iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pantry Pasta

Ingredients:
2 tablespoons olive oil, plus more for drizzling
8 ounces sweet Italian sausage, casings removed
1/2 medium red onion, finely chopped
1/4 cup torn pitted olives, preferably Castelvetrano
1 (14-ounce) can cherry tomatoes
12 ounces spaghetti
Kosher salt
1/4 cup peperoncini, thinly sliced
2 ounces Pecorino or Parmesan, finely grated, divided
2 tablespoons unsalted butter
1/2 cup torn basil

Instructions:
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through, browned, and crisp in places, 5–8 minutes. Transfer to a small bowl with a slotted spoon. Reduce heat to medium; add onion and olives to skillet. Cook, stirring often, until onion is translucent, about 5 minutes. Add tomatoes, increase heat to medium-high, and cook, mashing tomatoes lightly and stirring often, until juices are slightly thickened, about 3 minutes.
Meanwhile, cook pasta in a large pot of lightly salted boiling water, stirring occasionally, until very al dente, about 6 minutes. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 3/4 cup pasta cooking liquid to sauce and cook, tossing, until pasta is al dente and sauce coats noodles. Mix in peperoncini, cooked sausage, and another 1/4 cup pasta cooking liquid. Then, tossing constantly, gradually add all but 1/2 cup cheese, followed by butter. Once incorporated, remove from heat and mix in basil. Divide pasta among bowls. Drizzle with oil; top with remaining cheese.
Pork, Vegetable, and Tamarind Stew

Ingredients:
10 dried bay leaves
1/2 cup black peppercorns
1 cup dried shiitake mushrooms
3 tablespoons vegetable oil, divided
1 medium white onion, chopped
2 heads of garlic, cloves chopped
2 jalapeños, thinly sliced
3 medium tomatoes, quartered
4 pounds St. Louis–style pork spareribs or skinless, boneless pork shoulder (Boston butt), or a combination of both
1 (8-ounce) package dried tamarind pulp with or without seeds
Kosher salt
4 baby bok choy, halved lengthwise
1 small Japanese eggplant, cut into 1-inch pieces
2 watermelon radishes or globe radishes, cut into 3/4-inch pieces
4 ounces Chinese long beans or green beans, cut into 2-inch lengths
1 cup small okra
1 tablespoon fish sauce; plus more for serving (optional)
A layer of cheesecloth; a spice mill

Instructions:
Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Grind mushrooms in spice mill to a powder.
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet, and 12 cups water. Bring to a boil, then reduce heat. Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by). Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2–2 1/2 hours. Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached. Discard any remaining tamarind.
Heat remaining 1 Tbsp. oil in a medium skillet over medium-high. Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 Tbsp. fish sauce and toss to coat. Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.
Ribs can be cooked 3 days ahead. Let cool; cover and chill.
Coconut Beef Curry

Ingredients:
1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
Kosher salt
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 large white onion, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
3 tablespoons curry powder, preferably Indian
2 bay leaves
2 (13.5-ounce) cans unsweetened coconut milk
2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
Steamed jasmine rice
cilantro
thinly sliced Fresno chile
and lime wedges (for serving)

Instructions:
Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes. Transfer to a plate.
Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.
Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.
Yellow Pepper and Corn Salad with Turmeric Dressing

Ingredients:
1 jalapeño, seeds removed, chopped
1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric
1 (1-inch) piece ginger, peeled, chopped
1 garlic clove, crushed
1 cup coarsely chopped cilantro
1/4 cup olive oil
1/2 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
Kosher salt
3 ears of corn, husked
2 yellow bell peppers
4 ounces Sun Gold or cherry tomatoes
2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces
2 cups dandelion greens or arugula
Kosher salt

Instructions:
Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro. Transfer to a small bowl; season with salt.
Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8–10 minutes.)
Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12–18 minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.
Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.
Kohlrabi Caesar Salad

Ingredients:
4 ounces smoked trout, broken into bite-size pieces
1 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped mixed tender herbs (such as parsley, chives, and/or fennel fronds), divided
1/4 cup plus 2 tablespoons olive oil; plus more for drizzling
Kosher salt, freshly ground pepper
4 slices (1/4-inch-thick) country-style bread
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon plus 1 tablespoon fresh lemon juice
1/3 cup vegetable oil
2 pounds kohlrabies (about 5 medium), peeled, halved lengthwise, very thinly sliced
Shaved Parmesan (for serving)

Instructions:
Gently toss smoked trout, lemon zest, red pepper flakes, 1/4 cup mixed herbs, and 1/4 cup olive oil in a large bowl to combine; season with salt and black pepper. Let sit at room temperature 20 minutes.
Meanwhile, preheat oven to 350°F. Drizzle both sides of bread with olive oil; season with salt. Toast on a rimmed baking sheet until golden brown and crisp, 8–10 minutes. Let cool, then crumble into small pieces. Set croutons aside.
Whisk egg yolk, garlic, and 1 tsp. lemon juice in a medium bowl to combine. Whisking constantly, gradually add vegetable oil and 2 Tbsp. olive oil, drop by drop at first, then in a steady drizzle; whisk until aioli is thickened and emulsified. Stir in 1 tsp. water to loosen sauce; season with salt.
Add kohlrabies and remaining 1 Tbsp. lemon juice to bowl with smoked trout mixture. Season with salt and pepper, drizzle with olive oil, and gently toss to combine.
Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining 1/4 cup mixed herbs.
Aioli can be made and trout marinated 1 day ahead. Cover and chill separately.
Coconut-Vegetable Slaw

Ingredients:
2 cups mung bean sprouts, Kosher salt, 1 cup thinly sliced snow peas, 1 cup shredded peeled carrots, 1 cup shredded purple cabbage, 5 Thai chiles, thinly sliced, 3 garlic cloves, thinly sliced, 2 teaspoons finely chopped peeled ginger, 1 tablespoon light brown sugar, 1 teaspoon kosher salt, plus more, 3 kaffir lime leaves, very thinly sliced, or 1 teaspoon finely grated lime zest, 1 cup grated fresh coconut flesh or 1 unsweetened shredded coconut

Instructions:
Cook sprouts in a large pot of boiling salted water 10 seconds. Transfer to a clean kitchen towel with a slotted spoon; let cool. Cooking in separate batches, repeat with snow peas, carrots, and cabbage (do cabbage last and keep it separate while cooling so it doesn’t color the other vegetables). Pat dry if needed.
Pulse chiles, garlic, ginger, brown sugar, and 1 tsp. salt in a food processor until very finely chopped. Transfer purée to a large bowl; add lime leaves, coconut, sprouts, peas, and carrots and toss to combine. Season with salt if needed.
Toss in cabbage just before serving.
Vegetables can be cooked and chile purée can be made 1 day ahead. Cover and chill separately.
Salami and Pickle Grilled Cheese

Ingredients:
12 ounces Gruyère, Swiss cheese, or sharp cheddar, sliced, divided, 8 slices sourdough bread, 6 dill pickles, sliced crosswise 1/4-inch thick, 6 ounces thinly sliced salami, such as Genoa, 6 tablespoons unsalted butter, room temperature

Instructions:
Divide half of cheese among 4 slices of bread. Top with pickles, salami, and remaining cheese. Close sandwiches and spread half of butter evenly over top of bread slices.
Heat a large skillet, preferably cast iron, over medium-low heat. Place sandwiches, buttered side down, in skillet. Spread remaining butter over top of bread. Cook, pressing down with a spatula to encourage melting and turning once, until cheese is melted and bread is golden brown and crisp, 5–7 minutes.
Dashi Stracciatella

Ingredients:
4 (6x4-inch) pieces dried kombu
1 (1.2-ounce) package bonito flakes (about 3 cups)
1 teaspoon white or regular soy sauce
Kosher salt
4 large eggs, beaten to blend
3 cups torn mature spinach leaves
1 scallion, thinly sliced
Chili oil and lemon wedges (for serving)
2 layers of cheesecloth

Instructions:
Bring kombu and 6 cups cold water to a bare simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a bare simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain dashi through a fine-mesh sieve lined with 2 layers of cheesecloth into a large bowl.
Wipe out saucepan and pour in dashi. Add soy sauce; season with salt. Bring to a bare simmer over medium-low. Whisk quickly to create a vortex and gradually stream in eggs, pouring in about 1" from edge of pan. Remove from heat and add spinach; stir until wilted. Divide among bowls. Top with scallion and drizzle with chili oil. Serve with lemon wedges.
Carla's Tomato Soup

Ingredients:
6 tablespoons olive oil, divided
6 medium shallots, thinly sliced
1 medium fennel bulb, thinly sliced
Kosher salt
1 teaspoon fennel seeds
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper (optional)
2 (28-ounce) cans whole peeled San Marzano tomatoes
Freshly ground black pepper
3 tablespoons unsalted butter
6 slices thick country-style bread
Flaky sea salt

Instructions:
Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add shallots and sliced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, 20 minutes. Add fennel seeds, paprika, and cayenne, if using, and cook, stirring often, until incorporated and very fragrant, about 1 minute. Add tomatoes, crushing them with your hands as you go, season with salt and pepper, and bring to a simmer. Cook, stirring occasionally, until tomatoes are beginning to fall apart, 25–35 minutes.
Transfer tomato mixture to a blender, add butter and 1 1/2 cups of water, and purée, adding more water if too thick, until smooth (or use an immersion blender directly in the pot). Taste and season with salt and pepper; return to pot. Keep warm, stirring occasionally, over low heat.
Heat 2 Tbsp. oil in a medium skillet, preferably cast-iron, over medium-low. Fry 2 slices of bread until deep golden brown, about 2 minutes per side. Transfer to paper towels. Add 1 Tbsp. oil to skillet and repeat with another 2 slices of bread. Repeat with remaining 1 Tbsp. oil and remaining bread. Season with sea salt. Halve toast and serve with soup.
Soup can be made 3 days ahead. Let cool; cover and chill.
Goat Cheese Croquettes With Spiced Membrillo

Ingredients:
8 ounces membrillo (quince paste)
2 tablespoons sherry vinegar
1 tablespoon Aleppo-style pepper
1 teaspoon fresh lemon juice
1 cup all-purpose flour, plus more for hands
8 ounces chilled fresh goat cheese
1 1/2 cups panko (Japanese breadcrumbs)
2 large eggs
Vegetable oil (for frying; about 6 cups)
Kosher salt
A deep-fry thermometer

Instructions:
Pulse membrillo, vinegar, Aleppo-style pepper, and lemon juice in a food processor until smooth. Transfer to a small bowl.
Using floured hands, form a heaping tablespoonful of goat cheese into a 1 1/2"-long log. Transfer to a parchment-lined baking sheet. Repeat with remaining cheese to make 15 more logs. Chill until firm, about 20 minutes.
Pulse panko in a food processor until very finely ground; transfer to a shallow bowl. Whisk eggs and 1 Tbsp. cold water in a second shallow bowl. Place remaining 1 cup flour in a third shallow bowl. Dredge a log of goat cheese in flour, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere. Repeat process to create a second coating. Transfer to a baking sheet. Repeat with remaining logs of goat cheese. Chill croquettes in freezer until firm but not frozen solid, about 15 minutes.
Pour oil into a large heavy pot to come 2" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in several batches to avoid crowding the pan, fry croquettes, turning occasionally, until golden and crisp, about 2 minutes. Transfer to paper towels to drain; season with salt.
Serve croquettes with spiced membrillo.
Chicken Liver Mousse With Burnt Honey Gelée

Ingredients:
1/2 teaspoon pink curing salt (optional)
2 teaspoons kosher salt, plus more
8 ounces fresh chicken livers, sinews removed, patted dry
2 tablespoons vegetable oil
2 medium shallots, chopped
1 garlic clove, crushed
2 bay leaves
1 teaspoon thyme leaves
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup sherry vinegar
1/4 cup red wine
1/4 cup brandy
1 cup heavy cream
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
4 tablespoons apple cider vinegar, divided
1/4 teaspoon unflavored powdered gelatin
1/4 cup honey
Toast points or crackers (for serving)
2 shallow (8-oz.) jars or ramekins

Instructions:
If using curing salt, combine with 2 tsp. kosher salt in a small bowl. Sprinkle livers with salt mixture and chill, uncovered, 1 1/2–2 hours. Rinse and pat dry with paper towels.
Heat oil in a large saucepan over high. Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side. Transfer to a paper towel–lined plate.
Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes. Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute. Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes. Repeat with brandy, then add cream and bring to a simmer. Cook until reduced by half, about 5 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
Blend cream mixture and livers in a blender until smooth, about 2 minutes. With motor running, add butter a piece at a time, blending until smooth before adding more. Strain mousse into a large measuring glass; season with kosher salt. Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 4 hours.
Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.
Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes. Remove from heat and add remaining 2 Tbsp. vinegar, whisking until smooth. Add gelatin mixture and whisk until dissolved. Strain gelée into a small measuring glass and let cool.
Carefully pour gelée over chilled chicken liver mousse, dividing evenly. Chill until gelée is set, at least 4 hours.
Let mousse sit at room temperature 30 minutes before serving with toast.
Mousse can be made 3 days ahead. Keep chilled. Mousse can be topped with gelée 2 days ahead. Keep chilled.
Crab with Romaine, Dill Sauce, and Sunflower Seeds

Ingredients:
1/4 cup raw sunflower seeds
2 cups vegetable oil
Kosher salt
1 bunch dill, tough stems removed, very coarsely chopped (about 2 cups), plus sprigs for serving
1/3 cup buttermilk
1/4 cup whole milk
1/4 cup sunflower or vegetable oil, plus more for drizzling
1/4 teaspoon guar gum (optional)
2 romaine hearts, halved lengthwise
12 ounces lump crabmeat, picked over
1 tablespoon olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
A 1-pint jar
2 layers of cheesecloth
and a deep-fry thermometer

Instructions:
Place sunflower seeds in jar and pour in cold water to cover. Seal jar and let seeds sit at least 8 hours and up to 12 hours.
Drain sunflower seeds and return to jar. Cover with a double layer of cheesecloth, secure with a rubber band, and let seeds sit until just beginning to sprout, at least 12 hours and up to 1 day. Pat dry with paper towels.
Heat vegetable oil in a medium saucepan fitted with thermometer over medium-high until thermometer registers 350°F. Carefully add sunflower seeds and cook, swirling pan, until puffed and golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Let cool.
Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds. Immediately transfer to a bowl of ice water and swish around to cool as quickly as possible. Drain dill and gently squeeze to remove excess water.
Blend dill, buttermilk, and milk in a blender until mixture is bright green and smooth. With motor running, gradually stream in 1/4 cup sunflower oil followed by guar gum, if using (guar gum will give the sauce body without impacting flavor; if omitting, sauce will be a bit runny but equally tasty); season with salt. Transfer dill sauce to a medium bowl. Cover and chill.
Prepare a grill for medium-high heat. Lightly drizzle cut sides of romaine with more sunflower oil; season with salt. Grill, cut side down, until grill marks appear but lettuce is still very crunchy, about 45 seconds. (Or char in a grill pan over medium-high.) Transfer to a platter; let cool.
Heat crabmeat, olive oil, lemon zest, and lemon juice in a medium saucepan over low, stirring gently, until slightly warm; season with salt.
Divide crab mixture among plates. Gently dip romaine in dill sauce and turn to coat completely, letting excess drip back into bowl. Arrange over crab; top with dill sprigs and fried sunflower seeds.
Dill sauce can be made 1 day ahead. Keep chilled.
Bacon-Brioche Croutons

Ingredients:
2 cups cubed quick brioche, challah, or other egg-enriched bread, in 1⁄4-inch cubes
1/3 cup finely diced bacon (from about 3 thick slices)
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions:
Preheat the oven to 350°F. Place the brioche in a mixing bowl. In a cast-iron skillet or other heavy ovenproof skillet, cook the bacon over medium-low heat for about 3 minutes, until most of the fat has rendered but the bacon hasn’t gotten too brown or crispy. Turn off the heat, add the butter to the pan, and swirl the pan until the butter is fully melted. Pour the bacon with the fat into the mixing bowl with the brioche, sprinkle with the salt and pepper, and toss to coat evenly. Spread the croutons across a baking sheet.
Bake the croutons, stirring every 2 to 3 minutes, until golden brown, 8 to 10 minutes. (Note that brioche will toast up a slightly darker color than some other types of bread because of its sugar and egg content.) The croutons can be made up to 2 hours in advance and rewarmed in the oven just before serving.
Belly Acres' Better Burger

Ingredients:
3/4 cup Duke’s brand mayonnaise, 2 1/4 teaspoons soy sauce, 1 tablespoon minced ginger, 2 1/4 teaspoons honey, 2 tablespoons lime juice, Pinch red pepper flakes, 1 tablespoon olive oil, 9 1/2 ounces chopped button mushrooms, 1 ground pound beef, Salt and pepper, 4 hamburger buns, Lettuce and pickles, for serving

Instructions:
Combine all of the ingredients in a small mixing bowl. Whisk until well combined. Refrigerate until ready to serve.
Heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until tender, about 5 minutes. Strain the mushrooms and let cool.
Place the cooked mushrooms, beef, salt, and pepper in a mixing bowl. Mix to combine. Form the beef mixture into 4 patties of equal size.
Heat a grill or grill pan over high heat. Cook the burger patties to desired doneness, about 5 minutes per side for medium.
Sandwich each patty with lettuce and pickles between a bun and serve with Ginger-Lime Mayonnaise on the side.
Spanish-Style Fried Chicken with Grilled Avocado

Ingredients:
3 garlic cloves, smashed
4 cups buttermilk
1 teaspoon Aleppo-style pepper or 3/4 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 tablespoons plus 1 teaspoon smoked paprika, divided
1 1/4 teaspoons kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided
3 pounds boneless, skinless chicken thighs, cut into 1/2"-thick strips
2 cups all-purpose flour
2 teaspoons cayenne pepper
2–3 quarts vegetable oil (for frying), plus more for brushing
2 firm, ripe California avocados, cut into quarters, skin removed
Spicy mayonnaise or combine equal parts romesco and mayonnaise (for serving; optional)
A deep-fry thermometer

Instructions:
Combine garlic, buttermilk, Aleppo-style pepper, cumin, coriander, 1 tsp. paprika, 1 tsp. salt, and 1/2 tsp. black pepper in a large resealable plastic bag. Add chicken and toss to coat, then chill at least 4 hours and up to overnight.
Whisk flour, cayenne, and remaining 3 Tbsp. paprika in a medium shallow bowl.
Fit a large heavy pot with deep-fry thermometer. Pour in oil to a depth of 2"; heat over medium-high until thermometer registers 350°F. Reduce heat to medium and raise or lower as needed to maintain a temperature of 350°F. Working in batches, remove chicken from marinade, shaking off excess, and dredge in flour mixture. Fry chicken, turning once, until golden brown and cooked through, about 3 minutes per batch. Transfer to a paper towel-lined rimmed baking sheet; season with salt.
Heat a grill pan over medium. Brush avocado with oil; season with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until lightly charred, about 3 minutes per side. Transfer chicken to a platter and arrange avocado alongside; serve with spicy mayonnaise, if desired.