Recipes

Suan’s® Stuffed Cabbage Leaves

8 large cabbage leaves
1 lb. high-quality ground beef
1 c. cooked brown rice
1/3 c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 onion, diced
2 cloves garlic, minced
2 T. Suan’s® Scotch Bonnet Pepper Relish with juice
Salt and pepper to taste
1/2 c. Suan’s® Scotch Bonnet Pepper Jelly
2 T. Balsamic vinegar

Wash and dry cabbage leaves. Make a “v” cut to remove thick end of lea. Set aside. Combine remaining ingredients, and spoon in 1/8 of mixture on each leaf.  Fold in stalk end, roll cabbage leaf, secure with skewers or tie with kitchen twine, place in lightly oiled baking dish with slit side up.  Bake at 350 degrees F for 30 minutes. 

Mix Suan’s® Scotch Bonnet Pepper Jelly with Balsamic vinegar and brush over cabbage rolls every 10 minutes while cooking. 

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® Fiery Buttercream Icing

Beat 1/3 cup softened butter, cream with 2 cups powdered sugar, add ¼ cup melted Suan's® Scotch Bonnet Pepper Jelly cream together, add 1 teaspoon pure vanilla extract and ½ teaspoon pure almond extract. Frost your favorite cake; I like this on chocolate cake. As a filling to a cake use 3 Tablespoons of each butter and cream cheese, follow directions as above.

Also try my Scotch Bonnet Mango Lemon Buttercream icing

Suan's® Poached Pears

Poached Pears in Scotch Bonnet Pepper Jelly and Red Wine

8 Bosc pears
2 cups red wine
2 Tablespoons fresh lemon juice
½ cup sugar
½ cup Suan's® Scotch Bonnet Pepper Jelly melted over low heat
1 stick cinnamon
zest of lemon
1 vanilla bean.

 

Peel pears without removing stems, placing in a deep saucepan. In saucepan of melted Suan's®  Scotch Bonnet Pepper Jelly, add wine, lemon juice, sugar, cinnamon, lemon zest, vanilla bean and enough water to cover pears, pour over pears and simmer very slowly until just tender 10 to 20 minutes. Remove pears carefully to a serving dish, rapidly boil down liquid to about 1 cup, pour over pears and serve cool to cold topped with whipped cream. These pears will be spicy; you may reduce the “heat” by reducing the jelly in half or increase the “heat” by the amount of jelly used.

Poached pears in Suan’s® Scotch Bonnet Pineapple Cinnamon Jam and White Wine

8 Bosc pears
½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1 lemon
1/3 c. cinnamon stick
3 T. black peppercorns
2 c. favorite white wine

Peel pears leaving stem intact, place in heavy sauce pan, add Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, the juice and zest of one lemon, cinnamon stick, peppercorns, and white wine. Add water to make sure pears are covered, if necessary.

Bring to a boil, then reduce to simmer for 10 to 20 minutes until just tender when tested with sharp fork.  Chill in poaching liquid.

Tasteful tip: Combine these pear recipes for a delicious Waldorf salad.  Poaching liquid may be saved for glaze.  Pears can be sliced and served on their own as a salad with a wedge of blue cheese and a dressing made of ½ and ½ sour cream and mayonnaise or whole as an accompaniment to main dishes such as Ham Loaf.

Suan's® Gruyere Cheese Bread

1 cup water, 6 tablespoons butter, 1 teaspoon salt, 1/8 teaspoon pepper, 1 cup flour, 4 eggs, 1 cup finely chopped gruyere cheese. Combine water, butter, salt and pepper in saucepan. Bring to a boil. Add flour all at once. Cook until mixture forms a ball and leaves the side of the pan, stirring constantly. Remove from the heat. Beat in the eggs 1 at a time. Set aside 2 tablespoons of the cheese. Stir in remaining cheese into the dough. Arrange rounded tablespoonfuls of the dough on greased baking sheet, sprinkle with remaining cheese. Bake at 425° for 20 minutes or until puffed and golden brown. Place on rack to cool.

Suan's® baked beans

Mix together: 2 cans baked beans, 1 large chopped onion, healthy dash Worchestershire Sauce, ¼ cup packed brown sugar, ¼ cup Suan's® Scotch Bonnet Pepper Jelly and 2 Tablespoons ketchup. Mix well, pour into baking dish, add strips of bacon on top if desired and bake at 350° for 1 hour.

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 Favorite Meatloaf

1  lb. lean ground beef, ¾ cup Old Fashion Rolled Oats, 1 medium onion chopped, 2-3 cloves garlic crushed, 1 egg, ½ cup milk, 1/3 cup grated Parmesan Cheese, healthy dash of Worcestershire Sauce, ½ teaspoon salt, ¼ teaspoon freshly ground pepper. Mix all ingredients well, form into a loaf and place in baking pan. Bake at 350° for 30 minutes, drain off grease and begin glazing with Scotch Bonnet Pepper Jelly Glaze every 15 minutes until meatloaf is done. Serve remaining sauce on side.

Scotch Bonnet Pepper Jelly Glaze for Suan’s Meat Loaf

Cook until soft ½ cup of chopped onion and ¼ cup sweet bell pepper in 1 tablespoon of butter, add ¼ cup Scotch Bonnet Pepper Jelly to melt, add 1 can of stewed tomatoes and 4 cloves of crushed garlic. Simmer until thick, baste meatloaf every 15 minutes.

Suan's® Chicken Roulades

Split chicken breast, pound flat, and spread with Scotch Bonnet Pepper Jelly; add 3 or 4 fresh asparagus spears, grated Swiss cheese, roll together folding under ends of chicken, secure with tooth picks or skewer. Roll in seasoned bread crumbs, in hot skillet which can also be transferred to the oven, add a small amount of oil, brown all sides, ending with split side up. Bake for 20 minutes in 350° oven, serve on a bed of rice.

Suan's® Funeral Chicken and Resurrection Chicken Soup

Funeral Chicken

Using one large roasting chicken, pat dry washed chicken, salt and pepper, insert large quartered onion in cavity, mix together ¼ cup Suan's® Scotch Bonnet Pepper Jelly and ¼ cup Dijon Mustard slather outside of chicken with mixture. Bake at 350° for 45 to 60 minutes or until meat thermometer reads 165°.

Resurrection Chicken Soup

Save meaty carcass and drippings of Funeral Chicken, deglaze baking dish with a small amount of liquid. In a large pot place chicken carcass, liquid, 4 cloves of crushed garlic, add enough water to cover chicken, cover pot and simmer 1-2 hours, strain liquid and save, cool chicken and pick meat from bones and save, discard bones. Pour broth back into large stock pot add chicken, dice 6 stalks of celery with leaves and 6 – 9 carrots, onion from roasted chicken and 1 can diced stewed tomatoes. Simmer until vegetables are tender; add one package frozen noodles cook until done. You may add more vegetables as desired.

Suan's® Pork Loin Chops

Melt Suan's® Scotch Bonnet Pepper Jelly over low heat, brush loin chops with jelly, and roll in your favorite coating crumbs. Brown on both sides in skillet with small amount of oil, bake at 350° for 30 minutes or until done; serve with Suan's® Scotch Bonnet Pepper Jelly on the side.

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® Stuffed Pork Loin or Chicken Pockets

4-6 Pork loin chops or chicken breasts, legs or thighs
½ c, olive oil
½ c. butter
4 stalks celery, diced (some with leaves)
2 large onion, diced
2 cloves garlic, minced
1 package dressing cubes or stale bread, cubed
¾ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
Chicken broth
1 egg, beaten well
Suan’s® Scotch Bonnet Pepper Jelly for glaze

Add olive oil and butter to hot skillet; add and gently cook celery and onion until soft. Add garlic at end of cooking time. 

Remove from heat and toss with dressing cubes or stale bread, Suan’s® Scotch Bonnet Sweet Tomato Jam and chicken broth to desired moistness. Add beaten egg.

Split ¾ the way through thick pork loin chop to form pocket, and stuff pork loin chops pockets with dressing. (You can use chicken breasts: For skin-on breasts, legs or thighs, carefully slide a sharp knife between skin and flesh and fill with dressing. For skinless breasts, pound until thin and fold breast around dressing to form pocket.)

Secure pocket with toothpicks or tie with kitchen string.  Sear in hot skillet. Leave in same skillet and roast in pre-heated 350-degree oven for 20 to 30 minutes until meat thermometer reaches 170 internal degrees.  For the last 10 minutes, brush with Suan’s® Scotch Bonnet Pepper Jelly to form glaze.

Suan’s® Stuffed Cabbage Leaves

8 large cabbage leaves
1 lb. high-quality ground beef
1 c. cooked brown rice
1/3 c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 onion, diced
2 cloves garlic, minced
2 T. Suan’s® Scotch Bonnet Pepper Relish with juice
Salt and pepper to taste
1/2 c. Suan’s® Scotch Bonnet Pepper Jelly
2 T. Balsamic vinegar

Wash and dry cabbage leaves. Make a “v” cut to remove thick end of leaf. Set aside. Combine remaining ingredients, and spoon in 1/8 of mixture on each leaf.  Fold in stalk end, roll cabbage leaf, secure with skewers or tie with kitchen twine, place in lightly oiled baking dish with slit side up.  Bake at 350 degrees for 30 minutes. 

Mix Suan’s® Scotch Bonnet Pepper Jelly with Balsamic vinegar and brush over cabbage rolls every 10 minutes while cooking. 

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® Chicken Salad

Grill 2 large chicken breasts; may be blackened and/or glazed with Suan’s® Scotch Bonnet Pepper Jelly before grilling, if desired.  Chill.

Dice 3 to 4 stalks of celery, ½ cup chopped scallions, ¼ cup of Suan’s® Scotch Bonnet Pepper Relish.

Make this your own house specialty by adding all or any combination of:  ½ cup chopped red or green grapes, ½ cup chopped walnuts or pecans halves, ½ cup raisins or dried cranberries.

Dress with equal parts sour cream and mayonnaise, mixed with ¼ teaspoon of any of the following optional seasonings: curry powder, cayenne, or paprika.  Salt, pepper and a sprinkle of sugar to taste. Adjust flavorings to suit.

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