From: Chef/owner Debbie Gold, The American Restaurant, Kansas City, MO, and Top Chef Masters. Yield: 4 appetizer servings. 12 whole fresh sardines 1 cup olive oil, divided 6 cups (about 3 lb.) thinly sliced yellow sweet onions to taste, salt and freshly ground black pepper 4-5 garlic cloves, minced or pressed 1 cup minced Spanish chorizo sausage ½ cup dry white wine ½ cup chopped black brined olives 3 Tbsp. minced fresh parsley 6 medium Idaho® russet potatoes, peeled as needed ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.