Recipes for Taurus And for the Spring Seasonby chef to the celebrities -- Sabra Ricci
These recipes designed for Taurus can be enjoyed by everyone, especially while the Sun is in this sensuous, earthy sign. Taureans love good food and wine, and are excellent cooks. The Bull's love of food may exceed that of any other sign of the zodiac. When serving a Taurus, accompany the meal with a good bottle of red wine and the right ambiance, for Bulls are highly receptive to beautiful surroundings. Set a lovely table with pastel colors, such as pink or pale green -- the colors of Venus. Create a centerpiece with flowers such as pink roses, violets and daisies, play some soft music to create the right romantic appeal, and enjoy this joyful and promising time of year … when spring is in the air and life is fresh, lush and warm!!
Grilled Mojito Beef
Marinade
1/4 cup Meyers rum
1/4 cup fresh lime juice
1/4 cup low-sodium soy sauce
1/4 cup canola oil
1/4 cup mint, chopped
1 tablespoon lime zest
1/4 cup brown sugar
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 ½ to 3 pound flank steak
Instructions
Place the first nine ingredients in a mixing bowl and whisk together. Add beef and marinate for at least four hours to overnight. Grill over medium-high heat for 5 minutes on each side. Slice against the grain. Serve with rice and black beans.
Fresh Cherry Salsa
Ingredients
1 pound dark sweet cherries, pitted and diced
1 roasted red pepper, peeled, seeded and diced
1/2 cup red onion, peeled and diced small
1 Serrano pepper, seeded and minced
1/2 cup of fresh basil, chiffonade
1 ounce balsamic vinegar
1/4 cup extra virgin olive oil
Salt to taste
Instructions
Mix all ingredients together and refrigerate for two hours before serving. Serve with Grilled Mojito Beef.
Cilantro Lime Hummus with Toasted Whole Wheat Pita Bread
Ingredients
Two 14-ounce cans garbanzo bean, drained and rinsed
2/3 cup roasted tahini
1/4 cup fresh lime juice
1/2 cup cilantro leaves, rinsed and dried
1 tablespoon fresh garlic, minced
1/3 cup extra virgin olive oil
1 tablespoon ground cumin
1/2 cup warm water
Kosher salt and cayenne pepper to taste
6 whole wheat pitas
Instructions
Place beans, tahini, lime juice, cilantro, garlic, olive oil and cumin in food processor. Gradually add warm water until creamy. Add more water if necessary to get the right consistency. Season with salt and pepper to taste. Refrigerate overnight before serving. Preheat oven to 350 degrees. Place pita bread on cookie sheet and bake for five minutes and then flip over and bake for another five minutes. Cut each pita into six triangles. Serve immediately with hummus.
Seared Scallops with Asparagus Tips and Saffron Beurre Blanc
Ingredients
1 tablespoon olive oil
1 tablespoon butter + 1 stick, cut up in pieces (put in the freezer)
1 shallot, peeled and minced
1 tablespoon fresh ginger, peeled and minced
1/2 cup of white wine
1/2 cup fresh orange juice
Pinch of saffron
1 tablespoon Wondra
1/2 cup heavy cream
16 asparagus tips, washed and trimmed
Salt & pepper to taste
16 large sea scallops, muscle removed
Instructions
Bring large pot of water to boil. Add salt.
Melt butter with olive oil over medium-high heat in a large sauté pan. Sauté shallots and ginger together until shallots are translucent. Add white wine and orange juice and bring to boil. Lower heat to simmer, add saffron and reduce by half. Add frozen butter and Wondra to pan and whisk together. Gradually add heavy cream stirring with whisk constantly. Remove from heat, strain sauce through fine sieve and set aside.
Add asparagus to boiling water for three to five minutes, depending on size of stalk. Drain and set aside.
Season scallops. Heat large cast iron or heavy-bottomed pan over high heat. Add scallops and sear for three minutes on each side. Do not overcook scallops or they will get rubbery. Remove from pan and set aside.
Place asparagus tips in the middle of the plate and lay scallops over asparagus. Drizzle sauce over scallops. Serve immediately.
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.
