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Recipes
Beer Braised Country Style Pork Ribs
By khojnicki
Preheat the oven to 425 degrees F
- 4 lbs bone in country style pork ribs
- Kosher salt
- 1 1/2 tsp hot paprika
- 3 tbsp EVOO
- 3 medium onions, peeled and cut into wedges
- 1 12 oz. bottle amber ale
- 1 1/2 c low sodium chicken broth
- 2 bay leaves
- 6 sprigs thyme
- 2/3 c apple cider vinegar
- 3 tbsp honey
Underground Vegetable Salad
By khojnicki
Preheat oven to 400 degrees F
- Vinaigrette:
- 1 lb fresh mushrooms, halved
- 8 small carrots, peeled and halved lengthwise
- 2 c cubed, peeled celery root
- 2 c cubed, peeled rutabaga
- 2 c cubed, peeled sweet potatoes
- 2 tbsp EVOO
- 1/4 tsp salt
- 2 c cherry tomatoes, halved
- 8 c curly endive, torn
- 3 tbsp apple cider or juice
- 2 tbsp lemon juice
- 2 tbsp cider vinegar
- 1 tsp stone ground mustard
- 1 tsp grated lemon peel
- 1/2 tsp fennel seed, crushed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 c EVOO
Chunky Cheese Potato Soup and Wilted Spinach Salad
By khojnicki
In a large pot, cook the bacon until it is browned and crispy
- Chunky Cheese Potato Soup:
- 1/2 pound bacon
- 1/2 white onion, diced
- 4 russet potatoes, chopped
- 4 cups heavy cream
- Salt and pepper
- 2 cups grated cheddar cheese
- 1 teaspoon all-purpose flour
- 3 large rolls, split
- Wilted Spinach Salad, recipe follows
- 5 slices bacon
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 bunch fresh spinach, washed, stems removed
- 1 tomato, chopped
Bacon Wrapped Waterchestnuts
By khojnicki
Cut bacon into thirds. Wrap one piece around one waterchestnut and secure with toothpick
- Sauce:
- 1 package turkey bacon
- 2-3 cans whole waterchestnuts
- 1/4 c soy sauce
- 1/2 c brown sugar
Lamb Shawarma
By khojnicki
In a large bowl, combine the cumin and oregano with half of the garlic and 1 tbsp of lemon juice
- 2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 garlic cloves, minced
- 3 tbsp fresh lemon juice
- 1/4 c EVOO
- Kosher salt
- 1 lb lamb shoulder, fat trimmed and thinly sliced
- 1 white onion, halved and cut into thin slivers
- 1/2 c tahini (sesame paste)
- 1/2 c mayonnaise
- Hot sauce, lettuce, sliced tomatoes, rice and warmed pita for serving
Mexican Egg Tacos w/ Potatoes
By khojnicki
Position a rack in the upper third of the oven and preheat to 475 degrees F
- 8 large eggs
- 1 tsp chili powder
- Kosher salt
- 2 yukon gold potatoes, diced
- 1 onion, diced
- 1 poblano chili, thinly sliced
- Cooking spray
- 3 plum tomatoes, diced
- 1/2 c chopped fresh cilantro
- 2 tbsp hot sauce
- 1 tbsp butter
- 12 white corn tortillas
Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
By khojnicki
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf
- 3 cups chicken stock
- 1 pound chicken tenders
- 1 bay leaf, fresh if available
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 4 slices thick, smoky center cut bacon, chopped
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
- 1 (28-ounce) can crushed fire roasted tomatoes
- Salt
- 4 cups lightly crushed corn tortilla chips
- 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
- 1 lime, cut into wedges
- 1/2 red onion, chopped
- Freshly chopped cilantro leaves, for garnish
Individual Chocolate Lava Cakes
By khojnicki
Chocolate Centers: Melt 1/2 Ghirardelli chocolate baking bar and cream in a double boiler
- Chocolate Centers:
- 1/2 bar (2 oz) Ghirardelli 60% Cacao bittersweet chocolate baking bar
- 1/4 c heavy cream
- Cake:
- Nonstick cooking spray
- 1 bar (4 oz.) Ghirardelli 60% cacao bittersweet chocolate baking bar
- 1/2 c unsalted butter
- 2 eggs
- 2 egg yolks
- 1/3 c sugar
- 1/2 tsp vanilla extract
- 1/4 c cake flour
- Raspberries and whipped cream for garnish
Sweet Breadsticks
By khojnicki
Cut strips of dough in half crosswise
- Refrigerated breadstick dough
- Butter
- Confectioners' sugar
- Cinnamon
- Skewers
Honey Lime Chicken
By khojnicki
Place chicken in a large resealable bag
- 4 boneless chicken breasts
- 1 c white wine
- 1/2 c honey
- 2 tbsp lime juice
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper