to 20 whole cloves
small jar maraschino cherries, juice reserved
cup light brown sugar
chili, seeded and chopped
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 granulated garlic
teaspoon granulated onion
small onion, halved
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
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
red potatoes, peeled and cubed
eggs, 2 chopped and 1 sliced
sweet pickle relish with juice
bunches of collard greens, cleaned rinsed and
extra virgin olive oil
red chili flakes
Brussels sprouts, trimmed and cut in half, rinsed and patted dry
Preheat the oven to 400 degrees and line a baking sheet with
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.