Evo Affinity 30Ge User Manual download pdf (Page 15)

Online Recipes

Visit our web site at www.evoamerica.com and find

the information you need, from getting started to

advanced recipes. You’ll also find useful cooking

techniques designed to help you get the most from

your Evo appliance

.

Support

Join our corporate chef

in creating masterpieces at

www.evoamerica.com

RECIPES

Search our database

for appetizers, or a

main course.

ACCESSORIES

Purchase Evo apparel,

cooking and cleaning

supplies online.

CONTACT

Call toll-free 866.626.1802, or

direct 503.626.1802, or email at

[email protected].

SUPPORT

Visit us online, or call

toll-free 866.626.1802

or direct 503.626.1802.

BUTTERMILK PANCAKES,

BACON & EGGS

INGREDIENTS: DIRECTIONS:

2 cups All-Purpose Flower

1 teaspoon Baking Soda

1 teaspoon Salt

2 each Eggs for the

Pancakes

1 cup Whole Milk

1 cup Buttermilk

2 tablespoons Melted Butter

4 slices Bacon

2 each Eggs for the Grill

Whisk the milk, buttermilk and two eggs in

a separate bowl. Combine the egg mixture

with the flour mixture and stir with a wooden

spoon. Melt the butter and combine with

the milk, egg and flour mixture.

Heat the Evo cooking surface to medium

heat and cook bacon. Pour on batter to

form individual pancakes and turn when

done. Crack eggs directly onto the cook

surface. Season the eggs with salt and

pepper and flip with a metal spatula for

over-easy.

Suggestions: Use the Evo cook surface to

warm maple syrup in a sauce pan.

PRODUCTS

The information

you need on Evo

appliances.

Find the what you need online, write or call - Evo is here to help

OYSTERS ROCKEFELLER –

Classic New Orleans Style

INGREDIENTS: DIRECTIONS:

One dozen fresh oysters on the half shell-

oyster liquor preserved.

2 sprigs flat-leaf Italian parsley.

2 green onions.

A handful of fresh celery leaves.

At least 3 fresh tarragon leaves.

At least 3 chervil leaves.

1/4 cup dried fresh French bread crumbs.

6 tablespoons unsalted softened butter.

Salt and freshly ground pepper.

Tabasco to taste.

1 tablespoon Pernod (optional).

Rock salt or kosher salt.

Mince together the parsley, green onion,

celery leaves, tarragon and chervil as finely as

you can. Mix together with bread crumbs and

softened butter in mortar by hand forming a

smooth paste with slight texture. Season to

taste with salt and pepper, Tabasco and, if

you like, Pernod.

Preheat your Evo cooking surface to medium,

spread the rock salt over the cook surface to

contain the oysters. Plant the shells in the salt

making sure they’re level. Spoon an amount of

the prepared herb/butter mixture over each

oyster. Cover cook surface with Evo hood or

steamer lid. Watch carefully after five minutes

to make sure you don’t over cook. When

done, gently caramelize the tops of each

oyster with a hand torch. Serve immediately.

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