Beau MacMillan Elements | Executive Chef

Sesame Crusted Albacore
Yield: 2 servings

Ingredients:
2 each Ahi Tuna fish filets (6 oz each)
1 Tbsp Sesame Seeds
2 Tbsp Basil Pesto (recipe follows)
1 each Avocado, diced
1 each Mango, diced
1 bunch Basil, chiffonade
2 Tbsp Soy Sesame Vinaigrette (recipe follows)
2 Tbsp Chinese Mustard (recipe follows)
1 cup Crab Fried Rice (recipe follows)
1 Tbsp Olive Oil
To Taste Salt & Pepper

Directions:
1. Season fish with olive oil, salt and pepper and sesame seeds. Grill until fish is medium rare.

2. Toss avocado, mango and basil in a mixing bowl.

3. Top tuna with about a tablespoon of basil pesto and dust with sesame seeds. Serve over crab fried rice and garnish with avocado and mango relish.

Basil Pesto
Yields 2 cups

Ingredients:
2 bunches Basil
1 1/2 cups Pine nuts
3/4 cups Freshly grated parmesan
1 tsp. Salt
1 large Garlic clove
1/2 cup Extra virgin olive oil

Directions:
1. In a food processor combine the arugula, pine nuts, parmesan, salt, and garlic. Pulse until pine nuts are chopped fine.

2. With the motor running, add the oil in a slow stream and blend the pesto until smooth.

Crab Fried Rice

Ingredients:
2 cups Uncooked Basmati Rice
2 cups Water
¼ cup Chicken Stock
1Tbsp Soy Sauce
1 Tbsp Mirin
1 Tbsp Brown Sugar
1 each Carrots, diced
1/2 cup Snap Peas
2 each Eggs
¼ cup Crab Meat
3-4 Tbsp Canola Oil (or peanut oil)
1/4 tsp Salt

Directions:
1. Cook rice and allow to cool completely.

2. Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add carrots and peas and sauté for about a minute. Remove from heat.

3. Add oil to the wok and turn to high heat. Add your cold rice to the wok and stir to coat every grain.

4. Add chicken stock, soy sauce, mirin and brown sugar. Continue frying, stirring constantly until there is no liquid left then add egg, carrot, snow peas and crab meat. Stir.

Soy Sesame Vinaigrette
Yield: approx. 1 cup

Ingredients:
1 Tbsp. Vegetable oil
1/2 Tbsp. Sesame oil
1/2 Tbsp. Ginger, chopped fine
1/2 Tbsp. Garlic, chopped fine
1 Tbsp. Green onion, chopped fine
pinch Red chili flakes
1/4 cup Rice wine vinegar
1/4 cup Murin
1/4 cup Soy sauce
1/4 cup Brown sugar
1/2 tsp. Cornstarch (dissolved in 1/4 cup water)

Directions:
Heat the vegetable oil in a medium saucepan. Add the garlic, ginger, green onion and chili flake. Sauté until fragrant (about 15-20 seconds).

Add remaining ingredients, bring to a boil; lower heat and simmer a couple of minutes until thickened.

Strain and cool.

Chinese Mustard Sauce

Yield: approx. 1/3 cup

Ingredients:
1/4 cups Sugar
2 Tbsp. Colemans mustard powder
1 each Egg yolk
1/4 cup Red wine vinegar

Directions:
1. Mix the sugar and mustard together in a stainless steel bowl and set over a pot of simmering water; do not over heat.

2. Combine the egg yolk and vinegar in a small stainless steel bowl; whisk together. Whisk this mixture into the mustard until smooth.

3. Cook the mustard sauce over the double broiler, whisking occasionally until the mixture thickens. Remove from heat and cool.

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The Relay for Life of Paradise Valley is Cooking for a Cure

Scottsdale-May 9, 2013- Awaken your taste buds for a good cause on May 10th at the Relay for Life of Paradise Valley “Taste of Paradise” hosted by Phoenix Country Day School. The “Taste of Paradise” sets the Relay for Life of Paradise Valley apart from the rest by featuring unique and tasteful cuisine from around the Valley. The “Taste of Paradise”, which has become a signature Paradise Valley event, will feature leading chefs and popular cuisine from a number of restaurants and resorts in Paradise Valley, Scottsdale, and Phoenix.

BLT, at Camelback Inn, returns with their famous popovers, Remington’s will lure you in with the aroma of their grilled Kobe beef sliders, and anything Chef Jeremy from Lon’s at the Hermosa Inn serves is both delicious and beautiful. Chef Vincent from Vincent’s on Camelback is always a hit with his famous Paella, while Chef Don Molinich from enFuego at the Doubletree Resort makes the most outstanding flatbread with various toppings.

New to the scene is Michael Rusconi, who was the former chef of Lon’s at the Hermosa Inn and now has his own restaurant, Rusconi’s American Kitchen on Tatum and Shea. Also debuting is renowned Food Network celebrity chef and Iron Chef America winner, Chef Beau McMillan from Elements at the Sanctuary on Camelback. To top off the night don’t forget to stop over and see a returning favorite Chef Michael from the Montelucia at the gelato cart for a perfect ending to any meal.

Other featured restaurants and donors include, California Pizza Kitchen, China Mist Tea, and Red Devil. Relay for Life will have food for all ages, the event will also include a special children’s area with hot dogs for the little ones who have not yet developed a gourmet pallet.

Remember, all of these restaurants are donating 100% of their food, time and labor to the Relay for Life because these are special people who care about the health and welfare of their community. They deserve our thanks and support. When making dinner plans, remember who cares not just about your business but about your health. Come out and meet these great people and taste their food, and thank them in person. Your table is waiting!