The Last Perfect Bite by Ginger Keller Gannaway
Near the end of an elaborate Thanksgiving dinner, my husband once casually took a small bite of fried turkey, cornbread dressing, and smothered green beans off my plate.
I glared at him in shock. “Are you crazy?”
“I thought you were finished,” he explained.
My first instinct had been to stab his thieving fingers with my fork because that little amount of food was my carefully planned, highly anticipated last perfect bite.
As a Cajun who does not trust a person who does not LOVE food, meals mean a lot to me. I believe they are best savored and unrushed. How can some people scarf down food like dogs and finish in a few minutes a dinner that required 27 ingredients and three hours to prepare? Also, a person’s need to keep various foods separated on a plate confounds me. What would mashed potatoes be without their gravy? Why should we deny the black eyed peas a chance to get up close and personal to the slow-roasted beef? I love to change a plate of purposefully divided food into a mash-up of new flavors.
I actually plan my last perfect bite as soon as I get my first taste of the meal. How would stewed sweet potatoes complement tender and savory pork tenderloin? Wouldn’t the asparagus sautéed in garlic enjoy mixing things up with the curry shrimp? I relish how the flavor from one region twirls and smiles when it sidles up to a spice from a different culture. No wonder fusion restaurants are all the rage now. Belly Shack (Korean/Puerto Rican), Revolutionario (North African/Mexican), Valentina’s(TexMex/BBQ), & Bayona’s(Spanish/Italian/French/Indian/Mediterranean) offer international ways to thrill and delight their diners.
You might think that casseroles and soups have done all the mixing of tastes for the average diner. No way. Gumbo, a favorite of mine, emerged from incorporating diverse ingredients from a hodgepodge of places; however, that does not keep this Eunice, Louisiana girl from adding a dollop of potato salad into a hot bowl of chicken and sausage gumbo. Mix it up, cha.
When I glance over a plate lunch’s assortment of possibilities, I let my fork pick up a piece of baked chicken and add a little rice and gravy before I balance some maque choux (a Creole corn dish) on top and end by using the fork tines to jab a cherry tomato from my salad. Then after lively dinner talk, some sips of wine or iced tea, and my compliments to the cook, I decide on my last perfect bite. I balance my favorite flavors and anticipate that bite that may include two, three, or up to to six different dishes; it is always a groovy way for life’s diverse tastes to surprise and delight me. Trust the mix, baby, trust the mix!