iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mexican Meat Patties with Fresh Corn Salsa

Ingredients:
1/2 lb. ground beef, 1/2 lb. ground pork, 1/2 tsp. garlic powder, 1/2 cup coarsely chopped cilantro leaves and tender stems, divided, 2 1/4 tsp. kosher salt, divided, 3/4 tsp. chili powder, preferably chipotle, divided, 1 Tbsp. vegetable oil, plus more for greasing, 2 ears corn on the cob, 1 large tomato, chopped into 1/2" pieces, 1/2 small red onion, finely chopped, 1 avocado, halved, cut into 1/2" pieces, 1 serrano chile, seeded, finely chopped, 3 Tbsp. fresh lime juice

Instructions:
Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
Top patties with corn salsa.
Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.
Three Cities of Spain Cheesecake

Ingredients:
1 crumb-crust recipe made with finely ground graham crackers
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla

Instructions:
Make crumb crust as directed. Preheat oven to 350°F.
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
Antipasto Salad

Ingredients:
1 garlic clove, finely grated
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 tsp. crushed dried oregano
Pinch of crushed red pepper flakes
3 Italian long sweet peppers, thinly sliced into rounds
1 small red onion, thinly sliced, rinsed
1 (14-oz.) can artichoke hearts, drained, patted dry, halved
1 (8-oz.) ball fresh mozzarella, torn into pieces
4 oz. salami, preferably fennel, thinly sliced
1 lemon
2 cups basil leaves
Kosher salt
freshly ground pepper

Instructions:
Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.
Collard Green Wraps with Curried Tofu

Ingredients:
5 scallions
4 garlic cloves, finely grated
1 (2") piece ginger, peeled, finely grated
1 Tbsp. virgin coconut oil or vegetable oil
2 Tbsp. Thai red curry paste
1 (14-oz.) package firm tofu, drained, broken into 1" pieces
1 cup unsweetened coconut milk
Kosher salt
1 Tbsp. fresh lime juice
1 Fresno chile, thinly sliced (optional)
1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled
1/2 cup cilantro leaves with tender stems
1/2 cup Dang Original coconut chips or toasted unsweetened coconut flakes
Lime wedges (for serving)

Instructions:
Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5–7 minutes. Stir in lime juice.
Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.
Peach Lassi Sorbet with Crushed Blackberries

Ingredients:
4 medium peaches, peeled, chopped, frozen (about 4 cups)
1/2 cup plain whole-milk Greek yogurt
2 Tbsp. vodka
1/4 tsp. kosher salt
1/4 cup plus 2 Tbsp. honey
6 oz. fresh blackberries, halved
2 tsp. fresh lemon juice

Instructions:
Process peaches, yogurt, vodka, salt, and 1/4 cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.
A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
Scoop sorbet into bowls and top with macerated blackberries.
Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.
Plum-Cardamom Crumble with Pistachios

Ingredients:
3 lb. any variety ripe plums, sliced 1/3" thick (about 8 cups)
2 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
1/4 cup cornstarch
1/2 cup plus 1/3 cup (packed) light brown sugar
1 tsp. kosher salt, divided
3/4 tsp. ground cardamom or ground cinnamon, divided
3/4 cup all-purpose flour
6 Tbsp. chilled unsalted butter, cut into small pieces
2 Tbsp. coarsely chopped raw pistachios

Instructions:
Place a rack in lower third of oven; preheat to 350°F. Toss plums, lemon zest, lemon juice, cornstarch, 1/2 cup brown sugar, 1/2 tsp. salt, and 1/4 tsp. cardamom in a large bowl; let sit until some juices accumulate, 5–10 minutes.
Meanwhile, pulse flour and remaining 1/3 cup brown sugar, 1/2 tsp. salt, and 1/2 tsp. cardamom in a food processor to combine. Add butter and pulse until mixture is very sandy and starts to form larger clumps.
Transfer plums and their juices to a 9"-diameter deep pie dish (all of those fruit juices will overflow a standard one) or an 8x8x2" baking dish. Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together, then breaking into smaller pieces of varying sizes. Sprinkle pistachios evenly over topping.
Bake crumble until juices are thickened and bubbling and top is golden brown, 40–45 minutes. Let cool slightly.
Ricotta Panna Cotta with Nectarines and Honey

Ingredients:
1 envelope unflavored powdered gelatin (about 2 1/2 tsp.)
Extra-virgin olive oil (for pan and drizzling)
2 cups whole-milk fresh ricotta
1/3 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. kosher salt
1 1/2 cups half-and-half, divided
2 large or 3 medium nectarines, cut into 1/2"-thick wedges
Honey (for drizzling)

Instructions:
Pour 1/4 cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
When gelatin is softened, add remaining 1/2 cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.
Press a serving plate firmly over top. Quickly invert in one motion; set plate down. Use knife or spatula to gently lift up mold.
Top with nectarines; drizzle with honey and oil.
Panna cotta (without nectarines, honey, and oil) can be made 2 days ahead. Keep chilled.
Peanut Rice Noodles with Pork and Collard Greens

Ingredients:
Kosher salt
12 oz. regular-width rice stick noodles
1/4 cup smooth natural peanut butter
1/4 cup soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. crushed red pepper flakes
1 Tbsp. vegetable oil
1 lb. ground pork
1 (1 1/2") piece ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
1 bunch collard greens
ribs and stems removed
leaves thinly sliced

Instructions:
Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.
Cold Paprika-Grilled Chicken with Marinated Bell Peppers

Ingredients:
Vegetable oil (for grill)
8 red, orange, and/or yellow bell peppers
3 Tbsp. hot smoked Spanish paprika
3 Tbsp. kosher salt
3 Tbsp. freshly ground black pepper
7–8 lb. skin-on, bone-in chicken breasts, thighs, and/or drumsticks
Master Vegetable Marinade
1/4 cup oregano leaves
Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

Instructions:
Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Clean and lightly oil grate. Grill peppers over hottest part of grill, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with plastic wrap, and let cool.
While the bell peppers cool, mix paprika, salt, and black pepper in a large bowl, then toss chicken pieces in spice mixture to coat. Arrange chicken pieces, skin side down, over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times (keep covered), until an instant-read thermometer inserted into the thickest part registers 160°F for breasts and 155°F for thighs and drumsticks, 15–25 minutes longer (the chicken temperature will increase about 5°F as it rests). Transfer chicken pieces to a rimmed baking sheet as they are done (smaller pieces will go more quickly) and let cool.
Remove skins and seeds from bell peppers; discard. Tear flesh into about 2"-wide strips. Toss in a clean large bowl with Master Vegetable Marinade and oregano and let sit at room temperature at least 1 hour.
Toss chicken and marinated bell peppers (minus juices in bowl) together on a platter. Pour juices over chicken. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
Chicken can be grilled and bell peppers can be marinated 1 day ahead. Cover and chill separately. About 1 hour before serving, remove chicken and bell peppers from the fridge and let sit at room temperature to warm up a bit.
Rice Noodles al Pomodoro with Chili Oil

Ingredients:
Kosher salt
12 oz. wide rice noodles
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 Fresno chile or red jalapeño, thinly sliced
2 large sprigs basil, plus torn leaves for serving
3 pints cherry tomatoes, halved if large
Chili oil and toasted sesame seeds (for serving)

Instructions:
Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
Meanwhile, heat olive oil in a large skillet over medium. Cook garlic, stirring often, until softened and golden, about 3 minutes. Add chile and basil sprigs; cook, stirring, just until softened, about 1 minute. Add tomatoes and 1/4 cup water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8–10 minutes. Season with salt.
Add noodles to sauce and toss to coat. Season with more salt if needed. Divide among bowls; drizzle with chili oil and top with sesame seeds and torn basil.
Cold Roast Lamb with Marinated Eggplant

Ingredients:
8 garlic cloves
3 Tbsp. coarsely chopped rosemary
1 Tbsp. cumin seeds
2 Tbsp. kosher salt, plus more
1 cup extra-virgin olive oil, divided, plus more for drizzling
1 (5–6-lb.) boneless leg of lamb, tied
12 small Italian eggplants (5–6 lb.)
Freshly ground black pepper
12 shallots, peeled
Master Vegetable Marinade
1 1/2 cups parsley leaves with tender stems
Flaky sea salt
Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

Instructions:
Pulse garlic, rosemary, cumin seeds, and 2 Tbsp. kosher salt in a food processor until finely chopped. Pour in 1/4 cup oil and pulse again until a paste forms. Place lamb on a rimmed baking sheet and rub paste all over, pushing some inside layers of meat. Let sit at room temperature 1 hour.
Place racks in upper and lower thirds of oven; preheat to 300°F. Slice eggplants in half lengthwise, then slice each half lengthwise into thirds. Working in batches and using 1/2 cup oil total, place a few eggplant spears in a large bowl and drizzle with some oil. Toss, gently massaging each piece to coat; season with kosher salt and pepper. (Because eggplants are very porous when raw, working with a few pieces at a time makes it easier to control where the oil ends up.) Transfer to another rimmed baking sheet.
Toss shallots and 1/4 cup oil in the bowl you just used for the eggplants, then spoon over eggplants. Cover baking sheet with foil, sealing tightly.
Place baking sheet with eggplant mixture on bottom rack of oven and baking sheet with lamb on top rack. Roast until an instant-read thermometer inserted into the thickest part of lamb (avoiding gaps) registers 140°F for medium, about 90 minutes (start checking after 1 hour). Remove lamb from oven and tent with foil. Let cool about 20 minutes.
Meanwhile, remove eggplant mixture from oven, uncover, and toss with a spatula. Increase oven temperature to 500°F and immediately place eggplant mixture on top rack. Roast, tossing halfway through, until nicely browned and very tender, about 20 minutes. Let cool.
Remove foil from lamb and roast on top rack until brown and crisp, about 8 minutes. Let cool.
Once eggplant mixture is cool, toss in a large bowl with Master Vegetable Marinade, cover, and let sit at room temperature at least 1 hour.
Just before serving, toss parsley into eggplant mixture and transfer to a platter. Slice lamb 1/4" thick; arrange on another platter. Drizzle lamb generously with oil and sprinkle with sea salt. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
Lamb can be seasoned 12 hours ahead; cover and chill. Let sit at room temperature 45 minutes before roasting. Lamb can be roasted and eggplant mixture can be marinated 1 day ahead; cover and chill separately. About 1 hour before serving, remove lamb and eggplant mixture from the fridge and let sit at room temperature to warm up a bit.
Hot-Smoked Salmon with Salted Yogurt and Fennel

Ingredients:
1 cup plain whole-milk Greek yogurt, 2 Tbsp. fresh lemon juice, divided, Kosher salt, 3 Tbsp. whole grain mustard, 2 Tbsp. coarsely chopped capers, 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling, 1 large fennel bulb, 2 lb. hot-smoked salmon, Freshly ground black pepper

Instructions:
Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
Cut fennel stems away from bulb, then cut fronds away from stems; you’ll use each part, but they’re prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.
Coconut Rice Noodles with Ginger and Turmeric

Ingredients:
Kosher salt
5 oz. rice vermicelli
2 Tbsp. virgin coconut oil or vegetable oil
1 small red onion, thinly sliced
4 garlic cloves, thinly sliced
1 (1") piece ginger, peeled, finely grated
1 tsp. ground turmeric
1 tsp. coarsely ground black pepper, plus more
1 (13.5-oz.) can unsweetened coconut milk
1 1/2 tsp. honey
1 Tbsp. fish sauce
Toasted unsweetened shredded coconut (for serving)

Instructions:
Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 1/4 cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.
Grilled Pork Chops with Plums, Halloumi, and Lemon

Ingredients:
4 Tbsp. extra-virgin olive oil, divided, plus more
1 tsp. honey
4 bone-in pork rib chops (about 1" thick), patted dry
Kosher salt, freshly ground pepper
4 ripe medium red or black plums (about 1 lb.), halved
1 lemon, halved, seeds removed
8 oz. Halloumi cheese, sliced into 1/2"-thick planks
2 Tbsp. torn oregano leaves
Aleppo-style pepper or crushed red pepper flakes (for serving)

Instructions:
Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.
Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.
Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about 1/2" from the bone) registers 130°F, 6–8 minutes. Transfer to a cutting board and let rest 10 minutes.
Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.
Cut pork away from bone and slice 1/2" thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.
Cold Roast Salmon with Smashed Green Bean Salad

Ingredients:
1 (3 1/2–3 3/4-lb.) whole side of salmon
7 Tbsp. extra-virgin olive oil, divided, plus more for serving
4 tsp. kosher salt, divided, plus more
1/2 tsp. crushed red pepper flakes, divided
1/4 cup fresh lemon juice
2 lb. green beans, trimmed
1 bunch radishes, preferably French breakfast, trimmed
1 cup coarsely chopped salted, roasted pistachios
Freshly ground black pepper
Flaky sea salt
Lemon wedges (for serving)
Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

Instructions:
Preheat oven to 300°F. Place salmon on a rimmed baking sheet and rub 2 Tbsp. oil over each side. Season all over with black pepper, 2 tsp. kosher salt, and 1/4 tsp. red pepper flakes. Arrange skin side down and roast until a tester, metal skewer, or thin-bladed knife inserted laterally through salmon flesh meets no resistance, 20–25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool.
While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining 1/4 tsp. red pepper flakes in a large bowl to combine. Set dressing aside.
Working in batches, place green beans in a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh. Place in bowl with reserved dressing. Toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour.
Thinly slice radishes lengthwise. Place in a large bowl of ice water, cover, and chill until ready to serve (this will allow you to get the prep out of the way and keep the radishes crisp and firm).
Just before serving, drain radishes and toss with marinated green beans. Add pistachios; taste salad and season with pepper if needed. Transfer to a platter and drizzle with oil and sprinkle with sea salt.
Using 2 spatulas, carefully transfer salmon to another platter, leaving skin behind on baking sheet. Drizzle with oil and squeeze juice from a lemon wedge or two over; sprinkle with sea salt. Serve with more lemon wedges and Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
Salmon can be roasted and green beans can be marinated 1 day ahead; cover and chill separately. About 45 minutes before serving, remove green beans from the fridge and let sit at room temperature to warm up a bit. Radishes can be sliced 1 day ahead; keep chilled.