According to Henry,.
Drain the scallops and transfer to a small saucepan.Add 1/2 cup of the reserved broth and bring to a simmer.
Using a slotted spoon, transfer the scallops to a plate.Remove any membranes, then thickly shred the scallops; cover.Add the tamari to the cooking liquid in the pan and cover..
Drain the mushrooms and cut off the knob ends.Cut the mushrooms into 1/2-inch pieces.
Remove the meat from the chicken thigh and cut into 1/2-inch pieces.
Add the chicken, mushrooms, corn, the remaining 1/2 cup of reserved broth, half of the celery leaves and the cheese to the porridge.The chicken version is also very good, albeit seemingly less popular.
Both are lightly grilled on the outside to form the lightest crust, which provides contrasting crunch to the tender morsels of meat within.. Iowa: EI Bajio, Cedar Rapids.While Cedar Rapids isn't known for its Mexican food—although it does have its fair share of James Beard Award-nominated chefs in other culinary genres—El Bajio doesn't seem to notice.
The restaurant, barely two years old, is helmed by Javier Garcia and Andrew Torres, who parlay influences of Mexico's Bajio region.While they decidedly deserve the burrito nomination—we recommend the El Burro breakfast burrito with fresh eggs and chorizo—the truth is, this commonplace item is the tip of their culinary iceberg.