Comedy
Eat & Drink with Ali Hassan & Marco TimpanoComedians 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.Today's episode Marco and Ali celebrate KVAS cherries!!! In a Mistletoe Manhattan and Ali convinces Marco that this year Lamb is the way to go for the Holidays. Check out: KVAS Food and Beverage Co.MISTLETOE MANHATTAN When you have great cherries, and it's the holidays, how do you celebrate both? With this spectacular drink that packs a wallop. Fill your shaker with ice and drop in the following: 2 ounces whiskey½ ounce cherry juice from the jar you -- we recommend KVAS Black Pepper Cherries if you can get em.½ ounce cranberry juice½ ounce sweet vermouth2 dashes angostura bittersKVAS Black Pepper Cherries, for garnishA sprig of rosemary, for garnish1. In a shaker cup filled with ice, combined the whiskey, cherry juice, cranberry juice, vermouth and bitters. Shake lightly or stir a few times until combined.2. Pour in a chilled glass and garnish with a cherry and rosemary. This cocktail gives the option to have it up or on the rocks.ROAST MEXICAN-INSPIRED LAMBThis is not your medium or medium-rare cooked lamb. Save that for when your snooty relatives and "foodies" can come over again. THIS is slow-roasted, fall off the bone, tender, juicy lamb....with an easy marinade and a sensational side sauce. You can sub the Mojo Verde (Green sauce) below for a Mojo Roja, a Salsa Verde, a Chimichurri or even a Mint & Coriander Chutney (EP 24 of Eat & Drink). Whatever your choice is, I hope you make this and enjoy your pants off!LAMB - INGREDIENTS2-3 pounds lamb leg or shoulder - with the bone in3 tsp ground cumin - ideally ground from the seeds by you, by hand1 tsp dried oregano1 large sprig of rosemary, leaves stripped and minced8-10 springs of thyme, leaves stripped and minced3 large garlic cloves, minced and smashed into a paste1 tsp of chili flakesSea salt2-3 tbsp olive oilMOJO VERDE - INGREDIENTS2 cups chopped coriander, well-rinsed1/2 cup fresh oregano leaves4 garlic cloves1 tsp cumin seedsJuice of 1 lemon1/2 teaspoon salt1/3 cup good quality olive oilDIRECTIONS:Make a marinade with all the ingredients except the lamb and salt Coat the lamb with the spice and oil mixture. Refrigerate overnight or marinate at room temperature for 2-3 hours.Preheat oven to 200°C. Place the lamb in a roasting pan and season with salt flakes. Add 1/2 cup of some liquid like stock or wine to the pan for moisture, and cover tightly with foil. Slow-cook the lamb for 5 hours or until the meat is very tender and easily comes off the bone.Take out the lamb and let rest for 7-8 minutes. During this time, in a small food processor or blender, blend all the ingredients for the mojo verde until it is relatively smooth and creamy.Carve lamb - serve with potatoes, beets, broccolini and the mojo verde.Tomorrow, enjoy some outstanding leftover lamb sandwiches! See acast.com/privacy for privacy and opt-out information.