Paradise Exclusive Recipes

Meat & Cheese Sampler Gift-Box: (Shown) Summer Sausage, Assorted Cheeses, Jalapeño Summer Sausage

Pork Five-Bone Rib Roast

Makes 5 servings

1 (5-pound) Fantasma's Finest Pork Five-Bone Rib Roast

Rub:

1/2 tablespoon herb-seasoned salt

2 teaspoons black pepper

1 teaspoon garlic powder

A sprinkling of rubbed sage

Glaze:

1/2 cup Fantasma's Finest Apple Butter, Pistachio Pumpkin Butter or Bourbon Pecan Butter (retail store only)

2 teaspoons fresh thyme

1 tablespoon pork drippings

Garnish:

Chopped parsley

Preheat the oven to 350° F. Place the roast on a rack over a sheet pan.

To french the ribs(optional): Place roast on a cutting board fat side up. Use a boning knife, cut across the bones 2 to 3 inches from the end. Pull away the fat slab and continue to expose the bones by cutting a square tab in between each bone. Using the knife, remove any remaining meat scraps and sinew from each rib bone.

Place roast on the rack, fat side down, and bake for 1 to 1 1/2 hours, or until an internal thermometer inserted in the center reads 135° F. During the last 15 minutes, paint fruit butter glaze across the pork roast. Remove the roast from the oven and allow to rest 20 minutes before serving. Sprinkle the roast with parsley and slice. Serve roast with additional glaze.

Beef Boneless Prime Rib with Mustard and Herbes de Provence Crust

Makes 6-8 servings

1 (6-pound) Fantasma's Finest Beef Boneless Ribeye Roast

1/2 cup Grey Poupon Country Dijon mustard

1 tablespoon herbes de Provence

1/2 tablespoon olive oil

1 teaspoon Worcestershire sauce

1 teaspoon minced garlic

1 teaspoon seasoned kosher salt

1/2 teaspoon black pepper

1/4 cup roughly chopped parsley

For jus:

1/2 cup meat drippings, reserved

1/2 cup red wine or broth

Preheat the oven to 500° F.

Place roast on a rack set on a sheet pan or a rack in a roasting pan fat side up. Use a paper towel to blot any excess moisture.

In a small mixing bowl, mix mustard, herbes de Provence, olive oil, Worcestershire sauce, minced kosher salt, black pepper and parsley. Spread the mustard spice blend over the roast.

Place roasting pan in the oven and turn down to 325° F. Roast meat for 1 3/4-2 hours, or until it reaches an internal temperature of 135° F. on a meat thermometer inserted into the center for medium-rare. Remove the roast from the oven, tent with foil and allow to rest for 15-20 minutes before slicing to serve.

Save the pan drippings and pour through a fine mesh strainer into a small saucepan. Whisk drippings with wine or broth and season with salt and pepper to taste.

Leftover Smoked Turkey Salad in Phyllo Shells

Makes 15 shells (recipe can easily be doubled and tripled)

1 cup chopped Fantasma's Finest Sugar-Cured Smoked Turkey

1/4 cup dried apricots, chopped finely or snipped with kitchen scissors

1/4 cup cranberries

1/4 cup slivered almonds

1/4 cup fresh grapes, quartered then halved again into small pieces

1 tablespoon snipped chives, plus more for garnish

1 teaspoon curry powder

1/2 cup mayonnaise

15 fully baked phyllo shells

In a mixing bowl, combine all ingredients. Spoon the salad mixture into phyllo shells for a stunning and delicious holiday canape!

Smoked Turkey and Chipotle Black Bean Soup

Makes 8 servings

For the stock:

Meaty carcass from Fantasma's Finest Sugar Cured Smoked Turkey

2 stalks celery, sliced in 2-inch pieces

2 carrots, peeled and chunked

1/2 onion

1 bunch parsley

1 teaspoon whole mixed peppercorns

Water

Salt, to taste

For the soup:

1-pound package dry heirloom black beans, such as Rancho Gordo, rinsed and picked over

1 (7-ounce) can chipotle with adobo

1 large butternut squash, cut in 1/2-inch chunks

1/2 (12-ounce) frozen corn

1 cup Mexican crema, plus garnish

Leftover Fantasma's Finest Sugar Cured Smoked Turkey, shredded or diced, as much or as little as you have on hand, the soup base is delicious on it's own!

Garnishes:

Avocado, diced red onions, Mexican crema and parsley or cilantro

Tortilla chips of your choice

In a 12-quart stockpot, add carcass (break into pieces, if necessary), celery, carrot, onion, parsley, and peppercorn. Add water to cover and simmer the stock on low for 2 hours. Taste stock and add salt to taste.

Cool stock, but while warm remove carcass and discard, then pass stock through a fine mesh strainer to remove vegetable matter. Place stock in the fridge and allow to cool overnight. Skim any fat from the top in the morning.

In a 6-quart slow cooker, add stock, beans, squash, chipotles in adobo and allow to cook on LOW for 8 hours or until the beans are soft. During the last hour add corn. When the beans are done, remove the peppers with a slotted spoon. Allow the soup to cool slightly and stir in crema and leftover smoked turkey.

Serve garnished with your choice of avocado, red onions, cilantro or parsley, more crema and tortilla chips.

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 3 servings

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

1 (1 pound) package Fantasma's Finest Ground Pork

Salt and pepper

6 slices Swiss cheese

Butter

6 slices sourdough bread or 3 brioche hamburger buns

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.

Break 1 lb of Ground Pork into 6 equal "meatballs" Preheat skillet or flattop griddle to medium high heat on the stove.

Place pork meatball on skillet/griddle and smash out with heavy metal spatula. You want patty to be thin (approximately ¼-inch thick). Season top side with salt and pepper. Fry patty for 3-4 minutes, flip patty with a spatula, season cooked side with salt and pepper, 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 6 slices of sourdough bread or 3 sets of 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. Take two cheesed patties and double stack on the first slice of bread/half of bun. 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/bun with the spatula to compress, if desired. Repeat the burger making process two 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?! Alternatively, you can add another pound of ground pork to make 6 burgers and should still have enough ham and bacon!

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.