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.
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.
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.
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.
1 c. ice
1/4 c. Suan’s® Scotch Bonnet Pineapple Cinnamon Jam or Suan’s® Scotch Bonnet Mango Lemon Fruit Butter
¼ c. coconut milk
¼ c. almond milk
¼ c. plain yogurt (or Greek yogurt)
Combine all ingredients in blender. Garnish with fresh fruit when serving.
1 c. ice
½ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
½ c. carrot juice
½ c. tomato juice
¼ c. lemon grass
Combine all ingredients in blender. Garnish with fresh vegetables when serving.
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.
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.
Toast an English muffin. Add a thin slice of cooked ham or Canadian bacon, grated smoked Gouda cheese, and a poached egg. Top with Suan’s® Scotch Bonnet Sweet Tomato Jam.
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
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.
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.
Combine Suan's® Scotch Bonnet Onion Preserves with horseradish, mix well, drizzle in beer to desired thickness and taste.
Stir coconut milk with a fork until smooth, combine with Suan's® Scotch Bonnet Pineapple Cinnamon Jam to desired thickness.
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.
Combine Suan's® Scotch Bonnet Flavor Sauce with your favorite honey to taste.
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.
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
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.
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.
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.
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.
For ham, pork, lamb and fowl: Melt Scotch Bonnet Pepper Jelly over low heat, brush over meat/fowl every 15 minutes for the last hour of baking.
For fish: melt Scotch Bonnet Pepper Jelly over low heat, in the last few minutes of cooking, brush fish with jelly and place under broiler until bubbly. Serve immediately.
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 (optional), 2 cloves of minced garlic (optional), 2 tablespoons brown sugar, 2 tablespoons freshly squeezed lemon juice. Use as a marinade for pork, chicken or beef.
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