iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Wild Mushroom Frittata with Cheddar, Green Onions, and Peas

Ingredients:
6 large eggs
2 tbsp milk or water
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 tbsp unsalted butter
3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
4 green onions, white and tender green parts, thinly sliced
10 oz/280 g mixed wild mushrooms (see "It\s that easy"), such as cremini, shiitake, and oyster, brushed clean and sliced
1 garlic clove, minced
1 tsp minced fresh thyme
1/2 cup/70 g frozen peas, thawed
1/2 cup/55 g shredded Cheddar cheese

Instructions:
1. Preheat the broiler with the rack in the second position from the top.
2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.
Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce

Ingredients:
1/2 cup/120 ml apple cider or juice, plus more if needed
1/4 tsp ground cinnamon
Salt
2 boneless, center-cut loin pork chops, about 3/4 in/2 cm thick
Freshly ground black pepper
2 tbsp olive oil
1 medium sweet potato, about 1/2 lb/225 g, peeled and very thinly sliced
1 Braeburn, Gala, or other sweet-tart apple, cored and thinly sliced
1 shallot, minced
1 tsp Dijon mustard, smooth or whole-grain (see "it\s that easy")
2 tsp minced fresh flat-leaf parsley

Instructions:
1. Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.
2. Pat the pork chops dry and sprinkle all over with salt and pepper.
3. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Transfer the pork chops to a plate. (They will not be cooked through at this point.)
4. Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low—the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.
5. Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.
6. Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.
7. Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.
Chilled Cucumber and Orange Juice with Oregano

Ingredients:
2 lb/910 g medium cucumbers, 2 1/4 cups/530 ml fresh orange or mandarin orange juice, preferably clementine, 1 1/2 tsp superfine sugar, plus more as needed, 1/2 tsp dried oregano or zaâtar, plus more as needed

Instructions:
Trim the ends from the cucumbers and scrub the peels. Remove about half of the peels from each cucumber and remove the seeds if they are large. Cut the cucumber into chunks and put in a food processor or blender. Pour in the orange juice and sprinkle in the sugar and oregano. Blend for at least 1 minute or until very finely puréed. The drink should be a bit thick and slightly foamy. Taste for sweetness and seasoning and adjust as needed.
Pour into a pitcher, cover, and refrigerate until chilled. Serve in tall glasses or in small bowls with spoons.
Irish Coffee Pops

Ingredients:
2 cups (500 ml) Vanilla Ice Cream Base
1/2 cup (125 ml) coffee essence
1/2 cup (125 ml) whiskey

Instructions:
Remove the ice cream from the freezer and let soften for 10 minutes. Divide 1/2 cup (125 ml) among six popsicle molds, pushing it right into the tip as evenly as possible. Place the molds in the freezer while you prepare the coffee layer.
Let the remaining ice cream soften for another 10 minutes, then place in a bowl and stir in the coffee essence and whiskey.
Remove the popsicle molds from the freezer and layer the flavored ice cream on top of the frozen ice cream in the tips of the molds. Insert the popsicle sticks and freeze until solid, about 2 hours.
Blue Hawaiian

Ingredients:
2 ounces pineapple juice, 1 1/2 ounces vodka, 3/4 ounce blue Curaçao liqueur, 1/2 ounce fresh lime juice, 1/2 ounce simple syrup, Splash of half-and-half, Pineapple leaf and lime wheel, for garnish

Instructions:
Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh crushed ice. (Or simply combine everything in a blender cup. Add 3/4 cup of crushed ice and flash blend for 5 seconds. Pour into cocktail glass.) Garnish with the pineapple leaf and lime wheel.
Blueberry Julep

Ingredients:
1/2 cup (125 g) superfine sugar
4 sprigs mint
2 cups (225 g) blueberries
6 tablespoons bourbon

Instructions:
Place the sugar and mint in a saucepan with 1 cup (250 ml) water and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat and allow to infuse for 30 minutes.
Place the blueberries and bourbon in a food processor or blender, and pour over the syrup, mint sprigs included. Blitz until completely smooth. Pour into six popsicle molds.
Place the molds in the freezer. Let set for 2 hours, insert the popsicle sticks, and allow to freeze until completely solid (about 4 more hours).
Tropical Rainbow

Ingredients:
1/2 cup (125 g) superfine sugar
1/2 cup (60 g) blueberries
2 tablespoons blue curaçao
1/2 cup (250 g) chopped mango
2 tablespoons tequila
1/2 cup (100 g) chopped strawberries
2 tablespoons dark rum

Instructions:
Place the sugar and 1 cup (250 ml) water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat.
Place the blueberries in a food processor and add the blue curaçao and one-third of the sugar syrup (about 5 tablespoons). Blitz until completely smooth, then pour into the bottom of four popsicle molds and place in the freezer for 1 1/2 hours.
Meanwhile, clean the food processor bowl and add the mango with the tequila and another one-third of the syrup. Blitz until completely smooth.
When the blueberry base is frozen solid, remove the molds from the freezer and pour over the mango mixture. Return the molds to the freezer and freeze for another 1 1/2 hours.
Finally, blitz together the strawberries, rum, and remaining syrup. Pour the strawberry mixture over the mango layer once it has frozen solid.
Freeze for another 1 1/2 hours, or until completely solid.
Bobby Burns

Ingredients:
12 ounces (1 1/2 cups) Scotch
12 ounces (1 1/2 cups) sweet vermouth (such as Carpano Antica)
5 ounces (1/2 cup plus 2 tablespoons) water
2 ounces (1/4 cup) Bénédictine
8 lemon twists for garnish

Instructions:
In a pitcher that holds at least 5 cups, combine the Scotch, vermouth, water, and Bénédictine and stir well. Using a funnel, decant into a 1-liter liquor bottle or two 750-ml liquor bottles. Cap tightly and refrigerate for at least 2 hours, until chilled.
To serve, set out a bowl or wine bucket filled with ice. Shake the bottle to ensure the cocktail is well mixed, then set it in the ice so it stays chilled. Pour into coupe or martini glasses and garnish each drink with a lemon twist.
French 75 Punch

Ingredients:
16 ounces (2 cups) gin (preferably a London dry gin, such as Tanqueray)
8 ounces (1 cup) freshly squeezed lemon juice
6 ounces (3/4 cup) simple syrup
1/2 teaspoon orange bitters
32 ounces (4 cups) dry Champagne or other sparkling dry white wine, chilled
1 large ice block or two smaller blocks
8 orange wheels
for garnish

Instructions:
In a punch bowl, combine the gin, lemon juice, simple syrup, and bitters and stir until thoroughly blended.
Just before serving, pour in the Champagne and stir gently. Add the ice and garnish with the orange wheels.
To serve, ladle into punch glasses.
Mai Tai

Ingredients:
1 ounce silver or gold rum
3/4 ounce fresh lime juice
1/2 ounce aged rum
1/2 ounce orange Curaçao or premium triple sec
1/2 ounce orgeat (almond) syrup
1/4 ounce simple syrup
Float of dark Jamaican rum (optional)
Mint sprig
for garnish

Instructions:
Combine the silver or gold rum, lime juice, aged rum, orange liqueur, almond syrup, and simple syrup in a cocktail shaker. Top with ice and shake vigorously. Strain into a rocks glass filled with fresh crushed ice. Float the Jamaican rum on top, if desired. Garnish with the mint sprig.
Infinite Zest

Ingredients:
2 ounces vodka, 1 ounce limoncello, 1/2 ounce lemon juice

Instructions:
Minding that tennis elbow, shake the ingredients with ice and strain into a cocktail glass. Head back to the court, sport, and never give up on your game.
Eureka Tiki Punch

Ingredients:
20 ounces (2 1/2 cups) honey
20 ounces (2 1/2 cups) water
60 ounces (7 1/2 cups) light-bodied aged amber rum (such as Appleton Estate Reserve)
60 ounces (7 1/2 cups) freshly squeezed lemon juice
20 ounces (2 1/2 cups) Yellow Chartreuse
8 ounces (1 cup) ice water
1 tablespoon plus 3/4 teaspoon Angostura bitters
80 ounces (10 cups) ginger ale (such as Fever-Tree)
1 large ice block or several smaller blocks
Lemon wheels, for garnish
Fresh mint sprigs, for garnish
Edible flowers
for garnish

Instructions:
In a small saucepan, combine the honey and water and cook over low heat, stirring constantly, until thoroughly blended. Let cool to room temperature.
In a container that holds at least 9 quarts, combine the honey mixture, rum, lemon juice, Chartreuse, water, and bitters and stir until thoroughly blended. Cover and chill for at least 2 hours.
To serve, pour the mixture into one or more punch bowls. Pour in the ginger ale and stir gently. Add the ice and garnish with lemon wheels, mint sprigs, and edible flowers. Ladle into tiki mugs.
BBQ Beef Brisket

Ingredients:
1 (12-pound) whole beef brisket
2 cups BBQ Beef Coffee Cure
2 cups ketchup
2 cups diced tomatoes
1 tablespoon tomato paste
1 1/3 cups distilled white vinegar
5 tablespoons Dijon mustard
4 teaspoons granulated garlic
4 teaspoons kosher salt
2 teaspoons black peppercorns, crushed
1/2 pound brown sugar
2/3 cups molasses

Instructions:
Pat the brisket dry with a towel to remove any moisture. Generously rub the brisket with 1 cup of the BBQ Beef Coffee Cure , massaging all the spice into the meat; repeat with the remaining cure. The cure will soak up the liquid from the beef and form a crust. Place the meat on a large plate, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours.
Prepare a smoker for hot smoking. The standard cooking time for brisket is 1 hour per pound, smoked fat side up, under dry, indirect heat at a steady temperature of 225°F. Place the brisket on the center rack of the smoker and smoke for 12 hours. This is slow cooking at its easiest—there's no need to check the meat at intervals.
After 12 hours, use a meat thermometer to check for an internal temperature of 185°F in the thickest side of the brisket. Once that temperature is reached, open the door of the smoker and let the meat rest for 30 minutes. This resting period allows the juices to settle. The internal temperature will continue to rise to 190°F.
While the meat rests, make the tomato and molasses barbecue sauce: Combine the ketchup, tomatoes, tomato paste, vinegar, mustard, granulated garlic, salt, pepper, and brown sugar with 1 1/3 cups water in a large stockpot over medium heat. Simmer for 20 minutes, stirring, until the sauce thickens slightly. Whisk in the molasses last (it will burn if added too early) and blend with an immersion blender until smooth. Season to taste.
Transfer the rested brisket to a cutting board, slice, and chop. The fully rested meat will have a distinct crust and will be tender and juicy inside. There should be a pink smoke ring beneath the crust.
Rainbow Chard Slaw

Ingredients:
3 cups shredded or finely chopped Swiss chard
1 cup shredded purple cabbage
1/4 cup shredded carrot
1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)
1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)
1 tablespoon apple cider vinegar
1 tablespoon Vegenaise (optional)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1 to 2 teaspoons xylitol or 1 packet stevia
1/4 cup raw hemp seeds
1/2 cup dried
unsweetened blueberries

Instructions:
1. Combine chard, cabbage, carrot, and nuts in a large bowl.
2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
3. Toss with salad mix.
4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
5. Top with hemp seeds and dried blueberries.
Orange-Scented Bluefish

Ingredients:
One 1 1/4-pound skin-on bluefish fillet, soaked in Fish Brine, Fish Brine, 1 tablespoon extra-virgin olive oil, Finely shredded zest of 1 orange

Instructions:
Remove the fish from the brine and pat it dry. Brush it with a mixture of the olive oil and orange zest. Place the fish, skin side down, on the grill away from the coals of a small fire. Add a few chunks of wood to the coals and cover the grill. For bluefish, I prefer a fruit or nut wood such as peach, pecan, apple, or cherry. Orange wood is also a fun choice. Close the air intake to just a sliver and cook for 12 to 15 minutes, depending on the thickness of the fillet and intensity of the fire. When the fish is cooked, it will have a beautiful rusty hue and the meat will flake under gentle pressure. Gently remove the filets to a platter and serve immediately. I like to remove the skin of bluefish and the underlying darkly colored bloodline just beneath it, as these can have strong flavors that some guests do not appreciate. It also helps to remove some of the toxins that are a concern with bluefish, as they tend to aggregate just under the skin.
Grilled Lacinato Kale

Ingredients:
2 bunches lacinato kale (also known as black, dinosaur, or Tuscan kale)
2 tablespoons extra-virgin olive oil
Kosher salt

Instructions:
Strip away and discard the stems of the kale. Tear the leaves into large bite-size pieces and toss them with the olive oil and a good pinch of salt.
Cook the leaves briefly over a medium fire seasoned with chunks of maple or oak. They will begin to burn and sizzle almost immediately. This is a good thing. Resist the temptation to turn them; the burn is good; the burn is your friend. After 4 to 5 minutes, turn them once to give a slight char to the wilted leaves that have been on top. Cook for another minute or two, and then remove them from the grill. That's it. Serve immediately.
Fish Brine

Ingredients:
2 cups warm water, 1 tablespoon kosher salt, 1 tablespoon sugar

Instructions:
Mix all the ingredients and stir until the salt and sugar are dissolved. Submerge the fish in the brine, weighting it down with a plate if need be, and brine according to these guidelines: • Trout, shrimp, sardines, and other delicate seafood: 15 minutes • Bass, barramundi, sablefish, and other flaky fillets: 20 minutes • Halibut, mahimahi, bluefish, and other flaky, meaty fillets: 30 minutes • Salmon, mackerel, Arctic char, and other meaty, full-flavored fish: 35 minutes • Amberjack, cobia, swordfish, and other dense, steak-like fish: 40 minutes
Ember-Roasted Squash Hummus

Ingredients:
1 medium autumn squash (2 to 3 pounds)
1 cup tahini (sesame paste; available in most grocery stores)
Juice of 2 lemons
1 clove garlic, grated on a Microplane or very finely minced (optional)
Kosher salt
2 to 3 cups extra-virgin olive oil
Freshly grated nutmeg
Espelette pepper or crushed red pepper
1 small baguette
sliced on the bias 1/2 inch thick

Instructions:
Place the entire squash in the embers of a medium charcoal and wood fire after you have finished cooking another meal, or set up a small charcoal fire, place the squash on the grill grate rack directly above it, and cover the grill. The squash, depending on its size, will cook in 45 minutes to 1 1/2 hours. It is done when the skin is charred and the squash deflates a little with light pressure. Let it cool for 20 minutes.
Cut the squash in half, then scoop out and discard the seeds, being careful not to remove too much of the flesh when you do this. Remove the flesh from the skin—scrape right down to the skin, because that is where all the sweet, awesome smoke flavor is! If some charred flakes get mixed in, that's fine.
Place the flesh in a food processor. Add the tahini, lemon juice, and garlic if using. Purée the mixture until it is relatively smooth but there are still a few chunks. Season with a few pinches of salt and then, with the machine running, add the olive oil in a slow, steady stream through the feed tube. The mixture will begin to change color as the olive oil is incorporated. After you have added about 1 cup of the oil, stop the machine, scrape down the side, and taste the hummus. If you think it needs a little more salt, then go ahead and add it. The mixture should be thick at this point, close to a mayonnaise in texture. Turn the machine back on and add another cup of oil, then taste again. The hummus should have a balanced, sweet-sour-smoky-rich flavor. If it seems not quite right, or too thick, continue to add as much of the remaining oil as you need to get the right consistency.
This is best if it is left to chill for a couple of hours before serving, but it can be served right away. Before presenting it to your guests, check the flavor balance one more time and adjust if necessary with more salt and/or lemon juice.
Spoon the hummus into a large bowl and garnish it with a few gratings of nutmeg using a Microplane or nutmeg grater and a pinch of the pepper. Serve with baguette slices.
Roasted Rosemary Potatoes

Ingredients:
1 cup distilled white vinegar
1/4 cup kosher salt plus more
3 pounds waxy potatoes (such as Yukon Gold; about 5), peeled, cut into 3/4" wedges
4 garlic cloves, smashed
6 small sprigs rosemary
1/4 cup dry white wine
2 tablespoons olive oil
Freshly ground black pepper

Instructions:
Preheat oven to 400°. Bring vinegar, 1/4 cup salt, and 4 quarts water to a boil in a large pot. Add potatoes and cook until crisp-tender, about 5 minutes; drain.
Transfer potatoes to a large rimmed baking sheet and toss with garlic, rosemary, wine, and oil; season with salt and pepper. Roast potatoes, tossing occasionally, until completely tender and just beginning to brown, 35-45 minutes.
Roast Pork Loin With Rosemary and Garlic

Ingredients:
8 garlic cloves, 1/4 cup fresh rosemary leaves, 1/2 teaspoon kosher salt plus more, 2 tablespoons olive oil, 1 4-pound boneless pork loin, Freshly ground black pepper, 2 cups dry white wine

Instructions:
Preheat oven to 400°. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil.
Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.
Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours. Transfer to a carving board; let rest at least 10 minutes.
Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.
DO AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.
Bean Thread Noodles with Pickled Vegetables

Ingredients:
6 ounces wide bean thread noodles
1 small garlic clove, finely grated
1/4 cup fish sauce (such as nam pla or nuoc nam)
3 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 teaspoons finely grated peeled ginger
1/4 teaspoon freshly ground black pepper
1 large daikon (Japanese white radish; about 1 pound), julienned
1 English hothouse cucumber, thinly sliced
2 large carrots, peeled, julienned
1/4 cup vegetable oil
1 cup torn fresh cilantro, divided
3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided
ingredient info: Bean thread noodles and daikon can be found at Asian markets and some supermarkets.

Instructions:
Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15-20 minutes; drain. Rinse under cold water and drain well.
Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.
Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.
DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.