Diane's Sweet Heat

Mango Curry Chicken
6tablespoons unsalted butter
2 tablespoons curry powder
¼ cup dry white wine
6 boneless chicken thighs
1 cup Diane’s Sweet Heat mango habanero jam Shredded coconut
Chives

Melt butter in saucepan. Add curry and wine and stir until blended. Marinade chicken several hours with 4 oz jam, curry, butter and wine. Bake chicken in marinade for 30 minutes in 350° oven. Add remaining jam and bake 30 additional minutes. Remove chicken from baking pan. Pour sauces in small pot and reduce until thickened. Serve over rice. Sprinkle chives and coconut on top.

Aunt Sue’s Sweet Heat Salmon
2 pounds fresh salmon
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions
sliced 1tablespoon fresh ginger grated
2 teaspoon toasted sesame oil
3 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ cup fresh cilantro, diced
¼ cup sliced green onions
2/3 cup Diane’s Sweet Heat habanero jam (any flavor)

Rinse salmon and pat dry. Cook Diane’s Sweet Heat over low heat in saucepan. Remove from heat and stir in the next 7 ingredients. Place salmon in shallow dish and pour mixture over fish. Cover and refrigerate 1-2 hours, turning fish occasionally. Remove fish from marinade. Reserve marinade. Place salmon on greased heavy duty foil and cover. Grill for 15-18 minutes at medium heat until salmon flakes when tested with a fork. Bring reserved marinade to a boil, then reduce heat and simmer uncovered for 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over cooked salmon, sprinkle with cilantro, peppers, and onions. Serves 8.