This Podcast is Delicious

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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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:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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 culinary journey Marco took in the Middle East.

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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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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

Insta: @podcasteatdrink

email: [email protected]

If you liked this episode: Rate, Review & Subscribeand 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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In this mini episode: Ali & Marco talk about the culinary exploits in OKC -- that's Oklahoma City.

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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: HOLIDAY MARTINI & HOLIDAY TURKEY ALTERNATIVES

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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.

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: HOT TODDY & CHILI CON CARNE

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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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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 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

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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

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