Eat & Drink

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?Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from.

In this episode: Ali & Marco welcome back Loreto GrimaldiOur 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. Vista Mare by GajaBlack to white by ZymeJackass Hill by Martinelli Montepulciano d'Abruzzo by ZaccagniniFranciacortaSocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comGive 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!

Eat & Drink withAli Hassan&Marco TimpanoComedians 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 StudioBee's Knees Cocktail:Ingredients:2 oz Gin1 oz. Lemon juice1/2 to 3/4 oz honey syrupGarnish: 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 turkey1/2 onion, diced finely4 garlic cloves, minced and then smashed1/2 teaspoon fine salt1 tablespoon fresh thyme1 tsp cumin seeds1/2 tsp crushed coriander seeds Fresh cilantro - 3 tbsp of minced stems, saving leaves for garnish 2 1/2 tablespoons honey2 - 3 tablespoons chopped chipotle chiles in adobo sauce, depending on your tolerance for heat2 teaspoons apple cider vinegar1 tablespoon extra-virgin olive oilPreheat 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!

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. Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from.

HAPPY NEW YEAR!Eat & Drink withAli Hassan&Marco TimpanoComedians 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 RULESOpening a bottle of champagne is not meant to look elegant it should look like you are wrestling a shark. It’s not elegantYou need to be in controlBlock out the world — it’s you and the shark.Don’t be afraid.HOW TO OPEN a bottle of champagne.Make Sure the Bottle Is Chilled —Have a glass nearby.Remove the foil don’t be dainty about this.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.Do not point the thing at people or at your chandellerKeep pressure on the cork to keep it from popping out prematurely. …Keep your thumb on the top and make a fist around the bottle.Keep it at a 45 degree angleTwist the bottle—not the cork. Your goal is a Gentle hiss or whoosh, not a pop.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 Fizz1.5 oz Amaretto2 oz orange juiceadd your sparkling winestrips orange zestDirectionsSimply 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 MartiniBe 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 chilledAdd 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 COCKTAILMakes 2 drinks alsoThink of the Paloma when you are making this one.1 pink grapefruit juice2 oz vodka1 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 ChampagneAny 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, chilledAdd half oz of grandmarnier, triple sec or cointreauFill 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.

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 Amaretto1 oz of Lemon juice1 oz of Blood orangeAdd 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!!