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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
Latest Episode
2020-1-16

42. Paper Plane & Short Ribs

Season 3, Ep. 42

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: PAPER PLANE & SHORT RIBS


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


Ali & Marco talk about:


PAPER PLANE

  • 3/4 oz Bourbon
  • 3/4 oz Aperol
  • 3/4 oz Amaro (Nonino or Montenegro)
  • 3/4 oz lemon juice

Get your shaker and your money maker, pour the above ingredients into your ice filled shaker. Give it a turbulent shake as if your plane were flying into the Bermuda Triangle. Grab your trusty couple glass, pour it in, garnish with lemon, a paper plane or whatever tickles your fancy. Sit back, put your feet up and enjoy it as if you were in First Class. Special shout out to Sam Ross for inventing this cocktail that Toronto loves . (come on our podcast man).



MEXICAN-INSPIRED SHORT RIBS

Dust off your slow cookers for this one!


In your slow cooker, add the following:

7-10 short ribs (depending on the size of your slow cooker)

1 red onion, minced

6-8 garlic cloves, smashed and minced

2 ripe, medium-sized tomatoes, chopped

OR 4-5 tomatillos (from a can)

1 tbsp tomato paste

10 sprigs of thyme

1 1/2 tsp dried oregano

1 pasilla chili (or other dried, whole chilies)

1 tbsp paprika

1 tbsp cumin seeds

1/2 tbsp ground coriander

1/2 cinnamon stick

1/2 tsp red chili flakes (or to taste)

Salt to taste


Cook this for 4 hours on high or 8 hours on low....and NOW YOU GOT OPTIONS!

  • remove bones and extra fat, and toss the meat with some rice
  • shred the meat and use a filing in a tacos, on a tostada or in a lettuce wrap
  • plate the big chunks with sauce in a place with mashed potatoes
  • OR just eat all the ribs directly over the slow cooker, and when someone asks about them say "Ribs? What Ribs? You're crazy."



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!

2020-1-16

42. Paper Plane & Short Ribs

Season 3, Ep. 42

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: PAPER PLANE & SHORT RIBS


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


Ali & Marco talk about:


PAPER PLANE

  • 3/4 oz Bourbon
  • 3/4 oz Aperol
  • 3/4 oz Amaro (Nonino or Montenegro)
  • 3/4 oz lemon juice

Get your shaker and your money maker, pour the above ingredients into your ice filled shaker. Give it a turbulent shake as if your plane were flying into the Bermuda Triangle. Grab your trusty couple glass, pour it in, garnish with lemon, a paper plane or whatever tickles your fancy. Sit back, put your feet up and enjoy it as if you were in First Class. Special shout out to Sam Ross for inventing this cocktail that Toronto loves . (come on our podcast man).



MEXICAN-INSPIRED SHORT RIBS

Dust off your slow cookers for this one!


In your slow cooker, add the following:

7-10 short ribs (depending on the size of your slow cooker)

1 red onion, minced

6-8 garlic cloves, smashed and minced

2 ripe, medium-sized tomatoes, chopped

OR 4-5 tomatillos (from a can)

1 tbsp tomato paste

10 sprigs of thyme

1 1/2 tsp dried oregano

1 pasilla chili (or other dried, whole chilies)

1 tbsp paprika

1 tbsp cumin seeds

1/2 tbsp ground coriander

1/2 cinnamon stick

1/2 tsp red chili flakes (or to taste)

Salt to taste


Cook this for 4 hours on high or 8 hours on low....and NOW YOU GOT OPTIONS!

  • remove bones and extra fat, and toss the meat with some rice
  • shred the meat and use a filing in a tacos, on a tostada or in a lettuce wrap
  • plate the big chunks with sauce in a place with mashed potatoes
  • OR just eat all the ribs directly over the slow cooker, and when someone asks about them say "Ribs? What Ribs? You're crazy."



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!

2019-12-25

41. Christmas Surprise

Season 1, Ep. 41

Merry Christmas!


Eat & Drink with Ali HassanMarco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: Christmas Surprises all over this episode!


EGG NOG:

You could make it, or you could go to the store buy a carton, open it up pour it in a glass and spike it with Rum, Bourbon, Brandy....or whatever you have in your liquor cabinet. Enjoy!


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com



If you liked this episode: Rate, Review & Subscribeand 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!

2019-12-12

40. Pain-in-the-ass Martini & Holiday Turkery Alternatives

Season 1, Ep. 40

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: HOLIDAY MARTINI & HOLIDAY TURKEY ALTERNATIVES


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


Ali & Marco talk about:


PAIN IN THE ASS MARTINI


  • cardamom pods 6
  • marmalade 6 tbsp
  • vodka 400ml
  • Cointreau 125ml
  • lemon juice 4tbsp


This martini I will warn you is like the name suggests a pain in the ass, it requires time and tools and ultimately makes a mess. If you are glutton for punishment here is what you do: crush 6 cardamom pods then melt 6 tbsp of marmalade in a pan, whisk in the vodka. Add the crushed pods and stir for like 2 mins. Take off the heat let it sit and infuse 15 - 20 minutes. Once cooled, strain it so you get the seeds and flecks of orange out. Add 125ml cointreau and 4 tbsp lemon juice then chill. Serve in martini glasses. It says to add more marmalade in the bottom, but we both thought that was gross. You can add a cardamom pod or 2 floating on top but I just think it makes it more of a pain in the ass - kinda like the holidays.



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!

2019-11-14

26. Hot Toddy & Chili con Carne

Season 1, Ep. 26

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: HOT TODDY & CHILI CON CARNE


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


HOT TODDY:

This drink is meant to warm the cockles of your heart, especially when you are under the weather.

It is all to your taste, so use the ingredients in a manner which makes sense to what you like;


1.5 oz of Bourbon (or Whiskey, or Brandy)

4 oz of hot water

squeeze a lemon wedge in.

2 teaspoons of honey (or more or less)

whatever spice you want:

  1. One star anise
  2. One clove of clove
  3. One cinnamon stick

You can add a teabag if you like. You can a squeeze of citrus. If you can find it you can even add a plug of puncheon rum.


CHILI CON CARNE

to bean or not to bean?


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!