1 qt olive brine

that could've made 12 quarts of dirty martinis! [g]

12 quarts of quite dirty martinis. I suppose my idea
of dirt is relatively sanitized.

My ratio would be 1 1/2 oz gin, 1/2 oz vermouth plus 1 tsp olive
juice. 1/2 tsp might be enough though.

It may again be a function of my current
enhanced salt sensitivity, but I was thinking
a half dose was plenty.

I wonder if you took the leftover meat-infused
marinade and boiled and strained it, whether the
resulting liquid could be reused for something
interesting. There are other pork-infused
cocktails, after all.

I tried bacon infused whisky once and was not impressed at all.
There's a reason that fad died quickly!

Now there are various smoked beverages, with
perhaps a less violent hit of that aspect. I've
read about but have not encountered these.

Title: Georgian Satsebeli Sauce
Posted by:Shushanik

Thanks, Shushanik.

You can serve it with everything: meat, cutlets, pasta, or use it
just as a dipping sauce. The only important thing: don't warm it!
Satsebeli sauce should be served cold!

Funny thing was I was thinking to fry it a bit
in lard or olive oil.

Grilled scallops on tomato-avocado salad with olive-lime vinaigrette categories: Canadian, main, shellfish, salad
servings: 4

h - vinaigrette
2 Tb lime juice
4 Tb EVOO
2 Tb minced Italian parsley
1 ts sliced lemon balm
s, p
h - salad
6 yellow tomatoes
s, p
4 red tomatoes
2 avocadoes
1 Tb fresh lemon juice
1 Tb sour cream
1 ts minced chives
1 ts Tabasco
8 sea scallops
1 Tb sunflower oil
2 c mesclun
fresh herb sprigs

Combine dressing ingredients, mix well, and season
to taste.

Slice yellow tomatoes thin. Season with salt and
pepper and set aside.

Destem red tomatoes. Blanch in salt water, shock in
ice water, and peel. Squeeze out juice and seeds and
dice flesh 1 cm. Set aside.

Remove flesh from avocadoes and dice 1 cm. Sprinkle
with lemon juice and set aside.

Combine red tomato and avocado dice with sour cream,
chives, and Tabasco. Season.

Halve scallops, brush with sunflower oil, and season.
Grill until done, about 2 min a side.

Arrange the sliced yellow tomatoes in a rosette around
each plate. Place a bit of mesclun in the center and
dollop a few spoons of the avocado-tomato mixture over.
Arrange 4 scallop halves on each salad and drizzle with
vinaigrette. Garnish with fresh herb sprigs.

after Kai Lermen, The Fleuri at the Sutton Place Hotel,
Vancouver, via Recipes from Granville Island
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