Come Together Right Now

Many days I know exactly what I will make for dinner. I start fantasizing about it on my lunch break, making notes. Other times not one clue. On this night though I had a craving cluster. Con-fusion if you will. A fancy for two foods at the same time. I wanted Mexican but then Indian food sounded good too. I thought of those great stewed meats in a spicy gravy I used to order for lunch at Minar Indian Restaurant on 46th Street in Manhattan. We'd just point to all these delightful dreamy entrees all piping hot in this line of steamer baskets. They'd fill our containers with love and we'd go sit in the cold stark dining room but it didn't matter because all I could think about was the oral satisfaction that was to come. They did this cheese and spinach dish, and this amazing lamb in a creamy sauce that was way too special for lunch. It was too special for that place or anyone in it. That lamb shouda had the penthouse at the plaza.

I couldn't settle, nor concentrate for that matter. All that recallin' made me hungry so I held a comingling party in my wok. The diced pork got the usual go round with a dip in seasoned flour, then browned. I added whole cumin seed, cumin powder, cinnamon, cardamom, garlic, salt, a touch of Chipotle Chili powder. I added whole black beans and some chicken stock for a thick gravy. Cumin is the common link here and it did well with the other spices to ride that fence between Mexican and Indian. I worry about attempting Fusion food. It doesn't work all the time. Some cuisines are better flying solo. I hate the word too, fusion. It reminds me of the 80s and 90s. But this worked. I served this pork stew over Basmati rice with a side of sauteed Red Swiss Chard.