Evilo Blog

Friday Favorites 10/14/16 0

Once again, there is a variety of things going on this weekend, so get out there and enjoy the Fall weather.

1. Mrs. Arkansas 2017 Pageant: October 15, 7pm at the Hot Springs Convention Center. Our very EvilO family members Charlene and DeeDee contend for the title of Mrs. Arkansas 2017. Come on out to support them along with us! We will be closing early on Saturday night to join them for this special night.
2. Hot Springs Oktoberfest: October 14-15, Hill Wheatly Plaza. Features Bavarian beer, cuisine, and entertainment.
3. Valley of the Vintage: October 14 and 15 at Whittington Place, 301 Whittington Ave. Juried vendors showcase vintage treasures and hand-crafted keepsakes.
4. Spice It Up: Our product of the week is this flavorful spice includes garlic, onion, paprika, turmeric, pepper, organic lemon peel, salt, and sugar. It’s perfect to enhance eggs and omelets, soups and chowders, burgers, meatloaf, garlic toast, salads, pasta, vegetables, poultry, meat, or fish. Visit us this weekend to sample Spice It Up.

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.

Friday Favorites 10/7/16 0

Fall is in the air and once again, it’s going to be a beautiful weekend in Hot Springs. Here’s what we are excited about this weekend:

Garlic Mushroom EVOO: It’s back!!!!!! Our Garlic Mushroom EVOO is THE best seller among our oils, and it’s back in stock just in time for the weekend. Garlic compliments almost every dish and this specific oil has a dreamy earthiness that sets it apart. While you are out and about this weekend, come downtown and grab a bottle or two.
Hot Springs Documentary Film Festival: This popular Hot Springs annual event is celebrating its 25th year. Opening night is already sold out, but there are still MANY great events to attend. Check their website for a schedule of all the festivities.
Hot Springs Arts and Crafts Fair: This juried event began in 1968 and has grown to include over 400 artisans. It’s a great place to get a head start on your Christmas shopping.


Enjoy your adventures this weekend, and if you are downtown, drop by and see us!

Flavors of the Week 10/3/16 0

Get ready to have your mind blown. We’ve paired some unexpected flavors together for some amazing tastes. You are going to love these!!

-- Strawberry Fields (Rosemary EVOO and Strawberry White Balsamic Vinegar): I cannot tell you how much I love this pairing. It’s fresh and flavorful and I can’t leave it alone. It will be perfect on salads, pork, and chicken.

Strawberry Fields Roasted Chicken

1 (3.5 to 4 pound) roasting chicken
Rosemary EVOO
Strawberry White Balsamic Vinegar
6 fresh rosemary springs
6 bunches fresh sage
salt and pepper, to taste

1. Preheat oven to 375ºF.
2. Strip leaves from 1 spring of rosemary and 1 bunch of both thyme and sage. Chop the herb leaves.
3. Empty the cavity of the chicken and pat chicken dry with paper towel. Rub chicken with EVOO and vinegar. Sprinkle on half the chopped herbs, salt, and pepper. Rub chicken to evenly distribute herbs.
4. Place half the remaining herbs on a roasting tray and place the chicken on top of the herbs. Stuff the remaining herbs inside the cavity.
5. Roast the chicken approximately 1 hour at 375F, or until meat thermometer reads 165F at the deepest part of the thigh, and juices run clear.
6. Transfer to serving platter.


-- “HOT” Chocolate (Jalapeno EVOO and Mocha Almond Fudge Dark Balsamic Vinegar): This unique and delicious pairing hits the mark of sweet and spicy. I use jalapeño EVOO on almost everything, and I love a spot of Mocha Almond Fudge Dark Balsamic Vinegar in my coffee. However, pairing these two together takes things to another level. Delicious!! This will be perfect with berries for a light, yet decadent dessert.

Mexican Chocolate Brownies

1/4 cup Avocado Oil
1/4 cup Jalapeno EVOO
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon Mocha Almond Fudge Dark Balsamic Vinegar
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

1. Preheat oven to 350ºF. Grease a 9x9-inch baking pan.
2. In a medium bowl, mix together oils, sugar, vanilla, and vinegar. Beat in eggs. In another bowl, combine flour, cocoa, baking powder, and salt. Gradually add the dry ingredients to the liquid ingredients. Spread the batter evenly into the prepared pan.
3. Bake for 20 to 25 minutes, or until brownies begin to pull away from the edges of the pan. Let cool on a wire rack before cutting into squares.


-- Cherry Limeade (Persian Lime EVOO and Bordeaux Cherry Dark Balsamic): This seriously tastes like a cherry limeade. I love it! This is another pairing that will compliment salads, chicken, and fruit.

Cherry Limeade Chicken
(makes 4 servings)

4 boneless, skinless chicken breasts
1/2 cup Bordeaux Cherry Dark Balsamic Vinegar
1/4 cup Persian Lime EVOO
1 teaspoon sea salt
1 teaspoon lime zest

1. In a small bowl, add vinegar, EVOO, salt, and lime zest. Mix thoroughly with a whisk.
2. Add chicken and marinade to a ziplock bag and close it. Turn the chicken several times to make sure it is well coated. Marinate in the refrigerator for 6 to 8 hours.
3. Prepare grill.
4. Remove chicken breasts from marinade and place them on the prepared grill. Discard marinade.
5. Cook for 4 to 5 minutes on each side. Chicken is done when it is no longer pink in the center and the juices run clear.

​
-- Twist of Orange (Blood Orange EVOO and Garlic Balsamic Vinegar): These two flavors work so well together and make a delicious marinade for anything you want to grill. They are also a good choice for stir-fries.

Orange and Garlic Roasted Asparagus

1 1/2 pounds fresh asparagus, trimmed
1/2 teaspoon sea salt
4 tablespoons Blood Orange EVOO
Garlic Dark Balsamic Vinegar

1. Preheat oven to 450ºF.
2. In a bowl, toss asparagus with EVOO.
3. Arrange asparagus in a single layer on a roasting pan on baking sheet. Sprinkle with salt.
4. Roast asparagus for ~20 minutes, or until tender. Turn asparagus at 10 minutes.
5. Remove from oven and drizzle with vinegar.

​

Friday Favorites 9/30/16 0

It’s shaping up to be a spectacular weekend with cooler temperatures and tons of fun events. Downtown Hot Springs will be alive with music and magic this weekend. While you’re downtown enjoying the festivities, don’t forget to stop by EvilO to try something new and delicious! Here’s what’s on our radar this weekend:


Hot Water Hills Music and Arts Festival: Featuring music and local artists, this festival takes place downtown Friday and Saturday. Scheduled acts include: Bonus, Sad Daddy, Rpnnie Heart, Sinkane, and many more!
Maxwell Blade Festival of Magic: You won’t want to miss some of the best magicians at this year’s festival held at the Maxwell Blade Theatre of Magic and Horner Hall at the Convention Center. Acts include: Ariann Black, Shawn Farquhar, Daryl, Scott Davis, Paul Prater, Derrick & Jon, Michael Finney, and of course, Maxwell Blade.
Item of the week, Himalayan Salt Trays and Serving Platters: We love these for cooking and serving appetizers on game day and for other get togethers. We have some in stock and ready for you to snap up. 


Make it a great weekend!!

Flavors of Fall: Rosemary 0

As temperatures dropped this week, we are ready for Fall cooking. One of the herbs used prominently in Fall recipes is Rosemary. It is used with roasted turkey, vegetables, or potatoes; soups; and breads. Rosemary is a fragrant herb that originated in the Mediterranean and grows as an evergreen perennial shrub. And, did we mention, it is TASTY! In fact, our Rosemary EVOO is one of our best-selling olive oils.

Rosemary goes well with Fall foods such as potatoes, soups, and squashes. You can drizzle Rosemary EVOO over salads or pasta and use it as a dipper for warm bread. Our Rosemary EVOO also pairs deliciously with the following balsamic vinegars: Honey Ginger, Peach, Pear, Serrano Chile Honey, Strawberry, and Espresso.

To get you started, here are a couple Fall recipes using Rosemary EVOO. Happy Cooking!


Roasted Potatoes with Rosemary Infused EVOO
(adapted from The Whole Tara)

1 bag small potatoes, quartered
2 tablespoons Rosemary EVOO
1 teaspoon garlic powder
salt and pepper to taste

Preheat the oven to 400ºF.
Toss potatoes with EVOO and spread on a baking sheet lined with parchment. Sprinkle with garlic powder, salt, and pepper.
Bake for 20-25 minutes, turning at 10 minutes.



Slow Cooker Tuscan White Bean Soup
(adapted from Good Dinner Mom)

2 tablespoons rosemary EVOO
6 ounces pancetta, minced
3 medium onions, minced
8 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 cups chicken or vegetable broth
4 cups water
1 pound dried Great Northern or cannelloni beans (~2.5 cups)
1 parmesan cheese rind
2 bay leaves
1 fresh rosemary sprig
salt and pepper, to taste
grated parmesan cheese, for topping


Soak dried beans overnight in salt water. For every pound of beans, dissolve 2 tablespoons salt in 4 quarts cold water. Add beans and soak at room temperature for 8 to 24 hours. Drain and rinse before cooking.

Heat EVOO in 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook until lightly browned and crisp (~8 minutes). Stir in onions, garlic, and red pepper flakes and cook until onions are softened and lightly browned (~6 to 8 minutes). Stir in 1 cup broth, scraping up browned bits. Transfer to slow cooker.

Add remaining 3 cups broth, water, beans, parmesan rind, and bay leaves. Stir until combined. Cover and cook until beans re tender, 9 to 10 hours on low, or 5 to 6 hours on high.

At the end of cooking time, add rosemary sprig, cover and cook on high until rosemary is fragrant (~15 minutes). Discard rosemary, bay leaves, and parmesan rind. Season with salt and pepper and serve with grated parmesan and additional EVOO, if desired.