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Leggo My EGGrolls!

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!

Easy, Braisey, Beautiful!

Easy, Braisey, Beautiful! 0

This Braised Pork Butt  is too good to be true!

Ingredients: 
1 pork butt (4-5 pounds) 
3-4 large baking potatoes (peeled and chunked) 
2 cups baby carrots 
3 tbsp. Tuscan Herb infused olive oil 
1 large yellow onion (peeled and cut into chunks) 
3 cloves Riesling Marinated Garlic (diced) 
2 tbsp. Spicy BBQ Rub 
1 bottle of Beer 
2 cups water 
1/2 cup Garlic infused Balsamic Vinegar 
Fleur De Sel Salt (to taste) 
Italian Cracked Black Pepper Blend (to taste) 

Directions:
1. Preheat your Big Green Egg to 300 degrees, ConvEGGtor in place.
2. Whisk your water and Garlic infused balsamic vinegar together in a saucepan over medium heat until just starting to boil.  
3. Season your pork butt on all sides with the Fleur De Sel salt and Italian Cracked Black Pepper Blend.
4. On your stove top, heat your Dutch oven to medium-high heat. 
5. Add the Tuscan Herb infused olive oil and the pork butt. Turn the pork butt every 3-5 minutes, browning it on all sides.
6. Remove the browned pork butt from the Dutch oven and sit aside. 
7. Add the Riesling Marinated Garlic, Spicy BBQ Rub, and a pinch of salt and cook until the onions have softened. 
8. Add the beer and deglaze the pan. 
9. Place the pork butt back in the Dutch oven with the chunked potatoes and baby carrots, along with the Garlic balsamic and water mixture. 
10. Place the top on the Dutch oven and put it in the Big Green Egg.
11. Braise the pork butt until tender, about 3 1/2 to 4 hours. 
12. Remove the Dutch oven from the Egg, serve and ENJOY!
Rise and Shine!

Rise and Shine! 0

This cheese and veggie quiche is the perfect way to start your day!

 Ingredients:

1 cup flour 
1/2 tsp. salt 
1/4 cup Tuscan Herb 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 

Directions:

1. Mix flour and salt with a fork. Beat the Tuscan Herb 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. 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 crust. 
7. 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. 
8. 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! 

Dad's Breakfast In Bed

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! 

Mama Mia!

Mama Mia! 0

A quick and easy Margarita Pizza!

Ingredients: 

1 1/3 cup all purpose flour 
1 tsp. baking powder 
1/2 tsp. Fleur De Sel sea salt 
1/2 cup milk 
2 tbsp. Garlic infused olive oil 
1 cup crushed tomatoes 
2-3 cloves Riesling Marinated Garlic, minced 
1 1/2 tsp. Basil infused olive oil 
2-3 tbsp. grated Parmesan cheese 
7 oz. sliced fresh mozzarella cheese 
2-3 tbsp. Sassy Italian Bread Dipper 
2 tbsp. cornmeal 

Directions:

1. Mix the flour, baking powder, and salt together. 
2. Stir in the milk and the Garlic infused olive oil until a dough forms. 
3. Turn dough onto a lightly floured surface and knead 10 times. Shape the dough into a ball and let it rest for 10 minutes. 
4. Preheat your oven and pizza stone to 550 degrees. 
5. In a medium bowl, mix the tomatoes, minced garlic, 1 teaspoon of the Basil infused olive oil, and salt and pepper to taste. 
6. Sprinkle an aluminum pizza peel with the cornmeal. Gently roll your dough into a 10 to 12 inch circle and transfer to the pizza peel. 
7. Brush the dough with the remaining Basil infused olive oil. Using a large spoon, add the tomato mixture to the top of your dough, leaving about a 1/2 inch boarder around the edge. 
8. Sprinkle 1 tablespoon of parmesan cheese over the tomato mixture, then evenly lay out your mozzarella slices. Sprinkle the top with the Sassy Italian Bread Dipper. 
9. Gently slide the pizza from the pizza peel onto the baking stone. 
10. Bake for 7 to 8 minutes, or until cheese is melted and the edges are golden brown. 
11. Remove the pizza from the oven and transfer to a cutting board. An additional drizzle of Basil infused olive oil can be added if so desired. 
12. Sprinkle with additional parmesan cheese, slice, and ENJOY!

This recipe can also be made on the Big Green Egg! Just don't forget your ConvEGGtor! 

Vacay In May!

Vacay In May! 0

A light Coconut and Lime cake sure to bring the vacation out of anyone! 

Ingredients: 

1 cup milk 
5 1/2 tbsp. Coconut Balsamic Vinegar 
1 tsp. vanilla extract 
1/3 cup Persian Lime Olive Oil 
3/4 cup sugar 
1 cup flour 
2 tbsp. ground almonds 
3/4 tsp. baking soda 
1/2 tsp. baking powder 
1/4 Fleur De Sel 
12 oz. white chocolate chips 
1/2 pint heavy whipping cream 
1 tbsp. unsalted butter 

Directions: 

1. Preheat your oven 350 degrees.
2. Mix the milk and 1 1/2 tbsp. of the Coconut balsamic vinegar. Set aside for 5 minutes, then whisk in the Persian Lime olive oil, vanilla, and sugar. In a separate bowl, sift together the flour, ground almonds, baking soda and powder, and the Flour De Sel sea salt. 
3. Make a well in the dry mixture and pour in the wet mixture. Stir well to combine. (May be slightly lumpy)
4. Lightly grease a cake pan and pour in batter. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. 
5. Boil water in a double boiler and combine the chocolate chips and the heavy whipping cream in the top bowl. Melt until smooth. 
6. Remove the bowl from the water and add the remaining Coconut Balsamic vinegar and the butter. Stir until creamy and allow to cool. 
7. Drizzle the glaze over the top of the cooled cake, sprinkle with shredded coconut, and ENJOY!

This recipe can also be made on the Big Green Egg!