iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Sweet Potato Tempura and Steak Sandwich with Bok Choy and Miso Mayo

Ingredients:
2 teaspoons finely grated ginger
1 large clove garlic, finely grated
3 tablespoons vegetable oil, divided
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 ounces skirt steak, cut into 2 pieces
2 heads baby bok choy, split in half lengthwise (1/2 pound)
1 large sweet potato
Vegetable oil, for frying
1/2 cup all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon kosher salt, divided
1/2 cup very cold club soda
1/2 teaspoon white miso paste
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
A mandoline

Instructions:
Whisk the ginger, garlic, 1 tablespoon oil, soy sauce, mirin, salt, and pepper in a small bowl. Place the skirt steak in a resealable plastic bag and pour the marinade over. Turn to coat and let sit at room temperature 30 minutes.
Remove the skirt steak from the marinade. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the steak and sear to desired doneness, about 3 minutes per side for medium rare. Let steak rest on a cutting board.
Wipe out skillet and heat remaining 1 tablespoon oil. Sear the bok choy cut side down over medium-high heat until browned, 2 to 3 minutes. Flip the bok choy over, add 1/4 cup water, cover, and cook 2 minutes more. Remove bok choy and roughly chop.
Using a mandoline, carefully slice the sweet potato lengthwise into 1/8-inch-thick planks. Select 4 planks from the center of the sweet potato that are similar in size. Meanwhile, fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F. Sift the flour, cornstarch, and 1/2 teaspoon salt into a large bowl. Gently incorporate the club soda into the flour mixture; do not overmix. Coat 2 slices sweet potato in the batter and fry, turning occasionally, until golden brown, about 5 to 6 minutes. Repeat with remaining 2 slices sweet potato. Sprinkle with remaining 1/4 teaspoon salt and drain on a cooling rack placed over a sheet tray.
Assemble the sandwich: Mix together the miso, mayonnaise, and lemon juice in a small bowl. Thinly slice the skirt steak against the grain. Place 1 fried sweet potato slice on a plate and layer with half the bok choy, half the skirt steak and 1 tablespoon of miso mayo. Top with another sweet potato slice to form a sandwich. Repeat with remaining sweet potato slices to make a second sandwich.
The leftover miso mayo can be refrigerated for up to a week.
Inside-Out Grilled Cheese with Fig Chutney and Caramelized Onions

Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large yellow onions, halved and very thinly sliced
3 thyme sprigs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups chopped dried black mission figs
2 (3-inch) strips orange zest
2 tablespoons fresh orange juice
1/4 cup apple cider vinegar
2 tablespoons honey
3 thyme sprigs
1/4 cup chopped hazelnuts
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces Halloumi cheese, sliced lengthwise into 4 (3/8-inch-thick) slices
1 tablespoon olive oil
1/2 cup baby arugula

Instructions:
Heat the olive oil and butter in a large skillet over medium heat. Add the onions and cook until softened, stirring occasionally, about 20 minutes. Reduce the heat to low, add 3 thyme sprigs, and continue to cook and stir until onions are completely soft and light brown in color, 30 to 40 minutes more. Remove from heat and discard thyme sprigs. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a medium pot over medium heat, cook the figs, orange zest and juice, vinegar, honey, 3 thyme sprigs, and 1/2 cup water. Stir occasionally until thickened and starting to break down, 12 to 15 minutes. Add additional water, 1 tablespoon at a time, if necessary to achieve a jammy consistency. Discard the orange zest and thyme sprigs, stir in the hazelnuts, and cook 2 minutes more. Remove from heat and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a grill or grill pan over medium high heat. Brush the slices of Halloumi on one side with 1 tablespoon olive oil. Place the oiled side on the grill and cook until browned, 1 to 2 minutes. Place one slice Halloumi, grilled side down, on a plate and layer 1/4 cup arugula, 2 tablespoons caramelized onions, and 2 tablespoons fig chutney on top. Top with another slice of Halloumi, grilled side up, to form a sandwich. Repeat with remaining Halloumi to make a second sandwich.
The leftover caramelized onions and fig chutney can be refrigerated for up to a week.
Fried Green Tomato BLT

Ingredients:
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup buttermilk
3 dashes hot sauce
Vegetable oil, for frying
1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch thick
2 pieces green leaf lettuce
2 slices red tomato
1/2 ripe avocado, sliced
4 slices thick-cut bacon, cooked until crisp
2 tablespoons mayonnaise

Instructions:
Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.
Radishes with Dukkah

Ingredients:
1/4 cup pistachios, 1 tablespoon pine nuts, 1 tablespoon sesame seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground pepper, breakfast radishes, olive oil and dukkah for dipping

Instructions:
Toast 1/4 cup pistachios and 1 tablespoon pine nuts at 350° for 5 minutes; add 1 tablespoon sesame seeds, 1 teaspoon coriander seeds, and 1 teaspoon cumin seeds and toast until nuts are golden brown and spices are fragrant, about 5 minutes.
Let cool. Coarsely grind in a blender or food processor with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper. Serve breakfast radishes with olive oil and dukkah for dipping.
Honey-Hazelnut Financiers

Ingredients:
10 tablespoons unsalted butter, plus more, room temperature, for pans
1 1/4 cups skin-on hazelnuts, divided
1/2 cup all-purpose flour
1/2 teaspoons kosher salt
1 vanilla bean, split lengthwise
2 tablespoons honey, preferably raw
3 large egg whites
3/4 cup (packed) dark brown sugar

Instructions:
Preheat oven to 350°. Butter eight 3x2" mini loaf pans or a standard 12-cup muffin pan. Toast 1 cup hazelnuts on a small rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool (do not remove skins). Pulse hazelnuts, flour, and salt in a food processor until finely ground.
Place 10 tablespoons butter in a small saucepan. Scrape in seeds from vanilla bean; add pod. Cook over medium heat, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Discard pod and scrape vanilla butter into a medium bowl. Whisk in honey.
Increase oven heat to 400°. Whisk egg whites in a large bowl just to break up, add brown sugar, and whisk until mixture is smooth. Fold in dry ingredients in 2 additions, then fold in butter mixture just until smooth.
Coarsely chop remaining 1/4 cup hazelnuts. Scrape batter into pans and top with hazelnuts. Bake financiers until golden brown and a tester inserted into the center comes out clean, 15–20 minutes for loaves, 10–15 for muffins. Let cool 5 minutes in pans, then transfer to a wire rack. Let cool completely.
DO AHEAD: Financiers can be made 1 day ahead. Store tightly wrapped at room temperature.
Lobster Salad with New Potatoes and Pickled Onion

Ingredients:
1 12-ounces bottle pale lager
2 1 1/2-pound live lobsters
1 pound new potatoes or small Yukon Gold and/or red-skinned potatoes, scrubbed
1 tablespoon kosher salt, plus more
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 medium red onion, thinly sliced
2 tablespoons fresh lemon juice
1/4 cup olive oil, plus more for drizzling
1/2 cup fresh mint leaves
2 cups frisée (optional)
Freshly ground black pepper

Instructions:
Bring beer to a boil in a large heavy pot. Add lobsters, cover, and steam until shells are bright red and meat is cooked through, 10–12 minutes. Remove from pot with tongs and let cool 10 minutes. Crack shells; remove meat from tail, claws, and knuckles.
Meanwhile, place potatoes in a large saucepan and add water to cover by 2"; season with salt. Bring to a boil and cook until tender, 10–12 minutes; drain. Transfer potatoes to a large bowl and lightly crush with a fork.
Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan. Add onion, remove from heat, and let sit 5 minutes; drain. Let pickled onion cool.
Whisk lemon juice and 1/4 cup oil in a medium bowl; season with salt. Add mint, pickled onion, potatoes, and lobster meat; toss to coat. Add frisée, if using, and toss to combine. Drizzle with more oil; season with pepper and more lemon juice, if desired.
DO AHEAD: Lobsters can be cooked and meat removed 2 days ahead; cover meat and chill. Onions can be pickled 1 day ahead; cover and chill. Potatoes can be cooked 1 day ahead; cover and chill. Bring potatoes to room temperature before using.
Vietnamese Chicken Noodle Soup

Ingredients:
1 3 1/2-4-pounds chicken
1 large onion, peeled, halved through root
2 medium carrots, peeled, cut into 1" pieces
1 celery stalk, cut into 1" pieces
2 pounds skin-on, bone-in chicken legs (thigh and drumstick; about 4)
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated peeled ginger, plus one 4" piece ginger, peeled, halved lengthwise
1 tablespoon kosher salt, plus more
1 tablespoon sugar, plus more
2 medium onions, peeled, halved through root
2 6" pieces lemongrass, tough outer layer removed, stalk lightly smashed
6 black cardamom pods, crushed
4 whole star anise pods
2 cinnamon sticks
6 whole cloves
1 tablespoon fish sauce
1 pound dried wide rice noodles
8 ounces mung bean sprouts (about 2 cups)
Spicy Pickled Shallots
fresh tender herbs such as Thai basil
mint
or cilantro)
lime wedges (for serving)

Instructions:
Bring chicken, onion, carrots, celery, and 5 quarts water to a boil in a large heavy pot. Reduce heat and simmer, skimming surface occasionally, until broth is flavorful and reduced by one-fourth, about 2 hours.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. (You should have about 4 quarts). Let cool, then cover and chill.
DO AHEAD: Stock can be made 5 days ahead. Let cool, then cover and chill.
Rub chicken legs with five-spice powder, grated ginger, 1 tablespoon salt, and 1 tablespoon sugar; let sit 15 minutes.
Meanwhile, heat broiler. Spread out halved ginger and onions on a rimmed baking sheet and broil, turning occasionally, until charred all over, 15–20 minutes. Add lemongrass, cardamom, star anise, cinnamon, and cloves to onions and ginger and broil until lightly charred and fragrant, about 1 minute.
Transfer onion mixture to a large heavy pot. Add chicken stock and fish sauce and bring to a boil. Add seasoned chicken, reduce heat, and simmer until chicken is just cooked through, 20–25 minutes.
Using tongs, transfer chicken to a plate. Let cool slightly, then remove skin and bones; discard. Shred meat. Continue to simmer broth until it reduces slightly and flavors concentrate, 50–60 minutes. Season with more salt and/or sugar, if desired. Strain into a large bowl or clean pot.
Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside. (Keep pot of boiling water handy for reheating noodles.)
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 warm bowls and add shredded chicken and bean sprouts. Ladle hot broth over, dividing evenly. Serve with Spicy Pickled Shallots, herbs, and lime wedges for squeezing over.
DO AHEAD: Seasoned chicken broth can be made 2 days ahead. Let cool, then cover and chill. Bring to a boil before serving.
Fettuccine with Shiitakes and Asparagus

Ingredients:
3 tablespoons olive oil, divided
1 bunch asparagus, trimmed, cut into 2" pieces
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
12 ounces dried or 1 pound fresh fettuccine
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 large egg yolks*

Instructions:
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
Divide pasta among plates and top each with a yolk and more Parmesan.
Brad's Campsite Jambalaya

Ingredients:
2 tablespoons vegetable oil, 1 1/2 pounds skinless, boneless chicken thighs, cut into 1" pieces, 1 pound andouille sausage, sliced, Kosher salt, freshly ground pepper, 1 large onion, chopped, 1 red bell pepper, chopped, 4 celery stalks, chopped, 4 garlic cloves, finely chopped, 2 tablespoons tomato paste, 1 pint cherry tomatoes, some halved, some whole, 2 cups long-grain white rice, 2 tablespoons Creole seasoning, 2 bay leaves, 6 cups low-sodium chicken broth, 3/4 pound medium shrimp, peeled, deveined, Handful of fresh flat-leaf parsley leaves with tender stems

Instructions:
Prepare grill for high heat. Heat oil in a large wok or skillet set directly on grate. (If cooking indoors, place over high heat.) Add chicken and sausage; season with salt and pepper. Cook, turning often, until browned, about 5 minutes.
Add onion, bell pepper, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Mix in tomatoes, scraping up browned bits, then mix in rice, seasoning, and bay leaves. Add broth; season with salt and pepper. Bring to a boil.
Move wok to a cooler spot (or reduce heat), cover with foil, and simmer until almost all liquid is absorbed, 20–30 minutes.
Season shrimp with salt and pepper; mix into rice. Cover and cook until rice is tender and shrimp are cooked through, 5–8 minutes. Top with parsley.
Chicken and Green Papaya Salad

Ingredients:
4 small skinless, boneless chicken breasts (about 1 pound total)
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon Chinese five-spice powder
Kosher salt, freshly ground pepper
Vegetable oil (for grilling)
2 garlic cloves, finely chopped
2 tablespoons fresh lime juice
2 teaspoons sugar
1 teaspoon fish sauce
1/2 large green papaya and/or 2 green mangoes, julienned
1/2 medium cucumber, peeled, julienned
1 small daikon (Japanese white radish), peeled, julienned
1 medium carrot, peeled, julienned
6 scallions, julienned
1 Fresno chile, with seeds, finely chopped
Kosher salt
Banana blossom petals (for serving; optional)
2 tablespoons toasted sesame seeds

Instructions:
Rub chicken with soy sauce, sugar, and five-spice powder; season with salt and pepper. Let sit at least 1 hour.
Prepare grill for medium-high heat and oil grate. Grill chicken, turning often and being careful not to char, until cooked through, 5–8 minutes total. Let cool, then shred.
DO AHEAD: Chicken can be seasoned 1 day ahead of grilling; cover and chill. Chicken can be cooked 1 day ahead; cover and chill.
Whisk garlic, lime juice, sugar, and fish sauce in a large bowl. Add shredded grilled chicken, papaya, cucumber, daikon, carrot, scallions, and chile to bowl; season with salt and toss to coat.
Serve salad on banana blossom petals, if using, sprinkled with sesame seeds.
Tortilla Española

Ingredients:
2 1/4 cups olive oil plus 1 tablespoon olive oil, 1 thinly sliced medium onion, salt, 2 peeled medium waxy potatoes, cut into 3/4" pieces, 8 large eggs

Instructions:
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 thinly sliced medium onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes; let cool slightly.
Meanwhile, heat 2 peeled medium waxy potatoes, cut into 3/4" pieces, in 2 cups olive oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble. Reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10–12 minutes. Drain potatoes, reserving oil; season with salt and let cool slightly.
Using a fork, gently beat 8 large eggs with onion, potatoes, and 1/4 cup reserved cooking oil in a large bowl.
Heat 3 tablespoons reserved cooking oil in a 10" nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until just set, about 2 minutes longer. Cut into wedges.
Beans and Sausage

Ingredients:
1 ancho chile or dried choricero pepper
4 tablespoons olive oil, divided
1 finely chopped red onion
salt
1 pound dried kidney beans, preferably red speckled, or cranberry beans
4 ounces chopped bacon (about 4 slices)
6 smashed peeled garlic cloves, plus 1 finely chopped garlic clove
8 ounces morcilla (Spanish blood sausage) or fresh chorizo (about 2 links)
2 tablespoons apple cider vinegar
1/4 head thinly sliced green cabbage (about 3 cups)
pickled guindilla or other mild pickled peppers

Instructions:
Soak 1 ancho chile or dried choricero pepper in a small bowl of hot water until softened, about 20 minutes; drain. Remove stem and seeds; discard. Set pepper aside.
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 1 finely chopped red onion, season with salt, and cook, stirring often, until soft and just starting to brown, 8–10 minutes.
Add 1 pound dried kidney beans, preferably red speckled, or cranberry beans, 4 oounces chopped bacon (about 4 slices), and 6 smashed peeled garlic cloves to saucepan, then add water to cover by 3". Bring to a simmer and cook, skimming surface and adding more water as needed to keep beans submerged, 1 hour. Add reserved rehydrated pepper and 8 ounces morcilla (Spanish blood sausage) or fresh chorizo (about 2 links) and cook until beans are tender, 60–75 minutes.
Transfer sausage to a cutting board and slice. Discard pepper. Mix 2 tablespoons apple cider vinegar into beans and season with salt.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 finely chopped garlic clove and cook, stirring, until fragrant, about 30 seconds. Add 1/4 head thinly sliced green cabbage (about 3 cups), season with salt, and cook, tossing often, until softened, about 4 minutes.
Serve beans topped with sliced sausage, sautéed cabbage, and pickled guindilla or other mild pickled peppers.
Bean Sprout Pickle

Ingredients:
1 medium carrot, peeled, julienned
1 Fresno chile, with seeds, julienned
8 ounces mung bean sprouts (about 2 cups)
2 tablespoons fresh lime juice
1/2 teaspoon fish sauce
1/2 teaspoon sugar
Kosher salt, freshly ground pepper
1/4 cup fresh basil or cilantro leaves
thinly sliced

Instructions:
Toss carrot, chile, bean sprouts, lime juice, fish sauce, and sugar in a medium bowl and season with salt and pepper. Let sit 5 minutes. Top with basil just before serving.
Beer-Steamed Clams

Ingredients:
1 12-ounce bottle pale lager
5 pounds hard-shell clams (such as littlenecks), scrubbed
Lemon halves (for serving)

Instructions:
Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6–8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves.
Radishes with Burrata

Ingredients:
8 ounces burrata torn into pieces (or use bocconcini)
2 thinly sliced watermelon radishes
2 tablespoons olive oil
2 teaspoons fresh lemon juice
Salt and Pepper
Chopped chives and finely grated lemon zest (for topping)

Instructions:
Tear 8 ounces burrata into pieces (or use bocconcini) and place on a platter.
Toss 2 thinly sliced watermelon radishes with 2 tablespoons olive oil and 2 teaspoons fresh lemon juice; season with salt and pepper.
Arrange radish mixture over burrata and drizzle with any remaining dressing.
Top with chopped chives and finely grated lemon zest.