iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chestnut, Wild Rice, and Pistachio Dressing

Ingredients:
1/2 cup natural wild rice
Fine sea salt
1 cup basmati rice
6 tablespoons (3/4 stick) salted butter
2 cups diced celery (from 5 stalks)
2 cups diced yellow onion (from 1 large)
3 garlic cloves, minced
2 teaspoons minced fresh thyme
1/2 cup shelled salted pistachios, crushed
8 ounces cooked chestnuts, roughly chopped
2 tablespoons minced fresh parsley

Instructions:
Put wild rice in a fine-mesh sieve and rinse it under cold running water, swishing rice with your hand until water runs clear. Transfer rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour rice back into sieve to drain.
Cook rices separately: Combine wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender and curling into a C shape, 20-25 minutes.
At the same time, combine basmati rice, 1/2 teaspoon salt, and 13/4 cups water in another small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender, 25 minutes.
Combine rices in a large bowl and cover.
Cook the vegetable base: Heat butter in a large skillet over medium heat. Add celery and onion and cook, stirring often, until vegetables are limp but still bright, about 10 minutes. Add garlic and thyme and cook, stirring, for 5 minutes.
Pour over rices, scraping the pan for the juices, and stir to combine. Add pistachios, chestnuts, and parsley and mix thoroughly.
Caramelized Pork Rinds

Ingredients:
1/2 cup dark amber pure maple syrup
1 5-ounce package fried pork rinds with skin (chicharrones)
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon salt
or to taste

Instructions:
Heat syrup in a 4-6-quart heavy pot over medium heat until large bubbles cover bottom, about 2 minutes. Gently stir in pork rinds with a wooden spoon until coated, then cook, stirring constantly, until caramelized, 2-3 minutes.
Remove from heat. Toss with cayenne and salt. Spread to cool on a rimmed baking sheet.
Corned Beef Hash with Eggs

Ingredients:
6 dried red New Mexico hatch or guajillo chiles, stemmed, seeded
1/4 medium red onion, chopped
1 garlic clove
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic or white wine vinegar
6 tablespoons (3/4 stick) unsalted butter
1 medium red onion, thinly sliced
6 garlic cloves, smashed
2 cups thinly sliced green cabbage
1 1/2 pound Yukon Gold potatoes (about 4 large), peeled, coarsely grated
1 teaspoon Four Seasons Blend
12 ounces cooked corned beef, cut into matchstick-size pieces
6 large eggs
1/4 cup chopped fresh flat-leaf parsley

Instructions:
Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.
Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.
Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.
Add potatoes and Four Seasons Blend; cook until potatoes are crisp, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Make 6 divots in hash. Crack 1 egg into each divot.
Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.
Fried Chicken

Ingredients:
1 quart buttermilk
3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons kosher salt
Freshly ground pepper
Peanut oil, for frying
Deep-fry thermometer

Instructions:
Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
Spicy and Greasy Rhode Island Calamari

Ingredients:
1 lb cleaned medium squid (4"-5″), with tentacles
3/4 cup cornstarch
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
About 6 cups peanut, canola, or other vegetable oil, for deep-frying
2 cups buttermilk
4 tablespoons unsalted butter
4 large garlic cloves, finely chopped
1 cup sliced hot cherry peppers in vinegar, drained
2 tablespoons chopped fresh Italian parsley
Deep-fry thermometer

Instructions:
The squid can be cleaned (if necessary) and cut in the morning, then covered and refrigerated. The fry mix can also be made early in the day.
Cut squid bodies into 1/2″ rings and put in a colander set over a bowl; add whole tentacles. Cover and refrigerate until ready to use (up to 6 hours).
Combine cornstarch, flour, cornmeal, salt, and both peppers in a large bowl and whisk well. Refrigerate if not using within an hour or two to prevent humidity from changing the mixture.
Line a baking sheet with paper towels. Heat 3" of oil in a 4-quart Dutch oven over medium heat (or in a deep fryer) until it registers 360° on a deep-fry thermometer.
While oil is heating, pour buttermilk into a large bowl and drop squid into it. Stir with a Chinese wire-mesh skimmer to coat, then lift about half of squid pieces from buttermilk, allowing excess buttermilk to drip back into bowl, and drop pieces into the dry mix. Rinse and dry the wire skimmer. Toss pieces to coat evenly with the mix, then lift them out with skimmer, gently shake off excess fry mix, and transfer to a plate. Bread remaining squid. Rinse and dry skimmer.
Heat a 10″-12″sauté pan over medium heat and add butter. Once it melts, add garlic and sauté until golden. Add drained cherry peppers and toss to combine. Turn heat down to low while you fry squid.
When the oil is hot, carefully drop half the squid pieces into oil. If any of the pieces stick to the bottom of the pot, loosen with tongs. Turn squid occasionally to cook evenly; it will only take about 1 1/2 minutes until they are crisp and golden.
Fry remaining squid and drain.
Add all of fried squid to the hot pan with the garlic and sliced peppers, sprinkle with chopped parsley, and quickly and gently toss (only twice). Divide among 4 small plates and serve immediately.
Grilled Iceberg Wedges with Buttermilk-Basil Dressing

Ingredients:
3 strips of thick-cut bacon, cut into 1-inch pieces
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon white wine vinegar
2 tablespoons coarsely chopped basil
Salt
Freshly ground pepper
1 small head of iceberg lettuce, outer leaves removed, head quartered through the core
Vegetable oil
for brushing

Instructions:
Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.
Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley

Ingredients:
1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core
1 large fennel bulb, sliced lengthwise 1/3 inch thick
1/4 cup extra-virgin olive oil, plus more, for brushing
Salt
Freshly ground black pepper
1 cup parsley leaves, half left whole and half roughly chopped
2 tablespoons sherry vinegar
1 teaspoon mustard
1/2 teaspoon honey
Pecorino cheese
for shaving

Instructions:
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.
Grilled Potato Salad with Cornichons and Dill

Ingredients:
2 pounds medium to large Yukon Gold potatoes (4 to 6 potatoes)
1/4 cup extra-virgin olive oil plus 1 tablespoon
Salt
Freshly ground black pepper
8 cornichons, finely chopped, plus 2 pickled onions from the jar, minced
2 tablespoons cider vinegar
3 tablespoons finely chopped dill

Instructions:
In a large saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until just tender when poked with a fork, about 10 minutes. Drain and let cool slightly.
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl. Add 1 tablespoon of the olive oil, season with salt and pepper and toss.
Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes. Flip and grill until the potatoes are browned and completely tender, 4 to 5 minutes longer. Return the potatoes to the bowl.
In another large bowl, mix the cornichons with the pickled onions, the vinegar, dill and the remaining 1/4 cup of oil. Add the potatoes, season with salt and pepper and toss well. Let stand for at least 10 minutes, then serve warm or at room temperature.
Grilled Red Snapper with Smoked Almond-Herb-Garden Chimichurri

Ingredients:
One 3 1/2 -pound red snapper, cleaned and scaled at room temperature, 1 jalapeño, seeded and minced, 1 garlic clove, crushed, Salt and freshly ground pepper, 6 lemon slices, plus wedges for serving, 1 small shallot, thinly sliced, Extra-virgin olive oil for grilling, 1/4 cup chopped mixed herbs, such as chives, basil, oregano and tarragon, 2 tablespoons smoked almonds, chopped, 1 teaspoon minced shallot, 1 teaspoon lemon juice, 1/3 cup extra-virgin olive oil, Salt and freshly ground pepper

Instructions:
Set the fish on a wire rack and let sit until dry, about 30 minutes, turning once or twice. Make five 1/4-inch deep slashes into the flesh on both sides. In a small bowl, combine the jalapeño and garlic and season with salt and pepper. Rub the mixture into the slashes and any remaining into the cavity. Add the lemon and shallot slices to the cavity. Rub the fish all over with oil and season generously with salt and pepper.
Light a grill and wire-brush any debris from the grates. Wipe off any debris and rub the grates generously with oil. Alternatively, rub a large fish basket with oil and add the fish.
Grill the fish over medium-high heat covered, without touching for 15 minutes, until lightly charred and the skin releases from the grates easily. Using a carving fork, carefully lift the fish and slip a large spatula underneath. Gently flip the fish and grill the other side until the skin releases and the flesh is cooked through, about 15 minutes longer. Transfer the fish to a platter and let sit for 10 minutes.
In a bowl, combine the herbs, almonds, shallot, lemon juice and olive oil and season with salt and pepper.
Using a spoon, pull out the row of pin bones that run along the top ridge of the fish. Carefully separate the top fillet from the center bone and transfer it to a plate. Lift the bone and discard. Transfer the bottom fillet to the platter. Serve with the Chimichurri sauce and lemon wedges.
Turkish Grilled Turkey or Chicken with Tangy Herbed Yogurt

Ingredients:
1 9-pound whole turkey or chicken
2 tablespoons Aleppo pepper flakes or Korean pepper flakes (gochugaru)
1 head garlic, peeled and mashed to a paste (about 3 tablespoons)
1 1/2 tablespoons kosher salt (Diamond crystal), plus more for seasoning
1 teaspoon freshly ground pepper, plus more for seasoning
1 tablespoon ground coriander
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 lemons, halved
2 cups whole milk Greek-style yogurt
2 tablespoons chopped chives
2 tablespoons chopped parsley
2 teaspoons chopped oregano
Tabbouleh for serving

Instructions:
Using very sturdy kitchen scissors, cut on either side of the backbone and remove it. With the turkey or chicken skin side down and using a large sturdy knife, place the blade of the knife in the center of the breast bone, lengthwise. Using a meat mallet, firmly whack the knife to partially split the bone. Press the turkey or chicken to flatten slightly. Turn the turkey skin side up and press until flattened. Starting from the neck end, work your hands between the skin and flesh, being careful not to tear the skin. Work your hands as far down the legs as possible
In a small bowl, combine the pepper flakes with all but 1 teaspoon of the garlic paste, the salt, pepper, coriander and 1/2 cup of the oil. Rub half of the mixture under the skin.
Set the turkey on a work surface skin side up and tuck the wing tips behind the shoulders. Using 2 very long metal skewers, pierce the turkey crosswise diagonally, from drumstick through the opposite breast and through the wing forming a big X. Using the third skewer, pierce the turkey sideways through each breast. Rub the remaining paste all over the turkey or chicken and set it in a baking dish. Add the lemon halves, cover with plastic and refrigerate at least 4 hours, preferably overnight.
In another small bowl, combine the yogurt with the chives, oregano and remaining 1 teaspoon garlic paste. Season with salt and pepper and whisk in the remaining 2 tablespoons of oil.
Light a grill and oil the grates. Grill over medium flame for about 1 3/4 to 2 hours, turning occasionally, until lightly charred in spots and an instant read thermometer inserted into the thigh nearest the joint registers 170°.
Let the turkey or chicken rest for 20 minutes before slicing. Serve with the yogurt sauce and Tabbouleh.
Beet Cured Lox

Ingredients:
1 cup freshly grated horseradish
3 3/4 cups grated beet (about 3 medium beets)
1 cup kosher salt
1/4 cup granulated sugar
1 1/2 pounds skin-on salmon filet
1 bunch dill

Instructions:
Grate beets and horseradish and mix together. Mix salt and sugar then spread generously on salmon filet. Spread beet and horseradish mixture on top of that. Scatter dill sprigs over the top, wrap in plastic wrap and refrigerate until cured, about 3 days.
When salmon feels firm, after about 3 days, remove toppings and discard. Gently rinse filet of remaining salt and sugar and pat dry. Slice very thinly to serve.
Plain Bagels

Ingredients:
1 envelope active dry yeast (1/4 ounce)
1 1/2 tablespoons plus 1/4 cup honey, divided
1 tablespoon non-diasatic malt powder (such as King Arthur brand)
3 tablespoons neutral oil, plus more for greasing
9 cups high gluten flour such as bread flour
2 teaspoons kosher salt

Instructions:
In the bowl of a stand mixer, whisk together 2 2/3 cups water, yeast, and 1 1/2 tablespoons honey. Let stand for 5 minutes.
Add malt, oil, flour, and salt and mix with the dough hook attachment at low speed for about 10 minutes, or until dough can "pull a window." To test, pinch off a small ball of dough and pull into a thin, see-through membrane without it tearing. If it tears, mix another minute or two.
Lightly oil a baking sheet. Portion dough into 5 1/2 ounce balls and place on the sheet. Cover loosely with plastic wrap, and refrigerate overnight.
Pull out dough to warm up for 30 minutes. Line 2 baking sheets with parchment paper. Preheat oven to 460°F. In a large wide pot, bring 4 quarts of water and 1/4 cup honey to a boil.
On a clean countertop, roll each ball into 9-inch long strands. Take strand by the ends and overlap together to form an "O". Pinch together seams to join. Let bagels rest for 5 minutes.
Reduce boiling water to a simmer. Working 3 or 4 at a time, drop bagels into boiling honey water for about 2 minutes per side. Lift out with a slotted spoon and sprinkle with toppings, if desired. Place 6 on each baking sheet and bake one sheet at a time in center of the oven until slightly browned, shiny and firm, about 10 to 12 minutes, turning after 6 minutes. Remove to a cooling rack to cool.
Broccoli Rabe Pasta with Golden Garlic

Ingredients:
1 large head of garlic, separated into cloves
1/3 cup extra-virgin olive oil, plus additional for drizzling
1/4 teaspoon crushed red pepper
8 ounces corkscrew or gemelli pasta
1 pound broccoli rabe, lower coarse stems discarded and remainder cut crosswise into 2-inch strips
Accompaniment: grated Parmigiano-Reggiano

Instructions:
Bring a 6- to 8-quart pasta pot of water to a rolling boil and season generously with salt.
Meanwhile, peel the garlic cloves, leaving them whole, then cut them lengthwise into thin slices. Cook the garlic slices in the olive oil in a heavy skillet over medium heat, stirring occasionally, until the oil bubbles, then reduce the heat to medium-low and cook the garlic slowly, stirring occasionally, until pale golden, 5 to 6 minutes. Stir in the red pepper and remove the pan from the heat (the garlic will continue to cook in the residual heat).
Add the pasta to the boiling salted water and cook it, stirring once or twice in the beginning, according to the package instructions. About 4 to 5 minutes before the pasta is done (depending on how tender your broccoli rabe is), stir in the broccoli rabe and continue to boil the mixture, uncovered, until the pasta is al dente and the broccoli rabe is tender.
Drain the pasta mixture in a colander and transfer it to a large serving bowl. Spoon the garlic/oil mixture over the pasta and drizzle it with additional olive oil to taste.
Grilled Bloody Mary

Ingredients:
2 pounds red tomatoes, halved
2 lemons, halved
7 small-to-medium celery stalks, preferably with leaves
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons freshly grated horseradish
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt, plus more, for seasoning
1/2 teaspoon freshly ground black pepper, plus more, for seasoning
8 ounces (1 cup) vodka
Tabasco sauce or Sriracha
for serving

Instructions:
Light a grill and set it up for direct heat or preheat a grill pan. Brush the grill grates with oil and arrange the tomatoes and lemons cut side down and grill over high heat until well browned on the bottoms, 4 to 5 minutes. Grill 3 of the celery stalks, turning occasionally, until the leaves are dark brown or black and the stalks are blistered in spots, 5 to 6 minutes. Grill the remaining 4 celery stalks just until the leaves are singed, about 1 minute.
Transfer the tomatoes and fully grilled celery stalks to a food processor and let cool slightly. Squeeze 3 tablespoons of juice from the lemons and add it to the food processor; reserve the lemons. Add the Worcestershire, horseradish, sugar, 1 ½ teaspoons of salt and ½ teaspoon black pepper to the processor and process until as smooth as possible.
Strain the Bloody Mary mix through a fine sieve into a liquid measuring cup, pressing on the solids; you should have at least 2 cups of mix. Season the mix with more lemon juice, salt and pepper, if desired.
For each drink: In an ice-filled cocktail shaker, combine ½ cup Bloody Mary mix with 2 ounces of vodka; close and shake well. Pour the Bloody Mary into a tall ice-filled, garnish with a singed celery stalk and serve with Tabasco or Sriracha, for seasoning. Fill the cocktail shaker with clean ice before making each drink.
Grilled Lemon Shandy

Ingredients:
6 lemons, halved plus 1 lemon, sliced into 6 rounds
1/2 cup simple syrup (see Note)
1 3/4 cups ice water
Six 12-ounce pilsners

Instructions:
Light a grill and set it up for direct heat or preheat a grill pan. Oil the grates and grill the halved lemons cut side down over high heat until nicely browned, 4 to 5 minutes. Meanwhile, grill the lemon slices, turning once, until nicely charred on both sides, 4 to 5 minutes. Transfer to a plate and let cool slightly. Squeeze the juice from the halved lemons into a liquid measuring cup until you have about 3/4 cup.
In a pitcher, combine the grilled lemon juice with the simple syrup and the ice water. Stir until the lemonade is well chilled.
Pour the beers into six large glasses and top each with about ½ cup of lemonade. Garnish with a grilled lemon slice and serve.
Lemongrass Pork Patties With Vietnamese Dipping Sauce

Ingredients:
1 pound ground pork
3 large cloves of garlic, minced (about 2 tablespoons)
1/4 cup thinly sliced scallion greens (from 3 to 4 scallions)
1 stalk lemongrass, tough outer layers removed, lower 6 inches of tender bulb, finely chopped
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons fish sauce (such as nuoc mam or nam pla)
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1 1/2 tablespoons rice vinegar, plus more to taste
1 tablespoons sugar, plus more to taste
1/4 cup water
1 tablespoon plus 1 teaspoon fish sauce
Pinch of crushed red pepper
12 lettuce leaves, such as Boston lettuce or iceberg
Herb sprigs
such as mint
cilantro and Thai basil

Instructions:
In a large bowl, use your hands to mix together all of the ingredients, then form the mixture into twelve 2-inch patties (about 3/4 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
Preheat the grill for at least 10 minutes and set it up to grill over moderately high heat. Oil the grates. Grill the patties until brown grill marks form on the bottom, about 4 minutes. Flip the patties, then grill for 3 to 4 minutes longer, until cooked through but still juicy.
In a small mixing bowl, whisk the vinegar with the sugar and water. Add the fish sauce, then taste and season with more vinegar or sugar, depending on your taste.
Arrange the lettuce leaves and herb sprigs on a platter. To serve, wrap the pork patties and herb sprigs in lettuce and dip in the sauc
Grilled Paloma

Ingredients:
1 medium to large yellow or pink grapefruit, halved
2 limes, halved
Kosher salt or coarse sea salt, for the glass
Ice
4 ounces (1/2 cup) tequila
1 ounce agave nectar or simple syrup (see Note)
2 ounces club soda

Instructions:
Light a grill and arrange it for direct heat or preheat a grill pan. Grill the grapefruit and the limes over high heat until well browned on the bottoms, 4 to 5 minutes. Let cool slightly.
Arrange some salt on a small plate. Moisten the rims of 2 high ball glasses and coat with salt.
For each cocktail: Fill a shaker with ice and add 2 ounces of squeezed grapefruit juice, 1 ounce of squeezed lime juice, 2 ounces tequila and ½ ounce agave nectar. Close the shaker and shake well. Fill one of the prepared glasses with ice and strain the drink into the glasses. Top with 1 ounce of club soda and serve. Fill the shaker with clean ice to make the second cocktail.