Linguine with Rosemary-adobo cream sauce

Topped with toasted adobo flakes and crumbled goat cheese. Hello Christmas 2011 :)

Basil-Tarragon Fried Adobo with Shallots

Slow cooked for a few hours and then fried in shallots and it's own sauce + garlic. I put it back in its sauce and fried again right before serving.Put it on a bed of garlic-parmesan mashed potatoes before stuffing in my belly!

Maple-Thyme Pork Adobo

Slow cooked then fried 2x until the meat was nice, soft and fell apart.

I cooked it in dark soy sauce and red wine vinegar and added maple + thyme while it cooked. Once it was ready, I fried the meat and added more garlic, then put it back in the sauce for a few hours. Right before serving, I fried it again, with a little brown sugar and put it back in the sauce (by this time, the sauce was reduced already to half and was thickened) Lastly, I added a touch of coconut milk before serving.

Went really well with garlic rice + Riesling.

Tarragon Chicken Adobo and Brie Spring Rolls

Chicken adobo cooked in red wine vinegar + red wine and tarragon.

This was simmered for about 6 hours until the meat literally fell off all the bones, shredded up some more and left in the fridge with a little sauce overnight to suck more of the flavor in.

Then, we put them in lumpia wrappers and with a bit of brie and voila- spring rolls.

The sauce was used as a dipping sauce along with organic wild honey.

60 rolls. Gone in 60 seconds.