Recipes for Pisces
Artistic eats from land and sea
by chef to the celebrities -- Sabra Ricci
Pisces are otherworldly and imaginative. They are creative, artistic, and adventurous cooks who see food as entertainment and a source of pleasure, as well as nourishment for the body and soul. Ruled by the element of water, this sign enjoys liquid foods, especially those containing seafood, such as soups and stews. Fish is their dish! Pisces are the dreamers of the zodiac, and they make excellent guests if you can persuade them to come down to earth. They bring just the right mixture of their mystical, inspirational and impractical nature to dinner conversations. When preparing a meal for a Pisces, choose colorful and exotic dishes that are pleasing to their senses. Use a soft-sea green table setting, enhanced with blooming water lilies floating in a bowl.
Salmon on Cedar Planks With Lemon-Caper Sauce
This is best if you use sushi grade King salmon, but you can use any salmon you prefer.
Ingredients
4 –6 ounce salmon fillets, skinned and deboned
1/2 cup of aioli
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Olive oil
2 cedar planks
Aioli & Lemon Caper Sauce (see recipes below for additional ingredients)
Instructions
Soak cedar planks in water for two hours. Coat the salmon fillets with Aioli. Season both sides with salt and pepper and set aside.
Preheat grill on high. Place the soaked planks on the hot grill for about 3 minutes, or until the wood is browned on top. Carefully remove planks from the grill and brush with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each plank. Return the planks to the grill, with the lid down smoke the fish for about 7 minutes or until firm but not dry. Remove the fillets to a platter and serve with lemon-caper sauce. Serves 4
Aioli
Ingredients
3/4 cup of mayonnaise
1/4 cup olive oil
3 cloves garlic, finely minced
1/3 cup lemon juice
1 teaspoon Dijon mustard
Instructions
Thoroughly mix all ingredients. Store tightly covered in the refrigerator several hours to marry flavors.
Lemon-Caper Sauce
Ingredients
1 tablespoon of olive oil
1 tablespoon butter + 1 stick cut into small pieces and placed in the freezer
2 tablespoons shallot, minced
1/4 cup fresh squeezed lemon juice
1/4 cup white wine
1 tablespoon Wondra or flour
1/2 cup heavy cream
1/4 cup capers
4 lemon slices for garnish
Instructions
Heat olive oil and butter in large sauté pan over medium-high heat. Add shallots and sauté for a couple of minutes until translucent. Add lemon juice and wine and reduce by half. Remove from heat and add butter from the freezer and Wondra and whisk together. Return to stove over low heat and add cream, continue to whisk together until creamy consistency. Add capers and serve over salmon. Garnish with lemon slices.
Learn More About Your Sign
Tarragon Chicken Salad With Endive Leaves
Ingredients
4 boneless, skinless chicken breast
Salt and pepper, to taste
tablespoons fresh tarragon, chopped fine
1/4 cup red onion, minced
1/4 cup celery, minced
1/4 cup mayonnaise
1/4 cup of sour cream
1 cup red seedless grapes
16 large crisp endive leaves
4 cups of mixed baby greens
Balsamic vinaigrette (see recipe below)
Instructions
Preheat oven to 375 degrees F. Season chicken breast with salt and pepper and bake on non-stick baking pan for 20 minutes or until cooked through. Let cool and cut into small chunks. Set aside in a mixing bowl.
Mix tarragon, onions, celery, mayonnaise and sour cream in a small mixing bowl. Pour over chicken chunks and mix thoroughly. Add red grapes and refrigerate for several hours.
Spoon chicken salad into endive leaves. Mix baby greens in mixing bowl with balsamic vinaigrette. Place a small mound of dressed greens on each plate with four endive leaves with chicken salad around each plate. Serve with warm raisin walnut bread and a glass of chardonnay. Serves 4.
Balsamic Vinaigrette
Ingredients
1 tablespoons balsamic vinegar
1 tablespoons soy sauce
1 teaspoon fresh lemon juice
1/4 cup olive oil
Instructions
Whisk all ingredients together in small mixing bowl until emulsified. Mix with favorite greens.
Orange Cheesecake with Chocolate Sauce
Ingredients
2 cups of chocolate cookie crumbs
1/3 cup granulated sugar
1/2 cup of butter melted
Instructions
Preheat oven to 325 degrees F. Mix cookie crumbs, sugar and melted butter in mixing bowl until crumbly. Press into the bottom of and sides of a 9- inch springform pan. Bake for ten minutes.
Filling Ingredients:
3-8 ounce packages of cream cheese
1 cup granulated sugar
5 eggs, slightly beaten
2 tablespoons orange juice
2 tablespoons Grand Marnier
1 tablespoon orange zest, grated
Instructions
Preheat oven to 350 degrees F. Mix cream cheese, sugar, eggs, orange juice, Grand Marnier and orange zest in a large mixing bowl with electric mixer on medium until smooth. Pour into baked crust and bake 1 hour or until set. Cool for 1 hour and refrigerate overnight. Serve with chocolate sauce.
Chocolate Sauce
Ingredients
8 ounces bittersweet, broken pieces
1 cup heavy cream
1/4 cup of Karo Corn Syrup
1 teaspoon vanilla
Instructions
Combine chocolate and heavy cream in a double boiler over medium-low heat until blended. Add corn syrup and vanilla. Allow to cool for 20 minutes and serve over cheesecake.
About the Author
Sabra Ricci is a chef to the celebrities and a world-renowned caterer on the beautiful island of Maui, as well as an accomplished astrologer. She is renowned for her healthy, delectable menus. A graduate of the California Culinary Academy in San Francisco, Sabra worked in Paris for YES Catering Company and as a consultant at Grail Springs Spa in Canada. During the 2003 fashion week in New York City, Sabra was one of four chefs selected to participate in the 'Five Star Feast', a 'Chef to the Celebrities' cooking extravaganza and live demonstration hosted by Joan Lunden.
