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Back from the Brink

Saffron-streaked fresh pasta right out of the roller

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Holy shit! It’s been a little while hasn’t it? I’m a bad blogger, I know. But I never told you differently anyway.

It’s all for good reason though, I promise. One being the soft launch of my first product under my new brand Mr. D’s Artisanal, a Philippine Wagyu Corned Beef. The response has been really great, better than I expected. As I scrambled to scale up my production I also had a private event to prepare for this weekend. Hence, no blogging.

To those of you who have already ordered the corned beef, thank you and please provide your feedback. I have several other products in the pipeline as I begin to fill out a full product line of locally sourced and crafted artisan foods. I have completed my first test batch of naturally fermented dill pickles and I’m sourcing natural pork to produce a number of tasty pig products.

To those of you who are still waiting, thank you for your patience. I am producing my maximum output each week until I feed each and every one of you. I am cautious not to grow too quickly as my first priority is to maintain the quality of the product.

The private event was for a post-mass family meal on Saturday. My hosts were expecting up to 40 people and had requested lamb and seafood dishes. The event went well and my hosts were very gracious. Check out my menu below.

Rare Tuna Niรงois

Tuna poached in olive oil, with fennel, citrus and herbs, quail eggs, French beans and potato, anchovy vinaigrette

Gambas (sorry no picutre)

Prawns, sofrito, chorizo, garlic

Saffron Agnolotti stuffed with Lobster, Sweet Corn and Chives

Roasted tomatoes, zucchini blossoms, saffron-lobster brodo

Coq au Vin

Roasted shallots and oyster mushrooms, bacon, glazed baby carrots

Roasted Seasonal Vegetables

Cauliflower, asparagus, yellow squash, zucchini, lemon

Cashew-crusted Rack of Lamb

Brown butter eggplant, whole grain mustard honey lamb reduction

The tuna is gently poached to rare in extra virgin olive oil that has been infused with lemon rind, fennel, herbs, peppercorns and bay leaf

The filling of the agnolotti consists of lobster, shrimp and sweet corn. The sauce is much like a bisque made from the shells of the lobster.

Coq au vin. No coq jokes please.

Old dog, old tricks


  1. joey says:

    What a delicious looking spread!

    I will definitely order the corned beef soon and I can’t wait for the “tasty pig products”! Have you tried Down to Earth for the pork?

    • Jeremy says:

      Thanks! I’m busily developing said “tasty pig products” as we speak. I spoke to the owner of Farm Organics and I love their produce and pork. They still don’t have enough pork to supply me but I was able to find another organic pork supplier from Pampanga. I’m excited to see how it turns out.

      I’ll set you up with some corned beef once my next batch is done. :)

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