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

Ali and Marco discuss a couple of reccos and a rant or two.

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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 1 of a two-parter. Enjoy!

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In this episode: Ali & Marco welcome Loreto Grimaldi

Marco's oldest friend happens to also be incredibly knowledgable when it comes to wine. He is also the resource Marco turns to when he has a wine question. On this episode they talk about the 10 wines you should be trying.

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 & 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: ELDERFLOWER SPIKE & RAMPS

Elderflower Spike

Look no one wants to step on a rusty nail or a rusty spike and rush to get a tetanus shot. However, should you need to sit back and dress your wounds. I recommend making this version of a version of the classic Rusty Nail.

In your shaker or stir glass, fill it with ice. You are going to stir your cocktail in here before you pour it in a glass of ice so whatever container that will fit the following will do.

• 2 oz of Canadian Whiskey (Bourbon or Scotch)
• 1 oz of St. Germain (Elderflower liquor)
• 2 dashes (I said dashes) of Angostura bitters

Once all these ingredients are in your stir container. Stir it, so that the ingredients get incorporated -- do not shake this business up, it's not that kinda drink.

Then use a strainer and pour your contents over ice in a old fashioned glass. Take 2 peels of a lemon and express them onto the surface of the drink. That means squeeze it so that the oils from the lemon peel end up on the surface of the glass.

RAMP PESTO

If you're lucky to get your hands on some Ramps - you can pickle them, cook them in a pasta...or make this terrific pesto that can be spread on bread, added to spaghetti squash or mixed into pasta. Recipe inspired by Sandor Katz, the fermentation king! https://www.wildfermentation.com. If you still feel like making an interesting flavourful pesto and can't get ramps, you can use garlic scapes - just omit the garlic from this recipe.

Ingredients

• 1 cup packed arugula leaves, roughly chopped
• 1⁄2 cup packed cilantro leaves, roughly chopped
• 1⁄2 cup packed flat-leaf parsley leaves, roughly chopped
• 1⁄2 cup olive oil (and more if required)
• 1⁄2 cup chopped ramps
• 3 garlic cloves
• 1⁄2 cup sunflower seeds
• 2 tbsp. finely grated Parmigiano-Reggiano
• 2 tbsp. fresh lime juice (and more as required)
• Kosher salt
• Optional: Add some jalapeños slivers or red chile flakes for some bite

Instructions

In a food processor, combine all the ingredients and pulse until finely chopped. Test for salt. Store the pesto, covered with more olive oil, in the refrigerator for up to 2 weeks.

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In this episode: Ali & Marco welcome Chef Adam Ryan

Chef Adam - a meat eater - is the head chef at The Coup, an established and well-loved vegetarian restaurant in Calgary.

We discuss his culinary roots in Ontario, his travels around the world and his yearning to constantly be challenging himself.

Check out Chef Adam:

https://www.menumag.ca/2019/09/11/one-on-one-with-chef-adam-ryan/

INSTAGRAM:

@adameatworld

@thecoupcalgary

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

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

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: WHISKEY SMASH & JALAPEÑOS

Whiskey Smash

In 1887 this drink was all the rage, and once you've had it you'll understand why here is the current version of this well-balanced beverage:

Ingredients:

• 3 wedges Lemon 
• 4 Mint leaves
• 3/4 oz Simple syrup
• 2 oz Bourbon (or Whiskey, Rum, Gin you name it)
• Garnish: Mint

Directions:

• Muddle the lemon in a shaker, that just a fancy way to say smash the shit out of your lemons.
• Add the remaining ingredients and shake, I choose not to add ice in the shaker but you are welcome to do that.
• Double-strain and pour into a rocks glass filled with ice so that smashed beverage cools itself on the ice..
• Slap a mint sprig between your hands and use as garnish on this delightful summer smash.

JALEPEÑO PEPPER CHUTNEY:

Slice a jalapeno in half, touch the inside with your (clean) pinky finger and touch it to your tongue. Does it burn? Then you should make this chutney! If it doesn't....its jalapeño poppers time!

Ingredients

• 3 jalapeños, roughly chopped
• 1/2 small onion
• 1 tbsp honey
• 1/4 cup fresh lime juice
• 1/2 tsp salt

Add all the ingredients in a food processor and puree! This chutney can be serve as an accompaniment to Kebabs or fried snacks, or added to eggs, stews and salsas! It'll keep for a few months....but why should it?? GET IN THERE!

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. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco discuss an online article that claims: 15 things you are doing wrong in the kitchen.

This is part 3 in a 3 part series.

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: CAFFE SHAKERATO & LIMES

CAFFE SHAKERATO

It doesn't get easier then this. WOW your guests or your loved one(s) with a special Italian take on the iced coffee.

• Grab your cocktail shaker or a jar with a lid and chuck some ice in there.
• Add 2 oz of espresso coffee (if you don't have espresso use a strong coffee of your choosing.
• Add 0.5 oz of simple syrup or just stir into your coffee when it hot some sugar (to taste) and let it melt and incorporate into your coffee.
• *Add a dash of booze of your choosing, if you choose to, at this point.
• SHAKE like an earthquake, ensuring that your shaker is really cold to the touch. Strain out the liquid. It should be frothy and then add ice if you choose and depending on your vessel. Traditionally it is served in a martini glass so ice might not be the right fit. Sit back and relax as if you are on the Amalfi coast.

CHUNKY LIME-PEPPER HOT SAUCE:

What do you do when life gives you lime? Make a DAMN spicy chunky pepper sauce!

Ingredients:

5-10 Scotch Bonnet Peppers, washed well and sliced (or diced, depending on how much you want to consume in a sitting)

3 garlic cloves, minced or sliced

3 limes, plunged into boiling water for 1 minute and cut up into small chunks

Juice of 3-4 limes

1 tsp salt

• Add all the ingredients to a well-washed (ideally, sterilized) jar
• Mix well and refrigerate. Do not consume for 2-3 weeks, opening to turn ingredients only every few days.
• NOTE: I don't have any exact science behind this, but every Trini seems to suggest that you put your pepper sauce out in the hot sun each day, and back in the fridge at night. Apparently when it goes right in the fridge it mellows out. This might not be a bad thing, depending on how crazy your peppers are!

Eat this chunky pepper sauce as a condiment with any meat or vegetable dish, or as Marco suggested....put a little bit right on your summer burger!

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 and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco discuss an online article that claims: 15 things you are doing wrong in the kitchen.

This is part 2 in a 3 part series.

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: FRENCH 75 & BLACK EYED PEAS (or Bean)

French 75:

This drink takes us back to World War I and it was named after the French 75-millimeter light field gun . So it does have some military grade strength to it.

Ingredients: 

• 2 oz Champagne,
• 3/4 oz Lemon juice,
• 1 oz Gin,
• 3/4 oz Simple syrup

Preparation: 

Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice (unless specified always filled with Ice, unless you are Ali and need this specific instruction). Shake vigorously as if you are using French 75-millimeter light field gun and the rat-tat-tat is making you shake your drink. Then strain into a champagne glass or flute using a Hawthorne strainer if you have or a pair of panty hose like they did in the war. Top up with Champagne should be about 2 oz. Stir gently and enjoy with that joie to vivre that only the French could exude in their cocktails during the war.

Black Eyed Peas

Don’t sleep on the Black-Eyed Pea! Here’s a great recipe that you can eat as a main, a side, or as a “beans on toast” thing!

INGREDIENTS:

• 2 cups black eyed peas, soaked overnight
• 2 tbsp olive oil
• 1 small onion, minced
• 3 gloves garlic, minced and smashed
• 1 tsp cumin seeds, lightly crushed
• 1/2 tsp turmeric
• 1/2 tsp chili flakes
• 1 small tomato, diced
• 1 tbsp tomato paste
• juice from 1 lime
• salt, to taste
• 2 cups loosely packed Swiss chard, kale or spinach - roughly chopped

METHOD:

• add olive oil to a heavy bottomed pan over medium heat. Add onions and garlic, fry until golden and softened
• add all dry spices and fry for 3-5 minutes, stirring every minute; add tomatoes, tomato paste, lime juice and salt; stir, cover and cook for 5 min.
• Drain black eyes peas and add to spiced tomato mixture. Turn heat to medium-low, add a 1/2 cup of water and cook for 30 minutes or until beans are nice and soft. Add greens and cook for another few minutes.

Serve with rice, tortillas, roti or your favourite fresh bread!

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.