iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Gochujang-Braised Chicken and Crispy Rice

Ingredients:
1 small onion, finely chopped
8 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
1/4 cup gochujang (Korean hot pepper paste)
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon mirin
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper, plus more
3 cups cooked short-grain rice
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
8 chicken drumsticks, patted dry
Kosher salt
4 tablespoons unsalted butter
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
6 scallions
white and pale-green parts only
cut into 1-inch pieces

Instructions:
Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45–55 minutes.
Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.
Coconut Chicken Curry With Turmeric and Lemongrass

Ingredients:
2 lemongrass stalks
1 large shallot, chopped
4 garlic cloves
1 (2-inch) piece ginger, peeled, thinly sliced
1 teaspoon crushed red pepper flakes
1 teaspoon ground turmeric
1 tablespoon vegetable oil
4 chicken legs, drumsticks and thighs separated
Kosher salt, freshly ground pepper
4 kaffir lime leaves (optional)
1 (3-inch) cinnamon stick
4 cardamom pods, cracked
2 star anise pods
1 (15-ounce) can unsweetened coconut milk
1 teaspoon coconut sugar or light brown sugar
1/4 cup unsweetened shredded coconut
Chopped cilantro and chives (for serving)

Instructions:
Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.
Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8–10 minutes. Transfer to a plate.
Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).
Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.
Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.
Stuffed Lamb Breast With Lemon, Ricotta, And Oregano

Ingredients:
2 teaspoons dried oregano
2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 boneless lamb breasts (1–11/2 pounds each), fat trimmed
Kosher salt
4 garlic cloves, finely grated
1 large egg yolk
6 ounces Pecorino or Parmesan, finely grated
6 ounces ricotta, drained
1/2 cup pitted oil-cured olives, coarsely chopped
1/3 cup coarsely chopped parsley
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 large onion, chopped
1 large carrot, peeled, chopped
2 shallots, chopped
4 garlic cloves, coarsely chopped
1 cup dry white wine
1 lemon, quartered
4 sprigs parsley, plus 1/4 cup leaves with tender stems
2 sprigs thyme
2 bay leaves
1 teaspoon black peppercorns
A spice mill or a mortar and pestle

Instructions:
Finely grind oregano, fennel, and red pepper flakes in spice mill or with mortar and pestle. Place lamb breasts on a work surface, fat side down, and season with salt. Sprinkle spice mixture over top, then rub garlic into meat, working over entire surface.
Mix egg yolk, Pecorino, ricotta, olives, parsley, and lemon juice in a small bowl to combine and spread evenly over both lamb breasts. Working with 1 breast at a time and starting from a short end, roll up so lamb is resting seam side down. Starting at the center, tie each roll with kitchen twine at even intervals.
Preheat oven to 300°F. Heat oil in a large Dutch oven or other heavy pot over medium-high. Season lamb all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12–15 minutes. Transfer to a plate.
Add onion, carrot, shallots, and garlic to same pot; season with salt and pepper. Cook, stirring often, until vegetables are browned around edges, 8–10 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until liquid is almost completely evaporated, about 4 minutes. Add lemon, parsley sprigs, thyme sprigs, bay leaves, peppercorns, and 4 cups cold water. Add lamb back to pot and bring to a simmer; cover and transfer to oven. Cook, turning once, until lamb is tender but not quite falling apart, 2–2 1/2 hours. Transfer lamb to a plate and tent with foil to keep warm.
Bring braising liquid to a boil over medium-high heat and cook until reduced by half, 15–20 minutes. Taste and season with more salt, if desired. Remove kitchen twine from lamb and slice 3/4-inch–thick. Transfer to a platter and strain braising liquid through a fine-mesh sieve over lamb. Top with parsley leaves.
Lamb can be stuffed 1 day ahead. Cover and chill. Bring to room temperature before cooking.
BA's Best Fried Chicken Sandwich

Ingredients:
1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
1 teaspoon light brown sugar
1 teaspoon baking powder
4 skin-on or skinless, boneless chicken thighs
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
1/2 cup mayonnaise
2 tablespoons finely chopped chives
1/2 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper
Kosher salt
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons cayenne pepper
2 tablespoons kosher salt, plus more
1 large egg, beaten to blend
1 cup buttermilk
2 tablespoons bourbon (optional)
3 tablespoons hot sauce, plus more for serving (optional)
Peanut or vegetable oil (for frying; about 8 cups)
4 soft seeded hamburger buns
3 tablespoons unsalted butter, melted
Bread-and-Butter Pickles (for serving), plus 1 tablespoon brine
4 cups thinly sliced iceberg lettuce
Freshly ground black pepper
A deep-fry thermometer

Instructions:
Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you won’t need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.
Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayonnaise, chives, celery seeds, and pepper; season with salt.
Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 Tbsp. salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using), and 3 Tbsp. hot sauce in another medium bowl. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack. Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°F. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch.
Mix 1 Tbsp. pickle brine into 2 Tbsp. seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper, and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw, and more hot sauce, if desired.
Chili of Forgiveness

Ingredients:
1/4 cup olive oil
1 large red onion, finely chopped
6 garlic cloves, minced
2 tablespoons finely chopped rosemary
Kosher salt
2 teaspoons crushed red pepper
1 1/2 pounds ground dark-meat turkey (you can substitute lean ground pork)
2 (28-oz.) cans whole peeled tomatoes, drained, juices reserved,and chopped
4 cups diced butternut squash (See Note)
2 (15-oz.) cans cannellini beans, drained and rinsed
1 pound Tuscan kale (also called dinosaur or Lacinato kale), stems discarded, leaves roughly chopped (about 8 cups)
12 large sage leaves, finely sliced
Freshly grated Parmesan cheese
for serving

Instructions:
Put the olive oil in a large heavy pot set over medium-high heat, add the onion, garlic, rosemary and a large pinch of salt and cook, stirring occasionally, until the onion is just barely softened, about 5 minutes. Add the crushed red pepper and toast for 30 seconds. Add the turkey and cook, stirring occasionally, until the meat is cooked through and quite browned and its moisture has evaporated, 10 to 15 minutes.
Add the tomatoes and their juices to the pot, along with another big pinch of salt, increase the heat to high and bring the mixture to a boil. Turn the heat to low and gently simmer, uncovered, until the tomatoes lose their tin-can taste, about 20 minutes.
Stir in the squash, cover the pot and cook over medium-low heat, stirring occasionally, until the squash is just tender, about 20 minutes. Add the beans, kale and sage and cook, uncovered, until the kale is just wilted, about 5 minutes. Season with salt. Ladle the chili into bowls and top each portion with grated Parmesan.
The chili can be refrigerated for up to 1 week. Reheat it over medium-low heat, stirring often. It also freezes very well for up to 2 months.
Easy Slow-Cooker Pot Roast

Ingredients:
1/2 tablespoon paprika
1 tablespoon chopped fresh rosemary
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 pounds boneless chuck roast, trimmed
1 tablespoon extra virgin olive oil
2 cups whole baby carrots
1 medium onion, cut into large dice
3 stalks celery, chopped
8 red new potatoes, quartered
2 1/2 cups low-sodium beef broth (I like Pacific Organic)
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 bay leaves

Instructions:
To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
In a small bowl, whisk together the beef broth, vinegar, and garlic.
Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.
Bacon and Whiskey Jam

Ingredients:
2 pounds bacon, cut into strips
Scant 1/2 ounce butter (optional)
14 ounces shallots, peeled and chopped
2 cloves garlic, not too large, peeled and chopped
1/2 teaspoon sweet smoked paprika
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
5 fl. ounces Irish whiskey
3 1/2 ounces light soft brown sugar
3 1/2 ounces honey
5 fl. ounces cider vinegar
3 1/2 ounces marmalade

Instructions:
Sterilize two jam jars: wash them in hot soapy water then transfer them to a moderate oven to dry.
Fry the bacon in a wide low-sided sauté pan, stirring frequently, until cooked and beginning to brown. Remove the bacon with a slotted spoon and set aside. If there is a lot of fat in the pan, discard most of it, leaving just enough to sweat the shallots—about 1 tablespoon. If there is not enough fat, add a little knob of butter—about 1/2 oz.
Add the shallots and garlic to the pan and cook gently on a low heat until softened. Then add the spices and cook for a few minutes. Next, add the whiskey, turn up the heat and stir to deglaze the bottom of the pan and cook out most of the alcohol, being very careful as it may flame. Do not measure out the whiskey near the pan or flame.
Finally, return the bacon to the pan, add the sugar, honey, vinegar and marmalade and let it bubble until it becomes sticky and glossy. Transfer into the sterilized jars, allow to cool, then label and store. This will keep up to 1 month in the fridge.
Serve at room temperature, or even a little warm, on buttered toast.
Egg Curry with Tomatoes and Cilantro

Ingredients:
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (1-inch) piece ginger, peeled, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 medium russet potatoes (about 1 pound), cut into 1-inch chunks
1 (14.5-ounce) can cherry or diced tomatoes
1 1/2 teaspoons kosher salt
8 hard-boiled eggs, peeled
Cilantro leaves with tender stems (for serving)
1/4 cup plain yogurt
Steamed basmati rice or naan (for serving)
A spice mill or a mortar and pestle

Instructions:
Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20–25 minutes.
Stir to combine (it’s okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.
Naturally Dyed Pickled Easter Eggs

Ingredients:
6 hard-boiled eggs, peeled
1 cup distilled white vinegar
2 teaspoons kosher salt
2 teaspoons sugar
1/2 small beet, peeled, quartered
1 shallot, sliced
1 bay leaf
1 (1/2-inch) piece ginger, thinly sliced
2 teaspoons black peppercorns
1/4 teaspoon turmeric powder
1 cup chopped purple cabbage
1 teaspoon caraway seeds
2 teaspoons baking soda, divided
1 medium carrot, peeled, sliced
2 garlic cloves
1 sliver peeled beet
Small pinch of saffron

Instructions:
Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 1 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.
Add beet, shallot, and bay leaf and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of pink.
Add ginger, peppercorns, and turmeric and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of yellow.
Add cabbage and caraway seeds and bring to a boil. Remove from heat and let cool slightly. Pour over eggs. Add 1 tsp. baking soda and stir until foaming subsides, then stir in remaining 1 tsp. baking soda. Chill at least 3 hours or up to overnight for a darker shade of purple.
Add carrot, garlic, beet, and saffron and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of orange.
Pickled eggs can be made 5 days ahead. Remove from pickling brine once desired color has been reached, transfer to an airtight container, and chill.
Sumo Stew (Chanko Nabe) with Shrimp, Meatballs, and Bok Choy

Ingredients:
8 ounces udon noodles
3/4 teaspoon kosher salt, divided, plus more
3 tablespoons vegetable oil, divided
4–6 large eggs (optional)
8 ounces sliced maitake or shiitake mushrooms
2 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
2 teaspoons white miso paste
4 cups homemade or store-bought low-sodium chicken broth
1 (6x5-inch) piece dried kombu (optional)
1 tablespoon low-sodium soy sauce
Chicken Meatballs with Ginger and Miso
1 medium carrot, sliced into 1/4-inch coins
3/4 pound baby bok choy, trimmed, cut crosswise in 2-inch pieces (about 6 cups)
1 tablespoon rice wine vinegar (optional)
8 ounces skinless flaky white fish (such as bass, halibut, branzino, or cod), cut into 3x3/4-inch pieces
8 ounces peeled, deveined, tail-on large shrimp
2 tablespoons sliced scallions

Instructions:
Cook udon in a medium pot of boiling salted water according to package directions. Transfer udon to a colander to drain; reserve cooking liquid in pot. Transfer udon to a large bowl and toss with 1 Tbsp. oil.
If using eggs, cover pot and return cooking liquid to a boil. Add eggs and cook at a low boil until soft-boiled, about 6 minutes. Transfer eggs to a large bowl of ice water to cool, then peel and reserve.
Heat remaining 2 Tbsp. oil in a large pot over medium-high. Sauté mushrooms and 1/4 tsp. salt until lightly browned and moisture releases, about 5 minutes. Stir in garlic and ginger; cook until fragrant, 30–60 seconds. Stir in miso, then add chicken broth. Stir in kombu, if using, soy sauce, and remaining 1/2 tsp. salt. Cover, bring to a simmer, and cook 10 minutes.
Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.
Stir in bok choy and vinegar, if using. Place fish on top of stew, then cover and cook 3 minutes. Gently fold in shrimp (try to avoid breaking up fish) and cook, covered, until shrimp is pink and fish is opaque and cooked through, about 3 minutes more.
Divide stew among bowls. Slice eggs in half lengthwise and top each bowl with 2 halves. Sprinkle with scallions. Serve udon in large bowl for sharing alongside.
Brothy Heirloom Beans With Cream

Ingredients:
2 cups mixed dried heirloom beans, soaked overnight
2 quarts chicken stock or low-sodium chicken broth
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1/2 cup heavy cream
Flaky sea salt
Olive oil (for serving)

Instructions:
Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1–1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.
Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.
Beans can be cooked 3 days ahead. Let cool; cover and chill.
Kimchi-Braised Chicken With Bacon

Ingredients:
1 tablespoon vegetable oil
4 ounces slab bacon, sliced 1/4 inch thick, cut crosswise into 1-inch pieces
1 (3 1/2–4-pound) chicken, cut into 10 pieces; or 4 chicken legs, drumsticks and thighs separated, plus 2 skin-on, bone-in breasts, cut crosswise
Kosher salt, freshly ground pepper
8 cloves garlic, lightly crushed
1 pint cherry tomatoes
1 cup dry white wine
2 cups kimchi with juices, divided
6 ounces wide egg noodles
2 tablespoons unsalted butter
2 tablespoons sliced chives
divided

Instructions:
Heat oil in a large Dutch oven or skillet over medium and cook bacon, turning occasionally, until brown and lightly crisped, 5–8 minutes. Transfer to a plate.
Season chicken generously with salt and pepper. Cook, skin side down, in bacon drippings, until skin is very deep golden brown, 12–15 minutes. Transfer to plate with bacon, placing skin side up.
Add garlic and tomatoes to same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until reduced by three-fourths.
Add half of kimchi and nestle bacon and chicken, skin side up, into tomatoes (make sure chicken skin is above surface of liquid to keep it crispy). Bring to a simmer and cook, reducing heat if needed, until chicken is tender and cooked through, 45–60 minutes.
Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8–10 minutes.
Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Return noodles to pasta pot and add butter and 1/4 cup pasta cooking liquid. Toss, adding more pasta cooking liquid as needed, until pasta is coated with buttery sauce. Season with salt and pepper.
Stir remaining kimchi into chicken braising liquid; season with salt and pepper. Place chicken, skin side up, in braising liquid. Sprinkle half of chives over chicken and half over noodles; toss noodles to combine.
Serve chicken and tomato-kimchi sauce over buttery noodles.