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.

Suan’s® Pineapple Cinnamon Buttermilk Muffins

2 ½ cups flour
½ cup packed light brown sugar
1 cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1/3 cup butter

1/3 cup cream cheese
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup buttermilk
2 eggs – beaten

Pre-heat oven to 350 degrees.


Combine flour and brown sugar in a large bowl with your fingers or a fork.  Break butter and cream cheese into flour mixture, use fingertips, lightly rub the butter, cream cheese and flour mixture together until it looks like course bread crumbs.  Measure out ½ cup of mixture and set aside for topping to muffins.


Add baking powder, soda, cinnamon, nutmeg and salt, to flour mixture, stir well to combine.  


In medium bowl, beat eggs, add buttermilk and Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, combine well, pour into flour mixture, mix to combine until batter is thick.   Spoon batter into buttered muffin tins; using a teaspoon, gently press reserved flour and sugar mixture onto the batter of each muffin.  Bake 25 to 30 minutes or until toothpick comes out clean after inserting into center of muffin.

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
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

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.

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.

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® 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. 

Suan’s® Jamaican Rice and Peas

This is a staple in Jamaica and most of the islands have their own take on this tasty dish. I have made a few short cuts in my preparations. Traditionally you would use fresh beans (peas), seasoned as they cooked. 

In the bottom of a large heavy sauce pan, cook 1-2 slices of bacon that have been cut into small pieces.

In-the-meantime, pour 15.5 ounce can of kidney beans in strainer over large 4 cup measuring bowl. Rinse out can with water, reserving liquid. Continue to rinse beans in strainer, saving the water until you have 4 cups.

Pour reserved water into heavy sauce pan with cooked bacon. Add 2 tablespoons coconut milk, strained beans, 3 to 4 sprigs of fresh thyme, 3 scallions finely chopped, 1 scotch bonnet pepper, 1 to 2 smashed cloves of garlic and salt to taste. Bring quickly to boil.

Add 2 cups Uncle Bens Converted rice. Stir, bring back to boil and then reduce heat to simmer. Cover tightly and simmer for 20 minutes. DO NOT LIFT LID, turn off heat, leave on cooling burner for an additional 20 minutes. Remove scotch bonnet pepper and discard, being careful not to break the pepper in the rice and peas. (I recommend not to serve or eat pepper, if more heat and flavor is desired add Suan’s® Scotch Bonnet Flavor Sauce to finished dish, toss lightly to mix thoroughly.) Fluff with fork and serve.

Tasteful tip: I always make extra, as this keeps well and can be frozen for future use. If you don't use coconut milk often, you can freeze it by storing in re-sealable bag and laying flat. This way, it is easy to break off the desired amount for future recipes.

Suan’s® Salmon Fillet and Tartar Sauce

Preheat oven to 450 degrees.

Using damp paper towels, wipe off salmon. Squeeze fresh lemon juice over fish; ‘wash’ fish in juice and towel off. Spread Suan’s® Scotch Bonnet Flavor Sauce over salmon (amount depends on your personal taste).  Place on cookie sheet and broil 3 to 5 minutes per side depending on thickness of fish.  Let cool 10 minutes, remove from cookie sheet and place on platter, garnish with greens and lemon slices.


Tartar Sauce

In medium bowl, combine 2 to 3 tablespoons each of finely minced onion and dill pickle.  Equal parts mayonnaise and sour cream, salt and pepper to taste.  Add smoked paprika to taste.  Cover and refrigerate until serving time.

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® Barbecued Beef Brisket, Dry Rub and Barbecue Sauce

Barbecued Beef Brisket

6 cups mesquite chips
4-pound beef brisket, untrimmed
2 tablespoons Dry Rub

Soak mesquite chips in water to cover for 1 hour, drain well.

Prepare barbecue grill, lighting fire at one end only. Rub brisket with Dry Rub. When coals are white hot place meat over coals and sear 5 minutes on each side. Move meat to side of grill away from fire. Spread 4 cups mesquite over coals. Cover grill. Smoke brisket 1 hour; maintain temperature at about 200 degrees, sprinkling mesquite with water occasionally. Spread remaining 2 cups mesquite over coals and continue smoking meat 1 hour.

Preheat oven to 200 degrees, cut ½ cup fat from brisket and reserve for sauce. Spread 1 teaspoon of Suan's® Scotch Bonnet Flavor Sauce on each side of brisket, wrap beef tightly with heavy-duty foil, place in 9” X 13” baking pan.  Bake 8 hours.  Slice meat across grain.  Serve hot, pass the sauce separately. 

Dry Rub

Makes about ¼ cup: 
¼ cup salt
1 ½ teaspoons freshly ground pepper
1 ½ teaspoon ground red pepper

Barbecue Sauce

Makes 2 cups
½ cup beef fat reserved from Barbecued Beef Brisket, remaining can be frozen for future use as stock.
1 ¼ cups ketchup
½  cup Worcestershire sauce
1/3 cup fresh lemon juice
¼ cup firmly packed brown sugar
¼ cup chopped onion
¼ cup water
2 tablespoons Suan's® Scotch Bonnet Flavor Sauce

Cut fat into ½ inch pieces.  Heat in heavy small skillet over low heat until rendered, stirring frequently, about 30 minutes.  Transfer ¼ cup melted fat to heavy medium saucepan.  Stir in remaining ingredients and cook over low heat until thick, about 1 hour. Serve sauce hot or warm; refrigerate any leftover sauce for future use. 

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.