Evilo Blog — recipe

RSS
Smoked Truffle Mac & Cheese

Smoked Truffle Mac & Cheese 0

Its You, Me, and Mac & Cheese!

Ingredients:

1lb. Rontini Pasta 
4 1/2 tbsp. Butter infused Olive Oil 
1/2 cup Flour 
5 1/2 cups Milk 
1/2 lb. block smoked Gouda cheese 
1/2 lb. block Cheddar cheese 
1/2 lb. block Havarti cheese 
1/2 cup Panko bread crumbs 
1 tbsp. Black Truffle infused Olive Oil 
1 tbsp. Bourbon Smoked Paprika 
1-2 cups Pecan Wood Chips, soaked 
Optional: 1 tsp. Truffle Sea Salt for added Truffle Flavor 

Directions:

1. Heat your Big Green Egg to 225 degrees, convEGGtor in place. Once heated to 225, add the Pecan chips and let sit until smoke is clear. 
2. On your stove top, bring a large pot of slightly salted water to a boil. Add the Rotini pasta and cook until done, but still firm. (about 8 minutes) Drain the pasta and place in a baking dish.
3. Place the baking dish directly on the grate of your Big Green Egg. Place a wire cooking rack on top of the baking dish, and place your 3 blocks of cheese directly on the cooling rack. 
4. Cook for an hour to an hour and a half, or until the cheese has completely melted into the pasta. 
5. On your stove top, whisk the Butter olive oil and flour together over medium heat. Once a thick paste has formed, slowly whisk in two cups of milk. Once smooth, raise heat to HIGH and whisk in the remaining milk. Whisk until thick and almost boiling. 
6. Take the milk mixture and pour it over the pasta and cheese and mix until incorporated. 
7. In a small bowl, mix together the Truffle olive oil, Paprika, and the Panko bread crumbs. Sprinkle the mixture over the top of the pasta.
8. Raise the temperature of your Big Green Egg to 350 degrees, the place the baking dish back on the grate. Cook about 30 minutes, or until golden and bubbly.
9. Let cool for about 10 minutes, then serve and enjoy!
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!