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Ready for a summer fiesta?

Posted on Jun 2, 2014 in Newsletters, Recipes & Entertaining by | Comments
Ready for a summer fiesta?

Does your dad love Mexican food just like LG Chef Peter Thornhill’s? This June, try Chef Thornhill’s recipe for Verde Chicken Tostadas—sure to please any Father’s Day honoree. Continue the summery theme with the Chef’s easy breezy Ceviche… Hey, maybe you’ll swing by a fish market during a summer beach trip—there’s no better recipe for fresh fish than a light, simple, and delicious ceviche!

Verde Chicken Tostada

Servings: 8 | Time estimate: 2 hours total, 45 minutes of prep


4 tomatillos, husked, roughly chopped
4 cloves of garlic
2 jalapeno or Serrano peppers
1 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of dried oregano
1 cup of water
2 chicken thighs, boneless, skinless
1 red onion, sliced into thin strips
1/4 cup of red wine
1/4 cup of white vinegar
1/4 cup of water
1 teaspoon of salt
8 tostada shells
1/2 cup of Chihuahua cheese
1/4 cup of cilantro leaves



  1. Combine tomatillos, peppers, garlic, cumin, water and salt in a blender. Puree into a salsa.
  2. Place salsa and chicken in a large pot, cover, cook on medium low for 90 minutes.
  3. Combine wine, vinegar, water and salt in a small pot, bring to a boil.
  4. Pour wine mixture over onions, cover, let sit for 30 minutes.
  5. Shred the cooked chicken with two forks.
  6. Heat up the tostada shells and top them with chicken, cheese, onions; garnish with cilantro.

Swordfish Ceviche

Servings: 4 to 6 | Time estimate: 1 1/2 hours total, 1 hour of prep


1 swordfish (almost any hearty fish will do, just make sure it is very fresh)
1/4 cup of lemon juice
1/4 cup of lime juice
1/2 cup of orange juice
1 red bell pepper, halved
6 to 7 green onions
1 habanero pepper, halved
4 cloves of garlic
1 teaspoon of salt
1 1/2 oz. of tequila
1/2 green bell pepper, diced
1/4 red onion, diced


  1. Cut fish into 1/4-inch cubes and keep it cold in a bowl placed over another bowl of ice.
  2. Marinate the fish in citrus juices for 30-45 minutes.
  3. Preheat broiler on Hi. Roast the red and habanero pepper, and green onions until thoroughly charred—5-7 minutes.
  4. Place roasted vegetables, garlic, salt and tequila in blender and puree.
  5. Dice the green pepper and red onion.
  6. Drain the citrus juice from the fish and discard.
  7. Combine vegetables, salsa and marinated fish; cover and refrigerate for a minimum of 30 minutes.
  8. Serve with saltine crackers or tortilla chips.


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