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Fusion Cuisine

Tuesday, March 05, 2019


Fusion cuisine: The deliberate combination of elements from two or more distinct cuisines that transcend conventional geographical and historical boundaries. 


Fusion cuisine became very popular in the 1970s in major cities as top name chefs attempted to expand their culinary repertoire with unique and distinct dishes, different from their peers, most often combining Asian standards with Italian, French, Mexican, or American.


Fusion cooking was also a means of subtly introducing cultural diversity and new food concepts to the masses


By the mid-1990s, curious home cooks all over the country were experimenting with ethnic recipe combinations for fun and function, sometimes creating brilliant masterpieces, sometimes total flops, that family and friends will probably always remember with smiles or grimaces.  


Out of the box, innovative fusion cooking is a sure way to bring excitement back to cooking, since variety is the spice of life and the best cooks frequently get bored at times with tried and true food preparation processes.


Today's Tasty Tuesday Damn Delicious  very easy, fusion recipe includes the best Greek flavors inside an epic, cheesy Mexican quesadilla, topped with an easy homemade Greek yogurt tzatziki sauce


Ingredients for four Greek-Mexican quesadillas


8 (6 or 8-inch) flour tortillas

1 (10-ounce) package frozen chopped spinach, thawed and drained

1/2 cup julienned sun-dried tomatoes in olive oil, drained

1/2 cup chopped pitted Kalamata olives

1 cup shredded mozzarella cheese

1 cup crumbled feta cheese

1 tablespoon fresh dill


Tzatziki sauce


1 cup plain Greek yogurt

1 English cucumber, finely diced

2 cloves garlic, pressed

1 tablespoon chopped fresh dill

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

1 teaspoon chopped fresh mint, optional

sea salt and freshly ground black pepper, to taste

2 tablespoons olive oil


Directions


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.


Combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest, and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside.


Top a tortilla with spinach, sun-dried tomatoes, olives, and cheeses, and then top with another tortilla. Repeat with remaining tortillas to make four quesadillas.


Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.


Serve immediately with tzatziki sauce, garnished with dill, if desired.


Here is the link to a 2017 Tasty Tuesday homemade tortillas recipe for those who are interested. 


Enjoy, and eat well.


Ellen Troyer, with David Amess and the Biosyntrx staff