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Smokeadelic Deviled Eggs

Smokeadelic Deviled Eggs 0

Evilo's own take on a classic recipe!

Ingredients

Cooking Spray
12 Eggs
1/3 cup Mayo
1 tbsp. Italian Lambrusco Red Wine Vinegar 
2 tsp. yellow mustard
2 turns Maine Sea Salt and Pepper
3 tsp. Chives
2 tbsp. Dill Relish
2 tbsp. Black Peppercorn Bacon Jam
Dash of Sambal Hot Sauce 
Bourbon Smoked Paprika for garnish

Directions

1.   Preheat your Egg to 300 degrees, convEGGtor in place. Spray your baking dish with cooking spray.

2.   Separate the egg whites from the egg yolks. Set aside the yolks. Whisk the egg whites until just foamy, transfer them to the baking dish and cover with foil. Cook for 20 minutes, or until whites have set. Let cool completely in the baking dish.

3.   Beat the yolks until smooth. Lightly coat a nonstick pan with cooking spray. Add the yolks and scramble until fully cooked and slightly dry.

4.   Transfer the yolks to a food processor. Add the mayo, Lambrusco, mustard, salt and pepper, bacon jam, dill relish, chives, and the hot sauce. Pulse until smooth. Transfer to a pastry bag.

5.   Turn the egg whites onto a cutting board and cut into 1 inch squares. Add a dollop of the filling and garnish with the smoked paprika and additional chives if desired.

 

Beerful Bliss!

Beerful Bliss! 0

Our Irish Beer Cheese Soup will make any day your Lucky Day!

Ingredients:

2 tbsp. plus 1/3 cup Scallion infused olive oil 
1 yellow onion, diced 
3 celery stalks, diced 
3 cloves Riesling Marinated Garlic cloves, diced 
1/2 tsp. Fleur De Sel Sea Salt 
1/2 tsp. Italian Cracked Black Pepper Blend 
1/2 tsp. Crimson Seasoning 
1/3 cup Flour 
32 oz. chicken broth 
12 oz. Guinness Beer 
4 cups Milk 
1 to 1.5 lbs. Shredded Gouda Cheese 
2 tbsp. Dijon Mustard 
1 tbsp. Worcestershire Sauce 

Directions:

1. Preheat your Egg to 350 degrees, convEGGtor in place.
2. In a cast iron Dutch oven, heat 2 tbsp. of Scallion olive oil. Add the onions and celery and saute for 5 minutes. Add the diced garlic, salt, pepper, and Crimson seasoning and cook for 2-3 more minutes. Add the remaining Scallion olive oil, then sprinkle the flour over the mixture and stir to combine. 
3.While whisking, slowly add the chicken broth, then the beer, then the milk. 
4. Add the cheese slowly, whisking to combine.
5. Place the Dutch oven on the Egg for 20 minutes, stirring periodically. 
6. Add the Dijon mustard and the Worcestershire sauce and cook for an additional 2-3 minutes.
7. Remove the Dutch oven from the Egg.
8. Serve in a bread bowl or with croutons and ENJOY!

 

This recipe can also be made on the stove top!

  • Nicke Harper
WHAM, BAM, BACON JAM!

WHAM, BAM, BACON JAM! 0

Our homemade olive oil biscuits are the perfect vehicle for our new Bacon Jams!

Ingredients: 

2 cups all purpose flour 
1 tbsp. baking powder 
1/2 tsp. salt 
1/2 cup Scallion infused olive oil 
1 cup milk 

2-3 tbsp. of your Favorite Bacon Jam!

Directions: 

1. Heat your oven to 400 degrees.
2. Mix your dry ingredients together. 
3. Add the Scallion olive oil and mix until you have a sand-like texture. 
4. Stir in the milk and form a dough ball.
5. Lightly flour your cooking surface and roll out into a sheet, about 1 inch thick.
6. Cut out the biscuits and put on a baking sheet. 
7. Cook for 10 minutes, or until golden brown.
8. Remove from the oven, let cool slightly, serve, and ENJOY!

 

This recipe can also be made on the Big Green Egg! 

Monkey Business!

Monkey Business! 0

Evilo's Savory Monkey Bread will make you go bananas!

Ingredients:

1/4 cup Scallion infused olive oil 
2 cups all-purpose flour 
4 tsp. baking powder 
1/2 tsp. baking soda 
3/4 tsp. French Fleur De Sel Sea Salt 
1/2 cup milk 
8 oz. cream cheese 
1 tsp. French Onion Garlic bread dipper 
2-3 tbsp. of your favorite bread dipper blends 
1/2 cup butter, melted 

Directions: 

1. Preheat your oven to 350 degrees.
2. Mix the flour, baking powder, baking soda, and salt together.
3. Add the Scallion infused olive oil and mix until crumbly. 
4. Add the milk and mix until incorporated. Form into small biscuits.
5. Mix the 8 oz. of cream cheese with the French Onion Garlic bread dipper.
6. Flatten a biscuit, add a small scoop of the French Onion Garlic cheeseball, crimp closed and roll into a ball. Repeat until all your biscuits are gone. 
7. Roll you biscuit balls in your choice of bread dippers, then arrange them in a bundt pan. 
8. Once all the biscuit balls have been rolled and placed in the pan, pour the melted butter evenly over the top. 
9. Baker for 25 minutes, or until golden brown.
10. Let cool slightly, serve, and ENJOY!

*Try serving the Monkey Bread with our Spiced Tomato Jam!*

This recipe can also be made on the Big Green Egg!

Green Beans Italiano!

Green Beans Italiano! 0

We put an Italian spin on a classic recipe! 

Ingredients:
2 cans cream of mushroom soup 
1/2 cup freshly shredded mozzarella cheese 
1/4 tsp. Italian Cracked Black Pepper Blend 
4 cans green beans, drained 
1 cup Milk 
1/2 cup Sun-dried tomatoes in olive oil, chopped and patted dry 
2 tsp. Sassy Italian Bread Dipper 
2 2/3 cups fried onions 

Directions:

1. Set your oven to 350 degrees.
2. Mix both cans of soup, milk, 1/4 cup of mozzarella cheese, 6 tablespoons of sun-dried tomatoes, both seasonings, and 1 1/3 cups of the fried onions together. 
3. Pour the green beans in a cast iron dutch oven, and then pour your soup mixture over the green beans. Fold gently until combined.
4. Place the Dutch oven in the oven for 25 minutes, or until hot and bubbly. Stir the mixture. 
5. Sprinkle the top with the remaining fried onions, mozzarella cheese, and sun-dried tomatoes. 
6. Bake for an additional 5 minutes, or until cheese is melted and the onions are golden brown.
7. Let cool slightly, serve, and ENJOY!


This recipe can also be made on the Big Green Egg!

Just Peachy!

Just Peachy! 0

Baked Peaches N' Cream EGGrolls with Raspberry Sauce!

Ingredients: 

Eggroll Wrappers 
2 15oz. canned peaches 
1 tbsp. Baking Bliss 
1 8oz. block of cream cheese, softened 
1/2 cup water 
1/2 cup Red Raspberry Conserves 
1 tbsp. Honey 
1/4 cup Powdered Sugar 

Dircetions: 

1. In a large zip lock bag, mix the canned peaches and Baking Bliss. Seal tightly.
2. With the back of a large spoon, mash the peaches and Baking Bliss until chunky.
3. Lay an egg roll wrapper flat. Spread the middle of the wrapper with about 1 tbsp. cream cheese. Top cream cheese with 1 tbsp. of the peach mixture. 
4. Fold the wrapper up and around the filling. Dampen the edges slightly with water, and seal. 
5. Repeat the process until all egg rolls are wrapped. 
6. Preheat your oven to 425 degrees.
7. Place egg rolls in a single layer on a lightly oiled baking sheet. 
8. Bake for 20 minutes, turning half-way through, or until golden brown. 
9. In a bowl, mix the Raspberry Conserves, honey, and water. Whisk until fully combined. 
10. Drizzle Raspberry sauce over Eggrolls and Enjoy!

This recipe can also be made on the Big Green Egg!