iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Apricot Phyllo Napoleons

Ingredients:
1 cup nonfat yogurt
4 (17- by 12-inch) phyllo sheets
1 teaspoon unsalted butter, melted
1 teaspoon vegetable oil
6 teaspoons granulated sugar
1 vanilla bean, halved lengthwise
1/4 cup low-fat sour cream
1 tablespoon plus 1 teaspoon packed light brown sugar
6 fresh apricots (1 pound), pitted and each cut into 6 wedges
1/4 cup water

Instructions:
Drain yogurt in a cheesecloth-lined sieve or colander set over a bowl, covered and chilled, 8 hours.
Preheat oven to 350°F.
Put stack of phyllo on a work surface and cover stack with 2 overlapping sheets of plastic wrap and then a damp kitchen towel. Stir together butter and oil.
Arrange 1 phyllo sheet on a large parchment-lined baking sheet, then spread with one fourth of butter mixture using a dampened pastry brush. Sprinkle with 1 teaspoon granulated sugar. Top with 3 more layers in same manner as first with remaining phyllo and butter mixture and 3 teaspoons granulated sugar. Cut stack into 12 rectangles (2 lengthwise cuts, 3 crosswise) and bake in middle of oven until crisp and golden brown, about 10 minutes. Cool in pan on a rack.
Scrape seeds from vanilla bean into a bowl using a small sharp knife. Stir in drained yogurt, sour cream, and 1 tablespoon brown sugar.
Heat a large nonstick skillet over moderately high heat. Add apricots and sprinkle with remaining 2 teaspoons granulated sugar. Gently toss until apricots are warm and tender, 2 to 3 minutes. Transfer apricots to a bowl with a slotted spoon.
Add water and remaining teaspoon brown sugar to skillet and deglaze by boiling over moderately high heat, scraping up brown bits, until reduced by about half. Toss apricots in warm syrup.
Place 1 phyllo rectangle on a plate and top with 3 apricot pieces and 1 generous tablespoon yogurt mixture. Make 2 more layers with phyllo squares, apricots, and yogurt mixture. Make 3 more napoleons in same manner.
Broccoflower with Anchovies and Garlic

Ingredients:
1 head broccoflower or cauliflower (1 1/2 pounds), cut into 2-inch-wide florets
1/4 cup olive oil
3 garlic cloves, thinly sliced
21/2 teaspoons chopped canned anchovies, or to taste
1/4 teaspoon dried hot red pepper flakes
1/4 cuppine nuts, toasted
1/4 cup golden raisins
2 tablespoons chopped fresh parsley

Instructions:
Cook broccoflower in 2 batches in a 5- to 6-quart pot of <"">boiling salted water< > until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain florets and pat dry with paper towels.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add anchovies and red pepper flakes and sauté, stirring, until anchovies are dissolved, about 1 minute, then add florets and toss to coat. Add pine nuts, raisins, and salt to taste and sauté, stirring, until heated through, about 2 minutes. Remove from heat and stir in parsley.
Green Bean Salad with Tuna Sauce and Olives

Ingredients:
1 pound green beans, trimmed
1 (3-ounce) can white tuna packed in oil, drained and flaked
1/4 cup extra-virgin olive oil
2 tablespoons water
1 1/2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
2 tablespoons Niçoise or other small brine-cured black olives
2 tablespoons fresh flat-leaf parsley leaves

Instructions:
Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
Purée tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.
Brussels Sprouts with Marjoram and Pine Nuts

Ingredients:
3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
1 cup canned low-salt chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram
1/3 cup whipping cream

Instructions:
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.
Steamed Clams in Wine and Chorizo

Ingredients:
1 medium onion, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
1/2 teaspoon cumin seeds
1/4 teaspoon salt
2 tablespoons olive oil
3/4 cup dry white wine
2 lb littleneck clams (2 inches wide), scrubbed
1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
2 tablespoons fresh cilantro

Instructions:
Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.
Cranberry, Tangerine, and Crystallized-Ginger Relish

Ingredients:
1 12-ounce bag cranberries
1 6-ounce tangerine (unpeeled), halved, seeded, cut into 1-inch pieces
3/4 cup sugar
1/2 cup coarsely chopped crystallized ginger (about 2 1/2 ounces)
1/4 cup orange marmalade

Instructions:
Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
Mussels with Parsley and Garlic

Ingredients:
2 lb mussels (preferably cultivated), cleaned and beards removed
3 garlic cloves, coarsely chopped
1 cup fresh flat-leaf parsley
1/2 stick unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions:
Preheat oven to 450°F.
Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)
Southern Oyster Casserole

Ingredients:
2 quarts oysters
1/4 pound (1 stick) butter
3 whole scallions, chopped
1 green or red bell pepper, seeded, deribbed, and chopped
1/2 pound mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/4 cup grated imported Parmesan cheese
Freshly grated nutmeg
1/2 teaspoon paprika
Salt
Freshly ground black pepper
1/2 cup bread crumbs

Instructions:
Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or spray it with nonstick spray.
Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions and pepper and sauté until the onion is soft, about 5 minutes. Add the mushrooms and oysters and sauté for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to the simmer on top of the stove before proceeding.
Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling—about 10 minutes, depending on the depth of the casserole.
Carolina Pulled-Pork Sandwiches

Ingredients:
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes
12 soft hamburger buns with seeds, split
Carolina Red Barbecue Sauce
Tangy Coleslaw

Instructions:
Mix first 5 ingredients in small bowl to blend.
Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
Mix first 6 ingredients in medium bowl. Cover and refrigerate.
Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.
Mixed Lettuce Chiffonade with Gorgonzola-Herb Dressing

Ingredients:
1/3 cup fresh flat-leaf parsley
1/3 cup Gorgonzola dolce or other soft blue cheese
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup well-shaken buttermilk
1 tablespoon distilled white vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped fresh chives
1/2 head romaine, thinly sliced crosswise (5 cups)
1 small head radicchio, quartered and thinly sliced lengthwise (3 cups)
1 small head frisée, torn into bite-size pieces (3 cups)
2 Belgian endives
trimmed and thinly sliced lengthwise

Instructions:
Blend parsley, cheese, sour cream, and mayonnaise in a food processor until smooth. Blend in buttermilk, vinegar, salt, and pepper. Transfer to a bowl and stir in chives.
Toss lettuces together in a large bowl, then toss with a generous 1/2 cup dressing.
Watermelon, Green Onion, and Mint Salad

Ingredients:
5 cups 3/4- to 1-inch cubes seeded watermelon, 1 cup chopped green onions, 3 tablespoons chopped fresh mint, 3 tablespoons chopped fresh Italian parsley, 1 1/2 tablespoons finely chopped seeded deveined jalapeño chiles, 1/4 cup olive oil, 2 tablespoons Champagne vinegar

Instructions:
Combine watermelon, green onions, mint, parsley, and chiles in large bowl.
Whisk oil and vinegar in small bowl to blend. Pour dressing over watermelon mixture; toss to coat. Season salad generously with salt and pepper.
Pecan and Brown Sugar Crescents

Ingredients:
1 cup all purpose flour
3/4 cup pecans, lightly toasted
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup (packed) dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Powdered sugar

Instructions:
Preheat oven to 325°F. Combine all ingredients except powdered sugar in processor. Using on/off turns, process until mixture resembles coarse meal; then process continuously until dough begins to come together.
Roll 2 teaspoonfuls of dough between palms of hands to form 2 1/2-inch-long rope, tapering at ends. Place on ungreased baking sheet; curl in ends to form crescent shape. Repeat with remaining dough, spacing cookies 1 inch apart.
Bake cookies until just firm to touch, about 20 minutes. Cool on sheet 5 minutes. Transfer to rack; cool. Sift powdered sugar over. (Can be made 3 days ahead. Store airtight at room temperature.)
Beef Barley Soup with Wild Mushrooms and Parsnips

Ingredients:
3 tablespoons olive oil
1 1/2 pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced
3/4 pound onions, chopped
2 celery stalks, chopped
4 large garlic cloves, chopped
3 1/2 pounds center-cut beef shank slices (about 3/4 to 1 inch thick)
8 cups canned beef broth
7 cups water
1 1/4 pounds red bell peppers, chopped
1 pound parsnips, peeled, cut into 1/2-inch pieces
1/2 pound carrots, peeled, cut into 1/2-inch pieces
1 3/4 cups pearl barley (about 9 ounces)
1 1/2 cups canned crushed tomatoes with added puree
2 3/4-ounce packages dried porcini mushrooms (see note below), brushed clean of any grit, coarsely chopped
2 tablespoons dried marjoram
1 tablespoon dried thyme

Instructions:
Heat oil in heavy large pot over medium-high heat. Add mushrooms and onions. Sauté until mushrooms brown, about 18 minutes. Add celery and garlic and stir 1 minute. Add beef shank slices and all remaining ingredients. Bring to boil. Reduce heat to medium-low. Cover and simmer until meat is tender, about 1 1/2 hours. Remove from heat.
Using tongs, remove meat from pot. Cool slightly. Remove meat from bones; discard bones and any tough connective tissue. Cut meat into bite-size pieces and return to soup. Season soup to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly at room temperature. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat.)
Grilled Pineapple

Ingredients:
1 pineapple, Accompaniments: superpremium vanilla ice cream, rum dulce de leche

Instructions:
Prepare grill. Cut pineapple lengthwise through leaves, keeping leaves attached, into 8 wedges. Grill pineapple wedges, a cut side down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just charred, about 2 minutes on each cut side.
Serve pineapple with ice cream and dulce de leche.
Blueberry Ginger Granita

Ingredients:
2 tablespoons chopped peeled fresh ginger
1/2 cup superfine granulated sugar
3/4 pounds blueberries (2 1/2 cups), thawed if frozen
3/4 cup water
2 teaspoons fresh lime juice

Instructions:
Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
Chick-Pea Cumin Dip

Ingredients:
1 tablespoon cumin seeds
a 19-ounce can chick-peas (about 2 cups drained)
12 ounces soft tofu
3 tablespoons fresh lemon juice, or to taste
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leafed parsley leaves plus additional for garnish

Instructions:
In a dry small heavy skillet toast cumin seeds over moderate heat, shaking pan, until a shade darker and transfer to a plate to cool. In a sieve rinse and drain chickpeas. Drain tofu.
In a food processor purée chick-peas, tofu, cumin seeds, lemon juice, and 1 tablespoon oil until chick-peas are smooth. Stir in parsley and salt and pepper to taste. Drizzle dip with remaining tablespoon oil and garnish with parsley. Serve dip with pita toasts and/or crudités.
Broiled Peaches with Crème Fraîche

Ingredients:
4 firm-ripe peaches, halved and pitted, 3 tablespoons sugar, Accompaniment: crème fraîche or sour cream

Instructions:
Preheat broiler.
Line a small shallow baking pan with foil and arrange peaches cut sides up. Sprinkle peaches evenly with sugar and let stand 10 minutes.
Broil 4 to 5 inches from heat until sugar is golden brown and peaches are tender, 6 to 8 minutes.
Serve warm.
Corn Fritters with Salsa

Ingredients:
2 plum tomatoes, coarsely chopped, 1/3 cup chopped white onion, 2 tablespoons chopped fresh cilantro, 1 to 2 tablespoons chopped pickled jalapeño chiles, 1 tablespoon fresh lime juice, 2 ears corn, shucked, 1 large egg, 1/2 cup milk, 1/3 cup yellow cornmeal, 2 1/2 tablespoons all-purpose flour, 1/4 teaspoon salt, 2 to 3 tablespoons vegetable oil, Accompaniment: sour cream

Instructions:
Stir together all salsa ingredients and season with salt.
Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
Serve fritters with salsa.
Smoked Salmon, Fennel and Goat Cheese Toasts

Ingredients:
8 ounces soft fresh goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Instructions:
Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)
Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.
Cavolo Nero with Cilantro

Ingredients:
2 lb cavolo nero or kale, stems and center ribs discarded, 1 cup finely chopped white onion, 1 cup chopped fresh cilantro, 2 tablespoons olive oil

Instructions:
Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes. Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander.
Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened. Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes. Stir in remaining 1/2 cup cilantro and season with salt and pepper.
Asian Noodle, Mushroom, and Cabbage Salad

Ingredients:
12 large dried shiitake mushrooms
1 tablespoon peanut oil
3 cups thinly sliced Napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
1/3 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro

Instructions:
Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
Lobster, Corn, and Potato Salad with Tarragon

Ingredients:
4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat
1 lb small red potatoes
3 ears corn
2 1/2 tablespoons fresh lemon juice
1 1/2 to 2 tablespoons chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 cups grape or cherry tomatoes, halved
1 cup coarsely chopped frisée (French curly endive)
1/3 cup sliced scallion

Instructions:
Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
Boil corn in same water until crisp-tender, about 3 minutes, then drain.
When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
Apricot Galette

Ingredients:
1/4 cup sliced almonds
"1/4 cup confectioners sugar", 6 fresh apricots (preferably underripe and very tart)
half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)
1 tablespoon granulated sugar

Instructions:
Preheat oven to 425°F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pastry all over with a fork. Spoon almond mixture evenly over pastry, leaving a 1/4-inch border. Decoratively arrange apricot wedges, overlapping them, on top of almond mixture and sprinkle with granulated sugar.
Bake galette in middle of oven until edges are golden brown, about 30 minutes. With a metal spatula transfer galette to a rack to cool.
Romaine Salad with Chipotle Dressing and Warm Queso Fresco

Ingredients:
1/3 cup plus 3 tablespoons extra-virgin olive oil, 2 teaspoons bottled chipotle hot sauce, 1/2 teaspoon sugar, 2 cups cornflakes, finely crumbled, 2 teaspoons dried oregano, 1 12-ounce round Mexican queso fresco cheese, cut into 12 wedges, 1 very large head of romaine lettuce, torn into bite-size pieces

Instructions:
Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper.
Brush baking sheet with olive oil. Mix cornflakes and oregano in medium bowl. Sprinkle with salt and pepper. Brush cheese wedges on all sides with 3 tablespoons oil. Dip cheese wedges in cornflake mixture, coating completely. Place on prepared baking sheet. (Dressing and cheese wedges can be made 4 hours ahead. Let dressing stand at room temperature; cover and chill cheese.)
Preheat oven to 400°F. Bake cheese wedges until hot and softened but not melted, about 5 minutes.
Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges.