AwesomeBites

Ingredients
1 bag fresh spinach, cleaned and torn
2 bunches green onions, chopped
1 small can french fried onion rings
1/2 cup Black Walnuts

Directions
Directions:
Sprinkle above mixture with garlic salt.
Dressing
Ingredients:
2 tablespoonfuls sugar
1/4 cup Black Walnut oil
3 tablespoonfuls red wine vinegar
Directions:
Drizzle over salad when ready to serve. Serve immediately.

Brief Description
Recipe for the salad served at the State Dinner honoring President Hu Jintao of China. Adapted by Chef Rob Corliss of ATE-All Things Epicurean

Serves 4

The salad that is featured is an adaptation and not the actual recipe

Ingredients
White Balsamic Vinaigrette
Ingredients:
3/4 Cup Olive oil, extra virgin
1/2 Cup White balsamic vinegar
1-1/2 Tbsp. Honey
To taste Kosher salt and black pepper

Pear and Black Walnut Salad
Ingredients:
1/4 Cup Hammons® Black Walnuts, toasted
4 Cups (1 large bulb) Fennel, fresh, chilled, cored, tops removed, sliced into thin strips
1/2 Red D’Anjou pear, quartered, cored, cut crosswise into thin slices
1/2 Green D’Anjou pear, quartered, cored, cut crosswise into thin slices
1/4 Cup White balsamic vinaigrette
1-2 oz. Goat cheese, farmstead, small crumbles

Directions
White Balsamic Vinaigrette
Directions:
1. Place ingredients in plastic container; cover with lid and shake vigorously to evenly blend.
2. Reserve for service. Yield: 1 1/3 cup.

Pear and Black Walnut Salad
Directions
1. Place fennel, Hammons® Black Walnuts, and vinaigrette in mixing bowl. Gently toss with your fingers to evenly combine and coat ingredients.
2. To assemble: Arrange equal amounts of red and green pears to form an overlapping ring in center of each chilled salad plate. (The ring should be hollow in the middle, allowing room for fennel to be placed inside.) Divide the fennel/Black Walnut mixture into four equal portions; then artistically mound each portion in center of the ring of pears. The presentation should look natural and somewhat loosely stacked, allowing the ring of pears to be seen.
3. Garnish by sprinkling goat cheese crumbles over the salads.
4. Serve immediately (this should be a cold salad), and enjoy!

Ingredients
5 eggs, beat until foamy and lemon colored
2 1/4 cups sugar, add to eggs slowly and beat until thick and smooth; until
dissolved
1 pint whipping cream
1 pint Half and Half
1/2 teaspoon black walnut flavoring
1/2 to 3/4 cups black walnuts, chopped (to taste)

Directions
Pour into freezer can and add milk to fill line. Place in ice cream freezer; add ice and salt until freezer stops. Remove paddle and pack with more ice, wrap in towels and let set to firm. For soft serve ice cream, dip right in.

Ingredients
1 tablespoon black pepper, cracked
4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (1 pound)
2 tablespoons black walnut compound butter
1/4 cup brandy or beef broth
1/4 cup beef broth
1/2 cup whipping cream
2 teaspoons Dijon style mustard

Directions
Use your fingers to press the pepper onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium rare (145°) to medium (160°). For top loin steaks allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a serving platter,
reserving the drippings in the skillet. Keep warm. Remove skillet from burner and allow to stand 1 minute.

For sauce, combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks to serve. Makes 4 servings.

Brief Description
The rich, robust taste of wild American Black Walnuts perfectly complements the hearty flavors of savory pork loin, creamy mustard sauce, and notes of apple cider, lemon, and herbs. Try making this recipe a new tradition for the holidays or family gatherings.

Ingredients
4 Pork loin chops, 3/4″ thick
2 Tablespoons Flour
3 Tablespoons Olive oil
2 Vidalia Onions, thinly sliced
2 Garlic cloves, chopped
1/2 cup Fancy Large Hammons® Black Walnuts
1 cup Cider
3/4 cup Broth (vegetable, beef, or chicken)
Salt and pepper to taste
Generous pinch Brown sugar
2 Bay leaves
6 Thyme, sprigs
2 Lemon rind, strips
1/2 cup Cream, heavy
3 Tablespoons Mustard, whole grain

Directions
Trim excess fat from pork loin.

Season the flour with salt and pepper and coat the chops.
Heat half of olive oil in sauté pan. Brown the chops on both sides; transfer to ovenproof dish.

Add remaining oil to pan. Add onions and cook over low heat until they soften and begin to brown.

Add garlic and Hammons Black Walnuts; cook additional 2 minutes.
Stir in any left over flour, then gradually stir in cider and broth. Season well.

Ingredients
3/4 cup Long Grain White Rice
1/4 cup Wild Rice
1 package Spicy Polish Sausage, cut into 1/2 inch slices (optional)
3 tablespoons butter
1 large celery stalk, sliced in 1/4 inch slices
1 small mushroom, chopped
1/2 cup Vidalia onion, chopped
1 cup black walnuts, chopped & toasted

Directions
To toast black walnuts: In a small skillet sprayed lightly with butter flavored cooking oil, over very low heat, toast black walnuts 3 to 5 minutes, stirring frequently until golden brown. Cook before adding to rice mixture.

Ingredients
4 pork chops, approximately 1/2 to 3/4 inch thick
1/2 cup black walnuts
2 Granny Smith apples, cored and diced
1/2 cup brown sugar
1 teaspoon red pepper, crushed
Salt and pepper to taste

Directions
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 to 4 minutes. Add the remaining ingredients and simmer until the pork chops are done, approximately 3 to 4 minutes. Serves 4.

Ingredients
1 pound linguine
3 cloves fresh garlic, crushed
2 sprigs fresh parsley, chopped
3 tablespoons olive oil
1 can (10 oz) whole baby clams
3 oz black walnuts
2 oz cream
1/4 cup parmesan, grated

Directions
Cook pasta in a large pot until al dente. Rinse and set aside. Add olive oil to deep fry pan and sauté garlic to bless the oil, then add black walnuts and cook long enough for walnuts to give up their oil; this will make a foam in the pan. Then add the parsley and cook 1 minute, add clams, cook until boiling. Then reduce heat to just keep the sauce warm. Add linguine, cook 3 minutes, then add cream and parmesan. Toss until has become part of the sauce.

Ingredients
1/2 cup sun-dried tomatoes packed in extra-virgin olive oil, drained
2 cloves garlic, thinly sliced crosswise
1 pound whole-wheat spaghetti
1 cup finely chopped black walnuts
6 oz Gorgonzola dolce, cut into small pieces, at room temperature
1/3 cup flat-leaf parsley, chopped
1/2 teaspoon freshly ground pepper

Directions
Bring a large pot of salted water to boil. Cut tomatoes into thin strips; combine with 3 tablespoons of marinating olive oil from the jar and garlic in a large nonstick skillet over low heat. Cover skillet and sweat (slowly cook) mixture 10 minutes, stirring once or twice, until garlic is tender without browning. Remove tomatoes and garlic with a slotted spoon to a pasta bowl, and cover.

Meanwhile, add spaghetti to boiling water and stir a few times; cook according to package directions. Drain spaghetti, reserving about 1/2 cup of the cooking water.

Add black walnuts to oil remaining in skillet and cook, stirring constantly on medium-high heat, until nuts are fragrant and lightly toasted, about 3 minutes.

Add spaghetti to skillet and toss with black walnut mixture over medium heat until pasta is hot and evenly coated with walnuts; transfer to pasta bowl. Add Gorgonzola, parsley, black pepper, and reserved cooking water; toss again until cheese starts to melt. Serve immediately.