Comments on: Chicken & Artichoke Sandwiches a la Marketman

By: ragamuffin girl

ragamuffin girl — Wed, 22 Mar 2006 08:08:06 +0000

I made myself a grilled chicken and artichoke sandwich with roasted peppers after reading your blog. With your vivid descriptions, fluid writing, great shots and candidness, I think few can resist trying out your recipes, restaurant and market suggestions. Wish I could visit Manila more often. I miss native food, and try to recreate most of them here in HK. Good thing shipments of saluyot, tuyo, saba, dahon ng kamote, tablea, banana hearts etc… arrive every Thursday! And I beg friends to bring taba ng talangka (Navarro’s is best), Saranggani Bay boneless bangus and bangus belly whenever they visit.
The ever-changing HK food scene has a liveliness and worldliness I love, though, and living here means I can taste the best of what the world has to offer, without having to board a plane.

By: Kai

Kai — Mon, 13 Mar 2006 03:22:40 +0000

You all remind me about a roasted chicken breast-roasted pepper sandwich that was a hit at Tequila Joe’s, and reviewed favorably by food critics. Sigh, the restaurant has since closed shop in Makati. Gotta make myself one na lang.

By: Mila

Mila — Mon, 13 Mar 2006 03:17:22 +0000

This might be a good salad option instead of a sandwich, save a few carb calories and have it with lettuce. Now that I think about it, just use the lettuce as a wrapper, minimizes the mess, and you get a good low-carb meal.

By: Marketman

Marketman — Sun, 12 Mar 2006 04:06:47 +0000

Fried nuerons and kong wi, that reminds me, i got a panini press for Christmas and haven’t tried it yet…gotta do that soon.

By: fried-neurons

fried-neurons — Sat, 11 Mar 2006 17:17:40 +0000

I have a panini press, and I often make a chicken panini using chicken breast, roasted bell peppers, olive oil, basil (if I have any), salt, pepper, and mozzarella. *burp*

By: kongwi

kongwi — Fri, 10 Mar 2006 22:58:20 +0000

if you have a george foreman grill, you can grill the sandwich panini-style…also, instead of mayo, you can also use pesto (basil, olive oil, garlic, salt,pine nuts and parmesan)…it compliments the flavor of both roasted pepper and or grilled/steamed asparagus…

By: ThePedanticPrick

ThePedanticPrick — Fri, 10 Mar 2006 22:06:23 +0000

Agree about the sweet pickles. Replacing sweet relish with chopped-up whole dill pickles has dramatically improved my tuna salads and egg-salads (I make one with wasabi mayonnaise that is to die for). Only a matter of time before I try it in a macaroni salad, thanks to reading your blog post on the subject.