Fusion Recipes

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Paneer Masala Mushroom Appetizers Recipe

Paneer masala is pan-fried paneer cheese simmered in a spicy, creamy sauce. It is amazing with plain basmati rice or hot naan. But instead of serving this dish the traditional way, I used it as a filling for mushrooms. The bold flavor of the curry sauce marries beautifully with the earthiness of the mushrooms; they make the most delicious fusion appetizers.

The idea for these cute appetizers was inspired by my aunt, Ma Mười. She told me the first time she tried Indian food years ago at a restaurant, she was served a lot of little metal tins filled with colorful sauces. After a while, she asked the waiter when her main meal was going to arrive. She thought they were condiments and didn't realize that was her entire meal.

These appetizers showcase the wonderful flavors of Indian cuisine for those who are not really familiar with this culture. I've prepared pizzas, "naaninis" and other fusion dishes with Indian toppings in the past. Indian cuisine is boldly flavored, so pairing it with simple and attractive presentation techniques is a low-risk strategy for producing delicious new dishes.


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Horchata Cookies with Queso Fresco Recipe

If you've been keeping up on my recipes this week, you know that I've been making use of the wonderful cheeses from Queso Del Valle. I thought a dessert would be a nice way to end the week. Lulu and I had lunch at the appropriately named "Lulu's" Mexican restaurant last Sunday, and we both enjoyed a nice cup of horchata (cinnamon-flavored rice drink). I thought it would be fun to capture the rice and cinnamon flavors of the drink in an edible form.

I made cookies with queso fresco and incorporated sweetened condensed milk, horchata, almonds, rice flour and cinnamon. I didn't stop there and topped the moist cookies with cinnamon and crema Mexicana sour cream icing. 

These horchata cookies turned out great and I might whip another fusion dessert before the weekend is over. How do profiteroles filled with Mexican vanilla-flavored queso fresco and crema Mexicana sour cream sound? I think it would be even more luscious if the profiteroles are drizzled with dulce leche. Mmmm...


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Banh Mi Fish Taco Recipe Recipe

Banh Mi Fish Taco Recipe

05.01.13 by Jackie

These fish tacos are filled with grilled halibut, cilantro lime rice, salsa verde, diced avocado, shredded lettuce, crumbled queso fresco, pickled jalapeños, carrot and daikon (the Vietnamese flair in these tacos) and finally a dollop of Mexican sour cream. 

After completing my second cookbook, (shameless plug: don't forget to pre-order my Banh Mi cookbook), I've been professing my love for the Vietnamese sandwiches to whomever I meet on Twitter. Last weekend, I came across the most wonderful idea from a Texan food & wine festival through Chef David Bull from Austin: Banh Mi Tacos. In my second cookbook, I kept everything fairly traditional by sticking to straight, authentic recipes for the Vietnamese baguette, đồ chua (pickled carrots and daikon) and Vietnamese-style meat. But what I love most is the way we can get inspired from a certain type of cuisine and come up with new, creative dishes.  


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Spicy Beet Pizza Appetizer Recipe Recipe

Here's a fusion version of pizza made with spicy beets. The pizza dough is baked separately then topped with Indian beets and dal. It's perfect for vegetarians since it's packed with protein. 

I usually serve them as appetizers. They would also be a great addition to a party platter because of the pop of color and exotic flavors.


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Indian-Inspired Cauliflower and Sweet Potato Tart Recipe Recipe

If you love aloo gobi, which is an Indian potato (aloo) and cauliflower (gobi) dish, I'm confident that you will adore this Indian-inspired savory tart. When I first got married, my husband's grandmother taught me a lot of Indian dishes. The traditional dishes on their own are great, but I also enjoy playing around with them, and incorporating elements into French dishes. I find that the aesthetics of French cuisine works very well with the bold flavors of Indian food.

This particular recipe combines a French onion tart with my twist on the aforementioned aloo gobi. I created a homemade fine-herb tart shell and filled the bottom with onion compote topped with a flavorful Indian cauliflower and sweet potato preparation. The two elements are connected by the natural sweetness of the onions and sweet potatoes. A little Munster cheese on top finishes the dish, though you can substitute with any mild, melt-able cheese.


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