Beef tartare and Salmon & shrimp Valentino with Olivia’s Authentic Mediterranean cuisine

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Beef tartare
1/2 lb fresh choice cut filet mignon - fat removed,      then minced
1 sweet red pepper - roasted, peeled, & seeds removed
3oz Greek Kasari cheese 1/8" diced
12 capers
1 tsp chives
Smoked paprika to taste
Kosher salt to taste
E.v.o.o. To taste
Paximathia to serve ( this is Greek for toasted bread made in to crackers)
Season the beef w salt and smoked paprika, mix well.
Season the meat directly (this makes a huge difference in the end)
Add everything but the capers and mix a second time.
Pack the meat mixture in a 1 1/2" mold.
Garnish w capers.
Enjoy!

Salmon & shrimp Valentino
8oz salmon
4 diver scallops
4-5 USA gulf shrimp
1/2 cup heavy cream
1 cup fresh spinach
1 tbsp sun dried tomatoes chopped
1 tbsp fire roasted red pepper chopped
2 tbsp freshly grated Romano cheese
1 tsp fresh garlic
1 tbsp Olivia's garlic butter
1 tsp E.V.O.O.
3 oz white wine
1 cup rice pilaf
Puff pastry baked golden brown

Cocktails:
Cupid's fizz
Gin
Orange juice
Sparking water or club soda
Simple syrup
Fresh strawberries
Muddle the strawberries w the gin and simple syrup, add ice and oj, shake.  Top w the sparkling water and garnish w fresh strawberries.

Raspberry Italian soda
Chambord
Club soda
Heavy cream
Whipped cream
Fresh raspberries
Pour 2oz chambord into the bottom of glass, add the club soda, then add a bit of heavy cream without stirring (for effect) then top w whipped cream and raspberries. Give a stir as you drink.