Recipes

Suan's® tasteful tips: Asparagus

Choosing asparagus
The best asparagus should be stored in cold water so they won't dry out. The bloom tips should be firm and tightly formed.

Storing asparagus
Wash in cold water, snip off ends to give a fresh cut and place in small bowl with enough cold water to cover the ends and about ¼ to ½ inch up the stem.

Preparing asparagus
When ready to use, snap off the ends. (You can save and freeze the ends and use them later in soup or stock base.) Stalks will snap off at the tender part of the vegetable.  You can then "clean off ends" with a sharp knife by cutting at an angle.

Never over-cook asparagus. I usually fix mine one of two ways:

  1. First cooking method: In a dry very hot skillet, place asparagus, add salt and char to desired doneness. Serve with dipping sauce made of ¼ cup Suan’s® Mango Lemon Fruit Butter mixed with 2 tablespoons browned butter and ½ to 1 teaspoon Suan’s® Flavor Sauce (optional).
  2. Second cooking method: In a shallow skillet, place asparagus in enough water to just cover, bring to a quick boil, as soon as the asparagus turns a deep green it is done. Immediately remove from hot water, squeeze a fresh lemon on the spears and sprinkle with freshly grated parmesan cheese.

Grilled corn with spicy citrus butter - from the Made In Oklahoma Coalition

1/2 cup Suan’s Scotch Bonnet Mango Lemon Fruit Butter
1/4 cup Hiland unsalted butter, softened
One tablespoon lemon zest
8 ears fresh corn
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground pepper

Combine Suan’s Scotch Bonnet Mango Lemon Fruit Butter, Hiland butter and lemon zest. Place in small bowl and chill one hour.
 
Remove husks from corn. Rub corn with olive oil, salt and pepper. Grill corn over medium-high heat, with grill lid covered, 10 to 15 minutes, turning often. Serve with pre-prepared flavored butter.

Suan’s® Fruit Salad

Ball fruit with a fruit baller or cut into equal-sized cubes. Cover and chill. Mix 1 tablespoon of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter with 2 tablespoon raspberry vinegar and salt and pepper to taste. Drizzle in 6 tablespoons extra virgin olive oil, add 2 tablespoon of crumbled blue cheese. Drizzle over fruit and serve.

Suan's® Chilean Sea Bass

Grill Chilean Sea Bass with the skin side up for 3 to 4 minutes; turn and grill until the flesh flakes with fork (about 3 to 4 more minutes).  Top with Suan’s® Scotch Bonnet Mango Lemon Fruit Butter place under grill until topping bubbles. 

Suan's® Mango Chicken Empanadas

Pastry

2 c. flour
¼ t. salt
8 oz cream cheese
1 c. butter
1/3 C. grated Parmesan Cheese
1 T. freshly minced rosemary leaves

Mix flour, salt and cheese well. Cut in butter and cream cheese. Divide into 4 equal balls. Wrap in waxed paper and refrigerate. Chill for 2 hours or overnight. Fresh herbs may be mixed into dough, if desired. 

Filling

2 T. olive oil
2 chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
1 t. feshly greated ginger root
1/3 c. Suan’s® Scotch Bonnet Mango Lemon Fruit Butter
2 T. freshly squeezed lemon juice
1 to 2 T. Suan’s® Scotch Bonnet Flavor Sauce
1 T. dijon mustard

Brown chicken breasts in olive oil. Remove chicken from skillet and brown onion, garlic, and ginger root quickly.  Add Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, lemon juice, Suan’s® Scotch Bonnet Flavor Sauce, and Dijon mustard. Bring to a boil, then reduce heat to simmer for 5 minutes, covered.  Fill pastry rounds and bake.

Also try this recipe for Suan's® Beef Empanadas.

Suan's® Wings and Dipping Sauces

Suan's® Wings

Brine
Rinse wings and place in a large bowl which ¼ cup of salt that has been dissolve in enough cold water to cover wings.  Cover tightly, refrigerate several hours or over-night. Remove from salt water and discard, pat wings dry with paper towels.

Marinade
Place wings in large re-sealable plastic bag: add enough Suan's® Scotch Bonnet Pepper Relish, to cover.  Return to refrigerator for 2 hours, turning at least once.  Remove wings and shake off excess relish and discard.  Grill as normal. 

Or, try Suan's® Sweet and Fiery Scotch Bonnet Wings

Suan's® Wing Dipping Sauces

Sweet Tomato Jam Dipping Sauce

Coarsely chop 1 small ripe tomato, mix into Suan's®  Scotch Bonnet Sweet Tomato Jam, drizzle balsamic vinegar into mixture to taste.  Add salt and pepper if desired.

Pepper Jelly Dipping Sauce

Mix ½ cup Suan's® Scotch Bonnet Pepper Jelly with ¼ cup Di Jour mustard, for added flavor and heat mix Suan's® Scotch Bonnet Pepper Flavor Sauce into mixture to taste.        

Onion Preserves Dipping Sauce

Combine Suan's® Scotch Bonnet Onion Preserves with horseradish, mix well, drizzle in beer to desired thickness and taste. 

Pineapple Cinnamon Jam Dipping Sauce

Stir coconut milk with a fork until smooth, combine with Suan's® Scotch Bonnet Pineapple Cinnamon Jam to desired thickness.

Mango Lemon Fruit Butter Dipping Sauce

Combine Suan's® Scotch Bonnet Mango Lemon Fruit Butter with crumbled blue cheese; slowly drizzle in extra virgin olive oil, salt and pepper to taste. 

Scotch Bonnet Flavor Sauce for Dipping

Combine Suan's® Scotch Bonnet Flavor Sauce with your favorite honey to taste.

Grilling Sauces

Version 1

Mix your favorite Suan’s® Scotch Bonnet Pepper products ½ and ½ with your favorite barbeque sauce to make your own signature brine or glazing sauce. You can also add fresh citrus juice, freshly crushed herbs, onions and garlic to your “house specialty.” 

Version 2

Mix 6 oz of root beer and ½ cup Suan’s® Scotch Bonnet Pepper Jelly with 1 diced medium onion, 2 minced cloves of garlic, salt and pepper to taste.  Use ½ of recipe as a brine for ribs and the other ½ as the glaze for your favorite rib recipe.

Version 3

Mix 6 oz of lemon/lime soda with ½ cup Suan’s® Scotch Bonnet Pepper Relish or Suan’s® Scotch Bonnet Pineapple Cinnamon Jam or any combination desired with 2 sprigs of fresh dill, fresh thyme, parsley or cilantro and 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for chicken or fish. 

Version 4

Mix 6 oz of lemon/lime soda with ½ cup of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ cup finely chopped sweet onion, ¼ cup fresh lemon juice, 2 sprigs of finely chopped cilantro (optional), salt and pepper to taste.  Use as a glaze or marinade for fish, seafood or chicken.

Version 5

Blend ½ cup of Suan’s® Scotch Bonnet Sweet Tomato Jam until smooth, add 1 cup of root beer, 1 diced medium onion, 2 cloves of minced garlic, 2 tablespoons brown sugar, 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for pork, chicken or beef. 

*Note: onion and garlic may be omitted, if desired.

Tasteful tip: Using kitchen twine, tie together several aromatic herbs such as rosemary, thyme, parsley, cilantro, dill weed, etc., into a bundle and use as basting “brush.”

Gourmet every day!

Need some easy ways to elevate your everyday cooking to a gourmet level? Try these ideas for my condiments:

• Stir fry your favorite vegetables with your favorite Suan's scotch bonnet condiment
• Condiment for meats, fowl, fish and vegetables
• Compliments fruits of all kinds
• With cream cheese on your favorite cracker
• Glaze to baked ham, pork loin and fowl
• Glaze for salmon, swordfish, shark or other firm fleshed fish

Suan’s® Fiery Mango Lemon Angel Food Cake

To make a perfect angel food cake, preheat oven to 250 degrees, mix cake per package directions (this is the only recipe for which I use a cake mix and I use a 2-step mix), gently fill ungreased tube cake pan with batter, run knife through batter to break-up any air pockets.  Bake for 1 hour at 250 degrees, at the end of hour, turn oven up to 350 degrees and finish baking for 15 minutes.  Using this method your cake will rise above the pan, having a light golden crust and be the lightest, moistest angel food cake you have ever had!  Remove from oven and invert pan to cool cake, if pan does not have ‘legs’ to be raised place a slender bottle, such as empty wine bottle, in tube to hold pan upside down off counter for cooling.  Allow cake to completely cool in pan before removing.  Run sharp knife around edge and center tube, gently remove cake from pan, place on cake pedestal or plate, run your hands over cake to remove crumbs, wrap in plastic wrap until ready to ice or serve.

Suan’s® Scotch Bonnet Mango Lemon Buttercream icing

Can substitute Suan’s® Scotch Bonnet Pineapple Cinnamon Jam for Mango Lemon Fruit Butter

Soften 3 tablespoons each butter and cream cheese.  Cream together, add ¼ cup Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ teaspoon pure vanilla extract and ¼ teaspoon pure almond extract, mix well, start adding sifted confectioner’s sugar to desired consistency. 

These are just basic portions; you may add more of each ingredient to get desired quantity, if you want a glaze finish, add more of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter. 

Serve topped with strawberries in Suan’s® Scotch Bonnet Pepper Jelly and Lemoncello Liqueur Dressing.

Suan’s® sauces, glazes and marinades

Suan's® Never-fail Pepper Jelly Glaze

For ham, pork, lamb and fowl: Melt Scotch Bonnet Pepper Jelly over low heat, brush over meat/fowl every 15 minutes for the last hour of baking.

For fish: melt Scotch Bonnet Pepper Jelly over low heat, in the last few minutes of cooking, brush fish with jelly and place under broiler until bubbly. Serve immediately.

Suan's® House Specialty Barbecue Glaze

Mix your favorite Suan’s® Scotch Bonnet Pepper products ½ and ½ with your favorite barbeque sauce to make your own signature brine or glazing sauce. You can also add fresh citrus juice, freshly crushed herbs, onions and garlic to your “house specialty.” 

Suan’s® Scotch Bonnet Pepper Jelly Grilling Sauce

Mix 6 oz of root beer and ½ cup Suan’s Scotch Bonnet Pepper Jelly® with 1 diced medium onion, 2 minced cloves of garlic, salt and pepper to taste.  Use ½ of recipe as a brine for ribs and the other ½ as the glaze for your favorite rib recipe.

Suan’s® Scotch Bonnet Pepper Relish or
Suan’s® Scotch Bonnet Pineapple Cinnamon Jam Marinade

Mix 6 oz of lemon/lime soda with ½ cup Suan’s® Scotch Bonnet Pepper Relish or Suan’s® Scotch Bonnet Pineapple Cinnamon Jam or any combination desired with 2 sprigs of fresh dill, fresh thyme, parsley or cilantro and 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for chicken or fish. 

Suan’s® Scotch Bonnet Mango Lemon Fruit Butter Glaze/Marinade

Mix 6 oz of lemon/lime soda with ½ cup of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ cup finely chopped sweet onion, ¼ cup fresh lemon juice, 2 sprigs of finely chopped cilantro (optional), salt and pepper to taste.  Use as a glaze or marinade for fish, seafood or chicken.

Suan’s® Scotch Bonnet Sweet Tomato Jam Marinade

Blend ½ cup of Suan’s® Scotch Bonnet Sweet Tomato Jam until smooth, add 1 cup of root beer, 1 diced medium onion (optional), 2 cloves of minced garlic (optional), 2 tablespoons brown sugar, 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for pork, chicken or beef.