This Podcast is Delicious

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Marco and Ali discuss the EGG and how to prepare and more importantly how not to prepare an egg.

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Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Marco goes to his first restaurant since the pandemic started. Here if it rates well or badly.

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On today's episode we dive into the Tuna Sandwich.

Listen to Marco and Ali debate and discuss what goes in and what goes under this classic.

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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.

Today's episode Marco deals with his bad day, Ali goes to the jar in the fridge.

ITALIAN ICE TEA:

Had a Bad day? Want something easy to make. Something to take off the edge? It doesn't get more simple than this.

1. Fill a glass with ice, the more ice the better it is after all called Iced Tea.
2. Add 2 oz of Sweet Vermouth.
3. Add 4-5 oz of Gingerale, you can probably just fill the glass and that will be the right amount.
4. Stir.
5. If you want to get fancy add a lemon to the rim.
6. Enjoy the perfect travellers cocktail and let this drink take your troubles away

CHICKEN THIGHS w/OLIVES & LEMON

Looking at a fridge full of various olive jars that you keep shoving your fingers in? There's much much more that you can do with those olives - like this recipe here! And if you're still relying on chicken breast as your go-to, you might be missing out on a little thing called LIVING. Chicken thighs are juicier and the skin-on, bone-in are best for flavour.

INGREDIENTS

• 8 chicken thighs, skin-on and bone-in
•  Salt and pepper
• 1 tsp red pepper flakes
• 1 tbsp olive oil
• 6 garlic cloves, minced
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme leaves
• 1 tbsp chopped oregano
• 2 lemons, cut in wedges (Meyer lemons if you can)
• 1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
• 1 cup chicken broth
• 3 tbsp chopped parsley

1. Rinse chicken thighs and pat dry with paper towels.
2. Season well with salt and pepper and chili flakes and set aside
3. Heat oven to 425 degrees F
4. Heat a wide cast iron pan on medium heat. Coat pan with tbsp of olive oil and add chicken thighs to hot pan, in one layer, skin side down.
5. Once skin starts to crisp, flip the and sprinkle with more salt, pepper, garlic, herbs and rub this seasoning into thighs. Tuck lemon wedges into the chicken and place pan in the oven for 15 minutes, covered with a tray.
6. Remove tray and add olives, scattered over chicken. At this point, you can add stock as well, re-cover tightly and bake for 30 minutes, until meat is tender and cooked through.
7. Arrange thighs, lemons and olives on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

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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.

Today's episode Marco is alfresco making a simple, classic and fantastic cocktail and Ali tries to figure out what to call his wonderful burger creation.

MUDDLED SCREWDRIVER:

Alex Guarnaschelli is a host and judge on several Food Network programmes and she's pretty great. We wanted to test her version of this simple cocktail. Did she build a better mousetrap? Listen and you'll hear.

1 orange, washed and cut into 1/4-inch thick rounds

0.5 oz of lemon,

Pinch kosher salt

2 oz ounces chilled vodka

5 cups chilled orange juice

1 cup crushed ice

Here we go, if you are like Marco you are going to spill and get sticky orange juice all over the place.

1. Put the orange slices into a container of some sort, cocktail shaker if you got one.
2. Add he lemon juice and the pinch of salt. 
3. Use a muddler to "bruise" the orange slices so that the oil in the peels emerges and the pulp from the orange mixes with the lemon juice. 
4. Add the vodka and continue to stir. (this a no shake cocktail)
5. Add the orange juice and combine well.

Enjoy the perfect travellers cocktail.

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Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Ali and Marco discuss their culinary heroes.

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So this might be another one of our controversial episodes, so Trigger warning in effect.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Ali and Marco discuss a listener email regarding Marco's comment on Goose Liver.

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In this episode: Ali & Marco welcome Zac Kvas from KVAS FINE BEVERAGE COMPANY

There is a lot to be said about syrups for your cocktails, but there really is no finer syrups then the ones from KVAS. ** Also we get a scoop on what is coming from KVASfbco in the not to distant future.

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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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 and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Ali and Marco discuss the Guardian Article: To eat or not to eat: 10 of the world's most controversial foods.

This is part 2 of a two-parter. 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 & 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: MANGO MOJITO & COLLARD GREENS

Mango Mojito

4 tablespoons of Mango Purée. You can use mango purée juice from the store or if you feel the desire to blend some mango flesh into a blender and make your own purèe more power to you, it will only make this cocktail better!

• 2 oz Mango Purèe
• juice of one lime
• mint leaves (to your liking)
• 2 oz of light rum
• soda water
• sugar 2 teaspoons or more to your liking.
• ice cubes

In a shaker (no ice at this point), mint, lime juice, sugar and muddle until your mint falls to pieces like a Patsy Cline hit. Then add to the strainer, ice, rum, mango purèe, and shake that business up. Over a glass of ice, strain the contents into the glass, top with soda water. Garnish with a skewer of mango chunks. Sit back and enjoy!

COLLARD GREENS

Robust, flavourful, insanely healthy...and large enough to fan yourself with in the summer.....enjoy some collard greens as soon as you can!

Ingredients:

4-6 large leaves of collard greens, ribs removed, washed and chopped

2 tbsp ghee or oil

I can (2 cups) black-eyed peas (or large smoked ham hock)

1 can (2 cups) of cherry tomatoes

1 medium onion, finely chopped

4-5 gloves of garlic, smashed and minced

1/2 tsp crushed red chili flakes 

1 tsp paprika

1 tsp cumin

1 tsp sugar or honey

2 tsp apple cider vinegar

Salt to taste

• Add ghee to a heavy-bottomed pot over medium heat
• Add onions and brown; add garlic, crushed chili flakes, paprika, cumin and salt and sauté for 2 minutes, stirring frequently
• Add can cherry tomatoes, lower head to medium-low, cover and let cook for 10-12 minutes
• Add rinsed beans, cook for another 10 minutes, adding liquid as needed.
• Add salt, sugar, apple cider vinegar and chopped collard greens, and cook until the green reach the softness you're looking for!

Serve over rice immediately, or the next day "smushed" onto some fresh, crusty bread. Eat well and good smushing to you!

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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