New recipe, January 18, 2013

Spicy Thai Basil Chicken, from the Jan/Feb 2013 Cooking Light. Served with sautéed snow peas with garlic, red pepper and mirin. We used ground turkey, as ground chicken was hard to find. Very tasty, and would be great with even more flavor (garlic, Thai pepper, fish sauce). We give it a 4.

Wine: Schmitges 2009 Grey Slate Riesling. Finally, a tasty dry Riesling!