Fus-inergy

 

Fusion Flank Steak

Fusion Risotto

 

 

 

from the

American Heritage Dictionary:

fu·sion  (fyū'zhən)
n. 1. The act or procedure of liquefying or melting by the application of heat.
2. The liquid or melted state induced by heat
3. The merging of different elements into a union: the fusion of copper and zinc to form brass; the difficult fusion of conflicting political factions.
4. A union resulting from fusing: A fusion of religion and politics emerged.
Physics. A nuclear reaction in which nuclei combine to form more massive nuclei with the simultaneous release of energy.
Music that blends jazz elements and the heavy repetitive rhythms of rock. Also called jazz-fusion, jazz-rock.
A style of cooking that combines ingredients and techniques from very different cultures or countries.
[Latin fūsiō, fūsiōn-, from fūsus, past participle of fundere, to melt.]

syn·er·gy   (sĭnər-jē)

n. pl. syn·er·gies

1. The interaction of two or more agents or forces so that their combined effect is greater than the sum of their individual effects.

2. Cooperative interaction among groups, especially among the acquired subsidiaries or merged parts of a corporation, that creates an enhanced combined effect.

3. An instance of either such interaction.

[From Greek sunergiā, cooperation, from sunergos, working together; see SYNERGISM.]

 

 

fus·in ·er·gy  (fyū'zhən ər-jē)

n.

A style of cooking in which ingredients and techniques from very different cultures are combined so that their effect is greater than the sum of their individual efforts, creating an enhanced dining experiences and creating flavors not experienced before.

[from a blend of Latin and Greek and Emily's Kitchen]

 

Now, class, it's time to apply the principles listed above and create a meal based on fusinergy.

 

Husband, you start....

Using Fusinergy to create a

Flank Steak Marinade

inspired with Asian and Mexican ingredients

 

4 Small Cloves of Garlic, chopped

1 Green Onion, chopped

1 tsp Adobo Sauce

1 Chipotle Pepper in Adobo Sauce, chopped

2 Oranges, Valencia, zested and juiced

2 Tbsp Soy Sauce

1 Tbsp Sesame Oil

1 Tbsp Rice Wine Vinegar

 

Combine ingredients.

Marinate flank steak for a minimum 1 hour but better if marinated overnight.

(If overnight, store in the fridge.)

Let steak come to room temperature.

Remove from marinade.

Turn on grill to as hot, let it heat up.

Sear both sides, about 4 minutes the first side, 2-3 the second side.

Let steak rest in foil for about 10 minutes.

Slice, holding the knife at an angle.

(A good way to picture this would be imagining the knife was pointing at a clock.

The top of the blade would be at the 2:00 position and the bottom of the blade would be at 8:00.)

Serve.

Wife, you're next......

Using Fusinergy to create:

Risotto Fusion

using inspiration from Asia, Italy and Mexico in this creation

 

4 Green Onions
2 Cups Arborio Rice
1 Tbsp Olive Oil
1 tsp Sesame Oil
1/2 cup Sake
3-3 1/2 Cups Low Sodium Chicken Broth
1 Chipotle Pepper, diced
1 tsp Adobo Sauce
1 Valencia Orange, juiced
1 heaping tsp ginger root, freshly grated
Soy sauce, about 2-3 Tbsp... to taste

 Lightly coat green onions with a small amount of olive oil and a small amount of soy sauce (a little less than 1 tsp.)

 Place green onions on a hot grill for a minute or two, just to create a few grill marks and create a nice smoky charred flavor. (It compliments the smokiness of the chipotle.)

 Chop the onion, reserving the top green parts for garnish.

 Heat olive oil and sesame oil over medium to medium high heat in a 3 quart pot. Add the green onions.
Add the rice and stir, letting the oil coat each grain and toasting the rice slightly...about 2 minutes.
Add the sake and let the alcohol cook out and most of the sake evaporate. (another 2 minutes or so)

Add the chipotle and the adobo sauce, stir.

Add the chicken broth one half cup at a time, stirring and letting the entire half cup of broth disappear (and the rice absorb the broth) almost completely before adding another half of a cup.

This process takes about 15-20 minutes

When you have added 3 cups total of the broth, taste the rice for doneness.

If it is to your liking, add the ginger and the orange juice. Stir. Add the soy sauce to taste and your Risotto Fusion is ready.

If your rice is too al dente, add one more half of a cup of chicken broth and stir, allowing the broth to be absorbed. Taste once again  and proceed as above, adding the ginger, orange juice and soy sauce to taste.

 

In tasting each of the assignments, both using very similar ingredients, the grades are as follows.

Husband...you get a 4.0. The flavors worked seamlessly and combined to make an outstanding marinade that was absolutely greater than the sum of its parts. Each ingredient, being very different and originating from different cultures worked together creating a special fusion of flavors that deserve the highest of accolades.

 

Wife...The choice of ingredients were creative and complimented each other very well. The idea was imaginative. The execution was commendable. The flavors blended well and adding the orange juice and the ginger at the end helped to maintain the brightness of both ingredients. The rice was creamy. It worked well as a side dish. There was some fusinergy evident and your grade is a lovely 3.5.

 

The Fusinergy Peace Award is awarded to Husband for excelling in the application of fusinergy.

 

Husband, you win this time. Not much can beat a good piece of grilled meat (unless you are a vegetarian.)

Don't think that this is our last competition....

Be ready to defend your award.

I will be back.

It will be mine....

Be on guard, dear...

 

Until then, eat well, my love.

 

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