We are in the kitchen with Harry and Adrienne Tassou from Olivia's Authentic Mediterranean Cuisine in Gettysburg.
Meditteranean kale & seafood meatballs
1lb fresh salmon freshly ground
1lb fresh tilapia freshly ground
1/2 lb crawfish freshly ground
1 oz fire roasted red peppers finely chopped
1 oz sun dried tomatoes finely chopped
1 cup kale coarsely chopped
1 tsp Greek oregano
1 Tblsp fresh chopped mint
1 tsp chopped garlic
2 Tbsp Italian bread crumbs
1/2 tsp ground cumin
1/2 tsp old bay
Mix all ingredients together and form 4 oz meatballs. Place in a baking dish, cover and bake at 325* F until internal Temperature reaches 140*F
To be served over tortellini pasta and drenched in our deliciously creamy garlic & kale infused blanc sauce.
Peach pomegranate fizz
Deep Eddy's peach vodka
Pama pomegranate liqueur
Muddle the fruit, add the peach vodka, the pomegranate liqueur, and the peach nectar w ice & shake.
Top off w ginger ale
Orange coconut creamsicle
Svedka orange creamsicle vodka
Coconut almond milk
Add all ingredients over ice & shake OR may be blended for a delicious frozen drink!