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Cooking Veal Oscar and Veal Saint Michael with Olivia’s Authentic Mediterranean Cuisine

YORK TOWNSHIP, Pa.–Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday. Fo...
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YORK TOWNSHIP, Pa.–Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday.

For more information: www.olivias.biz

Veal Oscar
6oz fresh veal let slices (pounded)
6 spears - fresh white asparagus (trimmed & steamed)
2 eggs - scrambled (for egg wash)
4 tbsp flour seasoned w salt & pepper to taste
1 cup heavy cream
4 oz fresh jumbo lump crab meat
Fresh sauté served w a side of angel hair Alfredo.
Bernaise sauce:
1 cup butter
4 egg yolks
2 tbsp lemon juice
Salt & pepper to taste
2 tbsp tarragon
Melt butter in a heavy bottom pot, set aside.  Whisk together egg yolks, lemon juice, salt & pepper, heat over a double boiler until thickened about 3-4 minutes. Slowly add in the butter whisking constantly, stir in tarragon.

Veal Saint Michael

6 oz fresh veal
4 oz diver scallops
4 oz broccoli - trimmed and stemmed
4oz heavy cream
Sautéed and served over fettuccini pasta

Cocktails:
X-rated kiss:
X-rated vodka
Cranberry juice
Pineapple juice
Fresh oranges
Add all ingredients over ice, squeeze fresh orange wedges in, shake and serve over ice garnished w fresh oranges

Hazelnut bourbon hot chocolate:
Bourbon whiskey
Frangelico
Hot chocolate
Heavy cream

Make hot chocolate and add heavy cream to taste, add the bourbon whiskey and frangelico.  Top w whipped cream, garnish w chocolate shavings and crispy bacon

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