Evilo Blog — recipe

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.

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.

​

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.

Flavors of the Week, 9/26/16 0

Even though the temperature dropped today, things are heating up at EvilO. We have some hot new pairings this week, and we know you are going to love them.

— Lime in the Coconut: Get tropical with Persian Lime EVOO and Coconut White Balsamic Vinegar. I am a summer girl, and I love the warm weather. So this helps me keep summer alive for a few more weeks. Tastes great on salads, white fish, and shrimp.

Tropical Salad
(makes 4 servings)

8 cups chopped romaine lettuce
2 cups mandarin orange slices, packed in water
2 cups sliced fresh strawberries
2 avocado, cubed
1 large red onion, chopped
2 tablespoons chia seeds
2 tablespoons sesame seeds
2 cups black beans, drained
1/2 cup Persian lime EVOO
1/4 cup coconut white balsamic vinegar

Add lettuce, fruit, vegetables, seeds, and beans to a large bowl and toss.
In a small box, mix EVOO and vinegar. Pour over salad and toss.


— Candied Bacon: Sweet, salty, and addictive. We paired Bacon Infused EVOO and Maple Balsamic Vinegar for an unforgettable experience. This is perfect for roasted vegetables and salads. Plus, I could dip bread in this all day.

Bacon and Maple Brussel Sprouts
(adapted from I Heart Eating)

1 pound fresh or frozen Brussel sprouts (thawed, if frozen)
2 tablespoons bacon infused EVOO
3 strips bacon
4 tablespoons maple balsamic vinegar
salt and pepper, to taste

Preheat oven to 400ºF.
Halve Brussel sprouts, put in a large bowl, and set aside.
Cook bacon until it is crisp. Drain, chop, and add to Brussel sprouts.
In a small bowl, mix EVOO and vinegar. Pour over Brussel sprouts and toss to coat.
Spread out Brussel sprouts on a baking sheet in a single layer. Sprinkle with salt and pepper.
Bake for 20-25 minutes, or until edges start to brown and crisp.


— Spiced Lemonade: Another GREAT option for those who are reluctant to give up the lazy days of summer. Meyer Lemon EVOO mixed with Serrano Chile Honey Vinegar for a sweet and spicy citrus explosion. Makes a delicious marinade for chicken and a bright dressing for salads.

Roasted Lemon Drumsticks
(adapted from Yellow Bliss Road)

10 drumsticks
1/2 cup Meyer lemon EVOO
1/4 cup serrano chile honey vinegar
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon pepper

In a small bowl, mix EVOO, vinegar, and garlic. Set aside.
Place drumsticks in a roasting pan. Sprinkle with salt and pepper.
Pour EVOO and vinegar mixture over chicken. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, and preferably overnight.
Remove chicken from refrigerator, and bring to room temperature (about 20 minutes).
Preheat oven to 425ºF.
Bake chicken for 20 minutes, turn drumsticks, and cook for 10 more minutes.


— Orange Flower: A delicate, floral combination of Blood Orange EVOO and Lavender Balsamic Vinegar. Drizzle this combination over fish, fruits, and salads. A fresh and wonderful combination.

Roasted New Potatoes

1 1/2 pounds small red potatoes, halved or quartered
2 tablespoons blood orange EVOO
1 tablespoon lavender balsamic vinegar
salt and pepper, to taste

Preheat oven to 450ºF.
In a bowl, drizzle EVOO and vinegar over potatoes. Toss to coat.
Spread onto a baking sheet in a single layer. Sprinkle with salt and pepper.
Cook for 40 minutes.

Grow Your Own 0

Mushrooms are a featured ingredient in many Fall recipes. While our Garlic Mushroom EVOO is always a best seller, we’ve got a new product that will provide you mushrooms throughout the entire season.

The Gourmet Oyster Mushroom Kit is produced in Missouri by EcoOzark. This kit allows you to grow oyster mushrooms at home. The first harvest is ready in 7 to 10 days, and you’ll get multiple harvests after that. When your kit no longer produces mushrooms, use it as compost for your garden.

EcoOzark is the creation of 2 high school environmental science teachers. They use plant, forest, and coffee shop waste to produce their mushroom kits. A portion of their profits go to education about and conservation of the Ozarks region. The first group to receive funds from EcoOzark was It's Our Wild Nature in Columbia, MO. They are dedicated to preserving 35 acres of land as a nature sanctuary.

Many of our customers have already tried the kits and have raved about them. If you love mushrooms, you’ll want to try one too. They also make great gifts.

Below are some delicious recipes to try with your crop of oyster mushrooms.

Creamy Oyster Mushroom and Brie Soup
(adapted from Closet Cooking)

3 tablespoons garlic mushroom EVOO, divided
1 1/2 pounds oyster mushrooms, coarsely chopped
1 onion, diced
2 cloves garlic, minced
2 tablespoons flour
1/2 cup white wine
4 cups vegetable or chicken broth
4 ounces brie, cut into 1-inch pieces
1/2 cup heavy cream
salt and pepper, to taste


Toss mushrooms in 1 tablespoon oil. Spread on a baking sheet in a single layer and roast in an oven heated to 400F for 20-30 minutes or until they start to caramelize. Stir them at 10 to 15 minutes.

Heat remaining 2 tablespoons oil in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes.

Add garlic and thyme and cook until fragrant, about 1 minute.

Add the flour and cook for 2 minutes.

Add the wine and deglaze the pan.

Add broth and mushrooms, bring to a boil, then reduce heat and simmer for 10 minutes.

Add cream and brie. Let the brie melt, then remove the rinds. Season with salt and pepper.

In a blender, puree the soup to desired consistency. You can also use an immersible blender.

Oyster Mushroom Saute
(adapted from Julia’s Album)

2 tablespoons garlic mushroom EVOO
1 pound oyster mushrooms
4 cloves garlic, minced
4 green onions, finely chopped
salt and pepper, to taste

Heat oil in a large pan on medium heat, until hot. Add mushrooms and garlic. Saute for 2 to 3 minutes, stirring regularly. After 2 to 3 minutes, reduce heat and sprinkle with salt.

Stir to mix, then cover with a lid. Continue to cook the mushrooms for another 5 to 7 minutes, stirring occasionally.

If too much liquid accumulates, cook an additional 1 to 2 minutes without the lid and on medium heat.

Remove from heat. Add green onions, salt, and pepper.

Get Cooking with Himalayan Salt Blocks 4

You have probably enjoyed Himalayan Salt sprinkled on your food. But have you ever tried cooking or serving food on a Himalayan Salt Plate? If not, hold onto your fork, you are in for a serious treat.

What is a Himalayan Salt Plate?

Himalayan salt is rock salt that comes from the Punjab region of Pakistan. It consists mainly of sodium chloride and over 80 trace minerals and elements. The characteristic pink color comes from iron oxide. Himalayan salt blocks are large slabs of the salt.

OK, So What is so Special About Them?

Due to their low porosity and moisture content, Himalayan salt plates can be both heated and cooled to extreme temperatures. They also hold that temperature for an extended period of time. Their crystalline structure produces an even distribution of temperature, which allows foods to be cooked or cooled evenly.

Don’t worry about your food tasting like a salt lick. Again, due to the low porosity and moisture content, the block imparts only a moderate saltiness which is more complex and flavorful than table salt.

Lastly, Himalayan salt plates are naturally anti-microbial.

How do I use It?

You can both cook and chill foods on a Himalayan Salt Plate. You can also use them to hold foods at temperature and to serve foods. When cooking, it is important to slowly heat your Himalayan salt plate. This helps prevent cracking.

You can also chill foods and use your salt plate to serve cold appetizers. In fact, foods cure through contact with the salt (like sashimi or other raw foods). Simply leave your plate in the freezer or refrigerator for a few hours.

How do I Take Care of It?

Follow these tips to get the most out of your Himalayan Salt Plate:

— Designate a top and bottom side.
— Use a sturdy rack for transport and high heat resistant gloves when handling a heated salt plate.
— Do not oil the block. Oil can work its way into cracks or fissures and become rancid or even catch fire when heated.
— To clean your block, let it come to room temperature, then use a sponge or scrubber with a small amount of water. Pat it dry and let it sit out for several hours for any moisture to evaporate.
— Never use soap.
— Let your salt plate rest for at least 24 hours before heating it again.

At EvilO, we have Himalayan Salt Cooking Plates and Serving Trays from The Spice Lab. Come down and get one for yourself!

Recipes

Watermelon and Feta on a Salt Block

(by Mark Bitterman)

1 (8 by 12 by 2-inch) salt block platter
4 (1/2-inch-thick) quarter slices large watermelon, rinds removed
3 ounces feta, crumbled
6 fresh mint leaves, slivered


1. Chill the salt block platter in the refrigerator for at least two hours.
2. Arrange the melon slices on the block, slightly overlapping - the more the overlap, the less salt imparted to the melon. Scatter the feta and mint leaves on top. Serve immediately. For added pop, allow the dish to stand 20 minutes before serving.


Salt Block Asparagus
(adapted from Simple Healthy Kitchen)

1 pound fresh asparagus
1 tablespoon Garlic Mushroom EVOO
Black pepper, to taste
1 salt block

1.  Place the salt block in the oven, then heat oven to 400F.
2.  Coat the asparagus with olive oil and black pepper.
3.  When oven reaches 400F, place the asparagus on the salt block.
4.  Cook for ~10 minutes, turn over at 5 minutes.


Baked Salmon on Himalayan Salt Block
(adapted from b-Metro)

6 tablespoons Tuscan Herb EVOO
juice of 1 lemon
3 shallots, halved
2 cloves garlic
1 teaspoon black pepper
1.5 pounds salmon, cut into 2 pieces

1.  Place olive oil, lemon juice, shallots, garlic, and black pepper in food processor. Process until smooth.
2.  Marinate salmon in the olive oil mixture for 1 hour in the refrigerator.
3.  Place salt block in oven, then heat oven to 400F.
4.  When oven reaches 400F, place salmon on salt block. Cook for 7-10 minutes on each side.