Wolfe Pit Videos

Loading...

Thursday, April 10, 2014

Linguine with Clams Recipe

Ingredients

  • 50 - *Little Neck Clams (cleaned and scrubbed)
  • 1 lb - Linguine (cooked al dente)
  • 30 oz - Diced Tomatoes
  • 1/2 Cup - Diced Onions
  • 1/2 Cup - White Wine
  • 6 - Garlic Cloves (chopped)
  • 4 TBS - Extra Virgin Olive Oil
  • 4 TBS - Butter
  • 1 tsp - Oregano
  • 1 tsp - Basil
  • 1/2 tsp - Thyme
  • 1/2 tsp - Salt
  • 1/2 tsp - Black Pepper
  • 1/2 tsp - Red Pepper Flakes
  • 1 TBS - Fresh Lemon Juice
Directions
  • Heat olive oil and butter in a large skillet over medium heat,
  • Saute onions and garlic for 2-3 minutes.
  • Add tomatoes, wine, oregano, basil, thyme, salt, black and red pepper.
  • Stir and simmer 15 minutes until slightly reduced.
  • Add clams, cover and simmer 4-5 minutes.
  • After 4-5 minutes if there are any un-opened clams remove and discard.
  • Add lemon juice
  • Serve over hot linguine, top with Parmesan cheese and parsley
* If any clams are opened and will not close and stay closed before cooking, discard.

Enjoy!

Wednesday, April 9, 2014

Grilled Steak Fajitas

Ingredients

  • 1 TBS - Salt
  • 1 TBS - Black Pepper
  • 1 TBS - Granulated Garlic
  • 1 TBS - Granulated Onion
  • 1 TBS - Cumin
  • 1 TBS - Oregano
  • 2 TBS - Chili Powder
  • 1 Large - Bell Pepper (cut into medium strips)
  • 1 Large - Red Onion (cut into medium strips)
  • 2lbs - Sirloin Steak (cut into medium strips)
  • 8 - Flour Tortillas
Directions
  • *Make the seasoning by combining the first 7 ingredients and mix well.
  • Grill or pan fry peppers and onions in vegetable oil until desired tenderness.
  • Add steak to the hot grill or pan and liberally season with the fajita seasoning and cook to desired doneness.
  • Add to warm tortillas along with condiments of your choice (ie., lettuce, tomato, guacamole, sour cream, salsa, jalapeno, etc.)
* Seasoning will make more than you need for this recipe.  Store in an airtight container.

Enjoy!

Original Buffalo Wings Recipe

Ingredients
  • 4 lbs - Chicken Wings (separated at the joint)
  • 2/3 Stick - Butter
  • 1 tsp - Granulated Garlic
  • 1 tsp - Worcestershire Sauce
  • 1 TBS - Apple Cider Vinegar
  • 1 Cup - Frank's Hot Sauce
Directions
  • In a medium saucepan combine butter, garlic, Worcestershire, vinegar and Frank's.  Bring to a light boil, remove from heat.
  • Fry wings (uncoated an unseasoned) in small batches in 350º oil for 8-10 minutes or until golden brown and crispy.  
  • Immediately toss the wings in the Buffalo sauce and serve with celery, carrots and bleu cheese.
Enjoy!




Tuesday, April 8, 2014

Grilled Orange Marmalade Sriracha Chicken Wings

Ingredients

  • 5 lbs - Chicken Wings (separated at the joint, tips removed)
  • 1/4 Cup - Wolfe Rub Citrus BBQ Seasoning
  • 14 oz - Orange Marmalade
  • 1/4 Cup - Honey
  • 1/4 Cup - Brown Sugar
  • 1/4 Cup - Sriracha Sauce (used more if desired)
Directions
  • Combine chicken wings and Wolfe Rub Citrus BBQ Seasoning in a large mixing bowl and refrigerate for 2 hours or up to 8 hours.
  • Set up your grill for indirect cooking, add the wings to the side opposite of the heat source.
  • Cook in the 325º- 350º range for 45 minutes, rotating wings around for even cooking.
  • In a sauce pan combine Orange marmalade, honey, brown sugar and sriracha sauce and heat through.
  • Dip wings into the sauce and then place back on the grill to continue cooking 15-20 more minutes until caramelized and fully cooked.
Enjoy!


Monday, April 7, 2014

Grilled Teriyaki Pork Riblets

Ingredients 

  • 4 lbs - Pork Riblets
  • 1/4 Cup - Water
  • 1/4 Cup - Teriyaki Sauce
Directions
  • Heat grill or Mojoe Griddle to high heat.
  • Sear riblets on all sides until golden.
  • Stack into a pile, add water and cover for 10 minutes to steam.
  • Once the water has evaporated add teriyaki sauce, cover and steam 10 minutes.
  • Cut riblets into single bone portions and toss in remaining sauce until thickened.
Enjoy!



Monday, March 31, 2014

Cajun Southern Fried Fish Sandwich

Blackening Seasoning Ingredients

  • 4 TBS - Paprika
  • 2 TBS - Salt
  • 4 tsp - Granulated Garlic
  • 4 tsp - Granulated Onion
  • 4 tsp - Black Pepper
  • 4 tsp - Cayenne Pepper
  • 2 tsp - Thyme 
  • 2 tsp - Oregano


Directions
Combine all ingredients in a bowl until thoroughly mixed.  Store in an airtight container.

Remoulade Sauce Ingredients
  • 3/4 Cup - Mayonnaise 
  • 1 tsp - Creole Seasoning 
  • 1 tsp - Granulated Garlic
  • 1 tsp - Louisiana Hot Sauce
  • 1 tsp - Pickle Juice
  • 1 tsp - Horseradish
  • 1 tsp - Creole Mustard
Directions
Combine all ingredients in a bowl until thoroughly combined and refrigerate until ready to use.

Fish and breading Ingredients
  • 3 lbs - Cod or other mild fish filets
  • 2 Cups - Corn Meal
  • 4 Cups - Vegetable Oil
Directions
  • Very thoroughly season fish on all sides with Blackening Seasoning.
  • Thoroughly coat with corn meal and refrigerate for 30-60 minutes.
  • Fry in 350º oil for 3 minutes per side or until golden brown.
  • Drain on paper towels.
Enjoy!





Sunday, March 30, 2014

Pork Carnitas Burritos

Ingredients

  • 3lbs - Country Style Pork Ribs or  Shoulder Meat
  • 1 Cup - Water
  • 2 TBS - Salt
  • 1 TBS - Black Pepper
  • 2 TBS - Chili Powder
  • 1 TBS - Granulated Garlic
  • 1 TBS - Granulated Onion
  • 1 TBS - Oregano
  • 1 TBS - Cumin
  • 1 TBS - Sugar
  • 1 tsp - Cinnamon


Directions

  • Combine all of the spice ingredients in a bowl and mix well to make the rub.
  • Mix the rub very liberally over the pork until thoroughly coated.
  • Place pork on a raised rack in a 13x9 casserole dish and add water to the bottom.
  • Cover tightly with foil and cook in a 350º oven for 2.5-3 hours or until fork tender.
  • Let the meat cook for 15 minutes, then shred apart with two forks.
  • Use the meat for tacos, burritos, taquitos, nachos, etc.
Enjoy!

Friday, March 28, 2014

How to make Kung Pao Beef

Ingredients
  • 2lbs - Top Sirloin Steak (cut into bite size pieces)
  • 3 - Carrots (cut into small cubes)
  • 3 - Celery Stalks (cut into small cubes)
  • 1 - Bell Pepper (cut into small cubes)
  • 1 Cup - Roasted Unsalted Peanuts
  • 4 TBS  - Cooking Oil
  • 1 TBS Corn starch + 2 TBS water = Corn Starch Slurry

Sauce

  • 2 TBS - Shaoxing Chinese Cooking Wine
  • 1 TBS - Sesame Oil
  • 1 TBS  - Minced Garlic
  • 1 TBS - Mince Ginger
  • 2 TBS - Sambal Oelek
  • 1.5 Cups - Chicken Broth
  • 3 TBS - Lite Soy Sauce
  • 2 TBS - Oyster Sauce
  • 1 tsp - Sugar


Sauce Instructions
  • In a medium sauce pan over medium heat add sesame oil, garlic and ginger and cook until just fragrant.
  • Add remaining ingredient to sauce pan, bring to a boil and simmer for 5 minutes. Then set aside

Instructions 
  • Add cooking oil to a hot wok over high heat and stir fry steak in small batches for 2-3 minutes just for color.
  • Once all of the beef is browned, add it all back into the hot wok.
  • Add carrots and stir fry for one minute.
  • Add celery, onion, bell pepper, peanuts and stir fry 2-3 minutes.
  • Add sauce and bring to a boil.
  • Stir in corn starch slurry. 
  • Continue cooking and stirring until the sauce has thickened 1-2 minutes.
Enjoy!

Thursday, March 27, 2014

Big Country Breakfast Burritos

Ingredients (6 - Burritos)

  • 1 lb - Breakfast sausage
  • 12 - Eggs
  • 2 Cups - Cheddar Cheese (shredded)
  • 3 Large - Russet Potatoes (peeled and diced)
  • 1 - Yellow Onion (diced)
  • 1 - Bell Pepper (diced)
  • 6 - Flour Burrito Shells
  • 4 TBS - Olive Oil
  • 1 TBS - Seasoned Salt
  • 4-6 TBS - Butter
Directions
  • In a large skillet crumble and brown sausage until thoroughly cooked. Drain on paper towels.
  • Drain excess grease from pan and add olive oil and potatoes in an even layer, let cook 3-4 minutes before flipping.
  • Once the potatoes are just turning tender add onions, bell pepper and season salt.  Continue to cook until the vegetables begin to sweat for tender crisp....if you like them softer cook longer.
  • Cook the eggs as you like in butter as you prepare the burritos.
  • Build the burritos to your liking.  Sriracha sauce is optional.
  • Roll and toast lightly if desired.
Enjoy!

Tuesday, March 25, 2014

How to make a Cheesesteak Sandwich

Ingredients

  • 2 lbs - Sirloin Steak (cut into 1/4" strips)
  • 1 - Yellow Onion (thinly sliced)
  • 1 - Bell Pepper (thinly sliced)
  • 5 - Mushrooms (thinly sliced)
  • 4 - Hoagie Rolls
  • 12 slices - Provolone Cheese
  • 2 TBS - Olive Oil
Directions
  • Saute onions, peppers and mushrooms in olive oil until they begin to caramelize.
  • Remove vegetables from pan and set aside.
  • Add oil and saute sirloin in small amounts to prevent over crowding/boiling the meat.
  • Season with seasoned salt and cook for 2-3 minutes
  • Continue this cooking process until all of the meat is cooked to your desired doneness.  DO NOT OVERCOOK.
  • Pile meat onto a toasted hoagie roll slathered with mayonnaise and top with provolone cheese.
Enjoy!