A Perrin's Christmas Dinner
New Age Soul Food
New Age Soul Food
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Ingredients

  • 20 servings
  • to 20 whole cloves
  • small jar maraschino cherries, juice reserved
  • cup light brown sugar
  • ¼ cup Dijon
  • mustard
  • ¼ cup olive oil
  • 2 lemons, juiced
  • 1 habanero chili, seeded and chopped
  • ½ teaspoon sea salt
  • Place the salmon fillets in a baking 9 x 13” dish, add the
  • marinade, cover with foil and refrigerate.
  • Place covered dish over two jets cook on medium for approximately 13 minutes depending on how thick the salmon is.
  • Remove from heat and let it rest covered for about 8 minutes before serving.
  • Roast duckling (Long Island), about 5 pounds
  • tea spoon sea salt
  • teaspoon pepper
  • teaspoon granulated garlic
  • teaspoon granulated onion
  • orange, zested
  • lemon, zested
  • lime, zested
  • small onion, halved
  • Stuff
  • with strips or orange, lemon and lime zest and the onion. Set the duck on the
  • rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for
  • 3 hours, removing the duck from the oven every hour to prick the skin again.
  • Remove the duck from the oven and carefully, pour off the excess fat from the
  • pan. Raise the oven temperature to 450 degrees F. Return the duck to the oven
  • and roast until crisp and brown, about 30 minutes more. During the last 20
  • minutes of roasting, brush the duck with 1 cup of the orange glaze.
  • cups fresh orange juice
  • cups fresh lemon juice
  • cup fresh lime juice
  • cloves garlic, finely chopped
  • tablespoon whole fennel seeds
  • teaspoon whole black peppercorns
  • Ingredients
  • 5 large red potatoes, peeled and cubed
  • 1 tablespoon paprika
  • 2 ribs celery, chopped
  • 1 large onion, chopped
  • 3 boiled eggs, 2 chopped and 1 sliced
  • ¼ cup sweet pickle relish with juice
  • ½ cup Miracle Whip
  • 2 large bunches of collard greens, cleaned rinsed and
  • chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon red chili flakes
  • 1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry
  • ½ teaspoon sea salt
  • Preheat the oven to 400 degrees and line a baking sheet with
  • parchment paper.
  • 1½ cups brown sugar
  • ½ cup granulated cane sugar
  • Prepare crust according to the instructions on the package.
  • Pour filling into the partially baked pie shell, make sure your oven is still on 350 degrees and bake 60 minutes or
  • until pie is set in the middle.

Instructions

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