Tuesday, July 26, 2016

Southern Fried RED Tomatoes - How to make Fried Red Tomatoes

  • 2 Large - Red Not Yet Ripe Tomatoes
  • 2 Cups - Cornmeal
  • 2 Cups - All Purpose Flour
  • 3 Large - Eggs
  • 1/2 Cup - Heavy Cream
  • 2 tsp - Salt
  • 3 tsp - Pepper
  • 1 quart - Canola Oil
  • Slice tomatoes into quarter - half 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.
  • Place into the refrigerator for 30 minutes for best results before frying.
  • Carefully drop tomato slices into 350º oil and fry for 3-4 minutes, flipping at the half way point.
  • Drain tomatoes on wire racks and sprinkle with salt.

Monday, July 11, 2016

BBQ Grilled Chicken (Low Carb Recipe) - Barbecue Chicken

  • 3-4 lbs - Chicken Pieces
  • Montreal Chicken Seasoning
  • 15 oz - Tomato Sauce
  • 1/2 Cup - Apple Cider Vinegar
  • 1/3 Cup - Stevia
  • 3 TBS - Worcestershire Sauce
  • 2 TBS - Yellow Mustard
  • 2 TBS - Texas Pete Hot Sauce or use your favorite hot sauce.
  • 1 TBS - Fresh Lemon Juice
  • 1 TBS - Black Pepper
  • Salt to taste.

  • Combine all ingredients in a medium sauce pan.
  • Bring to a boil.
  • Reduce heat and simmer for 5-10 minutes until slightly reduced.
  • This is best if stored in an air tight container overnight for best results.  The flavor gets better the day after.
  • Season the chicken and refrigerate for an hour.
  • Set your grill up for two zone cooking (hot side and cool side)
  • Grill the chicken over direct heat for 5 minutes with the lid closed.
  • Repeat process above 4-5 times or until the chicken reaches an internal temperature of 155º.
  • Baste chicken on both sides with sauce and cook another 5 minutes with the lid closed.
  • Baste one more time and continue to cook until the chicken reaches 165.

Wednesday, June 29, 2016

Shredded Beef Burritos (Low Carb Recipe)


  • 3 lbs - Beef Chuck Roast
  • 12 oz - Beer
  • 1 TBS - Salt
  • 1 TBS - Black Pepper
  • 1 TBS - Granulated Garlic
  • 1 TBS - Granulated Onion
  • 1 TBS - Oregano
  • 1 TBS - Chili Powder
  • 1 TBS - Cumin
  • 1 Cup - Chopped Yellow Onion
  • 1-2 Cups - Water (IF NEEDED)
  • 1 TBS - Oil
  • 1 Pack - La Banerita Carb Counter Tortillas
  • Season beef with salt and pepper on both sides.
  • Add onion to a heavy skillet over medium high heat.
  • Brown beef for 3 minutes per side.
  • Add onion and cook for 2-3 minutes until the onion begins to sweat.
  • Add remaining ingredients and bring to a boil.
  • Cover, reduce heat and let simmer for 2 hours.
  • After two hours check for tenderness and add water if needed.
  • Continue cooking until fall apart tender.
  • Mash the meat with a spatula and remove any excess fat.
  • Continue to simmer with the lid off 10-15 minutes or until the excess juices have evaporated.
  • Add the meat mixture and cheese along with any other condiments you like in your burrito!

Tuesday, June 28, 2016



It's time to swallow my pride and reach out to my friends, family and subscribers and ask you for help.

I get asked a lot, "why do you hold a spoon, fork, etc., a certain way"?  "Why do you only use one hand in most of your cooking videos"?  "Are you sitting down while you're cooking"?  The list goes on and on, which is fine with me, I don't mind being asked.  The answer is, I'm disabled.

I was born with Spinal Muscular Atrophy Type 2 which is a disease that robs people of physical strength by affecting the motor nerve cells in the spinal cord, taking away the ability to walk and eventually the ability to eat or breathe.  Unfortunately there is no cure or treatment to neuro-muscular diseases.

This disease has very slowly progressed through my life and I've been able to live independently, work a full time job and raise my daughter on my own, up until the past 2 years.  Over the past 2 years, EVERYTHING has gotten harder and some things I used to be able to do, I can no longer do.  

Driving is my way to freedom and my wheelchair is my only way to stay mobile.  Up until the past 2 years, I've had no issues or problems transferring myself into my vehicle or pushing my manual wheelchair.  The past 2 years have been a struggle to say the least.  I can still get in my vehicle by myself most of the time, but sometimes it takes me 30-45 minutes to do so.  Unfortunately this drains what little strength I have and leaves me completely exhausted.   I am also no longer able to push my manual wheelchair up the ramp at my home or really on any incline.  My hands are very weak which prevents me from gripping my rims to push or brake, which has become a real hazard.

I HAVE to stay as independently mobile as I can, just to live life, but more importantly to be a father and get my daughter to and from where ever she needs to go for school, Dr.'s, appointments, etc.

I have no choice but to change my way of life and switch from a manual chair to a power chair and to purchase a wheelchair accessible vehicle.  My insurance will cover a portion of the wheelchair I need, but even with insurance paying for some, my out of pocket cost for the wheelchair will be several thousand dollars.   A new modified vehicle or any vehicle modifications is 100% out of my pocket, insurance will not cover any cost involved with a vehicle.  They consider driving a 'convenience' rather than a necessity. Go figure.  A new vehicle already modified will cost on average $15,000 - $25,000 over the cost of the vehicle.  Modifications needed to a vehicle can also range from $10,000 - $25,000 depending on the vehicle.   This is JUST to get me into the vehicle.  Hand controls, adaptive seating and adapting steering can add an additional $2,000 to $10,000.

So I am reaching out to my family, friends and subscribers.  I need to ask you for your help, something I do not like doing.  I am not giving up now and will never give up on my independence and being able to do every single thing I can with my daughter to raise her right and be the best father I can be.

If you are able to donate anything, it will be a tremendous help to get the wheelchair and accessible vehicle I need regain my independence and live a productive life.  Any amount big or small is greatly appreciated and a great help!

Thank you very much for all of your continued support with my YouTube channel and this blog.  I am very grateful to each and everyone of you.

Larry Wolfe  

Thursday, June 16, 2016

Chesapeake Bay Blue Crab and Corn Salsa Recipe

Grilled Rockfish with Lemon Basil Pesto - Striped Bass Recipe

  • 1 Large - Garlic Clove (or two small)
  • 1/8 Cup - Pine Nuts*
  • 1/8 Cup - Parmesan Cheese
  • 1 Cup - Fresh Basil Leaves
  • 1 TBS - Lemon Zest
  • 1 TBS - Extra Virgin Olive Oil
  • 1 TBS - Fresh Lemon Juice
  • 1/4 tsp - Salt
  • 1/4 tsp - Black Pepper
  • 1.5-2 lb - Rockfish (striped bass) 
  • Combine first 9 ingredients in a food processor or blender.
  • Blend until smooth then refrigerate.
  • Season both sides generously with salt and pepper.
  • Grill or pan fry flesh side down over medium high heat for 5 minutes.
  • Flip and continue to cook 3-5 more minutes or until flaky or the fish has an internal temperature of 140º-145º.

* I could not use the pine nuts in the video due to a guest I was serving is allergic to nuts.

Sunday, June 12, 2016

Smoked BBQ Mushroom Bombs


  • In a large bowl combine all of the ingredients except the mushrooms and mix until everything is well incorporated.
  • Break off the stems and using a spoon scrape out the gills of the mushrooms.
  • Fill each mushroom cap with the filling, pressing down firmly to pack it into the mushroom
  • Place in a preheated 325º smoker, grill or oven and cook for 25-30 minutes or until golden brown.

Wednesday, June 1, 2016

BBQ Meatloaf (Low Carb Recipe)


  • 1 lb - 80/20 Ground Beef
  • 1 lb - Ground Pork
  • 1 Cup - Yellow Onion (small dice)
  • 1 Cup - Bell Pepper (small dice)
  • 1/2 Cup - Mushrooms (small dice)
  • 1 tsp - Granulated Garlic
  • 1 - Egg
  • 1 TBS - Worcestershire Sauce
  • 1 TBS - Dijon or Yellow Mustard
  • 2 TBS - Low Carb BBQ Sauce
  • 2 tsp - Black Pepper
  • 1 tsp - Salt
  • 1/3 Cup - Almond Flour or Breadcrumbs


  • Combine, egg, mustard, BBQ sauce, Worcestershire, garlic, onion, bell pepper, almond flour, salt and pepper.
  • Add ground beef and pork and mix until well combined. Do not over work the meat or it will become dense and chewy.
  • Form into a loaf and place on a piece of foil, parchment paper or wax paper.
  • Smoke at 250º for 2.5 hours or until it reaches an internal temperature of 150º.
  • Baste with BBQ sauce and continue to cook until the internal temperature reaches 160º.
  • Let cool 10-15 minutes before slicing.