This dish is one of those classic preparations that I have updated and refined from its Roman trattoria roots to fit into the casual elegance that is the basis for evening meals at The Ranch. The crisp, salty shards of proscuitto giving way to the juicy sage-scented chicken breast are an ethereal experience the boys love. Contrasting beautifully with the acidic bite of capers, artichokes, and lemon this is one of my personal favorites Serve it alongside the creamy, unctuous soft polenta recipe I have included and you will never look at chicken the same way again. A true elevation of a humble bird!

Ingredients

• 4 boneless skinless chicken breasts
• 8 slices proscuitto, thinly sliced
• Whole sage leaves (as needed)
• 3 shallots, chopped
• 4 cloves garlic, chopped
• 1 tsp grated lemon zest (invest in a micro plane – it will alter your outlook on citrus peel forever)
• ½ cup artichoke hearts, quartered
• 1 Tbs. capers
• 2 Roma tomatoes or one regular tomato, outside only, diced small
• Juice of ½ lemon
• ¾ cup chicken stock
• 1 stick unsalted butter
• ¼ cup chopped flat leaf parsley
• Kosher salt and black pepper

Method

Flatten out chicken breasts slightly by covering with plastic wrap and pounding with the palm of your hand. Chicken should be a uniform thickness and about 1/2 inch thick. Season both sides of chicken with black pepper. Place 2-3 whole sage leaves on the top (skin side) of the chicken breasts. Lay out proscuitto on the table with one slice slightly overlapping the other. Lay down chicken breast sage side down on proscuitto. Wrap chicken breast in proscuitto, securing tightly. Repeat with remaining breasts and reserve.

When all ingredients are prepped, heat a heavy bottom skillet over medium-high heat. Sear chicken in small amount of olive oil until nice color is achieved on the proscuitto. Turn chicken over and place skillet in oven. Cook for 5-6 minutes until chicken is cooked through. Remove chicken from skillet and place on a plate. Cover with foil to keep warm. In skillet, sweat shallots and garlic in oil until softened. Add lemon juice and chicken stock. Reduce over medium heat until liquid is reduced by half. Add artichoke hearts and capers and cook for a minute or two to heat through. Add tomatoes, parsley, and butter over low heat and stir constantly until butter is emulsified into the sauce. Place chicken on individual plates and pour sauce over.

This just may be the best way to cook salmon on earth. We have discovered at The Ranch that even non-fish eaters remark that this dish is the closest to candy as savory food can get. Residents who have always hated fish fall in love with this one. Is there anything better than the classic Thai marriage of sticky sweet, sour, spicy and salty on the tongue? Try it with the warm soba noodle salad that follows for a tasty Asian style dinner.

Ingredients

For the Salmon
• 4, 6 oz Salmon fillets, skinned and de-boned
• 2 tsp. red Thai curry paste
• 1 tsp. minced garlic
• Zest of 1 lime
• 1 tbs. Chopped cilantro
• Olive oil
• Kosher salt, black pepper and ground coriander

For the Glaze
• ¾ cup granulated sugar
• Zest and juice of 2 limes
• 2 tbs. Rice wine vinegar
• 1 Thai red or green chili (Serrano can also be substituted)
• 3 Scallions, green part only, sliced thin
• 2 tsp. Thai fish sauce
• 2 tbs. Chopped cilantro

Method

In small mixing bowl, whisk curry paste, garlic, lime zest, cilantro and enough olive oil to make a loose paste. Slather over salmon and allow to marinate at least two hours.

For glaze, in small saucepan combine sugar, lime juice, vinegar and fish sauce. Cook over low heat for 5 minutes until sugar is dissolved and mixture thickens slightly to the consistency of corn syrup. Allow to cool and add lime zest, scallion, chili and cilantro. Reserve at room temperature.

Preheat grill to medium-high heat and clean and oil grate. Spray salmon with non-stick cooking spray and sprinkle with salt, pepper and coriander. Grill, rotating 90 degrees once on each side. During final minute of cooking, brush with glaze liberally. Remove from grill, and drizzle with remaining glaze.

If I had to choose THE #1 Gray Wolf favorite pasta dish this would be it. Out of all the recipes that I am asked for by residents, family, and friends this one is by far the most requested. Why? Because it is quick, simple to prepare, great for a crowd, and above all just about the tastiest combination there is. When a new resident who has not had this dish yet asks what is for dinner, surprised skepticism is usually the response when I describe spaghetti with bacon and eggs. But how quickly they are converted into Carb-loving devotees after those first tentative bites. Not to mention that when the smells of smoky bacon, sweating shallots, and garlic begin to radiate throughout the main house, everyone flocks to the stove to see what could be producing such nostril-candy.

Ingredients

• ½ pound Bacon cut into small dice
• ¼ pound Smoked Ham, cut into small dice
• 4-5 Shallots, minced
• 5 Cloves garlic, minced
• 1 tsp. Crushed red pepper (adjust to desired spice level)
• 1 Bunch Italian parsley, chopped
• 1 # Good quality dried spaghetti noodles
• Fresh ground black pepper
• 4 Eggs, lightly beaten
• 1 cup Grated parmesan cheese or pecorino romano
• (Reserve 1 cup pasta water when draining)

Method

Start a large pot of boiling salted water on the stove for the pasta. In medium skillet, cook bacon until rendered and crispy. Add ham and cook for a few minutes until lightly browned. Add shallot, garlic, and crushed red pepper. Sweat for several moments until softened, but without color. Reserve bacon-shallot-ham mixture on low to keep warm.

Drop pasta into boiling water and stir occasionally to keep from sticking; it takes between 9-11 minutes depending on the brand for al dente. When cooked, ladle out 1 cup of pasta water into a separate container and reserve. Drain pasta in colander. Return to the large pot, add bacon-shallot-ham mixture and stir to combine. Add beaten egg, parsley, and cheese and stir to evenly coat all the noodles. To adjust consistency add some of the reserved pasta water until the noodles are not to sticky and a nice, soft sauce is achieved.

This dish works equally well with Japanese buckwheat soba noodles or Thai rice noodles. It can also be served either cold or warm, depending on the weather. A colorful, refreshing accompaniment to grilled seafood or poultry, it also stands alone as a satisfying lunch or light summer dinner.

Ingredients

• 1 12 oz. Package buckwheat soba noodles or rice noodles
• 1 red (orange and yellow also work well) pepper, sliced thin into julienne strips
• 1 bunch scallions, sliced thin
• ½ bunch cilantro, leaves only, chopped slightly
• 10 shiitake (white button may also be substituted) mushrooms, sliced thin and lightly sautéed
• 1 tbs. white or black sesame seeds
• ¼ cup soy sauce
• 1 tsp. sesame oil
• ¼ cup rice wine vinegar
• 1/3 cup olive oil
• ¼ tsp. dried red chili pepper

Method

If using soba noodles, bring large pot of salted water to a boil and cook uncovered 6-8 minutes until pasta is al dente. Drain and cool under running water. If using rice noodles, soak in hot water for approximately 25 minutes until tender and drain.

Combine noodles, peppers, scallions, mushrooms and cilantro in a mixing bowl. Whisk together all remaining ingredients to make the dressing. Pour over noodles and toss to coat. Sprinkle with sesame seeds and whole cilantro leaves.

If serving warm, add vinaigrette to a large sauté pan and place over medium heat. When dressing has reached a light simmer, add noodles and heat carefully, tossing to just warm through, then top with sesame seeds and cilantro.

Soft polenta is one of those comfort foods that immediately slathers your face with a smile as soon as its creamy, rich texture hits your mouth. Served alongside any meat preparation it makes the perfect juice-sopping partner. Equally comfortable on the plate with pork, chicken, lamb or veal dishes, this recipe is one like mashed potatoes in that liquid amounts may need to be adjusted to achieve the desired consistency. You are looking for a soft, creamy texture that is slightly wetter than your instinct suggests, as it will tighten up as soon as it hits the plate and begins to cool. If a slightly lower fat version is desire, substitute whole milk for the cream. Vegetarian versions are possible, simply substitute vegetable stock or water for the chicken stock and top with grilled vegetables.

Ingredients

• 1 garlic clove, smashed
• 1 Tbs. unsalted butter
• 1 cup chicken stock
• 1 cup half and half or heavy whipping cream
• ½ cup of coarse ground polenta cornmeal (called yellow grits in some locales)
• Kosher Salt and Black Pepper
• 1 cup of grated smoked white cheddar cheese, grated parmesan, or pecorino romano
• Chopped chives or scallions

Method

Sweat garlic clove slightly in butter over low heat. Add stock and cream and bring to a simmer. Season with a pinch of salt and pepper. While whisking constantly, sprinkle in cornmeal. Set flame to lowest setting, cover, and cook for at least 15 minutes, stirring every 2 minutes until polenta is cooked and thickened. Whisk in cheddar cheese.