recipe

Pepper Bacon Burnt End, Bean and Spinach Soup

Makes 8 servings

1 1/2 pound dry white beans

2 carrots, peeled and cut into 1-inch pieces

2 celery stalks, cut in 1-inch pieces plus celery tops

1 yellow onion, chopped

1 tablespoon chopped garlic

1 sprig fresh rosemary

Olive oil

1 (32-ounce) carton chicken bone broth

1 pound package Fantasma’s Finest Black Pepper Bacon Burnt Ends(can substitute sliced pepper bacon)

1 (14-ounce) package frozen chopped spinach

In a slow cooker, add beans and fill the crock 2 inches above the beans. Add carrots, celery, onions, garlic, rosemary, salt, and a splash of olive oil. Cook the beans on low heat for 6 hours. Drain beans.

Heat the oven to 350 degrees. Lay bacon on a rack set over a baking sheet. Place bacon in the oven and cook for 15-20 minutes or desired doneness. Remove bacon from oven and allow to cool slightly. Slice the burnt ends.

Place 1 pound of beans in a large soup pot. Add chicken broth to the beans and heat over medium-high heat. Remove soup pot from the heat and using an immersion blender to puree the beans.

Place soup pot back on the burner and add frozen spinach, stirring until heated through. Add ½ pound beans and sliced bacon burnt ends and continue to stir occasionally until soup is heated through.

Paradise Triple BLT

Makes 6 sandwiches

1 pound Paradise Sugar Cured Smoked Bacon*

1 pound Paradise Applewood Shoulder Bacon*

1 pound Paradise Jowl Bacon*

6 (12-inch) sub-style buns

Butter

1 cup mayonnaise

2-3 tablespoons Sriracha or other hot sauce

1 head roasted garlic, squeezed from cloves

Iceberg lettuce, separated into leaves

Juicy, ripe heirloom tomato slices, 3/16-inch at thickest, 1/8^th-inch idea

Lay sugar-cured bacon strips out on a rack placed over a rimmed baking sheet to catch the grease. Place the bacon in a 350° F. oven for 30 minutes or 400° F. for 20 minutes.

Remove bacon from the oven and drain strips on paper towel. Drain collected fat from the baking sheet and save for another use, like frying potatoes. Repeat the process two more times to cook the applewood shoulder and jowl bacon.

Lower oven temperature to 350° F. Use a knife to split the sub-style buns in half. Place bread cut side up on another baking sheet and toast the inside, about 4 to 6 minutes, or until golden brown.

In a mixing bowl, combine mayonnaise, hot sauce and garlic with a spoon or a whisk.

Build sandwich: Spread the spicy mayo on both sides of the bun. Layer 2 strips shoulder, 4 strips of jowl and 3-4 strips sugar-cured bacon, leaf of lettuce and tomato slices and top with bread.

Note: You will have leftover bacon; store in the refrigerator for soups, salads, sandwiches and more.

*Sugar Cured Smoked Bacon: One of our original bacons, this standard belly bacon has a maple sugar cure and is smoked to perfection.

*Applewood Shoulder Bacon: This Paradise bacon comes from boneless Boston butts cured with the same ingredients as our standard bacon but smoked with applewood. Leaner than standard bacon, it fries up similar to Canadian bacon and is great for BLTs!

*Jowl Bacon: Cured and smoked using the same process as the shoulder bacon. The higher fat content tends to be a bit saltier and can be baked or fried just like normal bacon for a BLT.

Paradise Pork "Cinnamon Rolls"

Makes 4 servings

1 (1-pound) Fantasma's Finest Spicy Breakfast Sausage

1 (1-pound) Fantasma's Finest Pork Tenderloin

1/3 cup mascarpone cheese

About 1/3 cup brown sugar

About 1/3 cup dried apple pieces

3-4 leaves fresh sage, minced

1/4 to 1/2 teaspoon ground cinnamon

1/4 to 1/2 teaspoon ground ancho chile

Preheat oven to 350° F. Spray a rimmed baking sheet with vegetable cooking spray and set aside.

In a skillet over medium-high heat, break up the breakfast sausage and cook until no longer pink; drain any fat and set aside.

On a cutting board, place pork tenderloin perpendicular to your body. With a sharp knife, carefully slice along the side midway through the thickness of the tenderloin and cut until the meat opens like a book. Next, repeat the process, rolling the meat out to creating a trifold, like a brochure.

Use a meat pounder to flatten the tenderloin into a rectangle. Spread mascarpone over the rectangle. Cover the mascarpone with a generous coating of brown sugar, followed by sausage, then apples. Garnish the filling with sage.

Starting at the longest side, roll the meat over the fillings and tie at both ends with kitchen twine. Place tenderloin roll on the baking sheet and cook for about 30 minutes, or until the internal temperature registers 145° F. on a meat thermometer. Allow meat roll to sit for 5-10 minutes before slicing.

To serve: Using a pastry bag, add a few tablespoons of remaining mascarpone and use a straight tip to create a cinnamon-roll-style drizzle over the top. Dust with cinnamon and chile powder. Garnish with a sage leaf.

Clean-up: If the caramelized brown sugar oozes onto the baking sheet, simply soak pan until the sugar dissolves with a quick scour.

Paradise Pork Cheek Chilaquiles

Makes 4-6 servings

2 (1-pound) packages Fantasma’s Finest Pork Cheek Meat

2 bottles of your favorite beer

1 (1-ounce) package taco seasoning

Vegetable oil, for deep frying

10-12 your favorite corn chip (we like yellow, red, or blue Yoli Corn Tortillas; we also tested this recipe with Yoli Tortilleria Totopos)

Salt, to taste

1(16-ounce) bottle of Fantasma's Finest Tomatillo Salsa

4-6 Barham Family Farm Eggs (available in our retail store)

Smoked paprika, for garnish

Mexican crema, for garnish

Crumbled Mexican queso fresco, cilantro, smoked paprika, wedges of lime, for garnish

In a slow cooker, cook pork cheek meat with beer and taco seasoning on LOW for 8 hours. Drain meat from braising liquid and shred.

Cut tortillas into quarters with a sharp knife. Heat oil in a pan to 350° to 375°F. on a meat thermometer. Carefully fry, turning chips and placing on a paper towel-lined baking sheet. Use a slotted spoon to flip the chips then remove from the oil. Salt the chips while hot.

In a deep skillet, heat salsa and ½ pound meat until warm. Add a handful of chips and cook over medium heat until the chips soak up the salsa and begin to get soft.

In a non-stick skillet sprayed with vegetable oil, cook a sunny side up egg over medium-low heat.

To assemble: Place chips in sauce on a plate, top with an egg and sprinkle of paprika. Add crema, cheese, cilantro and wedge of lime to the dish. You will likely have leftover meat. Buy more salsa and tortillas and repeat on a loop!

Paradise Reverse Sear Pork Chop Smackdown

Makes 4-8 servings

2 (12- to 14-ounce) Fantasma's Finest Dry Aged Pork Chops

2 (16- to 18-ounce) Fantasma's Finest Ribeye Pork Chops

Kosher Salt

3 bell peppers, halved and cored

1 large zucchini, cut in planks

1-2 medium yellow squash, cut in planks

1/2 large red onion

Green onions, washed and cleaned

For dipping sauces:

1/4 cup olive oil

1 tablespoon chopped garlic

2 teaspoons snipped rosemary

1/2 teaspoon red pepper flakes

Kosher salt to taste

Fantasma's Finest Bacon Bourbon Barbecue Sauce,

Sweet Potato Pecan Butter,

Tomatillo Salsa,

Apricot Preserves (combine with 2 tablespoons balsamic vinegar or water and reduce over medium heat to create a sauce)

Preheat the oven to 275° F. Remove both sets of chops from their packaging and blot with a paper towel and season chops with salt. On a baking sheet fitted with a rack, place chops on rack and bake for 30 minutes.

Preheat the grill to medium-high heat.

Place vegetables in a mixing bowl and add 1/4 cup olive oil; stir veggies to coat. Add any other desired seasonings.

Check the internal temperature with a meat thermometer and continue baking in 5-minute increments until the meat has reached between 100°-110° F. At this point the interior should be medium rare.

Place the chops and vegetables on the grill and allow to sear until the exterior is caramelized to your liking and the internal temperature reaches 120°-125° F. Allow chops to rest for 5 minutes before serving.

Allow vegetables to soften and obtain grill marks then remove.

To make a seasoned olive oil for dipping, combine all the ingredients and stir.

Serve pork chops with dipping sauces. We think these grilled chops will compare favorably to your favorite beef steak on the grill!

Pork Shoulder with Apple Butter, Brandy, and Sage

Makes 10 servings

1 (4 ½- to 5 pound) Fantasma’s Finest Pork Bone-In Shoulder Roast

Salt and pepper, to taste

2 (16-ounce) jars Fantasma’s Finest Apple Butter (available at the retail store)

½ cup Of The Earth Farm Distillery Apple Brandy (available at the retail store)

4 to 5 whole leaves fresh sage, plus more chopped for garnish

Season the pork roast generously with salt and pepper. Place the pork roast in the slow cooker with fat side up.

In a mixing bowl, combine apple butter and brandy. Pour sauce over the pork roast and place 3-4 sage leaves across the top. Cook pork roast on HIGH for 1 hour and turn down to LOW about 4 hours, or until the roast is fork tender.

Garnish pork roast with chopped sage leaves. Strain braising liquid and reserve the pork-flavored apple butter to use as a jus. Serve with polenta or mashed potatoes.

Touchdown Loaded Nachos

Makes 12 servings

1 (1-pound) package ready-to-eat shredded Fantasma’s Finest Barbecue Pulled Pork

Your favorite mustard-based barbecue sauce (we like using local, such as Beautiful Day Farms Carolina Mustard Sauce)

2 (8-ounce) packages Asian wonton chips

1 (7.6-ounce) chopped Asian salad, preferably with a mustard sauce (our selection contained dehydrated beet strips

1 to 2 ripe avocados, cubed or sliced, divided use

1 (3-ounce) can Asian-style crunchy noodles

Your favorite chili crunch (we like Kansas City Canning Co. Everything Chili Crunch)

Open the package and place the pulled pork in a casserole or other microwave-safe bowl with enough water to barely cover the bottom. Reheat the pork for 3 minutes 30 seconds. Remove the casserole dish and pull the meat apart then reheat for another 3 minutes 30 seconds. Remove the casserole from the microwave and stir in enough barbecue sauce to moisten the meat; set aside.

Make salad according to package directions. Feel free to leave anything out of the salad you might not wish to duplicate, such as croutons; save for another use. Stir half of the avocado into the chopped salad; reserve the rest for garnish.

On a hefty platter, spread the wontons out and top with pulled pork, chopped salad and garnish with crunchy noodles and drizzle with chili crunch or serve on the side.

Nick Fantasma’s Cheeky Chili

Makes 10-12 servings

2 pounds Fantasma’s Finest Pork Cheek Meat

1 pound Fantasma’s Finest Beef Stew Meat

Olive oil

1 (5.5-ounce) shaker Excalibur Ultimate Chili Seasoning (available in retail store)

1 (6-ounce) can tomato paste

3 (28-ounce) large cans tomato sauce

½-1 cup red wine

1 pound dry pinto beans, such as El Frijol Locol grown in Kansas (available in retail store), rinsed

2 pounds Fantasma’s Finest Sugar Cured Bacon, reserve 2 strips for garnish

Garnish “Confetti”: Crumbled Hemme Brothers Feta Cheese (available at retail store), thinly sliced radish, chopped green onion, chopped cilantro, crumbled bacon

Check pork cheek for any glands in cheek and remove with a knife. Blot meats with paper towel to remove excess moisture.

Preheat large skillet to medium-high heat and drizzle with olive oil. When the oil sizzles, brown the meat in batches (do not overcrowd the pan), removing one batch to the slow cooker and adding more oil to the pan. On the final batch of meat, add half of chili seasoning, and tomato paste to skillet, stirring well to combine.

Turn slow cooker to High. Add meat mixture to slow cooker then add tomato sauce. Using red wine, deglaze skillet and add wine and skillet scrapings to slow cooker. Rinse out tomato cans and add tomato water to the slow cooker, filling to the brim. Add remainder of chili seasoning, stir and place cover on the slow cooker. Cook chili on High for the first hour, then switch slow cooker to Low. Continue cooking for at least 4-6 hours, or up to 8 hours, to allow chili to reach desired consistency. During the last hour, stir chili occasionally to mix and break up meat pieces into smaller pieces.

Meanwhile, in a large cooking pot, add beans and fill with water 3 to 4 inches above the beans. Bring beans to a boil then turn heat down to medium-high and continue to cook for approximately 2 hours, or until desired tenderness. Check beans periodically and, if necessary, add more water. Drain beans and add to chili, stirring to fully incorporate.

Fry, bake or air fry bacon. Pat bacon with paper towels and allow bacon to cool. Depending on your preference of doneness, cut bacon into ¾-inch to 1-inch pieces or crumble. Once chili is cooked to desired consistency, stir in bacon and garnish!

Paradise Pork Smash Burger with Sriracha Roasted Garlic Aioli

Makes 4 servings

2 tablespoons sriracha or other hot sauce

1 cup mayonnaise or Miracle Whip

2 heads roasted garlic

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

1 (1-pound) package Fantasma's Finest Ground Pork Patties (4 patties) or chub

Slices of Hemme Applewood Smoked Cheddar

8 sourdough bread slices

Arugula

Preheat oven to 350° F. Cut top from heads of garlic, place into tin foil sheet, drizzle olive oil over exposed garlic, fold over tin foil, roast for 30 minutes.

 In a small bowl, combine mayo, sriracha, and roasted garlic and mix well; place in refrigerator.

Increase oven temperature to 400° F. Place racks on a rimmed baking sheet and lay out bacon. Bake bacon in oven for 15-20 minutes, depending on your desired doneness. Drain grease and set bacon to drain on paper towels.

Preheat skillet or flat griddle to medium-high heat. Season pork patty lightly with salt and pepper both sides. Place pork patty on skillet/griddle and smash meat out with heavy metal spatula. You want patty to be thin, but not thicker than ¼-inch thick. Cook on each side for 1-3 minutes until the patty reaches a minimum of 145° F. on a meat thermometer. When flipped to second side, place cheese on top and allow to melt while burger finishes cooking.

Butter one side of 2 slices of sourdough bread and place on griddle and toast to desired doneness. Spread aioli on unbuttered side of both pieces of bread.

Place arugula once slice of bread. Add cheesed burger patty and 3 strips of bacon strategically over the top. Spread mayo on second slice of bread and place second slice of bread on top. Cut sandwich in half and eat. Call to thank us later! 😀

Paradise Game Day Ribs with Bacon Bourbon BBQ Sauce

Makes 1 slab ribs

1 slab Fantasma’s Finest pork baby-back ribs

¼ to ½ cup RBRS Honey Chipotle Rub (available online or in our retail store)

1 yellow onion, roughly chopped

6-8 cloves smashed garlic

1 cup apple juice or beer

Your favorite barbecue sauce or Fantasma’s Finest Bacon Bourbon BBQ Sauce (available only in our retail store)

To remove the silver membrane, insert a butter knife starting at the fourth rib and work it in to separate the membrane from bone side of rib slab.

Generously apply dry rub to both sides of rib slab.

With ribs standing up vertically, wrap slab around wall of 6 to 7-quart slow cooker dish. Add onion, garlic and juice or beer in the center of the slow cooker. Cook ribs on low for 4-6 hours. The meat is fully cooked when it bends like an accordion, and you can slide a wooden skewer through the spaces between ribs. You’re looking for a fall off the bone rib without turning it into pulled pork.

Remove ribs from the slow cooker and place on a foil covered cookie sheet meat side up. Brush

Barbecue sauce over the meat side of ribs and place in a 400° F. preheated oven to glaze with the sauce for approximately 15-20 minutes.

These easy tacos are perfect for a weekend dinner or a celebration. Pork cheese meat may sound weird but trust us! Best taco filling EVER!!

We use Yoli Tortilleria Sonoran-style flour tortillas featuring our heritage breed pork lard for the base of your taco and finish it by crumbling Hemme Brothers Creamery cow’s milk feta cheese over the top, both products available in our retail store.

Paradise Pork Tacos

Makes 14-16 tacos

3 pounds Fantasma’s Finest pork cheek

1 package taco seasoning, or to taste

2 (12-ounce) beers

1 pound Fantasma’s Finest ground pork chorizo

Taco fixings: Fresh pico de gallo, fresh chopped cilantro, sour cream, crumbled cheese

Remove pork cheeks from the package, pat dry with paper towel and using a sharp knife, trim away glands. Season cheek liberally with taco seasoning. Go overboard and add a little add a little extra seasoning than you normally would! Place in a slow cooker, add beer and cook on HIGH heat for 1 hour.

Use a slotted spoon to pull cheek meat from the slow cooker, transferring to dish. Shred cheeks using two forks, similar to pulled pork. Spoon a small amount of remaining liquid over meat to add back moisture content. Keep meat warm.

In a separate skillet, fry chorizo over medium heat until crispy, about 10-15 minutes, the drain grease and discard.

Build the tacos your way and enjoy!

Paradise Butterfly Pork Chops

Our premium pork is best whatever your preferred cooking method is, but we love our chops on the grill!

1. Season pork chop with salt, pepper, garlic powder or Ultimate Pork Chop Rub (retail only). Allow chop to rest.
2. Preheat the grill to 450-500° F.
3. Sear the chops then allow to cook for 3 minutes.
4. To make iconic crosshatch markings, rotate chops at a 90° angle for 3 more minutes and flip.
5. Repeat crosshatch marking on the other side then move chop off coal or direct heat and finish cooking to 140° F. internal temperature on a meat thermometer.
6. Remove chops from the grill and let meat rest 5 to 10 minutes before serving.