recipe

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

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!