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: Hanky Panky & Chicken Tinga
This drink dates back to 1935 when Ada Coleman from the Savoy Hotel made this cocktail with the fanciful name.
- Pitch some ice in a shaker
- 1.5 oz of Sweet Vermouth (that's the red one)
- 1.5 oz of Gin
- 2 dashes Fernet Branca
- Stir this bad boy 60 times
- Strain into a coupe glass if you have, otherwise any drinking vessel will do.
- Garnish by squeezing an orange peel over the top.
And bye Jove, you've got yourself a hanky-panky!
A "tinga" is a quarrel...but aint no one quarrelling over this dish! You can use beef, chicken or pork in this dish, and the key is to make sure the shredded, and at least a little bit spicy!
- 3 cups shredded cooked chicken (boil, covered in a few cups of water or use rotisserie chicken)
- 2 tbsp olive oil
- 1 large sweet onion - roughly chopped
- 4 cloves garlic, minced
- 3-5 chipotle peppers in adobo sauce, chopped
- 1 teaspoon oregano (Mexican, ideally)
- 1 teaspoon ground cumin
- 1 cup canned crushed tomatoes
- 1⁄4 cup chicken stock (from your boiled chicken)
- 1 tsp salt
- Juice of 1 lime
- Chopped cilantro
- Place a large skillet over medium heat. Add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 2 minutes. Stir in the chipotles, oregano, and cumin, and fry for another 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 10-12 minutes.
- Puree the tomato sauce with a hand blender or by adding it into a standing blender.
- Return the blended sauce to the pan over medium low, and cook for another 5-10 minutes. Add the chicken, toss to coat, and cook for 5 minutes.
- Season with lime and cilantro and serve with rice or as a taco filling!
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