Try some of celebrity chef Vincent Fiore’s mouthwatering recipes from UXU Ranch.
UXU Ranch chef Vincent Fiore’s repertoire includes salmon en papillote, Parmesan-crusted trout, and apple-brandy chutney served with tomahawk pork chops. Another ranch favorite, the cowboy mac and cheese, is often requested for refills. One evening during our stay, Fiore incorporated heirloom tomatoes from his son’s garden into the menu. Later in the season, he cooked guests’ daily catches from the nearby North Shoshone River. Changing the menu to accommodate guest requests has become a hallmark of UXU. “We listen to guest suggestions,” Fiore says. “We ask, ‘Is there anything you’d like that’s not on the menu? Let me know.'” It’s one of the reasons the restaurant has earned a loyal following of local diners.
The restaurant is open to the public on Friday and Saturday nights, but reservations are required (usually several weeks in advance), and dinner is usually followed by s’mores and drinks on the deck from Bad Bear Bar Saloon & Grill.
Want to see more of Fiore’s cuisine? Wise Guy Kitchen and upcoming travel/cooking shows Cooking with Cowboys“Cowboy Bear” will be broadcasting on Prime Video this fall. The new show, which focuses on ranches across the West, is hosted by “Cowboy Bear” and is inspired by Fiore’s experience working at UXU, which is the subject of the first few episodes.
Cowboy Mac & Cheese
Serves 8-10
material
1 pound rotelle (spiral) or penne pasta
1 cup Velveeta
1 cup shredded mozzarella
1 cup pimento cheese spread
1 cup cheddar cheese
1 cup fresh cream
2 sticks of butter
1/2 cup bacon (chopped, cooked)
Toasted breadcrumbs
Instructions
Combine cheese, cream and butter in a saucepan. Bring to a simmer over low heat. Once cheese is melted, stir constantly to ensure even melting so cheese doesn’t burn. In another saucepan, bring water to a boil. Add 1 tablespoon salt. Once boiling, add pasta and simmer for 8-9 minutes. In a mixing bowl, combine drained cooked pasta with cheese mixture. Stir evenly. Plate on serving platter. Sprinkle with breadcrumbs and toast under a blowtorch or broiler until breadcrumbs are browned. Garnish with parsley and bacon. Serve warm.
Parmesan-crusted trout
Serves 4
material
2 fillets of rainbow trout
1/2 cup seasoned breadcrumbs
½ cup Parmesan cheese (grated)
¼ cup olive oil
1/2 stick of butter
2 cloves of garlic, minced
1 lemon
Salt and pepper to taste
Parsley for garnish
Instructions
Combine the breadcrumbs and Parmesan in a shallow bowl. Coat the trout in the breadcrumb mixture. Heat the olive oil in a hot frying pan. Place the trout skin-side up in the pan. Cook for 3-4 minutes, then flip and cook for an additional 3 minutes. Place the trout on a plate. Melt the butter, garlic and juice of 1 lemon in a sauté pan. Once melted, pour over the trout. Season with salt and pepper and garnish with parsley. Serve with your favorite garnishes such as mashed potatoes, kidney beans or asparagus.
Check out the story behind Vincent Fiore’s UXU recipe.
From the July 2024 issue.
Photo by Vincent Fiore
