This Podcast is Delicious

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.

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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: Whiskey Sour & Vegetable Mille Feuille and Ali's Disciple of Terror Amanda Barker does more damage in the What's in Marco's Mouth segment.

Whiskey Sour:

If you don't want to suffer from scurvy, we strongly recommend you make yourself a cup of this good cheer.

Ingredients

1.5 oz Bulleit Bourbon

3/4 oz lemon juice

3/4 oz simple syrup

Orange slice

Maraschino cherry

Instructions

Add bourbon, lemon juice, and sugar to cocktail shaker filled with ice. Shake that goodness up strain into rocks glass, mason jar or a pirate skull. Garnish with orange slice and maraschino cherry.

Mille Feuille

It's basically Vegetable Jenga

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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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In this episode: Ali & Marco welcome Donna-Marie Pye

They discuss a multitude of topics from her cookbooks, her cooking school and the powerhouse the slow cooker.

Check out:

Relish Cooking Studio

Her Cook Books

more Cook Books

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.

Check out Mario Cantone. & Jerry Dixon in the Benefit Concert Series: www.covidbenefitconcert.com

This weeks episode: QUARANTINI & ALFALFA

Quarantini:

Look - this can be what you want it to be, just get your base (Vodka or Gin) add lemon juice and anything you think is gonna add subtle flavour and shake that up and enjoy.

2 oz of Limoncello

1 oz Vodka or Gim

.05 oz triple sec

.05 oz lemon juice

.05 simple syrup

over ice, shake pour and enjoy!

Alfalfa Sprouts

In our desperation to get that summer feeling back in our bones....Alfalfa (or Lucerne, as it’s called outside North AmErica) goes a LONG way to making things feel a little warmer and lighter! Never you mind that it is used in feed for livestock! Hey....WE’RE LIVESTOCK TOO!

It’s a great addition to any sandwich, any salad and even just over an avocado, with some fresh lemon juice and olive oil. Go to town with this stuff because it’s also insanely healthy!

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 talks about Flour and Ali shares his experiences in Barrie

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: CUCUMBER ELDERFLOWER GIMLET & DILL

Cucumber Elderflower Gimlet

A Gimlet is a beautiful thing, it's a cocktail typically made of 2 parts gin and 1 part lime juice. A 1928 description of the drink was: gin, and a spot of lime. The glorious thing about the gimlet is it was made to be modified or amplified if you will, and here is a great example.

Here is what you will need:

• 1 ½ ounces of Gin, sub in Vodka if you don't have or like Gin.
• 1 ounce St. Germain liqueur
• 1 ounce lime juice
• A 2 inch piece of peeled cucumber, quarter lengthwise then slice those quarters into ¼″ thick pieces.
• If you want to add some "bellezza" to your coupe or martini glass a thinly sliced cucumber round for garnish is not a bad idea.

Directions

1. Fill a cocktail shaker with ice and cucumber pieces.
2. Add Gin, St. Germain and lime juice.
3. Shake your Shaker until it feels a bit frosty on the outside, you will bruise the shit out of your cucumber and that is what we want here.
4. Strain the cocktail into your vessel, and the if you wish garnish with a slice of cucumber.
5. Enjoy it like you've been married to the love of your life for 10 years like I have!

DILL

OH DILL...how we sing thy praises. Over beans, over potatoes, over beets, over tomatoes, in your tzatziki, on a filet of oily fish, stuff inside a whole fish, as a garnish, as a primary flavour....IT'S ALL GOOD!

Ingredients:

• 2 cups of french green beans, steamed and still crisp
• 1/2 cup of sweet corn
• 1/2 cup of cherry tomatoes, halved
• 1 large bulb of garlic, mashed
• 2 tbsp of olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup of loosely packed dill, chopped
• Coarse salt, to taste

Mix all these ingredients together in a bowl, let sit for a half hour and serve as a terrific accompaniment to brunch or dinner.

So don't Dilly Dally...and don't fear the amount of dill in a BUNCH - take it as a challenge and get it in ya! Also...the health benefits are NUMEROUS!

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: CREMINA & PUPUSAS

Cremina (coffee creamed sugar)

This will only work with espresso, you can try with other coffees and good luck to you. It's easy to make difficult to describe. Take the time to make this for yourself and enjoy life.

Directions

Put your moka on the stove and the second espresso starts to come up, pull it off the stovetop.

In a bowl put 10 teaspoons sugar in a small bowl.

Remember as soon as the coffee starts to rise, remove the moka fand pour the first drops of coffee (which are the creamiest and have the most intense flavor) in the bowl with the sugar. 

Put the moka back on the stove over low heat. Use circular movements to mix the sugar and espresso with a teaspoon until a sufficiently thick cream forms. The more you stir it the creamer it will get. Remember in this case "creamed" means fully stirred like "creamed butter" no cream goes into the Cremona.

BLACK BEAN PUPUSAS!

You can fill them with ground beef, carnitas, pastor, refried beans, cheese, chicharonnes.....there are many possibilities. In this version took one delicious ingredient and focused on that!

FOR THE BLACK BEANS FILLING

• 1 can black beans (or 1 1/2 cups dried beans, soaked overnight)
• 2 tbsp oil
• 1/4 red onion, minced fine
• 5 garlic cloves, smashed
• 1 ripe tomato, diced
• 1 tbsp tomato paste
• 1 tsp cumin, ground
• 1 tsp paprika 
• 1/2 tsp chili flakes
• 1/2 cinnamon stick 
• 3 tbsp (or to taste) canned chipotle peppers in Adobo Sauce, chopped fine

1. heat the oil over medium heat, in a heavy bottomed pot
2. add onion and garlic and sauté for 3-5 minutes
3. add the dry spices, tomatoes, paste and chipotle pepper 
4. Cover and cook for 20-30 minutes, periodically adding water or stock to make sure it doesnt get dry
5. Using a hand blender or spatula, mash 2/3 of the beans.  
6. Let cool before handling

FOR THE PUPUSAS (CORN CAKES):

• 2 cups Masa Harina (white or yellow corn flour) or Instant Masa - which I used
• 1 3/4 cups warm-ish water
• pinch of salt

1. Add Masa and salt to a large mixing bowl. 
2. Slowly add water, mixing the dough with your hand. The masa needs to be the consistency of playdough. If it’s too dry, add more water, tbsp by tbsp
3. Scoop the dough into large, golf-ball-size portions. Cover them with a damp cloth as you go or they will dry out.
4. Using your palms, pat the balls into a disc, about 4 inches in diameter.
5. Scoop a half tablespoon (too much generosity here would be a mistake!) of the beans into the center of the dough circle
6. Gently pinch the edges of the dough up and around the filling, finally pinching it closed into a ball. Pat the dough between your palms to form it into a disc again. Here's a great video demo if you feel you need one: https://youtu.be/kFkFDaFSx7Q
7. Heat a large skillet or flattop. Coat with a little oil or ghee. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. When the edges are set and the bottom is golden brown, they are ready to be flipped.

Enjoy with a side of curtido (Salvadorian coleslaw) and salsa!

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 shopping. Marco learns how to make and say Kombucha.

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: PAI MEI COCKTAIL & KIDNEY BEANS

This cocktail could kill a lot of Bills and it was named after the Kung Fu master from the movie:

Ingredients: 

1. 1 oz. Kvas Lavender Jasmine Simple Syrup
2. 2 1/2 oz. Vodka
3. 1/4 oz. Cointreau
4. 1/4 oz. Lemon Juice
5. 1 Egg White

Method: 

1. Chill a coupe glass
2. Add all ingredients + ice to a shaker. 
3. Shake until chilled
4. Strain out cocktail and discard ice. 
5. Pour cocktail back in shaker and shake without ice. 
6. Double strain cocktail using Hawthorne strainer and fine-mesh strainer into chilled coupe. 
7. Garnish with lavender and saffron 

Drink that frothy delight and kick somebody in the face! If you want to find out where to get this syrup go to: KVAS Fine Beverage Co.

KIDNEY BEANS

The Kidney Bean – once ugly, mealy and overrated – has now proven me a fool and shown me it’s true flavour and versatility! SO, IT’S A RECIPE TWO-FER TODAY! We got Cauliflower and Kidney Bean Tacos AND Rice, Kidney Bean and Corn Pilaf (a sexy “Rice & Beans”). Look for the photos on our Instagram page: @podcasteatdrink

Rice, Kidney Bean and Corn Pilaf

2 notes: if you can make this in a cast iron pan, you won’t regret it. And I’m suggesting brown rice because it is tough enough to withstand being tossed with the beans; white rice would fall apart.

Ingredients:

1 ½ cups brown rice

Olive oil

1 small can kidney beans, rinsed well

1 medium-sized onion, diced

5-7 cloves of garlic, minced and smashed

Fresh thyme

1 tsp cumin seeds

½ tsp chili flakes (red or arbol or pasilla – whatever you have)

½ tsp dried oregano (optional)

¾ cup, frozen sweet corn

Fresh kale or swiss chard, torn small

Salt, to taste

Hot sauce, to taste

Fresh flat-leaf parsley or cilantro, rinsed well and chopped

Fresh tomatoes, for garnish

1. Make the brown rice, according to instructions
2. While the rice cooks, add 2 tbsp olive oil to pan over medium heat and fry onion until it softens
3. Add garlic, thyme and all dry spices and sauté over medium heat for 5-7 minutes (add more olive oil if you think you need it)
4. Add corn and greens, fry for another 3-4 minutes or until greens are softened
5. Add salt and hot sauce, mix well
6. Add brown rice (either just cooked or leftover room temperature rice), toss well in pan
7. Garnish with herbs and fresh, ripe tomatoes and serve!

Cauliflower and Kidney Bean Tacos

For the FILLING:

1/2 Cauliflower, cut into small bite-sized pieces

1 cup of red kidney beans

2 tsp olive oil

5 garlic cloves

1 tsp garlic powder

1 tsp cumin seeds

1 tsp ground cumin

1 tbsp paprika 

1/2 tsp red chili flakes

1/2 large tomato, diced small 

1 tsp salt 

Fresh lime juice 

- add olive oil to a large frying pan, set over medium heat

- add cauliflower pieces, fry for one minute, then add all dried spices and stir to coat

- fry for 5 minutes, turning every minutes, then add all remaining ingredients.

- fry over medium heat until cauliflower is slightly softened, but make sure it still has a crunch. 

For the COLESLAW:

1/3 of a small Cabbage - red or green - sliced very thin

1/2 tsp salt

1 tsp brown sugar

1 tbsp apple cider vinegar

- mix all ingredients except coleslaw until the salt and sugar have dissolved. Add cabbage, stir and set aside for 30 min

For the GARNISH:

7-10 radishes, julienned

Fresh cilantro

fresh lime juice

- mix all these together for a terrific garnish on the tacos

SALSA:

Green salsa - tomatillo - works best here

SPREAD:

Any hummus or homemade guacamole

TORTILLAS:

Soft corn tortillas work best here.

Instructions:

1. Warm tortillas on a griddle or hot plate (*critical step or your tacos will definitely suck); place them in a covered container with a square of paper towel on the bottom
2. Place warmed tortilla in a plate. Spread 1 tsp of hummus or guacamole down the middle
3. Place Cauliflower & Bean mixture on the spread
4. Top with Coleslaw, then Radish, and then Tomatillo Salsa 

IMPORTANT: Make them one at a time, as you eat them. If they sit for a few minutes they will get soggy. This is FAST food!

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 shopping. Marco learns how to make and say Kombucha.

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.