Adobo Cream Sauce Food

AVOCADO CREAM SAUCE

Steps:

• Combine avocados, garlic, lime juice, green onions, cilantro, and tarragon in a food processor; puree until smooth.
• Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through, about 5 minutes. Add cream and cook until heated through, but not boiling. Season with salt.

MUSHROOM ADOBO

Steps:

• Cook brown sugar, undisturbed, in a small saucepan over medium heat until melted and a shade darker, about 2 minutes (don't walk away, it can burn quickly). Pour in vinegar, tamari, and ½ cup water, stirring and scraping up solidified sugar on bottom of pan with a wood spoon, and bring to a boil. Reduce heat to medium-low, add garlic, bay leaves, peppercorns, and salt, and simmer 15 minutes to infuse.
• Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Return sauce to pan and bring to a boil over medium heat.
• Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
• Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.
• Mix mushroom bouillon powder, pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat 2 Tbsp. oil in a large skillet over medium. Working in 2 batches and adding another 1 Tbsp. oil between batches if needed, cook mushrooms, stirring occasionally, until golden brown, about 4 minutes; transfer mushrooms to a plate as you go. Return all cooked mushrooms to skillet, sprinkle with mushroom bouillon powder mixture, and cook, tossing to incorporate, 30 seconds.
• Add adobo sauce to pan, scraping up any browned bits stuck to bottom of pan. Bring to a simmer (still over medium heat) and cook 2 minutes to bring flavors together. Taste and season with more salt if needed.
• Divide rice among bowls and top with mushroom adobo. Top each with a handful of watercress (if using). Do ahead: Mushroom adobo can be made 3 days ahead. Let cool; cover and chill.

TILAPIA WITH ADOBO CREAM SAUCE

Steps:

• For Adobo Cream Sauce: In mixing bowl combine mayonnaise, sour cream, 2 teaspoons adobo seasoning, lemon peel, lemon juice and 1/2 teaspoon salt.
• Whisk egg in shallow bowl. In another shallow bowl combine remaining adobo seasoning, flour, cornmeal and remaining salt.
• Dip fillets in egg and coat with cornmeal mixture.
• Heat oil and butter in large skillet over medium-high heat. Sauté fillets 3-4 minutes. Turn over; cook until fish just flakes with a fork (3-4 minutes).
• Transfer fillets to serving platter; serve with Adobo Cream Sauce.