iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chilled Zucchini Soup

Ingredients:
1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
2 (2- by 1 1/2-inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 3/4 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms

Instructions:
Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
Stir in buttermilk and season with salt.
Corn Chowder

Ingredients:
1/2 cup diced (1/4-inch) slab bacon (2 oz; rind discarded if necessary)
2 cups diced (1/4-inch) sweet onion (14 oz) such as Vidalia
2 large carrots, cut into 1/4-inch dice (1 cup)
1 celery rib, cut into 1/4-inch dice (3/4 cup)
1 red bell pepper, cut into 1/4-inch dice (1 cup)
1/2 lb yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice
1/2 lb sweet potato (1 medium), peeled and cut into 1/4-inch dice
5 cups reduced-sodium chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
1 1/2 cups heavy cream
1 teaspoon fine sea salt
1 teaspoon black pepper
Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives
fresh chives

Instructions:
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
Chioggia Beets with Raspberry Mint Vinaigrette

Ingredients:
1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact
3 tablespoons thinly sliced scallions
2 to 2 1/2 tablespoons raspberry vinegar
2 teaspoons fresh lemon juice, or to taste
2 tablespoons chopped fresh mint
1 tablespoon finely grated fresh orange zest (from 2 oranges)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Garnish: fresh mint sprigs

Instructions:
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.
While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.
*Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.
Lemon Crème Brûlée with Fresh Berries

Ingredients:
3 cups whipping cream
5 teaspoons grated lemon peel
3/4 cup sugar
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
8 teaspoons golden brown sugar
2 1/2-pint containers fresh raspberries
1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)

Instructions:
Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.
Blueberry Hill Cupcakes

Ingredients:
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk or low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours
2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Instructions:
Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)
Apricot-Raspberry Pavlovas with Sliced Almonds

Ingredients:
4 large egg whites, 1 3/4 cups plus 1 tablespoon sugar, divided, 2 teaspoons cornstarch, 1/4 teaspoon almond extract, 1/3 cup sliced almonds, 1 1/2 pounds apricots, halved, pitted, each half cut into 3 wedges, 1 teaspoon vanilla extract, 1 1/2-pint container raspberries, 1 cup chilled whipping cream

Instructions:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar; beat until thick and mixture resembles marshmallow creme, about 5 minutes. Beat in cornstarch and almond extract. Drop meringue onto prepared sheet in 6 mounds, spacing apart. Using spoon, make indentationin center of each. Sprinkle almonds over meringues. Place in oven; immediately reduce temperature to 250°F. Bake until meringues are dry outside but centers are still soft, about 45 minutes. Cool on sheet on rack 30 minutes.
Meanwhile, stir apricots and 3/4 cup sugar in large nonstick skillet over medium-high heat until sugar dissolves and apricots are soft, about 5 minutes. Stir in vanilla. Transfer to bowl; chill until cool. Stir in raspberries.
Using electric mixer, beat cream with remaining 1 tablespoon sugar in medium bowl until peaks form.
Place meringues on plates. Spoon whipped cream into center of each. Top with apricot mixture and serve.
Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms

Ingredients:
3 tablespoons sesame seeds
1/4 cup Asian sesame oil
1/4 cup mirin (sweet Japanese rice wine)*
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons oyster sauce*
10 green onions, chopped
6 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/3-inch-thick slices
1 pound choy sum or baby bok choy, just enough of bottoms cut off to separate stalks; stalks and leaves cut crosswise into 2-inch-wide strips
1/4 pound snow peas (strings removed), cut in half lengthwise
1 medium carrot, peeled, cut into matchstick-size strips (about 1 cup)
8 ounces Chinese vermicelli with sweet potato starch
3 tablespoons vegetable oil, divided
3 large shallots
sliced into thin rounds
divided

Instructions:
Stir sesame seeds in heavy medium skillet over medium-low heat until lightly toasted, about 4 minutes. Transfer to small dish.
Mix next 5 ingredients in small bowl. Stir in green onions and 2 tablespoons toasted sesame seeds; season with salt and pepper. Transfer 3 tablespoons sauce to medium bowl and mix in mushrooms; marinate 15 minutes.
Blanch choy sum, snow peas, and carrot in large pot of boiling salted water 1 minute. Using strainer, transfer vegetables to colander. Rinse with cold water and set aside to drain. Return water to boil; add noodles. Cook until just tender but still slightly chewy, stirring often, about 4 minutes. Drain, rinse with cold water, and drain again. Using kitchen shears, cut noodles crosswise in several places. (Sauce, mushrooms, vegetables, and noodles can be prepared 2 hours ahead. Let stand at room temperature.)
Heat 1 tablespoon vegetable oil in heavy large nonstick skillet over medium-high heat. Add half of shallots; stir 30 seconds. Add mushroom mixture; sauté until tender, about 4 minutes. Scrape mushroom mixture into large bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add remaining shallots and stir 30 seconds. Add remaining sauce and noodles. Simmer until noodles absorb almost all sauce, stirring often, about 5 minutes. Add noodle mixture to bowl with mushrooms. Add choy sum, snow peas, and carrot; toss. Season with salt and pepper.
Transfer stir-fry to large shallow bowl. Sprinkle with remaining 1 tablespoon sesame seeds and serve.
Lemongrass Pork with Vietnamese Table Salad

Ingredients:
3/4 cup hot water
5 tablespoons fish sauce*
3 1/2 tablespoons sugar
1 1/2 tablespoons fresh lime juice
2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
1 garlic clove, minced
6 green onions (white and pale green parts only), chopped (about 1/2 cup)
3 tablespoons chopped lemongrass*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
2 teaspoons fish sauce
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil, divided
1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)
1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced
2 cups bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh cilantro leaves
1 cup fresh mint leaves
20 fresh green shiso leaves
1/2 cup finely shredded carrot
1 8- to 9-ounce package dried rice vermicelli noodles
3 heads of butter lettuce
cored
leaves separated

Instructions:
Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.
Grilled Steak Sandwiches with Chimichurri and Bell Peppers

Ingredients:
1 cup (packed) fresh Italian parsley
1 cup (packed) fresh cilantro
3 tablespoons white wine vinegar
2 tablespoons chopped fresh oregano
2 garlic cloves, peeled
1/2 teaspoon dried crushed red pepper
2/3 cup plus 1/4 cup olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips
2 12-ounce rib-eye steaks
4 sourdough demi-baguettes
halved horizontally

Instructions:
Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
Shrimp Curry with Yu Choy and Kabocha Squash

Ingredients:
1 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips
4 cups 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash)
2 13- to 14-ounce cans unsweetened coconut milk, divided
2/3 cup (packed) Thai basil leaves, divided
6 large fresh cilantro sprigs
3 double-leaf kaffir lime leaves,* chopped
1 tablespoon vegetable oil
1 large shallot, finely chopped
2 teaspoons Thai green curry paste*
1 1/2 tablespoons minced lemongrass*
2 1/2 tablespoons fish sauce*
1 tablespoon golden brown sugar
3/4 pound uncooked medium-size shrimp
peeled
deveined

Instructions:
Bring large saucepan of water to boil. Add yu choy. Cook until crisp-tender, about 1 minute. Using strainer, transfer yu choy to colander. Rinse with cold water and set aside. Return water to boil. Add squash. Boil until almost tender, about 4 minutes. Drain, rinse with cold water, and set aside.
Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in mini processor or blender until herbs are finely chopped and loose paste forms. Heat oil in large nonstick skillet over medium-high heat. Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes. Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.
Grilled Halibut with Tatsoi and Spicy Thai Chiles

Ingredients:
5 tablespoons sugar
5 tablespoons fish sauce*
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 Thai bird chiles with seeds or 1/2 large jalapeño chile with seeds, minced
1 small carrot, peeled, cut into matchstick-size strips
4 6- to 7-ounce halibut fillets
3 tablespoons vegetable oil, divided
1 shallot, thinly sliced
3/4 pound tatsoi or baby spinach (about 12 cups packed)

Instructions:
Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.
Farro Salad with Peas, Asparagus, and Feta

Ingredients:
1 1/2 cups semi-pearled farro, 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths, 1 8-ounce package sugar snap peas, 12 ounces grape tomatoes, halved, 1/2 cup chopped red onion, 6 tablespoons chopped fresh dill, 1/2 cup olive oil, 1/4 cup Sherry wine vinegar, 1 7-ounce package feta cheese, crumbled

Instructions:
Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.
Caesar Salad with Homemade Croutons and Balsamic Dressing

Ingredients:
1/2 cup olive oil, divided, 3 large garlic cloves, crushed, divided, 1/2 teaspoon coarse kosher salt, 1 15-ounce loaf country-style white bread, crust removed, cut into cubes, 1/3 cup freshly grated Parmesan cheese, 1/4 cup mayonnaise, 2 anchovy fillets, 1 1/2 tablespoons balsamic vinegar, 1 1/2 tablespoons fresh lemon juice, 1/2 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1 very large head of romaine lettuce, torn into bite-size pieces

Instructions:
Preheat oven to 350°F. Whisk 1/4 cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil, and 1 garlic clove in blender; puree until smooth. Season dressing to taste with salt and pepper.
Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.
Speedy Gazpacho

Ingredients:
1 English hothouse cucumber (about 12 ounces), peeled, cut into large chunks
1 large red bell pepper (about 8 ounces), halved, seeded, cut into chunks
2 cups (or more) bottled tomato juice
1 14 1/2-ounce can diced tomatoes in juice
1 12 1/2-ounce container refrigerated fire-roasted tomato salsa
1 cup roasted red peppers from jar
1/2 cup coarsely chopped fresh cilantro
2 tablespoons red wine vinegar

Instructions:
Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.
Roast Chicken Noodle Soup with Chrysanthemum

Ingredients:
3 whole star anise
3 cups water
1 2-inch piece fresh ginger, peeled, sliced into thin rounds
6 cups low-salt chicken broth
2 tablespoons soy sauce
2 teaspoons sugar
3 tablespoons vegetable oil
3 garlic cloves, thinly sliced
2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups)
1 14-ounce package thin fresh or dried Chinese egg noodles
2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound)
1/4 large onion, sliced paper-thin
3 red Thai bird chiles or 1 large red jalapeño chile
sliced into thin rounds

Instructions:
Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes. Add 3 cups water and ginger; simmer 15 minutes. Add broth, soy sauce, and sugar; simmer 15 minutes. Season to taste with salt and pepper.
Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes. Set garlic oil aside.
Blanch chrysanthemum in large pot of boiling salted water until just wilted, about 5 seconds. Using strainer, transfer greens to colander. Rinse with cold water and drain. Return water in pot to boil. Add noodles and cook until just tender but still firm to bite, stirring often, about 3 minutes. Drain; transfer to large bowl. Let stand 2 minutes. Mix in 1 tablespoon garlic oil. Using kitchen shears, cut noodles crosswise in several places.
Heat chicken in microwave in 10-second intervals at low setting until warmed through. Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion. Ladle 2 cups broth mixture into each bowl. Drizzle with some garlic oil. Serve, passing red chiles separately.
Summer Steak Salad with Ginger-Lime Dressing

Ingredients:
3 tablespoons fish sauce*
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon minced red jalapeño chile
2 tablespoons oyster sauce*
1 tablespoon medium-dry Sherry
2 teaspoons tamari soy sauce*
2 garlic cloves, minced
1 teaspoon (packed) brown sugar
1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes
2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths
3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)
2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)
1 cup Thai basil leaves, cut into 1/2-inch-wide strips
1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal
12 cherry tomatoes
2 tablespoons vegetable oil
1/2 medium-size red onion, cut into thin wedges
2 shallots, sliced into thin rounds
1/4 medium pineapple
peeled
cored
halved lengthwise
cut crosswise into 1/3-inch-thick slices

Instructions:
Whisk all ingredients in small bowl to blend.
Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.
Dan Barber's Pork Belly

Ingredients:
1/2 pork belly (approximately 6 lbs)
2 cups cure mix
2 quarts rich chicken stock (water can be substituted)

Instructions:
Rub the pork belly with the dry cure and refrigerate for 3 days.
On day 3, rinse the pork belly and place in a casserole pan as close to the size of the belly as possible. Preheat the oven to 200°F.
Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 7 hours.
Remove belly from braising liquid, drain, and cut into serving pieces. To serve, sear the fat side of the belly until crispy.