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: [email protected]

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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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: Cauliflower & Sea Breeze

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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.

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: Cherry Tomato & Aperol Spritz

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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

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: [email protected]

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!

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: FUL or Ful Medames & Cuba Libre

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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: SCOTCH BONNET & MILK PUNCH

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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)

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

If you didn't 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

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: [email protected]

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