Andouille Sausage and Shrimp in Creole Mustard Sauce

1 lb peeled deveined large shrimp

1 tbs Cajun seasoning

2 tbs olive oil, divided

1 lb andouille sausage cut crosswise in ¾ inch pieces

1 large onion, thinly sliced

1 red bell pepper, cut into ½ in wide strips

1 tbs chopped fresh thyme

1 c chicken broth

¼ c Creole mustard

2 oz Red Caboose Cabernet Sauvignon

Toss shrimp with Creole seasoning in bowl to coat.  Heat 1 tablespoon oil in heavy large skillet over high heat.  Add sausage pieces, cut side down.  Cook until browned on both sides, about 5 minutes.  Transfer sausage to bowl.  Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes.  Transfer to bowl with sausage.  Add remaining oil, onion, bell pepper, and thyme to skillet.  Sauté until vegetables are beginning to soften, about 5 minutes.  Add broth, mustard, and wine.  Stir until sauce thickens, about 2 minutes.  Return sausage and shrimp to skillet.  Simmer until heated through, stirring occasionally, about 1 minute.  Season with salt and pepper.

Red Caboose Cheesecake w/ Fruit Reduction

For the crust:

¾ c graham cracker crumbs

¾ c ground toasted pecans

3 tbs melted butter

For the cake:

¾ lb creamed goat cheese

¾ lb cream cheese

¾ c sugar

1 tsp vanilla extract

3 eggs

For the sauce:

1 pint fresh strawberries

3 ripe pears

1 c sugar

½ c Red Caboose Blanc du Bosque

Preheat oven to 350

Combine the crumbs, pecans, and butter; press into the bottom of a 9-inch springform pan.

With an electric mixer, beat both cheeses together for 30 seconds, or until smooth.  Add sugar and beat an additional 30 seconds.  Beat in the vanilla.  Add the eggs one at a time, beating to incorporate after each addition.  Pour mixture into crust and bake for 30-40 min or until set.  Remove from oven and let rest for 15 min.  Refrigerate for 2 to 3 hours before serving.

Place strawberries and diced pears into blender and puree until smooth.  Combine fruit mixture, sugar, and wine in a sauce pan and simmer over low heat for 20 - 30 minutes or until sauce thickens.  Spoon over cheesecake and enjoy.

Southwest Chicken Pasta

1 lb boneless/skinless chicken breast

1 lb bowtie pasta

2 tbs extra virgin olive oil

4 tbs fajita seasoning

1 yellow onion diced

2 poblano peppers seeded and diced

1 jalapeno pepper seeded and diced

1 clove garlic

½ c black beans

½ c chopped tomato

1 c half and half

¼ c Parmesan cheese

1 tbs cumin

salt and pepper to taste

Begin by grilling the chicken with the fajita seasoning to medium well doneness (165F).

Next cook pasta according to directions on package.  While pasta is boiling, sauté onion, jalapeno, poblanos, and garlic in olive oil.  Once the vegetables have softened, add half and half, cheese, and cumin.  Simmer until the sauce starts to thicken.  Once sauce is thick, add tomato, black beans, pasta, and toss until pasta is evenly coated.  Topped with chicken, season to taste, and enjoy.