Dirty Martini, with fried blue cheese stuffed green olives and honey

A number of chefs at independent or small chain restaurants are also innovating with salt and sweet as a way to add interest and increase sales at the bar.
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At Tamo Bistro & Bar at the Seaport Hotel in Boston, chef Robert Tobin accidentally created the Dirty Martini, a salty and sweet combo of fried blue cheese stuffed olives served with honey harvested from the hotel’s rooftop beehives. Initially, Tobin was just making the fried blue cheese stuffed olives, but after a first taste he thought they were too salty. He tried several variations in cheese, olives and crust, but nothing solved the problem. Then, while making a spicy-and-sweet dip, Tobin tried some honey and knew it was a perfect solution.

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Warm Citrus Olives with Rosemary and Garlic

Don’t weekends go way too fast? After a long week at work, I completely look forward to Friday night. It is the beginning of the weekend. In addition we have our Friday night tradition of wine and appetizers. Our Friday night this week was filled with friends and great cheeses. DSC01532
Our dear friend brought a very special bottle of wine to celebrate Friday night. It was a bottle I have never had before and now has become a new favorite. Seven Stones Winery sits east of St. Helena. Ronald and Anita Wornick didn’t take long after they purchased 45 acres for their family estate, to take on the exceptional task of creating some of the best wine. They only produce 400 cases, and dedicate to a single varietal –Cabernet Sauvignon.DSC01512

As quoted on their website – “Seven Stones is comprised of just under three acres of vines and a winery on the Wornick family estate in St. Helena. From small, meticulously cultivated vineyard parcels, we produce a limited amount of some of Napa Valley’s most sought after Cabernet Sauvignon.”DSC01507 Continue reading

Greek Island Omelet

“In Greece, eggs are eaten as a meal later in the day,” according to the writers of Olives, Feta, Phyllo & More by the Holy Trinity Greek Orthodox Cathedral.

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Greek Island Omelet

From Matina Nicholas in Olives, Feta, Phyllo & More: Classic & Contemporary Greek & American Cuisine.

INGREDIENTS: 1/4 onion, chopped # 1/4 cup canned artichoke hearts, rinsed and drained well # 9-ounce bag fresh spinach # 1/4 cup plum tomatoes, chopped # 4 eggs # dash of black pepper # 2 tablespoons pitted ripe olives, rinsed and sliced

METHOD :Spray small non-stick skillet with no-stick cooking spray. Heat over medium heat until hot.

Cook and stir onion 2 minutes until crisp-tender. Add artichoke hearts. Cook and stir until heated. Add spinach and tomatoes; toss briefly. Remove from heat. Transfer vegetables to small bowl.

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The olive: History & Production

The Olive tree dates back to early ancient times in both biblical and classical writings. In these early writings, the olive oil is referenced as a symbol of both goodness and purity, and the tree represents peace and happiness. In ancient times, the oil was also burnt in sacred lamps at temples during the Olympic Games, and the victor was crowned with its leaves.

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Olives have been cultivated since prehistoric times in Asia Minor. Today olives are commercially produced in Spain, Italy, France, Greece, Tunisia, Morocco, Turkey, Portugal, China, Chile, Peru, Brazil, Mexico, Angola, South Africa, Uruguay, Afghanistan, Australia, New Zealand, and California. The Mediterranean area produces 93% of the olive production. Currently there are some 800 million olive trees being cultivated. California is the only state where olives are grown commercially. Over 90% of the olive production is used to make olive oil.

The Olive tree is considered an evergreen tree. These trees can live to be over 2,000 years old. They grow 20-40 feet high and begin to bear fruit between 4 and 8 years old. The tree blooms with small whitish flowers and have a wonderful fragrant.

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Greece 2-1 Ivory Coast World Cup 2014

Match report: Georgios Samaras’ penalty puts the Greeks through to last-16

ivory_v_greece2Absolutely astonishing scenes in Fortaleza – a 90th minute Georgios Samaras penalty has sent Greece through to the last-16 of this World Cup against all odds as Ivory Coast ended their campaign crestfallen.

It had looked for all the world that Didier Drogba, Yaya Toure and co were heading to the knockout stages when Wilfried Bony cancelled out Andreas Samaris’ first half opener.

But Samaras was felled in the box by substitute Giovanni Sio in stoppage time and coolly slotted home.

GOAL! GREECE 2-1 Ivory Coast (Samaras pen 90)

Samaras, who hasn’t scored for Greece for TWO YEARS, steps up…

…and SCORES!!!!! GREEKS ARE THROUGH!

Cool as you like. Barry guessed correctly to his left but there was too much weight behind that.

Read more: http://www.dailymail.co.uk