iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Eggplant Parmigiana

Ingredients:
1/4 cup olive oil
2 garlic cloves, finely chopped
1/4 teaspoon dried hot red-pepper flakes
1 (15-ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 cup coarsely chopped fresh basil
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
4 small Italian eggplants (1/2 pound each)
16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

Instructions:
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.
Prepare a gas grill for direct-heat cooking over moderate heat.
Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.
Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.
Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.
Crisp Chipotle Shrimp with Corn and Scallions

Ingredients:
1/3 cup mayonnaise
2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
3/4 teaspoon salt
4 cups corn (cut from about 7 ears)
1/3 cup water
4 scallions, thinly sliced
1 pound peeled and deveined large shrimp (about 21 to 25 per pound)
1 to 1 1/2 cups panko (Japanese bread crumbs)

Instructions:
Put oven rack in middle position and preheat oven to 475°F.
Stir together mayonnaise, chipotle with adobo sauce, and salt in a bowl.
Pulse 1 1/2 cups corn in a food processor with water and 2 tablespoons chipotle mayonnaise until coarsely puréed. Transfer mixture to a shallow 2-quart gratin dish. Stir in scallions and remaining corn.
Toss shrimp with remaining chipotle mayonnaise in bowl to coat.
Put 1 cup panko in another bowl, then add shrimp in small batches, tossing to coat evenly and shaking off excess (add more panko if needed). Arrange shrimp in 1 layer on top of corn. Roast until crumbs are golden and shrimp are just cooked through, about 18 minutes.
Grilled Haloumi Cheese and Lemon

Ingredients:
2 lemons
1/2 pound Haloumi cheese
1 large garlic clove
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 cup plus 2 tablespoons olive oil
4 (3/4-inch-thick) slices peasant or country-style bread
2 tablespoons finely chopped fresh dill

Instructions:
Prepare a gas grill for direct-heat cooking over moderately high heat.
Cut 8 thin slices from lemons, then squeeze enough juice from remainder to measure 2 tablespoons and put in a bowl.
Halve cheese diagonally, then cut each triangle, cut side down, into 1/3-inch-thick slices.
Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife, then add to lemon juice. Whisk in salt and sugar until dissolved, then add 1/4 cup oil, whisking until combined.
Separately toss lemon slices and cheese each with 1/2 tablespoon dressing.
Brush both sides of bread with remaining 2 tablespoons oil.
Grill bread, cheese, and lemon slices on grill rack, covered, turning over once (use a metal spatula to scrape under cheese to loosen before turning), until bread is toasted (2 to 3 minutes total), grill marks appear on cheese (3 to 4 minutes total), and lemons begin to wilt (4 to 6 minutes total).
Whisk dill into remaining dressing. Divide bread among 4 small plates and top with cheese and lemon slices. Drizzle with dressing and serve immediately.
Chocolate-Banana Tarts

Ingredients:
4 tablespoons butter, softened, 2 tablespoons sugar, 1/8 teaspoon salt, 1 large egg, 3/4 cup all-purpose flour, plus extra for rolling crust, 4 fluted 3-inch tart pans, 4 tablespoons uncooked rice or dried beans, 3 tablespoon heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon granulated sugar, 1 medium banana, halved crosswise, 3 tablespoon chocolate chips, melted, 2 teaspoon packed brown sugar

Instructions:
Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes. Divide dough in half; reserve half for Raspberry Marzipan Tarts or freeze, well-wrapped, for another use. Heat oven to 350°F. Divide remaining dough into 4 pieces and, with lightly floured fingertips, press 1 piece into each of 4 fluted 3-inch tart pans, working dough up the sides evenly. (If dough tears on the bottom, smooth dough over hole to close it up.) Prick pastry along bottom with a fork several times. Gently press a small square of foil into each pastry shell (do not press down hard) and top each with 1 tablespoon uncooked rice or dried beans (to prevent pastry from puffing up). Place on a baking sheet; bake 10 minutes. Remove foil and rice from pastry shells; discard. Return crust to oven. Cook until golden, about 9 minutes more. Cool completely.
Beat cream with vanilla and granulated sugar until stiff. Beat in half of banana, mashed well, then fold in chocolate. Divide filling among crusts; refrigerate 1 hour. Scatter brown sugar evenly on the bottom of a small nonstick pan, then slice remaining banana half into pan. Heat on low. When banana slices start to sizzle, stir to coat with sugar. When banana slices become translucent around edges, flip them over. Cook until slices are browned and caramelized on both sides. Top each tart with 3 banana slices and serve.
Raspberry-Marzipan Tarts

Ingredients:
4 tablespoons butter, softened
2 tablespoons sugar
1/8 teaspoon salt
1 large egg
3/4 cup all-purpose flour, plus extra for rolling crust
4 fluted 3-inch tart pans
4 tablespoon uncooked rice or dried beans
1 tablespoon butter, softened
2 teaspoon sugar
1 large egg yolk
1/4 cup almond flour (or almond meal)
2 tablespoon 2 percent milk
1 tablespoon apricot preserves
2 ounces fresh raspberries (about 28 berries)

Instructions:
Combine butter, sugar and salt in a bowl. Beat in egg, then flour, 1/4 cup at a time, until you get a shaggy dough (it holds together loosely, but it's not smooth or elastic). Dust a surface with flour, transfer dough to surface and, with lightly floured fingers, knead once or twice until a sticky dough forms. Wrap in plastic wrap; refrigerate at least 40 minutes. Heat oven to 350°F. Divide dough in half; reserve half for Chocolate-Banana Tarts or freeze, well-wrapped, for another use. Divide remainder into 4 pieces. With lightly floured fingertips, press 1 piece into each tart pan, working dough up the sides evenly. (If dough tears on bottom, smooth dough over hole to close it up.) Prick pastry along bottom with a fork several times. Gently press a small square of foil into each pastry shell (do not press down hard). Top each with 1 tablespoon uncooked rice or dried beans (to prevent pastry from puffing up). Place on a baking sheet and bake 10 minutes. Remove foil and rice from each crust; discard. Return crust to oven; cook until golden, about 5 minutes more. Keep oven on.
Combine butter and sugar. Beat in yolk, followed by flour, until combined. Beat in milk until incorporated. Divide filling among tart shells and bake until puffed, about 15 minutes.
Heat preserves with 1 tablespoon water in a small sauté pan over low heat until melted, about 3 minutes. Press through a sieve into a bowl. Let cool. Arrange about 7 raspberries on top of each tart. Brush glaze onto raspberries and drizzle remaining glaze over raspberries until covered. Serve immediately.
Monte Cristo Chicken

Ingredients:
1 tablespoon plus 1 1/2 teaspoon olive oil
4 boneless, skinless chicken breasts (about 6 ounces each)
Herbes de Provence
All-purpose flour (for dusting)
3 cloves garlic, sliced
1 shallot, chopped
1/4 cup dry white wine
1/4 cup chicken stock
Juice of 1/4 lemon
1 tablespoon butter
Julienned lemon zest (optional)

Instructions:
Heat oven to 375°F. Heat oil in a large ovenproof sauté pan over medium-high heat. Season chicken with salt, pepper and herbes de Provence. Dust with flour; tap off excess. Cook, meaty side down, 5 minutes. Turn over; cook 1 minute. Add garlic and shallot; stir 30 seconds. Add wine; cook 1 minute. Add stock; cook 30 seconds. Add lemon juice. Transfer pan to oven. Bake until chicken is cooked through, 9 to 13 minutes. Transfer chicken to cutting board. Place pan over medium heat; simmer sauce 1 minute. Add butter; swirl pan until butter incorporates and sauce thickens slightly. Cut each breast into 4 slices; transfer each to a plate; top with sauce and garlic. Serve with spinach ; garnish with zest, if desired.
Beet Salad

Ingredients:
4 medium red or golden beets (4 ounces each), stems and root ends removed
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon sunflower-seed oil
2 ounces lowfat goat cheese

Instructions:
Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
Saffron Risotto

Ingredients:
28 ounces chicken stock
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 cup arborio rice
1 cup white wine
Large pinch of saffron
1 tablespoon butter
1/4 cup grated Parmigiano-Reggiano
plus shavings for garnish (optional)

Instructions:
Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.
Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces

Ingredients:
1/4 cup Asian fish sauce*
1/4 cup fresh lime juice
1 teaspoon sugar
1 jalapeño chile, sliced into thin rings
1/3 cup soy sauce
1/4 cup unseasoned rice wine vinegar
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh cilantro, chopped
2 tablespoons whole coriander seeds
1 1/2 pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; about 24 to 30) shrimp, peeled with tails left intact, deveined
9 scallions, white and light-green parts only, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly coarse-ground black pepper
*Called nuoc mam or nam pla; available at Asian markets and in the Asian foods section of some supermarkets.
about 10 (8-inch) wooden skewers
soaked in water 30 minutes

Instructions:
In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.
In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.
Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.
Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.
Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish

Ingredients:
4 ripe plums, unpeeled, pitted and finely diced
2 tablespoons fresh ginger, peeled and minced
1/4 cup unseasoned rice wine vinegar
6 (8-ounce) salmon fillets with skin
3 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons freshly coarse-ground black pepper
1/2 cup hoisin sauce
1/4 cup scallions, white and green parts, thinly sliced
3 tablespoons sesame seeds
toasted

Instructions:
In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.
Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.
Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.
Grilled Lamb and Fig Skewers with Mint-Pepper Glaze and Grilled Eggplant

Ingredients:
2/3 cup apricot jam
1/3 cup red wine vinegar
1 tablespoon red pepper flakes
1 tablespoon finely grated lemon zest (from about 1 lemon)
1/4 cup fresh mint, chopped
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
3 pounds boneless leg of lamb, fat trimmed, cut into 1-inch cubes
12 fresh figs, halved vertically
1/4 cup olive oil
2 medium cloves garlic, minced (about 2 tablespoons)
1 tablespoon kosher salt
1 tablespoon freshly coarse-ground black pepper
2 eggplants, unpeeled, cut into 1-inch-thick slices
1/4 cup olive oil
1 tablespoon kosher salt
1 tablespoon freshly coarse-ground black pepper
about 30 (12-inch) metal skewers

Instructions:
In small saucepan over moderate heat, stir together jam, vinegar, red pepper flakes, and lemon zest. Bring to boil, then lower heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat and allow to cool 5 minutes. Stir in mint and set aside.
If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
In electric spice mill or clean coffee grinder, combine cumin and coriander seeds. Pulse several times to coarsely grind. In large bowl, toss together lamb, figs, and olive oil. Add garlic, ground cumin and coriander, salt, and pepper, and toss gently to combine. Thread lamb cubes and figs onto skewers.
Arrange eggplant slices on platter. Rub each slice on both sides with oil and sprinkle with salt and pepper.
Arrange skewers and eggplant on grill. Cook eggplant, turning once, until slices are golden and moist, about 3 to 4 minutes per side. Cook lamb to slightly less than desired doneness (cubes will continue to cook after being removed from grill), turning once and brushing with glaze during last 30 seconds of grilling on each side, about 4 minutes per side for medium-rare.
Arrange eggplant slices on serving platter, top with skewers, and serve.
Grilled Jerk Chicken with Scotch Bonnet Sauce and Mango Chutney

Ingredients:
6 tablespoons olive oil
5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
2 scallions, green and white parts, chopped (about 3 tablespoons)
1/4 cup dried thyme
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)
2 tablespoons vegetable oil
1 small red onion, thinly sliced
1 large ripe but firm mango, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)
1/2 cup cider vinegar
2 tablespoons (packed) brown sugar
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
7 Scotch bonnet chiles with seeds, finely diced (wear gloves when handling chiles)
"1/3 cup yellow deli mustard, such as Frenchs", 1/3 cup freshly squeezed orange juice (from about 1 orange)
2 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon (packed) brown sugar
1/8 teaspoon curry powder
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions:
In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.
In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.
Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa

Ingredients:
3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
1/4 cup red onion, finely diced (about 1/2 small onion)
2 tablespoons canned chipotle chiles in adobo, minced
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup whole cumin seeds
6 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you)
3 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly coarse-ground black pepper

Instructions:
In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.
If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
Panko Pork Cutlets with Pineapple and Ginger Salsa

Ingredients:
2 1/2 cups 1/2-inch cubes peeled fresh pineapple
2 tablespoons sugar
2 teaspoons minced peeled fresh ginger
3/4 cup (or more) water
2 teaspoons white wine vinegar
4 boneless pork loin chops, trimmed
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
1 1/2 teaspoons ground cumin
1/3 cup (about) all purpose flour
3 tablespoons canola oil

Instructions:
Stir pineapple cubes, sugar, minced ginger, and 3/4 cup water in medium saucepan over medium-high heat until mixture comes to boil. Reduce heat to medium; cover and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes. Stir in white wine vinegar. Season pineapple salsa to taste with salt and pepper.
Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness; sprinkle with salt and pepper. Whisk eggs in medium bowl to blend. Mix panko and ground cumin in another medium bowl. Place flour on plate. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere. Heat oil in heavy large skillet over medium heat. Add pork and cook until cooked through, about 5 minutes per side. Serve pork with pineapple salsa.
Sausage, Sourdough, and Bell Pepper Spiedini

Ingredients:
6 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons Dijon mustard
2 garlic cloves, pressed
4 teaspoons minced fresh rosemary
1 cup olive oil
24 (2 x 1 1/2-inch) pieces assorted bell peppers (about 4 bell peppers)
16 (1 1/4-inch-long) diagonal pieces kielbasa sausage (about 1 1/2 pounds)
1 large red onion, cut into 1 1/2-inch-wide wedges, trimmed, layers separated (32 pieces total)
16 (1 1/4-inch) cubes crusty sourdough bread
8 cups mixed baby greens

Instructions:
Prepare barbecue (medium-high heat). Whisk first 4 ingredients in small bowl, then whisk in oil. Season dressing with salt and pepper; set aside. On each of 8 metal skewers, alternately thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes. Brush skewers all over with 1 tablespoon dressing each. Grill until lightly charred, turning often, about 12 minutes. Toss greens in large bowl with enough remaining dressing to coat; divide among 4 plates. Top with skewers. Brush skewers with more dressing.