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Recipes
Grilled Romaine with Blue Cheese Bacon Vinaigrette
By khojnicki
Preheat a grill or indoor grill pan to high
- 4 tbsp EVOO
- 3/4 c finely diced red onion
- 1/2 lb bacon, 1/2" diced
- 1/2 c balsamic vinegar
- 3 heads romaine lettuce, cut in half lengthwise
- 1/2 c crumbled blue cheese
- Freshly cracked black pepper
Bacardi Pomegranate Mojito
By khojnicki
Muddle mint leaves and lime in a shaker
- 1 1/2 parts Bacardi superior rum
- 12 fresh mint leaves
- 1/2 lime
- 1 part pomegranate juice
- 2 tbsp simple syrup or 4 tsp sugar
- Club soda
Fennel Potatoes
By khojnicki
Boil potatoes and garlic in salted water until tender, 20 mins
- 1 1/2 lbs new potatoes
- 4 cloves garlic, smashed
- 1 tsp fennel seeds
- 3 tbsp olive oil
- 1/2 tsp salt
- 1 tsp lemon zest
- Parsley, chopped
- Lemon juice
- Salt and pepper
Potato Leek Soup
By khojnicki
Heat the oil in a large pot over medium heat
- 2 tbsp olive oil
- 2 medium leeks, white and light green parts only, cut into 1/4" pieces
- 2 stalks celery, sliced, plus celery leaves
- 1 medium fennel bulb cored and cut into 1/2" pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 6 large sprigs fresh dill, plus more for serving
- 1 1/2 lb red potatoes, cut into 1/2" pieces
- 8 cups low sodium chicken broth
- 1 cup frozen peas, thawed
- 1 tbsp fresh lemon juice
Chicken with Tarragon Cream and Green Bean Rice Pilaf
By khojnicki
In a medium saucepan with a tight fitting lid, melt 1 tbsp butter over medium heat
- 3 tbsp butter
- 1/3 c broken spaghetti
- 1 c white rice
- 2 3/4 c chicken stock
- 1 c frozen french cut green beans
- Salt and pepper
- 4 pieces skinless, boneless chicken breasts
- 1 tbsp extra virgin olive oil
- 8 small white mushrooms, sliced
- 1 shallot, finely chopped
- 1 tbsp flour
- 1/3 c freme fraiche or sour cream
- 3 tbsp chopped fresh tarragon
- 1 tbsp Dijon mustard
Black and Tan Pork with Spicy Ale Slaw
By khojnicki
Prepare the pork: combine the ale, five spice powder, cayenne and salt and pepper to taste in a large resealable pl...
- Pork:
- 1 12 oz. bottle pale ale (Bass)
- 1/2 tsp Chinese five spice powder
- 1/4 tsp cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 lbs pork tenderloin
- Glaze:
- 1 tsp extra virgin olive oil
- 1 small sweet onion, finely chopped
- 2 cloves garlic, minced
- 1 12 oz. bottle stout beer (Guinness)
- 1 c packed dark brown sugar
- 1 c honey
- 1 tsp minced peeled ginger
- 1/2 tsp cornstarch
- Slaw:
- 1/4 c soy sauce
- 2 tbsp honey
- 1 clove garlic, minced
- 1/2 tsp minced peeled ginger
- 1/2 head green cabbage, shredded
- 2 medium bell peppers thinly sliced
- 2 carrots shredded
- 1 large sweet onion quartered and thinly sliced
Seared Salmon with Mushroom-Wine Sauce
By khojnicki
Preheat the oven to 450 degrees F
- 1 lb assorted fresh mushrooms
- 3 tbsp unsalted butter
- 2 tbsp minced shallot
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 1/4 c smooth red wine
- 2 tsp sherry vinegar
- 4 skinless salmon fillets, about 6 oz. each
- 1-2 tsp canola oil
French Onion Soup with Braised Short Ribs
By khojnicki
Braise the short ribs: Preheat the oven to 325 degrees F
- 2 lbs bone in beef short ribs
- 2 tbsp all purpose flour
- Kosher salt and freshly ground pepper
- 2 tbsp canola oil
- 1 carrot, chopped
- 1 medium yellow onion, chopped
- 1 leek, chopped
- 4 sprigs thyme, plus 1 tbsp thyme leaves
- 1 bay leaf
- 1 head garlic, halved crosswise
- 1 tbsp tomato paste
- 1 c dry red wine
- 6 c low sodium beef stock
- 1 stick unsalted butter
- 6 spanish onions, thinly sliced
- 3/4 c dry sherry
- 12 slices sourdough bread, toasted
- 12 slices gruyere cheese
Rigatoni with Parsley Pesto
By khojnicki
Cook rigatoni according to package directions
- 1 lb rigatoni
- 2 bunches fresh Italian parsley
- 6 garlic cloves, minced
- 2 tsp freshly ground pepper
- 6-8 anchovies
- 3 tbsp toasted pine nuts
- 4 tbsp capers
- 1 pinch red chili flakes
- 3/4 c EVOO
- 1/2 c parmesan cheese
Grilled Lamb Chops with Fresh Herb and Feta Salad
By khojnicki
Heat a gas grill to medium high
- 8 4 oz. lamb loin chops
- Kosher salt and freshly ground black pepper
- 3 tbsp EVOO
- 1 tbsp fresh lemon juice
- 1 small shallot, minced
- 1 ripe medium tomato, seeded and medium diced
- 5 small radishes, trimmed and thinly sliced
- 4 c loosely packed fresh flat leaf parsley leaves
- 1 c loosely packed fresh mint leaves
- 1 c loosely packed fresh basil leaves
- 1/4 c crumbled feta