So I FINALLY got a day off, so I decided to cook for some family and friends. I just bought a new knife, so I'm using it as much as possible, so I made a salsa. Then I made a caprese salad.
·Tomatoes - Lots and lots of tomatoes. Probably about 12 medium sized tomatoes. 3 quarters of them a medium dice, and the rest brunoise)
·Green Onions (about 3, fine chopped).
·Cilantro - Ugh... the 'right' amount (Hey, leave me alone, when I cook at home I like having my wine, ok!).
·Yellow Bell Pepper - Fine Chop. (Just to give a little bit of crunch.)
·Garlic - About 3 cloves, minced.
·Onions - About 2, medium sized, fine chop.
·Mom & Dad (Salt and Pepper).
·Olive oil, warmed up with Chili flakes.
·1 small-medium sized tomato (very ripe) per salad. Sliced.
·1 Bocconcini cheese ball. Sliced. (You can get three perfect same sized slices from the Bocconcini and tomato.)
·Pesto - It's pesto, you know, basil, parmigiano reggiano, pine nuts, garlic, olive oil... PESTO!
·Balsamic Vinegar Reduction.
·Feta Cheese - Just sprinkled around here and there.
·Mom & Dad.
... Yes, I plated a Mexican Dish, and an Italian dish on Asian plates, I know.