Black Walnut Praline Pork Chops and Apples

4 Pork Chops, approximately 1/2 - 3/4 inch thick
1/2 cup Hammons Black Walnuts
2 Granny Smith Apples, cored and diced
1/2 cup brown sugar
1 tsp. crushed red pepper

Season the pork chops with salt and pepper on both sides. In a large nonstick skillet over medium high heat sear the pork chops on both sides then turn down the heat to medium. Add the black walnuts to the skillet and cook for 3-4 minutes. Add the remaining ingredients and simmer until the pork chops are done, approximately 3-4 minutes. Serves 4.


This recipe has been featured by Chef Jim Lekander on Taste of the Ozarks recipes on KY3 TV in Springfield, Missouri.

Black Walnut-Encrusted Chicken Breasts with Peach Sauce

4 boneless chicken breasts without skin
2 cups black walnuts, chopped fine
1/4 cup flour
1/3 cup peach preserves
2 tablespoons honey
1/2 tablespoon mustard
1 cup chicken stock
1 tablespoon cornstarch
1 dash salt and white pepper

Preheat the oven to 375 degrees. Trim the boneless chicken breasts and pound out evenly. Then mix the preserves, honey and one-quarter cup of the chicken stock in a bowl. In another bowl, take the flour and finely chopped walnuts and mix together. Then dip the chicken breasts in the peach mixture and drain slightly. The roll the breasts in the walnut mixture and pat down. Place onto a cooking sheet and place in the oven for 20-25 minutes.

To make the sauce: put the peach mixture in a small pan. Then add the cornstarch to the remaining chicken stock and mix. Add the chicken stock to the peach mixture and bring to a boil. Reduce the heat and simmer for 10 minutes. Season with salt and pepper to taste.

Remove the chicken from the oven and plate. Take the sauce and nap it across the chicken breast, then serve.

Black Walnut Crusted Catfish with a Maple Butter Sauce

4 catfish fillets, boneless
1/4 cup Hammons Black Walnuts - medium fine
3/4 cup crushed Kellogg`s Corn Flakes
1/4 cup pure maple syrup
1/4 cup butter
Salt and Pepper to taste

Mix the Black Walnuts and Corn Flakes. Roll the fillets in the mixture and pan saute in just a teaspoon of butter. Cook until done. For the sauce, bring syrup to a boil, remove from heat and whisk in the butter, serve.

Bow Tie Chicken

1 - 1 1/2 lbs. chicken breasts, cut in strips
1 small package bow tie pasta, cook according to directions and set aside
8 oz. package sun dried tomatoes, Julian cut
2 small cans sliced black olives
2/3 cup Hammons Black Walnuts

Dressing:
2/3 cup olive oil, extra virgin
1/3 cup red wine vinegar
basil, freshly chopped

Mix together all ingredients for dressing. Using 1/3 cup of the dressing, saute chicken until done; drain. Mix pasta, tomatoes, black olives and black walnuts with chicken. Stir in remaining dressing.

Recipe submitted by Patrick Crane: Atlanta, GA

Chicken Breasts with Sage and Black Walnuts

4 Chicken Breasts, boneless and skinless, pounded flat
1 cup apple, Jonathan or other tart cooking apple, grated
1 cup Hammons Black Walnuts
2 Tbs. sage fresh or dried leaves
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 cup Durkee Red Hot Sauce Do Not Substitute
14 oz. chicken broth, canned, double strength
3 T. flour
Fresh sage & fresh sage flowers for garnish

Preheat oven to 350 degrees. In blended or food processor, grind black walnuts with sage, salt and pepper until black walnut pieces are 1/8 inch. Remove from blender and combine with grated apple to form a paste. Spread 1/4 of the paste on the bottom of each chicken breast, covering evenly. Carefully roll each breast into a lengthwise roll, and secure with a toothpick. Place, toothpick down, in oven proof skillet. Generously coat the rolls with the Red Hot and sprinkle with salt and pepper. Add 1/2 cup of the chicken broth and poach in the oven for 30 minutes, or until the chicken rolls are cooked in the middle and browned on top. Remove the breasts to a cutting board and add 1/4 of the remaining broth to the skillet. Reduce the pan drippings almost completely. Just as they are turning brown, add another 1/4 of the chicken broth and deglaze the pan. Mix remaining broth with the flour, be sure it has no lumps and stir into the skillet. Continue stirring over medium heat until the sauce is thickened and the flour taste has disappeared. Correct the seasonings with salt and pepper. Carefully remove the toothpicks from the chicken breasts and , holding them carefully, slice into 1/2 inch slices. Keep the roll intact as much as possible. Arrange cut rolls on serving platter, fanning each roll so the black walnut filling with show. Cover with foil and return to oven until chicken has regained its warmth. Just before serving, spoon sauce over each breast individually, and garnish with fresh herbs.

Potato Chicken

Handful of Hammons Black Walnuts
Handful of white and currant raisins
1 - 2 sticks of celery, chopped into 1/4 inch bits
4 chicken breast halves
1 box instant potatoes
2 Tbsps. butter
Select a large cast iron skillet
a quality heavy weight non-stick everyday pan would probably be just as good
and spray with Pam. In the bottom of the skillet, scatter a generous handful of black walnuts, and the same amount of raisins

I like to mix white and currant raisins

Chop a stick or two of celery into 1/4 inch bits and scatter them around the skillet bottom too. The bottom of the skillet should be fairly evenly covered. Arrange 4 chicken breast halves evenly on top of the raisins, nuts and celery. Prepare instant potatoes using 2% milk instead of water. Add enough milk to make the mixture almost pourable. Be sure to add a couple of tablespoons of butter and stir it in good. Cover the chicken with a thick layer of the potato mixture. Generously sprinkle shredded Parmesan or Ramano cheese. Lightly sprinkle the top with paprika. Bake at 350 degrees for about 45 minutes. Serve in the skillet.

Submitted by Patrick Crane; Atlanta, GA "It`s so good!"