This Podcast is Delicious

Eat & Drink withAli Hassan&Marco Timpano

Comedians AliHassan& MarcoTimpano, 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 all things Honey!

Join us on February 20th on the Virtual cooking class: Relish Cooking Studio

Today's episode Marco makes the drink of New Orleans The Sazerac and thanks to one of our listeners Ali talks Fenugreek!

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

On today's podcast episode we discuss Food Journaling.

What value is in it? How have Marco and Ali faired in the world of the Food Journal?

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In this episode: Ali & Marco welcome back Loreto Grimaldi

Our wine expert Loreto is back, and he informs us on how Covid is effecting the wine industry, gives us a history lesson with the "buchetto del vino" and then he picks his 5 Essential Wines to have in your home. Marco get's schooled on his regions of Italy and Ali and Loreto commiserate on being dry for January.

1. Vista Mare by Gaja
2. Black to white by Zyme
3. Jackass Hill by Martinelli
4. Montepulciano d'Abruzzo by Zaccagnini
5. Franciacorta

Social Media:

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email: [email protected]

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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 withAli Hassan&Marco Timpano

Comedians AliHassan& MarcoTimpano, 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 all things Honey!

Join us on February 20th on the Virtual cooking class: Relish Cooking Studio

Bee's Knees Cocktail:

Ingredients:

• 2 oz Gin
• 1 oz. Lemon juice
• 1/2 to 3/4 oz honey syrup
• Garnish: Lemon twist.

Directions:

• Add Gin, Lemon juice & Honey Syrup into a shaker.
• Shake the Beejezuz out of it.
• Strain into a cocktail glass (coupe or martini will do).
• Add Lemon twist as a lovely garnish sit back, knees up and slam that perfect cocktail back.

HONEY CHIPOTLE TURKEY MEATBALLS - inspired by the Queen herself (Martha Stewart)

1 1/2 pounds ground turkey

1/2 onion, diced finely

4 garlic cloves, minced and then smashed

1/2 teaspoon fine salt

1 tablespoon fresh thyme

1 tsp cumin seeds

1/2 tsp crushed coriander seeds

Fresh cilantro - 3 tbsp of minced stems, saving leaves for garnish

2 1/2 tablespoons honey

2 - 3 tablespoons chopped chipotle chiles in adobo sauce, depending on your tolerance for heat

2 teaspoons apple cider vinegar

1 tablespoon extra-virgin olive oil

• Preheat oven to 375 degrees.
• In a medium bowl, mix together turkey, onion, garlic, salt, spices and herbs.
• Combine but do not overmix.
• Form into 16 meatballs.
• In a small bowl, stir together honey, chiles, and vinegar.
• In a large ovenproof skillet, heat olive oil over medium. Add meatballs and cook until browned on all sides, 10 to 12 minutes.
• Transfer skillet to oven and bake 5 minutes.
• Remove from oven, pour honey mixture over meatballs, and swirl skillet to coat; bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.

These meatballs are now ready to join their soulmate: your mouth. However, they can be accompanied by a 3rd wheel like roasted potatoes, roasted vegetables, mashed potatoes, mashed turnips, rice pilaf...or stuffed into a submarine-style bun as a sandwich. THE WORLD IS YOURS!

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

On today's podcast episode we discuss Leftovers. Seems like the perfect podcast episode after the holidays. What's in your fridge? What can you turn it into? Listen and find out.

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HAPPY NEW YEAR!

Eat & Drink withAli Hassan&Marco Timpano

Comedians AliHassan& MarcoTimpano, 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 the inelegance of New Year's Eve with a How to open Champagne guide and a How to get every morsel out of your Lobster! You don't want to miss this episode!

CHAMPAGNE RULES

Opening a bottle of champagne is not meant to look elegant it should look like you are wrestling a shark.

1. It’s not elegant
2. You need to be in control
3. Block out the world — it’s you and the shark.
4. Don’t be afraid.

HOW TO OPEN a bottle of champagne.

1. Make Sure the Bottle Is Chilled —Have a glass nearby.
2. Remove the foil don’t be dainty about this.
3. 6 half turns to remove the cage.(many say keep the cage on the cork and then ) Once the cage is off all bets are off.
4. Do not point the thing at people or at your chandeller
5. Keep pressure on the cork to keep it from popping out prematurely. …
6. Keep your thumb on the top and make a fist around the bottle.
7. Keep it at a 45 degree angle
8. Twist the bottle—not the cork.
9. Your goal is a Gentle hiss or whoosh, not a pop.
10. Pour slowly and return to each glass.

Here are a few cocktails for those of us who don't love Champagne but want to add some Sparkle to our Festivities or lack of them this year:

Amaretto Fizz

1.5 oz Amaretto

2 oz orange juice

add your sparkling wine

strips orange zest

Directions

Simply Mix your Amaretto, orange juice and sparkling wine. Add a strip orange zest to each glass, and start drinking. Easy Peasy no lemon squeeze in this one.

Clementine Martini

Be warned this recipe is for 2 people and may not fit in your standard champagne flute!

•juice some clementines I'd say one per drink

•4 oz vodka

•4 oz Cointreau

•4 oz Cava or Champagne or Prosecco, well chilled

Add these things together in a glass, make sure to slowly add your sparkling wine in last. Don't shake, give it a stir and there you go.

SILVER FIZZ COCKTAIL

Makes 2 drinks also

Think of the Paloma when you are making this one.

1 pink grapefruit juice

2 oz vodka

1 serving Prosecco,

Remove 2 strips of zest from the grapefruit; juice the grapefruit (you should have about 4 ounces juice). Divide the vodka and grapefruit juice between 2 champagne flutes. Top off with prosecco. Garnish with the zest.

Red wine Champagne

Any fruit, mandarin,

Berries work nice here too

Red table wine (CHILLED if possible) it can be what is left in the bottle from a previous nights drink.

some sparkling water or seltzer, chilled

Add half oz of grandmarnier, triple sec or cointreau

Fill the bottom of large wine glasses with a mixture of the fruit. Pour wine in to cover and let stand 10 minutes. Top glasses with seltzer when you are ready to serve. Technically this is more of a New Year's Sangria but call it what you like.

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So this is my version of Molly Yeh's recipe:

If you feel like splurging get yourself a blood orange. If not I think orange juice with a splash of cherry juice or pomegranate juice for colour.

• 5 oz (or 2 oz) of Amaretto
• 1 oz of Lemon juice
• 1 oz of Blood orange

Add it to an ice cubes to a shaker and add these ingredients and shake it like you mean business.

Add some cherries and a little bit of the blood orange peel and enjoy!!

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Eat & Drink withAli Hassan&Marco Timpano

Comedians AliHassan& MarcoTimpano, 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:

1. Make a marinade with all the ingredients except the lamb and salt
2. Coat the lamb with the spice and oil mixture. Refrigerate overnight or marinate at room temperature for 2-3 hours.
3. 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.
4. Slow-cook the lamb for 5 hours or until the meat is very tender and easily comes off the bone.
5. 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.
6. Carve lamb - serve with potatoes, beets, broccolini and the mojo verde.
7. Tomorrow, enjoy some outstanding leftover lamb sandwiches!

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

Marco and Ali discuss some healthier comfort foods to "lean" into during this pandemic

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

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

Marco and Ali discuss American Thanksgiving!

Follow 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.