Shrimp, Mango and Goat Cheese Salad
For the Salad:
1/2 pound cooked medium shrimp, tail off
1 8oz. can black beans, rinsed & drained
1/2 large ripe mango peeled & diced into small cubes
1/2 small red onion finely chopped
2 T goat cheese, crumbled
1 1/2 cups mixed green salad
For the Dressing:
2T. fresh lime juice
1/4 t. Salt
1/4 t. Chili powder
1T. plus 1/2 tsp. vegetable oil

Whisk together the lime, salt and chili powder and then slowly add the vegetable oil.
Combine first five ingredients in a bowl and toss lightly with some of the dressing. Toss mixed greens with remaining dressing, being careful not to over dress. Arrange greens on a platter.

Beef Tenderloin in Red Wine Sauce
1 t fresh thyme
1t fresh rosemary
1/2 garlic clove
1bay leave
1 t shallot, peeled, chopped
1/2 t grated orange peel
1/2 t salt
1/4 t black pepper
1/4 t nutmeg
pinch ground cloves
1 t. olive oil
2 1/2 lb beef tenderloin pieces, trimmed
For the Sauce:
1 t olive oil
1/3 cup sliced shallots
1/2 t minced garlic
1/4 t sugar
1/2 t. flour
1/2 t minced, fresh thyme
1/2 t minced fresh rosemary
1 bay leaf
1/4 t grated orange peel
Pinch ground nutmeg
Pinch ground cloves
3/4 cups beef broth
1/2 cups Firestone Syrah
1 T brandy

Process herbs in processor and add oil with machine running until well blended. Spread herbs over tenderloin and refrigerate covered, preferably overnight and for at least 6 hours.

Heat oil in a large pan over low heat and add garlic and shallots. Sauté until tender, stir in sugar and sauté until golden. Add herbs, flour, orange peel, nutmeg and cloves and stir one minute. Pour in broth, wine and brandy and boil until sauce is reduced to 3/4 cups. Discard bay leaf and chill. (Can be made up to 2 days ahead).

Preheat oven to 400°. Roast beef until thermometer registers 125° for rare, roughly 35 minutes. Remove from oven and cover with foil, let stand 10 minutes before carving. Bring sauce to boil and season with salt and pepper. Transfer beef to platter, drizzle sauce over slices and garnish with thyme sprigs. Serve with additional sauce.

Sinful Chocolate Cake with Syrah Fudge Sauce
For the Cake:
1 box Yellow Cake Mix
1 package instant chocolate pudding
1 small sour cream
*1 16 oz. package chocolate chips
Prepare Cake according to directions on box. Blend in pudding mix, sour cream and chocolate chips. Bake in well greased and floured bundt pan for 39-43 minutes or until toothpick comes out clean. Cool cake completely and then turn out onto serving plate.
For the Syrah Chocolate Fudge Sauce:
1/2 C unsalted butter
1 2/3 C powdered sugar
6 oz. semi-sweet chocolate chips
1/3 C evaporated milk
1/2 t.. salt
1/8 C Curtis Syrah

Melt the butter and sugar in the top of a double boiler. Add the chocolate chips and milk and blend and cook for 15-20 minutes. Add Curtis Syrah and cook for additional 10 minutes.

Pour warm Syrah Chocolate Fudge Sauce over cake. Refrigerate before serving.

* You can use butterscotch chips for a different & delicious flavor.

Andrew Firestone's recommended wines