A
THE SPA
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ng
ars
LOS GATOS
Celebrating
15 YEARS
www.apartyforyourpalate.com
Recipes Courtesy of Chef Bruce Finch – [email protected]
Ceviche - Peruvian
Greek Chicken
12 1 1/2 cups
3/4 cup 2 packets 3 tsp 1 cup 10 6 cloves 6 springs 6 sprigs 6 springs 6
1
1 1/2 cups
1 1/2 cups
1 lb. fresh white fish, such as mahi mahi, snapper,
tilapia,etc… cut wafer thin
juice of 6 limes
1 orange bell pepper, small dice
2 avocados, small dice
1 shallot, minced
2T sugar
2 T Aji Amarillo paste, or yellow banana peppers,
ground to a paste
1 5 oz lite coconut milk
Combine all ingredients and let sit at room temperature
with fish completely covered by liquid for 20 minutes.
If using Prawns instead of fish, Cook prawns in boiling beer
for approximately 2 minutes or until orange in color and
firm to the touch. Immediately place into an ice bath of
equal parts ice and cool water. Let cool for about 20 minutes. Chop into desired size and use instead of fish.
Chilled Thai Squash Soup
2 lb 2 cloves tsp 4 cups 12 oz 2T yellow squash, all varieties, sliced
yellow onion, diced
garlic, smashed
red curry paste
vegetable broth
lite coconut milk
butter
Salt and Pepper, to taste
In a medium pot, melt butter over medium high heat. Add
in onion and sauté until onion in soft and clear. Add in
garlic and squash. Toss in butter then add vegetable broth.
Bring liquid to a simmer. Simmer about 30 minutes or until
squash is softened.
Remove about 2 cups of liquid and reserve, Using an
immersion blender, or food processor, blend until soup is
smooth. Add in curry paste and coconut milk and blend.
Season to taste.
Serve chilled.
half chicken breasts, tenders removed
red wine vinegar
dry sherry
Italian seasonings
Dijon mustard
canola oil
medium tomatoes, cut in half
garlic, smashed
rosemary, divided
thyme, divided
tarragon, divided
lemons, cut in half
lemon, cut into 1” thick slices
kalamata olives, rough chopped
feta cheese, crumbled
Salt and pepper
In a large bowl, add vinegar, sherry, mustard and Italian
seasonings. Stir together. Add oil while whisking to make
vinaigrette. Take out a few tablespoons to use as a sauce.
Put remaining vinaigrette in a large sealable plastic bag
and add chicken. Add in 2 sprigs of rosemary, thyme,
tarragon and lemon slices. Let marinate for 1 – 2 hours,
refrigerated.
One hour before cooking, remove chicken from refrigeration and let come to room temp.
Cook chicken over direct medium high heat, being careful
of flare ups. Turn once and cook chicken until thermometer reads 155 degrees. Set aside under foil. Place tomato
and lemon halves over direct heat and cook until they
are seared (about 3 minutes). Cook remaining rosemary,
thyme and tarragon springs over direct heat until aromatic.
Slice chicken breast and place on platter with tomatoes
and lemons. Garnish with roasted herb sprigs, feta and
kalamata olives.
Serves 12.