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/
Crispy Latkes topped w a fire grilled Filet Mignon
Drizzled w a Balsamic DATE reduction all served w a side of freshly roasted Kale & Brussels sprouts….
3 lbs mashed potatoes (red skins can be left on)
1 cup scallions - chopped
1 lb shredded Yukon potatoes (peel first) - rinse and lay on top paper towels
1 lb shredded sweet potatoes (prepped same as the Yukon’s)
4 oz sour cream
1 tbsp fresh thyme
1 tbsp fresh rosemary
1/2 tsp white pepper
1/2 tsp kosher salt
3 tbsp garlic butter
2 cups crispy bacon bits
1/2 tsp nutmeg freshly grated
1 tsp baking powder
4 tbsp corn flour
Combine all ingredients (except shredded potatoes) in a mixing bowl. In a heavy cast iron pan, put 3 tbsp vegetable oil, & turn heat on medium-high. Form 3-4” round latkes approx 1/2 a 1” thick. Gently place the latkes into the shredded potato mix. Carefully place in hot pan. Brown on one side. Using your spatula, flip to brown on the opposite side. Enjoy!!
Baileys strawberries & cream
Fresh sliced strawberries
Fill glass w ice. Add Baileys, rumchata, vanilla vodka, & a hint of cream. Shake. Strain into a martini glass. Garnish w fresh sliced strawberries. Cheers!
My Main Squeeze:
Ketel 1 Grapefruit rose vodka
Splash of oj
Splash of grapefruit juice
Grapefruit club soda
Fresh “squeezed” blood oranges & grapefruits
Fresh mint garnish
Fill glass w ice. Add the vodka, grand Mariner, juices, & fresh fruit. Shake. Pour into serving glass and top w grapefruit club soda. Garnish w a mint sprig. Cheers!