(k)new Restaurant
2556 W. Fullerton
Chicago
(773) 772-7721
www.knewrestaurant.com
To read more about the restaurant:
chicago.metromix.com
Sunflower Seed Encrusted Wild Halibut
Ingredients:
2 8 oz pieces of fresh halibut
1 cup salted sunflower seeds
3 Tbs extra virgin olive oil
Directions:
Place sunflower seeds and pepper into a food processor for 45 seconds. Empty into a bowl. Coat halibut with seeds. Heat olive oil in skillet until rolling. Brown fish on all sides. Remove from pan and place in oven at 350 degrees for 10 -12 minutes. If you like your fish cooked more, keep in oven only 2 -3 minutes extra.
Piquillo Stuffed Peppers
Ingredients:
mix 65% lump crabmeat with 35% goat cheese
piquillo peppers
salt, pepper and garlic to taste
Directions:
Mix all ingredients together gently. Be careful not to mush crabmeat. Stuff piquillo peppers. Place in oven at 350 degrees, Bake for 8 minutes. Make sure cheese is melted.
Horseradish Beet Mashed Potato
Ingredients:
5 medium Idaho potatoes
1 tsp white horseradish
1 large beet
1 Tbs butter
Directions:
Boil beet and potatoes until done. (Fork in the middle soft.) Mash beet and potato until creamy. Add all other ingredients, fold in until creamy texture. Salt and pepper to taste.
Roasted Red Pepper Butter Emulsion
Ingredients:
1/2 lb butter
2 medium roasted red peppers (chopped finely)
1/2 cup white wine
salt and pepper to taste
Directions:
Place 1/2 c white wine and chopped red pepper in the skillet until boiling point. Slowly add butter and stir until butter becomes thick. Add salt and pepper to taste. Remove from stove top.
2556 W. Fullerton
Chicago
(773) 772-7721
www.knewrestaurant.com
To read more about the restaurant:
chicago.metromix.com
Sunflower Seed Encrusted Wild Halibut
Ingredients:
2 8 oz pieces of fresh halibut
1 cup salted sunflower seeds
3 Tbs extra virgin olive oil
Directions:
Place sunflower seeds and pepper into a food processor for 45 seconds. Empty into a bowl. Coat halibut with seeds. Heat olive oil in skillet until rolling. Brown fish on all sides. Remove from pan and place in oven at 350 degrees for 10 -12 minutes. If you like your fish cooked more, keep in oven only 2 -3 minutes extra.
Piquillo Stuffed Peppers
Ingredients:
mix 65% lump crabmeat with 35% goat cheese
piquillo peppers
salt, pepper and garlic to taste
Directions:
Mix all ingredients together gently. Be careful not to mush crabmeat. Stuff piquillo peppers. Place in oven at 350 degrees, Bake for 8 minutes. Make sure cheese is melted.
Horseradish Beet Mashed Potato
Ingredients:
5 medium Idaho potatoes
1 tsp white horseradish
1 large beet
1 Tbs butter
Directions:
Boil beet and potatoes until done. (Fork in the middle soft.) Mash beet and potato until creamy. Add all other ingredients, fold in until creamy texture. Salt and pepper to taste.
Roasted Red Pepper Butter Emulsion
Ingredients:
1/2 lb butter
2 medium roasted red peppers (chopped finely)
1/2 cup white wine
salt and pepper to taste
Directions:
Place 1/2 c white wine and chopped red pepper in the skillet until boiling point. Slowly add butter and stir until butter becomes thick. Add salt and pepper to taste. Remove from stove top.
