Cooking fire grilled caramel chicken and asparagus 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This is an archived article and the information in the article may be outdated.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.

YORK TOWNSHIP, Pa.–Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday.

For more information:

Fire grilled caramel chicken & asparagus served w brown wild rice & baked apples

Brown wild rice w fresh sage & rosemary:
2 cups brown wild rice
4 1/2 cups boiling chicken stock
1 cup celery chopped
1 cup carrots chopped
1 cup onion chopped
1 tsp sage chopped
1 tsp rosemary chopped
1 tbsp fresh garlic chopped
4 tbsp butter
1 tsp salt
1/2 tsp black pepper
Sauté all the veggies together, add chicken stock, salt, & pepper.  Bring to a boil. Add the rice and butter and bring to a boil again, stirring constantly.  Reduce heat to low and let simmer for approx 30 mins.

Baked apples
6 Fuji apples
1 1/2 tsp cinnamon
1/2 cup brown sugar
6 oz butter softened
1/2 tsp ground nutmeg
1/4 tsp ground anise
1/2 lemon zested and juiced
2 cups apple cider
Wash and core apples.  Save the core and cut the bottom off of the core(this will be used to plug up the bottom of the apple). Mix all remaining ingredients & stuff into the apples.  Place apples in a baking dish.
Fill the baking dish 3/4 of the way to the top w apple cider.  Bake at 325* F until fork tender, approx 45 mins.

Apple ginger mule
Stoli salted caramel vodka
Ginger liqueur
Ginger beer
Fresh chopped apples
Place a few chopped apples in glass along w ice, ginger liqueur, vodka, & cider, shake.  Top off w ginger beer and the rest to the chopped apples

Pumpkin pear fizz
Captain Morgan jack o blast
Pear nectar
Fresh chopped pears
Ginger ale
Fill glass w ice, add captain Morgan, and pear nectar, shake.  Top off w ginger ale and fresh chopped pears.