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

Social Media:

Twitter: @podcasteatdrink

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email: [email protected]

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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