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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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!

Reach us at: [email protected]

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.

Reach us at: [email protected]

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 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: [email protected]

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

Reach us at: [email protected]

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: MANHATTAN & PULSE PATTIES

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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!!

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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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.

Reach us at: [email protected]

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: NUTELLA MARTINI & BEETS

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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!

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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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.

Reach us at: [email protected]

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: CORPSE REVIVER No. 2 & ALOO METHI

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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

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.