iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Charred Caprese Sandwich

Ingredients:
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
Kosher salt
1 large shallot, thinly sliced into rings
1 garlic clove, finely grated
3 tablespoons red wine vinegar
1/2 baguette, split in half lengthwise
4 tablespoons olive oil, divided
3 cups cherry tomatoes
Freshly ground black pepper
1 cup (packed) torn basil leaves
1/2 cup (loosely packed) parsley leaves with tender stems
1/2 teaspoon finely grated lemon zest
4 ounces fresh mozzarella, torn into pieces
Crushed red pepper flakes (for serving)

Instructions:
Mix mayonnaise, mustard, and lemon juice in a small bowl; season with salt.
Toss shallot, garlic, and vinegar in another small bowl; season with salt. Let sit 10 minutes. Drain, reserving shallots and vinegar separately in small bowls.
Prepare a grill for medium-high heat. Brush cut sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side. (Or broil bread halves, cut side up, until lightly charred, about 2 minutes.) Season with salt; let cool.
Heat a large cast-iron skillet over medium-high (you can do this directly on the grill grates or on a burner). Toss tomatoes with remaining 2 Tbsp. oil and cook, shaking pan often, until tomatoes are blistered and lightly charred, about 3 minutes. Add tomatoes to bowl with reserved vinegar; season with salt and pepper. Let cool slightly, then add basil, parsley, and lemon zest and toss gently to combine. Taste and season with salt and pepper as needed.
Spread both halves of baguette with mayonnaise mixture. Top with mozzarella, tomato salad, and shallots, and sprinkle with red pepper flakes.
Mayonnaise can be made 3 days ahead. Cover and chill.
Turmeric-Ginger Tonic With Chia Seeds

Ingredients:
1 (4-inch) piece peeled ginger, coarsely chopped
1 4-inch piece peeled turmeric, coarsely chopped, or 1/2 teaspoon dried turmeric
1/3 cup honey
1/4 cup fresh lime juice
2 teaspoons black peppercorns
1 tablespoon chia seeds
Club soda (for serving)
Thyme sprigs (for serving; optional)

Instructions:
Blend ginger, turmeric, honey, lime juice, black peppercorns, and 3 cups water in a blender until smooth. Strain through a fine-mesh sieve into a large bowl. Stir in chia seeds and let sit until seeds begin to swell, 8–10 minutes.
Divide tonic among ice-filled glasses. Top off with club soda and garnish with thyme sprigs, if desired.
Tonic can be made 1 day ahead. Cover and chill. Stir vigorously before topping off with club soda.
Hibiscus, Orange, and Vanilla Agua Fresca

Ingredients:
1 vanilla bean, split in half lengthwise
1 Thai chile, split in half lengthwise
4 (3-inch) strips orange zest
1/2 cup dried hibiscus flowers or 24 hibiscus tea bags
1/2 cup sugar
1/2 cup fresh lime juice
Thin lime wheels (for serving)

Instructions:
Scrape vanilla seeds into a medium saucepan; add pod, chile, orange zest, hibiscus, sugar, and 2 cups boiling water. Let steep until infusion cools to room temperature, about 30 minutes. Strain through a fine-mesh sieve into a large bowl, pressing on solids. Stir in lime juice and 2 cups cold water; chill agua fresca 1 hour.
Divide agua fresca among ice-filled glasses. Garnish with lime wheels.
Agua fresca can be made 3 days ahead. Cover and chill.
Grilled Clam Toasts With Lemon and Green Olives

Ingredients:
1 lemon
4 pounds littleneck clams
1 garlic clove, finely chopped
1/2 cup coarsely chopped parsley
1 teaspoon crushed red pepper flakes
1/4 cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 loaf crusty bread, halved lengthwise
Green Olive Tapenade
1 ounce Parmesan
coarsely grated (about 1/3 cup)

Instructions:
Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in a medium bowl.
Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible, but some will inevitably spill onto coals.) Let cool.
Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes, and 1/4 cup oil; season with salt and black pepper.
Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.
Top toasts with clam mixture, some Green Olive Tapenade, then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.
Sweet and Spicy Bacon Kebabs with Scallion-Ginger Relish

Ingredients:
6 scallions, thinly sliced
1 serrano chile, thinly sliced
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1/2 teaspoon finely grated peeled ginger
1/2 teaspoon light brown sugar
Kosher salt
Vegetable oil (for grill)
2 tablespoons honey
2 tablespoons sambal oelek
1 tablespoon unseasoned rice vinegar
1 teaspoon Sriracha
1/2 pound thick-cut bacon
Lime wedges (for serving)
8 (8–12-inch-long) metal skewers

Instructions:
Toss scallions, chile, lime juice, oil, ginger, and brown sugar in a medium bowl to combine; season with salt.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Combine honey, sambal oelek, vinegar, and Sriracha in a small bowl; set glaze aside.
Thread bacon onto 6–8 skewers, folding back and forth in accordion style, and grill over indirect heat, turning every minute or so, until browned and crisp, 10–12 minutes. Baste with reserved glaze, turning every 30 seconds or so, until lacquered and slightly sticky, about 3 minutes (move to an even cooler spot if needed to keep glaze from scorching). Serve bacon with relish and lime wedges.
Glaze can be made 1 week ahead. Cover and chill.
Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle

Ingredients:
2 tablespoons toasted white and/or black sesame seeds
1 tablespoon thinly sliced chives
1 teaspoon Aleppo-style pepper or other mild red pepper flakes
1/2 teaspoon finely grated lemon zest
Kosher salt
1/3 cup (packed) light brown sugar
1/3 cup mirin (sweet Japanese rice wine)
1/3 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/4 pounds skinless, boneless chicken thighs
Vegetable oil (for grill)
Kosher salt
8 (8–12-inch-long) metal skewers

Instructions:
Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.
Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer 1/4 cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6–8 skewers, folding and piling onto itself to form a compact shape. Season lightly with salt and grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.
Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.
Cumin-Chile Lamb Kebabs with Garlic Yogurt

Ingredients:
1 garlic clove, grated
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 cup plain Greek yogurt
Kosher salt, freshly ground pepper
2 tablespoons cumin seeds
1 tablespoon Sichuan peppercorns or 1 teaspoon black peppercorns
2 teaspoons caraway seeds
2 teaspoons crushed red pepper flakes
1 teaspoon sugar
Vegetable oil (for grill)
1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
Kosher salt, freshly cracked pepper
Finely grated lemon zest (for serving)
A spice mill or a mortar and pestle; 8 (8–12-inch-long) metal skewers

Instructions:
Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.
Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.
Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.
Yogurt can be made 3 days ahead. Cover and chill. Spice blend can be made 1 month ahead. Store airtight at room temperature.
Diner-Style Patty Melt

Ingredients:
1 pound ground beef chuck (20% fat), or 4 vegetarian patties such as Lightlife Plant-Based Burgers
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 slices rye bread
2 tablespoons vegetable oil, divided
1 large onion, sliced into 1/4" rounds
8 thin slices cheddar, American, or Swiss cheese
8 teaspoons mayonnaise
divided

Instructions:
Season beef with salt and pepper; divide into 4 patties. Form each patty into a thin oval that is slightly larger than a slice of bread you’re using.
Heat 1 Tbsp. oil in a large skillet or griddle, preferably cast iron, over medium-high. Cook onion slices in a single layer, being careful not to let rings separate, until softened and charred, about 4 minutes per side. Transfer to a plate and divide into individual rings.
Add remaining 1 Tbsp. oil to skillet. Working in batches if needed, cook patties, pressing flat with a spatula, until browned but still pink in the center, about 1 1/2 minutes per side. Transfer to a plate.
Wipe out skillet and reduce heat to medium-low. Top each slice of bread with 1 cheese slice, 1 patty, one-quarter of the onions, another slice of cheese, then a second slice of bread. Spread tops of each sandwich with 1 tsp. mayonnaise. Working in batches if needed, cook sandwiches, mayo side down, spreading the top of each sandwich with 1 tsp. mayonnaise, until golden brown, about 3 minutes. Flip and continue to cook until bread is golden brown and cheese is melted, about 3 minutes.
Diner-Style Buttermilk Pancakes

Ingredients:
2 cups all-purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 large eggs
1 3/4 cups buttermilk
1/2 cup cold seltzer water or club soda
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted, plus more
Pure maple syrup (for serving)

Instructions:
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2–3 minutes. Flip and continue to cook until golden brown on the bottom, 2–2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.
Almond-Apricot Food Processor Cake

Ingredients:
6 tablespoons unsalted butter, plus more for pan
2 1/2 cups blanched sliced almonds (about 10 ounces), divided
1 pound apricots, divided
1/2 teaspoon kosher salt
1 1/2 cups plus 2 tablespoons sugar, divided
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour (regular or gluten-free)
1 1/2 teaspoons baking powder
1 teaspoon amaretto (optional)
2 cups heavy cream
A 9-inch cake pan (preferably light-colored metal)

Instructions:
Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
Bake cake until golden brown and the center no longer jiggles when shaken, 60–70 minutes. Transfer pan to a wire rack and let cake cool completely.
Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
Run a knife around edges of cooled cake and invert onto a platter.
Serve with macerated apricots and whipped cream alongside.
Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.
Barbecue Brisket with Pickled Fennel

Ingredients:
1 cup (250 ml) apple cider vinegar
1/2 cup (110 g) white sugar
5 whole cloves
1 teaspoon fennel seeds
1 bulb fennel, trimmed and sliced
3 teaspoons garlic powder
3 teaspoons ground coriander
2 tablespoons smoked paprika
4 tablespoons dark brown sugar
5 tablespoons whole black peppercorns
3/4 cup (100 g) sea salt
6 lb 10 oz beef brisket
Brioche slider buns, to serve
Apple Slaw, to serve
Lemon wedges, to serve
Aïoli
to serve

Instructions:
To make the pickled fennel, sterilize a large mason jar. Remove the lid and put it and the jar in a large saucepan of water over high heat. Bring to the boil and let it sit for 10 to15 minutes. Put the jar and the lid on a clean tea towel to dry.
Put the vinegar, 1 cup water, sugar, cloves, and fennel seeds in a large saucepan over medium heat. Bring to a simmer, reduce the heat to low and stir to dissolve the sugar. Add the fennel to the saucepan with the pickling liquid and bring it back to a simmer. Cook for 7 to 8 minutes, or until the fennel is tender.
Transfer the fennel and liquid to the sterilized jar. Tap the jar as you pour in the liquid to release any air bubbles. Seal the jar well with its lid.
Fill a medium saucepan with water over high heat. Put the jar in the boiling water, turn the heat off and allow it to sit there for 20 minutes, to create a vacuum seal. Set aside the jar on a cloth to cool down completely.
Meanwhile, make the spice mixture for the brisket. Use a mortar and pestle or food processor to grind or process the garlic powder, coriander, paprika, brown sugar, black pepper and sea salt to a coarse powder.
Rub some of the spice mixture into the brisket on all sides, put in a ziplock bag or covered baking dish and add the remaining spice mixture. Put in the fridge and marinate for at least 5 hours or overnight.
Preheat the barbecue to high. Take the brisket out of the ziplock bag. The dry spice mixture will have drawn moisture from the meat, so give it a light wipe before placing it on the barbecue. Cook for 30 minutes, turning every 5 minutes, to create a beautifully dark colour and crust.
Reduce the heat to low and cook for 2 1/2 hours, turning every 30 minutes and brushing with the remaining spice mixture every 10 to 20 minutes. Remove the brisket from the heat, wrap in foil and allow to rest for 20 minutes before slicing.
I like to serve this brisket on a massive platter with the pickled fennel, a few brioche slider buns, slaw, lemon wedges and aïoli.
Lemon-Blueberry Poke Cake

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 tablespoons finely grated lemon zest
1 3/4 cups sugar
2 large eggs, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup plain whole milk yogurt
5 tablespoons fresh lemon juice
1/2 cup sugar
1 cup blueberries
1 teaspoon unflavored powdered gelatin
3/4 cup powdered sugar
1 tablespoon fresh lemon juice
2 tablespoons blueberries
1 teaspoon finely grated lemon zest
A 9x5" loaf pan (preferably metal)

Instructions:
Preheat oven to 350°F. Line loaf pan with parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.
Whisk flour, baking powder, and salt in a medium bowl. Whisk lemon zest into sugar in a large bowl until very fragrant, about 1 minute. Add eggs, oil, and vanilla and whisk until light in color and slightly thickened, about 3 minutes. Whisk in half of the dry ingredients, then whisk in yogurt. Whisk in remaining dry ingredients. Add lemon juice and whisk to combine. Scrape batter into prepared pan and smooth top.
Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out clean, 55–60 minutes. Transfer pan to a wire rack and let cool, about 2 hours.
Bring sugar and 1 cup water to a boil in a medium saucepan. Add blueberries, then reduce to a simmer. Smash blueberries with the back of a spoon and continue to simmer 20 minutes.
Meanwhile, sprinkle gelatin over 1/3 cup cold water in a small bowl; let sit 10 minutes to soften.
Strain blueberry mixture through a fine-mesh sieve into a medium bowl, pressing blueberries with the back of spoon to release juices. Whisk about 1/3 cup blueberry syrup into gelatin mixture, stirring to dissolve, then pour gelatin mixture over remaining blueberry syrup and stir to combine. Chill at least 1 1/2 hours.
Run a knife around sides of cooled cake to loosen. Using parchment overhang, transfer cake to a baking sheet or cutting board. Starting at 1 end of cake, use a 1/8" dowel or the thin handle of a wooden spoon to poke holes in rows spaced about 3/4" apart, alternating between 2 and 3 holes per row (you should have about 11 rows of holes).
Transfer chilled blueberry filling to a pastry bag, turkey baster, or squeeze bottle. Carefully squeeze filling into holes.
Whisk powdered sugar, lemon juice, and 1 Tbsp. water in a medium bowl. Transfer cake to a wire rack set inside a rimmed baking sheet. Spread glaze over cake with a spatula, covering the holes. Toss blueberries in glaze bowl to coat, then sprinkle blueberries and lemon zest over cake. Chill until filling and glaze are set, about 1 hour.
Lemon cake can be made 1 day ahead. Cake can be baked, filled, and glazed 3 days ahead; chill in an airtight container.
One-Bowl Milk Chocolate Cake with Chocolate-Caramel Frosting

Ingredients:
1 cup (2 sticks) unsalted butter, plus more for pan
1/2 cup plus 2 tablespoons unsweetened cocoa powder, divided
6 ounces high-quality milk chocolate, chopped
3 large eggs
2 teaspoons vanilla extract
1 3/4 cups sugar
1 1/4 cups buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
9 ounces high-quality milk chocolate, divided
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup heavy cream
1/2 cup store-bought dulce de leche or caramel sauce

Instructions:
Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
Bake cake until a tester inserted into the center comes out clean, 35–40 minutes. Transfer pan to a wire rack and let cake cool completely.
Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.
Basic Veggie Burgers

Ingredients:
2 tablespoons cornstarch
1 1/2 cups (1/2-inch) chunks seitan
1 cup chopped roasted broccoli
6 tablespoons dry bread crumbs
1 teaspoon kosher salt
Vegetable oil, for cooking
Buns and burger toppings (for serving)

Instructions:
In a small mixing bowl, combine the cornstarch with 2 tablespoons of water and mix with a fork until the cornstarch is completely dissolved.
In a food processor, combine the cornstarch slurry, seitan, broccoli, bread crumbs, and salt, and process until there are no more big chunks and everything is thoroughly mixed. It will look like a strange green oatmeal. Transfer to a bowl and let rest in the refrigerator for at least 30 minutes and up to four days covered.
When you are ready for burgers, divide the burger mixture into sixths, shape the portions into rough balls by rolling them in your hands, and gently press them into patties. I like to use a ring mold to make prettier patties, but you probably don’t have one of those, and I applaud your rustic sensibility.
Heat a large sauté pan over medium heat with enough oil to slick the pan. When the oil shimmers, place as many patties as will fit comfortably in the pan. Once you see the edges start to caramelize, after about 3 minutes, carefully flip the patties and cook an additional 2 minutes. Put the burgers on buns with whatever toppings make you feel badass, listen to “The Boys Are Back in Town” by Thin Lizzy, eat your super-awesome veggie burger, and flip people off from the window.
The Sicilian Slush

Ingredients:
1/2 cup Campari
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup gin
1/4 cup (or more) simple syrup
4 orange wheels

Instructions:
Blend Campari, lemon juice, orange juice, gin, simple syrup, and 6 cups ice in a blender until smooth. Taste and add more simple syrup, if desired. Divide among 4 rocks glasses and garnish with orange wheels.
Homemade Montreal Steak Seasoning

Ingredients:
2 tablespoons black peppercorns, 1 tablespoon mustard seeds, 2 teaspoons dill seeds, 1 teaspoon coriander seeds, 1 tablespoon plus 1 teaspoon coarse kosher salt, 1 tablespoon plus 1 teaspoon dried minced garlic, 1 teaspoon crushed red pepper flakes

Instructions:
Cook peppercorns, mustard seeds, dill seeds, and coriander seeds in a small skillet over medium heat, stirring, until fragrant and beginning to pop, about 2 minutes. Transfer to a mortar and pestle and coarsely crush, or transfer to a sturdy resealable plastic bag and coarsely crush with the bottom of a heavy skillet. Add salt, garlic, and chile flakes and crush to combine.
Spice rub can be made 1 month ahead. Store in an airtight container.