Evilo Blog — recipe

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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!

Seeing Double!

Seeing Double! 0

Evilo's Sweet and Sour Sauce Duo!

Ingredients for Peach Sweet & Sour Sauce: 

1/3 cup Peach infused Balsamic Vinegar 
2 tbsp. Ketchup 
1 tbsp. plus 1 tsp. Worcestershire sauce 
2 tbsp. Italian Lambrusco Red Wine vinegar 
2 tbsp. unsalted butter 
3 tbsp. water

Directions: 

1. Cook the Peach balsamic vinegar, ketchup, Worcestershire sauce, and water in a saucepan over medium- high heat, whisking until thick, or about 5 minutes.
2. Whisk in the Italian Lambrusco Red Wine vinegar, then the butter a few pieces at a time. Remove from heat ans allow to cool.
3. Serve with EGGrolls and enjoy!

Ingredients for Raspberry Sweet & Sour Sauce: 

1/4 cup Red Raspberry Conserves 
2 tbsp. Orange Juice 
2 tbsp. Italian Lambrusco Red Wine Vinegar 

Directions:

1. In a saucepan, combine the Red Raspberry Conserves, orange juice, and Italian Lambrusco Red Wine vinegar.
2. Bring to a boil and cook for 2-3 minutes.
3. Remove pan from heat and allow to cool. 
4. Serve with EGGrolls and enjoy!
Easy, Braisey, Beautiful!

Easy, Braisey, Beautiful! 0

This Braised Pork Butt  is too good to be true!

Ingredients: 
1 pork butt (4-5 pounds) 
3-4 large baking potatoes (peeled and chunked) 
2 cups baby carrots 
3 tbsp. Tuscan Herb infused olive oil 
1 large yellow onion (peeled and cut into chunks) 
3 cloves Riesling Marinated Garlic (diced) 
2 tbsp. Spicy BBQ Rub 
1 bottle of Beer 
2 cups water 
1/2 cup Garlic infused Balsamic Vinegar 
Fleur De Sel Salt (to taste) 
Italian Cracked Black Pepper Blend (to taste) 

Directions:
1. Preheat your Big Green Egg to 300 degrees, ConvEGGtor in place.
2. Whisk your water and Garlic infused balsamic vinegar together in a saucepan over medium heat until just starting to boil.  
3. Season your pork butt on all sides with the Fleur De Sel salt and Italian Cracked Black Pepper Blend.
4. On your stove top, heat your Dutch oven to medium-high heat. 
5. Add the Tuscan Herb infused olive oil and the pork butt. Turn the pork butt every 3-5 minutes, browning it on all sides.
6. Remove the browned pork butt from the Dutch oven and sit aside. 
7. Add the Riesling Marinated Garlic, Spicy BBQ Rub, and a pinch of salt and cook until the onions have softened. 
8. Add the beer and deglaze the pan. 
9. Place the pork butt back in the Dutch oven with the chunked potatoes and baby carrots, along with the Garlic balsamic and water mixture. 
10. Place the top on the Dutch oven and put it in the Big Green Egg.
11. Braise the pork butt until tender, about 3 1/2 to 4 hours. 
12. Remove the Dutch oven from the Egg, serve and ENJOY!