Adrian Forte's Fried Plantain With Pickled Scotch Bonnet Aioli

"This simple starter of fried plantains quickly became the star of the menu at Adrian Forte's modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, crispy plantains are heightened with a pickled Scotch bonnet aioli that's based on a recipe from Forte's "Yawd" cookbook and served on the side. Forte calls the pickled Scotch bonnet aioli his "utility paste" and always has some on hand to add to chili, lasagna, rice, a marinade, dressing or any number of dishes."

"Think of it as a condiment like sambal oelek; you can use it everywhere. Note that pickling Scotch bonnets reduces the heat. The longer they are pickled, the less heat they have, but watch out - the heat that leaves the peppers is absorbed by the vinegar so the longer they stay in there, the hotter the vinegar liquid gets."

Fried plantains are caramelized and crisp, served with a pickled Scotch bonnet aioli rooted in the Yawd cookbook. The aioli is presented on the side and functions as a multipurpose condiment called a 'utility paste'. It is kept on hand to flavor dishes such as chili, lasagna, rice, marinades and dressings, and can be used broadly like sambal oelek. Pickling Scotch bonnets reduces the peppers' heat over time, but capsaicin transfers into the pickling vinegar, making the vinegar liquid progressively hotter the longer the peppers remain pickled.

Read at Los Angeles Times