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Baby Boomers

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

Not Your Grandma's Ice Cream 20

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.
Spice it Up!

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!


 

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.