Chili Verde, Yeasted Cornbread, and Frissee/Oakleaf Salad
Bring the chili to a simmer. Simmer gently 3-5 minutes Serve.
Slice the cornbread into thick slabs and pan toast in too much butter until well browned - 1-2 minutes.
Tear up the oakleaf if large. The frisse should be fine. Dress.
Eggplant Curry, Spiced Basmati Rice and Cucumber Salad
Gently bring the curry to a simmer in a sauce pan or even a steep sided sauté pan. Simmer to heat through, 2-3 minutes.
Heat a little oil or butter in a sauté pan. When hot, add the rice. Toss. When hot add a splash of water and cover with a lid to steam the rice through.
Serve the curry ladled over the hot rice.
Enjoy the cucumber pickle as a chilled counterpoint.
Comments