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.
Today's episode Marco and Ali celebrate KVAS cherries!!! In a Mistletoe Manhattan and Ali convinces Marco that this year Lamb is the way to go for the Holidays.
Check out: KVAS Food and Beverage Co.
MISTLETOE MANHATTAN
When you have great cherries, and it's the holidays, how do you celebrate both? With this spectacular drink that packs a wallop. Fill your shaker with ice and drop in the following:
2 ounces whiskey
½ ounce cherry juice from the jar you -- we recommend KVAS Black Pepper Cherries if you can get em.
½ ounce cranberry juice
½ ounce sweet vermouth
2 dashes angostura bitters
KVAS Black Pepper Cherries, for garnish
A sprig of rosemary, for garnish
1. In a shaker cup filled with ice, combined the whiskey, cherry juice, cranberry juice, vermouth and bitters. Shake lightly or stir a few times until combined.
2. Pour in a chilled glass and garnish with a cherry and rosemary. This cocktail gives the option to have it up or on the rocks.
ROAST MEXICAN-INSPIRED LAMB
This is not your medium or medium-rare cooked lamb. Save that for when your snooty relatives and "foodies" can come over again. THIS is slow-roasted, fall off the bone, tender, juicy lamb....with an easy marinade and a sensational side sauce. You can sub the Mojo Verde (Green sauce) below for a Mojo Roja, a Salsa Verde, a Chimichurri or even a Mint & Coriander Chutney (EP 24 of Eat & Drink). Whatever your choice is, I hope you make this and enjoy your pants off!
LAMB - INGREDIENTS
2-3 pounds lamb leg or shoulder - with the bone in
3 tsp ground cumin - ideally ground from the seeds by you, by hand
1 tsp dried oregano
1 large sprig of rosemary, leaves stripped and minced
8-10 springs of thyme, leaves stripped and minced
3 large garlic cloves, minced and smashed into a paste
1 tsp of chili flakes
Sea salt
2-3 tbsp olive oil
MOJO VERDE - INGREDIENTS
2 cups chopped coriander, well-rinsed
1/2 cup fresh oregano leaves
4 garlic cloves
1 tsp cumin seeds
Juice of 1 lemon
1/2 teaspoon salt
1/3 cup good quality olive oil
DIRECTIONS:
- Make a marinade with all the ingredients except the lamb and salt
- Coat the lamb with the spice and oil mixture. Refrigerate overnight or marinate at room temperature for 2-3 hours.
- Preheat oven to 200°C. Place the lamb in a roasting pan and season with salt flakes. Add 1/2 cup of some liquid like stock or wine to the pan for moisture, and cover tightly with foil.
- Slow-cook the lamb for 5 hours or until the meat is very tender and easily comes off the bone.
- Take out the lamb and let rest for 7-8 minutes. During this time, in a small food processor or blender, blend all the ingredients for the mojo verde until it is relatively smooth and creamy.
- Carve lamb - serve with potatoes, beets, broccolini and the mojo verde.
- Tomorrow, enjoy some outstanding leftover lamb sandwiches!
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