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Eat & Drink

with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano talk about food and drink!insta: podcasteatdrinktwitter: podcasteatdrinkemail: podcasteatdrink@gmail.com
6/11/2020

60. Elderflower Spike & Ramps

Season 1, Ep. 20
Eat & Drink with Ali 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.This weeks episode: ELDERFLOWER SPIKE & RAMPSElderflower SpikeLook 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 bittersOnce 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 PESTOIf 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. Ingredients1 cup packed arugula leaves, roughly chopped1⁄2 cup packed cilantro leaves, roughly chopped1⁄2 cup packed flat-leaf parsley leaves, roughly chopped1⁄2 cup olive oil (and more if required)1⁄2 cup chopped ramps3 garlic cloves1⁄2 cup sunflower seeds2 tbsp. finely grated Parmigiano-Reggiano2 tbsp. fresh lime juice (and more as required)Kosher saltOptional: Add some jalapeños slivers or red chile flakes for some biteInstructionsIn 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.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!
6/4/2020

58. Whiskey Smash & Jalapeño

Season 1, Ep. 58
Eat & Drink with Ali 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.This weeks episode: WHISKEY SMASH & JALAPEÑOSWhiskey SmashIn 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 Lemon4 Mint leaves3/4 ozSimple syrup2 oz Bourbon (or Whiskey, Rum, Gin you name it)Garnish: MintDirections: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!Ingredients3 jalapeños, roughly chopped1/2 small onion1 tbsp honey1/4 cup fresh lime juice1/2 tsp saltAdd 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!