iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Fried Chicken with Gravy

Ingredients:
One 3- to 3 1/2-pound broiler-fryer, cut up for frying (see Note above)
2 teaspoons salt
1/4 teaspoon black pepper
3/4 cup unsifted all-purpose flour
Vegetable oil for frying or lard, if you can get it (Mrs. McCollum used lard)
1 tablespoon water
4 tablespoons skillet drippings
1/3 cup unsifted all-purpose flour
"2 cups water or milk, if you prefer milk gravy (the McCollums dont)", 1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper
or to taste

Instructions:
1. Arrange the pieces of chicken, not touching and one layer deep, in a shallow baking dish or nonreactive pan. Sprinkle with the salt, cover, and refrigerate overnight.
2. When ready to fry the chicken, drain off all accumulated juices and pat the chicken dry on several thicknesses of paper toweling. Sprinkle the chicken with the pepper, then dredge by shaking a few pieces at a time in the flour in a plastic zipper bag. As you remove the chicken from the dredging flour, shake off the excess flour.
3. Pour the oil into a large iron skillet until about an inch deep, set over moderate heat, and as soon as steam begins to rise from the oil, add the pieces of chicken, skin side down. Fry slowly for 30 minutes, keeping the heat at moderate or moderately low so that the chicken doesn't overbrown; turn and fry 30 minutes more. Add the 1 tablespoon water (the oil will spit and sputter), cover the skillet, and let stand until the spitting stops.
4. Remove the chicken to several thicknesses of paper toweling to drain, arranging so the pieces don't touch one another. Also lay a sheet of paper toweling on top.
5. For the gravy: Pour the oil and drippings from the skillet, then spoon 4 tablespoons of them back into the skillet. Blend in the flour, and cook and stir over moderately low heat for about 5 minutes or until a nice rich brown. Whisk in the water, salt, and pepper, then cook, whisking constantly, for about 5 minutes or until thickened, smooth, and no raw starch taste lingers. Taste for salt and pepper and adjust as needed. Pour the gravy into a heated gravy boat.
6. Pile the chicken onto a heated platter and serve. Pass the gravy along with a basket of fresh-baked biscuits .
Smoked Whiskey Wings

Ingredients:
2 dozen whole chicken wings, Kosher salt and freshly ground pepper, 3/4 cup Only Sauce , plus more for serving, optional, 1/4 cup whiskey, 1 tablespoon sugar, 1/4 cup plus 2 tablespoons Dijon mustard

Instructions:
Using kitchen shears or a very sharp knife, cut each wing in half to separate the flat from the drumette; cut off and discard the tip or save it for stock. Wash the pieces well, pat them dry, season liberally with salt and pepper, and set them aside in a large zip-top freezer bag.
In a small saucepan, whisk the sauce with the whiskey and sugar and bring just to a simmer over medium-high heat. Remove the sauce from the heat and whisk in the mustard. Cool completely. Pour the mixture in the bag with the chicken wings, seal the bag, and marinate in the refrigerator for at least 30 minutes or up to overnight.
Prepare a smoker with soaked wood chips and heat it to 250°F (see Cook's Notes). Alternatively, prepare a charcoal grill (see Cook's Notes) or gas grill (see Cook's Notes) for smoking and heat it to medium-low heat.
Remove the wings from the marinade and discard the marinade. Place the wings in a large, shallow aluminum pan in a single layer. Place the uncovered pan in the smoker and cook, for 2 hours. Remove the wings from the smoker and serve with more sauce on the side if you like.
Plum Semifreddo

Ingredients:
Nonstick vegetable oil spray, 1 1/2 pounds red plums, cut into chunks, 1/2 teaspoon ground cardamom, 1 cup sugar, divided, Kosher salt, 3 large egg whites, 1/2 teaspoon vanilla extract, 1 cup chilled heavy cream

Instructions:
Coat a 9x5" loaf pan with nonstick spray and line with plastic wrap, leaving a generous overhang on all sides.
Combine plums, cardamom, 1/3 cup sugar, and a pinch of salt in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until plums release their juices, about 5 minutes. Uncover and cook until plums soften and start to fall apart, 6-8 minutes longer. Let cool slightly.
Purée plum mixture in a blender until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids. Let cool. Set aside 1 cup purée for serving.
Whisk egg whites, a pinch of salt, and remaining 2/3 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) and set over a saucepan of simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from saucepan. Add vanilla and, using an electric mixer on high speed, beat until mixture is tripled in volume, glossy, and completely cool, about 10 minutes.
Using clean beaters, whip cream in another medium bowl until soft peaks form. Fold 1/3 of whipped cream into eggwhite mixture until just combined. Fold in remaining whipped cream until just combined. Fold in plum purée just until large streaks appear throughout mixture.
Transfer mixture to prepared pan and smooth top. Fold plastic wrap overhang over top and freeze until firm, at least 8 hours.
Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a large platter, remove plastic wrap, and slice 1" thick; transfer to plates and let sit at least 5 minutes to soften slightly. Serve with reserved plum purée.
DO AHEAD: Plum purée can be made 3 days ahead. Cover and chill. Semifreddo can be made 3 days ahead. Keep frozen.
Beans with Kale and Portuguese Sausage

Ingredients:
1/4 cup olive oil plus more for drizzling
8 ounces Portuguese sausage (such as linguiça) or kielbasa sausage, sliced 1/2" thick
1/2 medium onion, sliced
4 garlic cloves, smashed
Kosher salt, freshly ground pepper
1 cup dry white wine
1 small piece Parmesan rind (optional)
2 chiles de árbol or 1/4 teaspoon crushed red pepper flakes
1 sprig thyme
1 bay leaf
4 cups low-sodium chicken broth
1 15-ounce can diced tomatoes
1 1/2 cups dried cranberry, navy, or cannellini (white kidney) beans (about 10 ounces), soaked overnight, drained
4 cups baby kale or baby mustard greens
1 tablespoon fresh lemon juice

Instructions:
Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.
Turkey Spinach Sliders

Ingredients:
1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
4 scallions, thinly sliced
1 garlic clove, finely chopped
1 pound ground turkey
3/4 teaspoon ground cumin
Kosher salt, freshly ground pepper
3 tablespoons olive oil
12 slider buns or small dinner rolls, split, lightly toasted (for serving)
Mayonnaise
sliced red onion
and pickle slices (for serving)

Instructions:
Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into twelve 1/2"-thick patties.
Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through (resist the temptation to press down on patties with your spatula while cooking), about 5 minutes per side. Transfer to a plate.
Serve turkey-spinach patties on buns with mayonnaise, onion, and pickles.
DO AHEAD: Patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.
Gingery Watermelon Paletas

Ingredients:
4 cups cubed seedless watermelon (from about half a 5-pound watermelon)
1/4 cup plain 2% fat or whole Greek yogurt
1 teaspoon finely grated peeled ginger
Pinch of kosher salt
1/3 cup (or more) sugar
1 tablespoon (or more) fresh lime juice
Ten 3-ounce ice-pop molds and wooden sticks

Instructions:
Purée watermelon, yogurt, ginger, salt, 1/3 cup sugar, and 1 tablespoon lime juice in a blender until smooth. Add more sugar and lime juice, if desired. (Purée will taste less sweet once frozen, so err on the sweet side.)
Divide purée among ice-pop molds. Freeze until mixture begins to set around edges of molds, 45-60 minutes. Stir mixture in molds to blend; insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release paletas.
DO AHEAD: Paletas can be made 1 week ahead. Keep frozen.
Pasta with Tomatoes and Mozzarella

Ingredients:
1 garlic clove, halved, 2 pounds tomatoes, chopped, 8 ounces fresh mozzarella, cut or torn into 1/2" pieces, 1/2 cup coarsely chopped fresh basil, 1/2 cup extra-virgin olive oil, Kosher salt, freshly ground pepper, 1 pound medium shell-shaped or other short pasta

Instructions:
Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.
Roasted Carrots with Carrot-Top Pesto

Ingredients:
3 pounds small carrots with tops (any color)
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1/2 cup (packed) fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil

Instructions:
Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.
Garlicky Mayonnaise

Ingredients:
1 finely grated garlic clove, 1/2 finely chopped anchovy fillet, 1/2 cup mayonnaise, 1/2 cup plain whole-milk yogurt, 1 tablespoon fresh lemon juice, Kosher salt and coarsely ground black pepper

Instructions:
Whisk 1 finely grated garlic clove, 1/2 finely chopped anchovy fillet, 1/2 cup mayonnaise, 1/2 cup plain whole-milk yogurt, and 1 tablespoon fresh lemon juice in a medium bowl; season with kosher salt and coarsely ground black pepper and more lemon juice, if desired.
DO AHEAD: Garlicky Mayonnaise can be made 2 days ahead. Cover and chill.
Raspberry and Aperol Floats

Ingredients:
1 sprig thyme
1/4 cup sugar
1/4 cup (or more) Aperol
1 1/3 cups raspberries (about 6 ounces)
1 pint vanilla ice cream or gelato
2 12-ounce cans club soda

Instructions:
Bring thyme, sugar, and 1/4 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, cover, and let sit 15 minutes. Remove thyme sprig and let syrup cool. Stir in 1/4 cup Aperol.
Divide syrup and raspberries among 4 tall glasses and muddle gently. Dividing evenly, add ice cream and top off each with club soda and more Aperol, if desired.
Zingy Red Sauce

Ingredients:
2 garlic cloves
1/2 cup chopped roasted red peppers from a jar (about 2)
1/2 cup unsalted, roasted almonds
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper

Instructions:
Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 1/4 cup extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.
DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
Avocado and Tangerine Salad with Jalapeño Vinaigrette

Ingredients:
1/2 cup fresh tangerine juice
1 jalapeño
1 small shallot, finely chopped
2 tablespoons white wine vinegar
Kosher salt, freshly ground pepper
1/4 cup vegetable oil
2 tablespoons extra-virgin olive oil
2 avocados, sliced
4 tangerines or clementines, peeled, sliced into rounds
6 cups purslane, arugula, or watercress, thick stems trimmed
1/2 cup fresh mint leaves
2 ounces feta
crumbled (about 1/3 cup)

Instructions:
Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.
Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread

Ingredients:
4 tablespoons olive oil plus more for slate
2 2-2 1/2"-thick porterhouse steaks (about 4 pounds total), room temperature
1/4 cup herbes de Provence
Kosher salt, freshly ground pepper
3 small Italian eggplants (about 1 1/2 pounds), halved lengthwise
6 small beefsteak tomatoes (about 2 pounds), halved crosswise
3 small zucchini (about 1 pound), halved lengthwise
3 portobello mushrooms (about 1 pound), stems removed
2 large red bell peppers (about 1 pound), cut lengthwise into 1 1/2" strips
6 garlic cloves, thinly sliced
1/3 cup fresh rosemary leaves
1/2 cup olive oil
Kosher salt, freshly ground pepper
1 medium round loaf sourdough bread (about 1 1/2 pounds), cut into 1" wedges
1/4 cup olive oil
1 garlic clove, halved
Kosher salt
Special equipment: A few 16x16" untreated natural slate floor tiles 1/4-1/3" thick (in case one breaks)

Instructions:
If using a charcoal grill, prepare for high heat. Place slate on grill grates and heat (don't worry if it splits or cracks; it can still be used). If using a gas grill, place slate on grates, then heat grill to high (cover grill while heating and grilling). Using paper towels and long-handled tongs, lightly coat slate with oil.
Sprinkle steaks with herbes de Provence and season with salt and pepper, pressing gently to adhere. Drizzle each steak with 2 tablespoons oil to moisten herbs. Grill on hot slate until an instant-read thermometer inserted into the thickest part registers 115°F for medium-rare (the temperature will continue to rise as steaks rest), 10-15 minutes per side.
Transfer to a cutting board or platter and let rest 20 minutes before slicing.
If using a charcoal grill, coals should have cooled to medium heat. If using a gas grill, reduce heat to medium high.
Cut a small strip from rounded side of eggplant halves so they will lie flat. Combine eggplants, tomatoes, zucchini, mushrooms, bell peppers, garlic, and rosemary on a rimmed baking sheet; drizzle with oil, season with salt and black pepper, and toss to coat. Place vegetables on slate and grill until browned and tender, 5-8 minutes per side. (Some vegetables may cook faster than others.) Transfer to a platter.
If using a charcoal grill, coals should still be around medium heat. If using a gas grill, keep heat at medium-high.
Drizzle both sides of each slice of bread with oil. Place bread on slate and grill until golden brown, about 2 minutes per side. Transfer to a serving board or plate, rub both sides of bread with garlic, and season with salt.
Serve steaks with grilled vegetables and bread alongside.
Grilled Beets with Burrata and Poppy Seed Vinaigrette

Ingredients:
1 small shallot, finely chopped
2 tablespoons Sherry vinegar
2 teaspoons poppy seeds
1 teaspoon Dijon mustard
1 teaspoon finely grated orange zest
1/4 cup vegetable oil
5 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1 1/2 pounds mixed baby beets (any color), trimmed, divided
1 bunch scallions, root ends trimmed
1 pound burrata or fresh mozzarella
cut into 8 wedges

Instructions:
Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
Peel and thinly slice 1 beet; set aside.
Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.
Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature before serving.
Chicken Under a Brick

Ingredients:
1 3 1/2- to 4-pound chicken, backbone removed, 2 tablespoons vegetable oil, Kosher salt, freshly ground pepper, 2 bricks wrapped in foil

Instructions:
Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.
Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer.
Charred Tomatillo Salsa Verde

Ingredients:
1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, 1 tablespoon vegetable oil, 1/2 bunch cilantro, leaves and tender stems only and 1/4 cup fresh lime juice, Kosher salt, freshly ground black pepper

Instructions:
Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.
Yogurt and Sumac Sauce

Ingredients:
1 small garlic clove, finely chopped, 1 cup plain Greek yogurt, 2 tablespoons extra-virgin olive oil plus more for serving, 1/2 teaspoon sumac plus more for serving, Kosher salt, Coal-Roasted Eggplants, Ingredient info: Sumac, a tart, citrusy spice generally sold in ground form, is available at Middle Eastern markets, specialty foods stores, and online sources.

Instructions:
Whisk garlic, yogurt, 2 tablespoons oil, and 1/2 teaspoon sumac in a medium bowl; season with salt.
Spoon sauce onto a platter. Place eggplants on top. Season with salt, drizzle with oil, and sprinkle with sumac.
DO AHEAD: Yogurt and Sumac Sauce can be made 1 day ahead. Cover and chill.
Snap Pea and Cabbage Slaw

Ingredients:
3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon honey, Kosher salt, freshly ground pepper, 1/4 small red cabbage, thinly sliced, 8 ounces sugar snap peas, thinly sliced crosswise, 1/4 cup chopped fresh flat-leaf parsley, 1/4 cup chopped fresh mint or basil

Instructions:
Whisk oil, lemon juice, and honey in a large bowl; season with salt and pepper. Add cabbage, snap peas, parsley, and mint and toss to combine.
DO AHEAD: Vegetables can be cut and dressing can be made 8 hours ahead. Cover and chill separately. Toss vegetables and dressing together just before serving.
Curried Chicken Sandwich

Ingredients:
2 skinless, boneless chicken breasts (about 1 pound), halved horizontally
1/4 recipe Curry Brine
4 stalks celery, thinly sliced
1/2 small fennel bulb, thinly sliced
1 tablespoon plain whole-milk yogurt
1 teaspoon fresh lemon juice
3/4 teaspoon celery seeds
1 tablespoon mayonnaise plus more for serving
Kosher salt, freshly ground pepper
freshly ground pepper
4 large or 8 small slices country-style bread
1/4 cup olive oil
1/2 small red onion, thinly sliced
1/2 cup picked dill with tender stems

Instructions:
Combine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat. Chill at least 4 hours. Prepare grill for medium-high heat.
Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
Grill chicken until cooked through, 5-7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
DO AHEAD: Chicken can be brined 1 day ahead. Keep chilled.
Swordfish with Seaweed Salsa Verde

Ingredients:
3 tablespoons dried hijiki (seaweed)
1 small shallot, finely chopped
1 anchovy packed in oil, drained, finely chopped
1/2 cup chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
2 tablespoons drained capers, chopped
1 1/2 teaspoon finely grated lemon zest
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
8 6-ounce swordfish steaks
2 tablespoons vegetable oil
Ingredient info: Dried hijiki is available at natural foods stores
many supermarkets
and online sources.

Instructions:
Place hijiki in a small bowl, add boiling water to cover, and let sit 10 minutes. Drain. (You should have about 1/2 cup.)
Combine hijiki, shallot, anchovy, parsley, olive oil, capers, lemon zest, and red pepper flakes in a medium bowl; season with salt and pepper. Set salsa verde aside.
Prepare a grill for medium heat. Rub fish all over with vegetable oil; season with salt and pepper. Grill, turning occasionally, until firm to the touch and opaque throughout, 8-12 minutes. Serve fish with salsa verde.
DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.