iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Wilted Greens in Tomato-Bacon Broth

Ingredients:
1 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices bacon, coarsely chopped
1 small onion, chopped
4 garlic cloves, smashed
1 pint Sun Gold or cherry tomatoes
2 Tbsp. sherry vinegar or red wine vinegar
2 tsp. honey
Kosher salt
10 cups torn greens (such as escarole, Swiss chard, and/or mustard)
1 Fresno chile
thinly sliced into rings

Instructions:
Heat 1 Tbsp. oil in a large saucepan over medium-low. Add bacon and cook, stirring often, until brown and crisp around the edges, 5–7 minutes. Add onion and garlic and cook, stirring often, until onion is translucent, about 5 minutes. Increase heat to high and add tomatoes. Cook, stirring occasionally, until tomatoes have mostly burst and are lightly charred in spots, about 5 minutes. Mix in vinegar, honey, and 1 1/2 cups water. Season lightly with salt and simmer over low heat to allow flavors to blend, 8–10 minutes.
Working a handful at a time, add greens, stirring to wilt before adding more, and cook until all greens are wilted and submerged in the broth. Season with more salt; let cool slightly.
Transfer greens to a serving dish. Generously drizzle with oil and scatter chile over.
Grilled Pork Ribs with Gochujang Barbecue Sauce

Ingredients:
2/3 cup apple cider vinegar
1/2 cup (packed) dark brown sugar
6 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup adobo (from 1 can chipotle chiles in adobo)
2 racks St. Louis–style pork spareribs (about 4 lb.)
Kosher salt, freshly ground pepper
Vegetable oil (for grill)

Instructions:
Place a rack in middle of oven and preheat to 350°F. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.
Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2 1/2–3 hours. Let cool.
Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.
Grilled Pork Chops with Pineapple-Turmeric Glaze

Ingredients:
Vegetable oil (for grill)
1/2 cup pineapple juice (from a can)
1/4 cup honey
1/4 cup unseasoned rice vinegar
3 Tbsp. Dijon mustard
1 tsp. crushed red pepper flakes
1/2 tsp. toasted sesame oil
1/2 tsp. ground turmeric
4 (1"-thick) bone-in pork chops
Kosher salt

Instructions:
Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to 3/4 cup, 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.
Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°F, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.
Grilled Chicken Drumsticks with Savory Caramel

Ingredients:
Vegetable oil (for grill)
4 garlic cloves, finely grated
1 lemongrass stalk, top third trimmed, tough outer layers removed, finely grated
1/2 cup sugar
1/4 cup unseasoned rice vinegar
2 tsp. crushed red pepper flakes
2 tsp. ground cumin
1 tsp. freshly ground black pepper
3 Tbsp. fish sauce
12 large chicken drumsticks (about 3 lb.)
Kosher salt

Instructions:
Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper, and 1/2 cup water to a boil in a small saucepan, stirring occasionally, and cook until reduced to 1/2 cup, about 8 minutes. Let cool and stir in fish sauce. Transfer half of sauce to a small bowl and set aside for serving.
Season chicken with salt. Place over indirect heat and cover grill with vent open (if you have one) and positioned over chicken. Grill, turning once or twice, until skin is browned and crisp and meat is nearly cooked through, 25–30 minutes. Uncover and move chicken to hotter part of grill. Continue to grill, turning often and basting with remaining sauce, until lacquered and lightly charred in places, 6–8 minutes longer. Serve with reserved sauce alongside.
Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses

Ingredients:
2 heads of garlic, cloves separated, peeled
1 (wide, 6") piece ginger, peeled, chopped
1 cup hoisin sauce
3/4 cup fish sauce
2/3 cup honey
2/3 cup Shaoxing (Chinese rice) wine
1/2 cup chili oil
1/3 cup oyster sauce
1/3 cup toasted sesame oil
1 (4–5-lb.) skinless boneless pork shoulder (Boston butt)
Kosher salt
3/4 cup (packed) dark brown sugar
1 Tbsp. mild-flavored (light)molasses
Bread-and-butter pickles
white bread
cilantro
and rinsed thinly sliced white onion (for serving)

Instructions:
Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"–1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it’s better to end up with 2–3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don’t have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F–145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6–8 minutes (you should have about 1 1/3 cups). Keep warm.
Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°F–145°F; be careful not to overcook), 6–8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.
Pork can be roasted 2 days ahead. Let cool; cover and chill.
Grilled Brisket with Scallion-Peanut Salsa

Ingredients:
1 1/2 lb. flat-cut beef brisket, fat trimmed to 1/4" thick
4 garlic cloves, finely grated
1/4 cup fresh lime juice
1/4 cup oyster sauce
2 Tbsp. soy sauce
2 Tbsp. dark brown sugar
2 tsp. toasted sesame oil
Vegetable oil (for grill)
1/3 cup extra-virgin olive oil
1/3 cup chopped raw peanuts
1 garlic clove, finely grated
2 tsp. toasted sesame seeds
1 tsp. crushed red pepper flakes
2 Tbsp. fresh lime juice
2 tsp. honey
Kosher salt
1 bunch scallions (about 6), thinly sliced into matchsticks
1/2 bunch cilantro
torn into sprigs

Instructions:
Freeze brisket on a small baking sheet until very firm around the edges, 45–60 minutes.
Remove brisket from freezer. Using a long sharp knife, slice brisket against the grain 1/8" thick. (As the piece gets smaller, you can cut it in half crosswise to make it easier to cut.) Place inside a resealable plastic bag. Whisk garlic, lime juice, oyster sauce, soy sauce, brown sugar, and oil in a small bowl until sugar dissolves. Pour marinade over meat, seal bag, and rub vigorously to separate any meat slices that might want to stick together so the marinade can get to them. Chill at least 1 hour and up to 1 day.
Prepare a grill for medium heat; oil grate. Cook olive oil and peanuts in a small saucepan over medium heat, swirling occasionally, until peanuts are very faintly sizzling and turn golden, 6–8 minutes. Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in lime juice and honey. Season salsa with salt; set aside.
Rinse scallions under cold water; drain well. Toss in a medium bowl with cilantro.
Transfer brisket slices to a large rimmed baking sheet with tongs, leaving any excess marinade behind. Lightly season with salt. Grill meat in batches until charred underneath and nearly cooked through, 1–2 minutes, then turn and grill just long enough to cook through, about 30 seconds. Transfer to a platter. Toss scallion mixture into peanut mixture and mound over brisket.
Mini Strawberry Eton Mess

Ingredients:
1 lb. strawberries, hulled, sliced into thirds, plus whole berries for serving, 1/3 cup sugar, 1 1/2 cups heavy cream, 2.5 oz. store-bought meringues

Instructions:
Toss half of sliced berries with sugar in a medium heatproof bowl. Cover tightly with plastic wrap and set over a medium saucepan filled with 1" of barely simmering water. Let sit until berries are soft and juices have accumulated in bowl, 25–30 minutes. Let cool, then toss in remaining sliced berries.
Whisk cream in a medium bowl to soft peaks. Layer cream, meringues, then strawberry mixture in four 8-oz. glasses. Chill 20 minutes. Top with whole strawberries to serve.
Spicy Grilled Chicken with Crunchy Fennel Salad

Ingredients:
1 1/2 lb. skinless, boneless chicken thighs
Kosher salt
2 garlic cloves
3 oil-packed anchovy fillets (optional)
1 red chile (such as Fresno or Holland), seeds removed, coarsely chopped
2 Tbsp. tomato paste
2 tsp. finely chopped oregano
5 Tbsp. extra-virgin olive oil, divided, plus more for grilling
2 lemons, halved
2 medium fennel bulbs, tough outer layers removed, halved lengthwise, thinly sliced crosswise
1 small white onion, very thinly sliced into rounds
2 Tbsp. unseasoned rice vinegar
1 Tbsp. toasted white and/or black sesame seeds

Instructions:
Pat chicken dry and season with salt. Set aside on a plate.
Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
Transfer chicken to platter with lemons and let rest 5 minutes.
While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with remaining 2 Tbsp. oil and season with a big pinch of salt and toss once more.
Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad.
Blackberry Icebox Cake

Ingredients:
2 pints blackberries, divided, 1/2 cup blackberry jam, 1 lemon, 2 cups chilled heavy cream, 1/4 cup powdered sugar, Pinch of kosher salt, 8 oz. vanilla wafers, divided

Instructions:
Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
Add 1/2 cup blackberry jam to bowl with sliced berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.
Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed—no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
Bring up plastic overhang to cover and chill at least 24 hours.
Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
Cut reserved berries in half lengthwise and arrange them on top.
Slice cake into 8 pieces to serve.
Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.
Grilled Salmon Steaks with Cilantro-Garlic Yogurt Sauce

Ingredients:
Vegetable oil (for grill)
2 serrano chiles
2 garlic cloves
1 cup cilantro leaves with tender stems
1/2 cup plain whole-milk Greek yogurt
1 Tbsp. extra-virgin olive oil
1 tsp. honey
2 (12-oz.) bone-in salmon steaks
Kosher salt

Instructions:
Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.
Grilled Spiced Snapper with Mango and Red Onion Salad

Ingredients:
1 (5-lb.) or 2 (2 1/2-lb.) head-on whole fish (such as red snapper or black sea bass), cleaned
Kosher salt
1/3 cup chaat masala, vadouvan, or tandoori spice
1/3 cup vegetable oil, plus more for grill
1 ripe but firm mango, peeled, cut into irregular 1 1/2" pieces
1 small red onion, thinly sliced, rinsed
1 bunch cilantro, coarsely chopped (leaves and stems)
3 Tbsp. fresh lime juice
Extra-virgin olive oil (for drizzling)
Lime wedges (for serving)

Instructions:
Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.
Meanwhile, prepare a grill for medium-high heat. Clean and oil grate.
Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8–12 minutes, depending on the size of the fish. Transfer to a platter.
Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.
Grilled Swordfish with Charred Leeks and Citrus

Ingredients:
4 medium leeks (about 2 1/2 lb.)
1 cup green olives
1/4 cup coarsely chopped dill
3 Tbsp. white wine vinegar
Kosher salt
5 Tbsp. extra-virgin olive oil, divided, plus more
3 oranges
4 (1"-thick) swordfish steaks (about 3 lb.)
Freshly ground black pepper

Instructions:
Prepare a grill for high heat. Trim dark green parts from leeks and remove any tough outer layers. Rinse off any sand and dirt and pat dry.
Throw leeks on grill (no oil needed) and grill, turning every few minutes with tongs, until outside layer is completely blackened (they should start to soften and you might see some juices begin to ooze out), 10–12 minutes. Transfer to a platter and let cool (this also allows them to steam and become tender on the inside). Reduce grill heat to medium-high.
Meanwhile, smash open olives using the side of a chef’s knife and remove pits (try to leave olive flesh in big pieces). Transfer to a medium bowl.
Cut leeks into 1/2"-thick rounds (ashy parts and all) and add to bowl with olives along with dill, vinegar, a big pinch of salt, and 3 Tbsp. oil; toss to combine.
Remove peel and white pith from oranges with a sharp paring knife and discard. Slice oranges crosswise into 1/4"-thick rounds. Set aside for serving.
Clean and oil grate and rub swordfish steaks with 2 Tbsp. oil; season with salt. Grill until lightly charred and just cooked through (fish will feel firm when gently pressed), 5–7 minutes per side.
Divide swordfish among plates and arrange reserved sliced oranges around. Spoon leek mixture and any juices in bowl over. Drizzle with more oil and season with pepper.
Pork Shoulder Steaks with Grilled Mustard Greens

Ingredients:
2 Tbsp. fennel seeds
1 Tbsp. yellow mustard seeds
1 1/2 tsp. black peppercorns
1 tsp. crushed red pepper flakes
1 tsp. ground cinnamon
4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops
Kosher salt
1 lemon, halved
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 garlic cloves
2 bunches mustard greens, leaves torn into large pieces
1/2 tsp. crushed red pepper flakes
Vegetable oil (for grill)
Kosher salt, freshly ground pepper
Flaky sea salt
A spice mill or a mortar and pestle

Instructions:
Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.
Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145°F for medium, 5–7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes.
Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper. Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat.
Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt.
Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.
Fried Fish Sandwiches with Cucumbers and Tartar Sauce

Ingredients:
1/2 cup mayonnaise
1/4 cup finely grated lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. sweet relish
1 Tbsp. chopped drained capers
1 Tbsp. Dijon mustard
1 small garlic clove, finely grated
Kosher salt
2 Tbsp. Old Bay seasoning
1 tsp. baking powder
1 tsp. cayenne pepper
3/4 cup all-purpose flour, divided
3/4 cup cornstarch, divided
5–6 mini seedless or Persian cucumbers
1/3 cup seasoned rice vinegar
8 potato rolls
2 Tbsp. unsalted butter, melted
1 large egg, beaten to blend
3/4 cup light beer
8 (4-oz.) pieces skinless, boneless firm whitefish fillets (3/4"–1" thick)
1/2 cup very coarsely chopped dill
Vegetable oil (for frying; about 6 cups)
Kosher salt
Lettuce leaves (for serving)
A deep-fry thermometer

Instructions:
Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, 1/2 cup flour, and 1/2 cup cornstarch in a medium bowl. Whisk remaining 1/4 cup flour and 1/4 cup cornstarch in another medium bowl.
Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 375°F.
Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.
Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°F–130°F, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.