Adrian Forte's fried cooking banana with pickled Scotch Bonnet Aioli recipe

This simple starter of fried plants is quickly the star of Adrian Forte's menu in the modern Caribbean restaurant Lucia von Sam Jordan, who performed on Fairfax Avenue on Fairfax Avenue Openad in spring. The caramelized, crispy plantales are increased

Forte calls the inserted Scotch Bonnet Aioli Hader “Utility Paste” and always has something at hand to add chilli, lasagna, rice, a marinade, dressing or any number of dishes. Consider it as a spice like Sambal Oelek; You can use it.

Note that the longer the vinegar is, the hotter the vinegar fluid, the hotter the Longar stays longer.