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Eat & Drink

117 EpisodesProduced by Marco Timpano & Ali HassanWebsite

Comedians Ali Hassan & Marco Timpano talk about food and drink!insta: podcasteatdrinktwitter: podcasteatdrinkemail: podcasteatdrink@gmail.com See acast.com/privacy for privacy and opt-out information.

40:36

50. Pai Mei Cocktail & Kidney Beans

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: PAI MEI COCKTAIL & KIDNEY BEANS


This cocktail could kill a lot of Bills and it was named after the Kung Fu master from the movie:

Ingredients: 

  1. 1 oz. Kvas Lavender Jasmine Simple Syrup
  2. 2 1/2 oz. Vodka
  3. 1/4 oz. Cointreau
  4. 1/4 oz. Lemon Juice
  5. 1 Egg White

Method: 

  1. Chill a coupe glass
  2. Add all ingredients + ice to a shaker. 
  3. Shake until chilled
  4. Strain out cocktail and discard ice. 
  5. Pour cocktail back in shaker and shake without ice. 
  6. Double strain cocktail using Hawthorne strainer and fine-mesh strainer into chilled coupe. 
  7. Garnish with lavender and saffron 

Drink that frothy delight and kick somebody in the face! If you want to find out where to get this syrup go to: KVAS Fine Beverage Co.


KIDNEY BEANS

The Kidney Bean – once ugly, mealy and overrated – has now proven me a fool and shown me it’s true flavour and versatility! SO, IT’S A RECIPE TWO-FER TODAY! We got Cauliflower and Kidney Bean Tacos AND Rice, Kidney Bean and Corn Pilaf (a sexy “Rice & Beans”). Look for the photos on our Instagram page: @podcasteatdrink



Rice, Kidney Bean and Corn Pilaf


2 notes: if you can make this in a cast iron pan, you won’t regret it. And I’m suggesting brown rice because it is tough enough to withstand being tossed with the beans; white rice would fall apart.


Ingredients:

1 ½ cups brown rice

Olive oil

1 small can kidney beans, rinsed well

1 medium-sized onion, diced

5-7 cloves of garlic, minced and smashed

Fresh thyme

1 tsp cumin seeds

½ tsp chili flakes (red or arbol or pasilla – whatever you have)

½ tsp dried oregano (optional)

¾ cup, frozen sweet corn

Fresh kale or swiss chard, torn small

Salt, to taste

Hot sauce, to taste

Fresh flat-leaf parsley or cilantro, rinsed well and chopped

Fresh tomatoes, for garnish


  1. Make the brown rice, according to instructions
  2. While the rice cooks, add 2 tbsp olive oil to pan over medium heat and fry onion until it softens
  3. Add garlic, thyme and all dry spices and sauté over medium heat for 5-7 minutes (add more olive oil if you think you need it)
  4. Add corn and greens, fry for another 3-4 minutes or until greens are softened
  5. Add salt and hot sauce, mix well
  6. Add brown rice (either just cooked or leftover room temperature rice), toss well in pan
  7. Garnish with herbs and fresh, ripe tomatoes and serve!



Cauliflower and Kidney Bean Tacos


For the FILLING:

1/2 Cauliflower, cut into small bite-sized pieces

1 cup of red kidney beans

2 tsp olive oil

5 garlic cloves

1 tsp garlic powder

1 tsp cumin seeds

1 tsp ground cumin

1 tbsp paprika 

1/2 tsp red chili flakes

1/2 large tomato, diced small 

1 tsp salt 

Fresh lime juice 


- add olive oil to a large frying pan, set over medium heat

- add cauliflower pieces, fry for one minute, then add all dried spices and stir to coat

- fry for 5 minutes, turning every minutes, then add all remaining ingredients.

- fry over medium heat until cauliflower is slightly softened, but make sure it still has a crunch. 


For the COLESLAW:

1/3 of a small Cabbage - red or green - sliced very thin

1/2 tsp salt

1 tsp brown sugar

1 tbsp apple cider vinegar

- mix all ingredients except coleslaw until the salt and sugar have dissolved. Add cabbage, stir and set aside for 30 min


For the GARNISH:

7-10 radishes, julienned

Fresh cilantro

fresh lime juice

- mix all these together for a terrific garnish on the tacos

 

SALSA:

Green salsa - tomatillo - works best here


SPREAD:

Any hummus or homemade guacamole


TORTILLAS:

Soft corn tortillas work best here.


Instructions:

  1. Warm tortillas on a griddle or hot plate (*critical step or your tacos will definitely suck); place them in a covered container with a square of paper towel on the bottom
  2. Place warmed tortilla in a plate. Spread 1 tsp of hummus or guacamole down the middle
  3. Place Cauliflower & Bean mixture on the spread
  4. Top with Coleslaw, then Radish, and then Tomatillo Salsa 


IMPORTANT: Make them one at a time, as you eat them. If they sit for a few minutes they will get soggy. This is FAST food!


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