Evilo Blog — Pairings
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
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
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 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.
(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)
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.
Flavors of the Week 8/23/16 0
The rains have ceased, the sun is shining, and we have new flavors for you to savor.
Grilled Pear: This one is perfect for those last few summer weekends. Smoked Hickory Olive Oil pairs with Pear White Balsamic Vinegar. Makes an incredible marinade for chicken, an unexpected bread dipper, and a great salad dressing.
Chocolate Covered Orange: Sweeten things up with Chocolate Balsamic Vinegar and Blood Orange Olive Oil. Tastes great drizzled over ice cream or cheesecake.
Cinnamon Pumpkin Pie: Get ready for Fall, with this scrumptious combination. We’ve mixed Cinnamon Olive Oil with Pumpkin Pie Spice Balsamic Vinegar. You’ll love this drizzled over muffins, scones, cheesecake, baked apples, or oatmeal.
Visit us today to try out these new combos!
We've Moved! 0
If you haven’t visited our shop in a while, now is the time to drop by our new location. We’re now located in the heart of Bathhouse Row at 360 Central Avenue. Our spacious digs allow us to offer an even wider variety of vinegars, oils, and spices. In addition, we are proud to be the only retailer in Hot Springs to be an Authorized Gold Dealer of Big Green Eggs. Big Green Egg produces the premiere ceramic Kamado-style charcoal grill. We carry 5 sizes of Big Green Eggs in addition to a large selection of accessories. You’ll definitely want to check them out.
As always, we encourage you to sample our delicious oils, vinegars, dips, spices, and rubs. Our current favorite combinations are:
— The Fiery Redhead: sweet strawberry white balsamic vinegar with spicy jalapeño olive oil. A perfect marriage of sweet and spicy! Use it as a marinade for chicken.
— Pina Colada: tropical coconut and pineapple white balsamic vinegars are paired to give you one last taste of summer. An ideal accompaniment to fish or shrimp.
— Persian Pear: crisp Persian lime olive oil with juicy pear white balsamic vinegar. Tastes great on a salad.
— Blueberry Muffin: blueberry white balsamic vinegar combined with smooth, sweet maple dark balsamic. You’ll love this pairing drizzled over fruit or vanilla ice cream.
-- Basil Lemongrass Mint: light and fresh! Lemongrass mint white balsamic highlights basil olive oil. Another great addition to a summer salad or as a chicken marinade.
We’d love to help you find your perfect combination. We’re open 9am to 7pm Sunday-Thursday, and 9am to 9pm Friday and Saturday. Come visit us today!