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Olivia’s cooks up Blackened Ribeye served along w slow simmered Black Eyed Peas

YORK TOWNSHIP, PA — Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday. For mor...
Blackened Ribeye

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

Blackened Ribeye inside

For more information: https://www.oliviasgettysburg.com/

Blackened Ribeye served along w slow simmered Black Eyed Peas and a Baked Idaho Potato…

Blackened Ribeye
1 tsp old bay
1 tsp Black Pepper
1 tsp Cayenne Pepper
1 tsp granulated Garlic
1 tsp granulated Onion
1 tsp sea salt
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp curry
1 tsp Oregano
1 tsp Chili Powder
2 - 12 oz Ribeye
Toss all seasonings together and mix.
Pre-Heat cast iron skillet on high.  Add 2 tbsp E.V.O.O. Coat both sides of ribeye w seasoning.  Gently place ribeye on skillet.  Sear on both sides for approx 4 minutes each side. Enjoy!

Slow Simmered Black Eyed Peas

 

 

 

Garlicy Asiago Rabe:
Rabe - chopped
Scallions - chopped
Asiago Cheese - shaved
Garlic - freshly chopped
Garlic Butter
Pepper flakes
Lemon Zest
E.V.O.O.
White wine
Rinse, then blanch Rabe.  Sauté scallions in garlic butter & E.V.O.O. Add Rabe.  Deglaze w white wine.  Add pepper flake. Toss together w Black Eyed Peas.  Garnish w Asiago Cheese.

Baked Idaho Potato
2 - Idaho potatoes
Wash & dry. Rub w E.V.O.O. Season all over w sea salt, black pepper, & granulated garlic.  Bake at 375*F until crispy on outside and soft on inside, approx 45 mins.  Enjoy!

Mocktails :
In honor of the trending #dryjanuary, here are two cocktails just as flavorful but without any alcohol content.

Heated Mango Mule

 

 

 

 

 

 

 

Winter Berry Fizz