Kewpie Shrimp by Sam The Cooking Guy

Author: Sam The Cooking Guy
  • 30 raw shelled Shrimp (size: 21/25)
  • 2-3 tablespoons Kewpie mayonnaise (Japanese mayo)
  • Nanami Togarashi (Japanese Mixed pepper seasoning) *
  • 1-2 tablespoons EVOO
  • Kosher salt
  • Fresh black pepper
  • wooden skewers
  1. Preheat Evo grill
  2. Pinch tails off, skewer each shrimp so it is straight, see photo
  3. Drizzle EVOO, sprinkle with big pinch Kosher salt
  4. Grill 2 minutes maximum, each side, remove from grill
  5. Brush on Kewpie mayo to one side, sprinkle with Togarashi
  6. Place back on flaming hot grill for 15 seconds, until a little blacked, or if you have one use a gas torch, that’s what I use.
  7. eat


Cajun Chicken Sandwich

Cajun Chicken Sandwich
Author: Bob Shingler, Evo Founder
  • 1 lb boneless, skinless chicken
  • 1/4 c butter, melted
  • Cajun Seasoning Mix
  • 3/4 tbsp paprika
  • 3/4 tsp onion salt
  • 3/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 tsp white pepper
  • 1/4 tsp cumin
  • 1/4 tsp thyme
  • 1/8 tsp oregano
  • [br]Toppings
  • Mayonnaise
  • Sliced tomatoes
  • Pepper jack cheese
  • Lettuce
  • Hamburger buns, lightly toasted
  1. Preheat Evo grill to medium heat. Pound the chicken to 1-inch thickness.
  2. Brush the chicken with butter on all sides.
  3. Combine the paprika, onion salt, garlic powder, cayenne pepper, white pepper, black pepper, cumin, thyme and oregano in a shallow bowl.
  4. Sprinkle the seasoning mixture on both sides of the chicken.
  5. Grill over medium heat for 4 to 6 minutes per side, or until the chicken is cooked through.
  6. Arrange the sandwich. Spread mayonnaise on both sides of buns. Place the chicken on the mayonnaise and top with sliced tomato, pepper jack cheese and lettuce.
  7. Enjoy!


Grilled Halloumi Cheese

Grilled Halloumi Cheese
Author: Chef Adam Zwerling
Serves: 4
  • 2 (8-ounce) packages Halloumi cheese
  • Extra-virgin olive oil, for brushing
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  1. Heat the Evo grill to medium heat.
  2. Cut each Halloumi into 4 pieces measuring approximately 1-inch-by-3-inches. Drizzle with olive oil and sprinkle with the paprika and thyme, turning them over to coat the cheese on all sides.
  3. Grill the cheese about 2 to 3 minutes per side, until they are lightly browned and warmed through. Serve immediately.


Five Spice Grilled Chicken

Author: Sam The Cooking Guy
Serves: 6
  • 3 pounds boneless, skinless chicken thighs, trimmed of extra fat
  • 1 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon Chinese Five Spice seasoning
  • 1 bunch green onions, diced very fine
  1. Combine brown suger and Five Spice in a bowl then stir in soy
  2. Mix really well
  3. Add the chicken and mix really, really well, to coat the chicken so it is all well covered
  4. Let marinate an hour up to overnight if possible
  5. Pre-heat Evo grill to med-high
  6. Cook chicken until done but not too long or it will dry out
  7. Top with the diced green onions


Grilled Sweet Potatoes

Grilled Sweet Potatoes
Author: Chef Adam Zwerling
Serves: 4 Servings
  • Ingredients
  • 2 pounds sweet potatoes
  • 3-4 Tbsp olive oil
  • Kosher salt
  • [br]Dressing
  • 1/4 cup finely chopped fresh cilantro (including tender stems)
  • 1 teaspoon of lime zest or lemon zest
  • 2 tablespoons of fresh lime or lemon juice
  • 1/4 cup olive oil
  • Pinch of salt
  1. Heat the Evo to meduim. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
  2. Combine all of the dressing ingredients into a small bowl.
  3. Once the grill is hot, lay the sweet potato pieces down onto the cooktp. Cook between 3-6 minutes for each side.
  4. Toss the sweet potatoes in a bowl with the dressing and serve hot.


Asian Carne Asada Tacos

Author: Sam The Cooking Guy
Serves: 6 Tacos
  • 1.5 lb flank or skirt steaks
  • 1/8 cup soy sauce
  • 1” piece fresh ginger, peeled, finely diced
  • 1 fat garlic clove, finely diced
  • 2 tablespoons brown sugar
  • 6 wheat tortillas
  1. Pre-heat grill to high
  2. Marinade for an hour: raw carne asada, soy, ginger, garlic, brown sugar
  3. Grease the grill and cook meat 2 minutes each side
  4. While cooking… mix vinegar, red pepper flakes, soy and cabbage, marinate for 5 minutes
  5. Warm tortillas, slice meat against the grain and build your tacos


Fresh Red Snapper Tacos

Author: Sam The Cooking Guy
Serves: 4
  • 1/2 onion, chopped
  • 1/2 tablespoon oil
  • 1 lb. red snapper, cut into 1 inch pieces
  • 1 tablespoon Old Bay Seasoning
  • Juice from 1 lime
  • Corn tortillas
  • Red cabbage, shredded
  • Sour cream
  • Salsa
  1. Cook onion in oil over medium heat until softened.
  2. Add Red Snapper and Old Bay, and saute until cooked – not long, less than 5 minutes
  3. Add lime juice, and saute for another minute
  4. Bingo – you’re done
  5. Spread a little sour cream on the warmed tortilla and add a little cabbage then some of the fish – top with salsa – yum


Rum-Soaked Grilled Pineapple

Rum-Soaked Grilled Pineapple
Author: Chef Adam Zwerling
This pineapple foster doesn’t require any flames!
  • 1/2 cup dark rum
  • 1/2 cup packed brown sugar
  • 1 tsp. ground cinnamon (plus extra for dusting)
  • 1 pineapple, cored and cut into about 6-8 rings (choose desired thickness)
  • favorite vanilla ice cream
  1. In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a baking dish, lay out the pineapple rings and pour the rum mixture over them. Toss to coat, then let soak for at least 15 minutes, flipping the pineapple midway through.
  2. When you are ready to cook the pineapple, strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan. Bring the sauce to a simmer over medium-high heat, then reduce heat to medium-low and simmer for about 6-8 minutes, or until reduced by half. Set aside.
  3. Heat the Evo to medium heat. Place pineapple slices on the Evo cooktop and cook for 1-2 minutes per side until browned.
  4. Top each pineapple ring with a scoop of ice cream and drizzle with rum sauce. (If desired, you can also lightly dust the pineapple with some extra cinnamon.) Serve immediately.


Evo Grilled Cheese Pizza Sandwich

Evo Grilled Cheese Pizza Sandwich
Author: Chef Adam Zwerling
Serves: 3
Grilled cheese sandwiches are kicked up a notch with the addition of pepperoni slices, mozzarella cheese and marinara sauce, creating pizza grilled cheese sandwiches.
  • 6 slices of bread
  • 3 tbsp butter
  • 1 1/2 cups of shredded mozzarella cheese
  • 21 slices of pepperoni
  • 3/4 cup marinara sauce
  1. Spread about 1/2 tbsp butter on one side of each slice of bread.
  2. Spread 1/4 cup of cheese on three slices of bread, on top of un-buttered side. Spread 7 slices of pepperoni on top of cheese for each of the three slices . Spread 1/4 cup of marinara sauce on top of pepperoni for each of the three slices. Spread another 1/4 cup of cheese on top of the sauce. Place remaining slices of bread on top, to form sandwiches (with butter side facing up).
  3. Heat Evo to Medium. Once hot, place sandwiches on the grill, cooking the bottom buttered side until golden and toasty and the cheese is melty. Then flip over and cook until other side is also toasty and cheese is melted.


Caprese Diem Kabobs

 Author: Of Sun and Salt Blog
Caprese salad served warm on a skewer!
  • Large Bowl of small tomatoes, cherry, grape, heirlooms are great here for color and flavor variety- about one pound in total
  • Container of Whole Milk Salted Small Mozzeralla Balls- Bocconcini
  • Small package of Pepperoni thinly sliced- about 1/4 lb
  • Large bunch of Basil and Parsley about 1 cup each
  • 1/2 Cup olive oil
  • 1 fresh clove garlic
  • Bamboo skewers to serve
  1. First make herb oil to drizzle over finished kabobs by combining oil, herbs, garlic and salt and pepper to taste in a blender or food processor. Add additional oil if needed to form a semi-smooth paste ( I like a little texture left in the mix because it helps cling better to the kabobs with dripping off). You will have about a cup which will be more than needed for our kabobs. However, it is great on grilled meats and vegetables as well as making a great salad dressing base.
  2. Skewer a tomato, a mozzarella ball, and a slice of pepperoni doubled over onto skewers. If you have some vegetarians in your group, simply substitute meat for another vegetable like roasted peppers or a pitted olive. Place on platter and cover and keep cool until ready to grill ( I try not to refrigerate for too long as it changes the tomatoes texture).
  3. Warm evo grill to medium low. Place around the outside of grill so guests can help themselves as they are ready in moments.
  4. Warm 1-2 minutes total until cheese is goey but not melted off the skewer. If some guests over heat simply use spatula to remove from evo. Be sure and rotate the skewer to wrap the melted cheese around tomato and pepperoni.It will still be delicious!
Serve warm kabobs with a bowl of the herb oil to drizzle on top.