Evilo Blog — recipe

Baby Boomers 0

These baby potatoes are BOOMING with flavor!

Ingredients:

2 quarts of water 
2 tbsp. Fleur De Sel Sea Salt 
1/2 tsp. baking soda 
2 lbs. baby potatoes, washed and halved 
3 tbsp. White Truffle infused Olive Oil 
3 tsp. Italian Black Truffle infused Sea Salt 
1 clove Riesling Marinated Garlic, minced 
Black Pepper to taste 

 

Directions:

1. Set your EGG to 450 degrees, convEGGtor in place.
2. In a Dutch oven, heat 2 quarts of water until boiling.
3. Add the Fleur De Sel sea salt, baking soda, and potatoes. Stir. 
4. Get your water back to a roiling boil, then reduce to a simmer and cook for about 10 minutes, or until a knife inserted into a potato meets little resistance. 
5. Drain the potatoes and allow them to rest in the Dutch oven for 2-3 minutes, so the extra water can evaporate. 
6. Remove the potatoes from the Dutch oven and place them in a large bowl.
7. In the Dutch oven, mix the White Truffle olive oil, 2 tsp. of the Black Truffle sea salt, the garlic clove, and a pinch of black pepper.
8. Place the Dutch oven back onto the EGG, and stir until garlic clove begins to turn brown. 
9. Add the potatoes to the Dutch oven. Season to taste with the last tsp. of Black Truffle sea salt and pepper if needed. Toss the potatoes until a layer of potato paste has built up.
10. Transfer the potatoes to a Perforated Cooking Grid, spreading them out evenly. 
11. Place them back on the EGG and roast them without stirring for about 20 minutes. 
12. After the 20 minutes, turn all the potatoes with a metal spatula. 
13. Continue roasting the potatoes until they're a deep, golden brown (about another 30 to 40 minutes). Turn them every so often to prevent them from sticking.
14. Remove them from the EGG, top them with a sprinkle of Black Truffle Sea Salt, and Enjoy!

Not Your Grandma's Ice Cream 21

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 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 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! 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.