iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Whole Grilled Salmon with Chanterelles

Ingredients:
4 tablespoons unsalted butter
2 tablespoons grapeseed or vegetable oil
1 pound chanterelle mushrooms or other wild mushrooms, halved if large
2 sprigs thyme
2 garlic cloves, smashed
Kosher salt, freshly ground pepper
1 (4–5-pound) whole salmon, preferably sockeye or coho, cleaned, scales removed
Kosher salt, freshly ground pepper
1 lemon, thinly sliced
4 sprigs dill
4 sprigs thyme
2 sprigs tarragon
3 tablespoons olive oil

Instructions:
Heat a large skillet, preferably cast iron, over medium-high. Add butter and oil and swirl pan until butter is melted. Add mushrooms, thyme, and garlic and season with salt and pepper. Cook, tossing often, until mushrooms are golden brown and tender, 5–8 minutes; set aside.
Prepare a grill for medium-low heat. Using a sharp knife, make a slit along belly of salmon, running from rib cage to tail. Turn salmon on its back and cut along both sides of backbone without piercing through skin on other side. Carefully remove backbone without tearing skin, then remove pin bones with small needle-nose pliers or tweezers. Season inside of fish with salt and pepper and stuff lemon slices, dill, thyme, and tarragon inside cavity. Tie wet kitchen twine around fish in several places to secure. Place on a rimmed baking sheet; rub skin all over with oil.
Carefully place fish on grill grates and grill, uncovered, until flesh on bottom side is mostly opaque but still slightly translucent in the center, 12–18 minutes. Carefully turn fish and cook on the other side to the same doneness, 8–10 minutes. Transfer fish to a clean rimmed baking sheet and let rest at least 10 minutes.
Place skillet with chanterelles directly on edge of grill to reheat while you portion the fish. Remove strings and peel back skin from salmon; discard. Break flesh of top fillet into large pieces and transfer to a platter. Discard aromatics and remove skin from bottom fillet, break up, and transfer to platter. Season with more salt and pepper and spoon warm chanterelles over.
Miss Ollie's Jerk Chicken

Ingredients:
1 bunch chives, cut into 1-inch pieces
4–8 Scotch bonnet chiles or habanero chiles
5 garlic cloves, crushed
3/4 cup malt vinegar
3/4 cup soy sauce
2 tablespoons Jamaican rum
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground cloves
8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry
Vegetable oil (for grill)

Instructions:
Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20–25 minutes longer.
Transfer chicken to a platter and let rest 10 minutes before serving.
Stout-Steamed Shellfish with Charred Onions

Ingredients:
2 tablespoons grapeseed or vegetable oil
1 large onion, thinly sliced into rings
6 tablespoons unsalted butter
1 head of garlic, halved crosswise
5 sprigs thyme
1 (4-inch) piece kombu or 1 toasted nori sheet
1 bay leaf
1 (12-ounce) bottle stout
5 pounds littleneck clams and/or mussels, scrubbed, mussels debearded
Kosher salt
freshly ground pepper

Instructions:
Heat oil in a large wide pot over high. Cook onion, stirring occasionally, until edges are blackened, 6–8 minutes. Let pot cool slightly, then add butter, garlic, arranging cut side down, and thyme and cook over low heat until garlic is golden and fragrant, about 3 minutes. Add kombu, bay leaf, and stout and increase heat to medium-high. Add shellfish; cover pot. Cook, shaking pot often and transferring shellfish to a large bowl as they open, until all the shellfish are open, 5–8 minutes. Discard any that don’t open. Season cooking broth with salt and pepper. Divide shellfish among bowls; ladle broth over.
Gluten-Free Coconut Bread

Ingredients:
Nonstick vegetable oil spray
1 cup unsweetened shredded coconut
1 1/2 cups white rice flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon xanthan gum
1 1/2 cups sugar
1 1/2 cups unsweetened coconut milk
3/4 cup vegetable oil
1 teaspoon coconut extract (optional)
4 large eggs
1/4 cup unsweetened coconut flakes

Instructions:
Place a rack in middle of oven; preheat to 350°F. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.
Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80–95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
Bread can be baked 4 days ahead. Store tightly wrapped at room temperature
The Barbecue Burger

Ingredients:
2 pounds ground beef (preferably a mixture of ground chuck and sirloin, about 18 percent fat)
2 to 3 tablespoons Kansas City Sweet and Smoky Rub, or your favorite barbecue rub
4 romaine lettuce leaves (take from near the center)
3 tablespoons extra virgin olive oil
4 onion rolls or 4 hamburger buns, sliced almost in half through the side
4 thick strips artisanal bacon
4 thick slices red ripe tomato
6 to 8 tablespoons Smoke Wrangler’s Barbecue Sauce, or your favorite barbecue sauce
1 1/2 cups hardwood chips
soaked in water for 30 minutes
then drained

Instructions:
Form the ground beef into 4 patties, each about 3 1/2 inches across and 3/4-inch thick. Make a slight depression in the center. (Burgers rise more in the center than on the periphery, so the slight indentation helps give you an even thickness.) Generously season the burgers on both sides with the Kansas City Sweet and Smoky Rub and let marinate in the refrigerator while you light your grill.
Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate.
Lightly brush the romaine lettuce leaves on both sides with olive oil (you’ll need about 1 tablespoon.) Brush the insides of the onion rolls with the remaining oil.
Arrange the bacon strips on the grill grate and grill until browned on both sides, 3 to 4 minutes per side. (Move them as needed to dodge any flare-ups.)
Grill the hamburgers until cooked to taste, about 4 minutes per side for medium (160°F on an instant-read thermometer.)
Grill the lettuce leaves over the hot fire until lightly browned, 30 seconds per side. Toast the onion rolls, cut side down, over the hot fire, 1 to 2 minutes.
To assemble, place a grilled romaine leaf on the bottom half of each onion roll. Top with a burger, then barbecue sauce, then a tomato slice, bacon, and more barbecue sauce. Top with the other onion roll half.
Gluten-Free Crab Cakes with Snap Pea Salad

Ingredients:
2 large eggs
4 teaspoons finely grated lemon zest
3/4 cup mayonnaise, divided
2 tablespoons plus 1 teaspoon Dijon mustard, divided
1 1/4 teaspoons kosher salt, divided
3/4 plus 1/8 teaspoon freshly ground black pepper, divided
1 bunch scallions (about 6 scallions), divided
3/4 cup mint leaves, divided
1 jalapeño, preferably red, seeded, finely chopped (optional)
1/2 cup almond meal
2 tablespoons cornmeal
1 pound lump crabmeat, picked over
5 tablespoons olive oil, divided
2 tablespoons plus 2 teaspoons fresh lemon juice
1 pound sugar snap peas, trimmed, halved lengthwise, preferably on the bias
6 red radishes
halved
thinly sliced

Instructions:
Whisk eggs, lemon zest, 1/4 cup mayonnaise, 2 Tbsp. mustard, 3/4 tsp. salt, and 1/2 tsp. pepper in a large bowl.
Finely chop 4 scallions, then finely chop mint to yield 2 Tbsp. total, reserving remaining leaves; add to egg mixture. Add jalapeño (if using), almond meal, and cornmeal and stir to combine. Fold in crabmeat, then form into 12 (1/2"-thick) patties.
Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook crab cakes until golden brown, about 3 minutes per side. Transfer to a paper-towel lined plate.
Meanwhile, whisk 1/2 tsp. mustard, 2 Tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 3 Tbsp. oil in a large bowl. Thinly slice remaining 2 scallions on an angle; transfer to bowl with dressing. Add sugar snap peas, radishes, and reserved mint leaves; toss to combine.
Whisk remaining 1/2 cup mayonnaise, 2 tsp. lemon juice, 1/2 tsp. mustard, and 1/8 tsp. pepper in a small bowl.
Serve crab cakes with salad and mayonnaise sauce alongside.
Crab cake patties can be formed 1 day ahead. Arrange in an even layer on a rimmed baking sheet, cover tightly with plastic wrap, and chill.
Sheet-Pan Brownie Thins

Ingredients:
1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cold large eggs
1/2 cup all-purpose flour
1 cup finely chopped walnuts
pecans
or mini chocolate chips

Instructions:
Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30–40 strokes. Stir in nuts or chocolate chips.
Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15–18 minutes.
Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
Steak and Fries with Pickled Onions

Ingredients:
1 cup white vinegar
1/2 cup sugar
1/2 red onion, thinly sliced
2 rib eye steaks, 1 to 1 1/2 inches thick
1 1/2 to 2 cups crumbled blue cheese
4 tablespoons (1/2 stick) unsalted butter, plus more for slathering
16 to 20 cremini mushrooms, stems removed and caps left whole
1/2 cup seasoned rice vinegar
1/4 cup soy sauce
1 tablespoon truffle oil
1 teaspoon grated fresh ginger
3 or 4 scallions, sliced, white and light green parts only
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
3 cloves garlic, smashed 2 sprigs fresh thyme
1 sprig fresh rosemary
Triple-Cooked Fries
for serving

Instructions:
In a small saucepan, bring the vinegar and sugar to a boil over medium-high heat. Put the red onion slices in a small glass bowl and pour the hot liquid over them. Set aside to steep and cool for at least 1 hour.
Put the steaks in a resealable plastic bag and pack the blue cheese around them. Push as much air as you can from the bag and zip it closed. Refrigerate the steaks for 12 hours or overnight.
In a large skillet set over medium-high heat, melt 1 tablespoon of the butter and, when bubbling hot, sear the mushrooms until golden brown, 4 to 5 minutes. In a glass mixing bowl, stir together the vinegar, soy sauce, truffle oil, and ginger. Add the scallions and browned mushrooms. Stir to mix and coat the mushrooms with the marinade. Set aside at room temperature while you prepare the steaks.
Remove the steaks from the bag and scrape off the blue cheese. Pat them dry with paper towels. Season both sides of the steaks with the garlic powder and salt and pepper and set them aside to come to room temperature.
Preheat the oven to 400°F.
Heat a large, heavy, oven-safe skillet—I like an old cast-iron pan with character—over medium-high heat and, when hot, melt the remaining 3 tablespoons butter. When the butter melts, add the smashed garlic, thyme, and rosemary. Stir these around a little, and then put the steaks in the pan. Cook the steaks for 3 minutes, and then turn over and cook for about 3 minutes on the other side, basting them with the melted butter as if you are in a race.
Transfer the skillet to the oven and cook for a few minutes longer, or until an instant-read thermometer inserted in a thick part of a steak registers 130° to 135°F. I insist on medium-pink meat with a touch of gray on the inside, and then nicely caramelized but not crunchy on the outside.
Let the meat rest for about 10 minutes. Slather more butter on the meat as it rests.
Serve the steaks with the veggies and pickled red onions.
The pickled onions and their brine will keep in a lidded container in the refrigerator for at least 2 weeks. (I prefer glass containers for pickles.)
Slow-Cooker Shredded Chicken

Ingredients:
4 pounds boneless, skinless chicken thighs
2 medium onions, peeled, halved with root intact
1 head of garlic, unpeeled, rinsed, halved crosswise
2 bay leaves
4 cups low-sodium chicken broth
1 tablespoon (or more) kosher salt
1 teaspoon (or more) freshly ground black pepper

Instructions:
Mix chicken, onions, garlic, bay leaves, broth, salt, and pepper in a slow cooker. Cover and cook until chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.
Remove chicken from liquid and shred with a fork; taste and season with salt and pepper, if needed. Strain stock through a fine-mesh sieve into a medium bowl; discard vegetables. Store chicken and broth together or separately.
Chicken can be made 3 days ahead; cover and chill either in broth or separately, or freeze either together or separately up to 6 months.
Bitter Greens Salad with Melted Cheese

Ingredients:
3 tablespoons red wine vinegar
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large head radicchio (3/4 pound), cored and coarsely shredded
5 ounces arugula
1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated
1/2 cup roughly chopped lightly toasted hazelnuts
Saba or balsamic vinegar
for drizzling

Instructions:
Heat the broiler to high.
Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.
Rhubarb Turnovers

Ingredients:
12 tablespoons (2 sticks) cold unsalted butter, cut into pieces
2 ounces cream cheese
2 1/2 cups all-purpose flour, plus additional for work surface
1 teaspoon fine sea salt
2 teaspoons sugar
1 tablespoon apple cider vinegar
4 cups (1/2-inch-diced) rhubarb (5 to 6 stalks)
Pinch kosher salt
1/8 teaspoon freshly grated nutmeg
1 cup turbinado sugar, plus more for topping
1 large egg
Lemon Buttermilk Ice
optional

Instructions:
Place the cut butter in the freezer to chill. Meanwhile, in a mixing bowl, combine the flour, salt, and sugar. Get some ice water ready. Add the chilled butter and cream cheese to the mixing bowl and, with both hands, rub the fat between your fingers through the flour until the texture resembles coarse meal, with some pea-size chunks remaining. Drizzle vinegar and 1 tablespoon ice water into the flour mixture and mix with a large spoon or spatula until the dough just comes together. On a floured surface, turn out the dough and pat gently into a disk. Lightly coat the top surface with flour, cover the disk in plastic wrap, and refrigerate for a minimum of 1 hour before rolling out.
In a wide skillet, combine the rhubarb, salt, and nutmeg. Stir in 1 cup sugar and let rest for 10 minutes. Turn the burner on to medium heat and cook the rhubarb until the juices are released, about 5 minutes. Remove the rhubarb from the pan with a slotted spoon, transfer to a plate, and cool in the refrigerator. Continue to cook the remaining liquid until reduced to a syrupy glaze. Let the glaze cool. Return the strained, cooled rhubarb to the cooled glaze and toss to coat. Return the rhubarb mixture to the refrigerator.
Remove the turnover dough from refrigerator. On a clean, floured surface, roll out the dough to 1/8-inch thick. Using a small plate, bowl, or saucer as a guide, cut out 6-inch circles of dough. Lay each circle on parchment paper, stack the circles, and refrigerate to keep the dough cold.
Heat the oven to 350°F. In a small bowl, whisk the egg with 1 tablespoon water; set aside. Remove the dough circles from the refrigerator and transfer them to a parchment-lined cookie sheet or baking sheet. Spoon 1/4 cup of the rhubarb mixture onto one half of each dough circle, leaving 1/2 inch of space around the edge. Fold the dough over the rhubarb so the edges meet, and crimp the edges with a fork. Brush the top of the turnover with the egg wash and sprinkle with turbinado sugar. Cut thin slits in the top of the dough over the rhubarb with the tip of a paring knife to let steam escape.
Bake on the middle rack of the oven until the dough is crisp and golden brown, 30 to 40 minutes. If desired, serve each turnover with 1/2 cup Lemon Buttermilk Ice.
White Pizza with Shaved Vegetables and Pesto

Ingredients:
1/2 cup whole-milk ricotta
16 ounces prepared pizza dough, room temperature
2 tablespoons plus 1 teaspoon olive oil, divided, plus more for pan
1 medium zucchini (about 8 ounces), trimmed, thinly shaved with a vegetable peeler
2 small leeks, whites and pale-green parts cut into half moons, very thinly sliced (about 1 cup)
4 ounces asparagus, trimmed, thinly shaved with a vegetable peeler
1/2 cup frozen sweet peas, thawed
1/2 teaspoon kosher salt
1/2 cup shredded low-moisture mozzarella
1/4 cup homemade or store-bought pesto
1 garlic clove, finely chopped
1/2 teaspoon finely grated lemon zest
1/2 cup watercress
1/4 cup torn basil
1.5 ounces Pecorino, shaved into curls with a vegetable peeler (about 1/2 cup)
1/3 cup unsalted
roasted pistachios
coarsely chopped

Instructions:
Place a rack in lower third of oven; preheat to 500°F. Drain ricotta in a paper towel-lined colander.
Gently stretch dough to a 16x12" oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover with plastic wrap and let rest 10 minutes, then stretch again, resting as needed.) Brush with 1 Tbsp. oil, then bake until dry and golden, about 5 minutes.
Meanwhile, toss zucchini, leeks, asparagus, peas, salt, and 1 Tbsp. oil in a medium bowl. Whisk ricotta, mozzarella, pesto, garlic, and lemon zest in another medium bowl until smooth.
Spread ricotta mixture over dough, then arrange vegetables over. Bake pizza, rotating pan halfway through, until cheese is melted, vegetables are roasted and tender, and crust is golden brown, 7–9 minutes.
Meanwhile, toss watercress and basil with remaining 1 tsp. oil. Remove baking sheet from oven, then transfer pizza with a pizza peel or offset spatula to wire rack. Top pizza with watercress mixture, Pecorino, and pistachios. Let cool slightly, then cut into wedges and serve.
Pasta Carbonara with English Peas

Ingredients:
Kosher salt and freshly ground black pepper
3 ounces pancetta, cut into small dice
Extra-virgin olive oil
8 ounces dried fettuccine, linguine, or spaghetti
1 pound English peas in their pods, shelled (1 cup peas)
3 scallions, trimmed (including 1/2 inch off the green tops), thinly sliced on an angle
1 small handful pea tendrils (optional)
1 egg, whipped well with a fork in a little bowl
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated Pecorino Romano cheese

Instructions:
Bring a large pot of water to a boil and add salt until it tastes like the sea.
Put the pancetta and a small glug of olive oil in a skillet or Dutch oven that’s large enough to hold all the pasta. Cook until the pancetta is lightly browned but still slightly chewy, 9 to 12 minutes (or less if you’re using thinly sliced pancetta). Season the pancetta very generously with pepper. Take the skillet off the heat, but don’t drain anything—you’ll use that fat!
When the water is at a boil, add the pasta and cook according to the package directions until almost al dente. When the pasta is almost ready, add the shelled peas to the pasta pot.
Put the skillet back over medium heat and reheat the pancetta gently.
With a ladle or a measuring cup, scoop out about 1 cup of the pasta cooking water. Drain the pasta and peas. Whisk a couple of tablespoons of the pasta water into the fat and pancetta in the skillet, to make the bacon fat lighter and creamier by emulsifying it with the water. Pull the pan off the heat.
Whisk some of that warm fat into the beaten egg to temper it (meaning to gently warm up the egg so that it doesn’t scramble when you add it to the hot skillet), then whisk the egg into the skillet.
Dump the pasta, peas, scallions, and pea tendrils (if using) into the skillet. Add both the cheeses and toss everything quickly and thoroughly to blend. Add a few more small splashes of the pasta water and keep tossing until the noodles are cloaked in a creamy sauce. Taste and adjust the seasoning with more salt or black pepper as needed. Serve right away. This dish does not wait.
Cloud Bread

Ingredients:
3 large eggs, divided, 1/4 teaspoon cream of tartar, 3 tablespoons plain yogurt, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, 1 teaspoon honey, 1/2 teaspoon ground cinnamon

Instructions:
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until stiff peaks form, about 7 minutes.
For Plain Cloud Bread, mix egg yolks and yogurt in a medium bowl until smooth.
For t Garlic-Rosemary Cloud Bread, mix egg yolks, yogurt, rosemary, garlic powder, and salt in a medium bowl until smooth.
For Cinnamon-Spiced Cloud Bread, mix egg yolks, yogurt, honey, and cinnamon in a medium bowl until smooth.
Add a small portion of egg white mixture to egg yolk mixture and stir just until lightened. Gently fold in remaining egg white mixture in 2 additions until just combined.
Using a large spoon, divide meringue into 6 mounds on prepared baking sheet. Bake bread until golden brown and cooked through, about 35 minutes. Turn off oven and prop open with a wooden spoon until oven is cool, about 45 minutes. Transfer pan to a wire rack and let cool completely, at least 20 minutes.
Bread can be made 1 month ahead. Store in a single layer in an airtight container and freeze.