iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Maple Barbecue Grilled Chicken

Ingredients:
2 Tbsp. extra-virgin olive oil
3 garlic cloves, crushed
6 Tbsp. double-concentrated tomato paste
½ cup pure maple syrup
¼ cup soy sauce
¼ cup Worcestershire sauce
2 Tbsp. unseasoned rice vinegar
4 tsp. Sriracha or other hot sauce
Vegetable oil (for grill)
1 (3½–4-lb.) whole chicken, cut into 6–8 pieces, or whatever bone-in cut of chicken you feel like cooking
Kosher salt

Instructions:
Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F–145°F, 18–25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.
Spiced Lamb and Dill Yogurt Pasta

Ingredients:
3 large egg yolks
2 cups kefir (cultured milk) or plain whole-milk yogurt
3 cups (lightly packed) dill fronds with tender stems (about 1 large bunch), divided
3 garlic cloves, divided
3 Tbsp. unsalted butter
½ cup pine nuts or slivered almonds
½ cup dried currants or raisins
1 tsp. kosher salt, plus more
1 Tbsp. ground cumin
1½ tsp. freshly ground black pepper
1 lb. ground lamb
1 lb. orecchiette or other short pasta
½ lemon

Instructions:
Combine egg yolks, kefir, and 1½ cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 1½ cups dill and set aside separately.
Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.
Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you’re making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). Drain pasta and return to pot.
Pour reserved purée over pasta and set over medium heat. Cook, stirring constantly, until sauce thickens enough to cling to pasta and just comes to a simmer, about 3 minutes. Remove from heat; finely grate zest from lemon half over pasta, then squeeze in juice. Season with salt.
Divide pasta among bowls and top with lamb mixture.
Salt-and-Pepper Fish

Ingredients:
1 cup short-grain sushi rice
8 scallions
1 (1") piece ginger, peeled, finely grated
3 Tbsp. vegetable oil, divided
1½ lb. skinless, boneless cod, cut into 2” pieces
Kosher salt
2 tsp. freshly ground black pepper
1 Tbsp. unseasoned rice vinegar
1 tsp. sugar
2 Tbsp. unsalted butter
cut into pieces

Instructions:
Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
Transfer rice to a platter and top with fish; pour any pan juices over.
Salmon Burgers With Ginger and Quick-Pickled Cucumbers

Ingredients:
1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns
lightly toasted

Instructions:
Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4–5 times (be careful not to make it too smooth). Transfer to a large bowl.
Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won’t need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don’t want to overcook).
Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.
Fish Tacos al Pastor

Ingredients:
10 guajillo chiles, seeds removed
3 morita chiles, seeds removed
3 lb. skinless striped bass or halibut fillets, cut crosswise into (1½"-wide) pieces
½ cup fresh orange juice
¼ cup store-bought or homemade achiote paste
5 garlic cloves, 4 whole, 1 finely chopped
¼ cup plus 3 Tbsp. fresh lime juice
1 Tbsp. plus 1½ tsp. kosher salt
½ red onion, finely chopped
1 habanero chile, finely chopped
2 cups finely chopped pineapple (from about ½ medium pineapple)
3 Tbsp. chopped cilantro, plus leaves for serving
Vegetable oil (for grill)
16 corn tortillas
Lime wedges (for serving)

Instructions:
Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 Tbsp. salt and purée until smooth, about 2 minutes. Set aside 1 cup chile sauce, uncovered, at room temperature for serving. Pour remaining sauce over fish and toss to coat. Cover and chill at least 1 hour and up to 3 hours.
Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, remaining finely chopped garlic clove, 3 Tbsp. lime juice, and 1½ tsp. salt in a medium bowl. Cover salsa and chill until ready to use.
Prepare a grill for medium-high heat; thoroughly clean grate and brush with oil. Working in batches if necessary, grill fish, leaving a few inches of space between each piece, until marinade is dried and beginning to char, about 2 minutes. Using a fish spatula, release fish from grate, turn, and continue to grill until charred on second side and flesh flakes easily with a fork, about 3 minutes more. Transfer to a cutting board and let rest 10 minutes.
Grill tortillas until just beginning to brown in spots, about 30 seconds per side. Top each tortilla with a piece of fish, then a schmear of reserved chile sauce, a spoonful of pineapple salsa, and some cilantro leaves. Serve with lime wedges for squeezing over.
Do Ahead: Pineapple salsa can be made 4 hours ahead. Keep chilled.
Nut Butter Granola Bars

Ingredients:
2 cups raw nuts (such as almonds, walnuts, pistachios, pecans, and/or blanched hazelnuts)
½ cup raw pumpkin seeds
3 Tbsp. extra-virgin olive oil, plus more for pan
2 cups old-fashioned oats, divided
1¼ cups dried fruit (such as tart cherries, raisins, currants, dates, apricots, and/or blueberries)
¾ cup unsalted or low-salt natural peanut butter
½ cup plus 2 Tbsp. honey
2 tsp. kosher salt
2 tsp. vanilla extract
1 large egg white

Instructions:
Preheat oven to 350°F. Toast nuts pumpkin seeds on a rimmed baking sheet until golden brown or slightly darkened in color, 10–12 minutes. Transfer to a food processor and let sit until cool enough to handle.
Reduce oven temperature to 300°F. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
Add 1 cup oats to nut mixture in food processor and pulse until nuts are a sandy consistency and no whole oats remain. Transfer to a large bowl.
Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add remaining 3 Tbsp. oil and stir to coat. Add peanut butter, but don’t stir it in; set aside.
Bring honey, salt, and vanilla to a boil in a medium saucepan over medium heat (it will bubble up). Reduce heat to medium-low and simmer, stirring occasionally, until it is foaming vigorously and smells like caramel, about 3 minutes.
Immediately pour honey mixture over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps.
Using a fork or small whisk, lightly beat egg white in a small bowl to thin out. Add to oat mixture and mix until egg white is no longer visible.
Scrape oat mixture into prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan—it helps to use the bottom of a heavy glass or metal measuring cup.)
Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 7 cuts crosswise will make bars that are about 6½x1"). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef’s knife, cut along marks to separate bars.
Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.
Zucchini-Lentil Fritters With Lemony Yogurt

Ingredients:
¾ cup whole-milk yogurt
2 Tbsp. fresh lemon juice
½ tsp. sugar
Kosher salt
1 cup red lentils (masoor dal)
1 medium zucchini (about 5 oz.)
½ medium onion, thinly sliced
1¾ tsp. kosher salt, divided, plus more
½ tsp. Kashmiri chile powder or ¼ tsp. cayenne pepper
¼ tsp. ground turmeric
1 cup parsley leaves with tender stems
1 Tbsp. finely grated lemon zest
1 cup ghee or neutral vegetable oil

Instructions:
Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt.
Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.
Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12 hours. (Soaking the lentils makes them tender and a lot easier to blend.)
Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece lengthwise into ¼"-thick planks. Stack a few planks and slice lengthwise into ¼"-thick matchsticks (about the size of a skinny french fry). Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt and toss to combine. Let sit until vegetables look wilted and softened and about 1 Tbsp. liquid has released into bowl, 30 minutes to 2 hours. Gently pat dry with paper towels to remove any excess moisture.
Drain lentils and transfer to a food processor. Add chile powder, turmeric, and ¾ tsp. salt. Pulse, scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion, parsley, and lemon zest. Toss with a rubber spatula to combine.
Line a rimmed baking sheet with paper towels; set a wire rack inside. Heat ghee in a medium cast-iron skillet over medium-high until a pinch of batter added to the pan sizzles and sputters. Using a large spoon, scoop out about ¼ cup batter, then use a second large spoon dipped in the hot ghee to carefully scrape into pan; flatten with ghee-coated spoon. Repeat to make 3 more fritters. Fry until deep golden brown underneath, about 3 minutes. Turn over with a wide slotted spatula and fry until deep golden brown on the second side, about 3 minutes. Transfer fritters to prepared rack to drain; season immediately with salt. Repeat with remaining batter (you end up with 8–10 fritters total).
Transfer fritters to a platter. Serve with lemony yogurt alongside.
Fried Onions

Ingredients:
1 cup vegetable oil, 2 cooking onions, finely sliced

Instructions:
Heat oil in a wok or frying pan over medium heat until hot enough to fry. Add one piece of onion to test the oil (it should begin to sizzle right away). Sauté onions for 15–20 minutes, until golden brown. Using a slotted spoon, transfer onions to a baking sheet lined with paper towels. Spread onions out to drain and cool.
Store in an airtight container for up to 7 days.
Sour Cream and Onion Potato Salad

Ingredients:
2 lb. baby Yukon Gold potatoes, 1 cup kosher salt, plus more, ¾ cup sour cream, ¼ cup mayonnaise, 1 Tbsp. onion powder, 2 tsp. Dijon mustard, 1 tsp. freshly ground black pepper, 1 garlic clove, finely grated, 1 bunch chives, thinly sliced, divided, ¼ small red onion, very thinly sliced through root end, ½ cup sour cream and onion potato chips

Instructions:
Place potatoes in a large pot and pour in 3 qt. water to cover. Add 1 cup salt and bring water to a boil over medium-high heat. (Yes, this is a lot of salt, but it’s the right amount to ensure potatoes are seasoned through and through.) Reduce heat and simmer, adjusting heat as needed, until potatoes until fork-tender, 15–20 minutes. Scoop out ½ cup potato cooking liquid and set aside. Drain potatoes in a colander and let sit until cool enough to handle, about 10 minutes.
Meanwhile, combine sour cream, mayonnaise, onion powder, mustard, and pepper in a large bowl and mix well to combine. Add garlic and half of chives and mix just to incorporate.
Place red onion in a fine-mesh sieve and rinse for several seconds to take away some of its raw bite. Pat dry with paper towels. Mix half of onion into dressing; set aside remaining onion for serving.
Working one at a time, set potatoes on a flat surface and crush slightly with the palm of your hand. Add to bowl with dressing along with ¼ cup potato cooking liquid. Do this while the potatoes are still warm so that they can absorb all of the seasoning. Don't worry if the dressing looks a little loose and watery at the beginning—it will all get absorbed and become creamier as it sits. Taste and season with more salt or, if your dressing looks too thick, a splash of potato cooking liquid.
Top potatoes with remaining chives and reserved onion and crumble potato chips over.
Tropi-Cobb Salad

Ingredients:
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground turmeric
½ tsp. crushed red pepper flakes
7 Tbsp. extra-virgin olive oil, divided
6 garlic cloves, lightly crushed
4 skinless, boneless chicken thighs, cut into (¾") pieces
Kosher salt
2 Tbsp. fresh lime juice
2 ripe avocados, sliced
2 small ripe mangoes, sliced
¼ red onion, thinly sliced
6 cups torn Little Gem or green lettuce leaves
1 cup cherry tomatoes, halved
Flaky sea salt
mild red pepper flakes
and basil and/or mint leaves (for serving)

Instructions:
Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high. Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes. Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.
Pork Meatballs and Cucumber Salad

Ingredients:
¼ cup golden raisins
2 lb. thin-skinned cucumbers (such as Persian, English hothouse, and/or kirby) cut into bite-size pieces
2½ tsp. kosher salt, divided, plus more
3 Tbsp. extra-virgin olive oil, divided
3 Tbsp. pine nuts
¾ cup Castelvetrano olives, pitted, divided
1 large egg
2 garlic cloves, finely grated
½ cup panko (Japanese breadcrumbs)
3 Tbsp. finely chopped parsley
¼ tsp. crushed red pepper flakes, plus more for serving
Freshly ground black pepper
1 lb. ground pork
½ small red onion, very thinly sliced (use a mandoline if you have one)
2 cups tender herb leaves (such as mint and/or parsley)
1 Tbsp. red wine vinegar
Plain whole-milk Greek yogurt (for serving)

Instructions:
Place racks in upper and lower thirds of oven; preheat to 425°F. Place raisins in a small bowl and pour in hot water to cover; let sit until ready to use.
Place cucumbers in a colander or sieve set in or over a large bowl; sprinkle with 1 tsp. salt and toss to combine. Let sit while you make the meatballs. (It will seem like a lot of cucumbers at first, but they will shrink down as they drain.)
Meanwhile, drizzle 2 Tbsp. oil over a large rimmed baking sheet. Arrange pine nuts in an even layer on another rimmed baking sheet (use a quarter-sheet if you have one!).
Finely chop ¼ cup olives. Transfer to a large bowl and add egg, garlic, panko, parsley, 1½ tsp. salt, and ¼ tsp. red pepper flakes; season with black pepper. Drain raisins and add half to bowl; mix well to combine. Add pork and gently mix with your hands to incorporate. Working one at a time, scoop out heaping tablespoonfuls of pork mixture and form into balls (think about the size of a golf ball; you should get about 20). Arrange on oiled baking sheet, spacing 1" apart. Turn to coat.
Bake meatballs, rotating baking sheet front to back halfway through, until browned on bottom and cooked through, 10–15 minutes. Toast pine nuts on bottom rack until golden brown, about 3 minutes.
Coarsely chop remaining ½ cup olives. Gather cucumbers into a clean kitchen towel and squeeze out any excess liquid into bowl (don’t worry if they get a little smashed); discard liquid. Wipe out bowl and combine cucumbers, olives, pine nuts, onion, herbs, and remaining raisins in bowl; toss to combine. Drizzle in vinegar and remaining 1 Tbsp. oil, season with salt and black pepper, and toss again to coat.
Swoosh a generous scoop of yogurt over each plate, then top with salad and meatballs. Season with more black pepper and red pepper flakes if desired.
Frozen Avocado Cake

Ingredients:
Softened butter (for the pan)
8 whole graham crackers (120 g)
11 digestive biscuits or 4 additional graham crackers (60 g)
2 (14 oz/397 g) cans sweetened condensed milk
3 Hass avocados
1 pound (455 g) cream cheese, at room temperature
Pinch fine sea salt
2 lemons
2 limes

Instructions:
Preheat the oven to 350°F (180°C). Lightly butter the inside of a 9-inch (23-cm) springform pan.
Make the crust: Crumble the crackers and cookies into a medium bowl. Use a pestle or the bottom of a heavy bottle to crush them into fine crumbs. Add ⅓ cup (75 ml) of the condensed milk and stir until very well combined. (You can grind the crumbled graham crackers and mix them with the condensed milk in a food processor if you prefer.) Press the crumb mixture firmly and evenly into the bottom of the pan. Bake until the crust looks a little darker and smells sweet and toasty, 12 to 15 minutes. Cool the crust in the pan on a wire rack.
One at a time, cut an avocado in half lengthwise. Twist the halves to separate them. Hold the half with the pit in one hand. Holding the knife in your other hand, rap the knife blade into the pit to lodge it there. Twist the knife to loosen and remove the pit. Use a large spoon to scoop the avocado flesh onto a chopping board, discarding the skins. Coarsely chop the avocados.
Add the chopped avocados, cream cheese, remaining condensed milk, and salt to a food processor. (You can combine the filling in a blender instead but you may need to work in batches.) Grate the zest of 1 lemon and set aside. Squeeze the zested lemon and the limes (you should have about ⅓ cup/75 ml lemon), reserving the remaining lemon for garnish. Add the juice to the avocados and process the mixture until smooth, scraping down the sides of the bowl as needed.
Spread the filling in the cooled crust and sprinkle with the grated lemon zest. Cover the pan and freeze until the filling is firm, at least 6 hours or preferably overnight.
Let the frozen cake stand at room temperature for 15 to 30 minutes before slicing. Dipping a thin knife into hot water between each cut, slice the cake into wedges and serve, topping each serving with freshly grated lemon zest.