We are in the kitchen with Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg.
For more information: www.olivias.biz
Greek style lamb kabobs
2lb lamb leg cut into 1 1/2 oz pieces
1 cup e.v.o.o.
1oz balsamic vinegar
2oz chopped garlic
1tbsp dry oregano
1pinch salt
1 pinch black pepper
3oz water
1 lemon zested & juiced
Mix all ingredients together and let marinade for at least 2 hours
Soak wooden skewers in water for 2 hours before prepping to prevent burning
Chargrill to an internal temperature of 120• F
Grilled kalamari
Fresh kalamari chargrilled, then drizzled w our balsamic vinaigrette dressing& fresh squeezed lemon all served over our hummus & garnished with capers
Ratatouille
2 eggplants peeled & cut into 1" squares
1zucchini peeled & cut into 1" squares
1onion chopped
1 green pepper chopped
1 carrot chopped
2 celery stalks chopped
2tbsp fresh garlic
1/2 cup roasted red pepper
20oz Italian canned plum tomatoes cut into strips
1/2 cup sun-dried tomatoes plumped & cut into strips
1cup fresh basil chopped
1/2 cut e.v.o.o.
4oz butter
12oz leeks chopped
1/2 cup fresh dill chopped
2oz Romano cheese
Heat the butter e.v.o.o. & garlic in pan
Add onions, carrots, celery& sauté for 1minute
Add all other ingredients except for the tomatoes, dill, basil, & Romano cheese
Sautée until eggplant becomes tender
Add tomatoes, simmer for 10-15 minutes
Add fresh herbs
Add Romano cheese, stir and simmer for an additional 2-3minutes
Cocktails
Starburst
Bacardi dragon berry rum
Lemonade
Grenadine
Fresh squeezed lemons
Add all ingredients over ice and shake shake shake! Tastes just like a strawberry starburst candy
Cinnaswirl martini
Rumchata
Captain Morgan
Amaretto
Heavy cream
Add all ingredients and shake well, then pour into a martini glasses rimmed w brown sugar
