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 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!!

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 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 LAMBThis 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 - INGREDIENTS2-3 pounds lamb leg or shoulder - with the bone in3 tsp ground cumin - ideally ground from the seeds by you, by hand1 tsp dried oregano1 large sprig of rosemary, leaves stripped and minced8-10 springs of thyme, leaves stripped and minced3 large garlic cloves, minced and smashed into a paste1 tsp of chili flakesSea salt2-3 tbsp olive oilMOJO VERDE - INGREDIENTS2 cups chopped coriander, well-rinsed1/2 cup fresh oregano leaves4 garlic cloves1 tsp cumin seedsJuice of 1 lemon1/2 teaspoon salt1/3 cup good quality olive oilDIRECTIONS:Make a marinade with all the ingredients except the lamb and salt Coat the lamb with the spice and oil mixture. Refrigerate overnight or marinate at room temperature for 2-3 hours.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. Slow-cook the lamb for 5 hours or until the meat is very tender and easily comes off the bone.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.Carve lamb - serve with potatoes, beets, broccolini and the mojo verde.Tomorrow, enjoy some outstanding leftover lamb sandwiches!

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

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