In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chad Robinson from Fosters Wine Estates discusses Beringer Wines while Host Tim Creehan prepares the recipes of Beringer Corporate Chef, David Frakes: Red Lentil-Crusted Halibut and Sausage, Pepper, & Onion Skewers.

Sausage, Pepper, and Onion Skewers

8 mild sausages, such as sweet Italian
3 large yellow, orange, or red bell peppers, sliced into 3/4-inch wedges
2 small yellow onions, cut into 1/2 –inch wedges
2-4 tablespoons olive oil
Salt and pepper to taste
8 metal or wooden skewers
Merlot-Mustard:
2 cups merlot
8 tablespoons grain or Dijon mustard
2 teaspoons balsamic vinegar
2 teaspoons salt

Directions For Sausage, Pepper, and Onion Skewers:

Pierce sausage casings with a fork and blanch in lightly salted, boiling water for about 5 minutes. Remove from water and allow sausages to cool slightly. Slice each diagonally into 3-4 bite-sized pieces. Skewer sausage, peppers, and onions and brush with olive oil. Season to taste with salt and pepper. Place under broiler for 7-10 minutes, until vegetables appear tender and are slightly charred.

Arrange on a platter with merlot-mustard on the side. Skewers can be served alone, or offered as the basis of a serious sandwich.

For Merlot-Mustard: Place merlot in a small, non-reactive pan and reduce it down to about 2 tablespoons. Allow to cool. In a small bowl, whisk together mustard, vinegar, reduced wine, and salt. Set aside. Makes about 1/2 cup. Serves 8.

1 cup (about 5 ounces) pancetta, cut into ¼-inch dice
2 tablespoons olive oil
1 1/2 cups onion, finely chopped
1 1/2 cups leeks, finely chopped
3/4 cup celery, finely chopped
3/4 teaspoon fennel seeds
1 3/4 pounds new or red-skinned potatoes, peeled and diced into 1/2-inch cubes
4 cups good-quality chicken stock
3 cups half and half or whole milk
3 cups corn kernels
2 tablespoons butter
1/2 pound seasonal mushrooms (chanterelles, morels, or crimini) thickly sliced
1 tablespoon balsamic vinegar
1 teaspoon thyme
1/2 pound crabmeat
2 tablespoons parsley, chopped

Directions: Heat oil in a large pot over medium heat. Add pancetta and sauté until crisp, about 8 minutes. Transfer to a plate lined with paper towel and allow to drain. Pour off all but 3 tablespoons of the pan drippings. Add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are tender, about 5 minutes. Stir in potatoes. Add cream and stock and simmer—stirring occasionally—about 10 minutes, until potatoes are almost tender. Add corn and simmer another 5 minutes or so, until potatoes become tender. Meanwhile, melt butter in a skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in vinegar and thyme. Add this mixture to the chowder. Season to taste with salt and pepper. Sauté crabmeat in mushroom skillet over medium heat until heated through, about 3 minutes. Place a heaping tablespoon of pancetta at bottom of each serving bowl and ladle chowder over. Garnish with crabmeat and parsley. Serve immediately. Serves 6-8.

Red-lentil Crusted Halibut

Red-lentil Crusted Halibut The surprising flavor of curry, the richness of butternut squash, and our Napa Valley Private Reserve Chardonnay defines a whole new level of "comfort food."

.2 pounds halibut, cut into 6 skinless fillets
1/4 cup red lentils, processed into fine flour
1/4 cup all-purpose flour
1 pinch each cayenne and paprika
Salt and pepper to taste