When you go to the store shopping for ingredients and they do not have what you are looking for do you panic or look at as an opportunity? We often look for variations and substitutions in recipes particularly classics to spark ideas and explore tastes. The question arises, if you substitute ingredients can you still call the dish by its classic name?
For instance, we just made an herb paste to marinate fish with. The inspiration and driving force was the classic Italian salsa verde. Except instead of anchovies we used XO sauce. The flavor profile is similar, the result is delicious, the sauce is green. Whether or not we actually made salsa verde is questionable. In that case, what do we call the sauce? Because we often looks for points of reference we call the paste XO salsa verde. It combines a taste with the classic.