Scallops and Orzo Salad
I need a drink . . .
This Noodle has been particularly tangled for the past several days, thanks to those little unexpected glitches in my daily routine that not only keep me on my toes but also occasionally throw me off-balance. I've had to rearrange my priorities several times to accommodate the unexpected, which means that more leisurely pursuits such as blogging and commenting have dropped to the bottom of my to-do list. But finally, my equilibrium seems to be returning as I finish up the last of my assignments and I look forward to sharing some new blog entries. I say that calls for a toast! Even better, I raise a glass in relief celebration and offer it as a between-post refresher.
Earlier this month, the magnificent Diva on a Diet of Beach Eats invited all mix-master wannabe's to join her for the first Thirsty Thursday Challenge by submitting our own creative libations featuring a specified spirit or other ingredient. For this inaugural event, the booze of choice was gin. Given my past few days, I happily turned over this opportunity for liquid glory to resident mixologist, Mr. Noodle, who created a simple, satisfying quencher. But I did manage to summon enough initiative to contribute an easy and delicious summer-on-the-seaside dish. After all, it's never a good idea to imbibe on an empty stomach . . .
Calama-Ginger Sipper
Mr. Noodle will be the first to say that this is not a game-changing original drink recipe but it scores high points nonetheless. As the Diva pointed out on her Thirsty Thursday Challenge post, gin pairs wonderfully with all manner of fruit, particularly of the citrus variety. Having converted my dear husband to the sweet-tart joys of calamansi, he chose this ubiquitous Filipino fruit and a ginger-infused simple syrup to flavor his Bombay Sapphire gin.
For one drink
3 Tbsps ginger infused simple syrup
Your favorite gin
Tonic water
Slice of ginger for garnish
Fill an Old Fashioned/lowball* glass with ice and add ginger syrup and calamansi juice. Pour gin until halfway up the glass, then top with tonic water. Garnish with a thin slice of ginger and start sipping!
(*For this presentation, Mr. Noodle strained the drink into a martini glass)
Scallops and Orzo Salad
While Mr. Noodle was busy concocting his concoction, I put together a seafood and pasta salad to complement the fresh, citrus flavors of the drink. This recipe is so simple that it really isn't one - just toss together a few ingredients and enjoy!
Yields 2 to 4 servings
1 lb scallops, poached
1 cup orzo
Red onion, thinly sliced
2 large tomatoes, seeded and coarsely chopped
Basil, shredded
Olive oil
Red wine vinegar
salt and pepper
Lettuce leaves (I used red leaf)
To make:
Poach scallops, then drain and set aside to cool; cook orzo as directed and drain well. In a bowl, toss orzo, onion, tomatoes and cilantro with olive oil and red wine vinegar, and season with salt and pepper (amounts vary to taste). Spoon pasta and vegetable mix onto a whole lettuce leaf on a small place and top with poached scallops. Serve and enjoy!
Calama-Ginger Sipper
Mr. Noodle will be the first to say that this is not a game-changing original drink recipe but it scores high points nonetheless. As the Diva pointed out on her Thirsty Thursday Challenge post, gin pairs wonderfully with all manner of fruit, particularly of the citrus variety. Having converted my dear husband to the sweet-tart joys of calamansi, he chose this ubiquitous Filipino fruit and a ginger-infused simple syrup to flavor his Bombay Sapphire gin.
For one drink
3 Tbsps ginger infused simple syrup
(1 cup water + 1 cup sugar + 1" piece of fresh ginger = bring to a boil until sugar dissolves; remove ginger and let cool)
1/2 oz calamansi juice (approx 2 Tbsps)Your favorite gin
Tonic water
Slice of ginger for garnish
Fill an Old Fashioned/lowball* glass with ice and add ginger syrup and calamansi juice. Pour gin until halfway up the glass, then top with tonic water. Garnish with a thin slice of ginger and start sipping!
(*For this presentation, Mr. Noodle strained the drink into a martini glass)
Scallops and Orzo Salad
While Mr. Noodle was busy concocting his concoction, I put together a seafood and pasta salad to complement the fresh, citrus flavors of the drink. This recipe is so simple that it really isn't one - just toss together a few ingredients and enjoy!
Yields 2 to 4 servings
1 lb scallops, poached
1 cup orzo
Red onion, thinly sliced
2 large tomatoes, seeded and coarsely chopped
Basil, shredded
Olive oil
Red wine vinegar
salt and pepper
Lettuce leaves (I used red leaf)
To make:
Poach scallops, then drain and set aside to cool; cook orzo as directed and drain well. In a bowl, toss orzo, onion, tomatoes and cilantro with olive oil and red wine vinegar, and season with salt and pepper (amounts vary to taste). Spoon pasta and vegetable mix onto a whole lettuce leaf on a small place and top with poached scallops. Serve and enjoy!
Many thanks to the Diva on a Diet for hosting such a refreshing event!
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