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A CULINARY BEST SELLER

OneTruly
1
Amazing
Meal A FOUR-COURSE DINNER
FIT FOR ROYALTY
BY PAT SMITH
One Truly Amazing Meal
A Four-Course Dinner Fit for Royalty

Everything you need to know to prepare and serve a unique meal.


Guacamole
This recipe makes a great appetizer for dinners, parties, and the big game. Serve with your favor-
ite tortilla chips or tacos.

Ingredients
2 ripe avocados
1/4 cup finely minced red onion
1 garlic clove, minced
2-3 tablespoons freshly squeezed lime juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Hot sauce, to taste
3 Tbsp. chopped cilantro
Tortilla chips

Instructions
1. Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
2. Add the onion, garlic, lime juice, salt, pepper and hot sauce.
3. Mash with a fork until chunky.
4. Adjust seasonings to taste with additional lime juice, salt and hot sauce.
5. Stir in chopped cilantro.

Serve with tortilla chips.

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Sauted Salmon with Citrus-Mustard and Roasted
Pecans
Creamy, tangy, flavorful. This recipe has it all. Serves 24.

Ingredients
cup pecans
juice and zest of 2 oranges
1 tablespoon Dijon mustard
cup flour
teaspoon curry powder
teaspoon ground coriander
1 lbs. salmon fillets
salt and freshly ground black pepper, to taste
1 tablespoons each olive oil and butter

Instructions
1. Preheat oven to 350. Arrange pecans in a single layer on a baking sheet. Roast for 6-8 minutes or until
lightly browned and fragrant. Remove and let cool, then roughly chop.
2. In a small mixing bowl, combine the orange juice, orange zest and Dijon mustard. In a pie pan mix to-
gether flour, curry powder and ground coriander.
3. Rinse the salmon and pat dry. Season the fish lightly on both sides with salt and pepper then dredge in
the flour mixture.
4. Heat olive oil and butter in a large skillet on medium heat. When hot, add the salmon. Cook approxi-
mately 3 minutes, turn over and continue cooking another 3-4 minutes. Remove from pan and
keep warm.
5. Add the orange mixture to the skillet. Cook, stirring to scrape up browned bits from bottom of pan, until
the sauce is slightly thickened. Pour the sauce over the fish, sprinkle with roasted pecans and serve imme-
diately.

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Rosemary Roasted Asparagus


This simple recipe lets the asparagus be the star. Serves 24.

Ingredients
1 bunch of asparagus, rinsed and trimmed
Olive oil
1 Tbsp. finely chopped rosemary
Sea salt and fresh ground pepper

Instructions
1. Preheat the oven to 450.
2. Arrange asparagus spears in a single layer on a baking sheet.
3. Brush lightly with olive oil.
4. Sprinkle with rosemary, salt, and pepper

Best served immediately while the asparagus is warm.

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Chocolate-Dipped Strawberries
Sure to please chocolate lovers as much as strawberry lovers.

Ingredients
6 ounces chocolate; chips or chopped, milk or dark
1 pound fresh, large strawberries with stems (about 20)

Instructions
1. Wash and dry the strawberries well.
2. Melt the chocolate in a heat-proof bowl set over simmering water, stirring until smooth.
3. Holding a strawberry by the stem, dip into the melted chocolate then place on a parchment-lined baking
sheet to dry.
4. Repeat with all berries.

Let berries cool and chocolate firm-up before eating.

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