This Podcast is Delicious (Marco Timpano & Ali Hassan)

Eat & Drink with Ali Hassan & Marco Timpano

Bringing over a quarter century of restaurant experience to the podcast table, comedians Ali Hassan & Marco Timpano discuss, lament & come to terms with Food & Drink. 

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: SCOTCH BONNET & MILK PUNCH

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Milk Punch:

• Stubby glass
• Ice
• 2 oz Bourbon
• 1oz Dark Rum
• Half oz simple syrup
• Shake & pour
• Grate Nutmeg on top like it's going out of style and you've got a full supply.

PEPPER SAUCE!

• a dozen Scotch Bonnet peppers 
• 4 cloves Garlic
• Juice of 2 Limes
• 2 tbsp Apple Cider Vinegar
• 1 tsp Salt (or to taste) 
• 1 tsp Honey (or more. Go crazy!)
• Boil 1 L of water. Remove stems from peppers, and skins from garlic.
• Dump peppers in boiling water for 30-40 seconds (This is to get rid of germs & bacteria).
• In a blender, add all the ingredients and purée to a thick-ish sauce. Keep your distance when you open the cover of the blender - Don’t be a hero!!
• Taste a teeny bit for the salt/sweet/heat mix and adjust accordingly.
• Serve proudly to the people you love. Worst case, they will cry. Best case, they will start to sweat a little and feel euphoric. (this should actually be an illegal substance, as I think about it)

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Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: FUL or Ful Medames & Cuba Libre

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Cuba Libre:

• Ice in tall glass
• 1.5 oz Light Cuban Rum (if available)
• half oz of Lime Juice
• wedge of lime
• 4oz Cola, top up glass (who we kidding only Coke will do in this)
• Drink it like you're in Havana

Ful Medames:

All right don’t come @ me, Egyptians! I know I know, everyone’s got their family recipe and the “right way” to make this but forget all that and accept that this is just delicious, even if it’s not how your mom made it.

• 1 can of fava beans 
• Olive oil 
• 1 tsp cumin seeds 
• 2 cloves garlic, minced 
• 1/2 medium onion, small dice
• 1/2 tomato, diced
• 1 tbsp tomato paste
• 1 tsp harissa
• Fresh lemons 
• Salt
• water
• “Accoutrements"

• Place a heavy saucepan over medium heat for a few minutes.
• Add 2 tbsp of olive oil, cumin, onions and garlic. Fry for 2-3 minutes
• Add tomatoes, tomato paste and harissa.
• Add salt and 2 tbsp of lemon juice and cook over medium heat for 10 min.
• Check every 3 min and add 1/4 cup of water if it sticks to the pan. 

Your final result should have some lemony-tomato tang, a cooked garlic taste, enough salt and very little excess water. 

For garnishes/toppings you have TONS of options: ground cumin, paprika, chili flakes, fresh tomatoes, chopped raw onions, fresh parsley, fresh cilantro, chopped chillies, hard boiled eggs, and tahini sauce!

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: LENTILS, Part 1 & Espresso Corretto

Fear not friends this will be the first part of several episodes on Lentils.

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Espresso Corretto:

This is why espresso puts all other coffee's to shame, you never put a shot in your French press right? It can't handle it. Well this little shot of caffeine can handle any booze you throw at it.

• 1oz to 1and a quarter oz of Espresso in an espresso cup, not a tea cup, not a demi tasse not a beer stein.
• 1 to 2 glugs of Grappa (or Sambuca or Whiskey)
• enjoy

Indian Lentils - "DAAL"

Yeah, maybe this is more stuff than you bargained for, but this is the best daal you will eat. A combination of North and South, and tangy and spicy and comforting!

• 1 cup split orange lentils (Masoor)
• Water or Stock
• 3/4 tsp turmeric
• 1/2 tsp cayenne powder
• 3/4 tsp salt
• 1 tbsp of Garlic-Ginger paste
• 1 tsp fresh chilies
• Fresh lemon juice
• 1/4 tsp of tamarind paste (not pulp)

Tarka:

• 3 tbsp of oil
• 1/2 small onion
• 20 curry leaves
• 1/2 tsp mustard seeds
• 3/4 tsp of cumin seeds
• Optional garnish: Fresh julienned ginger and fresh coriander leaves

• Pick through the lentils for any obvious pebbles or other debris.  Rinse under running water until the water runs off clean
• Add rinsed (and drained) lentils to a pot over medium-high heat, plus 3 1/2 additional cups of water (NOTE: If you want to make a daal SOUP instead of a STEW add, 5 1/2 cups of water at this stage and then follow the recipe identically)
• Add dry spices, Garlic-Ginger paste and fresh green chilies.  
• Once mixture comes to a boil, add fresh lemon juice to taste and tamarind. Lower heat to medium-low and let simmer for 25-30 minutes
• TARKA (flavoured oil): start by adding oil to a frying pan heated to medium-high.  Add onions and fry.  As soon as onions start to brown slightly, add mustard seeds, cumin seeds and curry leaves.  Fry for another 60-90 seconds and add to the daal.  Stir, let sit for 5 minutes, covered, and serve with a steaming bowl of basmati rice!

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Cherry Tomato & Aperol Spritz

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Aperol Spritz

This is the drink you have when you are wearing your designer sunglasses, white pants and some light sweater tied jauntily around your shoulders...if you can stomach that then this is the drink for you.

• Ice in a stemmed glass
• 2 oz of Aperol
• 3 oz Prosecco or Sparkling wine
• glug of soda
• half an orange wedge
• stir

Cherry Tomato Salad:

• pint of cherry tomatoes, sliced in half
• 1/2 tsp of sea salt
• chives and tops of green onions, chopped finely
• red onions, diced finely
• vinaigrette with olive oil, balsamic vinegar, apple cider vinegar (ratio of 3:2:1)
• 3 basil leaves, sliced
• touch of maple syrup
• toast some olive bread and rub with garlic
• Toss cherry tomatoes with salt, greens, onions, vinaigrette and maple syrup.
• Let sit for 30 minutes
• add olive bread cut in cubes, toss into salad and serve (as a panzanella type of salad) or assemble the cherry tomatoes on top of slice of olive bread (as a bruschetta)
• live your best life

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Cauliflower & Sea Breeze

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Sea Breeze

If you want to drink like a Kennedy but don't want all the baggage of a political career. May we suggest you indulge in this libation.

• Ice in a tall glass
• 4 oz Cranberry juice
• 1 1/4 oz vodka
• 1 oz Grapefruit juice
• wedge of lime
• stir

Stir-Fried Cauliflower:

Everyone who has eaten Indian food knows about Aloo Gobi - the classic Potato Cauliflower dish. Tasty, but often mushy. Here's a sexy adjustment to that classic.

• 2 tbsp oil or ghee
• 2 medium potatoes, peeled and cut into smallish cubes
• 1 cup Cauliflower, cut into similar shapes
• 1 cup of Broccoli, cut small
• 1/2 onion, minced
• 2 cloves garlic, minced and smashed
• 1 tsp cumin
• 3/4 tsp tumeric
• 1 tsp chili powder
• salt to taste
• 1 tbsp sweet tamarind chutney
• 2 tbsp coconut-cilantro chutney
• 1 1" knob of ginger, peeled julienned

• over medium heat in a large saucepan, add olive oil
• add onion and sauté until it starts to brown
• add garlic, cumin, turmeric and chili powder - fry for 2 minutes, stirring so it doesn't burn
• add potato, fry for 3-4 minutes, then add 1/4 cup of water, cover and steam for 5 minutes
• add cauliflower and broccoli, stir, cover and steam for 3-5 minutes or until they JUST start to soften (not going for mushy here!!)
• add salt, and stir in both chutneys. Add ginger as garnish and serve as an accompaniment to rice and some other dish that will fill you up as much or more than this one. This will impress people's tastebuds so you prepare yourself for compliments.

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Salsa & Paloma

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Paloma:

Thank you Mexico! Tequila or "god's tears" has brought us so many blessing when it comes to cocktails. Don't box in tequila solely in the Margarita department--though it is quite a wonderful department. Instead .why not have this lovely drink available for your guests when they come to your Fiesta!

• Rim a tall glass with salt
• Ice in a tall glass
• 4 oz Grapefruit soda
• *please note many online receipe's call for grapefruit juice and soda with simple syrup, I say cut out the middle man and get some Grapefruit soda and you are off to the races.
• 2 oz tequila
• 1 oz Grapefruit juice
• half oz of Lime juice
• Stir like the cocktail like beat of a dove's wings.

Salsa:

AIYEE YAYEE YAYEEE!! Bursting with flavor and freshness, this salsa ROCKS with nachos, as an accompaniement to steaks, chops, fish filets, and even added by the tablespoon to your omelet recipes! Someone was once quoted as saying "it's like the Merengue in your mouth". That someone may or may not have been me. - Ali

Ingredients:

1 large ripe Tomato, cut into quarters

1/4 of a medium-sized red onion

A sliver of a Scotch Bonnet pepper (or whatever you can handle)

1 garlic clove

juice of 1/2 lime

1/4 cup of fresh coriander, washed well

1/2 tsp coarse salt, or to taste

1/2 pickled jalapeno, plus 1 tsp of pickling juice - optional

1. Add all the ingredients into a food processor or blender. Blend into a sauce or pulse repeatedly, for a chunkier salsa

2. Pour into a bowl.

3. Sit back, enjoy, and compose a goodbye song to jarred Salsa.

MUY PICANTE Y MUY DELICIOSO! (Either that means spicy and delicious or delicate as a pecan. Either way, its magical stuff)  

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Ghee & B-52

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

B-52

This is a layered drink, it has to have 3 distinct layers otherwise you've just made a mess.

• a shot glass
• turn a spoon (teaspoon, cocktail, espresso --the point is it should be smaller)
• you want to pour in the denser booze in first.
• Pour into one third of your glass with Khalua
• Slowly pour into one third of your glass
• Then slowly pour Bailey's, one third of your shot glass.
• it should be sitting neatly onto of your Kalua
• Then slowly but surely pour the Grand Marnier on top of the Bailey's
• It should sit onto of the Bailey's and make a lovely effect.
• Then shoot that shit back like you don't care what it looks like.

GHEE

• BUTTER!

That's the one and only ingredient you need. And then you have to clarify it. The second best way to do demonstrate that...since I didn't film myself doing it, is to link to someone else's demo. Click on this VIDEO for a great tutorial.

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Coconut Curry & Island Cafe

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Island Cafe

This is a drink can be made in a variety of ways, the base of it is going to be coconut no matter how you slice it, otherwise it is not an Island Cafe.

The important thing to remember is to check your coconut milk product, because it may not work for the diet or meal plan you may be following as we found out in the episode. So if you really want to get technical this coffee is going to be most similar to a Cortado.

• espresso shot or 2 depending on the day you are having.
• coconut milk 2 oz heated.
• coconut whipping cream --the kind you get in the spray can.

Pour your coffee into a Demi-tasse (if you don't know what that is whatever the equivalent to one third of a regular coffee mug would be. If you live in a cave you can use a coffee mug in a pinch. Then pour in your warmed coconut milk. Followed by a bit of the coconut whipped cream. Onto of which you can grate nutmeg, or use desiccated coconut, or cinnamon.

• add a little glug of island liquor to this coffee drink and everything will be alright. Dark Rum would be my choice, even though Bailey's works well too. Ireland is an island right? However you top it up... enjoy!

EGGPLANT COCONUT CURRY

There are so many curries, and so many ways to make them. If this arena mystifies you, always keep in mind that a curry is essentially a stew. With enough flavour to kick a stew's ass and rub its face in dirt. Here's a South Indian-Influenced curry for you...feel free to add mustard seeds and curry leaves if you have them, at the same point that you add the cumin seeds. Enjoy!

Ingredients:

3 tbsp cooking oil

2 medium onions, chopped finely

1/2 tsp cumin seeds, whole

4 tsp pureed garlic & ginger (VIDEO for “GOG”: https://www.youtube.com/watch?v=VM66r1pL0sA&t=2s)

1 tsp curry powder

1 tsp cumin seeds, ground

½ tsp chili powder or cayenne pepper

1 large tomato, diced 

1 can (12 oz.) coconut milk

1 Japanese eggplant, cut into ½ cubes

2 cups of cauliflower florets

optional: 1 cup of chopped red bell pepper

¼ fresh cilantro, chopped

Salt, to taste

• Heat ½ the oil in a large pot. Add the onions and fry over medium-high heat. 
• As they begin to brown slightly, add the cumin seeds.
• Continue to fry for another few minutes, then add the curry powder, and garlic & ginger. Fry for 5 minutes. 
• Add the tomatoes and salt, stir, cover and cook over medium heat for 5 to 7 minutes or until the tomatoes start to separate from the oil. Taste for the right amount of seasoning and add more oil if necessary. 
• Add the coconut milk, bring to a boil and add eggplants.
• Simmer for 5 minutes or until eggplant is softened, add cauliflower, cook for another few minutes (depending on how crunchy you would like them to remain) and then for the last two minutes of cooking, add the bell peppers. 
• Stir in cilantro and serve over basmati rice.

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Mulled Wine & Panettone

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

MULLED WINE

Look you are gonna get people who say use a dry french wine when you make mulled wine. I say like Sangria anything you have in the Red Wine department is gonna work and if you use a cheap bottle then just throw in more spice and no one will be the wise. Not even, Melchior and he was the pickiest of the 3 wise men.

In a pot

• bottle of red wine
• 1 orange, sliced into rounds
• 8 whole cloves
• 2 cinnamon sticks
• 5 cardamom pods
• 2 star anise
• 5 tablespoons sugar, (honey, or maple syrup will do nicely too)
• 1/4 cup brandy (or dark rum)

Let this holiday elixir simmer as long as you can. If you can't wait 20 mins will do, if you can 4 hours will make it a blessed experience. Then take a wedge of orange and jam 3 cloves into it and garnish the glass you serve it in with that, Forget the cinnamon stick in the glass, you don't need to poke anyone's eye out with this holiday drink.

PANETTONE

What can I say about this Christmas Sweet Bread? If you don't like raisins or candied fruit, I say get over yourself. This is a centuries old Christmas bread, learn to love it. Take a slab and dip it in your latte for .5 sec and then slurp up the soggy bread which has soaked up your coffee. Slice whatever Panettone you don't finish and make French Toast with it. I would call it Milanese Toast out of respect of it's origins. But that's me.

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Cranberry Sour & Empanadas

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

CRANBERRY SOUR

Ok so your Christmas dinner was a hit but you got left over cranberries all kinds. What you gonna do? Well if they are actual cranberries and not the gelatinous mess from a can, you can use it in a great post-holiday left-over drink and still be the Champ of the Holidays.

• In a cocktail shaker add ice
• 1.5 oz of Amaretto
• .5 oz of cointreau or triple sec or grandmarnier
• 1oz of OJ
• 1oz of Cranberry
• 0.5 oz of lime juice (more if you like it more sour)
• 0.5 oz of maple syrup if you have it, otherwise any liquid sugar like a simple syrup will do.
• Shake it up, pour over ice. If you have frozen cranberry throw some of those in. Mint always dresses this cocktail up too.

Drink it like the end of the year is coming.

EMPANADAS

It's like a pizza pocket with a South American twist.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Eggnog Martini & Sweet Potato

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

EGGNOG MARTINI

Eggnog is great but you want to impress your guests make them an Eggnog Martini. It is simple and only requires 3 ingredients. So don't be a Schmo this holiday make your eggnog sing.

• chuck some ice in a cocktail shaker
• 3 oz of eggnog
• 1 oz Brandy -or- Bourbon -or- Dark Rhum -or- Vodka (add a half oz more if your family is driving you crazy this holiday)
• .5 oz of Amaretto (any nut flavoured liquor will work in a pinch
• Shake that Martini like Santa's belly
• pour in a Martini glass
• grate some nutmeg or cinnamon or both on top.

Raise a glass and enjoy my friends!

SWEET POTATO MASH

Good old sweet potato, where you been all my life??

Hey...she's been here the whole time. Can you even wrap your head around the simplicity of this recipe??

3 Sweet potatoes, peeled and cut into disks or chunks

Butter or ghee

3 garlic cloves

Herbs of your choice: cilantro, chives, tarragon

Sea salt

• Saute the sweet potatoes over low heat, with butter and smashed cloves
• Low and slow on this, so that the garlic doesn't burn. Keep adding more ghee or butter as needed.
• Salt, taste...and then mash all of it with a fork. Make sure garlic is well mixed in.
• Serve warm garnished with herbs.
• Soak in the love that your guests heap on you as they look upon this dish like a lost lover that they should have never broken up with in the first place.

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Champagne Cocktail & Spaghetti Squash

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

CHAMPAGNE COCKTAIL

If you love champagne or sparkling wine, you might love this, if you don't love champagne it's probably not gonna be your thing.

• 1 sugar cube
• Angostura bitters (or whatever Bitters you have) throw a couple of dashes of the bitters on your sugar cube.
• Champagne add as much as you like in the glass you have
• Lemon or Orange twist for garnish

Some recipes call for some Cognac in this drink, but isn't in the classic recipe.

Raise a glass and enjoy my friends!

SPAGHETTI SQUASH

HAPPY NEW YEAR!! YOU CAN DO EVERYTHING YOU WANT THIS YEAR!! Well, maybe you can. I don't know you. But I know this - you can keep your costs down and your health up by eating more squash. its a great hands-off meal that can be a main or a side.

• Spaghetti Squash
• Salt, Pepper
• 1 tsp Butter or Ghee (Check out our Episode #8 for more on this!)
• Fresh cilantro or basil, chopped
• Lemon juice
• Optional: chilli oil
• Optional: seasoned

• Cut the squash in half, lengthwise. Season with salt and pepper and bake at 375 degrees for 50 - 60 minutes.
• Scrape out the strands of the squash with a fork and set aside. Discard the outer skins.
• Heat ghee in a saucepan, add 1 cup of squash. Add cooked beef, chilli oil, fresh herbs and a 1/2 tsp of lime juice and serve warm!

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In this glorious first mini episode: Ali & Marco discuss a "Pay What You Think" dining experience Marco recently had.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Hanky Panky & Chicken Tinga

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

HANKY PANKY

This drink dates back to 1935 when Ada Coleman from the Savoy Hotel made this cocktail with the fanciful name.

• Pitch some ice in a shaker
• 1.5 oz of Sweet Vermouth (that's the red one)
• 1.5 oz of Gin
• 2 dashes Fernet Branca
• Stir this bad boy 60 times
• Strain into a coupe glass if you have, otherwise any drinking vessel will do.
• Garnish by squeezing an orange peel over the top.

And bye Jove, you've got yourself a hanky-panky!

CHICKEN TINGA

A "tinga" is a quarrel...but aint no one quarrelling over this dish! You can use beef, chicken or pork in this dish, and the key is to make sure the shredded, and at least a little bit spicy!

• 3 cups shredded cooked chicken (boil, covered in a few cups of water or use rotisserie chicken)
• 2 tbsp olive oil
• 1 large sweet onion - roughly chopped
• 4 cloves garlic, minced
• 3-5 chipotle peppers in adobo sauce, chopped
• 1 teaspoon oregano (Mexican, ideally)
• 1 teaspoon ground cumin
• 1 cup canned crushed tomatoes
• 1⁄4 cup chicken stock (from your boiled chicken)
• 1 tsp salt
• Juice of 1 lime
• Chopped cilantro

• Place a large skillet over medium heat. Add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 2 minutes. Stir in the chipotles, oregano, and cumin, and fry for another 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 10-12 minutes.
• Puree the tomato sauce with a hand blender or by adding it into a standing blender.
• Return the blended sauce to the pan over medium low, and cook for another 5-10 minutes. Add the chicken, toss to coat, and cook for 5 minutes.
• Season with lime and cilantro and serve with rice or as a taco filling!

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Toronto Cocktail & Tomatillo

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TORONTO COCKTAIL

This is a wonderful Cocktail named after a wonderful city and for some strange reason no one knows about it...until now. If you are fan of the Old Fashion or a Manhattan you'll like this number. It's an old drink and it's origins are questionable. What is not in question is how delicious this drink is, on the rocks or straight up the city and this cocktail will not steer you wrong.

• Pitch some ice in a shaker
• 2 oz of Canadian Rye Whiskey
• 1/4 oz of Fernet Branca
• 1/4 oz of Simple Syrup *if you are too lazy to make simple syrup try sugar but I implore you make the syrup.
• 2 dashes of Angostura Bitters
• Cut an orange peel and bend it so that the alcohol in the orange peel hits the drink and not your eye
• Strain into a glass.
• serve it neat or on the rocks

TOMATILLO SALSA

A fresh and exciting departure from tomato salsa and all canned (god forbid!) salsa.

• 5-7 tomatillos, from a can - drained 
• ½ onion - roughly chopped
• 2 cloves garlic - smashed
• 1/4 of a jalapeno - seeds included
• juice of 1/2 a lime
• A handful of chopped cilantro
• 1/2 tsp of Salt, or to taste

Drop all these ingredients into a mini-blender and pulse until a slightly chunky salsa remains. Test for lime and salt and serve over your favourite everything! If you remember one thing, remember this. The tomatillo is NOT a tomato.

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In this mini episode: Ali & Marco discuss a controversial topic, kids in restaurants.

Reach us at: podcasteatdrink@gmail.com

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In this mini episode: Ali & Marco talk about Customer Service and the price of getting it right.

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Give us a 5 star review on whatever app you listen from.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Bloody Caesar & Bacon

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Bloody Caesar

What's better than an aspirin when you have a hangover? THIS DRINK.

Rim your glass with celery salt, fill that glass with ice.

6oz Clamato juice or Ceasar Mix like Walters (Highly recommend)

1.5 oz Vodka

4 dashes of Worcestershire Sauce

2 dashes of Tabasco

Dress it with a lime wedge

Grind some black pepper on top of the drink.

Add a celery stalk to this drink

Drink and relieve that pesky hangover. Or start down the path to getting a new one.

Bacon

Much has already been written about the beauty of bacon. I will write more here.

This sandwich was inspired by the one made by Adam Sandler’s character in the film Spanglish, which was inspired by a sandwich made by Thomas Keller of The French Laundry.

Here is Keller’s version. https://www.foodandwine.com/recipes/blt-fried-egg-and-cheese-sandwich

My adaptation is

• sourdough bread, every time
• arugula leaves
• cheese - OPTIONAL (unbelievably)
• avocado - MANDATORY
• a thick hot sauce like Valentina’s or Sriracha

This sandwich, despite all its ingredients, still manages to put bacon centre-stage. Have a great time eating this!!

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Our Special Episode: Food in Film with our special guest:

Where we talk about films that feature film that have a focus on film.

Bil Antoniou

His podcasts:

Bad Gay Movies

My Criterions

DING-A-LING

This is a cocktail you make if you hate someone. It was one of the worst we have made and one of the worst ever tasted by us. That said, some people like a cocktail that is so syrupy sweet and so wrong in beverage combination that this may be your thing. I strongly suggest skipping to the Vesper.

4oz Lemon Lime Soda

1oz Peach Schnapps (no one needs this in their liquor cabinet)

1oz Vodka

Do not shake it like I did or your 7up/Sprite will just make this mess of a cocktail even more of a mess. As cheesy as the movie, try you best to enjoy this horrible cocktail.

VESPER MARTINI

There are 2 things you need to know about this Martini. 1. You Shake it. 2. It is strong.

2oz Gin

0.5oz Vodka

0.25 oz Lillet (that's quarter ounce folks)

Shake this money-maker over ice till your shaker is so cold you can barely hold it, there should be a wonderful frost all over you shaker indicating this martini is cold. Strain into a martini goblet or a deep goblet as Flemming recommended. Garnish with a slick of lemon peel.

Enjoy and while you are at it save the world!

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Cappuccino & Broth

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email: podcasteatdrink@gmail.com

CAPPUCCINO

The perfect coffee for breakfast.

The classic proportions are:

1 oz espresso (25 ml)

4 oz milk (to 125 ml)

Thus you are making a 5 oz coffee (150 ml).

I would estimate that 1.5 oz of the above milk will be foam or what barista's like to call micro bubbles, which sits atop the coffee and warm milk. There is no need for a swan or a heart to be designed on this and there is no need to add cinnamon or chocolate dust to this, unless you determine that is your preference.

It should never EVER be served in a Mug, a soup bowl, a chalice. I simple demi-tasse, or squat cup will do. It is an unassuming pretty little thing, don't gild this lily. Punto e Basta.

BROTH

Broth is Stock & Stock is Broth

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In this mini episode: Ali & Marco talk about going out to dinner for Valentine's Day.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Gin and Tonic & Cod

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GIN & TONIC

It is one of the classics. It is simple to make. It is one that everyone should try.

Use a highball glass if you don't have one, the tallest glass you have will do.

1.25 oz Gin (that's one and a quarter ounces)

4 oz Tonic

stir with a spoon or a swizzle stick to incorporate the gin with the tonic.

add lime wedge to the rim of the glass for you guest to squeeze into the G&T should they choose to.

Serve.

PAN-FRIED ZA'ATAR COD

If you don't want a "fishy" fish, there are those who will suggest that you shouldn't be eating fish. Others, like me, will introduce you to COD. Also, if you're averse to pan-frying you must become un-averse to it.

Ingredients:

Cod loin, fresh or frozen: drained and patted dry

1 cup of flour

1 egg, beaten

1/4 cup of Za'atar

1 tbsp butter

1 tbsp olive oil

Fresh lemon

Sea Salt to taste

Herbs - like cilantro, chives, mint - chopped

• Heat a frying pan - large enough to fit your cod but not crowd it - over medium heat
• Take your dry cod and make it drier, by dusting it lightly in flour
• coat with beaten egg
• coat with Zaatar
• add butter and olive oil to the pan
• add cod to the pan, and cook until JUST DONE
• salt, add fresh herbs and lemon juice and serve warm

This recipe was inspired by Valentine's Day in particular and romance in general. Its flavourful and light, which leaves lovers enough energy to get to other important things like binge-watching television shows. Eat well, friends.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Banana Daiquiri &

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BANANA DAIQUIRI

There is no way around it, you need a blender for this drink. It is a twist on the classic lime daiquiri but you add Bananas to this baby. It is great when it's cold outside and you want to think of tropical places make yourself this cocktail and sit back and you'll be taken there in an instant. Then when you wake up from your drunken stupor go shovel the driveway.

1/2 banana

1.5 oz Light Rum

1 oz fresh lime juice

.05 oz of triple sec

1 teaspoon of white sugar or syrup (or more if you like it sweeter)

1 cup of ice cubes.

Put all this stuff in a blender and make it do what it does best, pour into a wide mouth glass. Enjoy!

KEDGEREE

Breakfast of champions! Stolen from India and then re-colonized as a dish local to the Empire? Maybe. But for today, we just focus on the taste of the actual dish. And that taste can be DELICIOUS.

3 cups cooked basmati rice

1 cup of fish: smoked (or baked) salmon, trout or haddock - roughly chopped

2 tbsp of butter

1/2 red onion, finely chopped

1 garlic clove, smashed and minced

1 tsp curry powder

1/2 tsp cumin seeds

1/2 tsp of red chili flakes

1/4 cup of frozen green peas

Fresh limes

Garnish:

Chopped fresh herbs like cilantro, chives or mint

2 hard-boiled eggs, peeled and cut in quarters

Optional Ingredients - this is a bastardized dish anyway so don't let anyone tell you what you can and can't put in here! Capers, sambal olek, corn, black beans, lentils....have fun with it!

• heat a large frying pan over medium heat
• add the butter, followed one minute later by the onion and garlic
• add the curry powder, cumin and chili flakes and saute for 2 minutes
• add the green peas and fish and other optional ingredients
• garnish, squeeze lemon all over and serve immediately

A great way to combine your leftover fish, rice and "odds and sods" from the fridge into one delicious breakfast.

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In this mini episode: Ali & Marco talk about restrooms in restaurants. It's a messy dirty episode but a necessary one.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Cosmopolitan & Tahini

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COSMOPOLITAN COCKTAIL or POMOPOLITAN COCKTAIL

This is the cocktail that Sex in the City killed. They brought it back into fashion in the 90s, and then helped make the cocktail passé. On this episode Marco mistakenly substitutes pomegranate juice for cranberry. Substitute the fruit juice you prefer and let us know how it turns out.

• 2 oz vodka
• 1 oz cranberry juice
• 3/4 oz fresh lime juice
• 3/4 oz triple sec
• orange twist

Combine ice, vodka, cranberry (or in this case pomegranate juice), lime juice and triple sec in a cocktail shaker. Shake it until your hands are so cold they can't hold the shaker. Strain in a martini glass and garnish with a lemon twist.

TAHINI

Not for shaving anymore.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: THE GINGER EPISODE: Moscow Mule & Ginger

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email: podcasteatdrink@gmail.com

MOSCOW MULE

This buck packs a kick. So be warned.

Whether you use it in a copper mug or not, a Moscow mule is a thing of beauty.

• 2 oz vodka (preferably Russian vodka)
• 0.5 oz fresh lime juice
• 4 oz of Ginger Beer or fill you mug to your preference.
• Garnish with a lime wedge.

Pour the ingredients into your mug, glass or slipper. Add cubes of ice, stir it with a swizzle. Then drink that up with no cares for the fact that Russia has hacked all your tech.

GINGER

Bathe with it.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: The MINT Episode: Mint Julep & Mint Chutney

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email: podcasteatdrink@gmail.com

MINT JULEP

I do declare it's time for a Mint Julep.

4 ingredients:

5-8 Mint leaves,

2 oz Bourbon,

1/4 oz Simple Syrup

crushed ice.

Mash the mint and syrup in the glass with a muddler. Put your crushed ice in, then add your bourbon and stir it, add a sprig of mint to the top and check your racing form, cause you're off! To the races that is.

MINT & CORIANDER CHUTNEY

Call it a sauce, a relish, a salsa…call it whatever you want but its THE PARTY STARTER and you need it in your mouth right now. 

Ingredients:

Mint

Cilantro

Ripe Tomato

Red Onion

Lime juice

Salt

Green chili

Here is a quick video showing you how simple it is to make.

https://www.youtube.com/watch?v=UtZYTKVDR6I

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: The HAWAII Episode: Mai Tai & Poke

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MAI THAI

Fill an old fashion glass with 1/2 cup of crushed ice, I know it's a lot of ice but that is the nature of this drink.

In a shaker filled with 1/2 cup of ice combine:

1 oz light rum

1 oz dark rum

1 oz lime juice

1/2 oz of orange curacao (use triple sec if you can't find that bad boy)

1/4 oz to 1/2 oz of Orgeat syrup

Shake it like you are on a surf board catching the best wave. When you shaker is frosty pour it in your glass, Top with a lemon wedge, pineapple skewer, cherry whatever you think or nothing at all and drink it up. Aloha!

POKE

It's key to get the freshest fish possible here. Chop it up. Then.....

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: HOT TODDY & CHILI CON CARNE

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email: podcasteatdrink@gmail.com

HOT TODDY:

This drink is meant to warm the cockles of your heart, especially when you are under the weather.

It is all to your taste, so use the ingredients in a manner which makes sense to what you like;

1.5 oz of Bourbon (or Whiskey, or Brandy)

4 oz of hot water

squeeze a lemon wedge in.

2 teaspoons of honey (or more or less)

whatever spice you want:

1. One star anise
2. One clove of clove
3. One cinnamon stick

You can add a teabag if you like. You can a squeeze of citrus. If you can find it you can even add a plug of puncheon rum.

CHILI CON CARNE

to bean or not to bean?

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: BASIC BAR & GUACAMOLE

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email: podcasteatdrink@gmail.com

BASIC BAR:

What are the basics anyone needs to start there bar? This a Questions for the ages. None to worry on this episode we dive into what you need to start your home bar.

GUACAMOLE:

Make this. Eat this. And then if you find yourself buying store-bought guacamole then exile yourself to a small island where you're not able to communicate with any other humans for your remaining time on earth. THAT'S how good fresh guacamole is.

This is a blend of a Mexican guacamole and a Trinidadian zaboca choka and its F**ING THE BEST

1 semi-ripe avocado

1 lime

1 small clove garlic

a sliver of scotch bonnet pepper (or minced jalapeño, to taste)

1/4 tsp kosher salt, or to taste

1/4 tsp roasted cumin

cilantro, washed well and dried

optional: minced tomato, minced red onion

Directions:

• mince and mash garlic and scotch bonnet - add to a medium sized bowl
• add 1/2 freshly squeezed lime juice
• add salt
• grind cumin to a powder and add
• add avocado, scooped out of its shell
• mash all the ingredients together - test for salt, lime and heat - all three should be present in the flavour profile
• add chopped cilantro and mix together and serve immediately.

Avocados as you would know oxidize and turn brown quickly. Even more reason to make it fresh and eat it quickly. God speed.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: The WEDDING EPISODE

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Ali & Marco discuss Weddings, what makes them good or bad, the importance of the bar and the food, and they share some wedding war stories.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Lemonesso & Condiments

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email: podcasteatdrink@gmail.com

Ali & Marco get ready for summer with a coffee recipe ripped right out of Martha Stewart Living magazine, does it pass or fail? Listen to find out. Ali brings his favourite condiments to the table.

Lemonesso:

Here is the recipe, but listen to the episode before your even put the coffee on.

• Pour 1 cup of lemon soda in this case we used San Pelligrino Limonata over a glass of ice
• Pour 1.5 ounces of espresso coffee ontop
• Add a lemon wheel for bellezza
• Stir this bastard up.
• Drink if you dare.

Condiments

"Marco Stewart" may have failed you and himself with his Lemonesso....but step right in to the warm embrace of Ali's Condiments. Here is a saucy, spicy, pickle-ly list of things that should be in your pantry for this summer!

1. Mustards - one classic yellow mustard, one dijon (great for salad dressings too)
2. Pickles - a kosher dill, a bread & butter (which you could make your own relish with), and whatever else your mouth likes to crunch on
3. Sauerkraut - yes "fermented cabbage" doesn't SOUND sexy...but it tastes good and is so darn good for you!
4. Kimchi - A great compliment to burgers, dogs, noodle dishes and omelet! Look for a brand without sugar, don't leave the cap off for too long....
5. Jalapenos - fresh, pickled or in a puree! (I just discovered this stuff: https://sinaigourmet.com)
6. Hummus: "white people's mayo"; don't hesitate to make your own!
7. Hot Sauce: Sriracha, Franks, Tabasco, Cholula, Valentina's, La Bomba Italiana...mix some classics in with something new & exciting!
8. Ketchup. IF YOU MUST. Here's a brand that I can support: https://goodfoodforgood.ca

Head out to your local grocer, stock up on these if you haven't already....and sit back and let summer and all its fun soak right in!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: The Hazards of Shrimp

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Ali & Marco discuss Shrimp and Oysters.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Rhubarb

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email: podcasteatdrink@gmail.com

Ali & Marco talk all about this spring treat whose leaves are in fact poisonous.

Bridal Shower:

No one has to be getting married to enjoy this bright and beautiful looking afternoon cocktail!

• Fill a cocktail shaker with ice.
• Add 2 oz Vodka
• Add 1/4 Campari
• Add 3/4 Rhubarb Syrup
• Add 3/4 Lemon Juice
• Shake well.
• Strain into an ice-filled collins glass and stir in 1 oz of club soda.
• Garnish with the rhubarb stalks.
• Don't poke out your eye with the stalk.

Tomato-Rhubarb Chutney:

As i think about this, this was a recipe created by a Parsi "Aunty" in Montreal who was revered as a terrific cook by the whole community. My thanks to my friend Yasmin for prying the recipe out of her.

4 cups brown sugar

1 cup brown sugar

4 cups apple cider vinegar

4 lbs (18-ish medium sized tomatoes)

2 lbs (after cutting, cleaning) of rhubarb

4 tbsp GOG (ginger, garlic, onion paste) - https://www.youtube.com/watch?v=VM66r1pL0sA

4-6 tbsp of red kashmiri chili powder

3 tbsp garam masala

salt to taste

• wash and dry tomatoes. Chop them roughly
• Boil the vinegar and sugars for 10 minutes
• Add tomatoes and rhubarb, cook for 1 hour over medium heat
• Add GOG, cook for another hour
• Add chili, garam masala and salt, cook until you reach a thick consistency (in the neighbourhood of 3 hours)

Pair this chutney with kebabs. chicken tikka, shaami kebabs, or as a paste in sandwiches!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Pimm's Cup & Dip

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email: podcasteatdrink@gmail.com

Ali & Marco celebrate the Raptor's victory with some sport food and drink favourites.

Pimm's Cup (Traditional):

If you are watching some sort of snobby sporting event, or your mother-in-law is in town why not make a Pimm's Cup.

• 2oz of Pimm's No.1 liquor
• 4oz of Lemon Lime soda or English Lemonade (if you find it).
• Mint Sprig
• Cucumber slice or two
• Strawberry sliced up or two
• Apple slice or two

Add ice to a chilled glass, Add the Pimm's, Add the lemon lime soda, Add the mint, strawberry, cucumber, apple and give it a stir. But if you really want to make this right have the butler make it while you sit back impatiently waiting.

Dip

Ali to fill

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Greek Coffee & Tzatziki

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Ali & Marco celebrate the Raptor's victory with some sport food and drink favourites.

Greek Coffee:

Look if you are going to make this coffee, you need patience, extra fine coffee grounds, water, sugar and a Briki

There are a whole lot of steps to make this coffee, but here is the basics:

1. pour cold water into your briki making sure it is the amount that will fit in your demi tasse
2. Add sugar depending on how sweet you like 1 to 2 teaspoons.
3. Add your Greek Coffee, at least heaping teaspoons per cup, we tried 2 and thought it was a little weak.
4. Boil it, watching for foam to rise, use a spoon to remove the foam and put it in your cup, while the coffee still boils.
5. Make sure you coffee doesn't boil over, you don't want to burn it, also you can remove the briki from the stove when you first see it start to rise. You want to make sure the coffee doesn't boil over and you want to make sure the coffee has cooked long enough so that you don't taste the coffee grounds, and that is where the art comes in. You just got to plain figure that shit out.
6. Pour the coffee into your demi tasse that has some foam already placed in it.
7. Let it settle before you drink and don't drink to the end of the cup or you will get a mouthful of sediment.

Tzatziki

Simple. Yet precise. You know what I mean?

Also - this is a dip, not a watery sauce. Check yoself. ;)

1 750g container of yogurt - Greek or 3.25%

2-4 cloves of garlic - minced and mashed

3/4 cup of grated cucumber

7-10 mint leaves, washed and minced

4-6 long sprigs of dill, washed and minced

salt, to taste

• Line a mesh strainer with paper towel. Empty the container of yogurt onto it, and let strain for at least 1 hour
• Empty thickened, drained yogurt into a large mice bowl. Toss out liquid
• Squeeze excess moisture from the grated cucumber and add to yogirt
• add herbs and garlic and salt - check the taste and refrigerate for at least an hour.
• Take it to a party and feel what it’s like to be a HERO.

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In this mini episode: Ali & Marco talk about "What you shouldn't ask in a restaurant".

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Kamikaze Cocktail & ARUGULA!

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Ali & Marco talk about

Kamikaze Cocktail:

If you want the glory of drinking out of a Martini glass but aren't a fan of the strong alcohol taste, then get this great concoction. Equal parts Vodka, Triple Sec and Lime juice. Shake those three ingredients in a shaker and pour into a martini glass. Elegant and tart a great cocktail *I prefer to up the vodka content by a half ounce over the other two ingredients but I'll leave that to your tastes.

Salad:

Bitter can be better! Here’s a way to make arugula absolutely SHINE in a summer salad.

3 tbsp olive oil

1 tbsp fresh lemon juice

1 tsp red wine vinegar

1/4 tsp salt

1 small clove garlic, minced & mashed

1/2 cup canned chick peas, drained

1/4 cup canned corn, drained

2 tbsp sauerkraut, chopped

10 cherry tomatoes, quartered

Chopped herbs, such as basil, mint, cilantro

3 handfuls of Arugula

Blue-veined Cheese like Gorgonzola or St-Agur

• In a large mixing bowl, mix the first 5 ingredients
• add the chick peas and corn, let sit for 30 min
• add the remaining ingredients, toss, garnish with blue cheese and serve immediately

if anyone still complains about the bitterness of the arugula in this salad, see them out of your home and off a cliff. Bon Appétit!

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In this mini episode: Ali & Marco talk about "Restaurants in Airports".

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Wine & Cheese

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Ali & Marco talk about

Wine:

Let's take all the bullshit away from wine and talk about the fortified grape juice as we would beer. I'm going to share my practical guide on how to choose wine. How you might ask? That's my business! Or just listen.

Cheese Plate

Grab some cheese!

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In this mini episode: Ali & Marco talk about the first thing they learned to make.

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In this episode: Ali & Marco welcome Chris Bond from the podcast: We Like Theme Parks.

They discuss a multitude of theme park food and drink topics including dos and don't when you go to theme parks and want to eat.

Check out: We Like Theme Parks

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In this mini episode: Ali & Marco talk about "A controversial pizza topping".

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Rickshaw & Squash Soup.

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Ali & Marco talk about:

Rickshaw:

This goes so well with Thai food but great with friends on a patio, especially if you like a little citrus zing to your drink.

• Throw some ice into your shaker.
• 2 oz of Gin.
• 1 oz Basil Simple Syrup.
• 1 oz Lime Juice.
• Shake it till your arm is sore.
• Pour it into an old fashion type glass
• Garnish with sliced cucumber.

Enjoy this drink and enjoy your Thai food.

Fall Squash Soup:

Fall into Fall with this soup. FALL in love with this soup. FALL head over heels backwards into this sou—LOOK, just take whatever Fall metaphor you like most and apply it to this soup okay. It is rustic, it is flavourful and it is so damned nourishing!

Ingredients:

• 2-3 tbsp olive oil
• 1 medium sized squash: butternut, acorn or honey nut (in which case you’d need 2), peeled and cut into chunks
• 1 cup chopped or crumbled cooked sausage (I used a gluten-free, nitrite-free wild boar sausage)
• 2 cups of chopped kale or spinach leaves
• 1/2 large red onion, diced
• 4-5 garlic cloves, minced finely
• 1 knob of fresh ginger, minced finely
• 1/4 tsp Chili flakes
• 1 tsp fresh thyme
• 1 tsp salt
• 5 cups of chicken stock (mine is homemade, with organic chicken bones but you do you bruh)
• Optional: chopped cabbage, diced red pepper, broccoli, green onion, pumpkin seeds

1. Set a heavy bottomed pot over medium heat for a few mins. Add olive oil and coat the base of the pot. Add onions and garlic and sauté until onions are translucent (not browned).
2. Add ginger, thyme, Chili flakes, and salt and fry for another minute, before adding cubes of squash and sausage.
3. Fry this mixture for 3-5 min, then add the chicken stock. Let simmer until squash just starts to soften
4. Add greens, cabbage and red pepper. Cook for another 2-3 min. Add salt to taste.
5. Serve, eat and feel at one with the Lord.

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In this mini episode: Ali & Marco talk about is the "Meatless" alternative all it's cracked up to be?

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WE ARE RE-AIRING THIS EPISODE FOLKS.

We know this year will be tough for trick-o-treaters. We want to wish you a fun and spooky day nonetheless and hope you get a laugh or two from this classic episode.

In this mini episode: Ali & Marco talk Hallowe'en candy and other scary stuff.

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Music:

Gathering Darkness Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0 License

http://creativecommons.org/licenses/by/3.0

Bump in the Night Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0 License

http://creativecommons.org/licenses/by/3.0

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In this mini episode: Ali & Marco talk about social media and food.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: ICE & MANGO

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Ali & Marco talk about:

ICE

Ice, ice baby, yeah!

The better the ice, the better the drink tastes.

Ice, ice baby yeah!

MANGO SALAD

Like a salad., with mango.

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In this episode: Ali & Marco welcome Food Journalist: Jenny Arena

They discuss a multitude of topics, with a focus on Southern Italian food and recipe creation.

Check out: Fables & Focaccia

RECIPES:

Peach Cookies (Makes approximately 3 ½ dozen cookies)

Ingredients:

Cookie Shells

·      12 eggs

·      3 cups sugar + additional sugar for dredging

·      4 packets of Lievito Bertolini (or 16 tsp of baking powder)

·      1 cup vegetable oil

·      9 -10 cups of all-purpose flour (the more humid when baking the more flour is needed)

·      1/4 cup each vermouth, one with a few drops of yellow food coloring and one with a few drops of red food coloring (or ½ cup Alchermes) or for ease ½ cup of vermouth with red coloring only

Crumb Filling

·      1 cup cookie crumbs (from the peaches)

·      4 tbls slivered almonds roughly chopped

·      1 cup peach jam

·      ¼ Amaretto liqueur

Pastry Cream Filling

·      4 eggs   

·      4 tsps.   sugar   

·      4 tsps.     all-purpose flour

·      2 cups   milk   

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix all ingredients except flour together by hand (for the lemon variation also add in the lemon juice, lemon zest and lemon extract). Slowly add in the flour and begin to knead by hand until you’ve formed a semi-hard dough). Using a tablespoon or small scoop, measure out little balls of dough.

Place a small amount of vegetable oil on your hands and then roll out the dough balls and place onto a cookie sheet lined with parchment paper at least an inch apart. When making the lemon variation work the ball of dough into little lemon shapes by hand.

Bake the cookies on the middle rack for 15-20 minutes (timing will depend on your oven) until they are slightly golden on top and golden underneath. Remove the cookies and allow them to cool.

Once cooled, using a melon baller or small paring knife, scoop out the centre of each cookie taking care not to go too deep with the cookie. Once all the centres have been removed, dip half of the cookies in the yellow food coloring and the other half in the red food coloring and place them onto clean paper towel to dry slightly. Taking one each of the red and the yellow, fill the centres of each half and put them together. Roll the formed peach or lemon in sugar and place on a dish or serving tray.

For the Crumb Filling

In a small bowl combine all the ingredients to get a soft, sticky mixture then spoon it into each half of the peach.

For the Pastry Cream

For the filling, combine the eggs, flour, sugar and milk into a medium saucepan and cook over medium heat for 20 minutes, stirring constantly.

Remove from the heat, transfer to a bowl and cover. Then allow to cool for 2 hours.

Note: the recipe can easily be halved to make less cookies. Also, the cookie shells can be hallowed out and will store well in the freezer.

Nutella Truffles

Ingredients

·      6 cups dried cookie crumbs (such as “S” cookies or tea biscuits)

·      450 grams of Nutella

·      1 cup hazelnut liqueur (can be substituted with milk or coffee to make non-alcoholic)

·      1 cup chopped hazelnuts, chocolate sprinkles or other decoration of your choosing

Directions:

1.    Place cookies in a food processor and chop into fine crumb mixture

2.    Place the cookie crumbs into a large bowl

3.    Add the Nutella and liquid

4.    Combine the mixture until you get a semi-firm dough. Mixing the ingredients with your hands is the best method

5.    Roll the dough out into small balls then coat in chopped hazelnuts or sprinkles

6.    Refrigerate for 1 hour to allow them to set and enjoy

Note: the truffles can be made and frozen, they freeze incredibly well

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: HOLIDAY MARTINI & HOLIDAY TURKEY ALTERNATIVES

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Ali & Marco talk about:

PAIN IN THE ASS MARTINI

• cardamom pods 6
• marmalade 6 tbsp
• vodka 400ml
• Cointreau 125ml
• lemon juice 4tbsp

This martini I will warn you is like the name suggests a pain in the ass, it requires time and tools and ultimately makes a mess. If you are glutton for punishment here is what you do: crush 6 cardamom pods then melt 6 tbsp of marmalade in a pan, whisk in the vodka. Add the crushed pods and stir for like 2 mins. Take off the heat let it sit and infuse 15 - 20 minutes. Once cooled, strain it so you get the seeds and flecks of orange out. Add 125ml cointreau and 4 tbsp lemon juice then chill. Serve in martini glasses. It says to add more marmalade in the bottom, but we both thought that was gross. You can add a cardamom pod or 2 floating on top but I just think it makes it more of a pain in the ass - kinda like the holidays.

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In this mini episode: Ali & Marco talk about the culinary exploits in OKC -- that's Oklahoma City.

Reach us at: podcasteatdrink@gmail.com

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In this mini episode: Ali & Marco talk about the culinary exploits across Canada that Ali just experienced.

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In this mini episode: Ali & Marco talk about the culinary journey Marco took in the Middle East.

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Merry Christmas!

Eat & Drink with Ali Hassan& Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Christmas Surprises all over this episode!

EGG NOG:

You could make it, or you could go to the store buy a carton, open it up pour it in a glass and spike it with Rum, Bourbon, Brandy....or whatever you have in your liquor cabinet. Enjoy!

Social Media:

Twitter: @podcasteatdrink

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email: podcasteatdrink@gmail.com

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: PAPER PLANE & SHORT RIBS

Social Media:

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Ali & Marco talk about:

PAPER PLANE

• 3/4 oz Bourbon
• 3/4 oz Aperol
• 3/4 oz Amaro (Nonino or Montenegro)
• 3/4 oz lemon juice

Get your shaker and your money maker, pour the above ingredients into your ice filled shaker. Give it a turbulent shake as if your plane were flying into the Bermuda Triangle. Grab your trusty couple glass, pour it in, garnish with lemon, a paper plane or whatever tickles your fancy. Sit back, put your feet up and enjoy it as if you were in First Class. Special shout out to Sam Ross for inventing this cocktail that Toronto loves . (come on our podcast man).

MEXICAN-INSPIRED SHORT RIBS

Dust off your slow cookers for this one!

7-10 short ribs (depending on the size of your slow cooker)

1 red onion, minced

6-8 garlic cloves, smashed and minced

2 ripe, medium-sized tomatoes, chopped

OR 4-5 tomatillos (from a can)

2 tbsp tomato paste

10-20 sprigs of thyme

1 1/2 tsp dried oregano

1 pasilla chili (or other dried, whole chilies)

2 tbsp paprika

2 tbsp cumin seeds

1 tbsp ground coriander

1 cinnamon stick

1 tsp red chili flakes (or to taste)

Salt to taste

Cook this for 4 hours on high or 8 hours on low....and NOW YOU GOT OPTIONS!

• remove bones and extra fat (or not - live your best life), and toss the meat with some rice
• OR, shred the meat and use a filing in a tacos, on a tostada, nachos or in a lettuce wrap
• OR, plate the big chunks with sauce in a plate and serve with mashed potatoes
• ORRRR... just eat all the ribs directly over the slow cooker, and when someone asks about them, say "Ribs? What Ribs? You're crazy."

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In this mini episode: Ali & Marco talk about the Netflix documentary "Game Changer" and they discuss if in fact it is a game changer.

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Medium? Medium Rare? Well Done? Know what you want!

In this mini episode: Ali & Marco talk about the frustration of not knowing the temperature you like your meat.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: CORPSE REVIVER No. 2 & ALOO METHI

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Ali & Marco talk about:

CORPSE REVIVER No. 2

When I'm dead pour this in my mouth and see what happens.

Start with your dash of Absinthe, place a half teaspoon in the coupe or martini glass you plan to serve this in and swirl it around till it coats the glass and the dump out the absinthe that remains. If you love the taste of absinthe leave that drop or two in the glass.

The thing I love about this drink is the name and then the fact that it is equal portions of the following ingredients.

• 1 oz Gin
• 1 oz Cointreau (or triple sec)
• 1 oz Lillet Blanc (or Cocchi Americano)
• 1 oz lemon juice

Get your shaker pour these bad boys in there and shake like you are trying to wake the dead. Pour into your Absinthe swirled glass, top with a orange peel, and serve to your zombie like friends and see if this gives them the kick in the pants they need.

ALOO METHI (Potatoes & Fenugreek)

Fenugreek can be found fresh, dried, and in seed form. It's fragrant, and borderline pungent. Like, have the windows open when you cook this one…..but it's an absolutely delicious way to treat your potatoes.

Ingredients:

• 4 large potatoes - peeled, cut into 1/2 inch cubes, boiled al dente
• fresh fenugreek leaves - soaked and rinsed thoroughly, tough stems discarded
• 1 tsp cumin seeds
• 4 garlic cloves, minced finely
• 1” knob of ginger, minced
• 1/2 tsp of chili flakes
• 3/4 tsp of turmeric 
• 1/2 tsp of ground cumin
• 3/4 tsp of ground coriander
• salt
• juice of 1/2 lemon
• fresh cilantro for garnish

1. Salt the fenugreek with about 1 tsp of salt, let sit for 15 minutes
2. Heat pan over medium high, add oil
3. Add cumin seeds, let fry for 30 seconds
4. Add garlic, ginger, chili flakes and turmeric. Lower heat to medium and fry for 2 minutes, stirring constantly
5. Add potatoes and fry over medium for 5-7 minutes
6. Salt to taste
7. Add ground cumin and coriander 
8. Fry for another 2 minutes
9. Squeeze liquid out of fenugreek leaves, add to potato mixture and fry until leaves are soft and cooked through
10. Check for salt, add fresh lemon juice, garnish cilantro

Serve with roti, paratha or corn tortillas with a yogurt raita on the side for a truly memorable breakfast

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: NUTELLA MARTINI & BEETS

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Ali & Marco talk about:

NUTELLA MARTINI

This is a great Valentine's Day drink, forget those red cinnamon drink, get to the heart of the matter with this delightful hazelnut chocolate drink, also great for Brunch. That said, much like Valentine's Day this drink is a pain, it requires you to use a blender and a shaker. While the recipe tells you to rim the glass with nutella and then roll the rim in cookie crumble of your choosing, I refuse to do that, and quite frankly think it is unnecessary. Who every you celebrate with and however you celebrate we hope you have a great one.

Here's the rub:

1 table spoon of Nutella

1 oz of cream

2 oz of Vodka

Blend that up in a blender so that the nutella breaks down and incorporated with the other liquids.

Then put it in a shaker with ice and shake it up.

Strain and pour into a martini glass.

*we added a .5 oz of espresso and it gave it a bit of a mocha quality, if that is in your wheel house, try it.

BEET & HERB SALAD

Beets Beets, they’re good for your heart!

Beets Beets, the end.

Ingredients:

7-10 medium-sized beets

2 tbsp good quality olive oil

1 garlic clove, minced

1 fresh lemon

Fresh herbs like mint, basil, cilantro

Coarse salt

optional: sliced red onion, cherry tomatoes, green beans

1. Wash the beets, trim ends, slice in half. Arrange in a deep baking dish with a 1/2 cup of water. Cover with foil and bake on 400 degrees F for 45 min.
2. Make sure beets are cooked to your liking; allow to cool and peel. Peel all the beets, use half for this recipe and save other half for another day - smoothie, juice, side dishes
3. Make dressing with herbs, garlic, lemon juice and olive oil. Toss with beets. Add whatever optional ingredients you like, sprinkle with salt and serve.

The sweetness of beets works so well with the salt and tang of lemon juice and the “creaminess” of the olive oil. This simple salad is something you’ll go back to often. And if you buy beets with the greens still attached (try to!), use those greens in your green salad for some extra bite and flavour!

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Two places to Eat and Drink, New Orleans and Victoria BC!

In this mini episode: Ali & Marco talk about things you might put in your mouth if you visit these two glorious spots.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: MANHATTAN & PULSE PATTIES

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Ali & Marco talk about:

MANHATTAN

This is a classic, you cannot go wrong with drinking this or making this for your guests.

It is simple and well balanced and that is how you become a classic my friends

In a shaker filled with ice (you will not be shaking this)

2 oz Whiskey (or Bourbon)

0.5 oz Sweet Vermouth

1 dash of bitters

Stir it with a long spoon and then strain it into a martini glass.

No Manhattan would be complete without a cherry, we strongly suggest getting Amarena cherries, Fabbri is the brand we used.

Sip enjoy your cocktail even if you find it difficult to enjoy the company you keep.

YELLOW SPLIT-PEA PATTIES

I want to thank Kiran at www.100daysofrealfood.com for the introduction and inspiration to these amazing patties!

Easier to make than any veggie burger you've ever made! (except for a grilled mushroom)

Ingredients:

1 cup yellow split peas, soaked overnight

½ red onion, chopped

3 cloves garlic, peeled and chopped

½ cup cilantro, chopped

½ cup flat-leaf parsley, chopped

1 tsp cumin

½ tsp Chili flakes

¾ tsp salt

Optional: 1 cup of spinach leaves

Oil, for shallow frying

Method:

·     Soak yellow split peas for a minimum of 4 hours. Drain and rinse.

·     Add all ingredients to a food processor and puree. Add no more than 1 tsp of water, if required, to help the mixture get smooth.

·     Heat 1 - 2 tsp oil in a skillet. Scoop a spoonful of mixture into your hand and form into a loose ball. Add to pan and flatten with a spatula. 

·     Fry until golden brown, approximately 3 min. Flip and repeat.

Eat on their own, as a sandwich filling, or as a mini burger with a spicy hummus, chutney or relish. GOOD TIMES!!

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Eat and Drink looks at a melange of things on this mini, including Joso's and Ali's Ski trip and our time at podcamp.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: WITCHES DAIQUIRI & OKRA

WITCHES DAIQUIRI

The key to this drink is Strega, the liquor is named witch and makes everything ever so delightfully spooky.

Pour the following into a shaker filled with ice.

1 oz Rum (we used light rum so we could keep the colour of this drink light and bright).

2/3 oz Strega

1/3 oz Orgeat

1/2 oz Lemon Juice

1/2 oz Orange Juice

Shake it and curse your enemies.

If you have a fine strainer use it to strain the drink into a tulip glass, the strainer will assist in removing the pulp from the citrus.

Spear an amarena cherry and place it on the glass.

Let this drink put you in a spell and enjoy!

MASALA OKRA (Bhindi!)

Wash them, dry them, slice them quickly, and don't overcook them - these are the pillars of good okra cooking!

Ingredients

2 tbsp olive oil

1 lb (20-30) okra, washed, dried, sliced lenghtwise

1/2 onion, minced fine

1 small tomato, diced finely

1 tsp cumin seeds

1/2 tsp turmeric

1/2 tsp red chili powder of chili flakes

1/2 tsp amchoor (mango powder)

4 garlic cloves, minced and smashed

1 tsp ginger paste

Fresh lemon juice

Fresh cilantro

Note: Some people will fry the okra on its own in oil, remove it, make the masala, and then add the okra back to it. This method is fine, but often yields a slightly mushy okra - which i aint having nothin to do with! SO...

• Over medium heat, add olive oil to a large non-stick pan
• Add onions and brown them slightly (this is add flavour)
• Once onions are half browned, add the dry spices and fry for 2 minutes
• Add garlic and ginger, fry for 2 minutes and then add tomatoes . Fry while moving around the pan for 2 minutes
• Add salt to taste and a little bit of fresh lemon juice. This is your masala.
• Add cut okra, fry for 5 minutes at MOST - make sure they still have a crunch to them but have absorbed the flavour of the masala
• Add another squeeze of lemon juice if you like, garnish with chopped cilantro and serve hot with roti!

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In this episode: Ali & Marco welcome Lev Levine from Lox & Schmear

They discuss a multitude of topics including smoking fish, bagels and the right amount of schemear

Check out: Lox Schmear

Cherry Gin Rickey:

Bagels, Brunch of Bat Mitzvah this is your drink.

Easy Peasy, get a tall glass and fill it with ice.

Pour 1 oz of lime juice in, that's about a half lime if you just want to squeeze the bastard in your drink with your bare hands.

Then add 2 oz of Cherry Gin.

Top it up with Club Soda.

Throw a cherry in for good measure -- we like Amarena cherries as you know.

Get your trusty stir stick or straw and give it a stir, and that is it.

L'chaim!

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

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Eat and Drink looks at how the Corona virus is effecting Food and Drink.

Special love being sent to Italy, China, Iran and anywhere else being pummeled by the pandemic right now.

As well to everyone is the service industry and in grocery stores who are being affected, our hearts go out to you in these days.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat and Drink looks at how the Corona virus is effecting Food and Drink.

Special love being sent to Italy, China, Iran and anywhere else being pummeled by the pandemic right now.

As well to everyone is the service industry and in grocery stores who are being affected, our hearts go out to you in these days.

LUPINI BEAN RECIPE:

1. Soak your dried lupini beans for 24 hours, they will plump up and look golden in colour.
2. Boil them for about 20 minutes in a pot of water.
3. As they boil skim the foam off the top of the water.
4. Drain the beans, then put them in a bowl of clean cold tap water.
5. Hold onto your hats at this point. For 5-7 days you want to change that water at least twice a day.
6. Once they are no longer bitter you can drain them add salt (to taste) and dried oregano.
7. Pop them against your teeth and pull the skin off as you eat the delicious centre.
8. ENJOY!

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Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences shopping. Marco learns how to make and say Kombucha.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: PAI MEI COCKTAIL & KIDNEY BEANS

This cocktail could kill a lot of Bills and it was named after the Kung Fu master from the movie:

Ingredients: 

1. 1 oz. Kvas Lavender Jasmine Simple Syrup
2. 2 1/2 oz. Vodka
3. 1/4 oz. Cointreau
4. 1/4 oz. Lemon Juice
5. 1 Egg White

Method: 

1. Chill a coupe glass
2. Add all ingredients + ice to a shaker. 
3. Shake until chilled
4. Strain out cocktail and discard ice. 
5. Pour cocktail back in shaker and shake without ice. 
6. Double strain cocktail using Hawthorne strainer and fine-mesh strainer into chilled coupe. 
7. Garnish with lavender and saffron 

Drink that frothy delight and kick somebody in the face! If you want to find out where to get this syrup go to: KVAS Fine Beverage Co.

KIDNEY BEANS

The Kidney Bean – once ugly, mealy and overrated – has now proven me a fool and shown me it’s true flavour and versatility! SO, IT’S A RECIPE TWO-FER TODAY! We got Cauliflower and Kidney Bean Tacos AND Rice, Kidney Bean and Corn Pilaf (a sexy “Rice & Beans”). Look for the photos on our Instagram page: @podcasteatdrink

Rice, Kidney Bean and Corn Pilaf

2 notes: if you can make this in a cast iron pan, you won’t regret it. And I’m suggesting brown rice because it is tough enough to withstand being tossed with the beans; white rice would fall apart.

Ingredients:

1 ½ cups brown rice

Olive oil

1 small can kidney beans, rinsed well

1 medium-sized onion, diced

5-7 cloves of garlic, minced and smashed

Fresh thyme

1 tsp cumin seeds

½ tsp chili flakes (red or arbol or pasilla – whatever you have)

½ tsp dried oregano (optional)

¾ cup, frozen sweet corn

Fresh kale or swiss chard, torn small

Salt, to taste

Hot sauce, to taste

Fresh flat-leaf parsley or cilantro, rinsed well and chopped

Fresh tomatoes, for garnish

1. Make the brown rice, according to instructions
2. While the rice cooks, add 2 tbsp olive oil to pan over medium heat and fry onion until it softens
3. Add garlic, thyme and all dry spices and sauté over medium heat for 5-7 minutes (add more olive oil if you think you need it)
4. Add corn and greens, fry for another 3-4 minutes or until greens are softened
5. Add salt and hot sauce, mix well
6. Add brown rice (either just cooked or leftover room temperature rice), toss well in pan
7. Garnish with herbs and fresh, ripe tomatoes and serve!

Cauliflower and Kidney Bean Tacos

For the FILLING:

1/2 Cauliflower, cut into small bite-sized pieces

1 cup of red kidney beans

2 tsp olive oil

5 garlic cloves

1 tsp garlic powder

1 tsp cumin seeds

1 tsp ground cumin

1 tbsp paprika 

1/2 tsp red chili flakes

1/2 large tomato, diced small 

1 tsp salt 

Fresh lime juice 

- add olive oil to a large frying pan, set over medium heat

- add cauliflower pieces, fry for one minute, then add all dried spices and stir to coat

- fry for 5 minutes, turning every minutes, then add all remaining ingredients.

- fry over medium heat until cauliflower is slightly softened, but make sure it still has a crunch. 

For the COLESLAW:

1/3 of a small Cabbage - red or green - sliced very thin

1/2 tsp salt

1 tsp brown sugar

1 tbsp apple cider vinegar

- mix all ingredients except coleslaw until the salt and sugar have dissolved. Add cabbage, stir and set aside for 30 min

For the GARNISH:

7-10 radishes, julienned

Fresh cilantro

fresh lime juice

- mix all these together for a terrific garnish on the tacos

SALSA:

Green salsa - tomatillo - works best here

SPREAD:

Any hummus or homemade guacamole

TORTILLAS:

Soft corn tortillas work best here.

Instructions:

1. Warm tortillas on a griddle or hot plate (*critical step or your tacos will definitely suck); place them in a covered container with a square of paper towel on the bottom
2. Place warmed tortilla in a plate. Spread 1 tsp of hummus or guacamole down the middle
3. Place Cauliflower & Bean mixture on the spread
4. Top with Coleslaw, then Radish, and then Tomatillo Salsa 

IMPORTANT: Make them one at a time, as you eat them. If they sit for a few minutes they will get soggy. This is FAST food!

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

Hosted on Acast. See acast.com/privacy for more information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences shopping. Marco learns how to make and say Kombucha.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: CREMINA & PUPUSAS

Cremina (coffee creamed sugar)

This will only work with espresso, you can try with other coffees and good luck to you. It's easy to make difficult to describe. Take the time to make this for yourself and enjoy life.

Directions

Put your moka on the stove and the second espresso starts to come up, pull it off the stovetop.

In a bowl put 10 teaspoons sugar in a small bowl.

Remember as soon as the coffee starts to rise, remove the moka fand pour the first drops of coffee (which are the creamiest and have the most intense flavor) in the bowl with the sugar. 

Put the moka back on the stove over low heat. Use circular movements to mix the sugar and espresso with a teaspoon until a sufficiently thick cream forms. The more you stir it the creamer it will get. Remember in this case "creamed" means fully stirred like "creamed butter" no cream goes into the Cremona.

BLACK BEAN PUPUSAS!

You can fill them with ground beef, carnitas, pastor, refried beans, cheese, chicharonnes.....there are many possibilities. In this version took one delicious ingredient and focused on that!

FOR THE BLACK BEANS FILLING

• 1 can black beans (or 1 1/2 cups dried beans, soaked overnight)
• 2 tbsp oil
• 1/4 red onion, minced fine
• 5 garlic cloves, smashed
• 1 ripe tomato, diced
• 1 tbsp tomato paste
• 1 tsp cumin, ground
• 1 tsp paprika 
• 1/2 tsp chili flakes
• 1/2 cinnamon stick 
• 3 tbsp (or to taste) canned chipotle peppers in Adobo Sauce, chopped fine

1. heat the oil over medium heat, in a heavy bottomed pot
2. add onion and garlic and sauté for 3-5 minutes
3. add the dry spices, tomatoes, paste and chipotle pepper 
4. Cover and cook for 20-30 minutes, periodically adding water or stock to make sure it doesnt get dry
5. Using a hand blender or spatula, mash 2/3 of the beans.  
6. Let cool before handling

FOR THE PUPUSAS (CORN CAKES):

• 2 cups Masa Harina (white or yellow corn flour) or Instant Masa - which I used
• 1 3/4 cups warm-ish water
• pinch of salt

1. Add Masa and salt to a large mixing bowl. 
2. Slowly add water, mixing the dough with your hand. The masa needs to be the consistency of playdough. If it’s too dry, add more water, tbsp by tbsp
3. Scoop the dough into large, golf-ball-size portions. Cover them with a damp cloth as you go or they will dry out.
4. Using your palms, pat the balls into a disc, about 4 inches in diameter.
5. Scoop a half tablespoon (too much generosity here would be a mistake!) of the beans into the center of the dough circle
6. Gently pinch the edges of the dough up and around the filling, finally pinching it closed into a ball. Pat the dough between your palms to form it into a disc again. Here's a great video demo if you feel you need one: https://youtu.be/kFkFDaFSx7Q
7. Heat a large skillet or flattop. Coat with a little oil or ghee. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. When the edges are set and the bottom is golden brown, they are ready to be flipped.

Enjoy with a side of curtido (Salvadorian coleslaw) and salsa!

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: CUCUMBER ELDERFLOWER GIMLET & DILL

Cucumber Elderflower Gimlet

A Gimlet is a beautiful thing, it's a cocktail typically made of 2 parts gin and 1 part lime juice. A 1928 description of the drink was: gin, and a spot of lime. The glorious thing about the gimlet is it was made to be modified or amplified if you will, and here is a great example.

Here is what you will need:

• 1 ½ ounces of Gin, sub in Vodka if you don't have or like Gin.
• 1 ounce St. Germain liqueur
• 1 ounce lime juice
• A 2 inch piece of peeled cucumber, quarter lengthwise then slice those quarters into ¼″ thick pieces.
• If you want to add some "bellezza" to your coupe or martini glass a thinly sliced cucumber round for garnish is not a bad idea.

Directions

1. Fill a cocktail shaker with ice and cucumber pieces.
2. Add Gin, St. Germain and lime juice.
3. Shake your Shaker until it feels a bit frosty on the outside, you will bruise the shit out of your cucumber and that is what we want here.
4. Strain the cocktail into your vessel, and the if you wish garnish with a slice of cucumber.
5. Enjoy it like you've been married to the love of your life for 10 years like I have!

DILL

OH DILL...how we sing thy praises. Over beans, over potatoes, over beets, over tomatoes, in your tzatziki, on a filet of oily fish, stuff inside a whole fish, as a garnish, as a primary flavour....IT'S ALL GOOD!

Ingredients:

• 2 cups of french green beans, steamed and still crisp
• 1/2 cup of sweet corn
• 1/2 cup of cherry tomatoes, halved
• 1 large bulb of garlic, mashed
• 2 tbsp of olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup of loosely packed dill, chopped
• Coarse salt, to taste

Mix all these ingredients together in a bowl, let sit for a half hour and serve as a terrific accompaniment to brunch or dinner.

So don't Dilly Dally...and don't fear the amount of dill in a BUNCH - take it as a challenge and get it in ya! Also...the health benefits are NUMEROUS!

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco talks about Flour and Ali shares his experiences in Barrie

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

Check out Mario Cantone. & Jerry Dixon in the Benefit Concert Series: www.covidbenefitconcert.com

This weeks episode: QUARANTINI & ALFALFA

Quarantini:

Look - this can be what you want it to be, just get your base (Vodka or Gin) add lemon juice and anything you think is gonna add subtle flavour and shake that up and enjoy.

2 oz of Limoncello

1 oz Vodka or Gim

.05 oz triple sec

.05 oz lemon juice

.05 simple syrup

over ice, shake pour and enjoy!

Alfalfa Sprouts

In our desperation to get that summer feeling back in our bones....Alfalfa (or Lucerne, as it’s called outside North AmErica) goes a LONG way to making things feel a little warmer and lighter! Never you mind that it is used in feed for livestock! Hey....WE’RE LIVESTOCK TOO!

It’s a great addition to any sandwich, any salad and even just over an avocado, with some fresh lemon juice and olive oil. Go to town with this stuff because it’s also insanely healthy!

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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In this episode: Ali & Marco welcome Donna-Marie Pye

They discuss a multitude of topics from her cookbooks, her cooking school and the powerhouse the slow cooker.

Check out:

Relish Cooking Studio

Her Cook Books

more Cook Books

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Whiskey Sour & Vegetable Mille Feuille and Ali's Disciple of Terror Amanda Barker does more damage in the What's in Marco's Mouth segment.

Whiskey Sour:

If you don't want to suffer from scurvy, we strongly recommend you make yourself a cup of this good cheer.

Ingredients

1.5 oz Bulleit Bourbon

3/4 oz lemon juice

3/4 oz simple syrup

Orange slice

Maraschino cherry

Instructions

Add bourbon, lemon juice, and sugar to cocktail shaker filled with ice. Shake that goodness up strain into rocks glass, mason jar or a pirate skull. Garnish with orange slice and maraschino cherry.

Mille Feuille

It's basically Vegetable Jenga

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco discuss an online article that claims: 15 things you are doing wrong in the kitchen.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco discuss an online article that claims: 15 things you are doing wrong in the kitchen.

This is part 2 in a 3 part series.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco discuss an online article that claims: 15 things you are doing wrong in the kitchen.

This is part 3 in a 3 part series.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: FRENCH 75 & BLACK EYED PEAS (or Bean)

French 75:

This drink takes us back to World War I and it was named after the French 75-millimeter light field gun . So it does have some military grade strength to it.

Ingredients: 

• 2 oz Champagne,
• 3/4 oz Lemon juice,
• 1 oz Gin,
• 3/4 oz Simple syrup

Preparation: 

Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice (unless specified always filled with Ice, unless you are Ali and need this specific instruction). Shake vigorously as if you are using French 75-millimeter light field gun and the rat-tat-tat is making you shake your drink. Then strain into a champagne glass or flute using a Hawthorne strainer if you have or a pair of panty hose like they did in the war. Top up with Champagne should be about 2 oz. Stir gently and enjoy with that joie to vivre that only the French could exude in their cocktails during the war.

Black Eyed Peas

Don’t sleep on the Black-Eyed Pea! Here’s a great recipe that you can eat as a main, a side, or as a “beans on toast” thing!

INGREDIENTS:

• 2 cups black eyed peas, soaked overnight
• 2 tbsp olive oil
• 1 small onion, minced
• 3 gloves garlic, minced and smashed
• 1 tsp cumin seeds, lightly crushed
• 1/2 tsp turmeric
• 1/2 tsp chili flakes
• 1 small tomato, diced
• 1 tbsp tomato paste
• juice from 1 lime
• salt, to taste
• 2 cups loosely packed Swiss chard, kale or spinach - roughly chopped

METHOD:

• add olive oil to a heavy bottomed pan over medium heat. Add onions and garlic, fry until golden and softened
• add all dry spices and fry for 3-5 minutes, stirring every minute; add tomatoes, tomato paste, lime juice and salt; stir, cover and cook for 5 min.
• Drain black eyes peas and add to spiced tomato mixture. Turn heat to medium-low, add a 1/2 cup of water and cook for 30 minutes or until beans are nice and soft. Add greens and cook for another few minutes.

Serve with rice, tortillas, roti or your favourite fresh bread!

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: CAFFE SHAKERATO & LIMES

CAFFE SHAKERATO

It doesn't get easier then this. WOW your guests or your loved one(s) with a special Italian take on the iced coffee.

• Grab your cocktail shaker or a jar with a lid and chuck some ice in there.
• Add 2 oz of espresso coffee (if you don't have espresso use a strong coffee of your choosing.
• Add 0.5 oz of simple syrup or just stir into your coffee when it hot some sugar (to taste) and let it melt and incorporate into your coffee.
• *Add a dash of booze of your choosing, if you choose to, at this point.
• SHAKE like an earthquake, ensuring that your shaker is really cold to the touch. Strain out the liquid. It should be frothy and then add ice if you choose and depending on your vessel. Traditionally it is served in a martini glass so ice might not be the right fit. Sit back and relax as if you are on the Amalfi coast.

CHUNKY LIME-PEPPER HOT SAUCE:

What do you do when life gives you lime? Make a DAMN spicy chunky pepper sauce!

Ingredients:

5-10 Scotch Bonnet Peppers, washed well and sliced (or diced, depending on how much you want to consume in a sitting)

3 garlic cloves, minced or sliced

3 limes, plunged into boiling water for 1 minute and cut up into small chunks

Juice of 3-4 limes

1 tsp salt

• Add all the ingredients to a well-washed (ideally, sterilized) jar
• Mix well and refrigerate. Do not consume for 2-3 weeks, opening to turn ingredients only every few days.
• NOTE: I don't have any exact science behind this, but every Trini seems to suggest that you put your pepper sauce out in the hot sun each day, and back in the fridge at night. Apparently when it goes right in the fridge it mellows out. This might not be a bad thing, depending on how crazy your peppers are!

Eat this chunky pepper sauce as a condiment with any meat or vegetable dish, or as Marco suggested....put a little bit right on your summer burger!

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In this episode: Ali & Marco welcome Chef Adam Ryan

Chef Adam - a meat eater - is the head chef at The Coup, an established and well-loved vegetarian restaurant in Calgary.

We discuss his culinary roots in Ontario, his travels around the world and his yearning to constantly be challenging himself.

Check out Chef Adam:

https://www.menumag.ca/2019/09/11/one-on-one-with-chef-adam-ryan/

INSTAGRAM:

@adameatworld

@thecoupcalgary

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: WHISKEY SMASH & JALAPEÑOS

Whiskey Smash

In 1887 this drink was all the rage, and once you've had it you'll understand why here is the current version of this well-balanced beverage:

Ingredients:

• 3 wedges Lemon 
• 4 Mint leaves
• 3/4 oz Simple syrup
• 2 oz Bourbon (or Whiskey, Rum, Gin you name it)
• Garnish: Mint

Directions:

• Muddle the lemon in a shaker, that just a fancy way to say smash the shit out of your lemons.
• Add the remaining ingredients and shake, I choose not to add ice in the shaker but you are welcome to do that.
• Double-strain and pour into a rocks glass filled with ice so that smashed beverage cools itself on the ice..
• Slap a mint sprig between your hands and use as garnish on this delightful summer smash.

JALEPEÑO PEPPER CHUTNEY:

Slice a jalapeno in half, touch the inside with your (clean) pinky finger and touch it to your tongue. Does it burn? Then you should make this chutney! If it doesn't....its jalapeño poppers time!

Ingredients

• 3 jalapeños, roughly chopped
• 1/2 small onion
• 1 tbsp honey
• 1/4 cup fresh lime juice
• 1/2 tsp salt

Add all the ingredients in a food processor and puree! This chutney can be serve as an accompaniment to Kebabs or fried snacks, or added to eggs, stews and salsas! It'll keep for a few months....but why should it?? GET IN THERE!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: ELDERFLOWER SPIKE & RAMPS

Elderflower Spike

Look no one wants to step on a rusty nail or a rusty spike and rush to get a tetanus shot. However, should you need to sit back and dress your wounds. I recommend making this version of a version of the classic Rusty Nail.

In your shaker or stir glass, fill it with ice. You are going to stir your cocktail in here before you pour it in a glass of ice so whatever container that will fit the following will do.

• 2 oz of Canadian Whiskey (Bourbon or Scotch)
• 1 oz of St. Germain (Elderflower liquor)
• 2 dashes (I said dashes) of Angostura bitters

Once all these ingredients are in your stir container. Stir it, so that the ingredients get incorporated -- do not shake this business up, it's not that kinda drink.

Then use a strainer and pour your contents over ice in a old fashioned glass. Take 2 peels of a lemon and express them onto the surface of the drink. That means squeeze it so that the oils from the lemon peel end up on the surface of the glass.

RAMP PESTO

If you're lucky to get your hands on some Ramps - you can pickle them, cook them in a pasta...or make this terrific pesto that can be spread on bread, added to spaghetti squash or mixed into pasta. Recipe inspired by Sandor Katz, the fermentation king! https://www.wildfermentation.com. If you still feel like making an interesting flavourful pesto and can't get ramps, you can use garlic scapes - just omit the garlic from this recipe.

Ingredients

• 1 cup packed arugula leaves, roughly chopped
• 1⁄2 cup packed cilantro leaves, roughly chopped
• 1⁄2 cup packed flat-leaf parsley leaves, roughly chopped
• 1⁄2 cup olive oil (and more if required)
• 1⁄2 cup chopped ramps
• 3 garlic cloves
• 1⁄2 cup sunflower seeds
• 2 tbsp. finely grated Parmigiano-Reggiano
• 2 tbsp. fresh lime juice (and more as required)
• Kosher salt
• Optional: Add some jalapeños slivers or red chile flakes for some bite

Instructions

In a food processor, combine all the ingredients and pulse until finely chopped. Test for salt. Store the pesto, covered with more olive oil, in the refrigerator for up to 2 weeks.

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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In this episode: Ali & Marco welcome Loreto Grimaldi

Marco's oldest friend happens to also be incredibly knowledgable when it comes to wine. He is also the resource Marco turns to when he has a wine question. On this episode they talk about the 10 wines you should be trying.

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

Hosted on Acast. See acast.com/privacy for more information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Ali and Marco discuss the Guardian Article: To eat or not to eat: 10 of the world's most controversial foods.

This is part 1 of a two-parter. Enjoy!

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Ali and Marco discuss a couple of reccos and a rant or two.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: MANGO MOJITO & COLLARD GREENS

Mango Mojito

4 tablespoons of Mango Purée. You can use mango purée juice from the store or if you feel the desire to blend some mango flesh into a blender and make your own purèe more power to you, it will only make this cocktail better!

• 2 oz Mango Purèe
• juice of one lime
• mint leaves (to your liking)
• 2 oz of light rum
• soda water
• sugar 2 teaspoons or more to your liking.
• ice cubes

In a shaker (no ice at this point), mint, lime juice, sugar and muddle until your mint falls to pieces like a Patsy Cline hit. Then add to the strainer, ice, rum, mango purèe, and shake that business up. Over a glass of ice, strain the contents into the glass, top with soda water. Garnish with a skewer of mango chunks. Sit back and enjoy!

COLLARD GREENS

Robust, flavourful, insanely healthy...and large enough to fan yourself with in the summer.....enjoy some collard greens as soon as you can!

Ingredients:

4-6 large leaves of collard greens, ribs removed, washed and chopped

2 tbsp ghee or oil

I can (2 cups) black-eyed peas (or large smoked ham hock)

1 can (2 cups) of cherry tomatoes

1 medium onion, finely chopped

4-5 gloves of garlic, smashed and minced

1/2 tsp crushed red chili flakes 

1 tsp paprika

1 tsp cumin

1 tsp sugar or honey

2 tsp apple cider vinegar

Salt to taste

• Add ghee to a heavy-bottomed pot over medium heat
• Add onions and brown; add garlic, crushed chili flakes, paprika, cumin and salt and sauté for 2 minutes, stirring frequently
• Add can cherry tomatoes, lower head to medium-low, cover and let cook for 10-12 minutes
• Add rinsed beans, cook for another 10 minutes, adding liquid as needed.
• Add salt, sugar, apple cider vinegar and chopped collard greens, and cook until the green reach the softness you're looking for!

Serve over rice immediately, or the next day "smushed" onto some fresh, crusty bread. Eat well and good smushing to you!

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

Hosted on Acast. See acast.com/privacy for more information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Ali and Marco discuss the Guardian Article: To eat or not to eat: 10 of the world's most controversial foods.

This is part 2 of a two-parter. Enjoy!

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

In this episode: Ali & Marco welcome Zac Kvas from KVAS FINE BEVERAGE COMPANY

There is a lot to be said about syrups for your cocktails, but there really is no finer syrups then the ones from KVAS. ** Also we get a scoop on what is coming from KVASfbco in the not to distant future.

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

Hosted on Acast. See acast.com/privacy for more information.

So this might be another one of our controversial episodes, so Trigger warning in effect.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Ali and Marco discuss a listener email regarding Marco's comment on Goose Liver.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Ali and Marco discuss their culinary heroes.

Reach us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

Today's episode Marco is alfresco making a simple, classic and fantastic cocktail and Ali tries to figure out what to call his wonderful burger creation.

MUDDLED SCREWDRIVER:

Alex Guarnaschelli is a host and judge on several Food Network programmes and she's pretty great. We wanted to test her version of this simple cocktail. Did she build a better mousetrap? Listen and you'll hear.

1 orange, washed and cut into 1/4-inch thick rounds

0.5 oz of lemon,

Pinch kosher salt

2 oz ounces chilled vodka

5 cups chilled orange juice

1 cup crushed ice

Here we go, if you are like Marco you are going to spill and get sticky orange juice all over the place.

1. Put the orange slices into a container of some sort, cocktail shaker if you got one.
2. Add he lemon juice and the pinch of salt. 
3. Use a muddler to "bruise" the orange slices so that the oil in the peels emerges and the pulp from the orange mixes with the lemon juice. 
4. Add the vodka and continue to stir. (this a no shake cocktail)
5. Add the orange juice and combine well.

Enjoy the perfect travellers cocktail.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

Today's episode Marco deals with his bad day, Ali goes to the jar in the fridge.

ITALIAN ICE TEA:

Had a Bad day? Want something easy to make. Something to take off the edge? It doesn't get more simple than this.

1. Fill a glass with ice, the more ice the better it is after all called Iced Tea.
2. Add 2 oz of Sweet Vermouth.
3. Add 4-5 oz of Gingerale, you can probably just fill the glass and that will be the right amount.
4. Stir.
5. If you want to get fancy add a lemon to the rim.
6. Enjoy the perfect travellers cocktail and let this drink take your troubles away

CHICKEN THIGHS w/OLIVES & LEMON

Looking at a fridge full of various olive jars that you keep shoving your fingers in? There's much much more that you can do with those olives - like this recipe here! And if you're still relying on chicken breast as your go-to, you might be missing out on a little thing called LIVING. Chicken thighs are juicier and the skin-on, bone-in are best for flavour.

INGREDIENTS

• 8 chicken thighs, skin-on and bone-in
•  Salt and pepper
• 1 tsp red pepper flakes
• 1 tbsp olive oil
• 6 garlic cloves, minced
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme leaves
• 1 tbsp chopped oregano
• 2 lemons, cut in wedges (Meyer lemons if you can)
• 1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
• 1 cup chicken broth
• 3 tbsp chopped parsley

1. Rinse chicken thighs and pat dry with paper towels.
2. Season well with salt and pepper and chili flakes and set aside
3. Heat oven to 425 degrees F
4. Heat a wide cast iron pan on medium heat. Coat pan with tbsp of olive oil and add chicken thighs to hot pan, in one layer, skin side down.
5. Once skin starts to crisp, flip the and sprinkle with more salt, pepper, garlic, herbs and rub this seasoning into thighs. Tuck lemon wedges into the chicken and place pan in the oven for 15 minutes, covered with a tray.
6. Remove tray and add olives, scattered over chicken. At this point, you can add stock as well, re-cover tightly and bake for 30 minutes, until meat is tender and cooked through.
7. Arrange thighs, lemons and olives on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

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On today's episode we dive into the Tuna Sandwich.

Listen to Marco and Ali debate and discuss what goes in and what goes under this classic.

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Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Marco goes to his first restaurant since the pandemic started. Here if it rates well or badly.

Follow us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Marco and Ali discuss the EGG and how to prepare and more importantly how not to prepare an egg.

Follow us at: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

Today's episode Marco and Ali hang on to summer as best they can through food and drink.

TEQUILA SUNRISE:

If you are a fan of The Rolling Stones or The Eagles, then you best try this classic cocktail.

1. In a highball glass filled with ice cubes the more cubes the better.
2. Pour the tequila and orange juice.
3. You decide if you want to stir it, technically this drink doesn't need anything stirred.
4. Slowly pour the grenadine in, the grenadine will gradually sink and mix with the other ingredients, creating a lovely sunrise effect..
5. Garnish with an orange slice and cherry, we soaked ours in Amaretto because it's summer and why the hell not!

PEACHES!

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

Today's episode Marco and Ali hang on to summer as best they can through food and drink.

The Airedale

Thanks to KY Belk of Ophelia’s Electric Soapbox, Denver

Ingredients

2.5 oz (75 ml) Bourbon

3/4 oz (7.5 ml) Aperol

.05 tsp simple syrup

Garnish

Grapefruit zest

Type of glass

Rock

Preparation

1. Combine ingredients in a mixing glass or a container of some sort with ice and mix for 10-15 seconds. Filter into the rock vessel over a large block of ice. You could also just pour it all into your rock glass and give it a good swirl. Add your zest or rind.

WILD MUSHROOM PASTA

2 cups of wild mushrooms, loosely packed

1/2 package of spaghetti or linguine

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In this episode: Ali & Marco welcome Chef Joshna Maharaj

Joshna is a chef, a recent author and an activist who has applied her focus to institutional food - how bad it is, but how good it can be! Get ready for a great chat!

Check out:

Take Back The Tray

@takebackthetray

Indigo

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Give us a 5 star review on whatever app you listen from.

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

Hosted on Acast. See acast.com/privacy for more information.