This delish take on a hot dog was a "recipe of the month" for August 2015 from the Made in Oklahoma Coalition.Read More
This jazzy hotdog was featured as a "recipe of the month" for August 2015 from the Made in Oklahoma Coalition.Read More
A new twist on an old standard.Read More
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.
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.
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.
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.
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.
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.
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!
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.
Makes about ¼ cup:
¼ cup salt
1 ½ teaspoons freshly ground pepper
1 ½ teaspoon ground red pepper
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.
1 cup sour cream
¼ cup softened cream cheese
1/3 cup Suan’s® Scotch Bonnet Pepper Relish or Suan’s® Scotch Bonnet Mango Lemon Fruit Butter
Juice of one lemon (about 1/3 cup)
Salt and ground white pepper to taste
Hot sauce (optional)
Combine all ingredients. Use for crab legs, shrimp or calamari.
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.
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.
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.
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.
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.
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.
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.
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.
Toast an English muffin. Add a thin slice of cooked ham or Canadian bacon, grated smoked Gouda cheese, and a poached egg. Top with Suan’s® Scotch Bonnet Sweet Tomato Jam.
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.
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.
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.