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Recipes
Ja-Makin Me Crazy Chicken Fried Pork |
Ingredients:
- 8 oz. pork cutlets pounded
- 4 oz. buttermilk
- 3 TBS SWEET SUNSHINE JAMAICAN JERK CHILI SAUCE
- 1 cup well seasoned flour (reserve 1 TBS)
Directions:
- Marinate cutlets in buttermilk and 2 TBS SWEET SUNSHINE JAMAICAN JERK CHILI SAUCE for 1 hour, dredge in flour and fry in vegetable oil until golden brown, Keep Warm
- Drain all but 1 TBS of oil and sprinkle 1 TBS reserved flour, stir into pan for about 1 minute over med heat.
- Wisk in whole milk and 1 TBS SWEET SUNSHINE JAMAICAN JERK CHILI SAUCE, bring to boil and spoon over cutlets and ENJOY!
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Recipe compliments of Van Sarris. |
Sunny Twice Baked Potato |
Ingredients:
- Potatoes
- 1 TBS SWEET SUNSHINE ROASTED SHALLOT AND GARLIC CHILI SAUCE
- Butter
- Salt
- Pepper
- Shredded Cheddar Cheese
Directions:
- Scoop the center out of halved baked potatoes
- Mix with 1 TBS each of SWEET SUNSHINE ROASTED SHALLOT AND GARLIC CHILI SAUCE and butter
- Season with salt and pepper
- Return centers to potato shells
- Top with shredded cheddar cheese and bake in a 375 degree oven until potato is hot and cheese is bubbly
- Enjoy with any steak, roast or chop
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Recipe compliments of Van Sarris. |
Quick Lava Onion Dip |
Ingredients:
- 4 TBS SWEET SUNSHINE ATOMIC CHILI SAUCE
- 1 package onion soup mix
- 1 pint of sour cream
Directions:
- Add 4 TBS SWEET SUNSHINE ATOMIC CHILI SAUCE to 1 package onion soup mix and 1 pint of sour cream
- refrigerate for 1 hour and get out the chips
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Recipe compliments of Van Sarris. |
The Best Baked Beans In The World |
Ingredients:
- 3 strips of bacon
- 1 small onion
- 1 16 oz. can of your favorite baked beans
- 4 TBS SWEET SUNSHINE SWEET CHILI SAUCE
Directions:
- Sauté 3 strips of bacon cut into ¼ inch strips until crisp, add 1 small onion finely chopped and sauté until sweet add 1-16 oz. can of your favorite baked beans and 4 TBS of SWEET SUNSHINE SWEET CHILI SAUCE and bring to boil; for beans with more attitude use our WARM, HOT, or ATOMIC (IF YOU DARE).
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Recipe compliments of Van Sarris. |
Sweet Sunshine Jamaican Jerk BBQ Beef Brisket |
Ingredients:
- 5 pound fresh beef brisket well trimmed
- 1 cup Sweet Sunshine Jamaican Jerk sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup liquid smoke
- 1 tablespoon garlic powder
- 2 teaspoons celery salt
- 2 teaspoons cumin, lemon pepper
- 1 teaspoon salt
- 1 cup chopped onion
- 1/2 cup water, 1can of dark beer
Directions:
- Preheat oven to 275.
- In a large baking dish thoroughly mix all ingredients for sauce.
- Put brisket in baking dish and turn over once to coat it with sauce.
- Seal dish tightly with foil and bake at 275 for 6 hours.
- Check tenderness with fork, cook for 1 more hour if not tender enough
- Remove from oven and allow to stand 1 hour before slicing.
- Slice across the grain and serve with a dish of sauce.
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Recipe compliments of Rob Polo, Polo Catering. |
Oven-Roasted Fries |
These chunky potato wedges with a touch of olive oil are perfect with steak or burgers.
Prep: 15 minutes
Bake: 20 minutes
Ingredients:
- 2 teaspoons olive oil, divided
- 4 large baking potatoes (2-1/2 pounds), scrubbed, wedged
- 1 cup Sweet Sunshine Roasted Shallot & Garlic sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions:
- Heat oven to 450.
- Line cookie sheet with foil; brush with 1 teaspoon of olive oil.
- Cut potatoes lengthwise into 1/2-inch-thick wedges. Transfer to large bowl.
- Add remaining 1 teaspoon olive oil, 1 cup of the Roasted Shallot and Garlic sauce, salt, pepper; toss.
- Spread potatoes in single layer on prepared cookie sheet.
- Bake 20 to 25 minutes or until golden and crisp.
- Serve immediately.
- Makes 4 servings.
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Courtesy of Rob Polo, Polo Catering. |
Sweet Sunshine Backstage Pan-Fried Hot Catfish |
Ingredients:
- 2 pounds fresh catfish fillets
- 4 cups butter milk
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 cup Sweet Sunshine Hot Sauce
- 1/2 teaspoon ground black pepper
- 1 tsp cumin
- 1 tsp honey
- 2 large eggs
- 1 cup cornmeal
- 3 cups canola oil
Directions:
- Rinse catfish under cold water and pat dry with paper towel.
- Soak in butter milk at least 4 hours.
- Combine flour, salt and pepper in a paper sack.
- Remove cat fish from soak and cover with hot sauce.
- Put the fish in the bag with the flour mixture and shake to coat; shake off any excess flour.
- Beat eggs in a shallow cast iron pan.
- Into a separate shallow dish pour cornmeal.
- Dip the catfish in egg mixture; then roll in cornmeal.
- Heat oil in a large heavy skillet.
- Add catfish and brown on both sides, about 2 minutes or until fish flakes when tested with fork.
- Drain and serve hot.
- Makes 4 servings.
Corn meal creates a crisp coating while keeping the inside moist and tender.
For side dishes serve yellow Spanish style rice and collard greens cooked. |
Courtesy of Rob Polo, Polo Catering. |
Sweet Sunshine Warm Chicken Wings Recipe |
Ingredients:
- 4 to 5 pounds Chicken wings
- Fresh ground black pepper
- Salt (if desired)
- 2 cups flour seasoned with salt
- 4 cups vegetable oil
- 4 Tbsp butter or margarine (1/2 stick)
- 5 Tbsp Sweet Sunshine Warm Sauce
- Juice of one lemon
Instructions:
- Chop off the tip of each chicken wing, and discard it.
- Chop the wing in half (cutting at the joint) to make 2 pieces.
- Grind on fresh black pepper and sprinkle with salt if desired.
- Toss and coat with flour mixture in bag.
- Heat oil over high heat in a deep skillet, dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400).
- Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.
- When done, remove them to drain on paper towels and cook the remaining wings.
- Melt the butter or margarine over medium heat in a heavy sauce pan, add the Sweet Sunshine Warm sauce and the juice of one lemon.
- Stir well and remove from the flame immediately.
- Place the chicken on a warm serving platter, pour the sauce on top, and serve.
- Makes 8 to 10 servings
Serve with chunks of bleu cheese and celery sticks.
Sweet Sunshine Warm Sauce can be substituted with any of the other 5 varieties (Sweet, Hot, Atomic, Jamaican Jerk or Roasted Shallot & Garlic). |
Courtesy of Rob Polo, Polo Catering. |
Old Smokey Panini Method |
Ingredients:
- Sliced roast beef from the deli
- Formaggio Smoked Mozzarella
- Pre-diced onions
- Canned mushrooms
- Sweet Sunshine Sauce (Roasted Shallot & Garlic)
- Pre sliced Panela bread from (Floyd & Bobos)
- Olive or Vegetable Oil - capful
Directions:
- In a skillet add a cap full of oil and begin caramelizing the onions & mushrooms.
- Pre toast the slices of bread in the George Forman grill, while the bread is toasting, slice the fresh mozzarella in thin slices.
- Once you have caramelized the onions & mushrooms, add in the roast beef one slice at a time, mix the onions & mushrooms and add in the sweet sunshine sauce, bring this all to a simmer.
- With the bread still on the grill take tongs and grab the roast beef from the skillet and place on the bread and top with smoked mozzarella.
- Place the other slice of bread on top of the smoked mozzarella and close the George Forman grill and let cook until you see grill marks and the bread & cheese is melted.
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Courtesy of Rick Pagan, V.P. Formaggio Italian Cheese Specialties. |
2 Beans & a Pea Wasabi Dijon Salad |
Ingredients:
- Bean salad
- Bacon
- Red kidney beans
- Chick peas
- French cut string beans
- Maple Grove Wasabi & Dijon
Directions:
- Open a can of chick peas, drain the juice and pour into a bowl.
- Do the same with the French beans and red kidney beans.
- Dice the bacon and fry it up in a hot skillet till nice and crisp.
- Add the bacon to the peas and beans then pour the Wasabi dressing on top of the salad and toss.
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Courtesy of Rick Pagan, V.P. Formaggio Italian Cheese Specialties. |
Atomic Sunshine Cherry Turnovers |
Ingredients:
- 1 puff pastry sheet
- 1 egg white
- 1 can cherry pie filling
- 1 Tbl Sweet Sunshine Atomic Chili Sauce
- Cinnamon
- Granulated sugar
- Powdered sugar
Directions:
- Thaw pastry sheet at room temperature about 40 minutes.
- Preheat oven to 400 (375 convection).
- Cut pastry sheet into 4 squares.
- Roll each 1/4 pastry sheet into a 6x6 square.
- Mix pie filling and Sweet Sunshine in a small bowl.
- Spoon 1/4 cup filling mixture into the center of each pastry square.
- Brush edges with egg white.
- Fold in half diagonally and seal edges with a fork, pressing the edge with the tines of the fork to seal.
- Brush the tops with egg white, sprinkle with granulated sugar and cinnamon.
- Cut two vent holes in top or poke several small vent holes (this is important).
- Bake @ 400 (my oven automatically converts to 375 for convection bake) for 20-22 minutes or until golden brown.
- Remove from oven and cool.
- Sprinkle with powdered sugar.
- Garnish with fresh mint sprigs.
- This is awesome with an espresso but it would make a great dessert as well with a nice scoop of vanilla ice cream on the side.
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Courtesy of Sam McCanless, Zane and Zack’s; Renton, WA (www.zandzhoneyco.com). |
Sweet Sunshine Sizzling Seitan with Roasted Shallot & Garlic Sauce |
Ingredients:
- 2- 8 oz . packages Seitan (wheat meat) sold at health food stores
you may also use ‘Bridge’Extra firm tofu if you prefer
- ½ cup shallots, sliced thinly
onions if you must!
- ¼ cup Oil of your choice- peanut is good or canola
- sliced green onions, optional
- sesame seeds, optional
Directions:
- Slice seitan on the bias like you would roast beef.
- Saute shallots in olive oil over med-high heat until they begin to brown.
- add seitan or tofu and stir continually until sizzling and browning even to a crisp.
- Add ½ cup Sweet Sunshine Roasted Shallot &Garlic Sauce and stir to coat, lowering heat if necessary.
- Warm through and serve alongside wilted greens or fresh salad and even some nice Jasmine rice with a scattering of sliced green onions and sesame seeds.
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Courtesy of Janet Kandela, Passi Flora Restaurant. |
Sweet Sunshine Chocolate and Sweet Potato Chili |
Ingredients:
- 4 cups cooked black beans
- 1/4 cup olive oil
- 4 ounces unsweetened chocolate, broken into small pieces
- 1 cup bulghur wheat
- 2 cups tomato juice
- 2 cloves garlic
- 2 carrots diced
- 1 parsnip diced
- 1 large sweet potato diced
- 2 green peppers diced
- 2 -3 Tablespoons chili powder
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cloves
- Sweet Sunshine 'Warm"' Chili Sauce to taste 1/4 cup minimum
- Salt-pepper to taste
Directions:
- Simmer tomato juice, take off heat and add bulghur wheat. Let sit to soften.
- Meanwhile sauté all vegetables on med-high in olive oil for roughly 5 minutes.
- Add chili powder, cocoa powder, red pepper flakes, and cloves.
- Add bulghur and tomato juice.
- Add 1 280z. can diced tomatoes and chocolate and beans.
- Lastly add The Sweet Sunshine Chili Sauce to taste.
- Let simmer uncovered for 1 hour, stirring occasionally on low careful to keep from sticking to the bottom of the pot.
- You may add water as necessary if it's too thick for your taste.
- Serves 6-8.
Serve with sour cream and chopped scallions, if desired and any variety of Sweet Sunshine Chili sauce to accommodate hotter palates! |
Courtesy of Janet Kandela, Passi Flora Restaurant. |
Venison chili over a bed of beef rice and veggies |
Ingredients:
- 1-pack of bacon
- 2 1/2 lbs of venison tenderloin cubed
- 1-pack of diced onions
- 1-jar minced garlic
- Cabernet sauvignon
- 1-can tomato paste
- 1-btle sweet sunshine sauce (your choice on heat level)
- 1-can of diced tomatoes w/jalapenos 1-cntr of beef broth
- 1-hunk of pepper jack cheese
- 1-box of minute rice Frozen veggies (your choice)
- Adobo
Directions:
In a sauté pan start cooking the bacon, be sure to cook it slow, we do not want the bacon nor the oil to burn, once the bacon is cooked remove from pan. De glaze the pan with the Cabernet and add the venison cubes and season with adobo. Sauté until it browns & remove, place venison in a sauce pot, cut up the bacon & continue to sauté in the sauce pot with wine & garlic, now add in the tomato paste & let simmer. In the sauté pan add the diced onions & peppers with a pinch of salt, the salt helps the onions release its juices, while this is sautéing add the can of diced tomatoes to the sauce pot with the venison and stir, bring to a boil & then simmer, now add the peppers & onions to the sauce pot with the venison & stir add some beef broth for flavor as well as to regulate the consistency of the chili, now we add the sweet sunshine chili sauce, add as much or as little as you like this is up to you, you are in control of the heat!!! Now let simmer while we create the rice.
In a sauce pot bring the beef broth to a boil add in the frozen veggies & the rice, follow the rest of instructions from the back of the box, by the time the rice is cooked so is the venison.
Time to plate!
Create a bed of rice in the center of the plate and add a generous portion of chili on top of the rice & shave some pepper jack cheese on top of the chili & serve! |
Recipe compliments of King Ricky of the Kings of the Kitchen web site. |
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