iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Salmon Collars

Ingredients:
1 2-inch piece ginger, peeled, thinly sliced
1 fresh red chile (such as Fresno or Holland), coarsely chopped
2 garlic cloves, smashed
1/2 cup mirin (sweet Japanese rice wine)
1/2 cup soy sauce
1/4 cup sake
1/2 teaspoon sugar
4 salmon collars (about 3 pounds total), scaled, fins removed
Kosher salt
Vegetable oil (for grill)

Instructions:
Bring ginger, chile, garlic, mirin, soy sauce, sake, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat and simmer mixture, stirring occasionally, until reduced by half, 15–20 minutes. Let cool. Strain tare through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard solids. Set aside 1/4 cup tare. Pour remaining tare into a large resealable plastic bag. Season salmon lightly with salt and place in bag. Seal bag and turn salmon to coat. Chill at least 30 minutes and up to 2 hours (go the full time for the most flavor).
Prepare a grill for medium heat. You want moderate heat for fatty fish like salmon so the fat can slowly render while the skin gets nice and crisp. Clean grate well with a wire brush. Just before you set salmon on the grill, fold up a paper towel and hold it with a pair of long tongs. Dip paper towel in oil and wipe down grate.
Remove salmon from tare, letting excess drip back into bag; discard tare in bag. Grill salmon, skin side down, brushing occasionally with reserved 1/4 cup tare, until skin is lightly charred and crisp, 5–7 minutes. Turn salmon and grill until other side is lightly charred (don’t brush this side with tare), about 5 minutes. Transfer salmon collars to a platter.
Border Salad

Ingredients:
2 (15-ounce) cans kidney beans, drained and rinsed
1 small red onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
1 cup baby corns, cut in half
1 cup sliced roasted red bell peppers (see hints below)
1 (14-ounce) can water-packed hearts of palm, drained and sliced
1 (15-ounce) can water-packed artichoke hearts, drained and cut in half
1 medium or large tomato, chopped
1 small jalapeño pepper, seeded and chopped (optional)
1/4 cup chopped fresh cilantro
1 1/2 cups fresh salsa (see hints below)

Instructions:
Place all the ingredients except the salsa in a large bowl and mix well. Process the salsa in a blender jar until fairly smooth and pour over the vegetable mixture. Toss to mix. Cover and refrigerate for 2 to 4 hours to allow the flavors to blend.
Vegan Niçoise-Style Salad

Ingredients:
1/2 cup extra- virgin olive oil
1/4 to 1/3 cup white or red wine vinegar, or to taste
1 tablespoon Dijon-style mustard
1 tablespoon natural granulated sugar or agave nectar
1 teaspoon dried Italian seasoning blend
8 to 10 ounces fresh slender green beans, trimmed (see Note)
1 large head Boston or Bibb lettuce, torn, or mixed baby greens
Sliced fresh basil or chopped fresh parsley to taste
One 8-ounce package baked tofu, diced, 1 recipe Homemade Baked Tofu, or 8 ounces combined baked tofu and dense herbed tofu (see Note)
1 heaping cup whole fresh grape or cherry tomatoes or diced ripe fresh tomatoes
One (15- to 16-ounce) can cannellini or chickpeas, drained and rinsed
Pitted green or black olives, or a combination, to taste
Marinated artichoke hearts to taste (optional)
Sliced red onion to taste (optional)

Instructions:
Combine all ingredients in a tightly lidded bottle and shake thoroughly. Shake well before each use.
Steam the green beans just until bright green and tender-crisp. Err on the side of undercooking rather than overcooking. Drain and rinse with cool water until they’re at room temperature.
On a large serving platter or large shallow serving bowl, arrange the lettuce or greens. Scatter the basil or parsley over it. Arrange the green beans, tofu, tomatoes, beans, olives, and artichoke hearts, if desired, in separate mounds over the lettuce or greens. Top everything with a few thinly sliced rings of red onion if you like.
Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.
Homemade Baked Tofu

Ingredients:
One (14- to 16- ounce) tub firm or extra- firm tofu (see Note)
1/4 cup reduced-sodium natural soy sauce
1/4 cup white wine, cooking sherry, vegetable broth, or water
1 tablespoon dark sesame oil
1 tablespoon agave nectar or other liquid sweetener
2 tablespoons rice vinegar or white wine vinegar
1 to 2 cloves garlic, crushed or minced (optional)
1 teaspoon grated fresh or jarred ginger, or more to taste
Fresh or dried thyme leaves (either regular or lemon thyme) or fresh or dried oregano leaves to taste (optional)

Instructions:
Drain the tofu and cut into 8 slabs crosswise. Blot well between paper towels or clean kitchen towels (or use a tofu press). Cut each slab into strips.
Combine the remaining ingredients in a small bowl and whisk together. Arrange the tofu slices in a single layer in a shallow container or baking dish and pour enough marinade over them to cover. Let stand for an hour or two—the longer the better.
Shortly before you’d like to bake the tofu, preheat the oven to 400°F. If this is the only thing you’re making, use a toaster oven—it’s the perfect size. Remove the tofu slices from the marinade and transfer to a parchment-lined baking pan in a single layer. If you’re using the full-size oven, roast some veggies at the same time (I like to use the excess marinade to roast eggplant or green beans).
Bake for 20 minutes, then turn the strips and bake for 15 to 20 minutes longer, or until the tofu is firm and starting to turn light brown along the edges.
Add 1 teaspoon liquid smoke (or more to taste) to the marinade for a subtle smoky flavor.
Instead of baking, cook these tofu slices on a grill. About 5 minutes per side should do—make sure there are nice grill marks on each side.
Chicharrón Casera

Ingredients:
1 1/2 to 2 pounds pork skin, 2 cups canola oil, Salt, Salsa of choice or guacamole, optional

Instructions:
Preheat the oven to 250°F.
Cut the skin into large, wide pieces, about 6 inches long by 4 inches wide.
Place the skin on a rack set over a baking sheet and bake for 1 hour. Lower the heat to 200°F and bake for 2 to 3 more hours, until the skin is a dark caramel brown and the top is no longer moist or sticky. (The bottom may still be slightly moist with fat.) Wash the rack and baking sheet, return the rack to the pan, and set them next to the stove.
Heat the oil in a large Dutch oven over high heat. When very hot (at least 320°F), add a piece of pork skin. After about 30 seconds, it should bubble and puff up into a chicharrón. Flip if necessary to make sure both sides are cooked. Once puffy and golden brown, transfer to your prepared baking sheet and season with salt. Repeat with the remaining pieces of pork skin.
Serve as soon as the pieces have cooled, with salsa or guacamole if desired. Or store the pieces in an airtight container for snacking later. They will keep for up to 5 days.
Chocolate Glaze

Ingredients:
3/4 cup heavy cream, 1/2 teaspoon vanilla extract or 1 teaspoon powdered instant espresso or coffee, 1 1/4 cups semisweet chocolate chips

Instructions:
Bring the cream to a near boil in a small saucepan. Remove the pan from the heat and stir in the vanilla or espresso powder. Immediately add the chocolate chips. Tilt the pan this way and that so the hot cream runs over them. Set the pan aside for 5 minutes, then stir the mixture briefly to start smoothing it out.
Let the mixture rest for another 2 to 3 minutes, then whisk briefly, until smooth. The glaze will be a little runny at first, perfect for drizzling on pound cakes and Bundt-type cakes. If you want slightly thicker coverage, such as on a cheesecake or sheet cake, you can let the glaze cool slightly before spreading it. If the sauce cools and starts to thicken and you need to rewarm it to thin it out, heat it very gently in a saucepan. You can also reheat it in a microwavable container, but proceed carefully so you don’t burn the chocolate—microwave for no more than 15 seconds at a time, stirring between each round.
3-Ingredient Korean Grilled Chicken Wings with Scallion

Ingredients:
2 pounds chicken wings (flats and drumettes attached or separated)
1 tablespoon vegetable oil
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1/2 cup gochujang (Korean hot pepper paste)
1 scallion
thinly sliced on the bias

Instructions:
Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5–10 minutes.
Meanwhile, whisk gochujang and 1/4 cup hot water in a large bowl.
Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately.
3-Ingredient Garlic-Herb Grilled Chicken Wings

Ingredients:
2 pounds chicken wings (flats and drumettes attached or separated)
6 medium garlic cloves, finely grated or pressed
1/4 cup chopped rosemary, thyme, and/or oregano
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper
plus more

Instructions:
Pat wings very dry with paper towels. Whisk garlic, herbs, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes or up to overnight.
Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5–10 minutes.
Transfer wings to a platter. Season with salt and pepper and serve immediately.
Wings can be marinated 1 day ahead; keep chilled.
3-Ingredient Curry Grilled Chicken Wings

Ingredients:
2 pounds chicken wings (flats and drumettes attached or separated)
1/2 cup plain yogurt
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon vegetable oil
1 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper
plus more

Instructions:
Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5–10 minutes.
Transfer wings to a platter. Season with salt and pepper and serve immediately.
Wings can be marinated 1 day ahead; keep chilled.
3-Ingredient Buffalo Grilled Chicken Wings

Ingredients:
2 pounds chicken wings (flats and drumettes attached or separated)
1 tablespoon vegetable oil
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1/4 cup (1/2 stick) unsalted butter
1/3 cup hot sauce
such as Frank’s

Instructions:
Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
Melt butter in a small pot over medium-high heat. Remove from heat, stir in hot sauce, and set aside in a warm place.
Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, and brushing with about 1/4 cup hot sauce mixture during last minute of cooking, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5–10 minutes.
Pour remaining sauce into a large bowl, add grilled wings, and toss to coat. Season with salt and pepper and serve immediately.
Grilled Fattoush with Halloumi and Eggplant

Ingredients:
5 tablespoons olive oil, plus more for grill
2 scallions
1 jalapeño
1/2 cup halved pitted Castelvetrano or other green olives
3 tablespoons salted, roasted pistachios
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
1 tablespoon dried thyme
1 tablespoon toasted sesame seeds
1/4 teaspoon garlic powder
2 (6)-inch pitas
2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)
2 tablespoons olive oil, plus more for grill
Kosher salt
1 (8)-ounce package Halloumi cheese
2 large Persian cucumbers or 1 small English hothouse cucumber
1 pound tomatoes, halved, cut into wedges if large
1/2 cup torn mint leaves
1/4 cup dill sprigs

Instructions:
Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.
Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.
Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.
Frozen Boozy Arnold Palmer

Ingredients:
8 black tea bags, preferably English breakfast
5 tablespoons sugar
3 1/2 cups store-bought or homemade lemonade, divided
1 cup vodka, divided
Lemon wheels (for garnish)
4 ice cube trays

Instructions:
Bring 3 1/2 cups water to a boil in a medium saucepan. Remove from heat and add tea bags and sugar. Let steep 4 minutes. Discard tea bags and let cool slightly (you should have about 3 1/2 cups tea).
Divide 3 cups tea between 2 ice cube trays; chill remaining 1/2 cup tea. Divide 3 cups lemonade between remaining 2 ice cube trays; chill remaining 1/2 cup lemonade. Freeze until solid, 3–4 hours.
Blend lemonade ice cubes, 1/2 cup vodka, and 1/2 cup lemonade in a blender until smooth. Transfer to a spouted liquid measuring cup or pitcher. Rinse blender jar and add tea ice cubes and remaining 1/2 cup tea and 1/2 cup vodka; blend until smooth.
Tilt a large glass to one side and fill halfway with lemonade mixture. While slowly returning glass to upright position, pour in frozen tea mixture to fill glass and create a swirl. Garnish with lemon wheels.
Ice cubes can be made 3 months ahead. Transfer to resealable plastic bags and keep frozen.
3-Ingredient Charred Green Beans with Ricotta and Lemon

Ingredients:
1 1/2 pounds green beans, trimmed
2 cups whole-milk ricotta
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon kosher salt, plus more
1 teaspoon finely grated lemon zest
Freshly ground black pepper
Lemon wedges (for serving)

Instructions:
Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using a grill, arrange green beans in a grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using a grill pan, cook green beans directly on pan, tossing occasionally, until lightly charred, about 10 minutes.
Meanwhile, using an electric mixer on medium-high speed, whip ricotta, 3 Tbsp. oil, and 3/4 tsp. salt in a large bowl until smooth and fluffy, about 2 minutes.
Spread whipped ricotta on a serving platter and arrange charred green beans over. Drizzle with oil and sprinkle with lemon zest; season with salt and pepper. Serve with lemon wedges alongside.
Chicken Spiedie Skewers with Italian Dressing

Ingredients:
1 garlic clove, finely grated
5 tablespoons white wine vinegar
2 tablespoons chopped Peppadew peppers in brine
1 tablespoon mayonnaise
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1/2 cup olive oil, plus more
Kosher salt, freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs (about 6)
1 large sweet onion, sliced 1/2 inch thick
2 beefsteak tomatoes (about 1 pound), sliced 1/4 inch thick
Oregano leaves and lemon wedges (for serving)
Six to nine 8-inch metal skewers
or wooden skewers soaked 30 minutes in water

Instructions:
Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and 1/2 cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.
Cut chicken thighs lengthwise into long strips, about 1"–1 1/2" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.
Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.
Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.
Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.
Grilled Bone-In Rib Eye

Ingredients:
3 (2-inch) bone-in rib-eye steaks (about 2 pounds each)
Kosher salt, freshly ground pepper
Flaky sea salt (for serving)

Instructions:
The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks. Pull steaks from the refrigerator and let sit on your counter at room temperature.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120°F for rare (steaks will carry over to 125°F, or medium-rare, as they rest), they’re done. Continue to cook over indirect heat if needed—another 2–4 minutes should do it. Transfer to a cutting board; let rest 20 minutes before slicing against the grain.
Arrange sliced steaks on a platter and sprinkle with sea salt.
3-Ingredient Pesto-Grilled Chicken with Peaches

Ingredients:
1 3/4 cups store-bought or homemade pesto, divided
1/2 cup plus 2 tablespoons vegetable oil, divided, plus more for grill
1 3/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
8 small bone-in, skin-on chicken thighs (about 3 pounds)
4 ripe peaches
halved

Instructions:
Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7–9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5–7 minutes. Transfer chicken to a plate.
Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2–3 minutes.
Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.
3-Ingredient Grilled Steak, Pineapple, and Avocado Salad

Ingredients:
2 pounds New York strip steak (about 3 [1"-thick] steaks)
1 1/2 teaspoons kosher salt, divided, plus more
1 teaspoon freshly ground black pepper, plus more
1 pineapple, peeled, cut into 1/2" rounds, center core removed, divided
3 tablespoons olive oil, plus more for grill
2 avocados

Instructions:
Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.
Meanwhile, purée 1 pineapple round, 1/2 tsp. salt, and 2 Tbsp. water in a blender until smooth. Add 3 Tbsp. oil and blend until smooth; set aside.
Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8–10 minutes for medium-rare (pineapple may take longer to cook than steak). Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.
Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.