iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Potatoes With Red Miso Butter

Ingredients:
1½ lb. baby Yukon Gold potatoes, ½ cup Diamond Crystal or ¼ cup Morton kosher salt, 4 Tbsp. unsalted butter, 2 Tbsp. red miso, 1 garlic clove, finely chopped, 1 Tbsp. seasoned rice vinegar, Freshly ground black pepper, 2 Tbsp. chopped parsley

Instructions:
Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12–14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6–8 minutes.
Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.
Cooler-Steamed Corn

Ingredients:
6 Tbsp. Diamond Crystal or 3 Tbsp. plus 1¼ tsp. Morton kosher salt, 6 ears of corn, in husk

Instructions:
Combine salt and 3 quarts water in a large pot; stir until salt is dissolved. Add corn; let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
Prepare a grill for high heat. Drain corn and grill until husks are lightly charred all over, about 15 minutes. Wrap in a clean towel and place in a cooler. Let steam at least 15 minutes and up to 3 hours.
Honey-Glazed Pepper Chicken

Ingredients:
2 Tbsp. black peppercorns
4 Tbsp. pink peppercorns, divided
6 tsp. Diamond Crystal or 3¼ tsp. Morton kosher salt, divided
1 (3½–4-lb.) whole chicken
1 Tbsp. vegetable oil, plus more for grill
2 medium Fresno chiles, thinly sliced
½ cup fermented garlic honey, honey, or pure maple syrup
3 Tbsp. Champagne vinegar or white wine vinegar
Special Equipment: A spice mill or mortar and pestle

Instructions:
Finely grind black peppercorns and 2 Tbsp. pink peppercorns in a spice mill or mortar and pestle. Transfer to a small bowl and mix in 5 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; set seasoning aside.
Place chicken, breast side down, on a cutting board and use kitchen shears to cut along both sides of the backbone to remove (freeze and save it for stock!). Open chicken and turn skin side up. Press down on center of breast to flatten chicken—you should hear the breastbone crack. Using a chef’s knife or cleaver, split chicken in half through breastbone. Pat dry; rub all over with 1 Tbsp. oil. Sprinkle reserved seasoning all over, making sure to get into all the nooks and crannies. Place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 8 hours and up to 2 days.
Coarsely grind remaining 2 Tbsp. pink peppercorns in spice mill or mortar and pestle. Cook chiles, honey, vinegar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over medium heat, stirring occasionally, until mixture just turns amber in color and is reduced by about half (it should coat a spoon), 10–12 minutes. Stir in pink pepper and set aside.
Prepare a grill for medium heat. Lightly oil grate. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 120°–130°F, 15–20 minutes. Continue to grill, basting with honey mixture and turning chicken every 2–3 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 175°F and 155°F in the thickest part of breast, 10–15 minutes longer. Transfer to a cutting board and place skin side up. Let rest 30 minutes before carving.
Pork Shoulder Steaks With Horseradish-Mustard Sauce

Ingredients:
2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish
2 Tbsp. Dijon mustard
1 Tbsp. whole grain mustard
1 tsp. honey
Kosher salt
1 toasted nori sheet (optional)
1 Tbsp. ground coriander
1 Tbsp. mustard powder
2 tsp. light brown sugar
1 tsp. freshly ground black pepper
1 tsp. garlic powder
Vegetable oil (for grill)
4 (¾"-thick) pork shoulder steaks (1½–2 lb.)
Kosher salt
2 Tbsp. finely grated peeled horseradish or 1 Tbsp. (packed) drained prepared horseradish
Special Equipment: A spice mill or mortar and pestle

Instructions:
Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.
If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.
Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1–2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°F, 7–9 minutes. Transfer to a cutting board and let rest 5–10 minutes before thinly slicing.
Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.
Speedy Summer Gazpacho

Ingredients:
1 cucumber, roughly chopped
6 medium tomatoes (heirloom variety if possible)
½ oz basil leaves, stems removed
1 celery stalk, roughly chopped
½ red pepper, deseeded and roughly chopped
2 garlic cloves, grated
Juice of 1 lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp red wine vinegar
Sea salt and freshly ground black pepper

Instructions:
Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.
Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.
Black-Eyed Pea Burgers With Creamy Barbecue Sauce and Chowchow

Ingredients:
1 cup amaranth
2 scallions, coarsely chopped
2 large crimini or button mushrooms, sliced
1 small Scotch bonnet or habanero chile, seeds removed, finely chopped
2 (15-oz.) cans black-eyed peas (not seasoned), rinsed
½ cup parsley leaves with tender stems
3 Tbsp. tamari soy sauce
2 Tbsp. flaxseed meal
2 Tbsp. miso
½ tsp. kosher salt, plus more
Freshly ground black pepper
Extra-virgin olive oil (for frying)
½ cup store-bought barbecue sauce
¼ cup mayonnaise
1 Tbsp. chili-garlic sauce (such as Huy Fong)
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
1 tsp. apple cider vinegar
6 hamburger buns or brioche buns, toasted
Chowchow (for serving)

Instructions:
Cook amaranth, according to package directions. Spread out on a rimmed baking sheet and let cool.
Combine scallions, mushrooms, chile, black-eyed peas, parsley, tamari, flaxseed meal, miso, and ½ tsp. salt in a food processor. Sprinkle 1–2 Tbsp. cooled amaranth over mixture and pulse until just combined. Repeat process until all of amaranth has been incorporated. Taste and season purée with pepper and more salt if needed. Scoop onto a parchment-lined baking sheet to make 6 portions (a cookie scoop works great if you’ve got one) and form into patties that match the size of your buns. Freeze 30 minutes.
While the patties are chilling, make the sauce. Whisk barbecue sauce, mayonnaise, chili-garlic sauce, mustard, lemon juice, and vinegar in a small bowl to combine. Sauce should taste spicy, tart, and sweet.
Heat a large skillet, preferably cast-iron, over medium-low. Pour in oil just to thinly coat bottom of pan. Working in 3 batches to avoid crowding, cook patties, adjusting heat and adding more oil as needed, until browned (a crisp crust should form), about 5 minutes per side. (You can keep patties warm on a fresh parchment-lined baking sheet in a 250° oven if needed.)
Build burgers with patties, buns, sauce, and chowchow.
Do ahead: Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before serving.
Chowchow

Ingredients:
1 small green cabbage (about 2 lb.), chopped into ½" pieces (about 10 cups)2 large green tomatoes, cut into ½" pieces
1 large sweet onion, cut into ½" pieces
1 large green bell pepper, seeds and ribs removed, cut into ½" pieces
1 large red bell pepper, seeds and ribs removed, cut into ½" pieces
2 Tbsp. pickling salt or 3 Tbsp. kosher salt
1 Tbsp. yellow mustard seeds
1½ cups apple cider vinegar
1½ cups distilled white vinegar
2 cups cane sugar (such as Wholesome) or raw sugar
1 Tbsp. yellow mustard
1 tsp. ground turmeric
2 garlic cloves
finely chopped

Instructions:
Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about ½" space at the top of each jar. Cover and chill.
Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you’d like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.
Creole Caesar Salad With Corn Bread Croutons

Ingredients:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

Instructions:
Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Jerk Potato Salad

Ingredients:
Zest and juice of 2 limes
2 habanero chiles (with seeds), finely chopped
1 2"-piece ginger, scrubbed, finely grated
5 garlic cloves, finely chopped
⅓ cup chopped scallions
2 Tbsp. finely chopped thyme
2 Tbsp. vegetable oil
2 Tbsp. dark or light brown sugar
4 tsp. ground allspice
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 tsp. dried thyme
1 tsp. coarsely ground black pepper
1 tsp. granulated garlic
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
½ tsp. cayenne pepper
½ tsp. ground cumin
5 large Yukon Gold potatoes (about 2 lb. total), scrubbed, cut into 1" pieces
1 large sweet potato (about 12 oz.), peeled, cut into 1" pieces
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; plus more (optional)
¾ cup mayonnaise
¼ large red onion, finely chopped
2 scallions, chopped
½ tsp. coarsely ground black pepper

Instructions:
Using a fork, mix lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin in a medium bowl to combine (adding the chiles to the lime juice and zest at the beginning is important: it allows the juice to slightly blunt some of the sting of the chile).
Do ahead: Rub can be made 1 week ahead. Cover and chill.
Combine Yukon Gold and sweet potatoes in a large pot, pour in water to cover, and season with salt if desired. Bring to a boil over medium heat and cook until fork-tender, about 40 minutes. Drain and transfer to a large bowl (potatoes will be crushed at this point, especially the sweet potato, and that’s okay).
Meanwhile, mix mayonnaise and 2 Tbsp. jerk rub in a small bowl to combine (you will have leftover rub, see headnote for other uses). Set dressing aside.
Add red onion, scallions, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. black pepper to potatoes and toss to combine. Add dressing and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.
Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.
Grilled Peach Toast With Pimiento Cheese

Ingredients:
2 firm-ripe peaches, halved and pitted
2 tablespoons plus 1 teaspoon blended oil
1 medium-size ripe avocado
4 (1⁄2-inch-thick) slices multigrain boule-style bread
Smoky Pimiento Cheese With Bacon
2 tablespoons extra-virgin olive oil
1⁄4 cup thinly sliced red radishes (about 3 ounces)
1 bunch watercress
1 teaspoon gray sea salt
1⁄2 teaspoon coarsely ground black pepper

Instructions:
Preheat a grill to medium-high (450°F).
Brush the peach halves with 1 tablespoon of the blended oil, and place on the grill grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice. Set aside.
Cut the avocado in half lengthwise, pit, and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill.
Brush the bread slices with the remaining 1 tablespoon oil, and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill.
Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.
Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast, and top with sliced peaches.
Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.
Shimbra Wat (Chickpeas With Spicy Flaxseed Paste)

Ingredients:
3 tablespoons brown or golden flaxseed
3 tablespoons awaze dipping sauce
14 oz (400 g) cooked or canned chickpeas, drained and rinsed
Salt

Instructions:
Heat a small dry frying pan over medium-low heat. Add the flaxseed and lightly dry-toast for about 2 minutes, stirring and shaking the pan, until aromatic. Transfer to a dish and leave to cool. Once cool, grind using an electric spice or coffee grinder.
In a Dutch oven or sauté pan, heat 2 tablespoons of water over low heat and stir in 1 tablespoon of the awaze. Cook for 2 minutes, stirring continuously, then gradually work in the remaining 2 tablespoons of awaze, along with the ground flaxseed and 1 cup (250 ml) of water. Reduce the heat to its lowest possible level, cover, and cook, stirring frequently, for 20 minutes. Add a touch more water if it looks like the mixture is drying out—it should still be a bit runny at the end.
Meanwhile, place the chickpeas in a saucepan and cover with 2 cups (500 ml) of water. Bring to a boil, remove from the heat, and soak in the liquid until ready to use. Drain the chickpeas, reserving about 1 cup (240 ml) of the liquid. Add the chickpeas to the awaze-flaxseed mixture, generously season with salt, and mix well. Tip in some of the reserved cooking water if needed so that the sauce is a touch runny and evenly coats the chickpeas. Cook for a couple of minutes to combine the flavors before serving.
Infinity Pool

Ingredients:
1⅓ cups chilled mezcal
1⅓ cups chilled Lillet blanc
⅔ cup chilled 1:1 simple syrup (see Note)
2¼ teaspoons celery bitters
¾ cup plus 2 tablespoons water
1⅓ cups fresh celery juice (from about 12 celery stalks)
1 cup fresh lemon juice
Garnish: Smoked sea salt and thinly sliced lemon wheels

Instructions:
Up to 1 day before serving, make the batch. Pour chilled mezcal, chilled Lillet blanc, chilled simple syrup, celery bitters, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
Up to 2 hours before serving, prepare celery and lemon juices and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
To serve, stir mixture well. Place a large ice cube in each rocks glass, then pour in cocktail and garnish with a small pinch of smoked salt and a lemon wheel, if desired.
Division Bell

Ingredients:
1½ oz. mezcal, such as Del Maguey Vida, ¾ oz. Aperol, ½ oz. maraschino liqueur, ¾ oz. fresh lime juice, 1 grapefruit twist

Instructions:
Shake mezcal, Aperol, maraschino liqueur, and lime juice together with ice. Strain into a chilled cocktail glass. Express the oils from a grapefruit peel over the top of the drink and discard.
Mezcal Mule

Ingredients:
2 oz. mezcal, such as Vago Espadín, ½ oz. fresh lime juice, ½ oz. fresh ginger juice, 1 oz. agave nectar, 1½ oz. sparkling water

Instructions:
Add all ingredients to a cocktail shaker and dry shake. Careful—the bubbles in the soda water will give a little pushback, but don’t sweat it! Strain into a copper mule mug and add fresh rocks. Garnish with a sprig of mint and a quartered lime (optional).
Electron

Ingredients:
1¾ oz. mezcal, such as Don Amado Rústico
½ oz. cinnamon syrup (see Note)
¾ oz. fresh lime juice
¾ oz. fresh fresh carrot juice
2 dashes Regan’s Orange Bitters
Pink peppercorn, for rim
Salt
for rim

Instructions:
Rim coupe glass with ground pink peppercorn and salt. Combine all other ingredients in a shaker tin with ice. Shake until the tin feels cold. Strain into prepared glass.
Killer Bee

Ingredients:
1 1⁄2 ounces honey
2 ounces mezcal, such as Del Maguey Vida brand
1 1⁄2 ounces freshly squeezed lemon juice (from 1 lemon)

Instructions:
To make a honey syrup, in a small bowl or jar, combine the honey with 1 1⁄2 ounces water.
In a cocktail shaker, combine the mezcal, lemon juice, and 3⁄4 ounce of the honey syrup (save the remaining honey syrup for another cocktail). Fill the shaker three-quarters of the way with ice and shake vigorously for 10 seconds if serving on the rocks or 15 seconds if serving “up.” Strain into an ice-filled double old-fashioned glass or bucket glass, or serve up with no ice.
La Pina

Ingredients:
1 large ice cube, plus more ice cubes for the cocktail shaker
1 slice serrano chile, seeded
5 or 6 fresh cilantro leaves
2 oz. [60 ml] mezcal
1 oz. [30 ml] fresh pineapple juice
3/4 oz. [22.5 ml] rich simple syrup (see note)
1/2 oz. [15 ml] fresh lime juice
1 pineapple leaf for garnish

Instructions:
Put the large ice cube in an old-fashioned glass. Muddle the serrano chile with the cilantro leaves in a cocktail shaker. Add the mezcal, pineapple juice, simple syrup, lime juice, and ice cubes. Shake vigorously and strain over the large ice cube in the glass. Garnish with the pineapple leaf.
Arinato

Ingredients:
1½ oz. mezcal, such as Ilegal Mezcal Joven, ¾ oz. Lillet Blanc, ½ oz. Dolin Dry Vermouth, ¼ oz. Yellow Chartreuse, ½ tsp. Luxardo Maraschino Liqueur, 2 dashes Peychaud’s Bitters, Grapefruit twist for garnish

Instructions:
Add all the ingredients, except the grapefruit twist, to a mixing glass with ice and stir. Strain over a large ice cube in a rocks glass. Express the grapefruit twist over the drink and then rest the twist on the cube in the glass.
Ti' Punch

Ingredients:
1 lime, 1 bar spoon cane or simple syrup, 2 ounces rhum agricole blanc, preferably 50 percent ABV or above, such as Damoiseau 110 Proof Rhum Agricole Blanc

Instructions:
With a sharp paring knife, cut a disc of skin from the lime about the size of a silver dollar, taking as little of the pith and actual flesh of the lime as possible. In a rocks glass, muddle the lime disk with cane or simple syrup, then top with rhum. Stir well to mix.
Royal Dock Cooler

Ingredients:
750 milliliters (25⅓ ounces) pot still Jamaican rum, such as Hamilton Jamaican Pot Still Black Rum
250 milliliters (8½ ounces) pineapple syrup (see Note)
200 milliliters (6¾ ounces) grapefruit juice
50 milliliters (1½ ounces) brewed Earl Grey tea
Garnish: Lime wheels

Instructions:
Combine all ingredients and stir to mix. Keep at least 4 hours or up to overnight in a covered container in the refrigerator. Stir before serving. If utilizing a punch bowl, pour over a large block of ice to slow dilution. Garnish with fresh lime wheels.
Jungle Bird

Ingredients:
1½ oz. blackstrap rum
1 ½ oz. freshly squeezed pineapple juice
¾ oz. Campari
½ oz. freshly squeezed lime juice
½ oz. simple syrup (1:1)
Garnish: pineapple chunk and/or pineapple leaf

Instructions:
Combine all the ingredients except the garnish in a cocktail shaker filled with ice. Shake until chilled and strain into a double old-fashioned glass over a large ice cube. Garnish with the pineapple chunk or leaf (or both).
Savory Gruyère Bread With Ham

Ingredients:
4 tablespoons (½ stick/56 grams) unsalted butter, melted and cooled, plus more for the pan
2½ cups (325 grams) all-purpose flour, plus more for the pan
1½ teaspoons baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
1 cup (180 grams) coarsely chopped ham
3 tablespoons thinly sliced scallions, white and green parts (optional)
1 tablespoon chopped fresh thyme leaves
2 cups (8 ounces/198 grams) grated Gruyère or sharp cheddar cheese
2 large eggs
1 cup (240 milliliters) buttermilk

Instructions:
Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.