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The Dish: Chef Beau MacMillan

Beau MacMillan’s passion for food started at an early age while growing up in New England, but it was in his grandmother’s kitchen in Montreal that some of his greatest memories were made
The Dish: Chef Beau MacMillan 05:41

Beau MacMillan's passion for food started at an early age. While growing up in New England, he was exposed to an abundance of fresh food from both the ocean and the land, but it was in his grandmother's kitchen in Montreal that some of his greatest memories were made.

It was that passion that led to a restaurant job as a short order cook when he was just 14 years old. By 17, he was already working in top kitchens and well on his way.

He's been a fan favorite on the Food Network, as both a host and contestant, beating out Bobby Flay on "Iron Chef America," and co-authored "The Alzheimer's Prevention Cookbook: 100 Recipes to Boost Brain Health."

Affectionately dubbed "BeauMac" by guests and chefs alike, he has spent nearly 20 years in Arizona at Sanctuary on Camelback Mountain, where his cuisine at Elements has been called a "fine-dining gem."

Here's how to make some of his signature dishes: Fiery lobster udon, Szechuan green beans, rock shrimp sticky rice, kimchi bacon and Brussels sprouts hash, and salted peanut and milk chocolate pie.

Fiery lobster udon

Serves 1

1 1.5 lb lobster

1 portion/bunch udon noodles, dried

1 lob chong, Chinese sausage

4 oz. shiitakes mushrooms

1 qt. lobster sauce (recipe below)

1 oz. garlic

1 oz. shallots, minced

3 bunch baby bok choy

2 each red fresno peppers, sliced

1 bunch fresh basil

1 tsp. red pepper flakes

1 oz. butter


1. In a large skillet add and sweat off the garlic and shallots, next add in the lop chong.

2. In a separate pot lightly blanch and shock bok choy.

3. Julienne cut the shiitake mushrooms and add to skillet over high heat, stirring occasionally, until browned about 5 minutes. Add the bok choy, lobster sauce and bring to a simmer. Add the udon, season with salt and pepper and stir well.

4. In a medium skillet, melt the butter. Add the lobster meat and cook over moderately low heat, turning a few times, until warmed through, about 2 minutes. Crush the shallots over the lobster and stir to coat. Season with salt and pepper.

5. Transfer the noodles and vegetables to a serving bowl or deep plates and set the lobster on top and serve.

Lobster sauce


1 lobster body, cleaned (tomalley removed and rinsed)

1/4 qt. carrots, large dice

1/4 qt. Roma tomatoes, large dice

2 sprigs tarragon

Add enough water to cover the shells


1. Heat oil in a large rondeau or pot. Add lobster shells and sear 1 to 2 min per side until they turn bright red. Working in batches careful not to overload.

2. Add tomatoes, carrots and tarragon. Cover with water and bring to a boil.

3. Turn down heat and let simmer for 1 ½ hours.

4. Strain stock first through a china cap and smash shells with a ladle to extract all liquid.

5. Strain through chinois next into a large sauce pot and reduce by ¾. Once you reduce by ¾ add double the amount of cream and reduce by ½.

Szechuan green beans

Serves 4

1 lb. fresh green beans

1 medium size white onion, julienne

4 each togarashi peppers

¼ cup smoked peanuts, crushed

½ bunch Thai basil

1 tbsp garlic

1 bunch green onions, chopped

½ cup hoisin barbeque sauce (recipe below)

1 tbsp Szechuan peppercorn

1 tsp salt

1 oz. peanut oil


1. Flash fry the green beans in 350 degree oil for 10 seconds and then allow to cool.

2. Bring a large sauté pan over high heat and add 1 oz. peanut oil, add the julienne white onion, garlic, togarashi peppers and green beans and sauté over high heat.

3. Add the togarashi peppers, green onions and hoisin bbq sauce; peppers should now be charred and smoky. Next season with salt and Szechuan peppercorns.

Hoisin barbeque sauce


1 tbsp. soy sauce

1 tbsp. water

3 tbsp. sake

1 tbsp. rice vinegar

2 each scallions

1 tsp. garlic, minced

1 tsp. white sesame seeds

½ cup hoisin sauce

1 tsp. sambal


Whisk together all ingredients in a mixing bowl.

Rock shrimp sticky rice

Serves 4

4-6 oz. fresh rock shrimp

2 cups sticky rice (recipe below)

Sesame hijiki aioli (recipe below)


1. Season shrimp with salt and pepper and steam in a pan over medium heat for 1 minute on each side.

2. Place 2 cups sticky rice in bowl, cover with hijijki aioli and add rock shrimp.

3. Place sticky rice under broiler until the sauce starts to caramelize with the shrimp.

4. Remove from oven and garnish the dish with chopped scallions.

Sticky rice

1. In a large pot, measure two cups of rice and three and a half cups of water. Let the rice soak for at least half an hour or as long as four hours.

2. Add 1/2 teaspoon of salt and stir. Place the pot over high heat and bring the water to a boil. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes - but DO NOT stir the rice while cooking!

3. After 10 minutes, check to see if the rice has absorbed all of the water by pulling the rice away from the center with a fork to create a hole. If there is still water, continue cooking for 5 to 10 minutes or until the liquid has been absorbed. Remove the pot from the heat and place the lid on securely. Allow the rice to stand for 10 minutes before serving.

Sesame hijiki aioli


¼ oz. dried hijiki seaweed

2 tbsp. water

1 tsp. olive oil

½ tbsp. jalapeño, diced

½ each shallot, finely chopped

½ cup ginger, minced

1 tsp. garlic, minced

2 tbsp. rice wine vinegar

3 tbsp. mirin

5 ½ tbsp. tamari or soy sauce

2 tbsp. sesame oil

½ cup mayonnaise


1. Soak the hijiki in water for 30 minutes and drain.

2. Heat the olive oil in a small skillet. Add the jalapeno, shallot, ginger, garlic and sauté over medium heat. Remove from the pan and place in a bowl.

3. Add the vinegar, mirin, tamari, and hijiki and slowly whisk in the sesame oil, allow to cool.

4. Add the mayonnaise and whisk until smooth.

Kimchi bacon and Brussels sprouts hash

Serves 6

Red Dragon Sauce


1 cup gochujang

1 tbsp. togarashi

1 cup sugar

¼ cup sesame oil

1 cup water

1 cup rice vinegar

¼ cup soy

2 oz. ginger

2 oz. garlic

2 oz. honey



1.5 lbs. fresh kurobuta pork

½ cup salt, kosher

½ cup sugar

2 sprigs fresh rosemary

Zest from orange, lime, lemon


1. Cure the bacon with the rub for 3-4 hours and place in fridge.

2. Remove the rub from the pork and roast on high heat 420 degrees for 20 minutes till pork is golden brown. Then turn the oven lower to 300 degrees and finish roasting pork till it's tender and juicy.

3. Allow pork to cool and cut bacon into 3-4 oz slabs.

4. Brush the bacon with the red dragon sauce and bake for additional 8 minutes at 350 degrees.

Brussels sprouts


2 lbs. fresh Brussels sprouts, cleaned & soaked in salted water


1. Remove the Brussels from the salted water to let dry. Deep fry them quickly at 350 degrees.

2. Remove from the fryer. Place a large sauté pan over medium heat, add the remaining pork belly from cutting your portions, then add the Brussels sprouts.

3. Deglaze the pan with the red dragon sauce and coat the bacon and Brussels well. Season with salt and pepper and serve.

Salted peanut & milk chocolate pie

One 10-inch pie

Peanut Butter Mousse, recipe follows

Milk Chocolate Ganache, recipe follows

Dark Chocolate Ganache recipe follows

Macadamia Nut Crust, recipe follows

½ cup Peanuts, finely chopped (to garnish the pie)

Sugar as needed


1. After making the Macadamia Nut Crust and forming it into the pan, set aside to cool.

2. Layer the crust with the Milk Chocolate Ganache and let cool.

3. Once ready spread the Peanut Butter Mousse evenly over the chocolate layer and refrigerate until cool. The Dark Chocolate Ganache is spread on last over the Peanut Butter Mousse.

4. Take the ½ cup of finely chopped peanuts and spread over the pie for the garnish.

Macadamia Nut Crust


2 lbs. Macadamia nuts

½ cup sugar

1 lb. butter, warm melted


1. Toast macadamia nuts in oven at 350 degrees till golden brown. Then in a robot coupe grind or pulse the nuts to a small dice like mixture.

2. Remove the diced nuts and place in a large bowl, add ½ cup sugar and 1lb. warm melted butter, fold the butter into the mixture till it's pliable.

3. Press the nut mixture evenly into the bottom of a 10-inch spring form pan and bake until set, about 15 minutes. Set aside to cool slightly.

Milk Chocolate Ganache


8 oz. milk chocolate

1 tbsp. butter

1 cup heavy cream


1. Place milk chocolate in a large mixing bowl. Set aside.

2. In a small saucepan, combine heavy cream and butter. Stir over medium-low heat until the butter has melted completely and cream is warm but has not yet come to a boil.

3. Pour hot cream over the chocolate and allow to rest 3-4 minutes. Whisk until smooth and glossy.

Dark Chocolate Ganache


8 oz. dark chocolate

1 cup heavy cream


1. Place the chocolate into a medium bowl.

2. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.

3. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Peanut Butter Mousse


¾ cup butter

½ lb. brown sugar

2 whole eggs

½ lb. creamy peanut butter


1. Cream butter and brown sugar in a mixing bowl with a paddle attachment.

2. Add the peanut butter and continue mixing for an additional 5-10 minutes, scraping down the sides of the bowl every 1 to 2 minutes.

3. Slowly add eggs, one at a time and keep motor running until incorporated. Scrape down sides of the bowl and continue mixing for 3 to 5 minutes.

4. Once all ingredients are incorporated, place the mixture in the freezer set overnight.

5. Remove mixture from freezer, allow it to reach room temp., return to the mixer and beat on high speed until mixture doubles in volume.

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