Evilo Blog — Scallion Infused Olive Oil

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! 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!

Leggo My EGGrolls! 0

Evilo's Pulled Pork EGGrolls baked on the Big Green Egg!

Ingredients: 

Pork Butt 
BGE Simply Zensational Seasoning 
Eggroll Wrappers 
Brenda's Country Coleslaw Mix 
1 bag shredded slaw mix 
1/2 cup mayo 
1 egg, scrambled 
1-2 tsp. Scallion infused Olive Oil 

Directions: 

1. Rub the pork butt down in the Simply Zensational seasoning.
2. Preheat your EGG to 250 degrees, convEGGtor in place.
3. Cook the pork butt for 7-8 hours, or until the bone comes out with no resistance. Allow the butt to cool, and then shred it with meat claws.
4. Mix the Brenda's Country Coleslaw seasoning, slaw mix, and mayo together.
5. Take an eggroll wrapper and lay it flat. Spoon in about 1 tbsp. of pulled pork. 
6. Add 1 or 2 tsp. coleslaw on top of the pulled pork. 
7. Roll the wrapper up and around the filling, folding the corners inward to create a loose roll. Using a small brush, lightly brush the edge of the seams with the scrambled egg to seal. Set roll aside. Continue the process until all wrappers have been rolled.
8. Preheat your Big Green Egg and Baking Stone to 425 degrees, convEGGtor in place. 
9. Brush the eggrolls with the Scallion infused Olive Oil and arrange on the baking stone, seam side down.
10. Bake the eggrolls for 20 minutes, turning half-way through, or until golden brown.
11. Serve the eggrolls warm, with your choice of dipping sauce!

Dad's Breakfast In Bed 0

This pulled pork Quiche is a Father's Day favorite!

Ingredients:

1 cup flour 
1/2 tsp. salt 
1/4 cup Scallion infused Olive Oil 
1/4 cup ice water 
9 large eggs 
1 1/4 cup heavy whipping cream 
8 oz. shredded mozzarella cheese 
3/4 cup broccoli florets 
1/2 cup diced red bell pepper 
1/2 cup diced onion 
1 clove Riesling Marinated Garlic, chopped 
1/2 tsp. ground mustard 
1 cup pulled pork 
1/2 cup BGE Vidalia Onion and Sriracha BBQ sauce 
1/4 cup Serrano and Basil hot sauce 

Directions:

1. Mix flour and salt with a fork. Beat the Scallion olive oil and water with a whisk to thicken. 
2. Pour the oil mixture into the flour and mix with a fork. Line a crockpot with parchment paper or aluminum foil. 
3. Chop all veggies and place them in a small skillet. Sear over medium heat until soft.
4. On a lightly floured surface, roll out the dough until it is about 17 inches long. 
5. Press the dough into the parchment lined crockpot, making sure the edges of the crust go up the sides about 2 inches. 
6. Mix your pulled pork, the Vidalia onion and Sriracha BBQ sauce, and the Serrano and Basil Hot sauce together, and then spread onto your crust. 
7. In a large bowl, whisk together the eggs, cream, and mustard until frothy. Fold in the veggies and the cheese, then pour on top of the pulled pork. 
8. Place a paper towel over the top of the crockpot, then secure the lid. Cook of HIGH for 3-4 hours, or until the crust is golden and the center is firm. 
9. Let cool slightly, cut, and ENJOY!

This recipe can also be made on the Big Green Egg! Use a cast iron Dutch oven and cook at 350 degrees for 1 hour, or until center is firm! 

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.