Palm Springs Parsley Punch Recipes

Steps:

• In a bowl mix together the KELLOGG'S® CORN FLAKES®, pecans, fresh parsley and a few twists of cracked black pepper. Heat a large skillet over medium-high, and add canola oil. Season the pork chops with salt and press into the corn flake mixture. Gently press down to coat the pork well. Add the pork chops to the hot skillet and cook about 3 minutes per side. Remove and set aside to rest. In a small mixing bowl, whisk together the mayonnaise, mustard, and honey. Slice the biscuits in half, slather with the honey-mustard mixture, and add the pork, lettuce, and tomato. Top with the other half of the biscuit. Enjoy!

Steps:

• Bring a large pot of water to a boil. Place the lobster claws in water for 3 minutes. Dont cook them through, but enough to be easily removed from the shell. Remove the claws from the water. Add the tails to the water and cook for 3 minutes. Extract the meat from the claws and the tails and set aside.
• In a large saute pan over medium-high heat, add 2 tablespoons olive oil. Add the shallots, garlic and any scraps from the sliced fennel, saute until slightly brown. Add the lobster bodies, the cracked shells from the tails and the claws, saute another 5 minutes. Add a few good pinches of kosher salt and stir.
• Deglaze with vermouth and simmer until the alcohol is mostly cooked down. Add the heavy cream, turn the heat to low. Let simmer for about 30 minutes. Strain, add tarragon and pepper. Dice the par-cooked lobster tail, and add to the cream mixture.
• While the cream is simmering, crack the eggs into a large bowl and whisk. Add the sliced fennel and coat well. Pour the bread crumbs onto a plate. Dip each fennel slice in the panko, pressing firmly to coat completely on both sides. Lay the coated fennel slices on a plate.
• In a large saute pan, heat 1/2 cup of canola oil over medium heat. Fry the breaded fennel one piece at a time, making sure not to overcrowd the pan. When golden brown on one side, flip and cook the other side to the same golden brown, about 3 to 4 minutes on each side. Drain the fennel on paper towel and season with salt.
• The next step works better with a grill, but if this isnt an option, a saute pan works well.
• Preheat a grill. Coat the par-cooked claws with olive oil, salt, and pepper. Place the claw meat on a very hot grill, cook about 2 minutes per side, and remove from the heat.
• To construct a plate, lay down one slice of fennel, then place one claw on top. Layer another slice of fennel and another claw on top. Spoon the cream liberally over the top, making sure each plate gets a nice amount of tail meat.

Steps:

• Combine all ingredients in a 2 quart pitcher. Stir. Serve chilled.

Steps:

• In a large saute pan, heat 2 tablespoons of canola oil until it begins to smoke. Season the duck breasts with salt, and pepper, and carefully place them in the hot pan. Turn the heat down to medium and cook about 4 minutes per side. Remove the duck from the pan, and add the remaining oil, and then add the ginger, shallot, and garlic. Cook, until the garlic is brown and then deglaze the pan with the orange-flavored liqueur. Simmer until the alcohol is mostly cooked off. Stir in the orange zest, orange juice, chicken stock, and sweet soy sauce. Simmer until it's cooked down and is nice and thick. Return the duck breast to the pan and toss to coat. Keep tossing until the duck is fully glazed. Serve the duck with the herbed pommes frites on the side. Drizzle with any juices left over in the pan.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• With a knife or mandolin, cut the potatoes into very thin sticks. Place the potatoes in a bowl and run cold water into the bowl until the water in the bowl runs clear. (You are trying to get all the starch out of the potatoes so they will be very crispy.) When the starch is out, drain the potatoes and lay them out on a dry kitchen towel to dry. Working in small batches, add the potatoes to the hot oil, and cook for about 1 minute. Remove the potatoes and let the fried potatoes drain on a paper towel. Bring the oil back up to 350 degrees F, and then add the potatoes back into the oil. Cook until a nice golden color develops. Drain the potatoes on a paper towel, and toss with salt, and herbs.

Steps:

• .Combine all in a 2-quart pitcher.
• Refrigerate for 30 minutes for flavors to meld.
• Serve in glasses with ice cubes.