Evilo Blog

Peppermint Crunch Ice Cream 29

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 Peppermint Crunch 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 Peppermint Crunch 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!

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.

Spice it Up! 0

Spice up your week with one of our original EvilO recipes: Seared Spiced Steak with Crispy potato hash.

Ingredients:

24 Oz Sirloin Steak
2 Medium Yellow Onions
2 Ears of Corn
(If you are a busy chef with limited time substitute the ears of corn for a 12 Oz bag of frozen, or a standard can of corn)
24 Oz Russet Potatoes
2 Poblano Peppers
1 Bunch of Cilantro
1 Can Chipotle in Adobo
4 TBL Sour Cream
2 TBL Beef Stock Concentrate
1 Large Clove of Fresh Garlic
2 TBL EvilO's Garlic Mushroom EVOO
2 TBL Spice Lab Ancho Chile & Coffee Meat Rub
1 TBL EvilO's Garlic Cilantro Balsamic Vinegar

 Prep Time: 40 Minutes        Serves 3 

1. Preheat oven to 400 degrees. Halve, peel, and thinly slice half of the onion. Finely dice the remaining half of the onion. Core, seed, and remove ribs of the poblano, slice thinly. Wash potatoes, peel and cut into ½ inch cubes. Cut corn off of the cob, or substitute with frozen or canned. Mince cilantro, garlic clove, and two chipotle peppers from can. Save the rest of the chipotle peppers for another day.
2. Toss potatoes onto baking sheet with 1 Tablespoon of Garlic Mushroom oil. Season to taste with salt and pepper. Place in oven for 20-25 minutes or until golden brown and crispy.
3. While the potatoes cook heat up ½ Tablespoon of Garlic Mushroom oil in a large pan on medium heat. Add the sliced onion and poblano peppers to the pan and cook until softened and lightly caramelized about 7-8 minutes. Now add corn to the pan cook for another 3-4 minutes (if using frozen cook you may have to add 1-2 additional minutes) , season to taste with salt and pepper then set aside in -a medium bowl, cover and keep warm.
4. In the same pan heat remaining Garlic Mushroom oil on medium high heat. Season steak generously on all sides with Spice Lab Ancho Chili & Coffee meat rub. Add steak to pan and sear each side for 3-4 minutes. Then place steak on the same baking sheet as the potatoes and return to the oven to finish cooking until desired doneness. 4-7 more minutes. When you have reached your desired doneness set aside and let rest for 5 minutes. This means do not touch the steak, very important to let rest.
5. Now add the chopped onion to the same pan on medium heat, add oil if necessary. Cook for 3-4 minutes until softened. Add minced garlic, and as much chipotle as you want (more chipotle means more heat!) to the pan and cook until fragrant, about 20 seconds. Stir ½ cup water and beef concentrate into the pan and simmer until thickened and reduced by half. Remove from heat and stir in sour cream. Taste and season with salt and pepper as necessary.
6. Remove potatoes from oven and add to vegetable hash then toss to mix. While tossing potato hash, drizzle in Garlic & Cilantro Balsamic Vinegar. Thinly slice steak against the grain. Plate the hash, then place sliced steak on bed of hash off center and spoon sauce from pan over steak. Finish with sprinkling of cilantro over entire dish and enjoy!

 

Orange Spiked Double Chocolate Muffins 0

One of our favorite pairings is Blood Orange EVOO with Chocolate Dark Balsamic Vinegar. As our manager Derek says, it tastes just like a chocolate/orange Tootsie Roll. Blood Orange EVOO pairs well with all things chocolate. Use it in brownies, chocolate cake, or chocolate cupcakes. Here is a recipe for delicious chocolate muffins featuring our Blood Orange EVOO. Let us know how you like them!

Orange Spiked Double Chocolate Muffins
(adapted from Isa Chandra Moskowitz’s Mocha Chip Muffin recipe)
Makes 12 muffins

1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup Dutch-process cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup Blood Orange EVOO
2 tablespoons plain yogurt
1 teaspoon vanilla
1/2 cup chocolate chips

1. Preheat oven to 375 F. Spray muffin tin with nonstick cooking spray.

2. In a large bowl, sift together dry ingredients (flour through salt).

3. In a separate bowl, whisk together wet ingredients (milk through yogurt).

4. Pour wet ingredients into dry ingredients and combine until dry ingredients are moistened. Fold in chocolate chips. Fill muffin tins almost to the top.

5. Bake 18 – 20 minutes, until a toothpick inserted into the center comes out clean.

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