RE: American "fusion" food
Hmmmn, one of my fave places here in Seattle uses smoked turkey legs in their greens. They're suspiciously good.
I'm a big fan of Using What's Fresh, so whatever looks good is whatever ends up on the table for dinner. Some weeks, this means salmon 5X, but My Beloved doesn't complain....much. I generally shop right before I cook, and I keep very few canned/processed foods on hand, aside from frozen veggies, bagged spinach and dry pasta. Oh, and Muir Glen Organics canned tomatoes (but not their bottled pasta sauce - it's astonishing how two products from the same specialty producer can differ so much in overall quality).
I always make crabcakes with Dungeness crab, which has required quite a bit of recipe adaptation to account for the higher moisture content and different texture of west coast crab. I rarely find fresh grouper out here, or monkfish, so halibut makes a frequent stand-in. I would sooner rot in a cold dark hell facing eternal separation from butterfat than serve Chilean Sea Bass, either. <end rant>. Catfish is usually more expensive here than rockfish of some sort which I can get off a day boat, so it rarely sees the plate here.
Certain cuts of beef are hard to find around here, especially cheek meat (I have to either go to a very froufrou butcher or Wal-Mart Supercenter), and goat is only the province of the halal butchers, so some of the stuff I picked up in TX gets done with other cuts of beef, or I use rabbit instead of the goat (the flavor isn't the same, but the texture isn't bad).