iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Grilled Porcini-Rubbed Rack of Veal

Ingredients:
1 1/2 teaspoons crushed red pepper flakes
1/4 cup porcini mushroom powder (from about 3/4 ounce dried mushrooms)
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 (5–6-pounds) six-bone rack of veal, chine bone removed (not frenched)
1/4 cup extra-virgin olive oil
Flaky sea salt
A spice mill or a mortar and pestle

Instructions:
Prepare grill for medium–high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Coarsely grind red pepper flakes in spice mill or with mortar and pestle. Combine ground red pepper flakes, porcini powder, sugar, kosher salt, and black pepper in a small bowl.
Rub veal all over with oil, followed by enough spice mixture to coat nicely (about 1/2 cup), patting to adhere.
Grill veal over direct heat, turning occasionally, until deeply browned all over, 15–20 minutes total. Move veal to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of loin registers 115°, 1 1/2–2 hours. (Check after 30 minutes—once thermometer registers 100°, the temperature will climb much faster.)
Transfer veal to a cutting board and let rest 5 minutes. Cut loin from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.
Grill loin over direct heat, cut side up, just to reheat slightly (do not grill the cut side), about 4 minutes. Slice loin 1/2" thick and transfer to a platter. Sprinkle with sea salt and serve with bones alongside.
Veal can be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.
Sweet-and-Spicy Ribs

Ingredients:
3/4 cup (packed) light brown sugar
1/4 cup smoked paprika
2 tablespoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons kosher salt, plus more
2 St. Louis-style pork ribs (3–4 pounds each)
1/2 cup (1 stick) unsalted butter
1/2 cup apple cider vinegar
Vegetable oil

Instructions:
Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2–3 hours. Let cool.
Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5–8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15–20 minutes. Remove sauce from heat, add vinegar, and season with salt.
Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5–7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.
Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.
Snap Peas and Green Beans with Arugula-Mint Pesto

Ingredients:
1/2 cup raw skin-on almonds
1 garlic clove, finely grated
2 cups (lightly packed) baby arugula
2 ounces Parmesan, shaved, divided
1 cup mint leaves, plus more for serving
1/3 cup olive oil
Kosher salt, freshly ground pepper
12 ounces sugar snap peas
12 ounces green and/or wax beans, trimmed
2 tablespoons fresh lemon juice
Lemon wedges (for serving)

Instructions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.
Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.
Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.
Peas and beans can be blanched 1 day ahead. Cover and chill.
Double RL Ranch Burger

Ingredients:
"1/2 cup mayonnaise (preferably Hellmanns or Best Foods)", 1/3 cup ketchup (preferably Heinz)
2 tablespoons sweet relish
1 tablespoon finely chopped cornichons
1 tablespoon finely chopped red onion
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon hot sauce (preferably Tabasco)
Kosher salt, freshly ground pepper
3 pounds ground beef chuck (20% fat)
Kosher salt
8 ounces clothbound cheddar (such as Cabot), thinly sliced
8 sesame buns, toasted
16 slices bacon, cooked
Green leaf lettuce
sliced tomato
sliced red onion
and sliced pickles (for serving)

Instructions:
Mix mayonnaise, ketchup, relish, cornichons, onion, Worcestershire sauce, garlic powder, onion powder, and hot sauce in a small bowl; season sauce with salt and pepper.
Sauce can be made 2 days ahead. Cover and chill.
Prepare grill for medium-high heat. Divide beef into 8 portions (about 6 ounces each). Working with 1 portion at a time, cup your hands around the meat and begin to gently shape it into a round patty, being careful not to pack the meat too tightly. Lightly press down on patty to flatten, then press a slight indentation into the center with your thumb (this will prevent patties from bulging when cooked).
Generously season both sides of patties with salt and grill 5 minutes. Turn and top with cheese. Cover grill and cook until cheese is melted and patties are medium-rare, about 5 minutes more. Transfer to a platter and let rest 5 minutes.
Build burgers with buns, patties, bacon, lettuce, tomato, onion, pickles, and special sauce.
Iceberg Wedges with Grilled Bacon and Croutons

Ingredients:
1/2 cup buttermilk
1/2 cup sour cream
1/3 cup finely chopped mixed fresh tender herbs (such as tarragon, chive, parsley, and/or dill)
2 tablespoons fresh lemon juice
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
8 slices thick-cut bacon (about 1 pound)
3 ounces country-style bread, crusts removed, torn into small pieces (about 1 cup)
1 head of iceberg lettuce
cut into 8 wedges

Instructions:
Whisk buttermilk, sour cream, herbs, lemon juice, and garlic in a small bowl to combine; season buttermilk dressing with salt and pepper.
Prepare grill for medium heat and heat a cast-iron skillet directly on grate. Working in batches, cook bacon in skillet, turning occasionally, until browned and crisp, 8–10 minutes. Transfer to grate with tongs and grill bacon, turning once, until charred around the edges, about 1 minute. Transfer bacon to paper towels to drain.
Toss bread in same skillet until coated in bacon drippings. Transfer bread to grate and grill, turning often, until crusty and charred in spots, about 2 minutes.
Drizzle buttermilk dressing over iceberg wedges and crumble bacon over. Top with grilled croutons.
Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Ingredients:
2 1/2 pounds new or baby Yukon Gold potatoes, scrubbed, 4 large eggs, room temperature, 1 teaspoon mustard seeds, 3 tablespoons apple cider vinegar, 2 tablespoons whole grain mustard, 1 teaspoon honey, 1/3 cup olive oil, Kosher salt, freshly ground pepper, 1 cup parsley leaves with tender stems, 3 tablespoons coarsely chopped dill pickles, 2 tablespoons chopped fresh chives

Instructions:
Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.
Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it's chaos).
Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 tablespoons vinaigrette aside for drizzling.
Halve potatoes and add to bowl with vinaigrette. Add parsley and toss to coat; season with salt and pepper. Transfer to a platter. Halve reserved eggs and tuck in between potatoes. Drizzle with reserved vinaigrette. Top with pickles, chives, and toasted mustard seeds.
Eggs can be boiled 1 day ahead; drain, cover, and chill. Peel just before using. Vinaigrette can be made 3 days ahead; cover and chill.
Grilled Short Ribs with Sesame-Chipotle Mole

Ingredients:
1/3 cup unsalted, roasted almonds
1 tablespoon toasted sesame seeds
1 cup roasted red peppers from a jar, preferably piquillo, drained
2 canned chipotle chiles in adobo, seeded
2 tablespoons Sherry vinegar
Kosher salt
Vegetable oil (for grilling)
1 1/2 pounds boneless beef short ribs (1 1/4 - 1 1/2" thick)
Freshly ground black pepper

Instructions:
Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chipotle chiles, and vinegar and puree until well combined; season mole with salt.
Prepare a grill for medium-high heat; lightly oil grate. Season short ribs with salt and pepper and toss on a rimmed baking sheet with 1/3 cup mole; set remaining mole aside for serving.
Grill short ribs, turning occasionally, until charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130°F for medium-rare, 8–10 minutes.
Transfer short ribs to a cutting board and let rest 10 minutes. Thinly slice ribs against the grain and serve with reserved mole alongside.
Linguine with Green Olive Sauce and Zesty Breadcrumbs

Ingredients:
1 tablespoon plus 1/2 cup olive oil
1/4 cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest
12 ounces linguine or other long pasta
4 oil-packed anchovy fillets
1 small garlic clove
1 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup green olives, pitted, halved
3 tablespoons drained capers
1/2 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
2 tablespoons fresh lemon juice

Instructions:
Heat 1 tablespoon oil in a medium skillet over medium and cook panko, stirring, until golden, about 5 minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Meanwhile, mash anchovies and garlic to a paste on a cutting board with the side of a chef's knife. Combine with parsley, basil, and half of olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with remaining 1/2 cup oil. Mix well; season sauce with salt and pepper.
Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid as needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
Serve pasta topped with panko and more Parmesan.
Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.
Apricot, Cherry, and Graham Cracker Crumble

Ingredients:
2 1/2 pounds apricots, halved, pitted
10 ounces fresh sweet cherries, pitted (about 2 cups)
2 tablespoons cornstarch
4 tablespoons light brown sugar, divided
Kosher salt
1/2 vanilla bean, split lengthwise
4 graham crackers, finely crushed
3 tablespoons unsalted butter, cut into small pieces, room temperature
1/3 cup unsalted
roasted almonds
coarsely chopped

Instructions:
Preheat oven to 375°F. Combine apricots, cherries, cornstarch, 2 tablespoons brown sugar, and a pinch of salt in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Toss to combine and transfer to a shallow 1 1/2-qt. baking dish.
Combine crackers, butter, and a pinch of salt in a medium bowl. Work butter into crackers with your fingers until mixture comes together. Add nuts and remaining 2 tablespoons brown sugar and work in with your fingers until combined. Scatter over fruit.
Bake crumble until topping is golden brown and fruit is bubbling, 35–45 minutes. Let cool slightly before serving.
Cucumbers with Scallions and Chili Oil

Ingredients:
1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt
3 sliced scallions
3 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Chili oil (drizzle)

Instructions:
Gently smack 1 pound Persian or English hothouse cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon kosher salt. Let sit 10 minutes to drain excess liquid.
Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.
Cucumber and Charred Onion Salad

Ingredients:
1 Fresno chile, thinly sliced into rings, seeded if desired, 4 tablespoons red wine vinegar, divided, 2 medium red onions, sliced into 1/4" rounds, 4 tablespoons olive oil, divided, plus more for serving, Kosher salt, freshly ground pepper, 1 medium English hothouse cucumber, sliced into rounds, 1/4 teaspoon dried oregano

Instructions:
Prepare grill for medium-high heat. Combine chile and 2 tablespoons vinegar in a small bowl; set aside.
Place onions on a rimmed baking sheet and drizzle with 2 tablespoons oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 tablespoons vinegar; let cool.
Coarsely chop 1/2 cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tablespoons oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.
Piña Colada

Ingredients:
1 1/2 ounces coconut cream (such as Coco Lopez)
1 1/2 ounces pineapple juice
1 ounce aged rum
1 ounce coconut rum
Splash of coconut milk (optional)
Pineapple wedge
for garnish

Instructions:
Combine all the ingredients in a blender cup. Add 1 cup of ice. Blend on High until smooth. Pour contents into a tiki glass or tall glass. Garnish with the pineapple wedge.
The Easiest Peach-Raspberry Pie with Press-In Crust

Ingredients:
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/4 cup sugar, divided
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 teaspoon ground cinnamon
1 tablespoon apple cider vinegar
1 1/2 pounds ripe yellow peaches (about 3–4 medium)
2 pints raspberries (about 4 cups)
1 cup sugar
6 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
9" pie pan (not deep dish)

Instructions:
Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
Place pie on preheated sheet and bake until crust begins to turn golden, 20–25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.
Brown Sugar BBQ Pork Butt

Ingredients:
1/4 cup (packed) light brown sugar
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 (4-5-pound) bone-in pork butt
Disposable foil tray

Instructions:
Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.
Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4–5 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.
Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.
Grilled Maple-Butter Apricots with Vanilla Ice Cream

Ingredients:
3 tablespoons pure maple syrup
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
6 ripe apricots, halved lengthwise and pitted
Vanilla ice cream (for serving)

Instructions:
Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal.
Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted.
Grill apricots cut side down, brushing with syrup mixture as they cook, until lightly charred and tender, 8–10 minutes. Transfer to a platter cut side up, and brush with additional syrup mixture. Let apricots cool to room temperature, then serve with ice cream.
Hobo Pack Potatoes with Rosemary and Garlic

Ingredients:
2 pounds small potatoes (such as baby Yukon Gold, about 1 1/2 inches wide)
2 garlic cloves, smashed
2 small rosemary sprigs
1/4 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Instructions:
Divide potatoes between 2 large sheets of foil, then lift edges of foil around potatoes to form a nest so the oil won't leak. Divide garlic, rosemary, and oil between packages, then sprinkle each with 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring edges of foil together to enclose each package, covering completely, then crimp to seal packages closed.
Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Place foil packages near the coals and cook, moving packages around the coals occasionally for even cooking, until potatoes are tender, 30–45 minutes.
Packages can cooked and stored in the refrigerator for up to 3 days.
Grilled Corn, Zucchini, and Black Bean Quesadillas

Ingredients:
2 ears of corn, unshucked
1 medium zucchini, halved lengthwise
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 bunch scallions (reserve 1 scallion for salsa)
1 avocado, diced
1 scallion, thinly sliced
1/2 pint (1 cup) cherry tomatoes, coarsely chopped
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Pinch of cayenne pepper
4 (8-inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 (15-ounce) can black beans, drained, rinsed
2 tablespoons vegetable oil, divided
Cilantro leaves with tender stems (for serving)
Lime wedges (for serving)

Instructions:
Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8–10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1–2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
Vegetables can be grilled, covered, and chilled for up to 3 days.
Pork Banh Mi with Quick-Pickled Radishes and Carrots

Ingredients:
1 long baguette, cut crosswise into four 8" pieces, split and toasted
1/4 cup mayonnaise
2 ounces pâté or liverwurst
2 cups shredded Brown Sugar BBQ Pork Butt
1 jalapeño, thinly sliced
1 cup quick-pickled radishes and carrots from Bo Ssäm
Cilantro leaves with tender stems (for serving)

Instructions:
Spread 1 side of each baguette with 1 Tbsp. mayonnaise, and spread the other side of each baguette with pâté, dividing evenly. Pile pork on bottom halves of baguette, and top with jalapeño, radishes and carrots, and cilantro. Close sandwiches.