iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Garlic Mojo Sauce

Ingredients:
1/2 cup olive oil
8 garlic cloves, pressed or finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 medium Fresno chile, thinly sliced
1/2 cup fresh lime juice (from about 4 limes)
1/2 cup fresh orange juice (from about 1 orange)
1 1/2 teaspoons kosher salt

Instructions:
Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10–15 minutes. Stir in chile, lime juice, orange juice, and salt.
Sauce can be made 1 week ahead. Transfer to an airtight container and chill.
Pasta with Shrimp in Tomato Cream

Ingredients:
Kosher salt
3/4 pound fusilli
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
Freshly ground black pepper
3 scallions, thinly sliced (dark green portion kept separate)
3 cloves garlic, thinly sliced
1 cup heavy cream
1/2 cup chicken stock
1/2 cup dry vermouth
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
1 cup crumbled feta cheese
1/4 cup chopped flat-leaf Italian parsley
"1/4 cup fresh basil chiffonade (see Cooks Note)"

Instructions:
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
Plate in bowls and garnish with the remaining basil and the scallion greens.
Artichoke and Feta Tarts

Ingredients:
1/3 cup heavy cream
4 ounces feta, divided
Kosher salt, freshly ground pepper
1 (14-ounce [1 sheet] or 17.3-ounce [2 sheets]) package frozen puff pastry, thawed
All-purpose flour (for work surface)
2 (4-ounce) jars marinated artichoke hearts, drained, halved
2 tablespoons olive oil
1 large egg
beaten to blend

Instructions:
Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
Tart can be made 2 hours ahead. Let stand at room temperature.
The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.
Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad

Ingredients:
1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds
5 tablespoons (or more) olive oil, divided
1 pound sweet Italian sausage (about 4 links), cut into 1/4" coins
2 garlic cloves, thinly sliced
3 tablespoons all-purpose flour
2 cups leftover chicken stock or low-sodium chicken broth
2 medium carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins
4 small new potatoes (about 5 ounces), cut into 1/2" cubes
6 ounces frozen peas, thawed
1 tablespoon chopped dill
1/4 cup fresh lemon juice, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed
1 large egg (optional)
5 cups baby spinach (about 4 ounces)
4 cups baby arugula (about 3 ounces)
3 radishes, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup parsley, coarsely chopped
1/4 cup sliced almonds

Instructions:
Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5–7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10–12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
Bake pot pie until pastry is beginning to brown and underside is cooked, 23–25 minutes. Let cool 10 minutes before serving.
Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
Divide pot pie among plates and serve salad alongside.
Flattened Pork Chops with Greens and Mustard Pan Sauce

Ingredients:
1 medium shallot, thinly sliced into rings
2 teaspoons mustard seeds
2 teaspoons sugar
1/4 cup plus 2 tablespoons white wine vinegar
1/2 teaspoon kosher salt, plus more
4 bone-in pork rib chops (about 12 ounces each)
Freshly ground black pepper
3 tablespoons olive oil, plus more for drizzling
1 tablespoon whole grain Dijon mustard
2 teaspoons honey
1 bunch mustard greens
tough stems trimmed

Instructions:
Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, 1/4 cup vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
Pound pork chops between 2 layers of plastic wrap to 1/4–1/2" thickness; season with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high.
Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
Reduce heat to medium-low and add mustard, honey, remaining 2 tablespoons vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.
Mango Castaway

Ingredients:
2 cups frozen mango
6 ounces aged rum
4 ounces coconut rum
5 tablespoons sweetened condensed milk
Cocktail umbrellas
sliced fruit
flowers
maraschino cherries
and/or any other tiki drink decoration (optional)

Instructions:
Blend mango, aged rum, coconut rum, milk, and 4 cups ice in a blender until smooth.
Divide among glasses and garnish with a tiki drink decoration, if using.
Spring Pea Butter with Shallot and Lemon

Ingredients:
1 1/3 cups fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed
1 teaspoon kosher salt, plus more
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided
1 medium shallot, finely chopped (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon finely grated lemon zest

Instructions:
If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.
Melt 1 Tbsp. butter in a medium skillet over medium high heat. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Transfer to a food processor. Add peas, pepper, lemon zest, 1 tsp. salt, and remaining 1/2 cup butter; pulse until just combined.
Pea butter can be made 3 days ahead; cover and chill, or freeze up to 3 months.
Tempeh "Bacon," Lettuce, and Tomato Sandwich

Ingredients:
1 batch Tempeh Bacon
2 cups cherry tomatoes (about 10 ounces), halved
2 tablespoons regular or vegan mayonnaise
4 slices sourdough bread, grilled or toasted
1/2 large avocado, thinly sliced just before serving
1/4 cup basil leaves, coarsely torn
2 crisp romaine leaves

Instructions:
Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30–33 minutes.
Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.
Tempeh “Bacon”

Ingredients:
1/2 cup olive oil
1/2 cup pure maple syrup
1/2 cup soy sauce
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
16 ounces tempeh
cut into about 50 (1/4"-thick) strips

Instructions:
Whisk oil, maple syrup, soy sauce, paprika, salt, cayenne, and black pepper in a shallow dish. Add tempeh and gently toss to coat. Cover and chill at least 2 hours or up to 4.
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh in a single layer and bake, tossing and basting with marinade after 10 minutes, until tempeh is crispy, 30–33 minutes.
Tempeh bacon can be made 5 days ahead; wrap tightly and chill.
Green Goddess Buddha Bowl

Ingredients:
1 pound broccoli florets (about 10 cups)
3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 large eggs
8 ounces sugar snap peas
1 cup whole-milk yogurt
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon
4 cups cooked grains, such as farro, quinoa, and/or brown rice
2 mini seedless cucumbers, halved, sliced
1/2 cup baby greens
2 ripe avocados, halved, pitted, sliced
1/4 cup toasted pumpkin seeds (pepitas)

Instructions:
Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15–20 minutes.
Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1–2 minutes. Transfer to bowl with ice water.
Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.
Crispy Chicken Thighs with Spring Vegetables

Ingredients:
8 small bone-in, skin-on chicken thighs (about 3 pounds)
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound asparagus, trimmed
1 pound baby new potatoes, halved if larger than 1/2"
1 bunch radishes (about 1/2 pound), halved
2 tablespoons plus 2 teaspoons vegetable oil, divided
3 garlic cloves, finely chopped
1 tablespoon anchovy paste, or 6 fillets, finely chopped
1/2 cup (1 stick) cold butter, cut into 1-tablespoon pieces, divided
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon finely chopped parsley
plus more for serving

Instructions:
Preheat oven to 450°F. Using kitchen shears, remove bones from chicken thighs, keeping skin and flesh intact; discard bones. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper.
Toss asparagus, potatoes, radishes, 2 Tbsp. oil, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer everything but the asparagus to a rimmed baking sheet and roast 15 minutes.
Meanwhile, grease another rimmed baking sheet with 1 tsp. oil. Heat remaining 1 tsp. oil in a large skillet over medium-high. Working in batches, sear chicken skin side down until skin is crisp and golden brown, 5–7 minutes. Transfer skin side up to prepared sheet. After all chicken is seared (reserve fat in skillet), transfer baking sheet to oven and roast until chicken is cooked though, 8–10 minutes.
When you open oven to roast chicken, remove baking sheet with vegetables, arrange asparagus over potatoes and radishes, then continue to roast until asparagus is crisp-tender and potatoes and radishes are well browned and tender, 8–10 minutes more (it should take the same amount of time to finish as the chicken).
Meanwhile, carefully pour off excess fat from reserved skillet, leaving browned bits on the bottom. Add garlic, anchovy paste, and 1 Tbsp. butter to skillet and cook over medium heat until garlic is softened and fragrant, about 1 minute. Add wine, scraping up browned bits with a spatula or wooden spoon, and continue to cook, stirring, until reduced by half, about 2 minutes. Remove pan from heat and stir in lemon juice. Add remaining butter one piece at a time, swirling and stirring after each addition to fully emulsify sauce. Stir in 1 Tbsp. parsley.
Transfer chicken and vegetables to a platter, then pour sauce over. Top with more parsley before serving.
One-Skillet Steak and Spring Veg with Spicy Mustard

Ingredients:
1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
5 garlic cloves, 1 grated, 4 thinly sliced
1/3 cup Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon honey
1–2 pinches cayenne pepper
1/3 cup plus 3 tablespoons olive oil
1 bunch scallions, thinly sliced, divided
1 (10-ounce) bag frozen peas
1 bunch asparagus
trimmed
cut into 1-inch pieces

Instructions:
Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.
Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
Heat remaining 2 Tbsp. oil in same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.
Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.
One-Skillet Roasted Butternut Squash with Spiced Chickpeas

Ingredients:
1 small butternut squash (about 1 1/2 pounds)
1/2 cup plain whole-milk Greek yogurt
5 garlic cloves (1 finely grated, 4 chopped)
2 tablespoons fresh lemon juice, divided
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided, plus more for drizzling
1 (15-ounce) can chickpeas, rinsed, patted dry
1 medium onion, chopped
2 tablespoons vadouvan or curry powder
2 radishes, trimmed, very thinly sliced
1 cup parsley, mint, and/or cilantro leaves
2 tablespoons pomegranate seeds (optional)

Instructions:
Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).
Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.
Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.
Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.
One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives

Ingredients:
1 (1-inch) piece ginger, peeled, finely grated
4 garlic cloves, finely grated
1 pound hot Italian sausage, casings removed
2 tablespoons (or more) vegetable oil
6 ounces shiitake mushrooms, thinly sliced
6 cups very thinly sliced Napa cabbage, divided
2 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
1/3 cup thinly sliced chives
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds
8 large flour tortillas or mu-shu wraps, warmed
Hoisin sauce and Sriracha (for serving)

Instructions:
Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.
Fried Egg on Toast with Salted Herb Butter and Radishes

Ingredients:
3/4 cup mixed tender herbs (such as parsley, dill, basil, chives, and/or tarragon), plus sprigs for serving
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
1/2 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice, plus more for drizzling
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1/2 cup thinly sliced trimmed mixed radishes
4 slices of bread, toasted
4 Olive Oil–Basted Fried Eggs

Instructions:
Pulse 3/4 cup herbs in a food processor until finely chopped. Add butter, lemon zest, 2 tsp. lemon juice, 1 tsp. salt, and 1/2 tsp. pepper. Pulse to bring together.
Place radishes in a medium bowl; drizzle with a little lemon juice and add a pinch of salt. Toss to combine.
To serve, spread toast with herb butter and top each with a fried egg. Scatter dressed radishes over top along with a few sprigs of herbs.
Herb butter can be made 1 week ahead. Cover and chill.
Olive Oil–Basted Fried Eggs

Ingredients:
3 tablespoons olive or vegetable oil, 2 large eggs, Kosher salt, freshly ground pepper

Instructions:
Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel–lined plate to blot oil; season with salt and pepper.
Cheesy Grits with Scallions and Jammy Eggs

Ingredients:
1 cup milk
1/2 cup white or yellow grits (not instant)
3 ounces sharp cheddar, grated (about 3/4 cup)
2 tablespoons unsalted butter
Kosher salt, freshly ground pepper
1 bunch scallions, very thinly sliced on a diagonal
1 jalapeño, very thinly sliced
1/2 cup vegetable oil
4 Jammy Soft-Boiled Eggs
halved

Instructions:
Bring milk and 1 cup water to a boil over medium-high heat. Whisking constantly, gradually add grits and cook, turning down heat to maintain a low simmer if needed, until tender, 25–35 minutes. Whisk in cheese and butter to melt; season grits with salt and pepper.
While grits are going, combine scallions, jalapeño, and oil in a small saucepan and bring to a simmer over medium heat, swirling pan occasionally, until scallions are lightly browned and crisp, 8–10 minutes. Using tongs, transfer scallions and jalapeño to a plate. Strain oil through a fine-mesh sieve into a small bowl.
Divide grits among bowls. Top each with an egg and some scallions and jalapeño; drizzle with strained oil.
Jammy Soft-Boiled Eggs

Ingredients:
4–8 large eggs

Instructions:
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.