2 oz Goat cheese

1.5 oz Feta cheese

2 oz Raspberry chipotle sauce

1 Poblano pepper.

1 tspn Garlic powder

4 oz Langostino tails

6 Asparagus stalks, broken into 3/4 inch pieces

Olive oil

Slice the poblano pepper into inch and a half strips. Or cut it into your favorite shape.

Sauté the poblano pepper, asparagus, and garlic powder in olive oil, heated just short of the smoking point.

Move to medium low heat.

Add the langostino tails, the raspberry chipotle sauce, goat cheese, and feta cheese. Stir and let the goat cheese melt.

Serve.

Now think. Take out the langostino tails and asparagus. Make it some other vegetable. Substitute some other seafood, chicken, or pork for the langostino tails. Throw it over some rice, some pasta. The peppers, cheese, and hint of raspberries makes a sauce that would be good with all kinds of things.

Gregg