For now it's what I got, so after eating
plantain chips by the handful, several carb loaded sandwiches a day, and fire pit smore's for dessert (I mean I did need to teach my parents» friend visiting from Moscow about some true American classics) my body was in serious need for a reboot.
Then I remembered some delicious chicken tenders I recently made from a recipe
by Allison Nicols of the Frisky Lemon that use ground up
plantain chips as a major component of the breading and decided to apply that same principle here.
Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired
by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed
plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.