Some foods just go perfectly together, like salt and pepper, sugar and cream, and bread and butter, while there are those that we know should never, ever meet. But somewhere along the lines, we come across weird food pairings that surprisingly make a delicious play on your palette. So make room on your plate, these are the foods that are surprisingly besties.
1. Chocolate and onions
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We all know that chocolate makes everything better. But onions? Chocolates surprisingly bring out the natural sweetness in onions with their bitter undertones and creaminess. Fry the onions first before topping it with chocolate. Frying helps bring out the natural sweetness of onions while reducing its peppery kick.
Recipe suggestion: onion strips with chocolate drizzle
Cut one large onion into thin slices and soak in buttermilk for at least an hour. In a bowl, combine flour, pepper, salt and Cayenne pepper. Remove onions from buttermilk, throw into the flour mixture, shake off excess and drop into hot oil and fry until golden brown. Drizzle with melted chocolate and serve.
2. Coffee and avocado
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Blended coffee is nothing new. You can now find strawberry, cinnamon, mocha, smores and cookies blended with your coffee. But how about something usually blended with something savory…like avocado perhaps? This beverage is called Es Alpukat, a ubiquitous iced coffee concoction found in Indonesia. Es Alpukat combines the rich creaminess of avocados with the sweetness of condensed milk, vanilla and the slight bitterness of coffee.
Recipe suggestion: Es Alpukat
Process half an avocado with a cup of strong brewed coffee, half a cup sweetened condensed milk, two cups ice cubes and a teaspoon of vanilla in a blender until smooth. Pour into glasses and enjoy.
3. Strawberries and jalapeno
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Combining the sweetness of strawberries with the sharp, peppery taste of jalapenos has been growing in popularity. You’ll see this popular pairing in salsas, salads, cocktails, jams and even ice cream.
Recipe suggestion: strawberry-jalapeno jam
Macerate 4 cups hulled strawberries by combining it with 1 cup of sugar in a large bowl. Stir well to combine thoroughly and leave this for about an hour to macerate. Then in a large saucepan, combine the strawberries, four chopped jalapenos, one cup sugar and the juice and zest of one lemon. Place over medium-high heat and bring to a boil, stirring occasionally. Cook for about 15 minutes, letting the fruit soften and the liquid to reduce and slightly thicken. Then remove it from heat and partially puree the strawberry mixture in a blender. Return to a full rolling boil and slowly stir in half a package of dry pectin. Make sure to stir frequently, especially in the first 5 minutes to avoid clumps. Once done, ladle into jars and let it cool completely before covering. Jam will last for about a month if kept refrigerated.
4. Peanut butter and Sriracha
bonappetit.com
Sriracha is An Asian hot sauce made from chili paste, garlic, vinegar, sugar and salt. It is typically used as a dipping sauce in Thailand and a topping for noodles and spring rolls in Vietnam.
Sriracha has grown in popularity in recent years and it is not uncommon to find this Asian hot sauce combined with savory dishes like soups, burgers, tacos and pizzas or combined with mayonnaise and other dipping sauces. And now, it is quickly replacing the old PJJ combo as the new favorite. Sriracha’s zesty and vinegary spice just cuts through the creamy peanut butter.
Recipe suggestion: peanut butter-jalapeno toast
Spread peanut butter on a piece of toast and top with sriracha, sliced scallions and chopped cilantro leaves. Finish off with a splash of lime juice and a sprinkle of sea salt.
5. Olive oil and ice cream
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You can thank Mario Batali for coming up with this surprisingly delectable combo. The olive oil adds an extra level of smoothness to the ice cream, while the olive oil’s subtle, peppery flavor adds a tinge of complexity to its vanilla ice cream base.
Recipe suggestion: DIY olive oil gelato
In a medium-sized saucepan, stir together ¾ cup milk, ¼ cup plus 2 tablespoons water, ¾ cup sugar and a large pinch of salt. Heat the mixture until bubbles form at the edge of the pan. Meanwhile, place 4 eggyolks in a bowl and beat until frothy. Continue beating while adding the milk mixture in a thin stream. Return the mixture in the pan and stir constantly over low to moderate heat until it thickens to a loose custard sauce consistency. Take the pan off the heat if necessary to avoid scrambling the eggs. Pour the custard immediately into a bowl and set it in ice water bath. Stir until cool and transfer in a lidded container. Keep refrigerated overnight.
Whisk in ¼ cup olive oil in a thin steady stream. The custard should thicken and become smooth. Churn mixture in an ice cream maker. Serve immediately or transfer in a container and freeze.
