The first, a recipe from Martha Stewart (with ratios of ingredients altered due to my slap-dash style of cooking). Served with VML’s 2011 Sauvignon Blanc, which paired a-ma-zinggggg-ly with these strong flavors.

The second a recipe from my “food of” series of cookbooks, focusing of course on Thailand. Again, portions a bit altered, but amazing on fresh butter lettuce from the garden. Recipe 2 wins, with night #1’s wine (tonight’s wine was J Pinot Gris, which is great in itself, but wasn’t really chosen to match the meal – washed out by the strong acidity).

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Dinner by Courtney