Chili Verde and Thai Curry w. Eggplant and Sitka Seafood Alaskan Rockfish

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.