iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Thai-Style Iced Tea

Ingredients:
10 star anise pods, 3 tablespoons sugar, 1 vanilla bean, 15 black tea bags, 1/2 cup heavy cream, 1/2 cup sweetened condensed milk

Instructions:
Combine 10 star anise pods, 3 tablespoons sugar, and 1 cup water in a small saucepan. Scrape in seeds from 1 vanilla bean; add bean. Bring to a boil, reduce heat, and simmer 10 minutes. Transfer to a large pitcher. Add 15 black tea bags and 7 cups cold water. Cover; chill at least 4 hours. Strain into another large pitcher. Stir in 1/2 cup heavy cream and 1/2 cup sweetened condensed milk until dissolved. Serve over ice.
BA's Ultimate Lobster Rolls

Ingredients:
Kosher salt, 3 1 1/4-pound live lobsters, 1 celery stalk, finely chopped, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh chives, 2-3 tablespoons mayonnaise, Freshly ground black pepper, 6 New England-style split-top hot dog buns, 2 tablespoons unsalted butter, room temperature

Instructions:
Pour water into a large pot to a depth of 1"; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
Crack lobster shells, pick meat from tail and claws, and cut into 1/2" pieces. Mix lobster, celery, lemon juice, chives, and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.
Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.
DO AHEAD: Lobster meat can be prepared 1 day ahead. Cover and chill. Toss with remaining ingredients just before serving.
Sparkling Sour Cherry Aperitivo

Ingredients:
One 24-ounce jar sour cherries in light syrup (with syrup)
1 cup sugar
2 tablespoons fresh lime juice
One 750-milliliter bottle of chilled sparkling wine
lemon verbena or mint sprigs

Instructions:
Purée one 24-oucne jar sour cherries in light syrup (with syrup) in a blender until smooth. Strain into a medium bowl, pressing to extract as much liquid as possible. Bring cherry mixture and 1 cup sugar to a boil in a large saucepan, stirring to dissolve sugar; reduce heat and simmer, occasionally skimming any foam from surface, until reduced to 1 1/2 cups, 20-30 minutes. Let cool. Mix in 2 tablespoons fresh lime juice. Cover; chill until cold, about 2 hours.
DO AHEAD: Syrup can be made 1 month ahead. Keep chilled.
Divide 3 tablespoons chilled sour cherry syrup among 6 glasses. Top off syrup with one 750-milliliter bottle of chilled sparkling wine, dividing evenly, and stir to combine. Garnish drinks with lemon verbena or mint sprigs, if desired.
Little Apricot Cakes

Ingredients:
Nonstick vegetable oil spray
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/3 cup whole milk
2 apricots, halved, pitted, cut into 1/4" wedges
2 tablespoons raw sugar
A standard 12-cup muffin pan

Instructions:
Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
Bake until cakes are golden and a tester inserted into the centers comes out clean, 20-25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.
DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature.
Marinated Summer Vegetables

Ingredients:
3 summer squash or zucchini (about 1 pound), sliced on a diagonal 1/2" thick
3 red, orange, or yellow bell peppers, cut into 1" strips
4 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
2 garlic cloves
2 tablespoons Sherry or red wine vinegar
4 sprigs oregano

Instructions:
Place racks in upper and lower thirds of oven; preheat to 475°. Place squash and peppers on separate baking sheets. Drizzle each sheet of vegetables with 1/2 tablespoons oil, season with salt and pepper, and toss to coat. Spread out in a single layer, turning peppers skin side up.
Roast peppers on upper rack and squash on lower rack, turning squash once, until tender, 15-20 minutes. Let cool slightly; remove skins from peppers.
Whisk garlic, vinegar, and remaining 3 tablespoons oil in a large bowl; season with salt and pepper. Add vegetables and oregano; toss to coat. Cover and let sit at least 1 hour.
DO AHEAD: Vegetables can be made 3 days ahead. Cover and chill; bring to room temperature before serving.
Roast Provençal Chicken

Ingredients:
2 garlic cloves, finely chopped
1/4 cup herbes de Provence
1/4 cup olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3 1/2-4-pound chicken
Lemon wedges (for serving)

Instructions:
Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
Beet Yogurt with Herbs

Ingredients:
3 medium red or golden beets (about 1 pound), trimmed
Kosher salt
1 1/2 cups plain 2% fat Greek yogurt
2 tablespoons finely chopped fresh mint plus torn leaves for serving
1 teaspoon finely chopped fresh tarragon
1 tablespoon extra-virgin olive oil
2 teaspoons (or more) red wine vinegar

Instructions:
Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.
Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.
Top beet yogurt with mint leaves.
DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.
Spinach-Garlic Yogurt

Ingredients:
3 tablespoons extra-virgin olive oil, divided, 2 11-ounce packages baby spinach, 1 garlic clove, finely grated, 1 1/2 cups plain 2% fat Greek yogurt, 1/2 cup finely chopped fresh cilantro, Kosher salt

Instructions:
Heat 1 tablespoon oil in a large skillet over high heat. Add half of spinach and cook, tossing often, until just wilted; transfer to a colander and let cool. Repeat with 1 tablespoon oil and remaining spinach. Squeeze spinach well to remove excess water, then coarsely chop.
Mix chopped spinach, garlic, yogurt, cilantro, and remaining 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 1 hour before serving.
DO AHEAD: Spinach-garlic yogurt can be made 1 day ahead. Keep chilled (garlic flavor will intensify as it sits).
Cherry Tomato Vinaigrette

Ingredients:
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh chives

Instructions:
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
Albacore Tuna Sliders

Ingredients:
1 pound albacore tuna loin (ask for a piece off the front end, for even thickness)
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons Northwest Seafood Seasoning
1/2 teaspoon crushed red pepper flakes
Slider buns, brioche, if possible
1 medium heirloom tomato or other ripe beefsteak tomato, thinly sliced
Arugula leaves, rinsed and dried
Tartar sauce
such as Pike Place Fish Smoked Walla Walla Onion Tartar Sauce

Instructions:
Remove the skin from the tuna and score the flesh every inch with a knife, as if you were making steaks. Repeat on all sides, but make sure not to cut all the way through.
Mix the soy sauce, olive oil, seafood seasoning, and red pepper flakes in a small bowl. Using a basting brush, brush the mixture on all sides of the tuna, making sure to get some marinade inside the scored parts of the fish, so it's well coated. Marinate at room temperature for 15 to 20 minutes.
Preheat a grill to high. Make sure the grates are clean and well oiled. Put the tuna directly on the grill and cook for about 2 to 3 minutes on each side, or 6 minutes total for rare. During the last minute of cooking, toast the buns on the grill. Slice the tuna into four sections along score lines. Serve on the buns with sliced tomato, arugula, and your favorite condiment.
Grits and Grunts

Ingredients:
5 cups water
1 teaspoon kosher salt, plus more to taste
1 cup instant grits
2 tablespoons (1/4 stick) unsalted butter
3 bacon slices, diced
1/2 sweet onion, diced, such as Walla Walla
4 snapper or rockfish fillets
4 to 6 tablespoons Cajun and Blackening Seasoning
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 large eggs
1 avocado, peeled, pitted, and sliced
1 tomato
sliced

Instructions:
First, prepare the grits. Bring the water and salt to a boil in a heavy-bottomed pot. Whisking the whole time, add the grits in a steady stream. Reduce the heat to low or medium-low and cook, stirring frequently, for 10 minutes, or until the grits have bloomed and are creamy. Stir in the butter and taste for salt. Keep warm.
Fry the bacon in a large sauté pan over medium heat, until crispy. Remove the bacon to paper towels to drain. Add the onion to the pan and sauté in the bacon fat until soft. Keep warm.
Coat the fillets thoroughly with Cajun seasoning and sprinkle both sides with salt and pepper. Heat the butter in a large clean sauté pan or in the bacon pan over medium-high heat. Add the fish fillets and fry for 2 to 3 minutes per side, or until just cooked through. While the fish is cooking, crack the eggs into the pan and fry alongside the fish, or fry in a separate skillet if the pan is not large enough to accommodate both.
Spoon the grits into two large shallow serving bowls and sprinkle with the bacon and sautéed onion. Top each with 2 fish fillets and crown with an egg. Lay the sliced avocado and tomato on the side and season with salt and pepper.
The Burger Lover's Burger

Ingredients:
1 1/2 pounds well-marbled beef chuck top blade steaks
1 1/4 teaspoons kosher salt
4 hamburger buns, split
Vegetable oil for brushing on burgers
Freshly ground black pepper
Your favorite condiments, such as ketchup, mustard, mayonnaise, lettuce, tomato slices, onion slices, and pickles
Instant-read thermometer
preferably digital; meat grinder fitted with a fine (3/16-inch) or coarse (1/4-inch) die

Instructions:
One day ahead, dry-brine the steaks: Pat the steaks dry with paper towels and rub kosher salt evenly into both sides. Put the steaks in a resealable plastic bag and chill in the refrigerator overnight.
Remove the steaks from the plastic bag and pat them dry. Cut the meat into 1 1/2-inch cubes and grind them using a meat grinder fitted with a 3/16- or 1/4-inch die. Gently form the ground meat into 4 (3/4-inch-thick) burger patties—each patty should be about 4 inches in diameter. Chill the burgers on a wax paper–lined plate, covered, until ready to grill.
Meanwhile, prepare your grill for direct-heat cooking over medium heat: If using a charcoal grill, open the vents on the bottom of grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for 3 to 4 seconds for medium heat. If the charcoal is too hot, continue to let it burn until it reaches medium.
If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium.
Grill the buns, cut sides down, on the main grilling grate, until grill marks appear, 30 seconds to 1 minute.
Lightly brush some oil on one side of each burger and season the same side with freshly ground black pepper. Grill the burgers, oiled and seasoned side down, covered, until nicely browned on the bottom, about 4 minutes. Season the other side of the burgers with pepper, then turn them carefully and continue to grill, covered, until an instant-read thermometer inserted sideways into the center of each patty registers 160°F for medium, about 4 to 5 minutes longer. Serve the burgers, topped with your favorite condiments, on the toasted buns.
Moroccan Salmon Crudo with Yogurt

Ingredients:
1 teaspoon finely chopped fresh dill, plus more, coarsely chopped, for garnish, 1 teaspoon finely chopped fresh mint, plus more, coarsely chopped, for garnish, Zest and juice of 1 lemon, 1 teaspoon ras el hanout spice blend, 1 teaspoon extra-virgin olive oil, 1/2 English cucumber, peeled, seeded, and diced, 1/2 cup plain Greek yogurt, 1/2 pound fresh sockeye salmon fillet, thinly sliced, sea salt

Instructions:
Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette.
Smear a thin layer of yogurt down the center of a large plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately.
Grilled Fish

Ingredients:
1 teaspoon finely minced garlic, about 3 cloves
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice, orange juice, or dry white wine
1 tablespoon balsamic vinegar or sherry vinegar
a pinch of cayenne pepper or hot red pepper flakes (optional)
1/2 teaspoon ground cumin, or 1 teaspoon or more chopped fresh herbs such as rosemary, dill, parsley, thyme, cilantro, basil, or mint, or 1/2 teaspoon dried thyme or oregano, crumbled
freshly ground black pepper
2 pounds fish steaks
lemon wedges for garnish

Instructions:
Combine all the ingredients except fish and lemon wedges and mix well. Using a pastry brush, paint the fish steaks liberally on both sides and set them aside, lightly covered with a piece of aluminum foil, to marinate for at least 30 minutes.
Build up a fire, using good hardwoods if you're cooking in a fireplace or the best hardwood charcoal (not fake-wood briquettes) if you're using a grill. Let the fire burn brightly and die down until you have a nice bed of hot coals or embers. Large pieces of fish can be set directly on the grill, but to prevent smaller ones from falling through and burning up, you may want to use a special grid made for fish.
When you're ready to cook, brush a little plain olive oil on the cooking surface and set it 4 to 6 inches from the source of heat.Arrange the fish steaks so that they have equal access to the heat source. Cook for about 4 to 5 minutes on each side, turning once. Test for doneness—fish should be opaque all the way through—by inserting the tip of a sharp knife near the bone or in the center of a boneless piece of fish. Remove immediately to a hot platter.
The remaining marinade should be heated just to the boiling point and either poured over the cooked fish or passed at the table along with lemon wedges.
Lebanese Garlic-Marinated Chicken on the Grill

Ingredients:
2 pounds boneless chicken breasts, skin removed if you wish, 4 garlic cloves, crushed with the flat blade of a knife, 1 teaspoon sea salt, 1/2 cup fresh lemon juice, 3/4 cup extra-virgin olive oil, 1 teaspoon sweet paprika, freshly ground black pepper

Instructions:
Chicken breasts are usually sold split in half. Cut each breast half in half again and put them in a bowl.
Chop the garlic coarsely and in a small bowl crush it with the salt, using the back of a spoon, until you have a smooth paste. Stir in the lemon juice, oil, paprika, and pepper. Beat well with a fork and pour the marinade over the chicken pieces. Mix well, using your hands, and turn the pieces to coat them liberally with the marinade. Cover and refrigerate for 4 or 5 hours or overnight.
When you're ready to cook, prepare the grill, leaving plenty of time for it to heat up if you're using charcoal or wood. When the fire is hot enough, place the chicken pieces on the grill and set the grill a good 8 inches from the source of the heat. Use the marinade remaining in the bowl to baste the chicken frequently as it cooks. Grill for 10 minutes or longer on each side, turning each piece once. Test for doneness and serve hot or at room temperature.
Classic Chocolate Egg Cream

Ingredients:
1/2 cup whole milk, Seltzer, 4 tablespoons Chocolate Syrup

Instructions:
Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.
Lemon Verbena Syrup

Ingredients:
2 cups water, 1 2/3 cups sugar, 20 to 30 large fresh lemon verbena leaves

Instructions:
In a medium saucepan set over medium heat, bring the water and sugar to a boil. Add the lemon verbena leaves and cover the pan. Steep for 15 minutes.
Strain the syrup through a fine-mesh strainer, discard the leaves, and let cool. Store the syrup in an airtight container in the refrigerator for up to 4 days.
For one drink, fill a tall glass with ice. Add 1 tablespoon of the Lemon Verbena Syrup, 2 tablespoons of Sour Cherry Syrup , and a few dashes of acid phosphate or lemon juice or citric acid solution. Top with seltzer and mix gently. Garnish with lemon verbena leaves and maraschino cherries, if desired.
Voodoo Rum Punch aka "The Glastonbury Zombie"

Ingredients:
2 bottles light aged rum, 1 bottle white rum, 1 bottle aged golden rum, 1 bottle Demerara rum, 1/2 bottle overproof rum, 1 bottle cognac, 1 bottle orange curaçao, 1 bottle falernum, 1 bottle maraschino liqueur, 1 fl oz/25 ml absinthe, 60 dashes Angostura bitters, 2.1 quarts/2 liters lime juice, 12.6 quarts/12 liters guava juice, 1 bottle passion fruit syrup, 34 fl oz/1 liter passion fruit puree, 2.1 quarts/2 liters mango puree, large block of ice, fruit, mint sprigs, edible flowers

Instructions:
Pour 90 percent of each of the ingredients into a barrel and stir.
Taste and make a big show of balancing the flavors, then add all the remaining ingredients anyway! Add a large block of ice and drink ... and drink. Serves lots!
The Pousse-Café No 1

Ingredients:
3 tsp grenadine, 3 tsp maraschino liqueur, 3 tsp crème de menthe, 3 tsp crème de violette, 3 tsp Yellow Chartreuse, 3 tsp brandy

Instructions:
Pour the ingredients carefully into a glass in the order listed to keep the colored layers separate. You'll need a steady hand and a strong stomach. Good luck.
Matcharita

Ingredients:
1 3/4 fl oz/50 ml Calle 23 tequila blanco, 2 tsp orange curaçao, 4 tsp unsalted yuzu juice, 2 tsp maraschino liqueur, 1/4 tsp brewed matcha, ice cubes, black salt & lemon slices

Instructions:
Shake all the ingredients with ice and serve straight up in a teacup with lemon slices sprinkled with black salt.
Abiquiu Smoked Chicken Sausages in Cornhusks

Ingredients:
2 teaspoons sea salt
1/2 teaspoon New Mexico red chile powder, such as Rancho de Chimayo or your favorite brand
1/4 teaspoon New Mexico green chile powder, such as Rancho de Chimayo or your favorite brand
1 tablespoon freshly ground black pepper
3 pounds ground chicken, turkey, pork, or beef
1/3 cup cream-style corn
2 tablespoons chopped sweet onion
2 large cloves garlic, minced
1/4 cup fire-roasted Hatch chile peppers, mild or hot
2 tablespoons New Mexico honey
16 dry cornhusks, soaked in warm water for 20 minutes
16 (5-inch-long) pieces of twine
Pico de gallo or salsa, for serving
8-inch soft corn or flour tortillas
for serving

Instructions:
Mix the sea salt, chile powders, and black pepper together in a large bowl. Add the ground chicken, corn, onion, garlic, Hatch peppers, and honey and combine with your hands until the meat is evenly seasoned.
Remove the cornhusks from the water and place them on a cotton towel to absorb excess water.
Heat your grill or smoker to 250°F.
Form a sausage cylinder with your hands, using about 6 ounces of the sausage mixture. Set the sausage aside on a plate and repeat until you have 8 sausages. Place each sausage on a wet cornhusk, top with a second cornhusk, wrap the cornhusks around the sausage, and tie each end with twine.
Smoke for 1 1/2 to 2 hours, or until done.
Serve with homemade pico de gallo or your favorite salsa and a soft corn or flour tortilla. You can eat them as a wrap or tostada style with a fork.
Grilled Radicchio and Kale, Sauerkraut Style

Ingredients:
1/2 cup plus 1 tablespoon canola oil, plus more for brushing, 1 large shallot, chopped, 1/2 cup apple cider vinegar, 8 juniper berries, 1/2 teaspoon caraway seeds, 1/2 teaspoon yellow mustard seeds, 3 fresh thyme sprigs, 1 to 2 tablespoons sugar, to taste, Kosher salt and freshly ground black pepper, 3 heads radicchio, halved lengthwise, 2 big bunches kale, soaked in cold water

Instructions:
1. Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and cook until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat. Let sit for 15 minutes then strain into a small bowl, discarding the solids. Slowly whisk in the remaining 1/2 cup oil until emulsified.
2. Heat your grill to high for direct grilling.
3. Brush the cut sides of the radicchio with oil and season with salt and pepper. Grill, cut side down, until golden brown and slightly charred, 2 to 3 minutes. Brush the tops with oil, flip over the radicchio, and continue grilling until just heated through, 2 to 3 minutes longer. Remove from the grill. Thinly slice the radicchio and put it in a bowl.
4. Remove the kale from the water and shake gently to get some of the water off. Season with salt and pepper and place on the grill. Cook until slightly wilted and charred on all sides, about 30 seconds per side. Remove from the grill. Thinly slice and add to the radicchio.
5. Add the dressing to the radicchio and kale and toss to coat. Let sit at room temperature for 30 minutes to allow the flavors to meld.