iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Carrot, Avocado, and Orange Salad

Ingredients:
4 medium garlic cloves, smashed and peeled
Maldon or another flaky sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
1/4 cup plus 2 tablespoons extra virgin olive oil
30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
3 tennis-ball-sized oranges
3 ripe Hass avocados, chilled
2 tablespoons freshly squeezed lemon juice
A handful of small
delicate cilantro sprigs

Instructions:
Preheat the oven to 400°F.
Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots—the slices should be sturdy enough that they don't break up when you toss them.
Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.
Pomegranate and Queso Fresco Salsa

Ingredients:
1/4 cup pine nuts
Seeds from 1 large pomegranate (about 1 cup)
2 tablespoons thinly sliced fresh basil
2 tablespoons crumbled queso fresco or feta
1 teaspoon olive oil
Salt and freshly ground black pepper

Instructions:
1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.
2 In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper.
Simple Smoked Beef Short Ribs

Ingredients:
6 (4- or 5-inch-long) beef short ribs
Barbecue sauce, for serving
1 cup prepared yellow mustard
1/4 cup dill pickle juice
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon granulated garlic
1 teaspoon ground ginger
2 tablespoons sea salt
2 tablespoons coarse or restaurant grind black pepper
1 tablespoon granulated garlic
2 teaspoons white cane sugar

Instructions:
Remove the ribs from the refrigerator and outline the bones with a sharp, pointed paring knife. Combine all the ingredients for the mustard slather in a small bowl and blend well. Brush the slather over the entire surface of the ribs.
Combine all the ingredients for the rub in a small bowl and blend well. Sprinkle the rub over the slathered ribs.
Heat a cooker to 230° to 250°F. Oil the rack and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until the ribs reach 185°F on a meat thermometer.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.
Roasted Apple and Tomatillo Salsa

Ingredients:
1 pound tomatillos, husked and rinsed, 3 green apples, such as Granny Smith, quartered, 1/2 medium white onion, 3 garlic cloves, unpeeled, 1 jalapeño chile, stemmed, 2 tablespoons olive oil, Salt and freshly ground black pepper

Instructions:
1 Preheat the oven to 375°F.
2 Put the tomatillos, 2 of the apples, the onion, garlic, and jalapeño chile on a rimmed baking sheet. Toss with the olive oil and season with salt and pepper. Roast until tomatillos are softened and slightly charred, about 20 minutes.
3 Peel the garlic, then transfer all of the ingredients to a blender and puree until smooth. Season with salt and pepper.
4 Chop the remaining apple into 1/4-inch cubes and stir into the salsa before serving.
Grilled Peppered Dry Spareribs

Ingredients:
1/4 cup white cane sugar, 2 tablespoons lemon pepper, 1 tablespoon onion salt, 2 teaspoons celery salt, 1 seasoned salt, 1 tablespoon paprika, 2 teaspoons Cajun seasoning, 1 teaspoon freshly ground black pepper, 1 teaspoon ground coriander, 1/2 teaspoon citric acid, 2 slabs spareribs, Apple juice, for spraying, Barbecue sauce, for serving

Instructions:
Heat a cooker to medium to medium-high.
Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.
Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.
Bob's Sweet-and-Sour Grilled Jumbuck Ribs

Ingredients:
6 slabs Denver lamb ribs, 1 tablespoon olive oil, Salt and freshly ground black pepper, 1/2 cup pineapple juice, 1/4 cup white wine vinegar, 2 tablespoons soy sauce, 1/4 cup ketchup, 2 tablespoons dark brown sugar, 1 tablespoon peeled, minced fresh ginger, 2 tablespoons fresh lime juice, 1 tablespoon minced fresh cilantro leaves, 1 tablespoon minced fresh mint leaves

Instructions:
Heat a cooker to medium to medium-high. Rub the ribs all over with the olive oil, then season with salt and pepper.
To make the glaze, combine the pineapple juice, vinegar, and soy sauce in a small saucepan over medium heat. Cook until reduced by half, about 3 to 5 minutes. Add the ketchup, brown sugar, and ginger and simmer for 5 minutes. Stir in the lime juice, cilantro, and mint. Remove from the heat and set aside.
Oil the grate and place the ribs on it bone side down over direct heat. Cook for 5 to 7 minutes, then turn and cook for 5 to 7 minutes more. Repeat the process for 40 to 45 minutes, or until the ribs are pull-apart tender. Move the ribs away from direct heat and glaze the bone side with sauce, then turn and glaze the meat side. Cook for 10 minutes. Repeat one or two more times, if desired.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve.
Smoked Bison Back Ribs

Ingredients:
1 slab bison back ribs, Barbecue sauce, for serving, 1 tablespoon lemon pepper, 1 tablespoon garlic salt, 1 teaspoon cayenne, 1/2 teaspoon ground rosemary, 1/4 teaspoon ground thyme

Instructions:
Heat a cooker to 230° to 250°F. Remove the ribs from the refrigerator and outline them with a sharp, pointed paring knife.
Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.
Oil the grate and place the ribs on it bone side down over indirect heat. Cover and cook for 1 to 1 1/2 hours. Turn and cook for 45 minutes more, then turn and cook for another 45 minutes, or until pull-apart tender.
Increase the heat to 350° to 400°F. Glaze the ribs with the sauce and cook for 5 to 7 minutes, being careful not to burn the ribs, then turn and glaze again and cook for another 5 to 7 minutes. Repeat 2 or 3 times, if desired.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.
Kentucky Bourbon Burgoo

Ingredients:
2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
1 (4-pound) chicken
8 quarts cold water
1 1/2 pounds potatoes
1 1/2 pounds onions
1 bunch carrots, peeled and sliced thickly
2 green peppers, seeded and chopped
2 cups chopped cabbage
1 quart tomato puree
2 cups whole corn, fresh or canned
2 pods red pepper
2 cups diced okra
1/2 cup chopped parsley
2 cups dry lima beans
1 cup diced celery
3/4 cup Kentucky bourbon
Salt and pepper
Tabasco
Steak Sauce
Worcestershire sauce

Instructions:
1. Put the pork, veal, beef, lamb, and chicken into a large pot. Add the water and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4—6 hours.
2. Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.
3. Pare the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato puree, corn, red pepper, okra, parsley, lima beans, celery, and bourbon, to the meat and stock. Allow the stew to simmer until very thick about 6 hours.
4. Season to taste with the salt, pepper, Tabasco, steak sauce, and Worcestershire sauce.
Avocado Pound Cake

Ingredients:
3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 cups granulated sugar
1 cup plus 2 tablespoons ripe mashed avocados
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk

Instructions:
Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
Cake will last, well wrapped, at room temperature for up to 4 days.
Modern Mexican Chocolate Flan

Ingredients:
1 1/4 cups sugar
6 ounces Mexican chocolate, such as Ibarra, coarsely chopped
1 1/3 cups half-and-half
1 1/3 cups whole milk
1 (1 1/2-inch) cinnamon stick, preferably canela
5 large eggs
1 tablespoon plus 1 teaspoon coffee liqueur, such as Kahlúa
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
"Ingredient info: Canela
also called true
Mexican
Ceylon
or Sri Lanka cinnamon
is a less pungent variety than the cassia cinnamon commonly used in the United States. Its available in specialty shops
some supermarkets
and online from Penzeys Spices."
Pastry brush
8 (5- to 6-ounce) ramekins
large roasting pan

Instructions:
In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
Arrange a rack in the middle of the oven and preheat to 325°F.
In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.
Mango-Lime Ice

Ingredients:
4 large mangoes (about 3 1/2 pounds total), peeled and coarsely chopped
Zest of 1 orange
1 1/4 cups sugar
1/3 cup freshly squeezed lime juice

Instructions:
In the bowl of a food processor, combine the mangoes, orange zest, sugar, lime juice, and 1 cup water. Process until the mixture is smooth. Pour through a fine-mesh sieve set over a large bowl then press gently on and discard any solids (there will be about 3 cups syrup). Transfer to a freezer-safe dish, cover with plastic, and freeze until the mixture is firm 2 inches in from the sides, about 2 hours. Scrape into a food processor and process until the mixture is slushy. Repeat the freezing and processing 2 more times, then freeze for at least 1 hour before serving. DO AHEAD: The ice can be made ahead and stored in the freezer, well wrapped, up to 2 weeks.
XOCO Churros with Mexican Hot Chocolate

Ingredients:
1 cup sugar, 1 teaspoon ground cinnamon, 5 cups milk or water, 10 ounces Mexican chocolate, such as Ibarra, coarsely chopped, 2 tablespoons unsalted butter, 2 tablespoons sugar, 1 1/2 teaspoons kosher salt, 1 cup plus 2 tablespoons all-purpose flour, sifted, 2 large eggs, 1 to 2 quarts vegetable oil, for frying, Blender or handheld immersion blender, pastry bag fitted with 1/2-inch star tip, deep-fat thermometer

Instructions:
In a small bowl, whisk together the sugar and cinnamon. DO AHEAD: The cinnamon sugar can be made ahead and stored, in an airtight container at room temperature, up to 1 month.
In a heavy 2-quart saucepan over moderate heat, combine the milk or water and the chocolate. Heat, stirring occasionally, until the chocolate is almost completely dissolved (there will still be small pieces of chocolate) and the mixture is steaming. Transfer to a blender or use a handheld immersion blender and process until the mixture is foamy and fully emulsified, about 30 seconds (use caution when blending hot liquids). Return the hot chocolate to the saucepan. When ready to serve, place over low heat, stirring occasionally, until warm.
In a medium pot over moderate heat, whisk together the butter, sugar, salt, and 1 1/4 cups water. Bring to a simmer, stirring to melt the butter. Remove the pot from the heat and add the flour, stirring vigorously to fully incorporate it into the liquid. Return the pot to moderate heat and cook the mixture, stirring constantly, until the dough is smooth and sticky, about 1 minute. Turn off the heat and remove the pot from the burner; cover with a lid or plastic wrap, and let rest for 15 minutes.
Following the 15-minute resting period, add the eggs, 1 at a time, stirring with a wooden spoon until completely incorporated after each addition. Spoon the dough into a pastry bag fitted with a 1/2-inch star tip.
Line a large baking sheet with several layers of paper towels and place the cinnamon sugar in a small shallow bowl.
In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 375°F. Working in batches (about 6 churros per batch), hold the pastry bag just above the surface of the hot oil and carefully and gently pipe 4-inch ribbons of dough directly into the oil, using a paring knife to cut the batter at the end of the star tip if necessary. Fry the churros, turning occasionally, until golden brown and cooked in the center, about 2 minutes per batch. Transfer as done to the paper-towel-lined baking sheet and return the oil to 375°F between batches. Toss the churros in cinnamon sugar and serve warm with the Mexican hot chocolate.
The Ultimate Sticky Buns

Ingredients:
1 3/4 cups chopped pecans (about 8 ounces)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest (optional)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
Master Sweet Dough, chilled for 2 hours
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)
An 8x8x2" metal baking pan

Instructions:
Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.
Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow instructions in Cooks' Notes, for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight.
Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
Lightly sprinkle sea salt over. Serve buns warm or at room temperature.
The Loftiest Soufflé

Ingredients:
3 tablespoons unsalted butter plus more, room temperature, for ramekins
4 tablespoons finely grated Parmesan, divided
3 tablespoons all-purpose flour
1 cup cold whole milk
1 cup grated Gruyère, divided
Pinch of freshly grated nutmeg
Kosher salt, freshly ground pepper
4 large eggs, yolks and whites separated
1/4 teaspoon xanthan gum (optional)
Four 8-ounce ramekins

Instructions:
Preheat oven to 400°F. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 tablespoons Parmesan (total). Chill for 20 minutes or, covered, up to 1 day.
Melt 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 tablespoons Parmesan and 1/2 cup Gruyère; stir until melted. Add nutmeg and season with salt and pepper. Transfer béchamel to a medium bowl and cover with plastic wrap; set aside.
Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum, if using. Using an electric mixer, beat egg whites until firm but not stiff, 3-4 minutes.
Stir egg yolks into béchamel. Gently stir in 1/4 of beaten egg whites to loosen béchamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.
Divide mixture among ramekins; sprinkle with 1/2 cup Gruyère. Run your finger around inside lip of ramekins, cleaning edges. Bake until soufflés rise, centers are set, and cheese is golden brown, 18-22 minutes. Serve immediately.
Hot-and-Sour Peanutty Noodles with Bok Choy

Ingredients:
8 ounces whole-wheat spaghetti
2 1/4 teaspoons kosher salt, divided
1 tablespoon canola or sunflower oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and finely chopped
1 pound baby bok choy, leaves and stems separated, roughly chopped
1 red bell pepper, sliced
3/4 cup low-sodium vegetable stock or water
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes (or more to taste)

Instructions:
Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.
The Creamiest Aioli

Ingredients:
1 large egg yolk, 1 small garlic clove, finely grated, 1/4 teaspoon kosher salt plus more, 1/4 cup grapeseed oil, 1/4 cup good-quality extra-virgin olive oil, Pinch of cayenne pepper, Fresh lemon juice, Freshly ground black pepper

Instructions:
Drape a kitchen towel over a small saucepan; set a small metal bowl over (this will hold bowl in place). Whisk egg yolk*, garlic, 1/4 teaspoon salt, and 2 teaspoons water in metal bowl to blend well. Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Whisking constantly, add olive oil in a slow, steady stream. Stir in cayenne; season aioli with lemon juice, pepper, and salt.