This Podcast is Delicious

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

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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: [email protected]

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: Hanky Panky & Chicken Tinga

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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: Champagne Cocktail & Spaghetti Squash

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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!

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

Reach us at: [email protected]

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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: Cranberry Sour & Empanadas

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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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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: Eggnog Martini & Sweet Potato

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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.

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: Mulled Wine & Panettone

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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.

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: Coconut Curry & Island Cafe

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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.

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: Ghee & B-52

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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.

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.