iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Braised Spiced Pork with Cao Lau Noodles

Ingredients:
2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon hot chili paste (such as sambal oelek)
2 teaspoons kosher salt
2 teaspoons sugar
1 1/2 teaspoon Chinese five-spice powder
1 pound boneless pork shoulder (Boston butt), halved
1 pound skin-on pork belly, halved
2 tablespoons vegetable oil
6 garlic cloves, finely chopped
1/2 cup plus 1 tablespoon vegetable oil
4 wonton or egg roll wrappers, cut into 4 squares
Kosher salt
1 pound dried wide rice noodles
8 ounces mung bean sprouts (about 2 cups)
1 Fresno chile, with seeds, sliced
1 lime, cut into wedges
Mixed fresh tender herbs (such as mint
cilantro
and Thai basil)
hot chili paste (such as sambal oelek; for serving)

Instructions:
Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate.
Pour off all but 1 tablespoon fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1–1 1/2 hours. Let cool in liquid.
DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.
Heat 1/2 cup oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.
Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 tablespoon oil; set aside. (Keep pot of boiling water handy for reheating noodles.)
Remove pork from braising liquid and slice 1/4" thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add 1/2 cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.
Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.
DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.
Crisp Hoi An Pancakes

Ingredients:
1 cup rice flour
1/2 teaspoons ground turmeric
1/2 teaspoons kosher salt
5 tablespoons (or more) vegetable oil, divided
4 ounces small shrimp, peeled, deveined
Kosher salt, freshly ground pepper
6 scallions, thinly sliced
4 ounces mung bean sprouts (about 1 cup)
Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
Nuoc Cham

Instructions:
Whisk flour, turmeric, salt, and 1 1/2 cups water in a large bowl until smooth. Cover and let sit at room temperature 1 hour (this allows the rice flour to hydrate; the batter will get creamier as it sits).
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook, tossing often, until cooked through, about 3 minutes. Transfer to a plate.
Wipe out skillet and return to medium high heat. Add remaining 4 tablespoons oil. Mix batter to reincorporate rice flour, pour 1/2-cupful into skillet, and swirl pan to evenly spread out batter. (Be careful: Batter will splatter.) Cook pancake, shaking pan occasionally, until almost cooked and edges begin to curl, about 4 minutes. Top with one-fourth of scallions, one-fourth of bean sprouts, and one-fourth of shrimp and cook until pancake is golden brown and crisp, about 1 minute. Using a spatula, fold pancake in half, forming a half-moon. Transfer to paper towels to drain. Repeat with remaining batter (mixing before adding to pan), scallions, bean sprouts, and shrimp to make 3 more pancakes, adding more oil to skillet as needed.
Cut pancakes into wedges. To eat, tuck each wedge inside a lettuce leaf along with some herbs and dip in Nuoc Cham.
Sautéed Radishes with Bacon

Ingredients:
2 ounces chopped slab bacon
3/4 pound halved (quartered if large) red radishes
2 teaspoons apple cider vinegar
1/2 teaspoon sugar
1/4 cup parsley leaves
salt
pepper

Instructions:
Cook 2 ounces chopped slab bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes.
Add 3/4 pound halved (quartered if large) red radishes. Cook, tossing occasionally, until radishes are tender and bacon is crisp, 8–10 minutes.
Pour off all but 1 tablespoon. fat. Add 2 teaspoons apple cider vinegar and 1/2 teaspoon sugar. Toss with 1/4 cup parsley leaves; season with salt and pepper.
Runner Beans with Swiss Chard Stems and Basil

Ingredients:
3 tablespoons olive oil, divided
8 ounces fresh runner beans, trimmed
1 cup thinly sliced Swiss chard stems (from about 1 large bunch)
Kosher salt, freshly ground pepper
8 ounces green beans, trimmed, half halved lengthwise
1 cup fresh basil leaves
2 tablespoons red wine vinegar

Instructions:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add runner beans and Swiss chard stems, season with salt and pepper, and cook, tossing often, until crisptender, about 5 minutes. Transfer runner bean mixture to a large bowl and toss with green beans, basil, vinegar, and remaining 2 tablespoons oil; season with salt, pepper, and more vinegar, if desired.
Roast Lamb with Artichokes and Lemons

Ingredients:
1/4 cup olive oil, 1 5–7-pound bone-in lamb shoulder, Kosher salt, freshly ground pepper, 2 cups dry white wine, 1 14-ounces can whole peeled tomatoes, 1 head garlic, halved crosswise, 1/4 teaspoon crushed red pepper flakes, 2 lemons, halved crosswise, 6 baby artichokes, 1/2 cup olive oil, 4 anchovy fillets, packed in oil, drained, 1 garlic clove, finely chopped, 1/4 cup fresh flat-leaf parsley leaves, 2 tablespoons fresh mint leaves, 1/4 teaspoon crushed red pepper flakes, Kosher salt

Instructions:
Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12–15 minutes. Transfer lamb and oil to a roasting pan.
Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2–2 hours. (Remove artichokes if they become too soft before meat is done.)
Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.
Strawberry-Basil Shortcakes

Ingredients:
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoons kosher salt
2 cups all-purpose flour, plus more for surface
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 cup heavy cream
1 large egg, beaten to blend
1 1/2 pounds fresh strawberries, hulled, quartered (about 3 cups), divided
4 tablespoons sugar, divided
2 sprigs basil
2 cups heavy cream
2 tablespoons crème fraîche

Instructions:
Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).
Turn out dough onto a lightly floured surface and pat into a 12x4" rectangle about 3/4" thick. Cut out rounds with a 2 1/2" biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 tablespoon water in a small bowl. Transfer rounds to a parchmentlined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.
DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
Meanwhile, toss basil, 1 tablespoon sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.
Using an electric mixer, beat cream, crème fraîche, and remaining 1 tablespoon sugar to soft peaks, about 4 minutes.
Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.
24th Street Spritz

Ingredients:
4 celery stalks, chopped
1 cup sugar
1/4 cup celery seeds
1 1/2 cups gin
1/3 cup fresh lemon juice
Seltzer or club soda
8 celery heart stalks (from 2 bunches)
8 lemon wedges
Cheesecloth (optional)

Instructions:
Bring celery, sugar, celery seeds, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer until celery is soft and liquid is reduced by half, 30–35 minutes. Strain through a fine-mesh sieve into a small bowl, pressing on solids. Strain celery syrup again, if desired, through cheesecloth-lined sieve (to make liquid clearer).
DO AHEAD: Syrup can be made 2 weeks ahead. Cover and chill.
Stir gin, lemon juice, and 1 cup celery syrup in a large pitcher. Divide among glasses filled with ice and top off with seltzer. Garnish with celery stalks and lemon wedges.
Grilled Chicken with Arugula and Warm Chickpeas

Ingredients:
6 tablespoons olive oil, divided, plus more
1 15-ounces can chickpeas, rinsed
4 sprigs thyme
1/4 teaspoon crushed red pepper flakes
8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds total)
Kosher salt, freshly ground pepper
3 cups arugula with tender stems
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Flaky sea salt (such as Maldon)

Instructions:
Heat 2 tablespoons oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 tablespoons oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
Grilled Steak with Parsley-Parmesan Salad

Ingredients:
1 1/2 pounds flatiron steak, 3 tablespoons olive oil, divided, plus more, Kosher salt, freshly ground pepper, 2 cups fresh flat-leaf parsley leaves, 2 ounces Parmesan, shaved, 1 tablespoon fresh lemon juice

Instructions:
Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.
Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5–7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.
Garlic Shrimp with Chiles de Árbol

Ingredients:
1 pound small shrimp
1/2 cup olive oil, separated into 2 parts
4 finely chopped garlic cloves, separated into 2 parts
2 crumbled dried chile de árbol or 1/2 teaspoon crushed red pepper flakes, separated into 2 parts
salt
chopped fresh flat-leaf parsley
crusty bread for serving

Instructions:
Peel and devein 1 pound small shrimp. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 2 finely chopped garlic cloves and 1 crumbled dried chile de árbol or 1/4 teaspoon crushed red pepper flakes.
Cook, stirring occasionally, until garlic is barely golden, about 1 minute. Season half of shrimp with salt and cook until just cooked through, about 1 minute per side; transfer shrimp and oil to a bowl. Repeat with 1/4 cup olive oil, 2 finely chopped garlic cloves, 1 crumbled dried chile de árbol, and remaining shrimp.
Return first batch of shrimp and oil to skillet. Season with salt; toss in chopped fresh flat-leaf parsley. Serve with crusty bread.
Pan-Seared Squid with Lemony Aioli and Greens

Ingredients:
1 large egg yolk, 1 garlic clove, finely grated, 1 tablespoon fresh lemon juice, 1/2 cup olive oil, 1/4 cup plus 2 tablespoons grapeseed or vegetable oil, Kosher salt, freshly ground pepper, 1 pound cleaned squid, bodies halved lengthwise, tentacles left whole, 1 tablespoon Sherry vinegar or red wine vinegar, 1/4 teaspoon crushed red pepper flakes, 8 cups purslane or watercress with tender stems, 1 teaspoon finely grated lemon zest

Instructions:
Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.
Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.
Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
Serve salad with aioli.
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
Strawberry-Rhubarb Salad with Mint and Hazelnuts

Ingredients:
1/2 cup blanched hazelnuts, 2 rhubarb stalks, thinly sliced on the diagonal, 2 tablespoons sugar, 1 tablespoon Cointreau or fresh orange juice, 1 tablespoon fresh lemon juice, 2 pounds strawberries, hulled, quartered, 1/4 cup torn fresh mint leaves

Instructions:
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
Horseradish-Dill Schmear

Ingredients:
8 ounces whipped cream cheese (about 1 cup)
1/2 cup finely chopped fresh dill
1/4 cup prepared horseradish
Kosher salt

Instructions:
Mix cream cheese, dill, and horseradish in a small bowl; season with salt.
Past Derby Winner

Ingredients:
3 fresh mint leaves, plus more for garnish, 10 drops Meyer lemon bitters, such as Brooklyn Hemispherical*, 3/4 ounce freshly squeezed lemon juice, 1/2 ounce mint simple syrup, "1 ounce Rok Hill Farms Bourbon or Blantons", Sparkling wine such as Prosecco

Instructions:
In a cocktail shaker, muddle the mint leaves with the bitters and lemon juice until the mint is slightly darkened but not completely crushed. Add the mint simple syrup and bourbon. Add about a half cup of ice and shake vigorously until well chilled, about 30 seconds.
Strain drink into a Champagne flute, top with sparkling wine, and garnish with a mint leaf.
Smoked Trout Salad

Ingredients:
1/4 small red onion, finely chopped, 1 celery stalk, finely chopped, 8 ounces smoked trout, skin and bones removed, flaked, 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon finely chopped fresh chives, dill, or flat-leaf parsley, 1 tablespoon fresh lemon juice, Kosher salt, freshly ground pepper

Instructions:
Mix onion, celery, trout, mayonnaise, sour cream, chives, and lemon juice in a medium bowl; season with salt and pepper.
DO AHEAD: Trout salad can be made 3 days ahead. Cover and chill.
Crispy Salt-and-Vinegar Potatoes

Ingredients:
2 pounds baby Yukon Gold potatoes, halved, quartered if large
1 cup plus 2 tablespoons distilled white vinegar
1 tablespoon kosher salt, plus more
2 tablespoons unsalted butter
Freshly ground black pepper
2 tablespoons chopped fresh chives
Flaky sea salt (such as Maldon)

Instructions:
Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
Heat butter in a large skillet over mediumhigh heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt.
Soy-Glazed Chicken Thighs with Asparagus and Scallions

Ingredients:
2 teaspoons aniseed
4 garlic cloves, finely chopped
1/4 cup fresh lime juice, plus wedges for serving
1/4 cup reduced-sodium soy sauce
2 tablespoons honey
8 chicken thighs (about 4 pounds)
1 bunch asparagus (about 3/4 pound), trimmed
2 bunches scallions, trimmed
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1/2 cup fresh cilantro leaves with tender stems

Instructions:
Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool; finely chop.
Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl. Add chicken and toss to coat. Let sit at least 30 minutes.
Preheat oven to 450°. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down.
Roast until fat begins to render, 15–20 minutes. Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer.
After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper.
Roast, shaking pan halfway through, until tender, 10–15 minutes (thinner stalks will cook more quickly).
Transfer chicken to a platter. Pour any pan juices into a glass measuring cup. Let sit a few minutes, then spoon off fat from surface.
Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges.
DO AHEAD: Chicken can be marinated 1 day ahead. Cover and chill.
Skillet Bruschetta with Beans and Greens

Ingredients:
8 3/4"-thick slices crusty bread, 6 tablespoons olive oil, divided, plus more, Kosher salt, freshly ground pepper, 2 garlic cloves, thinly sliced, 1/2 teaspoon crushed red pepper flakes, 2 15-ounces cans cannellini beans, rinsed, 1 bunch kale or mustard greens, ribs removed, leaves torn into bite-size pieces, 1/2 cup low-sodium vegetable or chicken broth, 1 tablespoon fresh lemon juice

Instructions:
Heat a large skillet over medium heat. Brush bread on both sides with 4 tablespoons oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.
Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.
Serve beans and greens mixture over toast, drizzled with oil.
Steak Salad with Caraway Vinaigrette and Rye Croutons

Ingredients:
2 slices seeded rye bread, torn into 1/4" pieces, 3 tablespoons plus 1/4 cup olive oil, divided, 1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces, Kosher salt, freshly ground pepper, 1 teaspoon caraway seeds, 2 tablespoons Sherry vinegar, 1 tablespoon whole grain mustard, 1/2 teaspoon honey, 4 small carrots, peeled, shaved lengthwise with a vegetable peeler, 4 cups mustard greens, ribs removed, leaves torn into bite-size pieces, 1 cup fresh flat-leaf parsley leaves with tender stems

Instructions:
Preheat oven to 400°. Toss bread with 2 tablespoons oil on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes; set aside.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, 8–10 minutes for mediumrare. Transfer to a cutting board; let rest 5 minutes before slicing.
Toast caraway seeds in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool.
Whisk caraway, vinegar, mustard, honey, and remaining 1/4 cup oil in a large bowl; season with salt and pepper. Add carrots, mustard greens, parsley, and steak and toss. Serve salad topped with reserved croutons.
DO AHEAD: Vinaigrette can be made 2 days ahead; cover and chill. Croutons can be made 1 day ahead. Store airtight at room temperature.
Blackberry-Vinegar Caramel Sauce

Ingredients:
1 cup sugar
1/4 cup unseasoned rice vinegar
10 ounces fresh or frozen blackberries (about 2 cups)

Instructions:
Cook sugar in a medium saucepan over medium heat, without stirring, until it begins to turn golden brown around the edges. Stir to incorporate melted sugar and cook, stirring occasionally, until all sugar is melted and caramel turns a deep amber color, 6–8 minutes.
Remove pan from heat and carefully add vinegar to caramel (mixture will bubble vigorously and seize), then add berries. Return pan to medium heat and cook, stirring occasionally, until seized caramel is melted and berries are softened, 6–8 minutes. Let cool.
DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill.