iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Garlic and Herb Spatchcock Grilled Chicken

Ingredients:
1 bunch rosemary
3 garlic cloves, smashed
1/4 cup olive oil
1 (3 1/2-pound) whole chicken
1 (1 1/2-pound) skin-on, bone-in whole chicken breast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Chimichurri Sauce (for serving)

Instructions:
Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop leaves. Tie remaining sprigs together with kitchen twine to form a brush. Combine garlic and oil in a measuring cup.
Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock. Turn chicken over, breast side up, and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible.
Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush. Sprinkle all sides with chopped rosemary leaves, salt, and pepper.
Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes. Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil.
Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45–60 minutes for whole chicken and 25–35 minutes for chicken breast. Let chicken stand at least 10 minutes before carving. Arrange chicken on a serving platter and serve with chimichurri sauce alongside.
Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing

Ingredients:
6 tablespoons buttermilk
6 tablespoons Chimichurri Sauce
5 tablespoons mayonnaise
1/4 teaspoon kosher salt
6 cups (packed) baby romaine or romaine hearts
1 Kirby cucumber, sliced
2 large hard-boiled eggs, sliced
1 ripe Hass avocado, sliced
2 radishes, thinly sliced
1 cup shredded grilled whole chicken breast (from Spatchcock Grilled Chicken )
1 cup shredded Brown Sugar BBQ Pork Butt
1/2 pint (1 cup) cherry tomatoes, halved
1/2 cup cubed Swiss cheese
1/2 cup croutons
Kosher salt and freshly ground black pepper

Instructions:
Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
Toss lettuce and cucumber with dressing in a large serving bowl. Arrange eggs, avocado, radishes, chicken, pork, tomatoes, cheese, and croutons over salad and season with salt and pepper.
Dressing can be made up to 3 days in advance. Cover and chill.
Israeli Couscous, Peas, Preserved Lemons, Mint & Goat's Cheese

Ingredients:
2 tbsp olive oil
1 small leek, sliced and washed
4 cloves of garlic, peeled and sliced
2 heaped tsp salt
1 preserved lemon, diced
1 cup Israeli couscous (also called giant couscous or ptitim)
3 cups boiling water
1 cup shelled fresh peas
4 sprigs of mint, picked and chopped
4 sprigs of parsley, picked and chopped
"4 oz goats cheese of your choice"

Instructions:
Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2–3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.
Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.
Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.
Sonoran Hot Dogs with Bacon, Pico de Gallo, and Avocado

Ingredients:
1 medium tomato, seeded, diced (about 1/4 cup)
1/2 medium red onion, diced
1/2 garlic clove, minced
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon cayenne pepper
1 teaspoon kosher salt
4 hot dogs
4 slices bacon
4 large hot dog buns or torpedo rolls (preferably not split)
1/4 cup canned pinto beans
1/2 avocado, thinly sliced
1/4 cup pickled jalapeño slices
Mayonnaise (for serving)
1/2 cup potato chips, loosely crushed
Sprigs of cilantro (for serving)

Instructions:
Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.
Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.
Bo Ssäm Grilled Pork and Pickled Slaw in Lettuce Cups

Ingredients:
1/2 cup seasoned rice wine vinegar
1/4 cup sugar
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 radishes, julienned or grated
2 carrots, julienned or grated
2 pounds (about 5 cups) shredded Brown Sugar BBQ Pork Butt
2 heads Boston or Bibb lettuce, leaves separated
2 scallions, thinly sliced
3 cups cooked short-grain rice
Sriracha hot sauce (for serving)
12 shucked raw oysters (optional)

Instructions:
Combine vinegar, sugar, salt, pepper, and 1/2 cup water in a medium bowl. Add radishes and carrots and let stand at least 10 minutes. (Reserve half of the pickled veggies for Pork Banh Mi with Quick-Pickled Radishes and Carrots later in the week.)
Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.
Transfer pork to a platter. Serve with lettuce, scallions, rice, Sriracha, oysters (if using), and remaining pickled radishes and carrots alongside.
The quick-pickled radishes and carrots can be made up to 3 days in advance.
Cauliflower "Shawarma"

Ingredients:
1 medium cauliflower, leaves still attached
3 tbsp olive oil
3 generous tbsp spice mix (see below)
1 dried chili
1 tbsp plus 1/2 tsp coriander seeds
1 tbsp plus 1 3/4 tsp cumin seeds
2 1/2 tsp ground allspice
1 1/4 tsp white pepper
1/2 tsp ground turmeric
1 heaped tsp sea salt
2 large onions, peeled and sliced
1 tbsp olive oil
1/2 tsp salt
1 tsp sugar
1 lemon
Scant cup tahini paste
1/2 cup water
3 tbsp roasted pine nuts
1 tsp sumac (Optional)
Crispy pita

Instructions:
Preheat your oven to 375°F. Crack the dried chili open and shake out the seeds. Place the deseeded chili on a baking tray with the coriander and cumin seeds and roast for six minutes. Remove from the oven and allow to cool entirely on the tray. Crumble the chili between your fingers then grind all the roasted spices to a powder. Mix with dried ground spices and store in an airtight container.
Increase oven temperature to 400°F. Place the whole cauliflower, leaves and all, in an ovenproof saucepan that fits it snugly. Fill the bottom of the pan with enough water to just cover the stem and leaves. Drizzle the oil all over the florets and sprinkle with the spice mix and sea salt—it will look like a lot, but you want a layer of spice as a crust. Place in the oven and roast for 1–1 1/2 hours. You will know it is cooked when you can insert a small knife through the center of the cauliflower all the way down into the stem and it goes in easily.
While the cauliflower is cooking, place the sliced onions in a frying pan with the oil and salt and fry on a low heat until they start to soften and go golden. Add the sugar and continue cooking until the onions are caramelized and brown. Remove from the heat.
Halve the lemon. Mix the tahini paste in a small bowl with the juice from one half of the lemon and the salt. Add 100ml of water (a little less than half a cup) and mix well. Continue mixing and adding water very slowly until the paste loosens to a creamy texture.
Carefully lift the cooked cauliflower out of the water and cut it into thick slices, including the stem and the leaves, which will taste great after the slow-cooking.
Divide the cauliflower between two plates. Squeeze the juice from the remaining half of the lemon all over, then top with the caramelized onions and tahini paste. Garnish with the pine nuts and the sumac (if using) and serve with the crispy flat bread.
Pok Pok-Style Hot Wings with Peanuts and Cilantro

Ingredients:
2 pounds chicken wings, tips removed, drumettes and flats separated, patted dry, 2 teaspoons vegetable oil, 1/2 teaspoon kosher salt, 1/4 cup sugar, 1/2 medium garlic clove, finely grated, 1/4 cup fish sauce, 1–2 jalapeño or serrano chiles, stemmed, seeded, finely chopped, 1/2 cup finely chopped roasted peanuts, 3 tablespoons chopped fresh cilantro

Instructions:
Preheat oven to 500°F. Set a wire rack inside a large rimmed baking sheet. Toss wings, oil, and salt in a large bowl. Arrange wings in a single layer on rack and bake until golden brown, crispy, and cooked through, about 30 minutes.
Heat a small saucepan over medium. Sprinkle a thin layer of sugar into pan, let melt, then add another layer (no stirring necessary). Repeat until all sugar is melted and turns into a syrup. Cook the syrup undisturbed until it becomes deep amber in color and smells nutty, 2–3 minutes. Remove from heat and slowly whisk in garlic and fish sauce (it might splatter); stir until smooth.
Place cooked wings in a large bowl and toss well with glaze to coat. Add jalapeños, peanuts, and cilantro, toss, and serve.
Cherry, Pistachio & Coconut Cake

Ingredients:
1/2 cup/100g sugar, plus 1 1/2 tbsp/20g for the topping
1/3 cup/90g light brown sugar
1 1/4 cup/180g ground almonds
1/4 cup/30g ground pistachios
1/2 cup/45g desiccated coconut
1/3 cup plus 1 tbsp/50g self-rising flour (preferably Gold Medal brand)
A pinch of salt
1 1/4 tsp ground mahleb
10 tbsp/150g butter, melted
3 large eggs
2 cups/300g cherries
Scant 1/2 cup/50g roughly chopped pistachios
for the topping

Instructions:
Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
Remove the pits from the cherries—you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25–30 minutes, then turn the cake around and bake for a further 8–10 minutes, until the cake between the cherries goes all golden.
Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.
Quinoa PB&J; Cookies

Ingredients:
Cooking spray or vegetable oil, if needed
"1 cup (4 ounces/120 grams) confectioners sugar", 1/2 cup (4 ounces/120 grams) packed dark brown sugar
8 tablespoons (4 ounces/120 grams) unsalted butter, softened
1 cup (10 ounces/300 grams) creamy peanut butter
1 teaspoon pure vanilla extract
1 1/2 cups (6 ounces/180 grams) quinoa flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (5 ounces/165 grams) strawberry jam or grape jelly

Instructions:
1. Adjust an oven rack to the middle position and preheat the oven to 350°F/175°C. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. If using parchment paper, lightly coat it with vegetable oil or cooking spray.
2. With an electric mixer, beat together the confectioners' sugar, dark brown sugar, butter, and peanut butter until smooth. Beat in the vanilla.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Beat the flour mixture into the peanut butter mixture a small amount at a time.
4. Using a 1-tablespoon/15-milliliter measuring spoon or equal capacity ice cream scooper, scoop the dough onto the prepared baking sheets, placing each cookie about 1 1/2 inches/4 centimeters apart. Roll the dough between your palms and make a dip with your thumb in each. Fill each dip with 1/2 teaspoon jam or jelly.
5. Bake the cookies until light golden, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a cooling rack and cool completely before serving.
Superfood Coconut Curry Salmon Salad

Ingredients:
Coconut oil or olive oil cooking spray, for the baking dish
1 pound wild salmon fillet
1 tablespoon extra-virgin olive oil
1/2 teaspoon curry powder (add more if desired!)
1 tablespoon fresh lemon juice
1 teaspoon dried oregano, or 2 tablespoons fresh oregano
2 teaspoons reduced-sodium tamari soy sauce
1 tablespoon unrefined coconut oil, at room temperature
1 teaspoon curry powder
3 tablespoons fresh lemon juice
1 teaspoon raw or manuka honey
2 tablespoons reduced-sodium tamari soy sauce
2 cups lacinato kale leaves, finely chopped
2 cups cooked quinoa
1/4 red onion
thinly sliced

Instructions:
Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.
In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes.
Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.
Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to combine.
Spiced Chicken Stew with Carrots

Ingredients:
8 bone-in chicken thighs (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons olive oil (optional)
2 pounds carrots, cut into 1 1/2-inch lengths
1 garlic clove, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
1/4 cup golden raisins
1/2 cup fresh cilantro leaves
1/4 cup sliced almonds
toasted (optional)

Instructions:
Season chicken with salt and pepper. In a 5–to 6-quart slow cooker with a browning option, brown chicken in oil; transfer to a plate. (If your slow cooker doesn't have a browning option, just remove skin from the chicken.) Add carrots, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or 8 hours on low), adding raisins 15 minutes before done.
Using a slotted spoon, transfer chicken and carrots to a serving dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.
Chicken Nuggets with Mango and Avocado Salsa

Ingredients:
2 skinless chicken breasts, cut into cubes, 1 cup coconut milk, 1/2 cup coconut flour, 1/2 tsp ground cumin, 1/2 tsp tumeric powder, 1/2 tsp ground coriander, 1/3 cup unsweetened desiccated or finely shredded coconut, A pinch of salt, 1 tbsp coconut oil, melted, 4 large lettuce leaves from an iceberg or cos lettuce, to serve, 1 avocado, peeled, stoned and cut into small cubes, 1 mango, peeled, stoned and cut into small cubes, 1 tbsp fresh cilantro, torn, 1 red onion, peeled and finely diced, 1 red chili, finely diced, 2 tbsp coconut aminos

Instructions:
Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
Meanwhile, make the mango salsa. Mix the avocado, mango, cilantro, onion and chili together in a bowl and pour over the coconut aminos. Refrigerate until needed.
Preheat the oven to 350°F.
Put the flour and spices in a bowl and put the desiccated coconut on a plate.
Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.
Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat like a sandwich.
Chocolate Cherry Cola Cake

Ingredients:
"1 Box Devils Food cake mix", 1 cup (8 ounces) cherry cola
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
One 10-ounce jar maraschino cherries, drained (reserve 1/4 cup of the liquid) and chopped
1/3 cup butter, at room temperature
4 1/2 cups powdered sugar, sifted
1/4 cup milk
1 1/2 teaspoons vanilla extract
One 7-ounce jar marshmallow crème
18 fresh cherries
chopped

Instructions:
1. Make the cake: Preheat the oven to 350°F. Grease a 9 x 13- inch cake pan.
2. Whisk together the cake mix, cherry cola, oil, eggs, vanilla, and the reserved cherry juice in a large bowl until well combined. Stir in the maraschino cherries. Pour the batter into the cake pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan for at least 1 hour.
3. Make the frosting: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add 2 cups of the powdered sugar. Slowly beat in the milk and vanilla, then beat in the remaining powdered sugar. Add the marshmallow crème and mix well, then fold in the cherries. Frost the cooled cake in the pan.
Insanity Burger

Ingredients:
1 3/4 lbs ground chuck steak, Olive oil, 1 large red onion, 1 splash of white wine vinegar, 2 large gherkins, 4 sesame-topped brioche burger buns, 4–8 slices of smoked bacon, 4 teaspoons yellow mustard, Tabasco Chipotle sauce, 4 thin slices of Red Leicester cheese, 4 teaspoons tomato ketchup, 1/4 of an iceberg lettuce, 2 heaping tablespoons mayo, 1 heaping tablespoon tomato ketchup, 1 teaspoon Tabasco Chipotle sauce, 1 teaspoon Worcestershire sauce, optional: 1 teaspoon brandy or bourbon

Instructions:
For the best burger, go to your butcher and ask them to grind 1 3/4 lbs of chuck steak for you. This cut has a really good balance of fat and flavorsome meat. Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 5 inches wide and about 3/4 inch wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
I like to cook only 2 burgers at a time to achieve perfection, so get two pans on the go—a large non-stick frying pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a slotted spatula, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with a 1/2 teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another 1/2 teaspoon of mustard and a second dash of Tabasco on the other side. Cook for 1 more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese—30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with the remaining 2 burgers.
To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions, and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra-naughty experience, wrap each one in parchment paper, then give it a minute to go gorgeous and sloppy.
Pulled Pork

Ingredients:
1 medium onion, finely chopped
1 teaspoon dried oregano
2 dried bay leaves
1 chipotle in adobo sauce, minced, plus 1 tablespoon adobo
1 can (28 ounces) crushed tomatoes)
1 can (14.5 ounces) whole tomatoes in puree
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
8 sandwich rolls, split, for serving
Coleslaw, for serving
Pickles
for serving

Instructions:
In a 5–to 6-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork and turn to coat completely.
Cover and cook on high until meat is pull-apart tender, about 6 hours. Transfer pork to a bowl; shred with two forks. Return pork to pot, and toss with sauce. Discard bay leaves.
Serve pulled pork with rolls, coleslaw, and pickles.
Lemon Herb Chicken Burgers with Thousand Island Dressing

Ingredients:
1 pound pasture-raised, skinless, boneless chicken breast, cut into large chunks (or you can use ground pasture-raised chicken or turkey)
1 medium onion, diced
1 garlic clove, minced
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
Zest and juice of 1 lemon
Sea salt to taste
2 tablespoons coconut oil
"4 gluten-free buns, such as Samis Bakery buns", 1 handful mâche lettuce, baby spinach, or arugula
1 1/2 cups (about 4) quartered plum tomatoes
1/2 cup raw macadamia nuts or cashews
2 garlic cloves
1/8 cup lemon juice
1/8 cup extra-virgin olive oil
1 teaspoon sea salt
2 dill pickles, minced
2 tablespoons coconut oil
1 large red onion
sliced into thin rounds

Instructions:
First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.