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Not Your Grandma's Ice Cream

Not Your Grandma's Ice Cream 0

Take homemade ice cream to a whole new level!

Ingredients:

For an Ice Cream Maker:
2 Cups Milk
2 Cups Heavy Whipping Cream
1 Package of The Resident Chef's White Chocolate Snacker Mix

For a Tupperware in the freezer:
2 Cups Heavy Whipping Cream
1 Can Sweetened Condensed Milk
1 Package of The Resident Chef's White Chocolate Snacker Mix

Directions:

For an Ice Cream Maker

1. Pour your milk, heavy whipping cream, and Snacker Mix into a bowl.
2. Whisk until well blended.
3. Pour mixture into your Ice Cream Maker. 
4. Let mixture churn for 20 to 25 minutes, or until frozen but still soft. 
5. Spoon Ice Cream into a freezer safe container and allow to freeze for an additional 30 minutes to an hour, or until Ice Cream has completely firmed. 
6. Dish it out, garnish it with your favorite toppings, and ENJOY!

For a Tupperware in the Freezer

1. Pour your heavy whipping cream, condensed milk, and snacker mix into a bowl.
2. Whisk until well blended.
3. Pour mixture into a freezer safe container. 
4. Allow to freeze for 1-2 hours, or until Ice Cream has completely firmed. 
5. Dish it out, garnish it with your favorite toppings, and ENJOY!
Stuffed Jalapeno Poppers

Stuffed Jalapeno Poppers 0

Ingredients:

20- 25 fresh Jalapeños
1 package The Resident Chef Jalapeño and Cheddar Cheeseball Mix
1/2 cup Shredded Cheddar Cheese
8 oz. cream cheese
10-12 slices thick cut bacon

Directions:

1. Wash the jalapeños in cool water. 
2. Cut the jalapeños in half and remove the seeds. Set aside.
3. In a large bowl, mix the cream cheese, cheddar cheese, and Jalapeño Cheddar Cheeseball mix together. Sit in refrigerator. 
4. Cut the bacon into medium sized pieces and fry. Place pieces on paper towel to remove excess grease. 
5. Take the jalapeño halves and spoon in the Jalapeño Cheddar Cheeseball. 
6. Top each filled jalapeño half with bacon pieces. 
7. Arrange the jalapeños on a perforated cooking grid. 
8. Preheat the Big Green Egg to 350 degrees, with the convEGGtor in place. 
9. Place the perforated cooking grid directly on the grate.
10. Cook for 20- 23 minutes. 
11. Remove jalapeños from the Egg. Top with shredded cheddar cheese and ENJOY!
Smoked Buffalo Chicken Meatballs

Smoked Buffalo Chicken Meatballs 0

Ingredients:

For The Buffalo Sauce:

8 oz. unsalted butter
2 tsp. Jalapeno and Garlic Seasoning
1 1/3 cup Crimson Reserve Hot Sauce

For The Meatballs:

1 1/4 lbs. Ground Chicken
1/4 cup Panko bread crumbs
1 large egg
1 tsp. Scallion Infused Olive Oil
2 tbsp. Crimson Seasoning
1/4 cup chopped celery
1/4 cup chopped carrots
2-3 cloves Chipotle Marinated Garlic, chopped
1/3 cup buffalo sauce

Prep Time: 30 minutes Makes 26 Meatballs

Directions:

1. Melt butter in a medium saucepan over medium-low heat until melted.
2. Remove pan from heat to prevent sauce from breaking.
3. Whisk in the Jalapeno and Garlic seasoning and the Crimson Reserve Hot Sauce until a cohesive sauce forms.
4. In a large bowl, combine the ground chicken, panko crumbs, the egg, Scallion Olive Oil, celery, carrots, and chopped garlic.
5. Add the 2 tablespoons of Crimson Seasoning. 
6. Using clean hands, mix until combined. 
7. Using an ice cream scoop, scoop meatballs (about 1/8 of a cup each) and roll into balls.
8. Set your Big Green Egg to 350 degrees, with the convEGGtor in place.
9. Place meatballs on the Egg and cook for 20- 25 minutes. 
10. Remove from the grill and brush with the buffalo sauce.
11. Serve immediately, top with Bleu cheese crumbles or dressing.
Drinks on Us!

Drinks on Us! 0

If you are looking a little kick for Cinco De Mayo to help celebrate we've got a drink for you. Two words.... Spicy Michelada

Ingredients: 

4 Cups Light Beer of your choosing 
16 Oz of Clamato Juice
3 Fresh Limes
4 Tsp Worcestershire Sauce
1 Tsp Bravado's Crimson Special Reserve Hot Sauce 
4 Tsp Soy Sauce
Chili Lime Margarita Sea Salt (enough to rim the glass)

You will also need a pitcher with ice

Prep time: 10 Min     Serves: 6 Drinks

  1. Cut two limes in half and squeeze all juice into pitcher, reserve the lime rinds and set aside. Cut last lime into 6 wedges for garnish
  2. Pour Clamato juice, Worcestershire sauce, Crimson Special Reserve, soy sauce, ad beer into pitcher and mix well
  3. Take lime rinds and rub the rims of the glasses with them then dip rim of glasses into Chili Lime Margarita Sea Salt. Fill glasses with ice.
  4. Pour mix into glasses and garnish with lime wedge on rim of glass. Sip, relax, and enjoy the fiesta…..

If you would like to add a little zing to your festivities try our new Pink Himalayan Tequila Salt Shooters. 

 

Flavors of the Week, 10/24/16 0

Welcome to Monday! We’re bringing you some incredible pairings this week, that will be perfect for a variety of dishes. Make time this week to come downtown and try them out. You’ll be hooked just like we are.

Garlic Mushroom and Hickory: We’ve paired our best seller Garlic Mushroom EVOO with Hickory Dark Balsamic Vinegar. This combination will elevate anything you throw on the grill. Marinate steaks, pork chops, or chicken for a few hours before grilling.

Garlic Cilantro and Serrano Chile Honey: This combination will highlight all your Mexican dishes. Add some to salsa, guacamole, or pico de gallo. Drizzle over tacos or taco salads. Marinate meat for fajitas in this combination. Our Garlic Cilantro EVOO and Serrano Chile Honey Vinegar were meant for each other.

Meyer Lemon and Raspberry Ginger: This fresh and light pairing of Meyer Lemon EVOO and Raspberry Ginger Light Balsamic Vinegar will make you swoon. It’s perfect for Asian salads and stir-fries. Use it as a dipping sauce for spring rolls and wontons.

Garlic Cilantro Honey Salmon
(adapted from Julia’s Album)

1 pound salmon
1 tablespoon Garlic Cilantro EVOO
salt and pepper, to taste
2 tablespoons Serrano Chile Honey Vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons fresh cilantro, chopped
3 cloves garlic, minced

Preheat oven to 400ºF.

Pat dry salmon and brush 1 tablespoon EVOO. Make sure to cover all sides of the salmon. Season with salt and pepper.

Place salmon on a large piece of foil. Fold up sides and ends (1 to 2 inches high) tightly around the salmon. Place on a baking sheet.

In a small bowl, combine vinegar, lime juice, cilantro, and garlic. Spread this mixture over the salmon.

Leaving foil open, place salmon in the oven and bake for 15 to 20 minutes.

Carefully remove salmon from foil. Separate salmon from the skin that remains stuck to the foil. Transfer to a serving dish. Carefully top the salmon with the sauce remaining in the foil.

Flavors of the Week 10/10/12 0

 

As temperatures continue to cool outside, we’re bringing the heat at EvilO. This week we feature our Jalapeño White Balsamic Vinegar in 2 of our pairings. The jalapeño balsamic adds the natural sweetness of the vinegar to make this flavor extra special. We hope you love them as much as we do. Stop by the shop this week, and try them out.

Smoke and Fire: We’ve paired our Smokey Hickory EVOO and Jalapeño White Balsamic Vinegar for a smokey and spicy treat. This will taste great with anything you smoke or throw on the grill. A perfect addition to your weekend tailgating. For this weekend’s Octoberfest celebration, try this take on German potato salad.

Kicked Up German Potato Salad
(adapted from Five Heart Home)

2 pounds red potatoes, cut into 1/2-inch slices
12 ounces bacon, cut into 1” pieces
2 tablespoons Smokey Hickory EVOO
1/3 cup Jalapeno White Balsamic Vinegar
3 tablespoons sugar
1 tablespoon dijon mustard
1/2 teaspoon salt
fresh cracked black pepper, to taste
3 cloves garlic, minced
1/2 cup fresh parsley, finely chopped


1. Preheat oven to 400F. Toss potatoes with EVOO. Spread on baking sheet in a single layer, and roast for 20 minutes. Remove from oven and set aside.
2. In a large pot over medium heat, cook the bacon until crispy. Remove bacon with slotted spoon, leaving bacon grease in the pot.
3. Remove pot from heat and slowly add vinegar, sugar, mustard, salt, and pepper to the bacon grease. Stir to combine. Return pot to heat and bring to a simmer. Simmer for a couple minutes, then add garlic. Cook garlic for 1 minute.
4. Remove pot from heat and add roasted potatoes. Gently stir until all of the liquid is absorbed. Add bacon and parsley and gently stir until combined.
5. Transfer to serving dish and serve warm.


Tuscan Fig: Our best-selling Tuscan Herb EVOO is the perfect match for our Fig Dark Balsamic Vinegar. These 2 flavors complement each other, and will taste great for simply dipping bread, but will also make a great marinade. With bread dipping in mind, we suggest this recipe for a unique savory biscotti.

Tuscan Herb Biscotti
(adapted from A Family Feast)


1 1/2 cups all purpose flour
1/2 cup fine corn meal
1/2 cup grated Parmesan cheese
1/2 cup walnuts, chopped
2 teaspoons freshly cracked black pepper
2 teaspoons fresh rosemary, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1/4 teaspoon garlic powder
2 large eggs
1/2 cup granulated sugar
1/3 cup Tuscan Herb EVOO
Fig Dark Balsamic Vinegar

1. Preheat oven to 375F. Line a large baking sheet with parchment paper or silicon baking sheet.
2. In a large bowl, sift together flour, corn meal, and baking powder. Stir in Parmesan, walnuts, pepper, rosemary, thyme, and garlic powder. Mix until well-blended.
3. Whisk together eggs, sugar, and EVOO until well-combined. Add wet ingredients to dry ingredients and stir to form a dough. Turn out dough on a lightly floured surface and shape into two logs (~ 10” x 3”). Transfer to baking sheet and press slightly to flatten.
4. Bake 20 to 25 minutes. Remove from oven and cool on the baking sheet for ~15 minutes.
5. Reduce oven temperature to 300F. Carefully transfer logs to a cutting board. Using a serrated knife, slice each log crosswise, on a slight diagonal into 1/2-inch slices. Return slices to baking sheet, laying them on their sides.
6. Bake for 10 to 12 minutes. Remove from oven and carefully turn each slice to the other side. Bake for another 10 to 12 minutes. Cool for 5 minutes on baking sheet. Remove to wire rack and cool completely.
7. Drizzle with Fig Dark Balsamic to serve.


Kickin’ Margarita: This pairing of Persian Lime EVOO and Jalapeño White Balsamic Vinegar will work with a variety of Tex-Mex dishes. Try this salsa recipe to snack on while you watch football this weekend.

Black Bean Salsa
(adapted from The Blond Cook)

1 (15-ounce) can yellow whole kernel corn, drained
1 (15-ounce) can black beans, drained and rinsed
1 cup red onion, chopped
2 cups Roma tomatoes, chopped
1/3 cup jalapeno, seeded and chopped
1/4 cup fresh cilantro, shopped
1/4 cup Jalapeno White Balsamic Vinegar
1/2 teaspoon cumin
2 tablespoons Persian Lime EVOO
1/2 teaspoon, salt
1/2 teaspoon pepper


1. Add all ingredients to a large bowl, and stir to combine.
2. Serve with tortilla chips.


Caprese: Our Basil EVOO and 25 Star Dark Balsamic Vinegar bring you the classic Caprese flavors. Perfect for creating your own Caprese Salad at home.

Caprese Pasta Salad
(adapted from Pip and Ebby)


1 (16-ounce) box of Rotini pasta, cooked and drained
8 ounces cherry tomatoes, halved
1 (8-ounce) container of fresh Mozzarella pearls
1/2 cup fresh basil, chopped
1/4 cup pesto
3 tablespoons Basil EVOO
2 tablespoons 25 Star Balsamic Vinegar
salt and pepper, to taste

1. In a large bowl, combine all ingredients.
2. Cover and chill for at least 1 hour.
3. Serve cold or chilled.