Fusion was the big buzz word in food in the '90s, but it's actually been around for much much longer. In fact, founding father Thomas Jefferson was also a founder of American fusion cuisine. Jefferson became smitten with French cooking while he was the American ambassador in Paris. He loved it so much that when he returned to Virginia, he brought a French chef to serve ice cream, peach flambé, macaroons, and other Continental delights. But he also loved Southern cooking, so he  incorporated elements of American food into classic European menus -- like using peanuts in sauces, a tradition that harkens back to the West African cooking that is at the soul of Southern cooking.  

Jefferson was one of the first to serve French fries in America. This is my recipe for French fries, which takes fusion one step further to incorporate spicy salsa. Enjoy!


Fries with Salsa

4 servings

3 Idaho potatoes, cut lengthwise into 1/4-inch pieces
3 cups grapeseed oil
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon mild chili powder
1 teaspoon smoked paprika
1 teaspoon cornstarch  
2 tablespoons chickpea flour  
Salsa  

Rinse the potatoes under cold running water for 20 minutes. Strain and pat dry.

Combine the cornstarch and chickpea flour in a large bowl. Add the potatoes and toss to coat.

Heat the oil in a Dutch over or other large pot to 350 degrees F. Working in batches to avoid overcrowding, add the potatoes and fry until golden and cooked through, about 5 minutes. Remove from oil and toss with parsley, salt, chili powder, and paprika. Serve with salsa.

Grilled Tomato Salsa

6 tomatoes, divided
2 red chili pepper
1 red pepper
2 cloves garlic
3/4 cup olive oil
Juice from 2 limes
2 anchovies, finely chopped
2 scallions, finely chopped
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
Black pepper and salt

Preheat the oven to 450 degrees F.

Brush 3 of the tomatoes, the chilies, the red pepper, and the garlic with the olive oil and spread in a single layer on a sheet pan. Roast for 12 minutes, then remove from oven. When cooked enough to handle, roughly chop.

Chop the remaining tomatoes into a fine dice. Toss in a large bowl with the lime juice, anchovy, scallion, and cilantro. Add the roasted vegetables and parsley. Season with salt and pepper.