Mary Sue Milliken and Susan Feniger are pioneers of world cuisine and co-chef/co-owners of the critically acclaimed Border Grill restaurants. They are preeminent ambassadors of modern Mexican cuisine, setting the standard for gourmet Mexican fare for nearly three decades. Milliken and Feniger are the co-authors of five cookbooks, as well as the co-stars of Food Network TV’s “Too Hot Tamales” and “Tamales World Tour.”
Adobo Cream Sauce
Inspired by the piquant sauce that’s a staple in Mexican kitchens, this lively cream sauce gets its kick from creamed horseradish and chiles. It’s best served with Alaska Pollock, cod, halibut, scallops and crab.
1 package (8 ounce) light cream cheese, softened
1/4 cup mayonnaise
1 can (6 oz.) vegetable juice (tomato or spicy)
1/4 cup coarsely chopped onion
2 Tablespoons canned chipotle chiles in adobo sauce*
1/2 to 1 Tablespoon creamy horseradish
1/2 teaspoon celery salt
Combine the cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish, and celery salt in a blender or bowl of a food processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.
*Sriracha sauce (made from sun-ripened chiles) may be substituted for canned chiles in adobo sauce.