Wolfe Pit Videos

Loading...

Sunday, August 31, 2014

Egg Drop Soup

Ingredients

  • 1 Quart - Low Sodium Chicken Broth
  • 4 Eggs
  • 1 tsp - Low Sodium Soy Sauce
  • 1 tsp - Corn Starch
  • 2 tsp - Water
  • 1/2 tsp - Sugar
  • 1/2 tsp - Shaoxing Chinese Cooking Wine
  • 1/2 tsp - Sesame Oil
  • 1/4 tsp - pepper
  • 1 - Green Onion (chopped)
 Directions

  • In a pan or wok, combine broth, soy sauce, sugar, Shaoxing wine, sesame oil and pepper.  
  • Bring to a boil over medium heat.
  • Combine corn starch and water to make a slurry and pour into the simmering broth to thicken slightly.
  • Beat the four eggs thoroughly and slowly drizzle back and forth into the broth.
  • With a spoon lightly move the broth back and forth to prevent the eggs from clumping together.
  • Garnish with green onion.
Enjoy!


Thursday, August 28, 2014

Asian Wonton Bowls

Ingredients

  • 12 - Wonton Wrappers
  • Cooking Spray
Stir Fry Chicken

  • 1/2 lb - Boneless Chicken (cut into small pieces)
  • 2 TBS - Stir Fry Sauce
  • 3 TBS - Sesame Ginger Sauce
  • 1 TBS - Soy Sauce
  • 1 TBS - Teriyaki Sauce 
Asian Slaw

  • 2 Cups - Broccoli Salad Mix
  • 2 TBS - Cole Slaw Dressing
  • 2 TBS - Sesame Ginger Sauce
Toppings
  • 2 TBS - Chopped Almonds
  • 2 TBS - Chow Mein Noodles
  • 2 TBS - Green Onion
Directions

Cole Slaw
  • Roughly chop the broccoli slaw mix
  • Combine broccoli mix, coleslaw dressing, sesame ginger dressing  in a bowl and mix well.  Refrigerate for at least 30 minutes.
Chicken
  • In a medium skillet combine chicken, stir fry sauce, sesame ginger sauce, soy sauce and teriyaki sauce. 
  • Cook over medium heat for 10 minutes or until chicken is cooked through and sauce has reduced and thickened.
Wontons
  • Cut a slit on one side of the wonton wrapper, turn 180º and cut another slit on the opposite side.
  • Spray a mini muffin pan with cooking spray wiping off any excess.
  • Fit each wonton wrapper into each muffin slot.
  • Lightly spray the wrappers with cooking spray.
  • Bake in a 375º oven for 4-5 minutes or until golden brown and crisp
Assembly
  • Add 1 tsp of chicken to each wonton bowl.
  • Add 1 tsp of coleslaw on top of chicken,
  • Top with almonds, chow mein noodles and green onion.
Enjoy





Monday, August 25, 2014

Grilled Prime Steak Burgers - The Wolfe Pit

Thursday, August 21, 2014

Bacon Wrapped Chicken Bites with a Spicy Maple Butter Glaze

Ingredients

  • 1 lb - Boneless Chicken (cut into bite size cubes)
  • 2 TBS - Wolfe Rub Originial BBQ Seasoning
  • 10-12 Pieces - Thin Bacon (cut in half)
  • 1/2 Cup - Maple Syrup
  • 1/4 Stick - Butter
  • 1/4 tsp - Cayenne Pepper
Directions
  • Season chicken with Wolfe Rub and toss until thoroughly coated.
  • Wrap each piece of chicken with half piece of bacon.
  • Grill over indirect heat for 15 minutes.
  • After 15 minutes turn over and cook another 15 minutes.
  • Baste chicken with glaze, cook for 5 minutes.
  • After 5 minutes, turn over, baste and cook another 5 minutes.
Sauce
  • Combine syrup, butter, cayenne and heat just until butter is melted.

Enjoy!



Monday, August 11, 2014

Grilled Chicken and Waffles

Ingredients

  • 2 lbs - Chicken Tenderloins
  • 2 Cups - Cornmeal
  • 2 - Eggs
  • 1/4 Cup - Milk
  • 8 - Frozen Waffles
  • 2 tsp - Black Pepper
  • 1 tsp - Salt
  • 1 tsp - Granulated Garlic
  • 2 TBS - Vegetable Oil
  • 1 Cup - Maple Syrup
  • 1/2 Stick - Butter
  • 1 tsp - Cayenne Pepper
Directions
  • Combine cornmeal, pepper, salt and cayenne.
  • Add eggs and milk in a bowl and beat until well incorporated.
  • Dip chicken tenderloins in cornmeal, then into the egg was and then back into the corn meal.
  • Place chicken on a cookie sheet into the refrigerator for 15 minutes.
  • Combine syrup, butter and cayenne in a small sauce pan and bring to a boil and let simmer for 10 minutes.
  • Cook chicken on a preheated 400º grill for 5 minutes per side.
  • After 10 minutes lightly brush each piece of chicken with vegetable oil on both sides.
  • Cook chicken for another 10 minutes, flipping after 5 minutes.
  • Once the chicken is thoroughly cooked remove and add the waffles.
  • Continue to grill the waffles for 5 minutes, flipping every 30 seconds or so until toasted.
  • Add one chicken tender on each waffle and drizzle with spicy maple butter sauce.
Enjoy!

Wednesday, August 6, 2014

Buffalo Chicken Meatballs

Ingredients

  • 2 lbs - Ground Chicken
  • 2 - Eggs
  • 2 tsp - Black Pepper
  • 2 tsp - Dried Minced Onion
  • 2 tsp - Granulated Garlic
  • 1 tsp - Salt
  • 1/2 Cup - Breadcrumbs
  • 2/3 Stick - Butter
  • 1 tsp - Granulated Garlic
  • 1 tsp - Worcestershire Sauce
  • 1 TBS - Apple Cider Vinegar
  • 1 Cup - Frank's Red Hot Sauce
Directions
  • Combine chicken, eggs, pepper, onion, garlic and salt until well incorporated.
  • Add bread crumbs and mix well.
  • Form meatballs into your desired size and refrigerate for 15 minutes
  • In a medium sauce pan over medium low heat combine, butter, garlic, Worcestershire, vinegar and Franks, heat until the butter has melted and it begins to boil.  Set aside.
  • Grill meatball on a preheated 325º grill over direct heat for 10 minutes per side.
  • After 20 minutes, place the meatballs into the sauce and toss until they are all coated and let simmer for 10-15 minutes until the sauce has reduced and thickened.
Enjoy!

Saturday, August 2, 2014

Southern Fried Pickles

Ingredients

  • 2 Cups - Sliced Pickles
  • 1 Cup - All Purpose Flour
  • 1 Cup - Corn Meal
  • 2 tsp - Black Pepper
  • 1 - Egg
  • 1/4 Cup - Milk
  • 4 Cups - Canola Oil
Directions
  • Place pickles on paper towels and blot dry.
  • Combine corn meal and pepper.
  • Whip egg and milk.
  • Dip pickle slices into flour, egg wash and corn meal.
  • Place the breaded pickles into the refrigerator for 10-15 minutes, this will help the breading stay on when you fry the pickles
  • Fry the pickles in 350º oil for 2.5 - 3 minutes or until golden.
  • Drain on paper towels and sprinkle with salt.
  • Serve with Ranch dressing.
Enjoy!




Tuesday, July 29, 2014

How to make Southern Fried Green Tomatoes

Ingredients
  • 2 Large - Green Tomatoes
  • 2 Cups - Self Rising Cornmeal
  • 2 Cups - All Purpose Flour
  • 2 Large - Eggs
  • 1/2 Cup - Milk
  • 2 tsp - Salt
  • 3 tsp - Pepper
  • 1 quart - Canola Oil
Directions
  • Slice tomatoes into quarter inch slices.
  • Mix flour, salt and 2 tsp black pepper until well combined.
  • Dredge each tomato slice in flour until well coated.
  • Beat eggs and milk together until well incorporated.
  • Mix cornmeal and pepper together.
  • Dip tomatoes into egg mixture and then into the cornmeal until well coated.
  • Carefully drop tomato slices into 350º oil and fry for 6 minutes, flipping at the half way point.
  • Drain tomatoes on wire racks and sprinkle with salt.
Enjoy!