Reprinted from The Edge 2005.2006
Photo by Greg Bailey
Macadamia-Crusted Soft Shells With Black Beans and
Pineapple-Rum Butter Sauce
2 cups black beans
1 46-ounce can 100% pineapple juice
1 cup Captain Morgan Original Spiced Rum
3 tablespoons chilled butter
Cook beans according to package instructions
and keep warm. Before serving, salt to taste and
stir in 1/2 cup pineapple-rum butter sauce
Pineapple-Rum Butter Sauce:
Shake pineapple juice before opening. Pour into a
heavy saucepan and cook over medium heat until
reduced to 2 to 3 cups. Add rum and reduce to 2
cups. Reduce heat to low and whisk in butter 1
tablespoon at a time right before serving.
1 dozen soft-shell crabs
1 egg, beaten
1 cup flour
1 cup chopped macadamia nuts
2 tablespoons olive oil
1 tablespoon butter
Dredge crabs in flour, shaking off excess. Dip top
side in egg and then in chopped nuts. Arrange on
a plate and refrigerate until ready to cook.
Heat heavy saut? pan over medium heat, melt
butter and add olive oil. Place crabs in pan nutcoated
side down and fry until nuts are nicely
browned. Turn over gently and brown other side.
To serve, place black beans in individual heated
bowls, top with two crabs each and spoon
pineapple-rum butter sauce over and around.
Landmark Overlook Chardonnay 2003
This elegant Chardonnay has classic pear and
apple fruit up front that flow into an oak,
butterscotch and caramel finish with a hint of
nuttiness. Accompanying this dish, the finish
becomes buttery like the sauce and the
macadamia nuts make the wine's nut flavors
become more pronounced.