Eat & Drink

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 hang on to summer as best they can through food and drink.TEQUILA SUNRISE:If you are a fan of The Rolling Stones or The Eagles, then you best try this classic cocktail.In ahighball glassfilled with ice cubes the more cubes the better.Pour the tequila and orange juice.You decide if you want to stir it, technically this drink doesn't need anything stirred.Slowly pour the grenadine in, the grenadine will gradually sink and mix with the other ingredients, creating a lovely sunrise effect..Garnish with an orange slice and cherry, we soaked ours in Amaretto because it's summer and why the hell not!PEACHES!

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.Marco and Ali discuss the EGG and how to prepare and more importantly how not to prepare an egg. Follow 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 goes to his first restaurant since the pandemic started. Here if it rates well or badly.Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from.

On today's episode we dive into the Tuna Sandwich.Listen to Marco and Ali debate and discuss what goes in and what goes under this classic.

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 deals with his bad day, Ali goes to the jar in the fridge.ITALIAN ICE TEA:Had a Bad day? Want something easy to make. Something to take off the edge? It doesn't get more simple than this.Fill a glass with ice, the more ice the better it is after all called Iced Tea.Add 2 oz of Sweet Vermouth.Add 4-5 oz of Gingerale, you can probably just fill the glass and that will be the right amount.Stir.If you want to get fancy add a lemon to the rim.Enjoy the perfect travellers cocktail and let this drink take your troubles awayCHICKEN THIGHS w/OLIVES & LEMONLooking at a fridge full of various olive jars that you keep shoving your fingers in? There's much much more that you can do with those olives - like this recipe here! And if you're still relying on chicken breast as your go-to, you might be missing out on a little thing called LIVING. Chicken thighs are juicier and the skin-on, bone-in are best for flavour. INGREDIENTS8chicken thighs, skin-on and bone-inSalt and pepper1tsp red pepper flakes1 tbsp olive oil 6garlic cloves, minced1 tbsp chopped rosemary1 tbsp chopped thyme leaves1 tbsp chopped oregano2 lemons, cut in wedges (Meyer lemons if you can)1cup flavorful olives with pits, a mixture of black and green, about 1 pound1cup chicken broth3tbsp chopped parsleyRinse chicken thighs and pat dry with paper towels. Season well with salt and pepper and chili flakes and set asideHeat oven to 425 degrees FHeat a wide cast iron pan on medium heat. Coat pan with tbsp of olive oil and add chicken thighs to hot pan, in one layer, skin side down. Once skin starts to crisp, flip the and sprinkle with more salt, pepper, garlic, herbs and rub this seasoning into thighs. Tuck lemon wedges into the chicken and place pan in the oven for 15 minutes, covered with a tray.Remove tray and add olives, scattered over chicken. At this point, you can add stock as well, re-cover tightly and bake for 30 minutes, until meat is tender and cooked through. Arrange thighs, lemons and olives on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

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 is alfresco making a simple, classic and fantastic cocktail and Ali tries to figure out what to call his wonderful burger creation.MUDDLED SCREWDRIVER: Alex Guarnaschelli is a host and judge on several Food Network programmes and she's pretty great. We wanted to test her version of this simple cocktail. Did she build a better mousetrap? Listen and you'll hear.1 orange, washed and cut into 1/4-inch thick rounds0.5 oz of lemon,Pinch kosher salt2 oz ounces chilled vodka5 cups chilled orange juice1 cup crushed iceHere we go, if you are like Marco you are going to spill and get sticky orange juice all over the place. Put the orange slices into a container of some sort, cocktail shaker if you got one.Add he lemon juice and the pinch of salt.Use a muddler to "bruise" the orange slices so that the oil in the peels emerges and the pulp from the orange mixes with the lemon juice.Add the vodka and continue to stir.(this a no shake cocktail)Add the orange juice and combine well.Enjoy the perfect travellers cocktail.