Description

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: CORPSE REVIVER No. 2 & ALOO METHI

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Ali & Marco talk about:

CORPSE REVIVER No. 2

When I'm dead pour this in my mouth and see what happens.

Start with your dash of Absinthe, place a half teaspoon in the coupe or martini glass you plan to serve this in and swirl it around till it coats the glass and the dump out the absinthe that remains. If you love the taste of absinthe leave that drop or two in the glass.

The thing I love about this drink is the name and then the fact that it is equal portions of the following ingredients.

• 1 oz Gin
• 1 oz Cointreau (or triple sec)
• 1 oz Lillet Blanc (or Cocchi Americano)
• 1 oz lemon juice

Get your shaker pour these bad boys in there and shake like you are trying to wake the dead. Pour into your Absinthe swirled glass, top with a orange peel, and serve to your zombie like friends and see if this gives them the kick in the pants they need.

ALOO METHI (Potatoes & Fenugreek)

Fenugreek can be found fresh, dried, and in seed form. It's fragrant, and borderline pungent. Like, have the windows open when you cook this one…..but it's an absolutely delicious way to treat your potatoes.

Ingredients:

• 4 large potatoes - peeled, cut into 1/2 inch cubes, boiled al dente
• fresh fenugreek leaves - soaked and rinsed thoroughly, tough stems discarded
• 1 tsp cumin seeds
• 4 garlic cloves, minced finely
• 1” knob of ginger, minced
• 1/2 tsp of chili flakes
• 3/4 tsp of turmeric 
• 1/2 tsp of ground cumin
• 3/4 tsp of ground coriander
• salt
• juice of 1/2 lemon
• fresh cilantro for garnish

1. Salt the fenugreek with about 1 tsp of salt, let sit for 15 minutes
2. Heat pan over medium high, add oil
3. Add cumin seeds, let fry for 30 seconds
4. Add garlic, ginger, chili flakes and turmeric. Lower heat to medium and fry for 2 minutes, stirring constantly
5. Add potatoes and fry over medium for 5-7 minutes
6. Salt to taste
7. Add ground cumin and coriander 
8. Fry for another 2 minutes
9. Squeeze liquid out of fenugreek leaves, add to potato mixture and fry until leaves are soft and cooked through
10. Check for salt, add fresh lemon juice, garnish cilantro

Serve with roti, paratha or corn tortillas with a yogurt raita on the side for a truly memorable breakfast

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