This delish take on a hot dog was a "recipe of the month" for August 2015 from the Made in Oklahoma Coalition.Read More
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.
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.
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.”
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.
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.
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.
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.”
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
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.
- 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