Recipes

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® 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® Scotch Bonnet Onion Burgers

1 lb. ground hamburger
1/3 cup Suan’s® Scotch Bonnet Onion Preserves
2 tablespoons crumbled blue cheese
Salt and pepper to taste

Mix ingredients. Form 4 to 6 patties and keep refrigerated until ready to grill.  Place on grill and cook to desired doneness.  Top with Swiss or cheddar cheese if desired.  Serve with Suan’s® Scotch Bonnet Pepper Relish, tomatoes, lettuce and purple onion slices.  Add mustard, ketchup and mayonnaise as desired. 

Suan's® Pot Roast

In heavy skillet or dutch oven with oven proof handle and lid, add 1 to 2 tablespoons of olive oil. Heat oil, add new potatoes, whole or quartered carrots, thickly sliced or quartered onions and celery stalks. Quickly sear and remove from skillet.

Spread Suan’s® Scotch Bonnet Flavor Sauce over each side of roast for desired flavor and spice. Add roast to pan and sear quickly on each side. Add 2 to 3 cloves of crushed garlic to top of meat, and return vegetables to pan.  Top with 2 to 3 tablespoons of Suan’s® Scotch Bonnet Sweet Tomato Jam. Cover lightly and roast at 250 degrees for 2 to 3 hours.

Tasteful tip: This makes such a rich sauce that I do not add any thickening to the drippings but serve au jou on the side.  You can also use a less expensive cut of meat as the natural pectin in the peppers act as a tenderizer. 

Suan’s® Empanadas

Pastry

2 c. flour
¼ t. salt
8 oz cream cheese
1 c. butter
1/3 c. grated Parmesan Cheese
1 T Suan’s® Scotch Bonnet Flavor Sauce
Fresh herbs, if desired

Mix flour, salt and cheese well. Cut in butter and cream cheese.  Add chopped herbs, if desired. Divide into 4 equal balls. Wrap in waxed paper and chill 2 hours or overnight. 

Meat Filling

1 lb. ground sirloin
1 medium onion, diced
2 cloves garlic, minced
½ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 to 2 T. Dijon mustard
1 T. Suan’s® Scotch Bonnet Flavor Sauce

Brown meat and onions. Add garlic at end of cooking. Add Suan’s® Scotch Bonnet Sweet Tomato Jam and mustard. Simmer for 10 minutes. Adjust flavoring to taste.

While meat simmers, roll out dough. Cut into desired rounds (small for cocktail size, larger for entree size.)  Place small amount of meat mixture in the middle of crust, fold over and press edges with fork to seal.  Bake on ungreased pan for 20 to 25 minutes in 350-degree oven. 

Tasteful tip: These freeze very well and are great to have on hand for entertaining, a quick snack or meal! After assembling empanadas, layer in resealable plastic bag (use wax paper to separate layers) and freeze for later use. Can be thawed and baked or baked from frozen state.

Also try this recipe for Suan’s® Mango Chicken Empanadas.

Suan’s® smoothies with a kick

smoothies

Pineapple or Mango Lemon smoothie

1 c. ice
1/4 c. Suan’s® Scotch Bonnet Pineapple Cinnamon Jam or Suan’s® Scotch Bonnet Mango Lemon Fruit Butter
¼ c. coconut milk
¼ c. almond milk
¼ c. plain yogurt (or Greek yogurt)

Combine all ingredients in blender. Garnish with fresh fruit when serving.

Sweet tomato smoothie

1 c. ice
½ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
½ c. carrot juice
½ c. tomato juice
¼ c. lemon grass

Combine all ingredients in blender. Garnish with fresh vegetables when serving.

Poor Boy Filets and Hamburgers

Poor Boy Filet

1 lb. ground beef sirloin
2 T. Suan’s® Scotch Bonnet Sweet Tomato Jam, mashed
2 T. crumbled blue cheese
2 cloves minced garlic
4 strips bacon
Hot sauce, if desired

Mix beef, Suan’s® Scotch Bonnet Sweet Tomato Jam, blue cheese and minced garlic together. Form into 4 equal patties, wrap with bacon, and secure with toothpick.  Grill as if a filet steak to desired doneness.  A dash of hot sauce may be added to meat mixture, if desired.  Makes 4 quarter-pound patties. 

Poor Boy Hamburger

Follow directions for Poor Boy Filets. You may want to pre-cook the bacon a little so not to have under-cooked bacon. 

1 pound ground beef sirloin
2 tablespoons Suan’s® Scotch Bonnet Sweet Tomato Jam, mashed
2 Tablespoons crumbled blue cheese
2 cloves minced garlic
1 to 2 teaspoons Suan’s® Scotch Bonnet Flavor Sauce (optional)
4 Strips of bacon

Mix all ingredients together except the bacon, form into 4 equal patties, wrap formed patties with bacon, secure with toothpick.  Grill as if a filet steak to desired doneness.  REMOVE TOOTH PICKS BEFORE SERVING.  Makes 4 quarter-pound –patties, serve on toasted buns topped with Suan’s® Scotch Bonnet Pepper Relish. 

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.