Paradise Exclusive Recipes

Check out the link above to try out this unique twist on the popular BLT!

Check out our new pan seared scallop recipe with smoked pepper bacon!

Check out our pairing ideas with a few of our most delicious bratwursts and sausages!

Click the image above to read the origin story of one of our most popular bratwursts!

Click the title above to check out this amazing recipe.

Click the title above to read the story about the birth of our Jerky.

Click the photo above to check out this showdown recipe.

Bacon Popcorn

Makes 4 servings

1/2 pound Fantasma's Finest Sugar Cured Smoked Bacon

2-3 tablespoons reserved bacon fat

1 cup popcorn kernels

A few shakes of Excalibur Sweet & Sassy Garlic Pepper (available in our retail store)

Cook bacon by whatever method you prefer until it is crisp. Strain the bacon fat into a clean container; you will have more than you need for this recipe. Place bacon strips on a paper towel to blot any excess grease and allow to cool. Slice strips into bite-size pieces; set aside.

Add bacon fat to the bottom of a Dutch oven or a stovetop popcorn popper and warm the fat over medium heat until it returns to liquid. Add 2-3 popcorn kernels, place the lid on the pan and wait for them to pop.

Remove the lid and add the remaining kernels. Cover the pan with the lid and allow corn to pop, shaking slightly every 30 seconds so it does not burn, and until the popping sounds cease.

Remove the pan from the heat. Carefully remove the lid and season the hot popcorn with the seasoning blend, add bacon pieces and serve while hot, although it also tastes good cold!

Wagyu Cheeseburger Deluxe

Makes 2 burgers

1 pound (2 8-ounce patties) Fantasma's Finest Wagyu Beef Patties

1 pound Fantasma's Finest Shoulder Bacon

8 ounces sliced mushrooms

1/8 teaspoon salt

1/4 teaspoon thyme

1/4 teaspoon oregano

Splash of white wine

Pepper, to taste

2 slices smoked Gouda cheese

2 eggs

2 high-quality hamburger buns

Lettuce leaves

Boys Grow Jalapeño Mustard (available in the retail store)

In a cast-iron skillet over medium-low heat, cook shoulder bacon to desired done-ness, reserve fat in the pan.

Sauté mushrooms in the bacon fat over low heat with salt, thyme and oregano until the mushrooms release their moisture and turn brown and tender; add a splash of white wine toward the end of the cooking time, about 5-7 minutes; set aside but keep warm.

Preheat oven to 350° F.

Meanwhile, turn the heat up under the skillet. Season burgers with salt and pepper and sear both sides of the burgers making sure not to crowd them in the pan. Place the burgers on an oven griddle pan, place in oven, and finish cooking until the burgers register 160° F. on a meat thermometer. Two minutes before the burgers arrive at the desired temp, add a slice of cheese to each burger and allow to melt. Remove burgers from the oven and allow to rest.

As the burger cooks, return to the skillet and fry two eggs sunny side up.

To assemble: Split buns, layer bottom half with lettuce greens, a slice of bacon, a cheeseburger patty, top with mushrooms and finish with a well-seasoned fried egg, add mustard to top bun. Enjoy!

Paradise Brats & Local Beer Flight

Fantasma's Finest Pork Bratwurst

KC Bier Co. Kolsch

Fantasma's Finest Habanero Mango Brats

Fields and Ivy Pilsner

Fantasma's Finest Asiago Chive with Mozzarella

Vine Street Brewing Co. Maris American Pale Ale

Fantasma's Finest Apple Brats

Martin City Belgian Style Abbey Ale

Asian Beef and Noodles

Makes 8 servings

2 pounds Fantasma's Finest Beef Stew Meat

1 packet vegetable soup mix (such as Knorr Vegetable Recipe Mix)

2 cups Asian Spice Stock (use beef or chicken broth if desired)

1 pound wide Amish noodles

Chopped parsley, for garnish

Chile crunch, for garnish

In a slow cooker, add stew meat, soup mix and broth. Cook stew mixture on low for 8 to 10 hours. Cook noodles according to package directions until al dente; drain and rinse quickly with cold water to stop the cooking process. Stir noodles into the slow cooker. To serve, garnish with parsley and chile crunch.

Asian Spice Stock

Makes 1 gallon

1 Fantasma's Finest Smoked Turkey Carcass 

6-8 star anise

2-3 cinnamon sticks

1/2 teaspoon fennel

1 teaspoon tri-color peppercorns

1 bay leaf

1-inch knob ginger, sliced

1/2 cup low-sodium soy sauce

2 tablespoons brown sugar

2-3 green onions, sliced into 1-inch pieces

1 handful parsley

Place the carcass in a stockpot and fill with enough water to submerge the carcass. Add all ingredients and bring to a boil. Turn down the heat and allow the broth to simmer for several hours. Allow broth to cool, skim white fat and use broth in a recipe, or portion into freezer containers for later use.

Paradise Bloody Mary with Meat Stick Straw

Makes 1 drink

1 cup spicy vegetable juice, such as V8

1 ounce locally produced Of The Earth Beetroot Spirit, or your favorite vodka

2 teaspoons creamy horseradish

1/8 teaspoon black pepper

2-3 dashes Worcestershire sauce

2 dashes Tabasco, or other hot sauce

A dash celery seed

Garnishes:

1 stick celery

1 Fantasma's Finest Jalapeno Snack Stick, flavor of your choice

1 slice Fantasma's Finest Jalapeño or Black Pepper Bacon, cooked to desired preference

1 Fantastma's Finest Bleu Cheese Olives

1-inch square cube Hemme Brothers Apple Smoked Cheddar

Ice

In a blender, combine vegetable juice, beetroot or vodka, horseradish, black pepper, Worcestershire, Tabasco or other hot sauce and celery seed in a blender. Pour tomato mixture over ice in a beer glass.

Garnish cocktail with celery and meat straw*. Thread bacon, olives and cheese on a bamboo toothpick and serve across the mouth of the glass.

*To make a snack stick "straw", use a bamboo skewer and carefully work from both ends to hollow out the middle to create a straw. Make sure to keep the skewer as straight as possible, avoiding poking out on the sides. (Do not allow the meat stick to remain liquid for more than 30 minutes or the hole may close!)