For dinner, I recently made a fusion dish by combining two continually fabulous cuisines: Tex Mex and Italian. Yumm! Two things that are pretty darn awesome on their own, but put them together and BAM!
(I'm really hoping that you are imagining Batman style graphics!)
Don't know what I mean? I mean like this:
Okay, now you definitely know what I mean. Moving on.
.....Fusion. It is a word that just makes you sound like you know what you are talking about. Fusion cuisine.
It also makes the meal sound like it was a science project, and depending upon your audience, that could be a good thing. However, keeping in mind my chemistry and biology grades in high school, I will steer away from calling it a science project.
Ingredients 1 (15oz) can black beans, rinsed and drained 3/4 cup onion, diced 1 cup corn kernels, fresh or frozen 1 tomato, diced 1/2 cup red bell pepper, diced 1 jalapeño, seeds removed and diced 2 TBS ancho chili powder 1 TBS paprika 1 TBS cayenne pepper 1 tsp salt 1 tsp ground pepper 1 TBS cilantro 1 TBS parsley 1/4 cup apple cider vinegar Extra virgin olive oil
1 lb mini ravioli or ravioletti
Directions: 1. Boil the ravioletti to the packaging's instructions. Drain and set aside.
2. Saute the onions in olive oil over medium heat until translucent. Add the bell and jalapeño peppers and cook for another 2 minutes. 3. Add the corn, beans, tomatoes, and herbs. Cook for another 2 to 3 minutes. 4. Add the vinegar and reduce the heat to low. And cook for approximately 10 minutes.
5. Top the ravioletti with the salsa mixture. Garnish with cheese!