let guests feed themselves, passing the tortillas and garnishes.
Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs

Ingredients:
2 Fresno chiles, with seeds, chopped
1 garlic clove, finely chopped
Kosher salt
2 tablespoons red wine vinegar
1 tablespoon honey
4 Japanese eggplants (about 1 1/4 pounds total), halved lengthwise
4 tablespoons olive oil, divided
Freshly ground black pepper
3 scallions, thinly sliced
2 cups cilantro leaves with tender stems, divided
1/4 cup chopped fresh dill, divided
2 large eggs

Instructions:
Prepare grill for medium heat (or heat a grill pan over medium). Toss chiles, garlic, and a large pinch of salt in a small bowl. Let sit until just softened, 8–10 minutes. Stir vinegar and honey into hot sauce.
Meanwhile, drizzle eggplants with 2 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 6–8 minutes. Cut on a diagonal into thick slices; toss in a large bowl with scallions and half of hot sauce, cilantro, and dill. Transfer to a platter.
Heat remaining 2 tablespoons oil in a medium skillet over medium-high. Add eggs; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Flip and cook just until yolks begin to set, about 30 seconds. Cut eggs into strips; arrange over eggplants. Drizzle with remaining hot sauce; top with remaining cilantro and dill.
Enchiladas Verdes (Green Chicken Enchiladas)

Ingredients:
3 pounds skinless chicken legs, thighs, and breasts, fat trimmed
1 pound chicken backs, fat trimmed
3 medium cloves garlic, unpeeled
1 dried Mexican bay leaf
5 peppercorns
1 medium onion, quartered
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 pounds tomatillos, husked and rinsed
2 large serrano chiles
1 tablespoon plus 2 teaspoons lard or canola oil
24 corn tortillas
1/2 cup chopped fresh cilantro
2 cups Mexican crema (or sour cream)
1 cup mild
shredded cheese
such as Monterrey Jack or Colby

Instructions:
At least 2 hours before you'd like to eat, place the chicken, 1 garlic clove, the bay leaf, peppercorns and a quarter of the onion in a large stockpot. Cover with cold water and bring to a boil. Lower the heat to very low, cover and simmer for 25 minutes.
Remove the chicken legs, thighs and breasts with tongs or a slotted spoon and let cool. Discard the chicken backs and strain the stock; set aside.
Once cool enough to handle, shred the meat and season with 3/4 teaspoon salt and the black pepper. Set aside.
Place the tomatillos in a large saucepan. Add the remaining 2 cloves garlic, peeled, and 2 quarters of the onion. Cover with cold water. Bring to a boil, then simmer on medium heat until the tomatillos turn pea green and soften, about 12 minutes. Transfer to a bowl and let cool. (Vegetarians can reserve the cooking water, turn up the flame, and reduce for 15 to 20 minutes, to use in lieu of chicken stock, if they choose.)
Stem the chiles and chop roughly with the cooked garlic. Add to a blender jar with half of the tomatillo mixture, and 1/2 cup of the strained chicken stock. (If you have a high-powered blender, toss all the ingredients in at once.) Blend until smooth. Add the remaining tomatillo-onion mixture and 1 teaspoon salt, and blend again until smooth.
Warm 1 tablespoon lard in a large skillet over medium heat. When hot, add the sauce in one quick pour, being careful as it might splatter. Cook until the flavors meld, about 5 minutes.
Heat 2 teaspoons lard in a small skillet over medium heat and swirl to coat the bottom. Fry the tortillas lightly, one at a time, until slightly tougher but still pliable, about 30 seconds per side. (They shouldn't be crisp.) As you work, remove the fried tortillas to serving plates—I like to serve 4 tortillas per person. Fold the tortillas in a half-moon shape and make sure they sit in an even layer on each plate.
Dice the remaining quarter of onion. Ladle 3/4 cup sauce over over each serving of tortillas, spreading slightly so the tortillas are entirely smothered in sauce. Add a layer of diced onion and cilantro, a layer of shredded cheese, a layer of chicken, some crema and another layer of sauce. Top with another light sprinkling of diced onion.
Chicken-Fried Steak

Ingredients:
8 (6-ounce) top round steaks
3 teaspoons kosher salt, divided, plus more
Freshly ground black pepper
3 cups all-purpose flour, divided
3 cups cornstarch, divided
3 tablespoons paprika, divided
3 cups buttermilk
4 quarts vegetable oil

Instructions:
Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.
Whisk 1 1/2 cups flour, 1 1/2 cups cornstarch, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons salt in a large baking dish. Place buttermilk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1 1/2 teaspoons salt, placing on another rack set inside another baking sheet. Chill, uncovered, 2–6 hours.
Let steaks stand at room temperature 30 minutes.
Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°F. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.
Strawberry-Cucumber Salad with Lemon Cream

Ingredients:
4 cups quartered hulled strawberries (from 1 pound whole)
3 sliced Persian cucumbers
1 teaspoon sugar
1/2 teaspoon ground cardamom
A pinch of salt
1/2 cup crème fraîche
2 teaspoons sugar
1 teaspoon fresh lemon juice
A pinch of salt
1/4 cup unsalted, roasted pistachios
A pinch of cayenne pepper
A pinch of salt

Instructions:
Toss 4 cups quartered hulled strawberries (from 1 pound whole), 3 sliced Persian cucumbers, 1 teaspoon sugar, 1/2 teaspoon ground cardamom, and a pinch of salt in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.
Meanwhile, mix 1/2 cup crème fraîche, 2 teaspoons sugar, 1 teaspoon fresh lemon juice, and a pinch of salt in a small bowl; set lemon cream aside.
Pulse 1/4 cup unsalted, roasted pistachios, a pinch of cayenne pepper, and a pinch of salt in a food processor until nuts are just finely ground (do not overprocess or you'll end up with nut butter).
Divide fruit salad among plates and spoon some of the reserved lemon cream over; sprinkle with ground seasoned pistachios.
Lemon cream can be made 8 hours ahead. Cover and chill.
Chicken Cutlet Sandwiches with Savoy Cabbage Slaw

Ingredients:
1/4 red onion, thinly sliced
Kosher salt
1/4 head of savoy cabbage, cored, thinly sliced
3 tablespoons white wine vinegar
4 tablespoons (or more) olive oil, divided
Freshly ground black pepper
4 skinless, boneless chicken thighs
1/4 cup cornstarch
2 large eggs
2 tablespoons Dijon mustard
1 teaspoon cayenne pepper
2 cups panko (Japanese breadcrumbs)
1/3 cup mayonnaise
8 slices white Pullman bread
toasted

Instructions:
Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 tablespoons oil. Toss to combine and season slaw with salt and pepper.
Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4" thick. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl.
Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
Slaw can be made 1 day ahead. Cover and chill.
Plum-Fennel Salad with Honey-Ginger Dressing

Ingredients:
1/4 cup fresh orange juice, 1 tablespoon white wine vinegar, 2 1/2 teaspoons honey, 1 1/2 teaspoon finely grated peeled ginger, divided, A pinch of salt, 3 large red plums, cut into thin wedges, 1/2 small fennel bulb, thinly sliced, Olive oil, toasted sesame seeds, and fennel fronds for garnish

Instructions:
Whisk 1/4 cup fresh orange juice, 1 tablespoon white wine vinegar, 2 1/2 teaspoons honey, 1 teaspoon finely grated peeled ginger, and a pinch of salt in a medium bowl. Cut 3 large red plums into thin wedges and thinly slice 1/2 small fennel bulb. Add to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.
Toss 1/2 teaspoon finely grated peeled ginger into fruit salad. Serve drizzled with olive oil and topped with toasted sesame seeds and fennel fronds.
Bitter Greens with Sautéed Corn & Shallots

Ingredients:
1 tablespoon olive oil
2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
2 chopped shallots
Salt and pepper
4 cups fresh corn kernels
3 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon olive oil
1 bunch dandelion greens or arugula (about 8 cups)
2 chopped Medjool dates
Shaved Parmesan
Pinch of chopped fresh chives

Instructions:
Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives.
Summer Fruit Shrub Cocktail

Ingredients:
3/4 cup sugar
1/2 cup water
1 1/2 pounds ripe fruit (such as peaches, strawberries, plums, or pineapple) cut into medium pieces
3 tablespoons distilled white vinegar
1 1/2 ounces spirit of choice
1/2 ounce lemon juice

Instructions:
Bring 3/4 cup sugar and 1/2 cup water to a boil in a medium saucepan. Slice 1 1/2 pounds ripe fruit (such as peaches, strawberries, plums, or pineapple) into medium pieces. Reserve a few pieces for serving and add remaining to pan. Reduce heat; simmer 10 minutes. Remove from heat and let sit 30 minutes. Strain syrup into a bowl; stir in 3 tablespoons distilled white vinegar. Cover and chill shrub.
For each cocktail, shake 2 ounces shrub, 1 1/2 ounces spirit of choice, and 1/2 ounce lemon juice in an ice-filled cocktail shaker until frosty. Strain into an ice-filled Collins glass; top with some reserved fruit.
Zucchini Salad With Ajo Blanco Dressing & Spiced Nuts

Ingredients:
3 to 4 slices white bread, crusts removed
3/4 cup blanched almonds, roughly chopped
1 garlic clove, peeled
1 teaspoon sherry vinegar
1 cup extra-virgin olive oil
1/3 cup ice-cold water
3 medium zucchinis, cut into random pieces
1/2 ounce hazelnuts, chopped
1/2 ounce blanched almonds, chopped
1/2 ounce walnuts, chopped
Pinch of smoked paprika
1 small handful flat-leaf (Italian) parsley, washed and chopped
1 small handful mint, washed and chopped
Freshly ground black pepper
Salt to taste

Instructions:
For the dressing, first soak the bread in water for 5 minutes. Drain the bread, then place in a blender with the almonds, garlic, vinegar, and 1/2 cup of the olive oil. Gradually add the cold water and blend on high for 30 seconds, or until a smooth purée forms. Add salt to taste, then set aside in a bowl until serving time.
Preheat the oven to 350°F
On the stove, heat a ridged grill pan or grill to high, until slightly smoky.
Coat the cut sides of the zucchini pieces with 1/3 cup of the olive oil. Place them on the ridged grill pan and cook them, turning now and then, until they are branded all over. Place on a baking tray and finish in the oven for another 3–5 minutes-you want to cook them through, but leave a bit of texture and crunch to the zucchini. Once cooked, set aside and keep warm.
Place the nuts and remaining olive oil in a small saucepan over medium heat and warm through until fragrant. Transfer the nuts to a bowl, then season with the paprika and salt to taste.
To assemble the dish, place the warm zucchini in a large mixing bowl, along with the herbs and nuts, and stir gently to combine. Season with salt to taste and freshly ground black pepper if needed.
Dollop most of the dressing around the bottom of your serving dish, then arrange the zucchini salad on top. If desired, drizzle some more dressing on top for that creamy, nutty flavor and texture.
Boathouse Punch

Ingredients:
Peels of 4 lemons
1/2 cup superfine sugar
1 (1-liter) bottle gin (I recommend Bombay Dry or Bombay Sapphire)
1 (750-ml) bottle Aperol
12 ounces St. Germain elderflower liqueur
12 ounces lemon juice
12 ounces orange juice
12 ounces grapefruit juice
Large ice block
1 (750-ml) bottle sparkling rosé wine
Garnish with lemon wheels (from 2 lemons)

Instructions:
1. Place the lemon peels in a bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then let sit covered for at least 1 hour, or overnight.
2. In a large punch bowl, combine the gin, Aperol, St. Germain, and juices. Add the lemon peel mixture and let sit for 15 minutes. Remove the peels. Right before serving, add the ice block and rosé. Garnish the punch bowl with the lemon wheels.
Pasta with Swordfish and Cherry Tomato Sauce

Ingredients:
3 tablespoons olive oil, divided
4 oil-packed anchovy fillets
4 garlic cloves, sliced
1/2 teaspoon crushed red pepper flakes
2 pints cherry tomatoes, halved
Kosher salt
freshly ground pepper
1 pound (1"-thick) swordfish steaks
2 tablespoons pine nuts
12 ounces casarecce or other short pasta
1/2 cup chopped fresh parsley, divided
2 tablespoons golden raisins

Instructions:
Heat 2 tablespoons oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 minutes. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12–15 minutes. Add remaining tomatoes; remove from heat.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 minutes per side. Let cool slightly. Coarsely flake flesh; discard skin.
Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let cool.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often, and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.
Serve pasta topped with raisins, pine nuts, and remaining parsley.
Berry Dangerous Fix Cocktail

Ingredients:
2 ripe strawberries, divided
1 1/2 ounces aquavit (such as Krogstad)
3/4 ounce fresh lemon juice
3/4 ounce Simple Syrup
1/4 ounce Campari
4 drops orange-blossom water

Instructions:
Muddle 1 strawberry in a cocktail shaker. Add aquavit, lemon juice, simple syrup, Campari, orange-blossom water, and 3 large ice cubes; cover and shake well.
Fill a double rocks glass with crushed ice until mound forms over rim, then strain cocktail into glass. Garnish with remaining strawberry.
Wild Heart Cocktail

Ingredients:
1 1/4 ounces Aperol
1 1/4 ounces vermouth (such as Dolin Blanc)
3/4 ounce fresh lemon juice
2 dashes Angostura bitters
Bitter lemon soda (such as San Pellegrino Limonata or Fever-Tree Bitter Lemon)
1/2 orange wheel

Instructions:
Combine Aperol, vermouth, lemon juice, and bitters in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Old-Fashioned glass. Top with lemon soda and garnish with orange wheel.
Pimm's Royale Punch

Ingredients:
Peels of 2 lemons, plus 2 lemons sliced into wheels
1/4 cup granulated sugar
1 1/2 cups thinly sliced cucumber wheels
1/2 grapefruit, sliced into wheels
1 orange, sliced into wheels
"16 ounces Pimms No. 1", 4 ounces orange juice
2 ounces lemon juice
1 (750-ml) bottle Champagne
Large ice block (optional)
6 strawberries
hulled and sliced

Instructions:
Place the peels in a glass pitcher or bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then cover and let sit for at least 1 hour, or overnight.
Add the lemon, cucumber, grapefruit, and orange wheels, Pimm's, orange juice, and lemon juice. Stir until the sugar has completely dissolved and refrigerate for at least 3 hours. You can make this the night before to cut your workload down on New Year's Eve.
When you are ready to serve, transfer the mixture (including the fruit) to a punch bowl and slowly add the Champagne and the ice. Garnish the bowl with the strawberry slices.
To serve, ladle into punch glasses.
This punch can also be served Sangria-style in a pitcher and poured over ice.
Vinegar Sauce

Ingredients:
2 cups cider vinegar, 1/2 cup Worcestershire sauce, 2 tablespoons dark brown sugar, 1 tablespoon hard cider, 1 1/2 teaspoons kosher salt, "1 1/2 teaspoons Colmans mustard powder", 1/8 teaspoon cayenne pepper, 1/8 teaspoon garlic powder, 1/8 teaspoon granulated onion

Instructions:
In a large nonreactive saucepan, combine all the ingredients and bring to a boil, then turn off the heat and let cool to room temperature.
Transfer the sauce to a container, cover, and refrigerate until ready to use.
The sauce can be made and chilled for up to 1 week.
Fette Sau Dry Rub

Ingredients:
1 1/2 cups packed dark brown sugar, 1 cup kosher salt, 1 cup ground espresso beans, 1/4 cup freshly ground black pepper, 1/4 cup garlic powder, 2 tablespoons ground cinnamon, 2 tablespoons ground cumin, 2 tablespoons cayenne pepper

Instructions:
Combine the sugar, salt, espresso beans, pepper, garlic powder, cinnamon, cumin, and cayenne in a resealable container, cover tightly, and shake well to combine. Store in a cool, dry place.
The rub will keep for up to 2 months, at which point the coffee will began to taste stale.
All-Purpose Barbecue Ribs

Ingredients:
6–7 pounds rib racks (your choice of St. Louis-style pork spareribs, lamb spareribs, or beef short ribs)
1 cup Fette Sau Dry Rub
Vinegar Sauce for serving

Instructions:
Put the ribs on a rimmed baking sheet and coat all over with the dry rub, patting it onto the surface until the meat has a thin, even layer of rub (you may not need all of the rub). If you have time, let the meat rest for 1 hour, or until the rub starts to turn into a pasty coating.
Preheat a smoker to 225°F or set up a grill for smoking. Soak wood chips, if using.
Place the racks of ribs, meaty side up, in the smoker and smoke, maintaining a smoker temperature between 200°F and 225°F, replenishing the charcoal and wood chunks or chips as needed.
After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5–7 hours.
After about 2 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 150°F, the ribs are ready. Total cooking time should take 3–5 hours.
After about 3 hours, start checking the ribs periodically. When you can easily tear a piece of meat off the bone with your fingers (without it being fall-off-the-bone tender) and an instant-read thermometer inserted in the center of the rib meat registers about 180°F, the ribs are ready. Total cooking time should take 5–6 hours.
Using tongs or a pair of heavy rubber gloves, transfer the racks to a cutting board and let rest for 10 minutes before cutting them into individual ribs and serving, with Vinegar Sauce on the side, if desired.