Aquarius is the friendliest sign of the zodiac. They like to surround themselves with an eclectic group of friends, ranging from conservative intellectuals to Soho artists who defy social convention. An Aquarian loves social occasions and will quickly accept an invitation to dinner. They may have their favorite dishes, but they'll welcome any meal because they often become so intent on their latest humanitarian effort that they forget to eat altogether! To this sign, good food is always better with good conversation, so be sure to include lots of interesting and unusual people on your guest list to chat with this Water Bearer.

This is best if you use sashimi blocks of Ahi. If you have access to a fresh fish market, purchase four blocks. You can substitute four 6 ounce Ahi steaks if blocks are unavailable.

Instructions
Coat Ahi blocks on all four sides with your favorite Cajun spice rub. Heat a cast iron or other heavy bottom frying pan on high. Sear Ahi on all four sides, one minute on each side. Using a sharp slicing knife slice each block into quarter inch slices. Slices should have a rare center rimmed by seared edges.

Drizzle with Ginger-Sesame Vinaigrette. Serve with pickled ginger, wasabi and soy sauce on the side. Serves 4.

Instructions
Mix sesame oil and olive oil in mixing cup with a spout. Place remaining ingredients except sesame seeds in food processor. Start food processor and blend. With processor still running, begin adding oil in a slow steady stream. Continue until all oil is added and vinaigrette is emulsified. Add sesame seeds and mix gently.

This Seared Ahi can be served as an appetizer or a meal. Your Aquarian guests would love the dish as an appetizer since they prefer small dishes to a formal meal.

Instructions
Mix first five ingredients in small bowl and set aside. Place blue cheese in the bottom of glass baking dish. Lay Hearts of Palm spears over top of blue cheese. Pour oil and vinegar mixture over palm and cheese. Cover baking dish with saran and marinate in refrigerator for 24 hours.

Arrange a pile of baby greens on each plate. Place 3 or 4 palm spears at an angle on top of the greens, to form a teepee. Spoon dressing and blue cheese over the palm and greens.

Serve with hot crusty bread and a nice dry white wine. Serves 4.

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Instructions
Score the skin on the duck breasts down to their meat, and season both sides with salt and pepper. Set aside. Heat a cast iron or other heavy bottom fry pan and sear duck on both sides for 5-6 minutes on each side or until most of the fat is rendered, skin is crisp, and meat is cooked to desired doneness.

Heat butter in saucepan and sauté ginger and shallots until tender. Add port and chicken stock and bring to boil. Reduce heat and simmer until liquid reduces by half. Remove from heat. Add hoisin sauce and whisk into sauce. If desired, finish duck breast in the oven.

Cut the duck breast into diagonal slices and spoon some sauce on top. Serve at once. Serves 2.

Instructions
To make the crisp, preheat oven to 350. Heat pineapple chunks in a heavy bottomed pan over medium-high heat and bring to a boil. Reduce heat and simmer for 15 minutes. Let cool for 15 minutes.

Mix sugar, flour, cinnamon, nutmeg and cloves together in a bowl. Mix into the pineapple and blend thoroughly. Place in a greased 9” x 13” baking dish.

For the crumble, mix sugars, flour and baking powder in a bowl. Add butter and mix together with your hands or a butter cutter until mixture is crumbly like little peas. Add egg and mix together. Mixture should be crumbly and slightly wet. Crumble over pineapple mixture evenly.

Bake for 45 minutes or until golden and crisp. Serve with a big scoop of Vanilla Häagen-Dazs ice cream and whipped cream.

Instructions
Chill a small stainless steel bowl in the freezer. Add heavy cream and beat with an electric mixer on high until cream has soft peaks. Add sugar and vanilla and beat until stiff.

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.