Kitchen Insider: elements at Sanctuary on Camelback Mountain


Chef BeauThis month, step into the kitchen of Executive Chef Beau MacMillan of Sanctuary on Camelback Mountain. His recipes for Lobster Mac ‘n Cheese and Ham and Jam Sliders are a perfect way to class up any Super Bowl party.

As Executive Chef of Sanctuary on Camelback Mountain and its signature restaurant, elements, Beau MacMillan inspires his staff with his passion for fresh ingredients.  His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection. This philosophy is evident in MacMillan’s innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers.

Chef MacMillan was recruited to Arizona in 1998 to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain.  He and former Executive Chef Charles Wiley opened elements restaurant in March of 2001, and MacMillan took the helm in 2004.  Since then, he has brought elements national recognition and acclaim.

Chef MacMillan has cooked at The James Beard House and regularly conducts cooking classes for the guests of Sanctuary.  Every year he leads the resort’s famed “Lunch & Learn” program, inviting masters of the culinary world – from star chefs to wine makers and TV personalities – to join him and guests for a weekend of cooking, conversation, and camaraderie.

The chef’s 2006 appearance on Food Network’s hit series Iron Chef America (during which he claimed victory over Iron Chef Bobby Flay in “Battle American Kobe Beef”), led to a 2010 starring role in Food Network’s Worst Cooks in America, and many subsequent Food Network shows since, in addition to multiple appearances on NBC-TV’s Today Show to showcase a variety of recipes, be it festive holiday dishes, upscale comfort foods or Super Bowl specials.

With Arizona’s Super Bowl XLIX right around the corner, die-hard football fans in search of the best game day recipes are in luck: Chef MacMillan shares his two favorite recipes, Lobster Mac ‘n Cheese and Ham and Jam Sliders, which are sure to be a touchdown for any Super Bowl bash.

Lobster Mac ‘n CheeseLobsterMac-sm

Yields 4 servings

Ingredients:

  • 2 whole lobsters 1 lb. each
  • 1 lb. Gemelli pasta cooked
  • 2 oz. olive oil
  • 3 oz. butter
  • 1 whole shallot chopped
  • 1 1/2 cups fresh green peas
  • 8 oz. lobster broth (recipe below)
  • 4 oz. Mascarpone cheese
  • 4 oz. Fontina cheese
  • To taste salt and freshly ground black pepper
  • 2 oz. bread crumbs
  • Dish is garnished with chopped parsley and shaved black truffle

Preparation:

  • Boil lobster in salted water for 5 1/2 minutes. Remove lobster and submerge in an ice bath.
  • Cook pasta in boiling salted water for 8 minutes. Strain pasta onto a sheet pan, drizzle with olive oil and let cool at room temp.
  • Remove lobster meat from shell, set claws aside and roughly chop remaining meat. Reserve lobster shells.
  • Place large sauté pan on medium-high heat. Add 2 oz. butter and sauté shallots lightly. Add fresh peas and lobster meat. Once lobster and peas are warm, add pasta and deglaze with 8 oz. lobster broth. Allow 3 to 4 minutes for sauce to come to a simmer. Sauce should start to coat the pasta.
  • Add mascarpone cheese and Fontina cheese. Season with salt and pepper. Taste for flavor – more sauce can be added based on personal desired consistency.
  • Place Lobster Mac ‘n Cheese in a buttered casserole dish and cover lightly with bread crumbs. Bake in the oven at 325˚F for 5 minutes. Remove from oven and garnish with shaved black truffle and parsley.

Lobster Broth
Yields 12 oz.

Ingredients:

  • 2 whole lobster shells, meat removed
  • 32 oz. cold water
  • 8 oz. heavy cream
  • 2 each red ripe tomatoes chopped
  • 2 whole carrots chopped
  • 2 oz. olive oil
  • 1 oz. tomato paste
  • ½ bunch fresh tarragon

Preparation:

  1. Place a medium sized sauce pan on high heat and add olive oil, lobster shells and tomato paste. Cook for a minute and half, shells should turn dark red.
  2. Add chopped tomatoes, carrots, and tarragon. Deglaze with cold water. Bring water to a simmer and cook until water is reduce to 1/3. Strain shells and reserve liquid.
  3. Add heavy cream and reduce to a desired consistency. Season with salt and pepper.

Ham and Jam SlidersHamandJam-sm

Yields 12 servings

Cheddar Biscuits

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 Tbs. freshly cracked black pepper
  • 1/2 tsp. Kosher salt
  • 2 tsp. salt
  • 1 cup + 2 Tbs. buttermilk
  • 5 Tbs. unsalted butter, cut into ¼-inch cubes
  • 1 cup finely shredded cheddar cheese
  • ¼ cup chopped green onion, including tender green tops

Preparation:

  1. Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.
  2. Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.
  3. Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
  4. With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.
  5. Bake at 350˚F for 15 to 18 minutes, until the tops are golden brown.

Red Pepper Jelly
Yields 2 1/8 quart

Ingredients:

  • 3 large red peppers, seeded and sliced
  • 3/4 cups cider vinegar
  • 3 cups sugar
  • 1/4 tsp. salt
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 package Certo liquid pectin

Preparation:

  1. Place peppers in a food processor and process until coarsely chopped, but not pureed.
  2. Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.
  3. Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can “drag” a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.

Snake River Farms American Bone in Ham 

Ingredients:

  • 1 large Snake River Farms American Bone-in Ham

Preparation:

  1. Heat oven to 275˚F. Place ham in a roasting pan and cover loosely with aluminum foil. Heat for approximately for 12-15 min. per pound. When center of ham reaches 125˚F allow the ham to rest for 15-30 min. Keep covered with foil while resting.

Assembly

  1. Slice biscuits in half and rub with a generous portion of red pepper jelly. Slice ham thinly and place in between biscuit halves. Enjoy!
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