Eat & Drink with Ali & Marco


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

More Episodes


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!