French fries with applesauce!
French fries dipped in a chocolate shake. A lot of people do this so it’s not rare but it really doesn’t seem like something that would be good.
Our family’s version was peanut butter and bacon sandwiches.
That reminds me of an African-style spaghetti recipe I found in a Frugal Gourmet cookbook. Sadly, I don’t have a copy any more. No bananas or chocolate, but it had a spicy peanut sauce. It was good and I wouldn’t have thought to try anything like it.
French fries with aoli or mayo.
Well, technically, there are a couple places where you see some of those in savory American cuisine (not counting peanuts as part of a savory snack). You have Virginian cream of peanut soup, and you will see chocolate in various chili recipes. Of course, now that many ethnic cuisines are mainstream, most people are probably familiar with peanuts being used in stuff like satay and chocolate being used in the most familiar (to Americans) types of mole. But there are a handful of indigenous dishes that use either in a savory context. There’s probably a few that I’m forgetting, but chili and peanut soup immediately come to mind.
Cold noodles in peanut sauce are a ‘Chinese’ staple. I’ve made my own, from a Martha Stewart recipe, and used to buy it in the deli case.
Plums with sharp processed cheese spread on them. Doesn’t seem appealing more on an aesthetic level than a taste combination level, but it’s just a straight-ahead burst of citrus and fat in your mouth.
Guess you aren’t going to down them Rocky Balboa style. 
Neither am I, of course. No freakin’ way! Yecch!
French fries with mayo… or mustard!
Also mayo with pinto beans. Yuuuuuuummmm.
Add in some slices of your favourite apple.
Cheese in general, blue cheese in particular. It’s rotting milk, shot through with veins of visible mold and it smells like dirty feet. Yet it is delicious. It makes no sense.
Given that it’s been a Hanukkah tradition forever to serve latkes with applesauce, makes perfect sense to me.
Mine is apricot-artichoke spread on baguettes. First you mash up UNMARINATED (this is important) artichoke hearts (remove the fuzzy stuff) with melted butter or olive oil, a pinch of salt and some lemon juice, and spread it on the bread. Then you have dried apricots you have boiled and mashed until they are the consistency of jam, but not as sweet. Add a drop of lemon juice and a drop of orange oil (not juice), and just a teaspoon or two of sugar-- you want to bring out the flavor, but not make them as sweet as jam. You can also add a couple of envelopes of Splenda, because the sugar isn’t necessary for the texture. Spread the apricot over the artichoke. You want equal parts of both, and don’t overwhelm the bread. Get a good baguette (or bake one) and make sure you are getting the taste and texture of the bread as well as the spreads.
There is no way to imagine how good this is.
I don’t make this often, because it takes time, and because I only serve it to select guests who are very adventurous, or who have had it before. I occasionally make it for myself, though. Purim is coming up, and I have to make the apricot filling, so I may set some aside, and get a baguette and some artichokes.
Jalapeno jelly. The combination of sweet and hot is wonderful.
Raw egg in a smoothy, whipped like mad.
Gross if you think too hard on it, but an amazing textural addition.
Snails.
Yum.
I had a pepperoni roll made with jalapeño honey earlier this evening. Awesome.
Cereal with water.
One of my nieces went through a phase when she would only eat yellow foods. Eggs and corn and pineapple mixed up became a favorite. Still is one of mine.
Yep. Smells like the inside of my ski boots. But DAMN! It’s good!
And Anchovies! And Sushi!
Bugs and Bait!
Mustard and maple syrup baked with chicken. I was very dubious, but man, that’s some good stuff.