56. French 75 & Black Eyed Peas

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By Marco Timpano and Ali Hassan. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

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: FRENCH 75 & BLACK EYED PEAS (or Bean)


French 75:

This drink takes us back to World War I and it was named after the French 75-millimeter light field gun . So it does have some military grade strength to it.

Ingredients:

  • 2 oz Champagne,
  • 3/4 oz Lemon juice,
  • 1 oz Gin,
  • 3/4 oz Simple syrup

Preparation:

Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice (unless specified always filled with Ice, unless you are Ali and need this specific instruction). Shake vigorously as if you are using French 75-millimeter light field gun and the rat-tat-tat is making you shake your drink. Then strain into a champagne glass or flute using a Hawthorne strainer if you have or a pair of panty hose like they did in the war. Top up with Champagne should be about 2 oz. Stir gently and enjoy with that joie to vivre that only the French could exude in their cocktails during the war.


Black Eyed Peas

Don’t sleep on the Black-Eyed Pea! Here’s a great recipe that you can eat as a main, a side, or as a “beans on toast” thing!


INGREDIENTS:

  • 2 cups black eyed peas, soaked overnight
  • 2 tbsp olive oil
  • 1 small onion, minced
  • 3 gloves garlic, minced and smashed
  • 1 tsp cumin seeds, lightly crushed
  • 1/2 tsp turmeric
  • 1/2 tsp chili flakes
  • 1 small tomato, diced
  • 1 tbsp tomato paste
  • juice from 1 lime
  • salt, to taste
  • 2 cups loosely packed Swiss chard, kale or spinach - roughly chopped

METHOD:

  • add olive oil to a heavy bottomed pan over medium heat. Add onions and garlic, fry until golden and softened
  • add all dry spices and fry for 3-5 minutes, stirring every minute; add tomatoes, tomato paste, lime juice and salt; stir, cover and cook for 5 min.
  • Drain black eyes peas and add to spiced tomato mixture. Turn heat to medium-low, add a 1/2 cup of water and cook for 30 minutes or until beans are nice and soft. Add greens and cook for another few minutes.

Serve with rice, tortillas, roti or your favourite fresh bread!


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