This simple fried bananas opener quickly became the star of the Adrian Forte menu in the modern Caribbean restaurant of Sam Jordan, Lucia, who opened in Fairfax Avenue in spring. Crispy and caramelized bananas rise with a Scottish hood alioli in a scale that is based on a recipe for the “Yawd” cookbook of Forte and served aside.
Forte calls the Scottish hood his “public services paste” and always has some at hand to add to Chile, lasagna, rice, a marinade, dressing or any amount of dishes. Think about it as a seasoning like Sambal Oelek; You can use it everywhere.
Keep in mind that the Scottish Encyst Bonnets reduce heat. The more they come in pickle, the less heat they are, but be careful: vinegar absorbs the heat that leaves the peppers, so the longer they remain there, the hottest the vinegar liquid is put on.
