Recipes

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

http://miocoalition.com/print/crostini-basil-cream-spread

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.

Smokin' Hot Sausage and Pepper Subs - from the Made in Oklahoma Coalition

http://miocoalition.com/smokin-hot-sausage-and-pepper-subs

8 Mountain View Meat Company Sausage Hot Links       
2 red bell peppers
2 yellow bell peppers
1 yellow onion
2 teaspoons olive oil
2 tablespoons Daddy Hinkle’s Instant Meat Marinade (liquid)
2 teaspoons Andrews Honey Bees Cream Honey
1 tablespoon balsamic vinegar
Kosher salt and coarsely ground pepper, to taste
Hoagie-style buns for 4 sandwiches
2 tablespoons Hiland Dairy Butter
¼ cup Suan’s® Scotch Bonnet Pepper Relish

Heat outdoor grill to medium heat. Quarter bell peppers and onion. Rub with olive oil. In a medium bowl, combine Daddy Hinkle’s marinade, honey, vinegar, salt and pepper. Set aside. Place hot links on grill, about 8 inches from the heat. Cook 8 to 10 minutes, turning frequently to prevent burning. At the same time, grill peppers and onions, about 2 minutes on each side or until tender. Remove from heat. Cut each sausage lengthwise. Slice peppers and onions into strips. Place hot links and peppers and onions in bowl with the Daddy Hinkle’s mixture. Spoon mixture over all to thoroughly coat. Place buns on grill to lightly toast, about 1 minute. Remove from heat and spread inside of each bun with butter. Fill each bun with hot links, peppers, onion and Suan’s® Scotch Bonnet Pepper Relish.

Suan's® Fiery Dog

Rub the outside of your favorite hot dog with a small amount of Suan’s® Scotch Bonnet Flavor Sauce, marinate a few minutes before grilling.  Serve in warm bun, add your choice of cheddar, American, smoked Gouda or your favorite cheese, tomatoes, onions, mustard, ketchup, or mayo

Finish with Suan’s® Scotch Bonnet Pepper Relish!

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. 

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.

Suan’s® Stuffed Cabbage Leaves

8 large cabbage leaves
1 lb. high-quality ground beef
1 c. cooked brown rice
1/3 c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 onion, diced
2 cloves garlic, minced
2 T. Suan’s® Scotch Bonnet Pepper Relish with juice
Salt and pepper to taste
1/2 c. Suan’s® Scotch Bonnet Pepper Jelly
2 T. Balsamic vinegar

Wash and dry cabbage leaves. Make a “v” cut to remove thick end of lea. Set aside. Combine remaining ingredients, and spoon in 1/8 of mixture on each leaf.  Fold in stalk end, roll cabbage leaf, secure with skewers or tie with kitchen twine, place in lightly oiled baking dish with slit side up.  Bake at 350 degrees F for 30 minutes. 

Mix Suan’s® Scotch Bonnet Pepper Jelly with Balsamic vinegar and brush over cabbage rolls every 10 minutes while cooking. 

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® Stuffed Cabbage Leaves

8 large cabbage leaves
1 lb. high-quality ground beef
1 c. cooked brown rice
1/3 c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 onion, diced
2 cloves garlic, minced
2 T. Suan’s® Scotch Bonnet Pepper Relish with juice
Salt and pepper to taste
1/2 c. Suan’s® Scotch Bonnet Pepper Jelly
2 T. Balsamic vinegar

Wash and dry cabbage leaves. Make a “v” cut to remove thick end of leaf. Set aside. Combine remaining ingredients, and spoon in 1/8 of mixture on each leaf.  Fold in stalk end, roll cabbage leaf, secure with skewers or tie with kitchen twine, place in lightly oiled baking dish with slit side up.  Bake at 350 degrees for 30 minutes. 

Mix Suan’s® Scotch Bonnet Pepper Jelly with Balsamic vinegar and brush over cabbage rolls every 10 minutes while cooking. 

Suan's® Chicken Salad

Grill 2 large chicken breasts; may be blackened and/or glazed with Suan’s® Scotch Bonnet Pepper Jelly before grilling, if desired.  Chill.

Dice 3 to 4 stalks of celery, ½ cup chopped scallions, ¼ cup of Suan’s® Scotch Bonnet Pepper Relish.

Make this your own house specialty by adding all or any combination of:  ½ cup chopped red or green grapes, ½ cup chopped walnuts or pecans halves, ½ cup raisins or dried cranberries.

Dress with equal parts sour cream and mayonnaise, mixed with ¼ teaspoon of any of the following optional seasonings: curry powder, cayenne, or paprika.  Salt, pepper and a sprinkle of sugar to taste. Adjust flavorings to suit.

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. 

Suan’s® asparagus and cheese omelet

Whether it's breakfast, lunch, or dinner, there is something about an omelette we just love. Try using Suan's® to make your omelettes go from everyday to gourmet! Here, we added Suan's® Scotch Bonnet Flavor Sauce directly to our eggs and finished up with asparagus and Le Gruyere cheese.

In a small bowl, beat 2 eggs with ½ teaspoon cold water, salt and white pepper to taste, set aside.  In a heavy skillet, heat 1 teaspoon each of oil and butter combination and pour in egg mixture.  Lift sides with fork to allow eggs to run under mixture as it sets up. As it does, add 1 to 2 tablespoon grated cheese of your choice and 3 to 4 spears of asparagus.  Gently fold eggs in half.  Remove from skillet and let set a few minutes before serving. Top with Suan's®  Scotch Bonnet Pepper Jelly.

Note: Asparagus should be blanched. Wash spears, break off tough ends, and add to a shallow skillet with just enough water to cover them. Quickly bring water to boil and remove from heat as soon a color turns to bright green – DO NOT OVER COOK. Immediately remove spears from hot water.

Also try:
- Bacon with Suan's® onion preserves
- Roasted peppers with Suan's® pepper relish
- Sundried tomatoes with Suan's® sweet tomato jam
- Mixed veggies and smoked Gouda with Suan's® pepper jelly