recipe

Oven-Roasted Boston Butt for Pulled Pork

Makes 15-16 servings

1 (8- to 10-pound) Fantasma’s Finest Boston Butt (also known as pork shoulder, this cut is bone-in)

RBRS Ozark Heat Championship BBQ Seasoning

1 yellow onion, roughly chopped

Head of garlic, peeled and roughly chopped

1 (18-ounce) jar orange marmalade

2 cups apple juice

To serve: Slider buns, pickled cucumbers and onions, tomato slices, your favorite barbecue sauce

1. Preheat oven to 250° F. Dry rub our 10-pound butt with a generous amount of rub. Place in oven-safe deep dish or roasting pan fat side up so fat keeps the meat moist.
2. In a medium mixing bowl, combine onion, garlic and marmalade then add apple juice and whisk again. Pour mixture into roasting pan until meat stand in 1-2 inches of liquid. Add additional apple juice if necessary.
3. Place roasting pan in the oven and roast meat uncovered in oven until internal temperature of 185° to 190° F. on a meat thermometer, about 8 hours. Meat should easily pull apart.
4. Let meat rest for 10-15 minutes
5. Using two forks, pull apart meat. Reserving pan juices, allow to cool completely then skim the top to remove excess fat. Strain rendered pork fat and pour through a strainer into a clean container to use for pies and other recipes that call for lard.
6. Use a slotted spoon to remove meat from remaining cooking liquid and store in a separate container so meat does not become waterlogged.
7. To serve, sprinkle meat with more rub and toss with pan juices. Add meat to slider buns and garnish with tomato slices, pickled cucumbers and onions and additional barbecue sauce, if desired.

Asian Braised Pork Belly with Teriyaki Sauce

Makes 8 servings

1(3- to 5-pound) Fantasma's Finest Pork Belly

1 large yellow onion, big chucks

6 cloves garlic, peeled and smashed

1x2 inch ginger, grated

Apple juice

Soy sauce

Teriyaki sauce/marinade

Preheat oven to 250° F.

Place pork belly fat side up in oven baking dish. Cut onion into big chucks, add on top of and around pork belly. Add garlic and grate into the pan. Pour apple juice into dish about 3/4 of the way up the belly (don’t cover completely in juice). Splash soy sauce into dish

Cover dish completely with lid or foil. Place pan into oven and bake for 6 hours.

Remove from oven, uncover, and let pork belly cool.

Carefully pull belly from dish and move to a slotted and raised grate over a cookie sheet. Place another clean cookie sheet on top of pork belly and put something to add weight and put all in fridge overnight.

Next Day

Cut pork belly in half-lengthwise. Slice pork belly into 1 to 1 ¼-inch slices. Pour teriyaki sauce/marinade into bowl and get basting brush. Using a cast iron skillet, electric griddle, or grill, sear pork belly steaks to reheat while basting with teriyaki sauce to glaze.

Bulgogi Pork Steaks

Makes 2 steaks, or serves 2-4

2 (1.5-pound) Fantasma’s Finest pork steak

1 (9-ounce) bottle Born with Seoul Bulgogi sauce (add link to website)

Remove pork steaks from the bag, rinse, and pat dry with paper towel. Place steaks in a plastic zip-top bag and pour sauce over meat. Press the bag closed and massage to cover all sides of the meat with sauce. Marinate steaks in the refrigerator for a minimum of 1 hour, no more than 3 hours.

Bring steaks to room temperature prior to cooking.

Preheat the grill to 400 degrees.

Shake excess marinade off the steaks and lay flat on the grill. Close the grill lid and cook for 10 minutes, depending on thickness.

Using tongs, flip steak over and continue grilling with the lid closed for 10 minutes. If you encounter flareups, move the steaks to a cooler part of the grill.

If they need more time to reach 165 degrees internal temperature as registered on a meat thermometer, leave the grill lid open. Pork steaks can get a little chewy if done at medium or lower.

Allow steaks to rest for 5 minutes. Serve with a chopped, bagged Asian slaw-style salad and y

Peach Butter Pork Steaks with Thyme

Makes 2 steaks, or serves 2-4

2 (1.5-pound) Fantasma’s Finest pork steaks

1/2 (16-ounce) jar Peach Butter

1 tablespoon dried thyme

Remove pork steaks from the bag, rinse and pat dry with paper towel. Place steaks in a plastic zip-top bag. In a small bowl, add fruit butter and stir until well combined. Add butter, close bag and massage to expose all sides to the sauce. Marinate in the refrigerator for a minimum of 1 hour, no more than 3 hours.

Allow steak to come to room temperature for 30 minutes.

Preheat the grill to 400 degrees.

Shake excess marinade off the steaks and lay flat on the grill. Close the grill lid and cook for 8-10 minutes, depending on thickness.

Using tongs, flip steak over and continue grilling for 8-10 minutes. If you encounter flareups, move the steaks to a cooler part of the grill. Pork steaks can get a little chewy if done at medium or lower. You want the internal temperature to be 165+.

Allow steaks to rest for a minimum of 5 minutes after removing from the grill. Serve with a fresh green salad.

Paradise Pork Cheek Breakfast Burritos - Makes 36 (4-inch) burritos

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

2 (12-ounce) bottles beer

1 (1 -ounce) package your favorite taco seasoning

1 (16-ounce) tube Fantasma’s Finest Chorizo

2 (28-ounce) packages frozen potatoes o’brien

1 dozen eggs

Green onions, finely sliced

Crumbled queso fresco, if desired

Cracked pepper, to taste

36 (8-inch) Yoli Tortilleria Sonoran Tortillas (made with Paradise Pork Fat, available in our retail store)

Salsa, Mexican crema, cubed avocado, to garnish, if desired

Remove any glands with a sharp knife and place pork cheeks into slow cooker. Add beer and seasoning and cook pork cheeks on LOW for 8 hours. Remove tender cheeks from the braising liquid and shred; set aside.

In a skillet, crumble chorizo and cook over medium heat until the seasoned fat renders and the internal temperature registers 160 degrees on a meat thermometer. Combine the shredded cheek meat and heat until warmed through.

In a nonstick skillet, cook the frozen potatoes according to package directions. Be sure to salt to taste.

In a small mixing bowl, whisk together 1 dozen eggs, season with salt and pepper and green onions. Pour the lightly beaten eggs into an 8-inch non-stick skillet. Cook eggs over medium-low until they are softly done, stirring occasionally.

To assemble: Layer a tablespoon potato, pork, eggs and a few crumbles of queso fresco, if desired, on the bottom third of the tortilla but leaving an edge large enough to fold. Fold right and left sides, use thumb to roll up the bottom. Continue rolling the tortilla, guiding the sides inward with your index finger and plump each, laying it seam side down.

Freeze: Put first 8 burritos flat in a zip top freezer bag and seal. Repeat with the other 8 and freeze flat on two baking sheets.

Defrost slightly in a 350° oven for 20 minutes or warm individually on each side for 20 seconds.

Reheat: In a skillet over medium high heat. Flip once. Watch closely so they do not burn. You may need to add a bit of cooking spray.

Enjoy the day of or the wrap will become soggy when stored in the fridge. Serve with salsa verde, so

Leftover Grilled Tri-Tip Quesadilla

Makes 4 quesadillas

1 tablespoon olive oil

2 large red bell peppers, thinly sliced

2 large orange bell peppers, thinly sliced

1/2 large Vidalia sweet onion, thinly sliced

1/2 tablespoon or more of R Butts R Smokin' Honey Chipotle BBQ Seasoning (available in our retail store)

4 (8-inch) Yoli Tortillas (made from Paradise pork fat!)

Leftover Fantasma's Finest Tri-Tip, thinly sliced on the diagonal

1/2 block Habanero cheese, shredded

1/2 block Colby Jack cheese, shredded

Garnishes:

Sliced green onions

Cilantro

Sour cream

Fantasma's Finest Tomatillo Salsa (available in our retail store)

In a skillet, heat oil and add peppers and onion. Season vegetables with and cook 5-10 minutes or until soft. Spray a skillet with vegetables spray and heat on medium-low heat. Place a tortilla in the pan and layer evenly with pepper-onion mixture, sliced tri-tip and a liberal amount of cheese. Top quesadilla fillings with another tortilla. When the bottom tortilla is speckled brown, carefully flip with a wide spatula and brown on the other side until cheese is melted. Remove quesadilla from the pan, slice in four pieces, top with garnishes and serve with salsa.

Grilled Tri Tip Roast with Caponata and Naan

Makes 4 servings

1 (2 1/2 to 3-pound) Fantasma's Finest Tri-Tip Roast

R Butts R Smokin' Honey Chipotle BBQ Seasoning (available at our retail store)

2 red bell peppers, cored and sliced in half

2 orange bell peppers, cored and sliced

1 zucchini, sliced in planks

1/2 eggplant, sliced in planks

Olive oil, for grilling

A splash of dark balsamic vinegar

1 teaspoon caper, rinsed, if desired

4 pita or naan

Preheat the grill to high or about 500° F. Rub the tri tip liberally with the rub on both sides and sear 5 minutes on each side. Move roast to the cool side of the grill and allow to continue to cook until it reaches an internal temperature of 140° F. on an instant-read thermometer. Remove from the grill and tent with foil for 10 minutes. Slice meat against the grain.

Brush vegetables with olive oil. Grill the vegetables and remove from the grill and allow to cool slightly. Chop the vegetables and add to a mixing bowl. Combine vegetables with oil, vinegar, and capers.

Tri-Tip Corned Beef Roast with Potatoes and Cabbage

Makes 8 servings

1 pound Yukon Gold potatoes

1 (5 to 7-pound) Fantasma’s Finest Tri-Tip Corned Beef Roast

2 bottles or cans beer, such as Boulevard Brewing’s Irish Ale

1 large head Napa cabbage, sliced

Place potatoes on the bottom of a slow cooker. Lay roast on top of potatoes fat side up. Pour beer over top of the roast. Place the lid on the slow cooker and cook roast on HIGH for 1 hour. Turn heat down and continue cooking for another 4-5 hours. During the last hour, add cabbage and continue cooking until wilted. Allow roast to cool slightly, slice and serve.

Filet Mignon with Blackberry Brandy Sauce

Makes 2 steaks

2 (7- to 8-ounce) Paradise Locker Meats Filets of Tenderloin

4 tablespoons butter, divided use

Salt and pepper

1 teaspoon minced garlic

½ cup Of The Earth Blackberry Liqueur (available in our retail store) or other blackberry brandy

6 to 8 whole blackberries

2 teaspoons fresh thyme

1 tablespoon heavy cream, if desired

Remove steaks from the bag, rinse, and pat dry with paper towel. Allow meat to come to room temperature, about 30 minutes.

On a 400-degree gas grill, melt 2 tablespoons butter in a cast-iron skillet. Season filets and sear on both sides to create a light-brown crust, about 3-5 minutes. Move the filets on a cool part of the grill and allow the interior to cook to a temperature of 130 degrees on a meat thermometer. Filets are best served at medium-rare! Remove from the skillet and allow steaks to rest.

Meanwhile, add remaining 2 tablespoons butter to pan juices and allow to melt over medium heat. Add garlic and cook until it begins to color. Turn down heat and add brandy. Allow the sauce to simmer for 10 minutes.

Add berries and thyme and allow to cook several more minutes, until the berries are soft. Smash the softened berries with the back of a spatula and add thyme. Serve with seeds or strain to remove. If a richer sauce is desired, add cream at the end and gently stir to combine

Ladle sauce over the filet. Serve with roasted asparagus.

Paradise’s Extraordinary Franken Flank & Bacon

Makes 6-8 servings

1 (2 to 2 1/2-pound) Fantasma’s Finest Beef Flank Steak

1 (1-pound) package Fantasma’s Finest Sugar Cured Smoked Chopped Bacon Ends (peppered or regular, and depending your bacon preference, raw for soft cook or already cooked to crisp perfection)

4-6 ounces goat or feta cheese (we like Hemme Brothers Cow’s Milk Feta Cheese available in our retail store) or you can choose another less salty, but equally melty cheese)

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon coarse ground black pepper

1 teaspoon dried rosemary

1. Using a sharp knife, filet knives work the best, trim any thin silver skin off the flank steak.
2. Using a tenderizing hammer, pound out flank steak until thickness of steak is half the original size. Liberally season the flank steak with garlic powder, salt, pepper, and lay out flat. Place bacon ends and cheese onto the center of the flank steak length wise.
3. Roll the flank steak surrounding the bacon ends and cheese length wise. Net the entire piece with butcher netting or tie with butcher twine. Sprinkle the rosemary around the outside of the roast.
4. Heat a large skillet to medium-high heat and roll the flank steak around in the skillet to sear off the piece until the outside is golden brown.
5. Lay the entire tied/netted piece into a roasting pan and place, uncovered, in a pre-heated oven at 350 degrees for 50-50 minutes until flank steak is approximately 155-160 degrees internal temperature. (Take care when you are temping the steak that you are not putting the thermometer into the bacon ends and cheese.)
6. Remove from oven and let rest for 5-10 minutes covered with foil. Slice the roast across the grain into circles. Serve with roasted potatoes or rice and grilled/sautéed vegetables or with a mixed green salad tossed with your favorite vinaigrette.

Grandma Vida’s Prime Rib

Extra Virgin Olive Oil

Garlic Powder

Course Ground Black Pepper

 Course Kosher or Sea Salt

Rosemary (fresh or dry)

-Start by rubbing entire roast (top, bottom, and sides) with olive oil.

-Generously coat entire roast with salt, black pepper, and garlic in that order.

-Place roast in oven safe dish (preferably at least 1 ¼ inch deep) fat side up.

-Sprinkle rosemary on top (fat side) of roast.

-Cover bottom of roasting dish (about ¼ inch) with water and olive oil (equal amounts)

-Preheat oven to 275 degrees Fahrenheit and place roast in oven.

-Cooking times will vary depending on the size of roast you are doing but plan on 3-4 hours at least. Make sure to have a cooking thermometer and cook until the dead center of the roast is at 130-135 degrees. This will make the center medium rare and medium out towards to edges. 

Fantasma’s Finest Family Recipe: Marinade and Mint Jelly for Lamb Chops

Makes 8 servings

Marinade:

3 tablespoons Dijon mustard

2 teaspoons minced garlic

2 tablespoons balsamic vinegar

Black pepper, to taste

½ cup extra-virgin olive oil

¼ cup chopped basil

½ teaspoon Kosher salt

8 (1 to 1 1/2-inch) Fantasma’s Finest Bone-in Lamb Chops

Mint sauce:

2 to 3 tablespoons jarred mint sauce for lamb

¾ teaspoons chili sauce

1 cup currant jelly

½ cup butter

For marinade: In a non-reactive bowl, combine mustard, garlic, vinegar, and pepper with 2 teaspoons water. Slowly whisk in olive oil to create an emulsion or a creamy marinade. Stir in basil and salt into marinade, add chops and toss to coat evenly. Place chops in a glass baking dish with a cover or a zipper top plastic bag and allow meat to marinate for 1 to 3 hours in the refrigerator. 

Preheat grill or grill pan to medium-high. Shake excess marinade from chops and grill 4-5 minutes per side to medium rare. Do not overcook lamb!

For the mint sauce: In a double boiler, combine mint sauce, chili sauce, jelly, and butter until well combined. Serve sauce warm with grilled lamb chops. This sauce will keep in your refrigerator for up to a year.