Spice it Up! 0
Spice up your week with one of our original EvilO recipes: Seared Spiced Steak with Crispy potato hash.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
It's Party Time 0
Super Bowl 51 kicks off Sunday night in Houston, TX. Are you hosting a party this year? We've got everything you need to start your party prepping and planning. Here are a few ideas to get you started.
Our oils and vinegars are the perfect ingredients or finishing touches to take your Super Bowl snacks from good to great.
Slow Cooker Smokey Italian Pulled Pork Sliders
1. Heat up slow cooker on lowest setting. Season pork tenderloin with salt and pepper, on all sides. Place in the slow cooker.
2. Drizzle EVOO and vinegar over pork tenderloin.
3. Cook on low for 4 hours. Check every 30 minutes and turn over, so that all sides are covered with oil and vinegar.
4. At 4 hours, remove pork from slow cooker, and shred or "pull" with a fork. Serve on buns with desired condiments and sides.
Spinach and Caramelized Onion Dip
(adapted from Real Simple)
2 medium onions, chopped
Fleur de Sel salt and pepper
2 cups sour cream
1 package (10-ounce) frozen chopped spinach, thawed and squeezed of excess liquid
1 tablespoon Jalapeño White Balsamic Vinegar
1. Heat oil in a large skillet over medium-high heat. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until golden brown, about 12 to 15 minutes. Transfer to a medium bowl, and let cool.
2. Add sour cream, spinach, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the onions and stir until combined.
3. Serve with fresh veggies and crackers.
Kickin' Chicken Nachos
2 cloves garlic, crushed
6 green onions, thinly sliced (green and white parts separated)
3 tablespoons Jalapeno EVOO
1 whole cooked chicken breast, shredded
Chile Lime Margarita Salt
1 cup salsa
1/2 large bag of tortilla chips
1 (8 ounce) package shredded cheddar/Monterey jack cheese blend
1/2 large tomato, diced
Garlic Cilantro Balsamic Vinegar
1. Preheat oven to 350F.
2. Heat a large skillet over medium heat. Add EVOO and allow to heat. Add garlic and white parts of the green onions and cook until tender. Add shredded chicken, salt, and pepper. Stir to mix until coated with oil. Stir in salsa.
3. Arrange tortilla chips on a baking sheet. Spoon chicken mixture over chips. Top with shredded cheese and tomato. Bake in preheated oven for 10 minutes or until cheese is melted. Remove from oven. Sprinkle with green parts of sliced green onions and drizzle with vinegar.
-- Drizzle hummus with Meyer Lemon EVOO and serve with fresh veggies, crackers, and pita chips.
-- Add our Serrano Chili Honey Vinegar to your hot wings recipe
-- Make a pot of chili with our River Road Chili Mix and garnish with our Crimson Hot Sauce from Bravado Spice Company.
-- Serve Mom's Veggie Dip with your hot wings.
-- Try our dessert cheeseball mixes with fresh fruit, gingersnaps, vanilla wafers, and graham crackers.
We can help you plan a spectacular Super Bowl spread. Come down to the shop today.