recipe

Steak au Poivre

Makes 2 servings

2 Fantasma’s Finest KC strip or Filet of Tenderloin steaks

Fresh ground coarsely cracked black peppercorns

Salt

Olive oil, to season the cast-iron skillet

4 garlic cloves, smashed

1/3-1/2 cup Cognac

½ cup heavy whipping cream

1. Set steaks out at room temperature for 30 minutes to an hour. Season steaks with salt and a generous coating of pepper.

2. Preheat cast-iron skillet over medium-heat and drizzle olive oil in skillet. Stir garlic cloves into olive oil. Place steaks in skillet and cook to just under desired temperature. (Remember, steaks will raise 5-10° F. after they are pulled from the heat!) 

3. Remove pan from the heat and add cognac and more freshly cracked pepper; cook until most of liquor is gone. Reduce heat to low and add cream to pan, using whisk or wooden spoon to stir in cream to mix well with pan juices in skillet making sure to scrape up the bits from the pan. Remove sauce from the heat and garlic cloves with a slotted spoon.

4. To serve, place steak on a plate and spoon pan sauce over top of steak.

Paradise St. Patrick’s Charcuterie Board

Paradise Patê (1/2 tube braunschwieger whipped until smooth and fluffy with 1 (6-ounce) jar Hemme Brothers Quark), brown mustard, fig and almond crackers, Fantasma’s Finest Tri-Tip Corned Beef Roast (cooked in a slow cooker with beer and sliced), 1 pound of Fantasma’s Finest Deli Peppered Beef, Fantasma’s Finest Sauerkraut, Fantasma’s Finest Rueben & Swiss Cheese Brat, pitted dates, dried figs, pickled red onions, dried apricots.

Paradise Cubano Pork Smash Burger

Makes 8 servings

1 (1-pound) package Fantasma's Finest Sugar Cured Smoked Bacon

1 (11/2-pound, 4 6-ounce patties) package Fantasma's Finest Pork Burgers need link

Salt and pepper

4 slices Swiss cheese

Butter

8 slices sourdough bread or 4 brioche hamburger buns

4 thinly sliced pickles

4 tablespoons Boys Grow Jalapeno Honey Mustard (available at Retail Store)

1 (1-pound) package Fantasma’s Finest Shaved Deli Ham

Preheat oven to 400 degrees F. Place a half-pound of bacon strips on broiler pan and place in oven for 20 minutes. Drain bacon or blot on paper towel to absorb excess grease and set bacon aside.

Season pork patty lightly with salt and pepper both sides. Preheat skillet or flattop griddle to medium high heat on the stove.

Place pork patty on skillet/griddle and smash out with heavy metal spatula. You want patty to be thin (approximately ¼-inch thick). Fry patty for 3-4 minutes, flip patty with a spatula and add cheese slice (or grated cheese if you prefer a more even melt) to each burger. Continue cooking patty 1 to 3 minutes, or until desired temperature, but no less than 145 degrees F. on a meat thermometer.

Butter one side of 8 slices of sourdough bread or 4 hamburger buns. Place bread in skillet or on the griddle and toast to desired toastiness.

To assemble: Spread mustard on unbuttered side of both pieces of bread. Split burger patty in half with spatula to build a double-decker masterpiece. Place half cheeseburger patty on first slice of bread, stack remaining burger patty on top, add ham, three strips of bacon, a few pickle slices on top and finish and finish with remaining slice of bread. Press top slice of bread with the spatula to compress, if desired. Repeat the burger making process three more times. Serve burger and enjoy! (You can thank us later! J)

#MeatGeek P.S.: You may have a few slices of bacon or ham leftover. Not a problem, right?!

50/50 Firehouse Meatball Sub

Makes 8 servings

1 pound Fantasma's Finest Ground Pork

1 pound Fantasma's Finest Ground Beef

1 tablespoon garlic powder

1 1/2 tablespoons dried basil

1 1/2 tablespoons dried oregano

Salt and pepper

2 eggs

1 cup plain breadcrumbs

1 cup grated Parmesan cheese

Olive oil, for frying

2 (16-ounce) jars Fantasma's Finest Roasted Garlic Pasta Sauce

8 sub rolls

8 ounces Hemme Brothers Pizza Cheese, shredded

On a baking sheet, pat out the ground pork and beef to an even thickness. Season the mixture with garlic powder, basil, oregano, salt, and pepper. Add eggs, breadcrumbs, and Parmesan cheese and, using hands or a paddle attachment of an electric mixer, combine thoroughly. Continue mixing the meat for several minutes to create a good bind and form into 2-ounce meat balls about 1 1/2 inches in diameter. (To test, hold your hand upside down; the meat mixture should stick to your hand. Kneading and mixing is important to get enough protein extraction, so that the mixture stays together when fried and is not crumbly.)

Pour oil a third of the way up the sides of a 10- to 12-inch frypan. Bring the oil to 350-375° F. on a deep-fry thermometer.

Working in batches, carefully place the meatballs in the pan to fry, flipping once to create a crispy exterior and a soft, moist interior (approximately 5 minutes each side, to an internal temp of 155). Remove the meatballs and allow to drain on paper towels.

In a large saucepan, warm the spaghetti sauce over medium-high heat. Add meatballs and stir to combine.

Using a bread knife, slit the sub rolls, making sure not to cut all the way through. Place rolls on a clean baking sheet. Into each sub roll, ladle 3 meatballs and sauce into sub roll and sprinkle with cheese. Place the subs under a broiler until cheese melts and rolls are lightly toasted.

Eat with your hands or a fork!

Zesty Paradise Butcher's Blend Burger on Texas Toast

Makes 4 servings

1 (8-piece) carton of frozen Texas toast

Butter lettuce leaves, for garnish

2 (1-pound) packages Fantasma's Finest Butcher's Blend Burger Patties (a blend of 45% pork 45% beef and 10% bacon)

Wisconsin habanero jack cheese, grated or thinly sliced (available in our retail store)

1 (16-ounce) jar Fantasma's Tomatillo Salsa (available in our retail store)

Spicy mayo, if desired

Grill the Texas toast according to package directions. Place slices of toast on a serving plate add a ruffle of lettuce.

Grill burger patties until a meat thermometer inserted into the center of the patty register 165° F. on a meat thermometer. Grate or slice cheese over the top of the burger and melt.

Place cheesy burger on lettuce and top with salsa. Spread spicy mayo on the remaining piece of toast and place on top of the burger.

Family N Farm German-Style Bratwurst and Sauerkraut

Makes 8-10 servings

6 slices bacon

1 pound Fantasma's Finest Apple Bratwurst

1 small onion, chopped

1-2 cloves garlic, minced

32 ounces Fantasma's Finest Sauerkraut

1 cup water

½ cup dry white wine or apple juice

1 tablespoon brown sugar

1 teaspoon chicken bouillon granules

1 teaspoon caraway seed

1 bay leaf

2 medium russet potatoes, peeled and very thinly sliced

1 large apple, cored and sliced thin

Garnish with parsley

In large skillet, cook bacon until crisp. Remove bacon to paper towels to blot grease. When cool, crumble bacon and set aside.

In the same skillet, cook the bratwurst with a cover, turning occasionally with tongs, until link is browned, and the internal temperature reads 160° F. on an instant-read thermometer. Remove brats from the pan, allow to cool and slice into bite-size pieces.

In a large, deep skillet with a lid, cook onion and garlic until tender, about 3-4 minutes. Stir in sauerkraut, water, wine, brown sugar, bouillon, caraway, and bay leaf. Lay potatoes over top of all, adding up to ½ cup more water, if necessary, to cover potatoes. Bring to boil then continue cooking with the lid on for 20-30 minutes.

Remove the lid from the skillet and add brats, bacon and apples and cook 5-10 more minutes, watching to make sure the liquid is mostly absorbed but does not become so dry the bottom of the pan begins to burn. Remove bay leaf from the skillet, garnish with parsley and serve. 

Paradise Biscuits & Apple Bratwurst Gravy

Makes 8 servings

1 pound Paradise Apple Bratwurst

4 tablespoons butter

2 tablespoons corn starch

2-3 cups milk

Snipped rosemary, if desired

8 biscuits

Slit brats lengthwise and remove brat mixture from the casings, placing meat in a 12-inch skillet. On medium-high heat, cook the meat, stirring occasionally, until it begins to brown, about 4-5 minutes. Remove the brat mixture from the skillet and drain meat on paper towel.

Add butter to the skillet and allow to melt into the pan drippings. Add cornstarch and stir. Using a whisk, slowly pour in 2 cups milk and whisk. Continue whisking for 2-3 minutes. Season gravy with salt and pepper. Add brat mixture back into the gravy and cook 2-3 more minutes or until the meat is heated through.

Place biscuits on a plate and pour gravy over the biscuits. Garnish with rosemary, if desired.

Paradise Potato-Stuffed Chili Cheese Brat Canoes

Makes 4-8 servings

1 pound Fantasma's Finest Pepper Bacon Ends

2 1/2 pounds russet potatoes, peeled and quartered

4 tablespoons butter, sliced

8 ounces ounces sour cream

Salt

2 packages Fantasma's Finest Chile Cheese Brats

1 cup grated habanero cheddar cheese

Chives, for garnish

Preheat oven to 375° F.

Bake bacon ends for 20 minutes or until most of the fat renders out. Remove from the oven and place on a paper towel.

Boil water and add potatoes. Boil for 20 minutes, or until potatoes are fork tender. Strain potatoes in a colander. Add butter, sour cream and salt, and whip until smooth.

Warm fully-cooked brats for 5-8 minutes, or until the cheese begins to show through the casing. Remove brats from the oven and slit with a sharp knife like a canoe.

Crank oven to broil setting!

Spoon mashed potato mixture into a piping bag and fill the brats. Stud the potatoes with meaty bits of bacon. Sprinkle cheese over the top and broil until the potatoes just begin to brown.

Garnish the brats with snipped chives and serve.

Paradise Cajun Andouille Pasta

Makes 8 servings

 Cajun seasoning blend:

2 tablespoons smoked paprika

3/4 tablespoon cayenne

1 tablespoon garlic powder

1/2 tablespoon ground oregano

1/2 tablespoon kosher salt

1/2 tablespoon black pepper

2 pounds Fantasma's Finest Andouille Sausage, thinly sliced

1 large red bell pepper, chopped

2 stalks celery, thinly sliced

1 medium onion, chopped

8 ounces sliced mushrooms

1 (8-ounce) can Rotel, undrained

1 cup chicken or vegetable broth

1 pound rigatoni pasta

1 (8-ounce) container Hemme Brothers Quark Cheese

1/2 cup heavy cream

Cajun seasoning blend:

1 tablespoon cayenne

1 tablespoon paprika

1 tablespoon garlic powder

1/2 tablespoon kosher salt

1/4 tablespoon black pepper

Parsley, chopped

In a small bowl, combine cayenne, paprika, garlic powder, oregano, salt and pepper.

In a skillet over medium-high heat, warm the andouille (already fully cooked) until it begins to release its fan and just begin to brown, stirring occasionally. Remove andouille from the pan and set aside.

In the fat released by the andouille, cook pepper, celery, onion for 7-8 minutes or until softened. Add mushrooms and continue to cook until mushrooms are soft, continuing to stir occasionally.

Add broth and deglaze the pan. Add tomatoes and 1 tablespoon seasoning blend and allow mixture to simmer.

Meanwhile, cook the rigatoni according to package directions. Strain pasta in a colander.

To the vegetable mixture, stir in quark and cream and allow the cheese to melt; simmer to thicken slightly. (If you like a heavier sauce, add a slurry of 1 tablespoon cornstarch to 2 tablespoons water to thicken.) Add andouille to the vegetable mixture and allow to incorporate and rewarm. Combine pasta and finished sauce. Garnish with fresh parsley and enjoy immediately

Paradise Chorizo Tater Tot Breakfast Casserole

Makes 12 servings

1-pound Fantasma's Finest Chorizo

1 (10-ounce) can Rotel, drained

1/4-1/2 cup frozen corn

1 teaspoon taco seasoning

1 (1.75-pound) bag super crispy tater tots

9 eggs

1 cup milk

1 tablespoon dried Mexican oregano

1/2 pound Habanero Jack Wisconsin cheese (available in our retail store)

Preheat the oven to 350° F. Grease a 9- by 13-inch casserole pan with butter; set aside.

In a 12-inch skillet, sauté the chorizo, breaking up the chunks and allowing it to express the fat; drain well. Add Rotel, corn and taco seasoning, stir and cook for 1-2 minutes.

Line tater tots evening across the bottom of the casserole pan. Spread the chorizo mixture over the top.

In a mixing bowl, whisk together the eggs, milk and oregano. Pour half the egg mixture evenly over the casserole. Cover with cheese and scatter remaining tater tots over the top of the casserole. Bake for 15 minutes.

Pour remaining egg mixture over the top of casserole. Bake for 40 minutes until it begins browning on the edges. Remove casserole from the oven and allow to sit for 10-15 minutes before slicing into squares.

Paradise Apple Brat & Apple Butter Puffs

Makes 12 puffs

1 (4-count) Fantasma’s Finest Apple Bratwurst

1 package puff pastry, use 1 sheet defrosted

1 mini muffin tin

2 tablespoons Fantasma’s Finest Apple Butter

Sage, finely sliced, for garnish

Preheat oven to 350°. Place brats on a baking sheet or grill pan and cook until done(approx. 25-30 min or until 150 degrees internal temp).

Roll out the pastry so it has a 2-inch margin all the way around the muffin tin. Divide the pastry into 12 equal squares and mold one to each cup. Place the muffin pan on a baking sheet and place a sheet of parchment and another baking sheet on top of the pastry so it does rise too much. Bake according to package directions, allow to cool slightly.

Slice brats and place one in each cup along with 1 tablespoon apple butter. Sprinkle with brats with blue cheese crumbles and very finely sliced sage.

Serve as an appetizer or canape at your next get together.

Paradise Pizza Piggies in a Blanket

Makes 8 servings (or 2 pieces) per serving

1 (17.3-ounce) package frozen puff pastry sheets

2 packages Fantasma’s Finest Supreme Pizza Brats

Egg wash (one whole egg and a tablespoon of water combined)

Dried oregano

Kosher salt

Spaghetti Sauce of your choice (we like Lidia’s Tuscan Arabbiata Sauce), for serving

Pepperoncini, for garnish

Thaw puff pastry overnight in the refrigerator.

Preheat the oven to 375° F. Precook the brats until done, about 20 minutes one side, turn and 10 on the other side. Remove brats from the oven and allow to cool.

Roll a single pastry sheet out on a floured board to iron out the creases and use a sharp knife to cut into 8 even squares. Alternatively, cut pastry vertically into 8 long strips.

Cut cooled brats in half. Roll each piece with a “blanket” (squares) or a swirl, making sure to pinch the ends of the dough together to close. Lay each pig in its blanket on a baking sheet. Crack egg in a small bowl, add a tablespoon of water and whisk with a fork to make a wash. Brush egg wash over the top of each pig then sprinkle with oregano and a touch of kosher salt. Bake for 15 minutes, or until golden brown.

Remove the pigs and repeat the process with remaining brats and dough. Serve hot with spaghetti sauce for dipping. Serve with a sliver of pepperoncini!