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Sunday, April 12, 2009

Adobo Cream Sauce for Fish, Tofu, Game, or Anything You Like

In February we spent a week in Mexico, determined to relax, soak up the warm shade, swim, read, and eat cheap. One evening we had dinner at a little fish house near our hotel, and Tim ordered snapper that arrived covered with a lightly creamy adobo sauce (adobo is one of our favorite ingredients) and wrapped up in tinfoil. It was subtle and delicious, and we knew that we could duplicate it at home. After two tries, we think we’ve nailed it:


1 large shallot (⅓ cup) chopped/minced
1 T olive oil

1 cup white wine
2 cups veggie broth
⅓ cup liquid from canned tomatoes or 1 t. tomato paste (optional)
1–3 T. adobo sauce from canned chipotle peppers
1 t. Braggs Liquid Aminos (optional)
⅓–⅔ cup light cream (heated but not boiled)
1 egg, beaten
½ cup fine cornmeal
cilantro, chopped coarsely

1. Brown shallots in large skillet in olive oil over medium to medium-high heat.

2. Add wine, stock, and tomato liquid, and reduce by half. Add liquid aminos.

3. Add 3 to 5 tablespoons of the warm sauce to the cream to temper it.
Add cream to sauce and stir.

4. Drag protein (fish, tofu, meat) through beaten egg, then cover with fine cornmeal.
Brown protein in skillet over med-high heat but don't cook through.

5. Place protein in casserole dish and cover with adobo sauce.

6. Bake in oven at 350° for 30 minutes.

Serve over rice with side vegetable or black beans (sprinkled with cilantro), and with red or white wine.

We've made the dish with tofu and pheasant, sautéing the slices separately before covering them with sauce and baking the casserole in the oven.* This sauce is great for cooking any non-fatty meats, such as rabbit, that require a cooking liquid. Rice makes a wonderfully absorbent accompaniment.

* A lot of vegetarians don’t like their food hanging out with animal protein, but Ruth figures that if she can kiss Tim’s meat-eating mouth, her tofu can touch his pheasant. If you prefer, though, it’s easy to put together separate casseroles.

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