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: https://www.oliviasgettysburg.com/
Fire grilled Pork Chops all’s Bruschetta Kalamata
Served w toasted Nutty Basil Pesto cream sauce & served over Angie Hair Pasta .
Bruschetta Kalamata Pan Sauce
2 tbsp garlic butter
2 tbsp E.V.O.O.
1/2 cup carrots- finely diced
1/2 cup onions – finely diced
1/2 cup celery – finely diced
1 tbsp garlic – chopped
1/2 cup zucchini – shredded
3 tbsp Basil – chopped
1 cup Canned Italian Tomatoes
1/4 cup capers
Pinch kosher salt
Pinch black pepper
1/2 cup Kalamata Olives pitted & diced
Heat the E.V.O.O. In a large cast iron pan on high. Add celery, onions, carrots, & garlic. Sauté until translucent. Add the tomatoes, Basil, salt, pepper, olives, zucchini, & capers. Simmer for approx 3-4 min.
(All the goodies you raid the fridge for in the middle of the night, but delicious anytime!)
360 chocolate vodka
Crushed Rees’s peanut butter cups
Reese’s whipped cream
Fill glass w ice. Add chocolate vodka, chocolate liqueur, vanilla vodka, & cream. Shake. Strain into martini glass and garnish w Reese’s whipped cream and crushed peanut butter cups. Cheers!
Fizzy Coco Cucumber
1800 coconut Tequila
Stoli cucumber vodka
Toasted coconut seltzer water
Fresh cucumber slices
Fill glass w ice. Add lime wedges, cucumber slice, cucumber vodka, & 1800 tequila. Shake. Line serving glass w long cucumber slice. Pour mix over, & top w Seltzer. Cheers!!