iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Skillet Cod, Clams, and Corn with Parsley

Ingredients:
1 1/4 lb. skinless cod fillet, cut into 4 pieces, patted dry
Kosher salt, freshly ground pepper
1/3 cup all-purpose flour
4 Tbsp. extra-virgin olive oil, divided
1 large shallot, finely chopped
1/3 cup dry white wine
12 littleneck clams, scrubbed
2 medium ears of corn, kernels cut from cobs (1–1¼ cups)
3 Tbsp. unsalted butter, cut into pieces
1/4 cup chopped parsley
Lemon wedges (for serving)

Instructions:
Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat. Tap off excess and set on a platter, flour side up.
Heat 2 Tbsp. oil in a large nonstick skillet with a tight-fitting lid over medium. Cook cod, floured side down, shaking skillet occasionally to prevent sticking, until flesh is opaque and starting to flake around the sides and underside is golden brown, 5–7 minutes. Carefully turn cod over and reduce heat to low. Cook until cooked all the way through (flesh should be completely opaque), about 2 minutes (thinner pieces may go more quickly). Place on platter, golden side up; take care not to break up the delicate fillets.
Turn heat back up to medium, pour remaining 2 Tbsp. oil into skillet, and cook shallot, stirring often, until tender and golden, about 2 minutes. Add wine; cook until almost completely evaporated, about 1 minute. Add clams and cover skillet. Cook until clams open, about 5 minutes (some clams might take a few minutes longer). Uncover skillet and transfer clams, discarding any that didn’t open, to platter with cod.
Reduce heat to low and add corn and butter to skillet. Cook, stirring, until butter is melted, sauce is thick and glossy, and corn is tender, about 3 minutes. Spoon corn mixture over fish and clams. Top with parsley; squeeze lemon wedges over.
Spicy Steak Salad Wraps

Ingredients:
2 garlic cloves, finely grated
1 1/4 tsp. sugar
3 Tbsp. adobo (from a can of chipotles in adobo), divided
3 Tbsp. fresh lime juice, divided
3 Tbsp. extra-virgin olive oil, divided
1 lb. skirt steak, cut crosswise into 3 equal pieces
3/4 tsp. kosher salt, plus more
Freshly ground black pepper
3/4 cup plain Greek yogurt
2 small or 1 large head of iceberg lettuce, leaves separated, covered, chilled
6 radishes, trimmed, thinly sliced, covered, chilled
Cilantro leaves with tender stems and lime wedges (for serving)
1/2 cup lightly crushed corn nuts

Instructions:
Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and 3/4 tsp. salt in a small bowl; set aside for serving.
Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, 4–8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
BLT Wraps with Horseradish Mayonnaise

Ingredients:
2 oz. country-style bread, preferably day-old, torn into 1" pieces (about 1 1/2 cups)
1 lb. thick-cut bacon
1/2 tsp. kosher salt, plus more
1/2 cup mayonnaise
1 Tbsp. finely grated lemon zest
4 tsp. fresh lemon juice
2 tsp. prepared horseradish
1 tsp. freshly ground black pepper
3 heads of Little Gem lettuce, leaves separated, covered, chilled
1 pint cherry tomatoes, halved
1 cup basil leaves
Lemon wedges (for serving)

Instructions:
Place a rack in middle of oven; preheat to 350°F. Spread out torn bread on a rimmed baking sheet. Set a wire rack in baking sheet over bread and arrange bacon on rack (it’s okay if strips overlap a bit; they’ll shrink as they cook). This setup will crisp the bacon, and as the bread becomes enriched with some of the drippings, it will get nice and toasty. Bake 20 minutes. Remove from oven and turn bacon. Carefully tilt baking sheet to pour off any fat into a small bowl; reserve for another use if desired. Return to oven and bake until bacon is brown and crisp and breadcrumbs are golden brown, about 20 minutes more. Transfer bacon and toasted breadcrumbs to separate paper towels to drain.
Slide breadcrumbs, still on paper towels, to a cutting board and crush into very small pieces with a flat-bottomed measuring cup. Season with salt, place on a small plate or in a small bowl, and set aside for serving.
Meanwhile, whisk mayonnaise, lemon zest, lemon juice, horseradish, pepper, and 1/2 tsp. salt in a small bowl to combine; set aside.
Arrange bacon, lettuce leaves, tomatoes, basil, and lemon wedges on a platter or on a couple of plates and in bowls so that each component is visible and easily accessible. Set out kitchen shears next to bacon for cutting to size. Serve with breadcrumbs and reserved horseradish mayonnaise (for spreading over lettuce).
Fiery Green Tahini Sauce

Ingredients:
2 lemons, 2 serrano chiles, 2 garlic cloves, crushed, 3 cups chopped parsley, 1/4 cup extra-virgin olive oil, 1/2 cup tahini, Kosher salt

Instructions:
Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around 1/2 cup. Add chiles, garlic, parsley, oil, and 1/3 cup cold water and blend on high speed until smooth and very green.
Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.
Do ahead: Sauce can be made 3 days ahead. Cover and chill.
Watermelon with Lime Dressing and Peanuts

Ingredients:
2 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1 1/2 tsp. sugar
2 sprigs basil, plus leaves for serving
1/2 (6-lb.) baby seedless watermelon, rind removed, flesh cut into irregular bite-size pieces (about 6 cups)
1/4 cup salted, dry-roasted peanuts
2 Tbsp. extra-virgin olive oil
Flaky sea salt

Instructions:
Stir lime juice, fish sauce, sugar, and 1 Tbsp. water in a large bowl until sugar is dissolved. Lightly crush 2 basil sprigs by scrunching up in your hand and add to dressing along with watermelon; toss gently until coated.
Transfer watermelon salad to a platter, leaving basil sprigs behind. Top with peanuts and basil leaves, drizzle with oil, and season with salt.
Sambal Shrimp Lettuce Wraps

Ingredients:
1/2 cup hot chili paste (such as sambal oelek)
1/4 cup honey
1/4 cup unseasoned rice vinegar
4 tsp. toasted sesame oil, divided
1 1/2 lb. large shrimp
Kosher salt
1–2 Tbsp. vegetable oil
2 Persian cucumbers, thinly sliced into rounds
Flaky sea salt
2 heads of Bibb lettuce, leaves separated, covered, chilled
1/2 cup mint sprigs
1/2 cup crushed salted
dry-roasted peanuts

Instructions:
Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10–15 minutes.
Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).
Bird of Paradise

Ingredients:
1/2 cup sugar
1 oz. Aperol
1 oz. overproof rum
1 oz. pineapple juice
1/2 oz. fresh lime juice
1 pineapple leaf (optional
for garnish)

Instructions:
Combine sugar and 1/4 cup water in a jar, cover, and shake until sugar is dissolved.
Combine Aperol, rum, pineapple juice, lime juice, and 1/4 oz. syrup in a cocktail shaker filled with ice. Cover and shake vigorously 30 seconds. Strain into a glass filled to the brim with crushed ice and garnish with a pineapple leaf, if desired.
Master Vegetable Marinade

Ingredients:
1/2 cup extra-virgin olive oil, 1/2 cup sherry vinegar or red wine vinegar, 2 tsp. kosher salt, 1 1/2 tsp. honey

Instructions:
Whisk oil, vinegar, salt, and honey in a medium bowl to combine.
Grilled Serrano Salsa Verde

Ingredients:
6–8 serrano chiles, 1 bunch basil, 1 bunch cilantro, 1 bunch parsley, 1 1/4 cups extra-virgin olive oil, 1/2 cup sherry vinegar or red wine vinegar, 2 1/2 tsp. kosher salt, One 8" metal or bamboo skewer

Instructions:
Prepare a grill for medium-high heat. Thread chiles onto skewer and grill, turning often, until charred and softened, about 6 minutes. Let cool; remove stems.
Meanwhile, pluck leaves from basil and leaves and tender stems from cilantro and parsley. (You should have about 2 cups of each herb.)
Pulse chiles, basil, cilantro, and parsley in a food processor until finely chopped. Add oil, vinegar, and salt and pulse until a thick, slightly textured sauce forms.
Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Cucumber and Melon Salad with Chile and Honey

Ingredients:
1/4 cup raw pistachios
1/2 jalapeño or Fresno chile, thinly sliced
2 Tbsp. white wine vinegar
1 tsp. honey
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
1 English hothouse cucumber, halved crosswise, then halved lengthwise, seeds scooped out with a spoon
1/4 medium ripe honeydew melon or cantaloupe, rind removed
5 oz. ricotta salata (salted dry ricotta) or feta
1/2 cup basil leaves

Instructions:
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.
Lemony Yogurt Sauce

Ingredients:
6 Tbsp. fresh lemon juice, 1 garlic clove, finely grated, 1 tsp. kosher salt, 1 tsp. freshly ground black pepper, 2 cups plain whole-milk Greek yogurt

Instructions:
Whisk lemon juice, garlic, salt, and pepper into yogurt in a medium bowl to evenly distribute.
Sauce can be made 1 day ahead. Cover and chill.
Peaches and Tomatoes with Burrata and Hot Sauce

Ingredients:
2 Tbsp. extra-virgin olive oil
2 Tbsp. mild hot sauce (such as Crystal or Frank’s)
2 tsp. unseasoned rice vinegar
2 tsp. honey
Kosher salt
3 ripe peaches or nectarines, cut into wedges
2 large ripe tomatoes or 1 lb. mixed tomatoes, sliced
1 (8-oz.) ball burrata or fresh mozzarella, torn into large pieces
Tarragon sprigs (for serving)
Flaky sea salt

Instructions:
Whisk oil, hot sauce, vinegar, and honey in a small bowl until honey is dissolved; season with kosher salt. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
Transfer fruit salad to a platter. Top with burrata and drizzle with remaining dressing. Scatter a few torn tarragon sprigs over and season with sea salt.
Tomato Toast with Chives and Sesame Seeds

Ingredients:
1 garlic clove, finely grated
1/2 cup mayonnaise
Kosher salt
1/2 lemon
4 3/4"-thick slices country-style bread, toasted
3 medium tomatoes, thinly sliced
2 Tbsp. finely chopped chives
2 tsp. toasted sesame seeds
Flaky sea salt
Freshly ground black pepper
Aleppo-style pepper (for serving; optional)
Extra-virgin olive oil (for drizzling)

Instructions:
Mix garlic and mayonnaise in a small bowl. Squeeze about 1 tsp. juice from lemon half into bowl; season with kosher salt. Hang on to lemon.
Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top. Sprinkle with chives, sesame seeds, sea salt, black pepper, and Aleppo-style pepper. Finely grate some lemon zest from reserved lemon over and drizzle with some oil.
Radish Rainbow Salad

Ingredients:
1 lb. mixed radishes, trimmed, Kosher salt, 1 lemon, halved, 3 oz. Piave cheese or Parmesan, divided, 1/2 cup basil leaves, torn if large, 2 Tbsp. extra-virgin olive oil, plus more for drizzling, Flaky sea salt, Freshly ground black pepper

Instructions:
Thinly slice half of radishes on a mandoline and place in a large bowl. Leave remaining radishes whole if small, or slice in half or into wedges if larger and place in same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh. Squeeze lemon halves to get 3 Tbsp. juice; save one half for zesting later. Add lemon juice to bowl and finely grate half of cheese over radishes; toss well to coat. Using a fork, crumble remaining cheese into bowl. Add basil and 2 Tbsp. oil and toss again. Taste and season with more kosher salt if needed.
Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.
Yellow Tomato Bloody Mary

Ingredients:
2 lb. very ripe yellow tomatoes, cored, coarsely chopped
1 celery stalk, coarsely chopped, plus celery heart stalks with leaves for serving
6 Tbsp. fresh lemon juice
1/4 cup Castelvetrano olive brine, plus olives for serving
1/4 cup finely grated peeled horseradish
3 Tbsp. hot sauce (preferably Cholula)
2 tsp. Worcestershire sauce
2 tsp. sugar
4 tsp. kosher salt, divided, plus more
1 lemon wedge
6 oz. gin
1 tsp. freshly ground black pepper
1 tsp. mild red pepper flakes
Sun Gold tomatoes (for serving)

Instructions:
Blend yellow tomatoes and chopped celery in a blender until smooth, about 1 minute. Strain through a medium-mesh sieve into a large pitcher, pressing on solids to extract as much juice as possible. Whisk in lemon juice, olive brine, horseradish, hot sauce, Worcestershire sauce, sugar, and 3 tsp. salt. Taste and season with more salt if needed. Cover and chill at least 1 hour and up to 3 days.
Combine black pepper, red pepper flakes, and remaining 1 tsp. salt in a shallow bowl.
To make each cocktail, rub the rim of a 12-oz. glass with a lemon wedge, then dip into spicy salt. Fill glass with ice and pour in 1½ oz. gin. Top with 5 oz. Bloody Mary mix; garnish with cherry tomatoes, celery heart stalks, and olives.
Plum Salad with Black Pepper and Parmesan

Ingredients:
2 Tbsp. sherry vinegar or red wine vinegar, 1 Tbsp. honey, 1/2 tsp. cracked black pepper, plus more, 6 ripe red, black, and/or green plums, some thinly sliced, some cut into wedges, 1/4 cup shaved Parmesan or Pecorino, plus more for serving, 2 Tbsp. extra-virgin olive oil, Flaky sea salt

Instructions:
Stir vinegar, honey, and 1/2 tsp. pepper in a medium bowl until honey is dissolved. Add plums to dressing and toss until coated. Add 1/4 cup Parmesan and gently toss again just to evenly distribute throughout salad.
Transfer plum salad to a shallow bowl. Top with more Parmesan, drizzle with oil, and season with salt and more pepper.
Chicken Cobb Salad

Ingredients:
6 large eggs, room temperature
4 oz. bacon (about 4 slices)
2 Tbsp. sherry vinegar or red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. sugar
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
8 cups coarsely torn frisée
1/2 rotisserie chicken, meat pulled from bones and shredded (about 2 cups)
2 large beefsteak and/or heirloom tomatoes, cut into wedges
1 ripe avocado
quartered

Instructions:
Bring 8 cups water to a boil in a large saucepan. Gently lower eggs into water and boil 7 minutes for medium-set yolks. Immediately transfer eggs to a medium bowl of ice water and chill until cold, about 5 minutes. Peel eggs under running water; set aside.
Place bacon in a dry medium skillet and set over medium-low heat. Cook, turning occasionally, until brown and crisp, 8–10 minutes. Transfer to paper towels and let drain.
Add vinegar, mustard, sugar, and 1 Tbsp. water to rendered fat in skillet and whisk until smooth and emulsified. Gradually stream in oil, whisking constantly until a thick dressing forms; season with salt and pepper.
Arrange frisée on a large platter and season with salt and pepper. Drizzle about half of warm dressing over. Cut eggs in half and arrange over frisée along with shredded chicken, tomato wedges, avocado, and bacon (break up bacon if desired). Season salad with salt and pepper and drizzle remaining dressing over.
Mussels with Chorizo and Tomatoes on Toast

Ingredients:
1/2 cup extra-virgin olive oil, divided
1 1/2 oz. dried cured Spanish chorizo, thinly sliced into coins
1 medium onion, chopped
1 medium fennel bulb, chopped
6 garlic cloves, smashed, divided
1 pint cherry tomatoes, preferably Sun Gold
1/4 tsp. crushed red pepper flakes
1 tsp. kosher salt, divided
1 cup dry white wine
2 lb. mussels, soaked, scrubbed, beards removed
1 (15.5-oz.) can cannellini beans, rinsed, drained
1 1/2 cups chopped cilantro leaves with tender stems
2 lemons, divided
4 (1"-thick) slices sourdough or country-style bread

Instructions:
Heat 1 Tbsp. oil in a large heavy pot or Dutch oven over medium. Add chorizo and cook, stirring occasionally, until browned and crisp, 2–3 minutes. Add onion, fennel, 5 garlic cloves, and 3 Tbsp. oil and cook, stirring often, until vegetables are softened but not browned, 8–10 minutes. Add tomatoes, red pepper, and 3/4 tsp. salt and cook, stirring, until warmed through, about 2 minutes longer.
Add wine and cook, stirring occasionally, just to burn off some of the alcohol, 1–2 minutes. Add mussels and beans and stir once or twice to incorporate. Cover pot and steam until all mussels are open, 3–5 minutes. Discard any that do not open. Stir in cilantro. Cut 1 lemon in half and squeeze in 1 Tbsp. lemon juice.
Meanwhile, working in batches, heat remaining 2 Tbsp. oil in a large skillet over medium. Add bread and cook until golden brown and crisp on one side, about 2 minutes. Transfer toast to a medium bowl. Rub cooked sides of toast with remaining garlic clove; season with remaining 1/4 tsp. salt.
Spoon mussel mixture and broth over toasts. Cut remaining lemon into wedges and serve alongside.
Honey Scones with Rhubarb Compote

Ingredients:
200g (7 ounces) rhubarb, trimmed and cut into small pieces
50g (1/4 cup) granulated sugar
100ml (1/3 cup plus 5 tsp.) orange juice
300g (2 1/3 cups) self-rising flour, plus extra for dusting
75g (about 5 1/4 tbsp) cold butter, cubed
25g (2 tbsp.) granulated sugar
2 tbsp honey, plus extra for glazing
125ml (1/2 cup) whole milk
Clotted cream, to serve
6cm (2 1/3-inch) round pastry cutter

Instructions:
Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a baking tray with baking parchment.
Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool.
To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the centre.
Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible.
Gently roll the dough out to a thickness of around 3cm (1 inch). Cut into rounds using a 6cm (2 1/3-inch) pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones—you should get 9 in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey.
Bake for 12–15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote.
Miso Kale Caesar Salad

Ingredients:
1/4 cup tahini paste
1/4 cup organic red or white miso paste
1/4 cup rice vinegar
1 teaspoon honey or pure maple syrup
1 large bunch lacinato or curly kale, stemmed, leaves finely chopped and massaged well (using clean hands, massage kale for 5 minutes to slightly wilt)
Kernels shaved from 1 ear raw white corn (about 1/2 cup kernels)
1/2 daikon radish, peeled, halved, and thinly sliced into half-moons (about 2 cups)
2 avocados, pitted, peeled, and cut into 3/4-inch cubes
2 tablespoons gomashio or hemp seeds
Furikake or nori seaweed (optional)

Instructions:
In a medium bowl, whisk together all the ingredients for the dressing until well combined. Add the finely chopped lacinato kale, raw white corn, and daikon radish and toss well to combine with the dressing.
To serve, plate up your salad into serving bowls and top with cubed avocado, toasted sesame seeds or hemp seeds, and furikake or nori, if desired.
Grilled Corn on the Cob with Salt-and-Pepper Butter

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1 tsp. kosher salt
1 tsp. freshly ground black pepper
6 ears of corn

Instructions:
Prepare a grill for medium-high heat. Mix butter, salt, and pepper in a small bowl; set aside.
Pull back husk from each ear of corn without removing it entirely. Remove silk, then pull husk back into place. (This allows coverage from the grill, both protecting the corn from direct exposure to the flames and partially steaming the ear, while still allowing smoke to penetrate the husk and some charring to occur.) Grill, turning occasionally, until slightly charred and cooked through, about 10 minutes. Transfer corn to a large platter, pull back husks, and spread with reserved butter.
Do Ahead: Butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over corn.