iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Pork Shoulder Steaks With Herb Salad

Ingredients:
4 medium shallots, 2 chopped, 2 thinly sliced
6 garlic cloves
⅓ cup plus 3 Tbsp. fish sauce
⅓ cup plus 3 Tbsp. fresh lime juice
3 Tbsp. light brown sugar, divided
8 (¾"-thick) pork shoulder steaks (3½–4 lb. total)
Kosher salt
2 red or green Thai chiles, thinly sliced
3 cups Thai or sweet basil leaves
cilantro leaves with tender stems
and/or dill

Instructions:
Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7–9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
Arrange sliced meat on a platter and scatter herb salad over.
Crispy Turmeric-and-Pepper-Spiced Chicken Wings

Ingredients:
2 tsp. black peppercorns
1 tsp. ground turmeric
1 tsp. sugar
3½ tsp. kosher salt
4 lb. chicken wings, patted dry
1 (3") piece ginger, peeled, finely grated
4 garlic cloves, finely grated
2 Tbsp. vegetable oil
Lemon wedges (for serving)
Special Equipment: A spice mill

Instructions:
Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.
Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.
Place baking sheet with chicken wings in a cold oven; preheat oven to 425°F. Bake wings until golden brown and foil is stained with turmeric, 30–35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30–40 minutes.
Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.
Flatbread With Avocado and Scallion Salsa

Ingredients:
1 ½ tsp. sugar
1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
2½ cups (313 g) all-purpose flour
½ cup whole-milk plain Greek yogurt
2 Tbsp. extra-virgin olive oil
2 tsp. kosher salt
2 tsp. coriander seeds
2 tsp. cumin seeds
8 scallions
4 Tbsp. plus 1 cup extra-virgin olive oil, divided, plus more for brushing
Kosher salt
1 red or green chile (such as serrano or jalapeño), finely chopped
1 cup finely chopped parsley
1 lemon
4 medium avocados, pits removed
Flaky sea salt (optional)
Special Equipment: A spice mill

Instructions:
Stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.
Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don’t worry about any dry or unincorporated bits). Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.
While the dough is rising, toast coriander seeds and cumin seeds in a dry medium skillet over medium heat, shaking often, until fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill. Let cool, then coarsely grind. Set spice mixture aside.
Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to a cutting board; trim roots and discard. Finely chop scallions and place in a medium bowl. Add reserved spice mixture, chile, and parsley. Finely grate half of lemon zest into bowl, then cut lemon in half and squeeze in juice. Add 1 cup oil and stir well to combine. Season with kosher salt and let sit while you make the flatbreads.
Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6" rounds about ¼" thick.
Heat 1 Tbsp. oil in a large skillet over medium-high. Working 1 at a time and adding remaining 2 Tbsp. oil as needed, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 minute. Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm.
To serve, brush each flatbread with oil. Coarsely smash avocados onto flatbread and spoon salsa over. Sprinkle with sea salt if desired.
Charred Peppers With Lemon Ricotta and Cucumbers

Ingredients:
½ cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
4 sweet Italian frying peppers or Anaheim chiles
1½ cups whole-milk ricotta
1 lemon
Kosher salt
6 medium Persian cucumbers (about 1 lb.), sliced on a deep diagonal
1 cup mint leaves, torn if large
Freshly ground black pepper

Instructions:
Place a rack in upper third of oven; preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.
Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.
Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.
Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.
Radishes With Crème Fraîche and Furikake

Ingredients:
1 toasted nori sheet, coarsely torn
1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or gochugaru)
1 Tbsp. toasted sesame seeds
1 tsp. flaky sea salt, plus more
½ lemon
1½ lb. mixed radishes (such as red, watermelon, and/or black), trimmed
¾ cup (or more) crème fraîche
Special Equipment: A spice mill

Instructions:
Finely grind nori in spice mill; transfer to a small bowl and mix in red pepper flakes, sesame seeds, and 1 tsp. sea salt. Using a Microplane, finely grate zest of lemon half into bowl and use your fingers to work it into nori mixture (this will keep the zest from clumping). Set lemon half aside.
Cut radishes into a mix of ¼"-thick rounds and 1"-thick wedges, depending on their size (you just want pieces that are easy to pick up and eat).
To serve, spoon crème fraîche onto one side of a platter or large plate and sprinkle furikake over. Pile up radishes on the other side of the platter. Squeeze juice from reserved lemon half over radishes and sprinkle with a bit of sea salt.
Summer Tomato and Ricotta Tart With Oat Pastry

Ingredients:
1 cup (90g/3 oz) rolled oats
¼ cup (50g/1¾ oz) white chia seeds
½ teaspoon fine table salt
1 cup (140g/5 oz) wholemeal (whole-wheat) spelt flour
½ cup (60g/2 oz) almond meal (ground almonds)
⅓ cup (80ml/2¾ fl oz) light-flavored extra virgin olive oil
¼ cup (60ml/2 fl oz) water
1 cup (240g/8½ oz) fresh ricotta
2 teaspoons finely grated lemon zest
½ cup (40g/1½ oz) finely grated Parmesan
Sea salt and cracked black pepper
400g (14 oz) heirloom tomatoes, sliced
½ cup (10g/¼ oz) small basil leaves
Extra virgin olive oil
for drizzling

Instructions:
Preheat oven to 180°C (350°F). Place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.
Place the oil and water in a small jug and whisk to combine. With the food processor running, gradually add the oil mixture to the oat mixture and process until well combined but still crumbly.
Spoon the pastry into a 24cm-based 3cm-high (9½ in x 1 in) round loose-based fluted tart tin and press firmly over the base and sides until smooth. Prick the pastry base all over with a fork and bake for 20 minutes or until light golden.
While the tart shell is baking, place the ricotta, lemon zest, Parmesan, salt and pepper in a large bowl and mix to combine.
Allow the tart shell to cool completely before carefully lifting it from the tin. Place on a serving plate and fill with the ricotta mixture. Top the tart with the tomato and basil. Drizzle with oil, sprinkle with salt and pepper and slice into wedges to serve.
Fruit Galette

Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoons cold butter, cut into cubes
3 to 5 tablespoons ice water
3 cups sliced fruit (plums, peaches, apples) and/or fresh or frozen berries
4 tablespoons sugar, plus more for dusting
Pinch salt
1 tablespoon all-purpose flour

Instructions:
Stir together the flour, sugar, and salt, then add the cold butter and toss to combine. Use your fingers to rub the butter into the flour, pinching it between your thumbs and fingers until you’ve got a ragged mixture with irregular pieces of butter still intact, the largest about the size of an almond. Sprinkle 3 tablespoons of the ice water over the mixture and use a fork to quickly incorporate. Keep adding water by the ½ tablespoon until it appears just moistened—a dough that’s too wet will lead to a tough crust, so err on the side of it seeming a little dry. Dump the mixture onto a piece of plastic wrap. Working from the outside of the plastic, shape it into a flat disc. Wrap, then refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 375°F.
Using the same bowl as for the crust, combine the fruit, 3 tablespoons of the sugar, and the salt. In a small bowl, stir together the flour and remaining 1 tablespoon sugar.
Place the chilled dough on a lightly floured work surface and roll into a circle about 13 inches in diameter. Roll from the center, rotating 90 degrees after each roll, and adding a bit more flour as needed if the dough sticks. Drape the rolled dough over a rolling pin and transfer to a parchment-lined baking sheet. Spread the flour-sugar mixture evenly over the dough, leaving a clean rim of about an inch, and pile the fruit on top. Fold the crust around over the fruit, pleating rustically as you go. Brush the exposed pastry with water, then sprinkle generously—over the crust and the fruit, too—with sugar. Transfer to the oven and bake until the fruit juices are bubbling in the center and the crust is golden, 50 to 60 minutes, or more depending on the fruit.
Serve warm, with fresh whipped cream or ice cream, or cold, perhaps for breakfast, with yogurt.
Savory Zucchini Beer Bread

Ingredients:
2 medium zucchini or yellow squash (about 12 ounces total), coarsely grated
1 teaspoon salt, divided
¼ cup plus 1 tablespoon olive oil, plus more for greasing
3 cups all-purpose flour (substitute up to half whole-wheat flour)
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon freshly ground black pepper
2 scallions, green and white parts, thinly sliced
¼ cup coarsely shredded Parmesan cheese
2 tablespoons finely shredded Parmesan cheese
1¼ cups light and crisp beer
such as a lager
pilsner
or Kolsch

Instructions:
Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Gather it up in your hands and squeeze out as much moisture as you can.
Preheat the oven 375°F. Generously grease an 8 x 4-inch loaf pan.
Whisk together the flour, baking powder, remaining 1/2 teaspoon salt, the sugar, and black pepper. Add the zucchini, scallions, coarsely shredded cheese, and 1/4 cup of the olive oil, folding to combine, then pour in the beer. Let stand for a few minutes as the dry ingredients absorb the beer, then fold gently until everything is moistened. It’ll be a dense and tacky batter. Scrape into the prepared pan.
Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the finely shredded cheese. Transfer to the oven and bake until set in the center and a tester comes out clean, 75 to 80 minutes. Cool in the pan for 10 minutes, then unmold. This bread can be served warm (though it’ll be a bit gooey inside) and should be eaten within a day or two, stored loosely covered at room temperature.
Khara Huggi or Pongal

Ingredients:
1 cup basmati rice, preferably Dehraduni, or jasmine rice
1⁄3 cup moong dal or red lentils
1⁄4 teaspoon turmeric powder
4 tablespoons plus 1⁄2 teaspoon ghee or unsalted butter
1 teaspoon peeled, grated fresh ginger
2 tablespoons cashews, broken into large pieces
1 teaspoon cumin seeds or ground cumin
1⁄2 teaspoon whole black peppercorns or freshly ground black pepper
1 1⁄4 teaspoons salt
1⁄4 cup dried unsweetened shredded coconut
Big pinch of asafetida (hing) powder

Instructions:
Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. (This is optional but results in softer, more evenly cooked rice.) Drain thoroughly using a fine-mesh sieve.
In a soup pot, dry-roast and stir the lentils continuously over medium heat until they are golden brown and have a nutty aroma, 2 to 3 minutes. (This step is optional but reduces the stickiness of the dal.) Thoroughly wash the lentils using a fine mesh colander. Return them to the pot, together with the rice, and add 3 1⁄2 cups of water. Bring to a boil. Skim the foam off the top. Add the turmeric powder, 2 tablespoons of the ghee, and the ginger to the boiling mixture.
While the rice and lentils are cooking, put 1⁄2 teaspoon of the ghee in a tempering pot or small pan over medium heat. Add the cashews, stirring them until they are fragrant and turn golden brown, a few minutes. Set the cashews aside to cool in a bowl lined with a paper towel. If using cumin seeds and peppercorns, roughly crush them in a mortar with a pestle. Set aside.
When the rice and lentil mixture is cooked, mix in the salt, coconut, and fried cashews, reserving some cashews for garnish.
Put the remaining 2 tablespoons of ghee in the tempering pot or small pan over medium heat. When melted, add the crushed black peppercorns and cumin seeds and the asafetida. Fry for a few seconds until fragrant. Turn off the heat.
Immediately pour the spiced ghee over the rice. To get all of the spiced ghee out of the pot, put a spoonful of the rice mixture into the pot, stir, and spoon it back into the rest of the dish. Taste for salt and adjust as needed. Garnish with the reserved cashews. Serve hot.
Jalapeño Pepper Jelly

Ingredients:
½ cup coarsely chopped seeded jalapeños (about 3 medium)
½ cup coarsely chopped green bell pepper
3 cups organic cane sugar
½ cup apple cider vinegar
1 (3-ounce) package liquid pectin

Instructions:
Sterilize three ½-pint jars and their lids or similarly sized lidded storage containers.
In a food processor, combine the jalapeños and the bell pepper and process, scraping down the sides as needed, until the peppers are very finely chopped, 15 to 20 seconds. (They will let off quite a bit of liquid; this is okay.)
Transfer the contents of the food processor to a 4-quart stainless-steel or enameled Dutch oven. Add the sugar and vinegar and bring to a rolling boil over medium-high heat, stirring continuously. Boil, still stirring, for 3 minutes, then squeeze in the pectin. Return the mixture to a rolling boil, stirring continuously, and cook for 1 minute. Immediately remove from the heat and let rest until the foam has settled, about 1 minute. Skim off and discard any remaining foam.
Spoon the jelly into the sterilized jars and let cool for 1 hour. Seal the jars and refrigerate until chilled before using. The jelly will keep in the refrigerator for up to 3 months and up to 2 years if processed in a hot water bath and kept in a cool, dry place.
Win Son Bakery's Red Date Cake

Ingredients:
6 Tbsp. unsalted butter, room temperature, plus more for pan
6 oz. pitted dried red dates, coarsely chopped (about 2 cups)
½ tsp. baking soda
1¼ cups (156 g) all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
¾ cup (150 g) granulated sugar
½ tsp. vanilla extract
2 large eggs
4 whole pitted dried red dates
¼ cup heavy cream
4 Tbsp. unsalted butter
¼ cup (packed; 50 g) dark brown sugar
½ tsp. kosher salt

Instructions:
A 9"-diameter springform pan
Preheat oven to 350°F. Butter pan; set aside. Bring dates, baking soda, and ¾ cup water to a boil in a small saucepan, stirring constantly. Reduce heat and simmer, stirring occasionally, until water is almost completely evaporated, about 3 minutes. Let cool.
Sift flour into a medium bowl; mix in baking powder and salt. Using an electric mixer on medium-high speed, beat granulated sugar, vanilla, and remaining 6 Tbsp. butter in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend after each addition; beat until mixture is very light and airy, about 3 minutes. Reduce mixer speed to low; add half of dry ingredients and beat just until incorporated. Mix in cooled date mixture, then add remaining dry ingredients and beat until just combined. Scrape batter into prepared pan and smooth surface to make an even layer.
Bake cake until a tester inserted into the center comes out clean, 25–30 minutes.
While the cake bakes, make the glaze. Slice each date in half lengthwise, then thinly slice each half into strips. Place in a small bowl and pour in ½ cup boiling water to cover; let soak.
Cook cream, butter, brown sugar, and salt in a small saucepan over low heat, stirring occasionally and breaking up sugar as needed, until butter is melted, about 5 minutes. Bring just to a simmer and cook, stirring, until glaze thickens slightly, about 5 minutes. Let cool until glaze thickens further but is still pourable, about 15 minutes.
Remove cake from springform pan and slide onto a platter or large plate. Arrange drained date strips along edge of cake so they look like spokes on a wheel. Carefully drizzle warm glaze over cake, so it drips over the edges. Let cool completely before serving.
Kong Jaban (Korean Sweet Black Beans)

Ingredients:
1¼ cups dried black beans, rinsed and picked over, 2 quarts dashi or water, plus more if needed, 1 cup soy sauce, ¾ cup sugar, 2 tablespoons toasted sesame oil, 1 tablespoon toasted sesame seeds

Instructions:
Soak the beans in enough water to cover them by 3 inches in a covered container in the refrigerator for 8 to 12 hours.
Drain the beans, put them in a pot, and add the dashi or water and soy sauce. Set over medium-high heat and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer and cook for 1 hour, stirring the beans on a regular basis. The level of liquid will reduce as the beans cook; once it gets to the point where it does not completely cover the beans, you will need to stir more often to ensure that the beans cook evenly. After an hour, the beans should be tender but still retain a little bite. If they are still hard, add more dashi or water and cook for 15 to 20 minutes longer, until the beans are tender with a little bite.
Add the sugar, sesame oil, and sesame seeds to the pot and mix well. (It’s important to wait to add the sugar until the beans are tender, as adding it in the beginning will cause the beans to harden when refrigerated.) Let the beans cool slightly, then transfer to an airtight container and refrigerate until chilled. (The beans will keep for up to 2 weeks in the refrigerator.)
Serve the beans cold with hot rice.
Agua de Limón con Chía (Limeade With Chia Seeds)

Ingredients:
3 large limes, quartered, 4 cups water, 1/2 cup sugar, or more if needed, 1/4 cup chia seeds

Instructions:
Put the limes, water, and sugar in a blender and pulse 3 to 4 times, just enough to extract the juice from the limes but not crush the skins (which would make the drink too bitter). Strain through a fi ne-mesh sieve into a pitcher. Taste and add more sugar if you like.
Whisk in the chia seeds and refrigerate for at least 30 minutes, until completely chilled. Stir before serving, then serve over ice.
Lágrimas de la Virgen (Beet Cooler With Fruits)

Ingredients:
4 red beets
8 cups water
1 cup sugar
1 small apple (Fuji or McIntosh), peeled and diced
1 banana, diced
1 small orange, peeled and diced
4 leaves romaine lettuce, cut into thin strips
Juice of 1 lime

Instructions:
Peel the beets. Cut them into chunks and pass them through a juicer.
Combine the water and sugar in a pitcher and stir until the sugar has dissolved. Add the beet juice.
Refrigerate until completely chilled. Add the apple, banana, orange, and lettuce, then stir in the lime juice (which will help prevent the fruit from browning). Serve chilled over ice, if desired.
Alternately, divide the mixed diced fruit among the glasses; place the beet water in a pitcher for guests to pour over.
Guava, Grapefruit, and Rosemary Agua Fresca (Agua fresca de guayaba, toronja y romero)

Ingredients:
3 cups (710 ml/24 fl oz) water
Juice of 3 grapefruits
2 cups (430 g) guava puree (preferably from fresh guavas)
Leaves from 1 sprig fresh rosemary
½ cup (100 g) sugar
or to taste

Instructions:
In a blender, combine all the ingredients, except the sugar, and blend well. Standard blender jars probably won’t fit all the ingredients so blend in batches. Strain through a fine-mesh sieve into a pitcher. Add sugar (or your preferred sweetener) to taste, adjusting for your own preference and based on how sweet the fruit is to begin with. Add enough ice to your liking. As an option, you can garnish with a piece of an ingredient in the agua. For example, a sprig of rosemary, a stick of cinnamon, or slices of lemon. Pour into ice-filled glasses.
Aguas Frescas (Mexican Fruit Coolers)

Ingredients:
½ cup sugar
4 cups water
4 cups chopped fruit (watermelon, cantaloupe, pineapple, papaya, strawberries, oranges, peaches, mangoes, or any combination)
Ice cubes
Lemon or lime wedges (optional)

Instructions:
Stir the sugar and water together in a large pitcher until the sugar dissolves. Measure out 1 cup. Puree the fruit and the 1 cup sugar water in a blender. Pour the mixture through a fine-mesh strainer back into the pitcher with the sugar water, mashing with a whisk or wooden spoon to eliminate any pulp.
Taste and add more sugar, if desired. Serve over ice, with a lemon or lime wedge, if desired.
Rosemary Agrodolce

Ingredients:
¼ cup honey, 1 Tbsp. finely chopped rosemary, Kosher salt, 1 Tbsp. apple cider vinegar, ¼ red onion, thinly sliced

Instructions:
Combine honey, rosemary, and 2 Tbsp. water in a small saucepan over medium heat; season with salt. Bring to a simmer, stirring to dissolve honey, then cook, swirling pan occasionally, until slightly thickened and fragrant, about 2 minutes. Stir in vinegar and cook 1 minute to evaporate some of the vinegar. Remove from heat and stir in onion. Let cool in pan.
Do ahead: Agrodolce can be made 1 week ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.