From: Executive chef Brett Montgomery, CEC, CWP, Renaissance Cleveland Hotel, Cleveland, OH. Yield: 1 serving. 3 10-20 scallops, seared 2 oz. chorizo ragout (recipe follows) 4 oz. herb polenta (recipe follows) Chorizo Ragout: 5 lb. ground pork ¼ cup kosher salt 1 Tbsp. sugar ¼ cup sherry 3 Tbsp. paprika 1 Tbsp. chili flake 1½ tsp. cayenne 3 Tbsp. minced garlic 2 red onions, small dice 1 fennel, small dice ½ bunch celery, small dice 3 cups bourbon 3 cups sherry 2 Tbsp. ...
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.