YORK TOWNSHIP, Pa. -- We are getting you ready for Mother's Day with a couple dishes from the sea cooked by Harry and Adrienne Tassou from Olivia's Authentic Mediterranean Cuisine in Gettysburg.
Diver scallops served over wild mushroom couscous served with a side of blackberry bacon jam
For the blackberry bacon jam:
1 1/2 lbs bacon chopped into 1inch pieces
2 med red onions diced
3 garlic cloves peeled & smashed
1/4 cup balsamic vinegar
1/2 cup packed dark brown sugar
1/4cup pure maple syrup
3/4cup brewed coffee
In a large skillet, cook bacon till crisp. Set bacon aside and save the bacon drippings. In your skillet(still full of bacon flavor), place chopped red onions, & half of the bacon drippings. Cook onions until translucent, deglaze with balsamic vinegar & coffee. Add maple syrup, brown sugar, & blackberries. Cook approx 1-3 minutes. Add the bacon & reduce heat to low-med stirring until a nice thick consistency.
Chargrilled swordfish topped w a pineapple mango chutney all served over ginger infused jasmine rice along w stir fried veggies.
Pineapple mango chutney:
1cup chopped pineapple
1 cup chopped mango
1/2 cup chopped assorted color bell peppers
2tbsp fresh chopped cilantro
3 limes, juiced
Salt & pepper to taste
Honey & aloe Vera to taste
All ingredients finely chopped and tossed together... No cooking required!
Mom most definitely deserves one of these on Sunday!
Splash of pineapple juice
Fresh squeezed oranges
Shake all ingredients w ice, strain into martini glass
To make it extra special, garnish w an edible orchid
Caribbean kiss martini
Goslings dark rum
Hint of cream
Shake all ingredients over ice, strain and serve in a martini glass rimmed w brown sugar