Eat & Drink

5/28/2020

57. Caffe Shakerato & Limes

Season 1, Ep. 57
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: CAFFE SHAKERATO & LIMESCAFFE SHAKERATOIt doesn't get easier then this. WOW your guests or your loved one(s) with a special Italian take on the iced coffee.Grab your cocktail shaker or a jar with a lid and chuck some ice in there.Add 2 oz of espresso coffee (if you don't have espresso use a strong coffee of your choosing.Add 0.5 oz of simple syrup or just stir into your coffee when it hot some sugar (to taste) and let it melt and incorporate into your coffee.*Add a dash of booze of your choosing, if you choose to, at this point.SHAKE like an earthquake, ensuring that your shaker is really cold to the touch. Strain out the liquid. It should be frothy and then add ice if you choose and depending on your vessel. Traditionally it is served in a martini glass so ice might not be the right fit. Sit back and relax as if you are on the Amalfi coast.CHUNKY LIME-PEPPER HOT SAUCE:What do you do when life gives you lime? Make a DAMN spicy chunky pepper sauce!Ingredients:5-10 Scotch Bonnet Peppers, washed well and sliced (or diced, depending on how much you want to consume in a sitting)3 garlic cloves, minced or sliced3 limes, plunged into boiling water for 1 minute and cut up into small chunksJuice of 3-4 limes1 tsp saltAdd all the ingredients to a well-washed (ideally, sterilized) jarMix well and refrigerate. Do not consume for 2-3 weeks, opening to turn ingredients only every few days.NOTE: I don't have any exact science behind this, but every Trini seems to suggest that you put your pepper sauce out in the hot sun each day, and back in the fridge at night. Apparently when it goes right in the fridge it mellows out. This might not be a bad thing, depending on how crazy your peppers are!Eat this chunky pepper sauce as a condiment with any meat or vegetable dish, or as Marco suggested....put a little bit right on your summer burger! 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!
5/21/2020

56. French 75 & Black Eyed Peas

Season 1, Ep. 56
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: FRENCH 75 & BLACK EYED PEAS (or Bean)French 75:This drink takes us back to World War I and it was named after the French 75-millimeter light field gun. So it does have some military grade strength to it.Ingredients:2 oz Champagne,3/4 oz Lemon juice,1 oz Gin,3/4 oz Simple syrupPreparation:Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice (unless specified always filled with Ice, unless you are Ali and need this specific instruction). Shake vigorously as if you are using French 75-millimeter light field gunand the rat-tat-tat is making you shake your drink. Then strain into a champagne glass or flute using a Hawthorne strainer if you have or a pair of panty hose like they did in the war. Top up with Champagne should be about 2 oz. Stir gently and enjoy with that joie to vivre that only the French could exude in their cocktails during the war.Black Eyed PeasDon’t sleep on the Black-Eyed Pea! Here’s a great recipe that you can eat as a main, a side, or as a “beans on toast” thing!INGREDIENTS:2 cups black eyed peas, soaked overnight2 tbsp olive oil1 small onion, minced3 gloves garlic, minced and smashed1 tsp cumin seeds, lightly crushed1/2 tsp turmeric1/2 tsp chili flakes1 small tomato, diced1 tbsp tomato pastejuice from 1 limesalt, to taste2 cups loosely packed Swiss chard, kale or spinach - roughly choppedMETHOD:add olive oil to a heavy bottomed pan over medium heat. Add onions and garlic, fry until golden and softenedadd all dry spices and fry for 3-5 minutes, stirring every minute; add tomatoes, tomato paste, lime juice and salt; stir, cover and cook for 5 min.Drain black eyes peas and add to spiced tomato mixture. Turn heat to medium-low, add a 1/2 cup of water and cook for 30 minutes or until beans are nice and soft. Add greens and cook for another few minutes.Serve with rice, tortillas, roti or your favourite fresh bread!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!
4/30/2020

52. Cucumber Elderflower Gimlet & Dill

Season 1, Ep. 4444
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: CUCUMBER ELDERFLOWER GIMLET & DILLCucumber Elderflower GimletA Gimlet is a beautiful thing, it's a cocktail typically made of 2 parts gin and 1 part lime juice. A 1928 description of the drink was: gin, and a spot of lime.The glorious thing about the gimlet is it was made to be modified or amplified if you will, and here is a great example.Here is what you will need:1 ½ ounces of Gin, sub in Vodka if you don't have or like Gin.1 ounceSt. Germain liqueur1 ouncelime juiceA 2 inch piece of peeled cucumber, quarter lengthwise then slice those quarters into ¼″ thickpieces.If you want to add some "bellezza" to your coupe or martini glass a thinly sliced cucumber round for garnish is not a bad idea.DirectionsFill a cocktail shaker with ice and cucumber pieces.Add Gin, St. Germain and lime juice.Shake your Shaker until it feels a bit frosty on the outside, you will bruise the shit out of your cucumber and that is what we want here.Strain the cocktail into your vessel, and the if you wish garnish with a slice of cucumber.Enjoy it like you've been married to the love of your life for 10 years like I have!DILLOH DILL...how we sing thy praises. Over beans, over potatoes, over beets, over tomatoes, in your tzatziki, on a filet of oily fish, stuff inside a whole fish, as a garnish, as a primary flavour....IT'S ALL GOOD!Ingredients:2 cups of french green beans, steamed and still crisp1/2 cup of sweet corn1/2 cup of cherry tomatoes, halved1 large bulb of garlic, mashed2 tbsp of olive oil2 tbsp fresh lemon juice1/4 cup of loosely packed dill, choppedCoarse salt, to taste Mix all these ingredients together in a bowl, let sit for a half hour and serve as a terrific accompaniment to brunch or dinner.So don't Dilly Dally...and don't fear the amount of dill in a BUNCH - take it as a challenge and get it in ya! Also...the health benefits are NUMEROUS!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!