Recipes

Suan’s® Sweet and Fiery Scotch Bonnet Wings

Versatility is the name of the game when it comes to wings. Oven or slow cooker, fiery or mild, entree or appetizer, every day or special occasion, these are sure to hit the spot!

4 lbs chicken wings
1/2 c. Suan’s® Scotch Bonnet Pepper Jelly
3/4 c. honey
1/4 c. hot sauce or Sriracha*
1/4 c. lime

*Substitute barbecue sauce for hot sauce for milder wings

Oven method (30-40 minutes)

Place chicken wings on foil-lined baking sheet. Liberally season with salt and pepper or seasoning salt. Bake 15 minutes at 350, turn wings and bake and additional 10 minutes.

While wings are baking, add 1/2 c. Suan’s® Scotch Bonnet Pepper Jelly, 3/4 c. honey, 1/4 c. hot sauce or Sriracha, and 1/4 c. lime juice to small sauce pan. Bring to boil, stirring frequently. Boil for 10-15 minutes or until sauce thickens to your liking.

Set oven to broil. Drizzle sauce over wings. Broil 3-7 minutes or until sauce caramelizes to your liking. Serve with your favorite Suan’s® dipping sauce.

Slow cooker method (1 1/2 to 5 1/2 hrs.)

Add 1/2 c. Suan’s® Scotch Bonnet Pepper Jelly, 3/4 c. honey, 1/4 c. hot sauce or Sriracha, and 1/4 c. lime juice to a slow cooker.

Add 4 lbs. frozen chicken wings, stir to coat. Cook on low 5 hours or high 3 hours. (Cook 1-2 hours on low for thawed wings.)

Remove wings from slow cooker. Transfer cooking liquid to small sauce pan. Bring to boil, stirring frequently. Boil for 10-15 minutes or until sauce thickens to your liking.

Set oven to broil. Add wings to foil-lined baking sheet. Drizzle sauce over wings. Broil 3-7 minutes or until sauce caramelizes to your liking. Serve with your favorite Suan’s® dipping sauce.

Crostini with Basil Cream Spread - from the Made In Oklahoma Coalition

2 cups fresh basil leaves
¼ cup pine nuts
3 garlic cloves, minced
½ cup Parmesan or Romano cheese
½ cup extra virgin olive oil
Salt and pepper, to taste
1 (8-ounce) block cream cheese, softened
3 slices Bar-S Fully Cooked Bacon, cooked and crumbled
Baguette
1 stick Hiland Dairy Unsalted Butter
Suan’s® Scotch Bonnet Pepper Relish

In a food processor, combine basil and pine nuts. Pulse a few times to chop the basil and nuts. Add garlic and cheese, continuing to pulse until combined. Add the olive oil in a steady, slow stream with the food processor on. Scrape down the sides of the bowl, taste and season with salt and pepper to taste. Beat cream cheese in a mixing bowl until smooth. Add ½ cup pesto and bacon, stirring to combine. Set aside. Slice baguette into rounds. Spread each slice with softened butter. Place on a cookie sheet and bake for 6 to 8 minutes, or until crisp, at 350 degrees. Once out of the oven, spread cream cheese spread on each baguette slice. Top each with generous serving of Suan’s® Scotch Bonnet Pepper Relish.

Mini barbecue meatball sliders - from the Made In Oklahoma Coalition

2 pounds ground beef
½ medium onion, chopped
1 cup breadcrumbs
½ cup chopped fresh parsley
2 cloves garlic, chopped
1 tablespoon Head Country All-Purpose Championship Seasoning
2 eggs, beaten
Head Country Bar-B-Q Sauce, as needed
Sweet and Spicy Sauce (see below)
Small dinner rolls or Hawaiian sweet bread

Sweet and Spicy Sauce
1(18-ounce) jar Garden Club Plum Jam
1 (18-ounce) jar Head Country Bar-B-Q Sauce
Combine Garden Club Plum Jam and Head Country Bar-B-Q Sauce in slow cooker. Add meatballs. Cook on low for 2 hours.

Combine ground beef, onion, breadcrumbs, parsley, garlic, Head Country seasoning and eggs, mixing well and incorporating. If mixture feels dry, add Head Country Bar-B-Q Sauce until it becomes easy to form meatballs. Form meatballs using a tablespoon, then roll the mixture between your hands to make a ball. Line on a cookie sheet until they are all rolled. Place meatballs in a hot sauté pan, cooking on medium-high heat until they’re browned. After 5 minutes, turn to brown both sides. Turn heat down to medium, and cook until meatballs are cooked through. This will depend on the size of your pan and size of your meatballs. Check for doneness.

Sweet and Spicy Sauce To assemble sliders, add 1 or 2 meatballs to halved rolls. Top with coleslaw, Griffin’s Jalapeno Mustard or pickled jalapeno peppers.

Around the holidays, Suan’s® Scotch Bonnet Pepper Jelly should be a pantry staple. When family or friends drop by, set out a block of cream cheese topped with pepper jelly, and you have an instant appetizer. For something a little more elegant, try these beautiful hors d’oeuvres for a Christmas or New Year’s Eve celebration.

Pepper jelly brie bites - from the Made In Oklahoma Coalition

2 packages frozen mini phyllo shells, thawed
5 ounces brie
1 jar Suan's® Scotch Bonnet Pepper Jelly
Cilantro for garnish

Place phyllo shells on a cookie sheet. Fill each shell with 1/2 teaspoon Suan's® Scotch Bonnet Pepper Jelly. Fill each shell wtih a 2-inch slice of brie. Bake at 350 degrees for 5 to 6 minutes. Top each with a sprig of cilantro.

Blackeyed pea cakes with pepper jelly - from the Made In Oklahoma Coalition

2 (15.5-ounce) cans blackeyed peas
½ cup chopped Schwab’s sausage
¼ cup roasted red bell peppers
1 jalapeno pepper, seeded and chopped
¼ teaspoon ground cumin 1 egg, beaten
¼ to ½ cup Shawnee Mills All-Purpose Flour
½ cup Shawnee Mills Yellow Corn Meal
Suan’s® Scotch Bonnet Pepper Jelly

In a large bowl, mash blackeyed peas with a potato masher or the back of a large spoon. Add sausage, red peppers, jalapeno, cumin and egg. Mix until combined. Add flour, incorporating until firm enough to shape into cakes. Let sit in the refrigerator for about 1 hour to firm. Shape into round patties. Pat each cake into cornmeal, to give a light coating. Heat oil in in a heavy skillet over medium-high heat. Fry the patties until crispy and brown on both sides. Serve with Suan’s® Scotch Bonnet Pepper Jelly.

Suan’s® Oil and Vinegar Salad Dressing

Photo includes mixed greens, red onions and fresh strawberries with Suan's® Oil and Vinegar Dressing

In small bowl or the bottom of salad bowl mix:

4 cloves of minced garlic
¼ teaspoon salt
¼ teaspoon sugar
Freshly ground pepper to taste

Mix well and add:

1/3 cup vinegar or your choice, red wine, apple cider, red raspberry, balsamic, champagne, or any vinegar of choice,

Mix well and add:

1 cup extra virgin olive oil, avocado oil, walnut oil or other oil of choice, drizzle into vinegar mixture very slowly, dressing will begin to thicken as the correct amount of oil is incorporated.  Check flavor and correct salt, pepper, sugar and spices to taste.  

The combinations are limitless depending on your own creation.  Using any combination of fresh herbs which can also be minced or crushed into the vinegar mixture can change your dressing dramatically. 

Suans® cabbage and jicama cole slaw

1 large head of cabbage, quartered, washed, withered leaves discarded
1 large jicama, peeled and quartered
½ pound carrots, peeled
½ large green bell pepper, seeds and veins removed and discarded         
½ large red bell pepper, seed and veins removed and discarded

Use shredding attachment in food processor and shred all vegetables. Place in large bowl

Dress with ¼ cup raspberry vinegar, juice of ½ fresh lemon, ½ teaspoon cayenne pepper, blended with ½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, salt, pepper and a scant teaspoon of sugar to taste. Lightly toss with vegetables and chill well before serving.

Suan’s® baked sweet potato puffs

NOTE: Suan used a Japanese Sweet Potato for the puff in the photo, thus the light color. They are very sweet, but a regular sweet potato would be just as fabulous.

Scrub sweet potatoes until clean, pat dry, rub with butter, wrap with foil, and bake at 350 degrees until done. Remove from oven, open foil and allow to cool enough to handle. BE CAREFUL – they will be very hot!  Remove skin and put flesh in mixing bowl.  Stir with fork. For each potato add 1/2 teaspoons each of cream and  butter and 1 tablespoon of Suan’s Scotch Bonnet Pineapple Cinnamon Jam. Whip together. Add salt and pepper to taste and adjust flavorings as needed.  Place heaping tablespoon on greased cookie sheet, return to oven until just turning brown. Serve warm or at room temperature.

Suan’s® spicy dipping sauce

Mix together ½ cup Suan’s® Scotch Bonnet Sweet Tomato Jam with 1 tablespoon balsamic vinegar, 1 teaspoon Suan’s® Scotch Bonnet Flavor Sauce, salt and pepper to taste.  You may also add a clove or two of garlic and sliced onions for more flavor, just remember that garlic and onions will burn quickly on the grill so you will want to remove before using as a glaze.

Use as a marinade or glaze or as a dipping sauce use for crab legs & shrimp or pigs in a blanket. 

Suan's® cool dipping sauce

Mix together ½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam and ¼ cup sour cream, ¼ cup mayonnaise, salt and pepper to taste.  Optional: add 2 tablespoons crumbled blue cheese or grated sharp cheddar cheese.  Use as dipping sauce for grilled veggies, fruit, chicken, pork or fish.

Serve with grilled fresh vegetables and fruit of your choice.

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® 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.

Suan's® Deviled Eggs

Place eggs in large sauce pan with cold water over high heat, as soon as water reaches boiling point turn off burner cover pan with tight lid and let sit at least 10 to 15 minutes.  Pour off water, roll eggs around in pan to crack shells.  Peel eggs, wipe with damp paper towel to remove any small pieces of shell.  Cut eggs in half lengthwise, remove yolks and place in small bowl.  Place whites of eggs in large resealable plastic bag.

With fork mash egg yolks, until very small granules, slowly drizzle 1 to 2 tablespoons of liquid from Suan's® Scotch Bonnet Pepper Relish, add 1 tablespoons of mustard, 1 to 2 dashes of curry powder, this is a very strong flavor, you can add more to your taste, 1 tablespoon finely minced onion.  Combine well, if mixture is too thick, add more liquid from relish.  Salt and pepper to taste; adjust ingredients as desired.  Put mixture in piping bag with wide decorating tip.  Fill eggs as needed, this will keep eggs until serving time.  Top with a small amount of Suan’s® Scotch Bonnet Pepper Relish.

Suan's® Pasta Salad

2 cups preferred pasta, cooked to al dente

1 medium red onion, diced
1/2 c. diced red pepper
1/2 c. diced green pepper
1 c. diced celery
1/3 c. Suan’s® Scotch Bonnet Pepper Relish
½ c. cubed cheddar cheese
2 hard boiled eggs, diced (optional)

Toss all ingredients together with dressing. Serve chilled. Garnish with fresh herbs.

Dressing

Dress with equal parts sour cream and mayonnaise; OR for a lighter salad, make vinaigrette of ¼ cup raspberry vinegar with ½ cup extra virgin olive oil drizzled into vinegar while mixing with a fork.  Add sugar, salt and pepper to taste.

The Best Potato Salad Ever

8 new, white or red potatoes
1 medium onion
3-4 stalks celery
2 sprigs cilantro, finely chopped
½ cup Suan’s® Scotch Bonnet Pepper Relish
2 hard boiled eggs, cubes
Sour Cream
Mayonaise
Salt and pepper

Vinaigrette

2 cloves minced garlic
1 t. sugar
½ t. salt
¼ t. ground black pepper
¼ c. apple cider vinegar
½ c. extra virgin olive oil

Scrub potatoes and steam with skins on until fork-tender. Cube while still warm. Chop onion, celery (leave leaves on at least 1 stalk), and cilantro. In resealable bag, combine all ingredients with vinaigrette. Seal tightly and chill for several hours or overnight.

When ready to serve, add ½ cup Suan’s® Scotch Bonnet Pepper Relish and 2 hard boiled eggs, cubed; toss lightly with equal parts sour cream and mayonnaise and ½ t. salt and ¼ t. ground black pepper (more or less to taste).

Suan’s® Tuna Salad

5 oz can of solid white tuna (or 5 oz. of any grilled fish)
1/2 c. chopped onion
1/2 c. chopped celery (with leaves)
1/4 c. Suan’s® Scotch Bonnet Pepper Relish
1 T. sour cream
1 T. mayonaise
1/2 t. sugar
1/3 t. curry powder (optional)
2 hard boiled eggs, cubed

In bowl, flake fish with a fork.  Add onion, celery and Suan’s® Scotch Bonnet Pepper Relish.  Mix together sour cream, mayonaise and curry powder.  Lightly toss with boiled eggs and fish mixture.

Tasteful tip:This is a great recipe for any kind of leftover grilled fish. the seasoning adds to the flavor! You also can dress up this recipe by serving it in a stuffed tomato. Cut out tomato core, fill with salad and serve on lettuce leaf.

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® Poached Pears

Poached Pears in Scotch Bonnet Pepper Jelly and Red Wine

8 Bosc pears
2 cups red wine
2 Tablespoons fresh lemon juice
½ cup sugar
½ cup Suan's® Scotch Bonnet Pepper Jelly melted over low heat
1 stick cinnamon
zest of lemon
1 vanilla bean.

 

Peel pears without removing stems, placing in a deep saucepan. In saucepan of melted Suan's®  Scotch Bonnet Pepper Jelly, add wine, lemon juice, sugar, cinnamon, lemon zest, vanilla bean and enough water to cover pears, pour over pears and simmer very slowly until just tender 10 to 20 minutes. Remove pears carefully to a serving dish, rapidly boil down liquid to about 1 cup, pour over pears and serve cool to cold topped with whipped cream. These pears will be spicy; you may reduce the “heat” by reducing the jelly in half or increase the “heat” by the amount of jelly used.

Poached pears in Suan’s® Scotch Bonnet Pineapple Cinnamon Jam and White Wine

8 Bosc pears
½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1 lemon
1/3 c. cinnamon stick
3 T. black peppercorns
2 c. favorite white wine

Peel pears leaving stem intact, place in heavy sauce pan, add Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, the juice and zest of one lemon, cinnamon stick, peppercorns, and white wine. Add water to make sure pears are covered, if necessary.

Bring to a boil, then reduce to simmer for 10 to 20 minutes until just tender when tested with sharp fork.  Chill in poaching liquid.

Tasteful tip: Combine these pear recipes for a delicious Waldorf salad.  Poaching liquid may be saved for glaze.  Pears can be sliced and served on their own as a salad with a wedge of blue cheese and a dressing made of ½ and ½ sour cream and mayonnaise or whole as an accompaniment to main dishes such as Ham Loaf.