Arizona’s Super Bowl XLIX is just a few weeks away, and die-hard football fans are already in search of the best game day recipes. Executive Chef Beau MacMillan of Arizona’s own Sanctuary on Camelback Mountain, shares his two favorite recipes, Lobster Mac and Cheese and Ham and Jam Sliders, which are sure to be a touchdown for any Super Bowl bash.
- 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
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 and 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.
Yields 12 oz.
- 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
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.
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.
Add heavy cream and reduce to a desired consistency. Season with salt and pepper.
- 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
Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.
Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.
Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
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.
Bake at 350˚F for 15 to 18 minutes, until the tops are golden brown.
Red Pepper Jelly Recipe
Yields 2 1/8 quart
- 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
Place peppers in a food processor and process until coarsely chopped, but not pureed.
Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.
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
1 large Snake River Farms American Bone-in Ham
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.
Slice biscuits in half and rub with a generous portion of red pepper jelly. Slice ham thinly and place in between biscuit halves. Enjoy!
Sanctuary on Camelback Mountain can be found at 5700 East McDonald Drive, Paradise Valley, AZ 85253. Contact them for reservations at (480) 948-2100, or online at sanctuaryaz.com.
Recipe and photo provided by the Chef.
Enjoy more Super Bowl Inspired Recipes