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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
2/27/2020

45. Manhattan & Pulse Patties

Season 1, Ep. 45
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: MANHATTAN & PULSE PATTIES Social Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comAli & Marco talk about:MANHATTANThis is a classic, you cannot go wrong with drinking this or making this for your guests.It is simple and well balanced and that is how you become a classic my friendsIn a shaker filled with ice (you will not be shaking this)2 oz Whiskey (or Bourbon)0.5 oz Sweet Vermouth1 dash of bittersStir it with a long spoon and then strain it into a martini glass.No Manhattan would be complete without a cherry, we strongly suggest getting Amarena cherries, Fabbri is the brand we used.Sip enjoy your cocktail even if you find it difficult to enjoy the company you keep.YELLOW SPLIT-PEA PATTIESI want to thank Kiran at www.100daysofrealfood.com for the introduction and inspiration to these amazing patties! Easier to make than any veggie burger you've ever made! (except for a grilled mushroom)Ingredients:1 cup yellow split peas,soaked overnight½ red onion, chopped3 cloves garlic,peeled and chopped½ cup cilantro,chopped½ cup flat-leaf parsley, chopped1 tsp cumin½ tsp Chili flakes¾ tsp saltOptional: 1 cup of spinach leavesOil, for shallow fryingMethod:·Soak yellow split peas for a minimum of 4 hours. Drain and rinse.·Add all ingredients to a food processor and puree. Add no more than 1 tsp of water, if required, to help the mixture get smooth.·Heat 1 - 2 tsp oil in a skillet. Scoop a spoonful of mixture into your hand and form into a loose ball. Add to pan and flatten with a spatula.·Fry until golden brown, approximately 3 min. Flip and repeat.Eat on their own, as a sandwich filling, or as a mini burger with a spicy hummus, chutney or relish. GOOD TIMES!!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!
2/13/2020

44. Nutella Martini & Beets

Season 1, Ep. 44
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: NUTELLA MARTINI & BEETS Social Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comAli & Marco talk about:NUTELLA MARTINIThis is a great Valentine's Day drink, forget those red cinnamon drink, get to the heart of the matter with this delightful hazelnut chocolate drink, also great for Brunch. That said, much like Valentine's Day this drink is a pain, it requires you to use a blender and a shaker. While the recipe tells you to rim the glass with nutella and then roll the rim in cookie crumble of your choosing, I refuse to do that, and quite frankly think it is unnecessary. Who every you celebrate with and however you celebrate we hope you have a great one.Here's the rub:1 table spoon of Nutella1 oz of cream2 oz of VodkaBlend that up in a blender so that the nutella breaks down and incorporated with the other liquids.Then put it in a shaker with ice and shake it up.Strain and pour into a martini glass.*we added a .5 oz of espresso and it gave it a bit of a mocha quality, if that is in your wheel house, try it.BEET & HERB SALAD Beets Beets, they’re good for your heart!Beets Beets, the end.Ingredients:7-10 medium-sized beets2 tbsp good quality olive oil1 garlic clove, minced1 fresh lemonFresh herbs like mint, basil, cilantroCoarse saltoptional: sliced red onion, cherry tomatoes, green beansWash the beets, trim ends, slice in half. Arrange in a deep baking dish with a 1/2 cup of water. Cover with foil and bake on 400 degrees F for 45 min.Make sure beets are cooked to your liking; allow to cool and peel. Peel all the beets, use half for this recipe and save other half for another day - smoothie, juice, side dishesMake dressing with herbs, garlic, lemon juice and olive oil. Toss with beets. Add whatever optional ingredients you like, sprinkle with salt and serve.The sweetness of beets works so well with the salt and tang of lemon juice and the “creaminess” of the olive oil. This simple salad is something you’ll go back to often. And if you buy beets with the greens still attached (try to!), use those greens in your green salad for some extra bite and flavour!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!