iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Leg of Lamb "Black and Tan"

Ingredients:
1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)*
1 small onion, chopped
3/4 cup chopped peeled carrots
1 1/2 cups beef broth
1/2 cup Guinness Extra Stout
1/2 cup Harp lager beer
2 tablespoons honey mustard
Disposable 11 3/4x8 1/2x1 1/4-inch aluminum baking pan
1/3 cup balsamic vinegar
1 tablespoon granulated garlic
3 tablespoons lemon pepper seasoning
2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes
1 teaspoon (or more) honey

Instructions:
Preheat oven to 350°F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.
Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes.
Do ahead: Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.
Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.
Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.
Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F for medium-rare (temperature of thinner parts of lamb will register between 135°F and 145°F and will vary from medium to well-done), maintaining temperature of barbecue between 350°F and 375°F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.
Bring sauce just to a boil over medium heat. Remove from heat and whisk in butter and honey. Serve with sliced lamb.
Grilled Pork Chops with Maple-Cranberry Glaze

Ingredients:
1 tablespoon sugar
1 tablespoon hot smoked paprika (Pimentón de la Vera)*
2 teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons fine sea salt
2 teaspoons celery salt
2 teaspoons garlic salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon ground chipotle chile powder or ancho chile powder
3/4 cup jellied cranberry sauce (about half of one 16-ounce can)
1/2 cup pure maple syrup
1/4 cup cran-raspberry juice
2 tablespoons Dijon mustard
1 tablespoon triple sec or other orange liqueur
1 1/2 teaspoons grated orange peel
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Nonstick vegetable oil spray
8 3/4-inch-thick center-cut pork rib chops

Instructions:
Mix all ingredients in small bowl.
Mix first 8 ingredients in small saucepan. Bring to boil over medium heat, whisking until smooth. Cool to room temperature.
Do ahead: Spice rub and glaze can be made 1 day ahead. Cover and store spice rub at room temperature. Cover and refrigerate glaze. Rewarm glaze just until pourable before using.
Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sprinkle spice rub generously over both sides of pork chops (about 1/2 tablespoon per side), pressing to adhere. Place pork chops on grill, cover, and cook 5 minutes per side. Brush generously with glaze. Move to cooler part of grill and continue to grill, uncovered, until cooked through, brushing frequently with glaze, about 3 minutes longer per side.
*Available at specialty foods stores and from tienda.com.
Grilled Chorizo, Goat Cheese, and Watercress Pita Pizzas

Ingredients:
14 ounces fresh pork or beef chorizo sausages, plastic casings removed
4 cups (packed) watercress tops, divided
8 ounces soft fresh goat cheese, crumbled
8 5- to 6-inch-diameter pita breads
Olive oil
3 mini sweet peppers (1 yellow
1 orange
and 1 red)
cut into thin rings

Instructions:
Prepare barbecue (medium heat). Sauté chorizo in large skillet over medium-high heat until cooked through, breaking up with spoon, about 8 minutes. Transfer chorizo to sieve set over bowl and drain. Mix 2 1/2 cups watercress and goat cheese in medium bowl.
Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is just crisp, about 2 minutes. Transfer to work surface, grilled side up. Cover each pita bread with cheese mixture, chorizo, and several sweet pepper rings, dividing equally.
Return pita pizzas to barbecue. Grill, covered, until goat cheese softens, about 2 minutes. Transfer pita pizzas to serving platter. Top each with more watercress and serve.
Char-Grilled Beef Tenderloin with Three-Herb Chimichurri

Ingredients:
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika*
1 tablespoon coarse kosher salt
1 1/2 teaspoons chipotle chile powder or ancho chile powder
1 teaspoon ground black pepper
3/4 cup olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
1 3 1/2-pound beef tenderloin
2 tablespoons olive oil

Instructions:
Combine all ingredients in small bowl.
Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
Do ahead: Can be made 3 hours ahead. Cover; chill.
Let beef stand at room temperature 1 hour.
Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
*Available at specialty foods stores and from tienda.com.
Bourbon-Glazed Baby Back Ribs

Ingredients:
5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Instructions:
Whisk first 11 ingredients in small bowl.
Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.
Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.
*An Indonesian hot chili paste; available at many supermarkets, at Asian markets, and from mingspantry.com.
Rainbow Slaw

Ingredients:
1 1/2 cups mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon pure maple syrup
1 small green cabbage, thinly sliced (about 8 cups)
1 small red cabbage, thinly sliced (about 8 cups)
2 medium carrots, peeled, grated
1 small yam (red-skinned sweet potato), peeled, grated
1 large unpeeled Fuji apple, cored, grated
1 large unpeeled Golden Delicious apple, cored, grated
1 medium-size green pepper, cored, seeded, thinly sliced
3 green onions, finely chopped
Paprika

Instructions:
Whisk mayonnaise, apple cider vinegar, sugar, and maple syrup in small bowl. Place green cabbage and next 7 ingredients in very large bowl. Pour dressing over; toss. Season to taste with salt and pepper. Cover and chill 1 hour.
Do ahead: Can be made 8 hours ahead. Chill. Sprinkle with paprika and serve.
Grilled Gazpacho Salad with Shrimp

Ingredients:
2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)
3/4 cup olive oil, divided
1 1/2 pounds uncooked large shrimp, deveined but with shells intact*
8 firm plum tomatoes, halved lengthwise
2 bunches green onions; root ends trimmed, onions left whole
1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices
1 red bell pepper, quartered, cored
1 yellow bell pepper, quartered, cored
1 1/2 large English hothouse cucumbers, peeled, halved lengthwise
2 6x3x1-inch slices country-style bread
2 cups grape tomatoes, halved (about 1 pint)
1/4 cup red wine vinegar
1 teaspoon hot pepper sauce
1/2 cup thinly sliced fresh basil
Lime wedges

Instructions:
Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.
Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.
Cucumber Gimlets

Ingredients:
2 large cucumbers (1 1/2 pounds total)
1/2 cup gin
4 teaspoons fresh lime juice
1 tablespoon sugar
1 cup ice cubes
4 lime slices

Instructions:
Slice four 1/4-inch-thick slices from 1 cucumber. Peel and coarsely chop remaining cucumbers; transfer to processor and purée until smooth. Pour through fine strainer set over large bowl, pressing on solids in strainer. Discard solids in strainer.
Mix 1 cup cucumber juice, gin, lime juice, and sugar in pitcher; stir until sugar dissolves. Add ice; mix well. Immediately strain mixture into 4 small Martini glasses. Garnish with lime and cucumber slices and serve.
Red, White, and Blue Potato Salad

Ingredients:
1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes
2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)
Paprika

Instructions:
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
Do ahead: Can be made 1 day ahead. Keep chilled.
Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade

Ingredients:
1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed
1 1/2 cups panko (Japanese breadcrumbs)*
1 cup shredded mozzarella cheese (about 5 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 cup ( 1/2 stick) butter
melted

Instructions:
Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
*Panko can be used in any recipe calling for dry (not fresh) breadcrumbs — such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.
Guacamole with Fresh Corn and Chipotle

Ingredients:
2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chile, finely chopped*
1/4 cup sour cream

Instructions:
Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt. Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.
*Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

Ingredients:
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole seasoning blend
1/4 teaspoon hot pepper sauce
1/2 pound andouille sausage, cut into scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck or ground beef (20 percent fat)
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar
6 large hamburger buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved lengthwise*
3 cups watercress tops

Instructions:
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be made 2 days ahead. Keep chilled.
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.
Do ahead: Can be made 1 day ahead. Cover and chill.
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.
Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.
*Shopping tip: Look for pickled okra where the pickles and relishes are displayed.
Summer Squash Sloppy Joes

Ingredients:
1 pound ground lean beef or turkey
1/2 onion, finely chopped (about 3/4 cup)
1 carrot, chopped
1 1/2 cups summer squash, diced
1 6-ounce can tomato paste
3 garlic cloves, minced
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste
3 ounces cheddar cheese, thinly sliced
6 hamburger buns

Instructions:
1. Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.
2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.
3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.
4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.
Baked Zucchini Fries with Tomato Coulis Dipping Sauce

Ingredients:
1 pound ripe tomatoes, peeled, cored, and diced
2 tablespoons white-wine vinegar
1 tablespoon honey
1 tablespoon minced shallot or onion
2 teaspoons fresh basil, chopped
Kosher salt and freshly ground black pepper to taste
1 cup unseasoned bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
3 medium zucchini
cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first
if desired
and avoid round pattypan squash — the shape does not lend itself to fries)

Instructions:
1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
2. Preheat oven to 350°F.
3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.
Chocolate Zucchini Mini-Muffins

Ingredients:
2 cups granulated sugar
3/4 cup canola or vegetable oil
2 1/2 teaspoons vanilla extract
3 large eggs
1/3 cup buttermilk or plain yogurt
2 1/4 cups shredded zucchini
Zest of 1 lemon, finely grated
Zest (finely grated) and juice of 1 orange
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
11/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts (optional)
8 ounces Neufchâtel or cream cheese, at room temperature
3 ounces unsalted butter, at room temperature
"1/3 cup confectioners sugar"

Instructions:
1. Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.
2. In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.
3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.
4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.
5. To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.
6. Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.
Ramos Gin Fizz

Ingredients:
1 1/2 ounces gin (such as Taaka or Tanqueray)
1 tablespoonsimple syrup
2 ounces half-and-half
1 egg white
1/8 teaspoon vanilla extract
1/2 ounce orange flower water
1 ounce lemon-lime soda
Orange wedge
for garnish

Instructions:
In bottom part of cocktail shaker, combine first 6 ingredients. Blend with stick or immersion blender for 30 seconds. Partly fill highball or old-fashioned glass with three or four large ice cubes. Pour in drink. Top with soda. Garnish with orange wedge.