Wine & Country Living

I ran into a fellow chef at the farmer's market this week­end who grows big, voluptuous red chili peppers. We talked of food trends and what's in and out for the approaching fall season. As we parted, he handed me a pinch of chili pepper flakes. This got me thinking, "How could I use these pepper flakes best in tonight's dinner menu?" Before leaving Walla Walla, I swung by the supermarket for a bottle of inexpensive cooking sherry and a pound of Andouille sausage.

Driving along U.S. Highway 12, I saw winemakers Jay and Doug standing outside Dumas Station's cellar door and after some chitty-chat, I bought a bottle of 2007 Dumas Es­tate Merlot, a long-legged red with complex, well-balanced tannins swooshed in cedar, anise and black cherry. Toward evening Wine Guy pull into the driveway from a wine auction in Seattle. He handed me what I thought was going to be a find from the auction, but it was another '07 Estate Merlot from Dumas Cellars.

I guess like minds drink like wines, but if you haven't tried this reasonable bottle of local Merlot, you might try pairing a glass with the recipe below. Dumas Cellars 2007 Estate Merlot, with its deliberate spice and cherry Boudreaux, earns 10 Barrels from Wine and Country Living. Thanks Jay and Doug for all you do.

Spanish Split Pea

With Smoky Andouille Sausage Kale

Serves 4

Method:

In a large soup kettle over medium-high heat, add oil, onion, garlic, sausage, kale, peas and bay; sauté until onion is limp, about 15 minutes. Add sherry and deglaze kettle. Add broth, reduce heat to low and cook soup for 35 minutes stirring often. Continue cooking until peas begin to meld into broth. In a food processor, blend all until smooth. A little at a time, return to pot, reheat to hot and serve with a dollop of sour cream, a smidgen of red pepper flakes and a sprig of cilantro.

Contact Judith @ www.chefjudithhenderson.com