Wolfe Pit Videos

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Thursday, March 5, 2015

Big Country Breakfast Frittata - How To Make a Frittata

Ingredients 

  • 12 - Eggs (well beaten)
  • 1 lb - Breakfast Sausage
  • 3 - Russet Potatoes (peeled and cut into bite size pieces)
  • 1 Cup - Yellow Onion (diced)
  • 1 Cup - Bell Pepper (diced)
  • 1 tsp - Salt
  • 1 tsp - Pepper
  • 1 tsp - Granulated Garlic
  • 1 Cup - Shredded Cheddar Cheese
  • 1/4 Cup - Olive Oil
Directions
  • In a large skillet brown sausage (drain excess grease if necessary)
  • Add onions and bell peppers and saute 2 minutes.
  • Remove mixture from skillet and set aside,
  • Turn the heat to medium high, add olive oil and potatoes to the skillet.
  • Let sit five minutes before turning, continue until the potatoes are tender and golden.
  • Add salt, pepper, garlic, sausage, peppers and onion and mix well until the mixture is heated through.
  • Turn the heat off and mix in eggs.
  • Top with the shredded cheese and bake in a 325º oven for 30 minutes or until the eggs are cooked through and the cheese is golden brown.
  • Let sit 5 minutes before serving.
Makes 8 BIG servings

Enjoy!

Tuesday, March 3, 2015

Cashew Chicken - How To Make Cashew Chicken - Recipe

Ingredients
  • 1 lb - Boneless Chicken Thighs or Breast (cut into bite size pieces)
  • 1 Cup - Cashews
  • 1 - Bell Pepper (cut into bite size pieces)
  • 3 - Celery Ribs (cut into bite size pieces)
  • 3 - Green Onions (white portion cut into small pieces)
  • 1 TBS - Minced Garlic
  • 1 TBS - Minced Ginger
  • 2 - Tien Tsen Chili Peppers
  • 2 TBS - Vegetable Oil
Sauce 
  • 1 Cup - Low Sodium Chicken Broth
  • 3 TBS - Sugar
  • 2 TBS - Soy Sauce
  • 2 TBS - Oyster Sauce
  • 2 TBS Hoisin Sauce
Marinade
  • 1 TBS - Shaoxing Chinese Wine (dry sherry can be substituted)
  • 1 TBS - Soy Sauce
  • 2 tsp - Toasted Sesame Oil
  • 2 TBS - Corn Starch
Slurry
  • 2 tsp - Corn starch
  • 2 tsp - Water
Directions
  • In a large bowl add chicken, Shaoxing wine, soy sauce, sesame oil, corn starch and mix until everything is well incorporated and let marinate at least 30 minutes.
  • In a medium bowl add all of the sauce ingredients listed above, mix well and set aside.
  • In a large wok or frying pan over high heat add a couple tablespoons of oil and stir fry the chicken in 2 batched for 2-3 minutes.  This is just for color and does not have to be fully cooked at this point.
  • Add all of the chicken together along with garlic, ginger, tien tsen peppers and stir fry for 1 minute or until aromatic.
  • Add celery, bell pepper, green onion, cashews and continue to stir fry 1-2 minutes depending on how soft or crunchy you like your vegetables.
  • Add sauce, mix in well and bring to a boil. 
  • Once the sauce reaches a boil stir in the slurry and the sauce will immediately thicken.
  • Garnish with the green onion tops and serve over rice.
Enjoy!





Friday, February 27, 2015

Grilled Teriyaki Turkey & Pineapple Burgers with Wasabi Mayonnaise

Ingredients

  • 20 oz - Ground Turkey Breast or Mixed White and Dark Meat
  • 1 - Egg
  • 1/4 Cup - Low Sodium Teriyaki Sauce
  • 2 - Garlic Cloves (minced)
  • 1 Cup - Fresh Chopped Mushrooms
  • 2 Green Onions - (finely chopped)
  • Salt and Pepper (1/4 - 1/2 tsp each or to taste)
  • 2-3 TBS - Panko Crumbs (optional but will help hold the burgers together)
  • Pineapple Slices
Directions


  • Combine all ingredients except pineapple in a large bowl and mix thoroughly.
  • Form into burgers to your size preference.
  • Refrigerate for at least one hour if you do not use bread crumbs to help hold the burgers together.
  • Grill or pan fry burgers 5-6 minutes per side or until they are cooked through (160º).
  • Grill or pan fry pineapple slices 1-2 minutes per side or until they begin to caramelize.
Wasabi Mayonnaise - Combine equal parts wasabi and mayonnaise and mix together 

Enjoy


Tuesday, February 24, 2015

Grandma's Chinese Chicken Wings - Andrew Zimmern One Pot Sticky Wings

Ingredients

  • 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
  • 2 tablespoons minced fresh ginger
  • 4 small Tien Tsin dried red chiles
  • 2-4 whole star anise
  • One 3-inch cinnamon stick
  • 1/3 cup Naturally Brewed soy sauce
  • 1/3 cup sake (shaoxing wine can be substituted)
  • 3 tablespoons oyster sauce
  • 3 tablespoons mirin
  • 3 tablespoons sugar
  • 1/3 cup water
  • 2 scallions, thinly sliced

  • Directions
    • In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. 
    • Add the ginger, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.
    • Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. 
    • Cover and simmer for 10 minutes. 
    • Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. 
    • Discard the chiles, star anise and cinnamon. 
    • Transfer the chicken wings to a platter, scatter the scallions on top and serve.
    • Enjoy!

    Thursday, February 19, 2015

    Cheeseburger Soup - How To Make Cheeseburger Soup with Bacon

    Ingredients

    • 1 lb - 80/20 Ground Chuck
    • 1 lb - Bacon
    • 1 lb - Velveeta Cheese
    • 2 Cups - Water
    • 2 Cups - Milk
    • 1 TBS - Chicken Base
    • 1/4 Cup - Flour
    • 1 - Yellow Onion (diced)
    • 2 - Tomatoes (diced)
    • 3 Cups - Chopped Lettuce
    • 1 Cup - Pickles
    Directions
    • In a large skillet render down and fry bacon until crisp
    • Drain all but 1 TBS of the bacon grease and begin to brown the ground beef.
    • Add chopped onion and cook until the onions begin to soften.
    • Add chicken base and flour and stir in.
    • Add water and cook until thickened.
    • Add milk and return to a simmer and add Velveeta in small chunks.
    • Cook on medium low for 20 minutes and taste for salt and pepper.
    * Serve in bowl and garnish with bacon, lettuce, tomato and pickles.  The original recipe has these stirred in during the cooking process.  I prefer garnishing and stirring them in as I ate the soup

    ENJOY!

      Tuesday, February 17, 2015

      General Tso's Chicken - How To Make General Tso's Chicken - Wings

      Ingredients 
      Wings and Marinade
      3.5lbs - Chicken Wings (separated and tips removed)
      1/2 Cup - Shaoxing Chinese Cooking Wine
      2 TBS - Lite Soy Sauce
      2 - Eggs
      2 TBS - Granulated Garlic
      2 tsp - Baking Soda
      2 tsp - Baking Powder
      2+ Cups - Cornstarch
      2 TBS - Cooking Oil

      Sauce
      1/4 Cup - Shaoxing Chinese Cooking Wine
      1/2 Cup - Lite Soy Sauce
      1/4 Cup - Oyster Sauce
      3 TBS - Hoisin Sauce
      1 1/2 Cup - Chicken Broth
      1-1/4  Cup - Sugar
      1/2 Cup - White vinegar
      1/4 Cup - Sambal Oelek Chili Paste
      1 TBS - Sesame Oil
      1 TBS - Minced Ginger
      1 TBS - Minced Garlic
      2 TBS - Corn Starch
      1/4 Cup - Water

      Directions
      Sauce
      1.  Combine all of the sauce ingredients except the corn starch and water in a medium sauce pan and bring to a boil.
      2.  In a small bowl combine 2 TBS corn starch and 1/4 cup water and mix until smooth.
      3.  Reduce sauce to a simmer and add the corn starch slurry, stir until thickened and remove from heat.

      Wings
      1.  In a large mixing bowl combine the wings and all of the remaining ingredients except the oil.
      2.  Marinate in the refrigerator for one hour.
      3.  Drizzle the oil over the cold wings and mix thoroughly until the wings are all separate and let sit on a baking sheet on the counter 20-30 minute to warm and get tacky before frying.
      4.  Fry wings in small batches for 8-10 minutes in 350º oil until cooked through and golden.
      5.  Pour a quarter cup of the sauce in a large bowl and immediately toss the wings in the sauce until thoroughly coated.  Continue this process with each batch of wings.

      Thursday, February 5, 2015

      Southern Fried Chicken - NO CARB Fried Chicken Recipe - Diabetic Friendly

      Ingredients

      • 1 - Fryer Chicken cup up into 8 pieces
      • 1/2 Cup - Salt
      • 4 Cups - Hot water
      • 4 Cups - Ice
      • 2 tsp - Granulated Garlic
      • 2 tsp - Granulated Onion
      • 2 tsp - Black Pepper
      • 2 tsp - Chili Powder
      • 1 tsp - Cayenne Pepper
      Directions
      • In a large pot or bowl, combine water, salt, garlic and onion and mix until all of the salt has dissolved.
      • Add ice and the chicken pieces to the brine and ensure all of the chicken is submerged.  Add a little extra water if necessary.
      • Refrigerate chicken in the brine for 4 -6 hours.
      • Make spice seasoning by combining black pepper, cayenne pepper and chili powder.
      • Drain chicken and place on paper towels and blot thoroughly dry with more paper towels.
      • Fry the chicken in 375º peanut oil until golden brown and cooked through.
      • Immediately season the chicken after it comes out of the oil with the spice seasoning.
      Enjoy!



      Monday, February 2, 2015

      Stroganoff Burger Recipe

      Ingredients

      • 1 lb - Ground Beef
      • 8 oz - Egg Noodles (cooked, drained, do not rinse)
      • 2 - Eggs (beaten)
      • 2 - Garlic Cloves (chopped)
      • 2 Cups - Beef Broth
      • 1 - Yellow Onion (sliced)
      • 1.5 Cups - Mushrooms (chopped)
      • 1/4 Cup - Sour Cream
      • 2 TBS - Flour
      • 3 TBS - Butter
      • Salt, Pepper, Granulated Garlic to taste
      Directions

      Noodle Buns
      • Mix eggs and noodles together.
      • Fill greased 6.5 oz souffle bowls with noodles, cover with wax paper and press down with a soup can.
      • Leave can on top of noodles and refrigerate for at least 1 hour.
      • Add a little oil to a non-stick pan and place the dish with the noodles down into the skillet.
      • Leave the dish on the noodles and cook on medium heat for 2-2.5 minutes until golden brown on each side. (watch video)
      Burgers
      • Form burgers a little bigger than the buns to allow for shrinkage.
      • Season with salt, pepper and garlic.
      • Brown burgers on each side and remove from the pan.
      • Add butter, garlic and onions and saute' for 2 minutes.
      • Add mushrooms and continue to saute' for 2 more minutes.
      • Add flour and mix in until it's all absorbed and continue to cook for 2 minutes.
      • Add beef broth, stir and bring to a boil.
      • Return burgers to the pan and simmer for 15 minutes.
      • Turn heat off and mix in the sour cream.
      Enjoy!