Comments on: A Lamb Dinner with Friends…

By: WillieEvangelista

WillieEvangelista — Tue, 12 Aug 2014 03:03:58 +0000

WillieEvangelista – wow…so delicious..i love lambs..but it quite expensive..

By: Anne :-)

Anne :-) — Wed, 28 Aug 2013 11:48:06 +0000

Thanks MM. :-)

By: Marketman

Marketman — Wed, 28 Aug 2013 09:58:19 +0000

Anne, the tumblers are water with ice, but I think the candlelight distorts the color to a more yellowish hue. We had some wine along with dinner as well.

By: Anne :-)

Anne :-) — Wed, 28 Aug 2013 09:43:29 +0000

Hi MM,

I’m curious, what drinks did you offer? The above photos does not look like water with ice on it…

By: Travel Guide

Travel Guide — Tue, 27 Aug 2013 12:01:53 +0000

The “sort of impromptu” is an understatement, dishes are excellently planned and made.

By: friedneurons

friedneurons — Tue, 27 Aug 2013 06:16:11 +0000

Anchovy adds fantastic salty & umami flavor to meat. Here at home, we’ve been making anchovy compound butter to accompany the meat whenever we grill skirt or flank steak outdoors. I never would have thought of it myself, but after reading about it in some blog, it immediately made perfect sense. Sometimes we add herbs to the compound butter, and sometimes we add sriracha or tabasco. But the anchovies are always present.

By: PITS, MANILA

PITS, MANILA — Mon, 26 Aug 2013 13:44:54 +0000

loving lamb the way we do … this is so delicious! kalamansi with soy sauce for the dip.

By: Ms. D

Ms. D — Mon, 26 Aug 2013 11:35:01 +0000

Hi MM,

Now I’m in US, I am looking forward cooking your recipes. I love your blog, I’d been reading your blog since 2001. Thank you for sharing all this unconditionally.

God bless you more!!!

By: millet

millet — Mon, 26 Aug 2013 03:33:30 +0000

i imagine the sauce would be equally good with mangosteen jam instead of raspberry. and i like the fact that side dishes are vegetables cooked different ways.

off-topic, my friends and I had a great breakfast and an even greater lunch at two zubuchon branches over a period of four days, the first to fortify us for a trip to bantayan island, and the second to welcome us back to the city. both ways yummy. thank you for the tokens, MM! so happy to see joan in escario,and mae at the airport! .

By: Khew

Khew — Mon, 26 Aug 2013 02:41:51 +0000

Speaking of anchovies and baked veggies, one superb and simple way to have both is to stuff peppers( capsicums ) with tomatoes, garlic & anchovies. Sprinkle with black pepper, drizzle with olive oil and bake. It’s good without any further adjustments but if you want to concentrate the flavours, drain the resulting juice and reduce it to a rich glaze. Additional grated lemon rind along with some chopped fresh basil or thyme pushes this into serious gourmet territory. This makes a beautiful starter paired with some crusty bread or toast but imagine having it with roasted lamb…..oh lala!