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: MANGO MOJITO & COLLARD GREENS
4 tablespoons of Mango Purée. You can use mango purée juice from the store or if you feel the desire to blend some mango flesh into a blender and make your own purèe more power to you, it will only make this cocktail better!
In a shaker (no ice at this point), mint, lime juice, sugar and muddle until your mint falls to pieces like a Patsy Cline hit. Then add to the strainer, ice, rum, mango purèe, and shake that business up. Over a glass of ice, strain the contents into the glass, top with soda water. Garnish with a skewer of mango chunks. Sit back and enjoy!
Robust, flavourful, insanely healthy...and large enough to fan yourself with in the summer.....enjoy some collard greens as soon as you can!
4-6 large leaves of collard greens, ribs removed, washed and chopped
2 tbsp ghee or oil
I can (2 cups) black-eyed peas (or large smoked ham hock)
1 can (2 cups) of cherry tomatoes
1 medium onion, finely chopped
4-5 gloves of garlic, smashed and minced
1/2 tsp crushed red chili flakes
1 tsp paprika
1 tsp cumin
1 tsp sugar or honey
2 tsp apple cider vinegar
Salt to taste
Serve over rice immediately, or the next day "smushed" onto some fresh, crusty bread. Eat well and good smushing to you!
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