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Serving up dishes from the sea with Olivia’s Authentic Mediterranean Cuisine

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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!

 

Cocktails

Mommytini

Mom most definitely deserves one of these on Sunday!

Citrus vodka

Midori

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

Kahlua

Amaretto

Hint of cream

Shake all ingredients over ice, strain and serve in a martini glass rimmed w  brown sugar