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
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.
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 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.
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.
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.