iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fig and Walnut Bostock

Ingredients:
1 cup walnuts
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/4 cup honey
1 large egg
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, beaten to blend
8 1"-thick slices brioche, preferably day-old (from about 1 medium loaf)
8 large fresh figs, quartered
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons honey
Powdered sugar (for serving)

Instructions:
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8.10 minutes; let cool. Pulse in a food processor until finely ground.
Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.
Preheat oven to 350°. Whisk eggs and 1 teaspoon water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 tablespoons walnut creme. Top with figs, cut side up. Brush figs with butter and drizzle with honey.
Bake bostock until edges are golden brown and figs look softened and juicy, 20.25 minutes. Transfer baking sheet to a wire rack and let bostock cool.
Dust with powdered sugar just before serving.
Roasted Red Pepper Labneh

Ingredients:
1 whole roasted red pepper from a jar
1 teaspoon fresh lemon juice
1/2 teaspoon honey
2 cups labneh (Lebanese strained yogurt)
Kosher salt

Instructions:
Puree red pepper, lemon juice, and honey in a blender until smooth. Mix red pepper puree and labneh in a medium bowl; season with salt.
Nana's Butter Cookies with Milk-Jam Filling

Ingredients:
1 1/2 cups (3 sticks) unsalted butter, room temperature
2/3 cup powdered sugar
2 teaspoons vanilla extract
2 tablespoons whole milk
2 teaspoons kosher salt
2 1/2 cups all-purpose flour
1 large egg
"1 quart goats milk or cows milk", 1 1/4 cups granulated sugar
3/4 teaspoon baking soda
1/2 vanilla bean, halved lengthwise
Powdered sugar (optional; for serving)

Instructions:
Using an electric mixer on high speed, beat butter, powdered sugar, and vanilla in a medium bowl until light and fluffy, about 4 minutes. Reduce speed to low; add milk, salt, and 2 1/2 cups flour and mix just to combine. Form dough into a 1/2"-thick disk and wrap in plastic. Chill until firm, at least 1 hour.
Let dough sit at room temperature to soften slightly, about 5 minutes. Roll dough out between 2 sheets of parchment paper until about 1/8" thick. Cut out rounds with a floured 2 1/2"-diameter cookie cutter. Cut out a circle in half of the rounds with a 3/4"-diameter cookie cutter and transfer to 2 parchment-lined baking sheets, spacing 1" apart.
Whisk egg and 1 teaspoon water in a small bowl and brush tops of cookies with egg wash. Bake cookies, rotating halfway through, until golden brown, 12&endash;15 minutes. Transfer baking sheets to wire racks and let cookies cool.
Combine milk, sugar, and baking soda in a large saucepan; scrape in vanilla seeds and add pod. Bring just to a boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer, whisking occasionally, until mixture is reduced to about 1 1/4 cups (it will darken and separate, with little bits visible), 80&endash;90 minutes. Strain milk jam through a fine mesh sieve into a medium bowl and let cool.
Spoon a small amount of milk jam onto flat side of a cookie without a hole and sandwich with a cookie with a hole. Repeat with remaining cookies and filling. Dust with powdered sugar, if desired.
Bucatini with Tomato, Guanciale, and Chile

Ingredients:
1 sprig rosemary
4 ounces guanciale (salt-cured pork jowl) or pancetta, very thinly sliced
1/2 medium red onion, finely chopped
1 15-ounce can crushed tomatoes
1 teaspoon crushed red pepper flakes
12 ounces bucatini
Kosher salt
1 ounce Pecorino, finely grated
Olive oil (for serving)

Instructions:
Microwave rosemary on high in 20-second intervals until leaves are brittle, about 60 seconds. Remove leaves and grind to a fine powder with a spice mill or mortar and pestle; you should have about 1 teaspoon (Alternatively, very finely chop leaves.)
Cook guanciale in a large skillet over medium heat, stirring often, until guanciale is browned and crisp, 10–12 minutes. Transfer to a bowl with a slotted spoon.
Cook onion in same skillet over medium heat, stirring often, until softened and golden brown, 8–10 minutes. Return all but 2 tablespoons guanciale to skillet and add tomatoes, red pepper flakes, and rosemary powder. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened, 5–8 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain pasta, reserving 1 cup pasta cooking liquid
Add pasta and 1/2 cup pasta cooking liquid to sauce. Cook over medium heat, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.
Serve pasta topped with Pecorino and remaining 2 tablespoons guanciale and drizzled with oil.
Charred Romaine with Tomatillo Dressing

Ingredients:
1/4 medium white onion, quartered, 1 small tomatillo, husk removed, 1 jalapeño, sliced, seeds removed, 1 garlic clove, 1/4 avocado, chopped, 1/4 cup chopped fresh cilantro leaves, 1/4 cup olive oil, 1 tablespoons fresh lime juice, Kosher salt, Freshly ground black pepper, 1 small poblano chile, 2 heads of romaine lettuce, outer leaves removed, halved lengthwise, 2 tablespoons olive oil, Kosher salt, 1 avocado, chopped, 1/4 medium white onion, finely chopped, 1 tablespoons fresh lime juice, 2 ounces Cotija cheese, finely grated, 1 tablespoons chopped cilantro stems

Instructions:
Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6–8 minutes; let cool. Drain, reserving cooking liquid.
Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 tablespoons cooking liquid and blend until combined.
Add lime juice; season with salt and pepper.
Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes. Let cool. Peel and finely chop.
Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.
Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter Cotija cheese and chopped cilantro stems over.
Migas Fried Rice

Ingredients:
1 small onion, halved
1 tomatillo, husk removed, rinsed
1 jalapeño
1 dried guajillo or New Mexican chile
2 garlic cloves, peeled
1 lemongrass stalk, trimmed, tough outer layer removed, thinly sliced
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoons light brown sugar
3/4 teaspoon ground cumin
1/4 cup vegetable oil
2 corn tortillas, torn into 1" pieces
1 small onion, finely chopped
1 jalapeño, with seeds, finely chopped
Kosher salt
freshly ground pepper
3 large eggs, beaten to blend
3 cups cooled cooked jasmine rice (from 1 cup dry)
2 ounces cheddar, cut into 1/4" pieces
2 scallions, thinly sliced
1/4 cup fresh cilantro leaves with tender stems
Hot sauce (such as Valentina; for serving)
MSG (optional; for serving)

Instructions:
Roast onion, tomatillo, and jalapeño over a gas burner, turning often, until charred and blistered in spots, about 5 minutes. (Alternatively, broil on a broiler-proof rimmed baking sheet, turning often, 8–10 minutes.)
Meanwhile, toast guajillo chile in a small dry skillet until puffed and fragrant, about 30 seconds per side. Chop chile (with seeds) and transfer to a food processor. Add garlic and lemongrass and pulse to a coarse paste.
Add fish sauce, lime juice, soy sauce, brown sugar, cumin, onion, tomatillo, and jalapeño. Pulse to a coarse purée; season with more fish sauce and lime juice, if desired (mixture should be salty and flavorful).
Heat oil in a large wok or skillet over medium-high heat. Add tortillas and cook, stirring occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer chips to paper towels to drain. (Alternatively, use storebought corn chips.)
Increase heat to high and add onion and jalapeño to same wok; season with salt and pepper. Cook, stirring often, until softened and fragrant, about 2 minutes. Add eggs and cook, stirring constantly, until fluffy and just set, about 1 minute. Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes.
Add jaew and cook, stirring occasionally, until fragrant and paste reduces slightly, about 2 minutes. Remove from heat and mix in cheddar and half of fried tortillas.
Serve fried rice topped with scallions, cilantro, hot sauce, MSG (if using), and remaining fried tortillas.
Crushed Cucumbers with Lime Pickle and Coconut

Ingredients:
1 large English hothouse cucumber, sliced into 1/2"-thick rounds
1/4 cup prepared lime pickle, very finely chopped until almost a paste
Kosher salt
2 tablespoons fresh mint leaves
2 tablespoons small dill sprigs
1 tablespoons chili oil
2 tablespoons Asian fried garlic (optional)
MSG (optional; for serving)
1/2 cup unsweetened coconut milk

Instructions:
Crush cucumber in a medium bowl with your hands until almost falling apart. Add lime pickle and toss to combine; season with salt.
Divide among bowls; top with mint, dill, chili oil, and fried garlic and MSG, if using. Spoon coconut milk around.
Arepas

Ingredients:
2 cups arepa flour (precooked cornmeal)
2 teaspoons kosher salt
2 tablespoons vegetable oil
Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
Lime wedges (for serving)

Instructions:
Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.
Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about 1/2" thick.
Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack.
Repeat with remaining 1 tablespoons oil and dough.
Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.
Crab Fat-Caramel Wings

Ingredients:
1/2 cup fish sauce
1 1/2 cups sugar
1/4 cup Thai crab or shrimp paste with bean oil
Peanut or vegetable oil (for frying; about 10 cups)
1 cup all-purpose flour
1 teaspoon baking powder
1 1/2 cups cornstarch, divided
1/2 cup vodka
2 pounds chicken wings, tips removed, flats and drumettes separated
Kosher salt
Freshly ground pepper
1/4 cup chopped salted, roasted peanuts
Fresh cilantro leaves with tender stems (for serving)
A deep-fry thermometer

Instructions:
Bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes. Stir in sugar and fit saucepan with thermometer. Cook until thermometer registers 230°F (mixture will become thick and dark). Whisk in crab paste and 1 tablespoons water until smooth. Reduce heat to low; keep warm until ready to dip wings.
Fit a large pot with clean thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F.
Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1 3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).
Place remaining 1/2 cup cornstarch in a shallow dish. Season chicken with salt and pepper and dredge in cornstarch, shaking off excess.
Working in 3 batches and returning oil to 350°F between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is golden and chicken is crisp and cooked through, about 5 minutes. Transfer to a wire rack set inside a baking sheet to drain. Using tongs, add hot wings to warm caramel, turn to coat, then transfer wings to a platter. Serve wings topped with peanuts and cilantro.
Caramel sauce can be made 3 days ahead. Keep airtight at room temperature. Reheat before using.
Kale and Celery Tiger Salad

Ingredients:
2 red or green Thai chiles, lightly smashed
2 garlic cloves, lightly smashed
1/2 cup fresh lime juice
1/2 cup fish sauce
2 tablespoons palm sugar or light brown sugar
1 medium bunch kale, ribs and stems removed, leaves thinly sliced
2 celery stalks, thinly sliced on a diagonal
1 small bunch scallions, thinly sliced on a diagonal
3/4 cup fresh cilantro leaves with tender stems
3/4 cup fresh mint leaves
1/2 cup fresh Thai or sweet basil leaves
1/2 cup sev or unsalted, roasted sunflower seeds and/or pumpkin seeds
MSG (optional; for serving)
Chili oil (optional; for serving)

Instructions:
Whisk chiles, garlic, lime juice, fish sauce, palm sugar, and 2 tablespoons water in a large bowl.
Let sit 5 minutes; remove chiles and garlic.
Add kale, celery, scallions, cilantro, mint, and basil to dressing and toss to coat (salad should be very heavily dressed).
Serve salad topped with sev and MSG and chili oil, if using.
Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Pork Sausage with Coconut-Chile Sauce and Lychees

Ingredients:
1/2 habanero chile, seeds removed, 1 13.5-ounce can coconut milk, 1 tablespoons Champagne vinegar or white wine vinegar, 1 teaspoon sugar, Kosher salt, 6 garlic cloves, thinly sliced, 1/2 cup vegetable oil, Kosher salt, 12 ounces ground pork, preferably shoulder, 3/4 teaspoon crushed red pepper flakes, Freshly ground black pepper, 1/3 cup fresh basil leaves, 1/3 cup fresh cilantro leaves, 1/3 cup fresh mint leaves, 1/3 cup salted, roasted peanuts, 3/4 teaspoon shichimi togarashi, 3 tablespoons fresh lime juice, 1 20-ounce can lychees, drained, halved, 1/2 small red onion, thinly sliced

Instructions:
Bring chile and coconut milk to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until reduced by half, 10 to 15 minutes. Remove from heat; discard chile. Add vinegar and sugar, stirring until sugar dissolves; season with salt. Let cool.
Cook garlic and oil in a medium skillet over medium heat, stirring often, until garlic is golden brown, about 5 minutes. Using a slotted spoon, transfer garlic to paper towels to drain; season with salt.
Increase heat to medium-high. Add pork and red pepper flakes to skillet; season with salt and pepper. Cook, breaking up pork and pressing firmly to help brown, until cooked through and crisped in spots, 6.8 minutes.
Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi. Spoon pork along with some pan drippings over; drizzle with lime juice. Top with lychees and onion.
Celery Soup

Ingredients:
1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, 1 stick unsalted butter, Salt, 3 cups low sodium chicken broth, 1/4 cup fresh dill, 1/2 cup heavy cream, Celery leaves, Olive oil, Flaky sea salt

Instructions:
Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.
Cook, stirring, until onion is tender, 8–10 minutes.
Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.
Celery Tonic

Ingredients:
1 chopped celery stalk
1 tablespoon sugar
1 ounce fresh lemon juice
2 ounces gin
Ice
Lemon twist (garnish)

Instructions:
Muddle 1 chopped celery stalk with 1 tablespoon sugar and 1 ounce fresh lemon juice in a cocktail shaker, 1 minute. Add 2 ounces gin, fill shaker with ice, and shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with a lemon twist.
Pickle-Brined Fried Chicken

Ingredients:
1 tablespoons yellow mustard seeds
1 tablespoons brown mustard seeds
1 1/2 teaspoons coriander seeds
1 cup apple cider vinegar
2/3 cup kosher salt
1/3 cup sugar
1/4 cup chopped fresh dill
8 skinless, boneless chicken thighs (about 3 pounds), halved, quartered if large
Vegetable oil (for frying; about 10 cups)
2 cups buttermilk
2 cups all-purpose flour
Kosher salt
Honey, flaky sea salt (such as Maldon), toasted benne or sesame seeds, hot sauce (for serving)
A deep-fry thermometer

Instructions:
Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
Place chicken and brine in a large resealable plastic bag; chill 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
Fit a large pot with thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F.
Meanwhile, place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a baking sheet.
Working in batches and returning oil to 350° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6–8 minutes. Transfer to a wire rack set inside a baking sheet.
Drizzle chicken with honey; sprinkle with sea salt and benne seeds. Serve with hot sauce alongside.
Dirty Fried Rice

Ingredients:
2 tablespoons vegetable oil, divided
4 ounces chicken livers, rinsed, patted dry
Kosher salt
freshly ground pepper
1/2 small onion, chopped
1/2 celery stalk, finely chopped
1/2 small poblano chile, with seeds, finely chopped
1 garlic clove, finely chopped
1 tablespoons finely chopped peeled ginger
2 tablespoons soy sauce
1 tablespoons black vinegar
1 tablespoons hot sauce (such as Crystal)
1 tablespoons Thai crab or shrimp paste with bean oil
1/4 cup vegetable oil
3 large eggs, beaten to blend
3 cups cooled cooked jasmine rice (from 1 cup dry)
4 ounces large shrimp (about 6), peeled, deveined, cut into bite-size pieces
1 pickled jalapeno, sliced
2 scallions, thinly sliced
Old Bay seasoning
MSG (optional)
and chili oil (for serving)

Instructions:
Heat 1 tablespoons oil in a large skillet over medium-high heat. Season chicken livers with salt and pepper and cook until browned on the outside but still pink inside, about 1 1/2 minutes per side.
Transfer to a large plate and let cool. Pulse in a food processor to a coarse paste; set chicken liver paste aside.
Heat remaining 1 tablespoons oil in same skillet over medium-high heat and cook onion, celery, chile, garlic, and ginger, scraping up any browned bits, until vegetables are tender, about 2 minutes.
Add soy sauce, vinegar, hot sauce, crab paste, reserved chicken liver paste, and 1/4 cup water to skillet. Reduce heat to medium and cook, stirring occasionally, until a thick dry paste forms. (You should have about 1/2 cup.)
Heat oil in a large wok or skillet over high heat. Cook eggs, stirring constantly, until fluffy and just set, about 1 minute. Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes.
Add shrimp and chicken-liver base and stir to coat. Cook, stirring often, until shrimp is cooked through, about 2 minutes.
Remove from heat and stir in jalapeño.
Serve fried rice topped with scallions, Old Bay seasoning, and MSG, if using, and drizzled with chili oil.
Lemon-Souffle Pudding Cake

Ingredients:
4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for baking dish
3/4 cup granulated sugar, plus more for baking dish
1 cup buttermilk
1/2 cup creme fraiche or sour cream
2 teaspoons finely grated lemon zest
1/2 cup fresh lemon juice
3 large eggs, separated
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
Powdered sugar (for serving)
Fresh blackberries (for serving; optional)

Instructions:
Preheat oven to 325°. Butter a shallow 1 1/2–2-quart baking dish, then sprinkle with granulated sugar. Stir buttermilk, creme fraiche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
Using an electric mixer on high speed, beat 4 tablespoons butter and 3/4 cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35–45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.