iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Veggie and Tofu Stack with Balsamic and Mint

Ingredients:
1/3 cup balsamic vinegar
2 garlic cloves, minced
2/3 cup olive oil
1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels
1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
4 3-inch-diameter portobello or shiitake mushrooms, stems removed
1 small head of radicchio
quartered through root end

Instructions:
Prepare barbecue (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.
Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat.
Place zucchini, pepper, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.
Stack tofu and vegetables on plates. Garnish with mint sprigs and serve
Polenta with Green Beans, Mushrooms, Peas, and Leeks

Ingredients:
3/4 pound green beans, trimmed
1 cup fresh shelled peas (12 to 14 ounces in pods)
4 cups whole milk
2 1/2 cups vegetable broth
1 3/4 cups polenta (coarse cornmeal)*
2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
1 1/2 cups dry white vermouth
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
3 tablespoons heavy whipping cream
3 tablespoons olive oil
1 pound assorted wild mushrooms (such as crimini, small portobello, and shiitake), stemmed, caps cut into wedges
3 large shallots, sliced (about 3/4 cup)
2 tablespoons chopped fresh Italian parsley, divided
2 teaspoons chopped fresh thyme

Instructions:
Blanch green beans 1 minute in boiling water. Add peas and cook until both beans and peas are crisp-tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut beans on diagonal into 1-inch pieces. Set beans and peas aside.
Bring milk and broth to boil in large saucepan over high heat. Reduce heat to medium. Gradually whisk in polenta. Reduce heat to low. Cook until polenta is very thick, whisking almost constantly, about 10 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, combine leeks and vermouth in medium saucepan. Boil over medium-high heat until reduced to 1/3 cup, 8 minutes. Remove from heat. Gradually whisk in butter, allowing each addition to melt before adding next. Add cream and whisk over very low heat to blend. Season with salt and pepper. Set aside.
Heat oil in large skillet over medium-high heat. Add mushrooms and sauté until almost tender, 5 minutes. Stir in shallots, 1 tablespoon parsley, and thyme. Sauté until mushrooms are very tender, about 5 minutes. Add beans and peas, tossing to coat.
Rewarm polenta and spoon into large shallow bowl. Top with green bean mixture and remaining 1 tablespoon parsley. Rewarm leeks over low heat, whisking constantly; spoon evenly over polenta.
Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
Green Bean Salad with Radishes and Prosciutto

Ingredients:
1 1/2 pounds green beans, trimmed
8 radishes, sliced paper-thin
1 3-ounce package thinly sliced prosciutto, cut crosswise into thin strips
3 tablespoons aged Sherry
1 tablespoon Dijon mustard
1 tablespoon minced fresh chives
1/4 cup olive oil
1 2-to 3-ounce wedge ricotta salata (salted dry ricotta cheese)*

Instructions:
Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; cool. Toss beans, radishes, and prosciutto in large bowl. Whisk Sherry, mustard, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Using vegetable peeler, shave ricotta salata in thin strips over salad.
Available at some supermarkets and at specialty foods stores and Italian markets.
Sausage, Fontina, and Bell Pepper Strata

Ingredients:
6 large eggs
21/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese

Instructions:
Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
Caesar Potato Salad with Sugar Snap Peas

Ingredients:
1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red-skinned, and purple), cut crosswise into 1/2-inch-thick slices
8 ounces trimmed sugar snap peas
1 bunch radishes, trimmed, sliced
1/2 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, pressed
1/2 cup freshly grated Parmesan cheese

Instructions:
Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just tender, 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. Whisk next 4 ingredients in small bowl to blend. Whisk in Parmesan. Season dressing with salt and generous amount of pepper. Add dressing to potato mixture; toss to coat. Season with more salt and pepper, if desired. Serve warm or at room temperature.
Spinach Salad with Pecorino, Pine Nuts, and Currants

Ingredients:
1 1/2 tablespoons dried currants
1 1/2 tablespoons pine nuts, toasted, coarsely chopped
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons minced shallot
1/2 teaspoon sugar
2 tablespoons olive oil
6 cups (packed) baby spinach leaves
Shaved Pecorino Romano cheese

Instructions:
Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.
Toss spinach with vinaigrette in large bowl. And cheese and toss.
Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

Ingredients:
2 tablespoons extra-virgin olive oil
4 cups (packed) chopped onions
1 8-ounce package trimmed sugar snap peas, cut into 1/2-inch pieces
1 8-ounce package orecchiette (little ear-shaped pasta) or pasta shells
1/2 cup whole-milk ricotta cheese
1/4 cup torn fresh basil leaves
1 1/2 teaspoons finely grated lemon peel

Instructions:
Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Transfer 3/4 cup sautéed onions to small bowl. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.
Dr. Pepper Barbecue Sauce

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
1 cup ketchup
3 tablespoons tomato paste
One 12-ounce can Dr. Pepper
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup packed dark brown sugar
2 teaspoons ancho or New Mexican chili powder
1 teaspoon fine-ground white pepper
1 teaspoon kosher salt

Instructions:
1. In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don't overseason the sauce.
2. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender-this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.
3. Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
Memphis-Style Barbecued Pork Ribs

Ingredients:
Four 3-pound slabs pork spare ribs (also called St. Louis-style ribs), untrimmed
Kosher salt
"2 cups Neelys Barbecue Seasoning
plus more
as desired"
"4 cups Neelys Barbecue Sauce"

Instructions:
Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).
For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
Two-Potato Salad with Creole Mustard, Bacon, and Arugula

Ingredients:
4 strips thick-sliced smoked bacon
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 teaspoon kosher salt
4 scallions, finely chopped
2 celery stalks, finely chopped
2 serrano chiles, stemmed, seeded, and minced
1/2 cup plus 2 tablespoons mayonnaise
2 tablespoons Creole mustard (see note)
1 tablespoon finely chopped fresh tarragon leaves
Freshly ground black pepper
6 ounces arugula

Instructions:
Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels and set aside.
Place the sweet potatoes and Yukon Gold potatoes in two separate saucepans. Cover the potatoes with water (by 2 inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon Gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.
Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt, and pepper, and combine. Taste for seasoning, and add more salt or pepper, as desired. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.
Five Bean Picnic Salad

Ingredients:
Kosher salt
3/4 pound green beans, trimmed and halved
3/4 pound yellow wax beans, trimmed and halved
One 14-ounce can dark-red kidney beans, drained and rinsed
One 14-ounce can black-eyed peas, drained and rinsed
One 14-ounce can garbanzo beans, drained and rinsed
1 bunch scallions, white and light-green parts, thinly sliced
1 red (or orange or yellow) bell pepper, diced
2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
2 tablespoons chopped fresh marjoram or oregano leaves (optional)
1 recipe Champagne Vinaigrette
Freshly ground black pepper
Hot sauce

Instructions:
Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.
Classic White Cake Layers

Ingredients:
2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
6 large egg whites
3/4 cup milk
Two 9-inch round cake pans, buttered and bottoms lined with buttered parchment or wax paper
N/A parchment or wax paper

Instructions:
1 Position a rack in the middle of the oven and preheat to 350 degrees.
2 Combine the flour, baking powder, and salt in a bowl, mixing well.
3 Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
4 Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
5 Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
6 Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.
7 Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.
Creamy Lemon Shrimp

Ingredients:
1/2 cup nonfat plain yogurt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
2 cloves garlic, finely chopped
2 teaspoons Dijon mustard
1 teaspoon olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium lemons
1 pound cooked shrimp (any size)
2 cups broccoli florets, cut into 1/2-inch pieces
2 cups arugula
1 bag (8 ounces) tofu noodles
rinsed and drained (found in the Asian section of grocery store)

Instructions:
Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.
Panzanella

Ingredients:
4 cups cubed whole-grain country bread
3 tomatoes (about 2 pounds), chopped
1/2 red onion, thinly sliced
1/4 cup reduced-sodium fat-free chicken broth
2 tablespoons red wine or balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup mini mozzarella balls, quartered
1 cup roasted red pepper, thinly sliced
1/4 cup turkey pepperoni, thinly sliced
1/4 cup packed fresh basil
1 teaspoon chopped fresh thyme

Instructions:
Place bread, tomatoes, onion, broth and vinegar in a bowl; add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, red pepper and pepperoni; stir to coat. Refrigerate 1 hour before serving. Divide among 4 bowls; garnish with basil and thyme.
Artichoke-and-Beef Lettuce Wraps

Ingredients:
1 can (13 ounces) artichoke hearts, rinsed and thinly sliced
1/2 pound deli roast beef, sliced into thin strips
1 small zucchini, thinly sliced
1 cup chickpeas, rinsed and drained
1/4 cup reduced-fat grated Parmesan
1/4 cup packed fresh basil
2 tablespoons capers, chopped
1/4 cup fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
16 lettuce leaves (such as butter or romaine)

Instructions:
Place artichokes, beef, zucchini, chickpeas, Parmesan, basil, capers, lemon juice and oil in a bowl; add salt and pepper. Toss to coat. Wrap 1/4 cup of filling in each lettuce leaf and serve.
Tomato-Watermelon Soup

Ingredients:
2 cups cubed watermelon (about a 2 1/2-pound piece)
2 tomatoes (about 1/2 pound), quartered
2 tablespoons unsalted almonds, ground
1/2 shallot, quartered
1 tablespoon fresh lemon juice
1 tablespoon red wine or sherry vinegar
1 teaspoon olive oil
2 tablespoons feta, crumbled
1 tablespoon black olives, pitted and chopped
2 teaspoons fresh mint

Instructions:
Blend watermelon, tomatoes, almonds, shallot, lemon juice, vinegar and oil in a food processor until smooth. Divide soup among 4 bowls and top with feta, olives and mint.
Lime-Crab Soup

Ingredients:
4 limes, zested and juiced
3 cups fresh corn, cut from about 6 cobs
1/2 chipotle chile in adobo sauce, seeded, plus 1 tablespoon adobo sauce
4 cups reduced-sodium nonfat chicken broth
1/2 teaspoon salt, divided
1/2 pound cooked crabmeat
1 avocado, pitted and diced
1/4 cup packed chopped fresh cilantro
1/2 teaspoon crushed cumin seeds
4 ounces tortilla chips or strips (optional)

Instructions:
Reserve 1 tablespoon lime juice. Blend remaining lime juice, zest, corn kernels, chile, adobo sauce, broth and 1/4 teaspoon salt in a blender until smooth. Divide soup among 4 bowls. Toss crabmeat, avocado, cilantro, cumin seeds, reserved lime juice and remaining 1/4 teaspoon salt in a bowl. Sprinkle soup with crab mixture and serve with tortilla chips, if desired.
Salmon and Cucumber Boats

Ingredients:
1 large orange
6 ounces smoked salmon, cut into 1/2-inch squares
1 large tomato (about 1/4 pound), diced
2 green onions, thinly sliced
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
8 kirby (or Persian) cucumbers, peeled, halved lengthwise and seeded
1 1/4 cup reduced-fat sour cream
4 slices pumpernickel (or whole-wheat pitas)

Instructions:
Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.
Springtime Pasta Primavera

Ingredients:
12 ounces farfalle pasta
1/4 cup unsalted butter
1/2 cup haricots verts (thin tender green beans), ends trimmed
1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
1/2 cup fresh peas
1/2 cup white mushrooms, thinly sliced
Salt and freshly ground black pepper
1 cup half-and-half
1/2 cup grated Parmesan cheese
4 seeded and diced ripe plum tomatoes
2 tablespoons snipped fresh chives

Instructions:
1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
2. Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.
Plum Tomatoes and Artichokes with Penne

Ingredients:
12 ounces oil-marinated artichoke hearts
1 cup chopped onions
1 tablespoon finely minced garlic
2 28-ounce cans plum tomatoes, crushed
2 tablespoons tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon red-pepper flakes
Salt and freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
Cooked penne pasta (from 12-ounce box)

Instructions:
1. Drain the artichokes, reserving the oil, and halve them lengthwise.
2. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes.
3. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.
Sweet Garlic Soy Sauce

Ingredients:
1/2 cup dark soy sauce, 2/3 cup palm or brown sugar, 2 garlic cloves, minced

Instructions:
1. Place the soy sauce and sugar in a saucepan and cook over low heat until slightly caramelized and thickened, about 5 minutes.
2. Remove from the heat and stir in the garlic. Cool and serve. This sauce will keep well, refrigerated, for a couple of days; bring to room temperature if you're using it as a dipping sauce. (If you're cooking with it, you can use it directly from the refrigerator, of course.)
Strawberry Angel-Food Trifle

Ingredients:
1 pound frozen strawberries, 1/2 cup sugar, 1 store-bought angel-food cake, 16-ounce container fat-free or full-fat Greek yogurt

Instructions:
Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.
Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Greek yogurt and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of yogurt and strawberries as a garnish.
Brother David's Grilled Chicken & Ribs

Ingredients:
1/4 cup olive oil
3 pounds chicken pieces, skin on (thighs, drumsticks, breasts)
3 pounds pork ribs on the slab
Salt and pepper to taste
1/4 cup garlic powder
Sweet & Tangy Barbecue Sauce

Instructions:
Lightly brush your grill with olive oil and preheat it to approximately 350°F.
In the meantime, rinse the meat, pat it dry, and season with salt, pepper, and garlic powder. Arrange the chicken and ribs on the grill. Resist turning the meat for at least 5 minutes. This will help it sear nicely. After 5 minutes or so, turn the meat over, sear the other side for 5 more minutes. Turn again, and this time, brush the meat with the barbecue sauce. Then turn again every 5 minutes, repeating the process of brushing the meat with sauce until the chicken and ribs are cooked through and the barbecue sauce begins to caramelize and form a crust on the meat (35 to 40 minutes).
Serve with more barbecue sauce on the side.