iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Jicama, Radish, and Pickled Plum Salad

Ingredients:
3 red plums, each cut into 8 wedges
1 teaspoon sugar
1 teaspoon kosher salt
1 1" piece ginger, peeled
2 cardamom pods, lightly crushed
1/4 cup fresh orange juice
2 tablespoons apple cider vinegar
1 teaspoon juniper berries
1/2 teaspoon gochugaru (coarse Korean red pepper powder) or 1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
1 red plum, sliced into thin wedges
1/4 cup unseasoned rice vinegar
1/4 teaspoon kosher salt, plus more
1 medium jicama, peeled, cut into matchsticks
2 medium watermelon radishes, cut into matchsticks
1/2 English hothouse cucumber, halved lengthwise, seeded, thinly sliced into half-moons, divided
1/3 cup unsalted, roasted peanuts, coarsely chopped, divided
1/4 cup mint leaves, thinly sliced, divided
1 teaspoon Aleppo pepper, plus more for serving
1 teaspoon sumac, plus more
Flaky sea salt
Gochugaru can be found at Korean markets. Sumac can be found at Middle Eastern markets and specialty foods stores. Both can be found online.

Instructions:
Toss plums, sugar, and salt in a medium saucepan. Cover and let sit, tossing occasionally, until plums have released their juices, at least 2 hours.
Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru to plums. Bring to a boil, then reduce heat and simmer, stirring often, until plums break down and become jammy, 20–25 minutes. Stir in lime juice; let cool.
Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids. Set aside.
Plums can be macerated 12 hours ahead; chill. Sauce can be made 3 days ahead; cover and chill.
Toss plum, vinegar, and 1/4 teaspoon kosher salt in a small bowl. Let sit, tossing occasionally, until plum is lightly pickled, 10–15 minutes; drain.
Toss pickled plum, jicama, radishes, half of cucumber, half of peanuts, half of mint, 1 teaspoon Aleppo pepper, and 1 teaspoon sumac in a large bowl. Add 2 tablespoons sour plum sauce and toss to coat; season with kosher salt. Top salad with remaining cucumber, peanuts, and mint. Taste and drizzle with more sauce as desired. Serve sprinkled with sea salt, plus more Aleppo and sumac.
Grilled Split Lobster

Ingredients:
2 (1 1/2-pounds) live lobsters
2 tablespoons oil
Salt
Pepper
Butter
hot sauce
lemon wedges
for serving

Instructions:
Prepare grill for medium-high heat; oil grate. Chill two 1 1/2-pounds live lobsters in freezer 15 minutes (this will slow down their nervous system—helpful for what comes next). Working one at a time, transfer to a cutting board, belly side down, with head facing you. Using a kitchen towel, hold tail (it shouldn't be very active now) and, starting where the tail meets the body, bisect body and head lengthwise in one fell swoop. Turn lobster around and cut lengthwise through tail. Remove any tomalley or eggs (reserving, if you'd like).
Immediately rub cut side of lobsters with 2 tablespoons oil total; season with salt and pepper. Grill, cut side down, pressing claws against grill, until meat is nearly cooked through, 6–8 minutes. Turn and grill until shells are lightly charred and meat is cooked through (tail meat will look opaque and be firm), about 3 minutes. Remove lobsters from grill and serve with melted butter, hot sauce, and lemon wedges for squeezing over.
Roasted Pork with Sage, Rosemary, and Garlic

Ingredients:
1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Instructions:
Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.
Spicy Grilled Chicken with Lemon and Parsley

Ingredients:
1/4 cup hot smoked Spanish paprika
1/4 cup kosher salt
1/4 cup coarsely ground black pepper
1 1/2 tablespoons cayenne pepper
2 (3 1/2–4-pound) chickens, preferably organic, backbones removed
1 loaf country-style bread, sliced lengthwise 1" thick
1/4 cup extra-virgin olive oil
4 lemons, halved
1/2 cup parsley leaves with tender stems

Instructions:
Prepare 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). Combine paprika, salt, black pepper, and cayenne in a small bowl.
Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast. Season chickens all over with paprika mixture, patting to adhere.
Grill chickens, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5–8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8–10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50–60 minutes. Transfer to cutting boards and let rest 5 minutes.
Meanwhile, drizzle bread on both sides with 1/4 cup oil total and grill over direct heat until toasted and lightly charred, about 4 minutes; transfer to a platter.
Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.
Place chickens on top of bread and scatter parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.
Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.
Snapper Escabèche with Charred Scallions

Ingredients:
8 tablespoons olive oil, divided, plus more for grill
1/2 small red onion, thinly sliced
1/4 cup white wine vinegar
Kosher salt, freshly ground pepper
0 freshly ground pepper
4 (6-ounce) skin-on snapper fillets
1 bunch scallions
Parsley leaves with tender stems (for serving)

Instructions:
Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.
Rub snapper all over with 1 tablespoon oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4–6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish.
Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
Meanwhile, toss scallions on a baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop.
To serve, spoon marinade over snapper and top with scallions and parsley.
Snapper can be marinated 2 hours ahead. Cover and chill.
Lime-and-Cilantro-Stuffed Black Bass

Ingredients:
1 tablespoon vegetable oil, plus more for grill
1 (1 1/2–2-pounds) whole black bass or branzino, cleaned
Kosher salt, freshly ground pepper
1 bunch cilantro, divided
1 lime
thinly sliced
seeds removed
divided

Instructions:
Prepare grill for medium-high heat; oil grate. Season bass inside and out with salt and pepper. Stuff bass with half of cilantro and half of lime slices; tie closed with kitchen twine, spacing 2" apart (this will hold the stuffing in and make it easier to turn fish on the grill).
Grill bass undisturbed until skin is charred and crisp and flesh of bottom fillet is flaky and opaque, 6–10 minutes, depending on size of fish.
Place a metal spatula underneath bass and brace with tongs on top for support, then lift and gently roll it over onto the other side. Cook until flesh of other fillet is flaky and opaque, 6–10 minutes. If a small knife or a tester slides easily into the thickest part of flesh, fish is done.
Line a platter with remaining cilantro and lime slices. Place bass on top and remove twine. (Or transfer to a cutting board if you want to fillet first.)
Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde

Ingredients:
1 garlic clove, finely chopped
2 cups whole-milk plain Greek yogurt
1 cup chopped fresh mint
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
6 oil-packed anchovy fillets
4 garlic cloves, chopped
3/4 cup extra-virgin olive oil
3/4 cup chopped fresh parsley
1/2 cup chopped fresh mint
2 tablespoons drained capers
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
1 cup rosemary leaves
3/4 cup peeled garlic cloves (from about 2 heads)
3/4 cup extra-virgin olive oil, plus more for serving
1 (5 1/2–6 1/2-pounds) whole bone-in leg of lamb, shank attached, frenched
Kosher salt, freshly ground pepper
1 cup chopped preserved lemons
1/2 cup chopped fresh mint

Instructions:
Mix garlic, yogurt, mint, and lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice, if desired.
Mint yogurt can be made 1 day ahead. Cover and chill.
Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper.
Salsa verde can be made 1 day ahead. Cover and chill.
Prepare 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).
Blend rosemary, garlic, and 3/4 cup oil in a blender or food processor until rosemary and garlic are finely chopped. Season lamb all over with salt and pepper and smear with rosemary mixture.
Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15–20 minutes (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense). Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 135°, 1 1/2–2 hours. (The leg is composed of several muscle groups; take the temperature in multiple spots for the most accurate reading.)
Transfer lamb to a cutting board and let rest 5 minutes. Holding bone, thinly slice lamb against the grain, continuing until you reach the bone. Rotate lamb and continue to thinly slice (slice only as much as you are serving.)
Top lamb with lemons and mint; serve with mint yogurt and salsa verde.
Lamb can be marinated 1 day ahead; chill. Lamb can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before slicing and finishing as directed above.
Fruit Salad with Fennel, Watercress, and Smoked Salt

Ingredients:
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon smoked or flaky sea salt
1/4 small honeydew melon, rind removed, very thinly sliced
1 pluot or plum, sliced into thin wedges
1/2 cup halved pitted fresh cherries
1/2 cup unseasoned rice vinegar
1/2 small fennel bulb, thinly sliced
1 cup torn frisée
1 cup trimmed watercress
2 medium ruby red grapefruits, peel and white pith removed, flesh sliced into 1/4"-thick rounds
Smoked or flaky sea salt
Freshly ground black pepper

Instructions:
Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
Toss melon, pluot, cherries, and vinegar in medium bowl. Let sit, tossing occasionally, until fruit is lightly pickled, 10–15 minutes; drain.
Toss fennel, frisée, and watercress with half of vinaigrette in a large bowl. Arrange grapefruits on a serving platter; sprinkle with smoked salt. Top with pickled fruit and scatter dressed fennel salad over.
Serve salad drizzled with remaining lemon vinaigrette and sprinkled with smoked salt and pepper.
Crudités Salad with Farro and Pecans

Ingredients:
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/2 cup pecans
1 teaspoon olive oil
2 teaspoons almond butter or natural peanut butter
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)
Kosher salt, freshly ground pepper
1/2 small fennel bulb, thinly sliced
1 small zucchini, thinly sliced lengthwise on a mandoline
2 breakfast radishes, thinly sliced lengthwise on a mandoline
1 cup cauliflower florets, grated on the large holes of a box grater
1 cup red and/or yellow grape tomatoes, halved
1 cup trimmed watercress
3/4 cup cooked semi-pearled farro

Instructions:
Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
Cook pecans and oil in a small skillet over medium heat, stirring often, until nuts are darkened in color, 5–7 minutes. Let cool, then coarsely chop so you have a variety of sizes, with some pieces almost pulverized. Set aside 2 tablespoons nuts for serving.
Whisk almond butter and 1 tablespoon vinaigrette in a medium bowl to combine. Add kale and massage dressing into leaves with your hands until evenly coated; season with salt and pepper.
Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette; season with salt and pepper. Add kale and toss to combine. Drizzle with oil and serve topped with reserved pecans.
Chi Spacca's Bistecca Fiorentina

Ingredients:
2 (2 1/2–3-pound) bone-in rib-eye steaks, 2–2 1/2" thick, preferably aged
Kosher salt, coarsely ground pepper
Extra-virgin olive oil (for serving)
Flaky sea salt

Instructions:
Prepare grill for high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Season steaks generously with kosher salt and pepper. Grill over direct heat, turning occasionally, until browned and lightly charred all over, 10–15 minutes.
Move steaks to indirect heat, balancing on one side so only the bone is making contact with the grate. Grill until an instant-read thermometer inserted into the thickest part of steaks registers 100° (this is very, very rare), 20–30 minutes.
Transfer steaks to a cutting board and let rest 5 minutes. Cut meat from the bones. Grill bones over direct heat, turning often, until crisped and well charred, about 5 minutes.
Slice meat 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt. Serve with bones alongside.
Steaks can be grilled 2 hours ahead. Do not cut meat from bone; hold at room temperature. Grill over high to reheat, about 5 minutes, before finishing as directed above.
Grilled Clams

Ingredients:
4 pounds clams (such as littlenecks)
Spiced Paprika Butter
Celery leaves

Instructions:
Grill 4 pounds clams (such as littlenecks) over medium-high heat, covered, until they pop open, about 4 minutes; discard closed clams. Toss with Spiced Paprika Butter and top with celery leaves.
Swordfish Steaks with Olive Gremolata

Ingredients:
7 tablespoons olive oil, divided, plus more for grill
3/4 cup coarsely torn fresh breadcrumbs
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh parsley
2 tablespoons coarsely chopped green olives (such as Castelvetrano)
1 tablespoon coarsely chopped golden raisins
1 teaspoon finely grated lemon zest
2 (8–10-ounce) swordfish steaks (1–1 1/4" thick)
Lemon wedges (for serving)

Instructions:
Prepare grill for medium-high heat; oil grate. Toss breadcrumbs with 1 Tbsp. oil in a medium bowl; season with salt and pepper. Place a cast-iron skillet directly on grill grate and toast breadcrumbs in skillet, tossing occasionally, until golden brown and crisp, about 5 minutes. Transfer toasted breadcrumbs back to bowl and let cool.
Add parsley, olives, raisins, lemon zest, and 5 Tbsp. oil to breadcrumbs and toss to combine; set gremolata aside.
Rub swordfish with remaining 1 Tbsp. oil; season with salt and pepper. Grill until swordfish is lightly charred and just cooked through (fish will feel firm, almost like a cooked pork chop), 6–8 minutes per side.
Transfer swordfish to a platter and top with gremolata. Serve with lemon wedges for squeezing over.
Head-On Prawns with Chile, Garlic, and Parsley

Ingredients:
6 tablespoons olive oil, divided, plus more for grill
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon crushed red pepper flakes
12 head-on, tail-on prawns or jumbo shrimp (1 1/2–2 pounds)
Kosher salt, freshly ground pepper
Flaky sea salt
Lemon wedges (for serving)

Instructions:
Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.
Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 tablespoons oil in another medium bowl; season with kosher salt and pepper.
Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.
Peach and Fizzy Grapefruit Float

Ingredients:
3 scoops peach ice cream
Grapefruit soda
1 ounce Campari (optional)
Tarragon or lemon verbena sprig (for serving)

Instructions:
Place ice cream in a chilled tall glass. Top with soda and Campari, if desired, and garnish with tarragon
Coconut And Cream Float

Ingredients:
3 scoops coconut ice cream
Cream soda
1 ounce rum (optional)
Chocolate syrup (for serving)

Instructions:
Place ice cream in a chilled tall glass. Top with soda, rum, if desired, and a drizzle of chocolate syrup.
Vanilla Float with Bitters and Cherries

Ingredients:
3 scoops vanilla ice cream
Seltzer
1 tablespoon Angostura bitters
1 ounce cherry brandy or kirsch (optional)
Luxardo maraschino cherries (for serving)

Instructions:
Place ice cream in a chilled tall glass. Top with seltzer, bitters, and cherry brandy or kirsch, if desired, and garnish with cherries.
Grilled Fennel-Rubbed Triple-Cut Pork Chops

Ingredients:
1/4 cup kosher salt
1/4 cup coarsely ground black pepper
1/4 cup finely ground fennel seeds
2 (2 1/2-pounds) triple pork chops with 1/4–1/2" fat cap, chine bone removed (not frenched)
4 tablespoons extra-virgin olive oil, plus more for serving
Flaky sea salt
Fennel pollen or finely ground fennel seeds (for serving)

Instructions:
Prepare 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). Combine kosher salt, pepper, and ground fennel in a small bowl. Rub each pork chop all over with 2 tablespoons oil, followed by spice mixture, patting to adhere. (Save any extra rub to use on chicken, lamb, or more chops another time.) Grill chops over direct heat, turning often and moving to cooler side of grill as needed to control flare-ups, until deeply browned on all sides, 10–15 minutes total.
Move chops to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of chops registers 118°F, 45–60 minutes. (Check after 30 minutes—once thermometer registers 100°F, the temperature will climb much faster.) This cooking method and target temperature yield juicy chops with still-pink flesh.
Transfer pork chops to a cutting board and let rest 5 minutes (temperature will rise about 5°). Cut loin on each chop from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.
Grill loins over direct heat, cut side up, just to reheat slightly, about 2 minutes. Slice loins 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt and fennel pollen. Serve with bones alongside.
Pork can be rubbed with oil and spice mixture 1 day ahead; cover and chill. Pork caxn be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 2 minutes, before finishing as directed above.
Nana's Brownies

Ingredients:
1/2 cup (1 stick) salted butter, plus more for pan
1 cup all-purpose flour, plus more for pan
1 1/2 cups chopped walnuts (optional)
2 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
3/4 teaspoon baking powder
3 ounces bittersweet chocolate (preferably 72% cacao)
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 ounces bittersweet chocolate (preferably 72% cacao)
4 tablespoons (1/2 stick) salted butter
1 tablespoon dark rum
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup walnuts (optional)

Instructions:
Preheat oven to 350°F. Butter and flour an 8x8" baking dish, shaking out excess flour. Toast walnuts, if using, on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool. Increase oven temperature to 375°F.
Whisk cocoa, salt, baking powder, and 1 cup flour in a medium bowl to combine and work out any lumps. Heat chocolate, sugar, and 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth. Remove from heat and add eggs one at a time, beating vigorously with a wooden spoon to blend after each addition. Mix in vanilla, then add dry ingredients and mix until just combined. Fold in reserved walnuts (do not overmix).
Scrape batter into prepared pan; smooth top. Bake until a tester inserted into the center comes out clean, 30–40 minutes. Let cool.
Heat chocolate, butter, rum, cocoa powder, vanilla, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring constantly, until smooth.
Pour glaze over brownies and top with walnuts, if using. Chill until glaze is set, at least 1 hour. Slice into 12 brownies.
Brownies can be made 1 day ahead. Keep chilled.
Green Tea And Ginger Beer Float

Ingredients:
3 scoops green tea ice cream
Ginger beer
1 ounce Irish whiskey (optional)
Mint sprig (for serving)

Instructions:
Place ice cream in a chilled tall glass. Top with ginger beer and whiskey, if desired, and garnish with mint.