The Pass. The Judgement day of plates.

The Pass. The Judgement day of plates.
Bring the finished plates up to the pass for inspection.

Monday, July 5, 2010

Charcoal grilled chicken capraese with Cilentro Mayo

Another beautiful Sunday evening with some welcoming breeze blowing through our balcony padio. On a day like this, espeically on a Sunday, I want to end the last day of the week off with a light and easy supper.

With the left over charcoal grilled chicken breast that I bought from Whole Foods the other day, I used it to make a simple grilled chicken capraese. Along side with a cilentro mayo, which was made with the cilentro & lime pesto sauce mixed with a spoonful of mayo. Then pieces of toasted ciabatta bread would top everything off.

School starts tomorrow and having to just finished off this delicious dinner, I feel excited and happy. It's going to be great. I can just feel it.


  1. omg you confused me ... made me think it was Sunday today haha. I had to think about that for a while...

    but mmm! looks good... ALMOST makes me wanna convert back to a meat eater... almost... :D

    good luck tomorrow!

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  3. Sorry about the previous comment, I was signed onto my other account. Anyway thanks for the comment and checking out my blog. That's awesome you're going to start attending pastry school. Good luck on that, I'm sure you'll be great!

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  5. We love u Jackkkkkkkk~~~~
    but love ur foor more~~~~~ lol

  6. We love u Jackkkkk~
    but love ur food more~~

  7. looks delectable jack!

    Of course i always knew you were a good cook.... evidence from the time you cooked a steak dinner for Kenny, me and you.

    keep up the good work!

  8. Good luck with french pastries tomorrow !! You should show off your new pastry skills when you get back ;-) yum yum

    time to cram =(

    but ADD OIL !

  9. Dinner looks AWESOME!

    Good luck and have fun in pastry school

  10. Reading your blog is dangerous, Jack. I'm getting hungry just looking at your's 12am!

    Have you seen this blog?

    Looking forward to reading and watching your creative growth!

  11. Jackkk~! I finally figured out how to post a comment!! =)

    6 months of continuous pastry training is tough but having tasted your cooking, I know that youll just as successful as a baker. cant wait till you post more pics and share your baking tips with us =)

  12. @Maria- you can have some of my meat! =D
    @jennifer- it's been a while, thanks for the support
    @carm- i'll make something just for u
    @Idris- I know that's you lol why so mysterious!
    @Mercy- I've always known you were a smart one.

  13. wow that looks great!
    nice pics.

    best of luck in school :)

  14. Good Luck tomorrow - I look forward to following your journey and seeing some of your baking successes!

  15. @choclette- thanks i really do appreciate the support and the follow. I would love to hear your opinions or questions to quiz me about food in the future! so don't be shy!

  16. @Le- yeah this pastry school, isn't just any pastry school. It's French Pastry School. these instructors are hardcore! one of them is only like 25-26? and he is a master bread maker.

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