Wolfe Pit Videos

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Thursday, November 20, 2014

Stuffed Pork Loin Recipe by The Wolfe Pit

Sweet Potato Pie Recipe

Ingredients

  • 2 - Large Sweet Potatoes (peeled and cut into medium pieces)
  • 3 - Eggs
  • 2 Cups - Sugar
  • 5 oz - Evaporated Milk
  • 4 oz - Butter
  • 1 tsp - Vanilla
  • 1.5 tsp - Cinnamon
  • 1 - 2 Pack - Premade Pie Dough
Directions
  • In a large pan cover potatoes with water and little salt.
  • Bring to a boil, reduce heat and simmer for 20 minutes or until the potatoes are fork tender.
  • Drain potatoes, allow to cool and place in a large mixing bowl.
  • Add sugar, eggs, milk, butter, vanilla and cinnamon and mash until everything is incorporated and smooth.
  • Spread pie dough out in a 9" pie dish and pour the filling in.
  • Place into a 350º oven for 45 - 60 minutes or until a toothpick comes out clean after testing.
  • Allow to cool for 1 hour.
Enjoy!

Monday, November 17, 2014

Southern Style Green Beans with Ham Hocks

Ingredients

  • 2 lbs - Frozen Green Beans
  • 2 Cups - Water
  • 2 - Smoked Ham Hocks
  • 1 - Yellow Onion (chopped)
  • 4 - Garlic Cloves (chopped)
  • 1 tsp - Salt
  • 1 tsp - Pepper
Directions
  • Combine all ingredients in a 6 quart crock pot.
  • Cover, set on low for six hours.
  • Stir at the 3 hour mark and continue to cook until ham hocks and green beans are tender.
Enjoy!

Friday, November 14, 2014

Homemade Mashed Potatoes

Ingredients

  • 6 Large - Russet Potatoes 
  • 1-1.5 Cups - Milk
  • 1/2 Stick - Butter
  • 2 tsp - Salt
  • 1 tsp - Black Pepper
Directions
  • Peel potatoes, cut into uniform pieces and rinse.
  • Add potatoes and enough water to cover by at least 2 inches in a large pot.
  • Bring to a boil and then reduce to medium.  
  • Cook potatoes 15-20 minutes or until fork tender.
  • Drain potatoes, do not rinse.
  • In the same pot with the potatoes add butter, 1 cup of milk, salt, pepper and mash or blend until you get your desired consistency.
  • Add remaining 1/2 cup of milk if the potatoes are too thick.
NOTE -  Optional ingredients that can be added are roasted garlic, sour cream, cream cheese or shredded cheese.  

Enjoy!




Wednesday, November 12, 2014

How to make Turkey Gravy

Ingredients

  • 1 turkey neck, heart, liver and gizzard
  • 2 Cups - Chicken Broth
  • 2 Cups - Water
  • 1 - Bay Leaf
  • 1/2 tsp - Sage
  • 1/2 tsp - Black Pepper
  • 1/2 tsp - Salt
  • 4 TBS - Turkey Drippings (oil or butter will work if you don't have drippings)
  • 3 TBS - All Purpose Flour

Directions
  • Add turkey neck, giblets, broth, water, bay leaf, sage, salt and pepper in a medium saucepan over medium high heat.
  • Bring to a boil, reduce heat to low, cover and let simmer for one hour.
  • Skim off any scum from the top of the broth.
  • Remove neck and giblets and let cool and set broth aside.
  • Remove the meat from the neck and chop the meat and giblets as fine as you like.  
  • In a medium pan add turkey dripping and flour over medium heat.
  • Stir until all of the flour is combined and let cook for 2-3 minutes.
  • Stir in the reserved broth and chopped giblets into the roux and bring to a boil until thickened.
  • Add salt and pepper is needed.
Enjoy!

Saturday, November 8, 2014

How to cook a PERFECT Turkey

Ingredients

  • 13 lb - Turkey
  • 1/4 Cup - Table Salt 
  • 1/4 Cup - Sugar
  • 2 Cups - Hot Water 
  • 2 Cups - Ice (or enough to make 1 quart of liquid)
  • 1 stick - Butter
Directions
  • Remove neck and giblets from turkey cavity.
  • Mix salt, sugar and hot water until salt and sugar is completely dissolved.
  • Add ice to brine and mix until ice is melted.
  • Inject the brine into the turkey moving the needle constantly throughout the muscles to get complete brine coverage.
  • Refrigerate turkey for 1-2 hours to allow the brine to soak in.
  • Place turkey on a raised rack in the bottom of a 325º oven and cook for 45 minutes.
  • Add the butter to the pan and let melt for 15 minutes.
  • After one hour begin to baste the turkey with the butter every 10 minutes until* the breast reaches 160º and the thighs reach 170º.
  • Remove turkey and loosely tent with foil and let rest 30 minutes before carving.  The internal temperature will climb up to 5º while resting.
*Brined turkeys cook faster than an unbrined turkey.  Typically turkeys cook for approximately 14 minutes per pound, brined turkeys generally cook around 10 minutes per pound.

Carve and ENJOY!




Tuesday, November 4, 2014

Twice Baked Potatoes

Ingredients

  • 4 Large - Russet Potatoes
  • 1 Cup - Shredded Cheddar Cheese
  • 1/2 Cup - Sour Cream
  • 1/2 Stick - Butter
  • 4 TBS - Crispy Crumbled Bacon
  • 1 TBS - Dried Parsley
  • 1 tsp - Granulated Onion
  • 1 tsp - Granulated Garlic
  • 1 tsp - Black Pepper
  • 1/2 tsp - Salt

Directions

  • Bake potatoes in a 375º oven for one hour or until fork tender.
  • Cut potatoes in half and scoop out the white flesh into a large mixing bowl
  • Combine all remaining ingredients and mix and mash with a potato masher until well incorporated.
  • Fill each potato skin with the mixture.
  • Bake in a preheated 350º oven for 30 minutes or until golden brown.
Enjoy!