Recipes

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® 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. 

Suan’s® spicy dipping sauce

Mix together ½ cup Suan’s® Scotch Bonnet Sweet Tomato Jam with 1 tablespoon balsamic vinegar, 1 teaspoon Suan’s® Scotch Bonnet Flavor Sauce, salt and pepper to taste.  You may also add a clove or two of garlic and sliced onions for more flavor, just remember that garlic and onions will burn quickly on the grill so you will want to remove before using as a glaze.

Use as a marinade or glaze or as a dipping sauce use for crab legs & shrimp or pigs in a blanket. 

Suan's® Mango Chicken Empanadas

Pastry

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. 

Filling

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.

Suan's® Pot Roast

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. 

Suan’s® Empanadas

Pastry

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. 

Meat Filling

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 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.

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® 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® 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

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.

Scotch Bonnet Southwest Salad

Prepare green salad as desired, top with grilled chicken (glazed with Suan's® Scotch Bonnet Pepper Jelly), Scotch Bonnet Corn, Black Bean, and Avocado Salsa, and dressing of your choice.

Scotch Bonnet Relish, Corn, Black Bean, and Avocado Salsa

1 can black beans, rinsed
1 can corn, rinsed
2 avocados, cubed
2 medium tomatoes, diced
1 small red pepper, diced
1/2 red onion, diced
1 1/2 teaspoons cumin
2 teaspoons Suan's® flavor sauce
Juice from 1 lime
2 tablespoons olive oil
Salt and pepper to taste

Combine all ingredients. Chill, toss and serve as a salad, as a dip or as a topping for a green salad.