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.

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.

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.

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® glazed meatballs

Melt ½ cup Scotch Bonnet Pepper Jelly, stir in 1 jar of chili sauce while meatballs are being baked as per directions on package, add meatballs to jelly sauce and simmer for 20 minutes. At this point you may cover and refrigerate over night for fuller flavor, reheat the next day, serve on toothpicks as hors d’oeuvre, or as an entrée they are delicious over rice with a green salad.

Suan’s® Fiery Mango Lemon Angel Food Cake

To make a perfect angel food cake, preheat oven to 250 degrees, mix cake per package directions (this is the only recipe for which I use a cake mix and I use a 2-step mix), gently fill ungreased tube cake pan with batter, run knife through batter to break-up any air pockets.  Bake for 1 hour at 250 degrees, at the end of hour, turn oven up to 350 degrees and finish baking for 15 minutes.  Using this method your cake will rise above the pan, having a light golden crust and be the lightest, moistest angel food cake you have ever had!  Remove from oven and invert pan to cool cake, if pan does not have ‘legs’ to be raised place a slender bottle, such as empty wine bottle, in tube to hold pan upside down off counter for cooling.  Allow cake to completely cool in pan before removing.  Run sharp knife around edge and center tube, gently remove cake from pan, place on cake pedestal or plate, run your hands over cake to remove crumbs, wrap in plastic wrap until ready to ice or serve.

Suan’s® Scotch Bonnet Mango Lemon Buttercream icing

Can substitute Suan’s® Scotch Bonnet Pineapple Cinnamon Jam for Mango Lemon Fruit Butter

Soften 3 tablespoons each butter and cream cheese.  Cream together, add ¼ cup Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ teaspoon pure vanilla extract and ¼ teaspoon pure almond extract, mix well, start adding sifted confectioner’s sugar to desired consistency. 

These are just basic portions; you may add more of each ingredient to get desired quantity, if you want a glaze finish, add more of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter. 

Serve topped with strawberries in Suan’s® Scotch Bonnet Pepper Jelly and Lemoncello Liqueur Dressing.

Suan’s® Fiery Apple Pie

Suan’s® Fiery Apple Pie

6 c. Granny Smith apples
½ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 T. cornstarch
¼ to ½ c. sugar
1 t. cinnamon
½ t. ground cloves
½ t. salt  
2 prepared pie crusts
1 to 2 T. Suan’s® Scotch Bonnet Pepper Jelly (optional)

Core, peel and slice apples. Mix with Suan’s® Scotch Bonnet Sweet Tomato Jam and set aside.   Blend together cornstarch, sugar, cinnamon, ground cloves and salt. Toss with apples and jam

Place crust in pie plate and smear with 1 to 2 tablespoons Suan’s® Scotch Bonnet Pepper Jelly. Fill with apple mixture. Top with second crust, crimp edges, and cut vent.  Bake in preheated oven at 350 degrees for 45 to 60 minutes until apples are tender when tested with sharp knife.  If desired, brush top crust with Suan’s® Scotch Bonnet Pepper Jelly during last 15 minutes of baking to form glaze.  Serve warm with cinnamon whipped cream or vanilla ice cream.

Cinnamon Whipped Cream

1 c. heavy whipping cream
½ t. ground cinnamon
2 T. powdered sugar
pinch of salt
1/2 t. pure vanilla extract
1/4 t. pure almond extract

In a chilled, clean glass bowl, beat heavy whipping cream. on medium- to high-speed with electric mixer until soft peaks begin to form. Mix cinnamon, powdered sugar, and salt. Sprinkle into cream while beating. Continue to beat until peaks hold. Stir in vanilla and almond extracts.

Tasteful tip: Cream may be whipped 3-4 days in advance. After whipping, place in colander lined with doubled paper towel and placed over a bowl to drain. Cover tightly with plastic wrap. Before serving, remove cream from colander and place in serving bowl.

Suan’s® ham loaf and basting sauce

Ham loaf

1 pound ground ham
2 pounds ground pork
1 ½ cups rolled oats or breadcrumbs
1 onion, chopped
½ cup chopped fresh parsley
2 eggs
1 cup milk
Salt and pepper to taste
Basting Sauce

In a large bowl, combine the ham, pork, oats, onion, parsley, eggs, milk, salt and pepper. Mix well.  Shape into a loaf and place on a baking pan or press into a loaf pan. 

Bake in a preheated 400° oven for 15 to 20 minutes. Drain drippings; reduce the oven temperature to 325°.  Bake an additional 45 minutes, basting with Basting Sauce every 10 minutes.  Serve with Suan’s® Scotch Bonnet Pepper Jelly mixed ½ and ½ with Dijon Mustard.

Basting sauce for ham loaf

1 cup brown sugar
½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
¼ cup cider vinegar
¼ cup orange juice
1 tablespoon prepared mustard
1 teaspoon grated fresh ginger root
1 teaspoon butter 

Suan’s® pork loin roast

Pork Loin Roast with Suan’s® Scotch Bonnet Pepper Jelly

Pre-heat oven to 450 degrees. 

Sliver 3 to 4 cloves of garlic. Make slices into fatty part of roast and insert slivered garlic into pockets.  Add salt and pepper to taste.  Roast for 20 minutes, remove from oven, reduce heat to 250 degrees and let roast rest for 20 minutes. Return to cooled oven and continue to roast until internal temperature reached 170 degrees. Glaze with Suan’s® Scotch Bonnet Pepper Jelly glaze every 15 minutes for the final hour of roasting. Remove from oven, and let rest 20 minutes before slicing.  Serve with additional Suan’s® Scotch Bonnet Pepper Jelly on the side.

Pork Loin Roast with Suan’s® Scotch Bonnet Pineapple Cinnamon Jam

Preheat oven to 450 degrees

Using damp paper towels wipe down roast, sliver 2 to 4 garlic cloves, make slits in fatty parts of roast forming pockets evenly throughout meat, press garlic into pockets, salt and pepper.  Place roast in preheated oven for 15 minutes, remove from oven and let rest for 20 minutes, reduce heat to 250 degrees, return to oven for 45 to 60 minutes.  Remove from oven and slather on Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, return to oven, repeat every 15 minutes until roast has reached 170 degrees on meat thermometer, remove from oven and let rest in roasting pan 20 minutes, remove from roasting pan and slice to desired thickness. 

Quickly heat drippings in roasting pans and serve on the side.

For added flavor and heat add Suan’s® Scotch Bonnet Flavor Sauce to Suan’s® Scotch Bonnet Pineapple Cinnamon Jam to taste. 

Suan’s® roasted spring leg of lamb, beef tenderloin or pork loin

Wipe off lamb with damp paper towel, wash with fresh lemon or lime juice, and pat dry. Make shallow cuts into fat and insert slivered garlic. Salt and pepper to taste. Roast in 450 degree pre-heated oven for 20 minutes. Remove from oven and allow to rest. Reduce temperature to 250 degrees, return to oven and roast until internal temperature reaches 125 degrees for rare and 140 degrees for medium rare.  Remove from oven and allow to rest 20 minutes before slicing.  Serve with Suan’s® Scotch Bonnet Pepper Jelly.

NOTE: For beef tenderloin, roast to an internal temperature of 125 degrees for rare or 140 degrees for medium rare. For pork loin, spread Suan's® Scotch Bonnet Flavor Sauce evenly over loin before roasting and roast to 160 internal degrees.