I’ve been finding myself making fusion-type dishes more frequently lately. To name a few, Indian-spiced burgers with tamarind chutney and fresh mint, rolled up in hot naan instead of being sandwiched between a bun…Greek-flavored enchiladas, with garlicky marinated chicken, feta, tomato sauce, and beautiful briny Kalamata olives…boeuf Bourguignon served pot pie-style, enrobed in a melt-in-your-mouth tender, flaky pastry crust.
Up until recently, I never saw the allure of fusion foods. I thought in order for something to be worth eating, it had to be authentic. Oh, how wrong I was. Sometimes the best food marriages are from places that are worlds apart. Why not take the best of both worlds and combine them in one mind-blowing dish? (more…)