recipe

One-Pot Cheddar Brat and Vegetables With Pearl Couscous

Makes 8 servings

1 tablespoon olive oil

1 medium onion chopped

1 cup carrots, chopped

1 cup celery, sliced

1 large russet potato, peeled and cubed

1 tablespoon garlic

2 cups chicken stock or bone broth

1 cup water

1 (14-ounce) can tomato sauce

1 (10-ounce) can Ro-Tel diced tomatoes and green chilies

1 cup Israeli or pearl couscous

1 tablespoon za’atar spice blend

2 -3 cups chopped kale

1 (16-ounce) can garbanzo beans, drained and rinsed

1 package Paradise Cheddar Brat, cooked and sliced

Heat oil in a Dutch oven and add onion, carrots, celery, potatoes, and garlic. Cook vegetables over medium-high, stirring occasionally, until soft to avoid burning. Add broth, water and tomatoes and bring to a boil, scraping the bottom of the pan to stir up any brown bits. Add couscous and cover, allowing to return to a boil before turning down to a simmer for 20 minutes. Stir in kale, garbanzo and sliced brats and heat until warm.

Paradise Ratatouille Rigatoni with Asiago Chive Brats

Makes 6 servings

1 (1-pound) package Fantasma’s Finest Asiago Chive Bratwurst with Mozzarella

1 small eggplant, cut in 1-inch squares

1 small red pepper, cut in julienne

1 small green pepper, cut in julienne strips

1 small zucchini, sliced

2 small tomatoes, chopped with juice

1 tablespoon minced garlic

2 teaspoons herbes de provence

2-3 tablespoons extra-virgin olive oil

1 (1-pound) package rigatoni

Grated cheese

Parsley, chopped

1. Preheat oven to 350° F. Place brats on a grill pan or baking sheet and cook for 15 minutes. Turn the brats with tongs and continue cooking for another 15 minutes. Remove from the oven and allow to cool slightly and slice.

2. In a microwave-safe 1 ½-quart casserole with lid, layer vegetables, add garlic, herbes and olive oil. Place in the microwave and cook on high for 15 minutes. Remove lid of casserole, stir and return to the microwave for another 10 minutes.

3. In a stockpot, bring water to a boil. Add rigatoni and cook according to package directions. Drain rigatoni through a colander and return to the pot.

4. Stir vegetable mixture and sliced bratwurst into the pasta. Top with grated cheese and parsley. Season pasta with salt, if necessary. If the pasta appears dry, add a drizzle of olive oil.

Risotto takes a lot of stirring, and perhaps more exertion than you want after wrangling the Thanksgiving feast! We have always liked a quick risotto recipe we found in "The Well-Filled Microwave" by Victoria Wise and Susanna Hoffman (Workman Publishing, 1996) in which the microwave does the work, without stirring. We thought it was the perfect vehicle for sautéed mushrooms and leftover smoked turkey.

Microwave Risotto with Leftover Smoked Turkey and Mushrooms

Makes 6 servings

1/2 Vidalia onion, chopped

1/4 cup olive oil, plus 2 tablespoons, divided

2 teaspoon fresh thyme, divided

2 cups arborio rice

1/2 cup white wine

5 cups vegetable or chicken stock

A pinch of saffron

Salt to taste

1 cup grated Parmesan cheese

10 ounces shiitake or a mixture of mushrooms

Splash of dark balsamic vinegar

1 1/2 cups chopped leftover Fantasma's Finest Smoked Turkey, rewarmed in the microwave

Chopped parsley, for serving

In a microwave-proof 2 1/2-quart uncovered casserole dish, add the onion, olive oil and a teaspoon of thyme leaves. Place dish in the microwave on high for 3-4 minutes, or until the onions turn translucent.

Stir in the rice and microwave on high for 3-4 minutes, or until the rice begins to turn translucent. Stir in the wine, stock, saffron and salt, place lid on the casserole and heat on high for 15 minutes; the risotto should be boiling, if not, add a few 3-4 minutes.

Uncover casserole and heat on high for 12 more minutes, or until rice is cooked through but al dente, then fold in the cheese.

Meanwhile, in a skillet sauté mushrooms in 2 tablespoons olive oil; do not crowd the skillet, if necessary, sauté in batches. Try to stir the mushrooms only occasionally to keep from sticking to the pan as you want them to brown. Toward the last minute of cooking, season with salt, 1 teaspoon thyme and add a splash of vinegar to deglaze the pan.

Spoon the risotto into a bowl and garnish with mushrooms, smoked turkey, additional cheese and parsley. and parsley.

Thank you for purchasing a Paradise Meats Smoked Turkey!

Your turkey is fully cooked and just needs to be reheated.

Reheating Instructions:

Two hours before reheating, remove hour turkey from the refrigerator and allow it to come to room temperature.

Preheat the oven to 350° F.

Pour water, stock, or apple juice in the bottom of the roasting pan (just enough to cover the bottom of the pan) and place turkey on in pan. Cover turkey with aluminum foil and reheat 10-15 minutes per pound to an internal temperature of 135° F. on a meat thermometer. This will take 1-4 hours, depending on the size of your turkey.

Remove the foil and heat turkey an additional 10-15 minutes to crisp the skin.

Remove turkey from the oven and allow to rest for 10 minutes for the juiciest bird possible.

Carve your turkey and enjoy!

Thank you for purchasing a Paradise Meats Spiral Ham!

Your ham is fully cooked and just needs to be reheated.

Reheating instructions:

Preheat the oven to 275° F.

Remove all the packaging materials and place ham in a shallow roasting pan. Place ham flat/face-side down and cover pan tightly with aluminum foil.

Reheat ham for approximately 15 minutes per pound, or until the returns to an internal temperature of 145° F. on a meat thermometer.

BE CAREFUL NOT TO OVERHEAT!

For a little added flavor, try our simple, but delicious glaze recipe.

Fantasma Family Ham Glaze

1 cup packed light brown sugar
1/2 cup orange juice
1/2 cup honey
1 teaspoon cinnamon
1/2 teaspoon cloves

Remove ham from the oven. Remove foil and using utensils (hot!) turn ham on its side. In a medium saucepan, bring all the glaze ingredients to a boil over medium-low heat and cook, stirring occasionally for 3-4 minutes to thicken. Pour glaze over ham and brush evenly across all surfaces then back into oven to warm, uncovered, for 10-15 minutes.

Mama T's Pork Burritos

Makes 6-8 burritos

1 tablespoon olive oil

3/4-pound Fantasma's Finest Pork Tenderloin, diced into ½- inch cubes

Salt and pepper, to taste

2 tablespoons all-purpose flour

1/4 cup water

2 (10-ounce) cans Rotel (any flavor), drained

2 tablespoons minced garlic

1/2-1 cup water or pork stock or vegetable stock (your preference)

1 tablespoon Mexican oregano

Refried beans, warmed

Shredded Mexican cheese

10- to 12-inch flour tortillas

Cilantro, green onions, Fantasma's Finest Tomatillo Salsa (available in the retail store) and Mexican crema, to serve

Preheat oven to 350° F.

Heat the oil in a skillet. Season pork and cook until no longer pink. Add flour and coat the meat then add water and simmer to create a gravy. Add Rotel, garlic, stock and oregano and cook until slightly thickened. Spread a very thin layer of the mixture on the bottom of a 9- by 13-inch casserole.

Slather warm beans done the middle of a tortilla and ladle pork and gravy mixture over the top. Fold the burrito and nestle in the casserole. Cover the burritos with remaining gravy and a layer of cheese.

Cover casserole with aluminum foil and bake in the oven for 30 minutes. Garnish with cilantro, green onions, tomatillo salsa and a drizzle of Mexican crema.

Paradise Braunschweiger Benedict

Makes 2 servings

Blender hollandaise:

2 eggs yolks (reserve whites for another recipe)

1 tablespoon lemon juice

1 teaspoon Dijon mustard

¼ teaspoon paprika

Salt

2 slices Fantasma’s Finest Braunschweiger

2 large eggs

Vinegar

2 slices of Paradise Locker Meats Braunschweiger

2 English muffins, split and toasted

Chives, snipped, for garnish

Paprika, to garnish 

1. In a blender, add egg yolks and blend. Add lemon juice, mustard, paprika, salt and blend on high. Add butter and blend the mixture until it emulsifies. Set hollandaise aside.

2. Fill a saucepan two-thirds of the way with water. Place saucepan on heat and bring to aboil. Add vinegar and return to a boil then turn down to a simmer. Crack an egg into a wide-mouth bowl. Carefully slide the egg into the water to cook. Repeat the process with the other egg. Place lid on the top of saucepan and allow eggs to cook at a simmer for about 4 minutes.

3. Heat a small skillet on high heat. Sear braunschweiger on both sides.

4. Carefully remove eggs with a slotted spoon and build the benedict on each muffin half: slice of fried braunschweiger and poached egg. To serve, cover Benedict with hollandaise and garnish with chives and paprika.

Breakfast Brat Corn Dog

Of all the foods enjoyed at a state fair, we think food-on-a-stick is best!

But we have a suggestion when it comes to what is referred to those-in-the-know as a Pronto Pup: Instead of a hot dog, we would like to suggest using our Breakfast Brats to make a truly unique version of the corn dog, and one you can make at home.

Makes 8 servings

Ingredients:

2 (4-pack) packages Paradise Breakfast Brats

Your favorite pancake mix

Wooden skewers

Vegetable oil for frying

Maple syrup for garnish

Powdered sugar for garnish

1. Place raw brats on cookie sheet and bake at 400 degrees F. for 20 minutes to an internal temperature 155 degrees on a meat thermometer. Remove brats from oven, blot on paper towels and set aside. When cool enough to handle, insert a wooden skewer.
2. In a large mixing bowl, combine the ingredients of your favorite brand of pancake batter according to package directions.
3. Pour vegetable oil in a thick-bottomed pan and slowly heat until it sizzles.
4. Coat the brats in pancake batter and using tongs carefully deep-fry in vegetable oil heated to 375 degrees F. on a thermometer until golden brown, about 3-4 minutes. Carefully remove the corn dog with tongs and allow to cool on paper towels to blot any excess oil.
5. To serve, sprinkle corn dog with powdered sugar and drizzle maple syrup!

(Maybe tell the kiddos to eat outside and try not to get it in their hair, and, of course no running with a stick in their hand!!)

Paradise Pasta Carbonara

Makes 6 servings

1/2 pound Fantasma's Finest Applewood Smoked Shoulder Bacon

1 pound spaghetti

4 eggs

4 yolks

2 cups shredded Parmesan cheese, divided

Fresh cracked pepper

Basil, for garnish

Preheat oven to 375° F. Cover a baking sheet with foil and place a rack in the center. Place bacon slices over rack and bake for 20 minutes for soft bacon and 30 minutes for crispy, crumbly bacon.

In a bowl, whisk together eggs, cheese and cracked pepper.

Boil a pot of water. If desired, break the spaghetti in half; cook according to package directions until al dente. Drain the spaghetti in a colander, saving some of the pasta water.

Place pasta in warm pot and add the egg mixture, stirring to combine. Add 1/2 cup pasta water at a time to create a creamy pasta sauce.

Serve pasta immediately, garnished with more pepper, cheese and basil.

Paradise Locker Roasted Potatoes with Jalapeño Bacon

Makes 6-8 servings

1-pound Fantasma's Finest Jalapeño Bacon

2 pounds baby Dutch yellow potatoes

Your favorite spice rub, salt and pepper (we used R Butts R Smokin' Honey Chipotle Championship BBQ Seasoning, available at our retail store)

1/4 cup olive oil

4 ounces Hemme Brothers Feta, crumbled (available in our retail store)

Cilantro, chopped

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

Fry, bake or microwave bacon to desired doneness and remove bacon strips with tongs to rest on a paper towel-lined plate. When cool, roughly chop bacon and set side. (Save your bacon fat and strain for your next batch.)

Preheat oven to 425° F.

Slice potatoes in half and place in a mixing bowl. Add rub and oil to the bowl and stir potatoes to coat evening. Spread the potatoes onto a baking sheet and make sure the potatoes are evening spaced. Roast potatoes for 30-40 minutes, or until browned to your liking.

Sprinkle bacon, cheese and cilantro over potatoes and serve with salsa on the side.

Paradise Pork Kebabs Wrapped in Pepper Bacon

Makes 4 kebabs

Bamboo skewers, soaked in water

1 each red, yellow and orange bell pepper, cut into 1-inch squares

1 pound Fantasma's Finest Pork Tenderloin, sliced into 16 equal pieces

1 pound Fantasma's Finest Smoked Pepper Bacon, strips cut in half

1/2 of a red onion, cut in wedges

For serving:

Arugula

Basmati rice

Chopped parsley

Balsamic vinegar glaze

Onto the bamboo skewers, thread the following: 1 piece of tenderloin wrapped in bacon with 1 piece yellow pepper, 1 orange pepper, 1 piece red pepper, 1 piece of red onion, 1 piece yellow pepper.

Place on a 375° F. grill or oven. Cook for 8-10 minutes, turning once with tongs, until the pork registers an internal temperature of 145° F. on an instant read thermometer.

Serve with desired accompaniments.

Paradise Mother's Day

Breakfast Bundle

• 1 (1-pound) package Fantasma's Finest Sugar-Cured Bacon
• 1 dozen Barham Family Farm eggs
• 1 (8-ounce) package Fantasma's Finest Maple Breakfast Link Sausage
• 1 (16-ounce) jar Fantasma's Finest jam or preserve
• 1 (750 ml) bottle Windy Wine