Eat & Drink with Ali & Marco
Mini: Yay or Nay Part II
This time on Yay or Nay, Marco presents Ali with 5 new kitchen gadgets and we will hear what Ali has to say about things like the Electric Breakfast Sandwich maker.Catch Ali's new podcast: Doctor vs. Comedian
Mini: Yay or Nay part I
Season 2, Ep. 2
Ali pitches Marco 5 new food products and sees what his reaction is to things like Incense scented Grill Cheese.Check out Ali's latest podcast: Doctor vs. Comedian
78. Sambuca Episode
Season 1, Ep. 78
Thanks to our listener Laurel, today's episode is all about Sambuca! The liquorice tasting liqueur can be used not just to set your friends on fire. Here are Marco's Top Picks for Sambuca brands: Molinari Sambuca ExtraLuxardo Sambuca Dei CesariBorghetti Sambuca OroAnd here is a Sweet treat to make with your Sambuca:INGREDIENTS • 1 cup water • 1/2 cup sugar • 3 tablespoons fresh lemon juice • 1 vanilla bean, split lengthwise • 1/4 cup plus 2 tablespoons Sambuca • 2 pound strawberries, trimmed, then halved or quartered if largePREPARATIONBring water, sugar, and lemon juice to a boil in a saucepan. Scrape seeds from vanilla bean into saucepan you can add the pod too if you like. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca. NowTransfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.Then you use that over ice-cream.Pound cake or however you like your strawberries. MUSSELS WITH SAMBUCA!If you're a fan of Mussels, here is a really great way to elevate them past the classic white wine and beer-based lighter sauces. AND DONT FORGET TO PICK UP A BAGUETTE!Ingredients:2 tbsp Olive Oil1 cup sliced leeks (white and pale green parts only)3-4 cloves garlic, minced finely 1/2 tsp red chili flakes2 pounds mussels, scrubbed and debearded2 ounces Sambuca1 cup dry white wine or lager beerSalt and pepper to taste3 tablespoons chopped fresh Coriander, basil or parsleyOptional:1/4 cup cherry tomatoes1/4 cup diced red bell pepper1/4 cup julienned carrots1/2 cup whipping cream or coconut milkDirections: Turn the heat to medium high under a wide or heavy-bottomed pot that has a fitting lidAdd the olive oil and saute the leeks, garlic and chilli flakes for 4-5 minutes, stirring occasionallyStir in the mussels and toss with the hot oil.Add the sambuca, scraping any flavoring from the base of the pot, followed by the white wine or beer, and cream if usingAdd in cherry tomatoes, if usingCover and steam the mussels until they open, 3 to 4 minutes. Season with salt and pepper to taste, garnish with herb and other vegetables, if usingRemove from heat and serve immediately with some high quality fresh bread!
Mini: We are back and talking Tucci
Season 2, Ep. 1
Well we are back from our brief hiatus and we are going to be chatting about what we were up to during the break as well as the phenomenon known as Stanley Tucci: Searching for Italy. Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.Follow us at: email@example.comGive us a 5 star review on whatever app you listen from.
77. Sazerac & Fenugreek
Season 1, Ep. 77
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 all things Honey!Join us on February 20th on the Virtual cooking class: Relish Cooking StudioToday's episode Marco makes the drink of New Orleans The Sazerac and thanks to one of our listeners Ali talks Fenugreek!
Mini 40: Food Journaling
Season 1, Ep. 40.5
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.On today's podcast episode we discuss Food Journaling. What value is in it? How have Marco and Ali faired in the world of the Food Journal?Follow us at: firstname.lastname@example.orgGive us a 5 star review on whatever app you listen from.
Wine Part 2 with special guest: Loreto Grimaldi
In this episode: Ali & Marco welcome back Loreto GrimaldiOur wine expert Loreto is back, and he informs us on how Covid is effecting the wine industry, gives us a history lesson with the "buchetto del vino" and then he picks his 5 Essential Wines to have in your home. Marco get's schooled on his regions of Italy and Ali and Loreto commiserate on being dry for January. Vista Mare by GajaBlack to white by ZymeJackass Hill by Martinelli Montepulciano d'Abruzzo by ZaccagniniFranciacortaSocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: email@example.comGive us a 5 star review on whatever app you listen from.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!
76. The Honey Episode
Season 1, Ep. 76
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 all things Honey!Join us on February 20th on the Virtual cooking class: Relish Cooking StudioBee's Knees Cocktail:Ingredients:2 oz Gin1 oz. Lemon juice1/2 to 3/4 oz honey syrupGarnish: Lemon twist.Directions:Add Gin, Lemon juice & Honey Syrup into a shaker.Shake the Beejezuz out of it.Strain into a cocktail glass (coupe or martini will do).Add Lemon twist as a lovely garnish sit back, knees up and slam that perfect cocktail back.HONEY CHIPOTLE TURKEY MEATBALLS - inspired by the Queen herself (Martha Stewart)1 1/2 pounds ground turkey1/2 onion, diced finely4 garlic cloves, minced and then smashed1/2 teaspoon fine salt1 tablespoon fresh thyme1 tsp cumin seeds1/2 tsp crushed coriander seeds Fresh cilantro - 3 tbsp of minced stems, saving leaves for garnish 2 1/2 tablespoons honey2 - 3 tablespoons chopped chipotle chiles in adobo sauce, depending on your tolerance for heat2 teaspoons apple cider vinegar1 tablespoon extra-virgin olive oilPreheat oven to 375 degrees. In a medium bowl, mix together turkey, onion, garlic, salt, spices and herbs. Combine but do not overmix. Form into 16 meatballs. In a small bowl, stir together honey, chiles, and vinegar.In a large ovenproof skillet, heat olive oil over medium. Add meatballs and cook until browned on all sides, 10 to 12 minutes. Transfer skillet to oven and bake 5 minutes. Remove from oven, pour honey mixture over meatballs, and swirl skillet to coat; bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.These meatballs are now ready to join their soulmate: your mouth. However, they can be accompanied by a 3rd wheel like roasted potatoes, roasted vegetables, mashed potatoes, mashed turnips, rice pilaf...or stuffed into a submarine-style bun as a sandwich. THE WORLD IS YOURS!
Mini 39: Leftovers
Season 1, Ep. 39.5
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: firstname.lastname@example.orgGive us a 5 star review on whatever app you listen from.