Paradise Exclusive Recipes

Paradise Potato-Stuffed Chili Cheese Brat Canoes

Makes 4-8 servings

1 pound Fantasma's Finest Pepper Bacon Ends

2 1/2 pounds russet potatoes, peeled and quartered

4 tablespoons butter, sliced

8 ounces ounces sour cream

Salt

2 packages Fantasma's Finest Chile Cheese Brats

1 cup grated habanero cheddar cheese

Chives, for garnish

Preheat oven to 375° F.

Bake bacon ends for 20 minutes or until most of the fat renders out. Remove from the oven and place on a paper towel.

Boil water and add potatoes. Boil for 20 minutes, or until potatoes are fork tender. Strain potatoes in a colander. Add butter, sour cream and salt, and whip until smooth.

Warm fully-cooked brats for 5-8 minutes, or until the cheese begins to show through the casing. Remove brats from the oven and slit with a sharp knife like a canoe.

Crank oven to broil setting!

Spoon mashed potato mixture into a piping bag and fill the brats. Stud the potatoes with meaty bits of bacon. Sprinkle cheese over the top and broil until the potatoes just begin to brown.

Garnish the brats with snipped chives and serve.

Paradise Cajun Andouille Pasta

Makes 8 servings

 Cajun seasoning blend:

2 tablespoons smoked paprika

3/4 tablespoon cayenne

1 tablespoon garlic powder

1/2 tablespoon ground oregano

1/2 tablespoon kosher salt

1/2 tablespoon black pepper

2 pounds Fantasma's Finest Andouille Sausage, thinly sliced

1 large red bell pepper, chopped

2 stalks celery, thinly sliced

1 medium onion, chopped

8 ounces sliced mushrooms

1 (8-ounce) can Rotel, undrained

1 cup chicken or vegetable broth

1 pound rigatoni pasta

1 (8-ounce) container Hemme Brothers Quark Cheese

1/2 cup heavy cream

Cajun seasoning blend:

1 tablespoon cayenne

1 tablespoon paprika

1 tablespoon garlic powder

1/2 tablespoon kosher salt

1/4 tablespoon black pepper

Parsley, chopped

In a small bowl, combine cayenne, paprika, garlic powder, oregano, salt and pepper.

In a skillet over medium-high heat, warm the andouille (already fully cooked) until it begins to release its fan and just begin to brown, stirring occasionally. Remove andouille from the pan and set aside.

In the fat released by the andouille, cook pepper, celery, onion for 7-8 minutes or until softened. Add mushrooms and continue to cook until mushrooms are soft, continuing to stir occasionally.

Add broth and deglaze the pan. Add tomatoes and 1 tablespoon seasoning blend and allow mixture to simmer.

Meanwhile, cook the rigatoni according to package directions. Strain pasta in a colander.

To the vegetable mixture, stir in quark and cream and allow the cheese to melt; simmer to thicken slightly. (If you like a heavier sauce, add a slurry of 1 tablespoon cornstarch to 2 tablespoons water to thicken.) Add andouille to the vegetable mixture and allow to incorporate and rewarm. Combine pasta and finished sauce. Garnish with fresh parsley and enjoy immediately

Paradise Chorizo Tater Tot Breakfast Casserole

Makes 12 servings

1-pound Fantasma's Finest Chorizo

1 (10-ounce) can Rotel, drained

1/4-1/2 cup frozen corn

1 teaspoon taco seasoning

1 (1.75-pound) bag super crispy tater tots

9 eggs

1 cup milk

1 tablespoon dried Mexican oregano

1/2 pound Habanero Jack Wisconsin cheese (available in our retail store)

Preheat the oven to 350° F. Grease a 9- by 13-inch casserole pan with butter; set aside.

In a 12-inch skillet, sauté the chorizo, breaking up the chunks and allowing it to express the fat; drain well. Add Rotel, corn and taco seasoning, stir and cook for 1-2 minutes.

Line tater tots evening across the bottom of the casserole pan. Spread the chorizo mixture over the top.

In a mixing bowl, whisk together the eggs, milk and oregano. Pour half the egg mixture evenly over the casserole. Cover with cheese and scatter remaining tater tots over the top of the casserole. Bake for 15 minutes.

Pour remaining egg mixture over the top of casserole. Bake for 40 minutes until it begins browning on the edges. Remove casserole from the oven and allow to sit for 10-15 minutes before slicing into squares.

Paradise Apple Brat & Apple Butter Puffs

Makes 12 puffs

1 (4-count) Fantasma’s Finest Apple Bratwurst

1 package puff pastry, use 1 sheet defrosted

1 mini muffin tin

2 tablespoons Fantasma’s Finest Apple Butter

Sage, finely sliced, for garnish

Preheat oven to 350°. Place brats on a baking sheet or grill pan and cook until done(approx. 25-30 min or until 150 degrees internal temp).

Roll out the pastry so it has a 2-inch margin all the way around the muffin tin. Divide the pastry into 12 equal squares and mold one to each cup. Place the muffin pan on a baking sheet and place a sheet of parchment and another baking sheet on top of the pastry so it does rise too much. Bake according to package directions, allow to cool slightly.

Slice brats and place one in each cup along with 1 tablespoon apple butter. Sprinkle with brats with blue cheese crumbles and very finely sliced sage.

Serve as an appetizer or canape at your next get together.

Paradise Pizza Piggies in a Blanket

Makes 8 servings (or 2 pieces) per serving

1 (17.3-ounce) package frozen puff pastry sheets

2 packages Fantasma’s Finest Supreme Pizza Brats

Egg wash (one whole egg and a tablespoon of water combined)

Dried oregano

Kosher salt

Spaghetti Sauce of your choice (we like Lidia’s Tuscan Arabbiata Sauce), for serving

Pepperoncini, for garnish

Thaw puff pastry overnight in the refrigerator.

Preheat the oven to 375° F. Precook the brats until done, about 20 minutes one side, turn and 10 on the other side. Remove brats from the oven and allow to cool.

Roll a single pastry sheet out on a floured board to iron out the creases and use a sharp knife to cut into 8 even squares. Alternatively, cut pastry vertically into 8 long strips.

Cut cooled brats in half. Roll each piece with a “blanket” (squares) or a swirl, making sure to pinch the ends of the dough together to close. Lay each pig in its blanket on a baking sheet. Crack egg in a small bowl, add a tablespoon of water and whisk with a fork to make a wash. Brush egg wash over the top of each pig then sprinkle with oregano and a touch of kosher salt. Bake for 15 minutes, or until golden brown.

Remove the pigs and repeat the process with remaining brats and dough. Serve hot with spaghetti sauce for dipping. Serve with a sliver of pepperoncini!

One-Pot Cheddar Brat and Vegetables With Pearl Couscous

Makes 8 servings

1 tablespoon olive oil

1 medium onion chopped

1 cup carrots, chopped

1 cup celery, sliced

1 large russet potato, peeled and cubed

1 tablespoon garlic

2 cups chicken stock or bone broth

1 cup water

1 (14-ounce) can tomato sauce

1 (10-ounce) can Ro-Tel diced tomatoes and green chilies

1 cup Israeli or pearl couscous

1 tablespoon za’atar spice blend

2 -3 cups chopped kale

1 (16-ounce) can garbanzo beans, drained and rinsed

1 package Paradise Cheddar Brat, cooked and sliced

Heat oil in a Dutch oven and add onion, carrots, celery, potatoes, and garlic. Cook vegetables over medium-high, stirring occasionally, until soft to avoid burning. Add broth, water and tomatoes and bring to a boil, scraping the bottom of the pan to stir up any brown bits. Add couscous and cover, allowing to return to a boil before turning down to a simmer for 20 minutes. Stir in kale, garbanzo and sliced brats and heat until warm.

Paradise Ratatouille Rigatoni with Asiago Chive Brats

Makes 6 servings

1 (1-pound) package Fantasma’s Finest Asiago Chive Bratwurst with Mozzarella

1 small eggplant, cut in 1-inch squares

1 small red pepper, cut in julienne

1 small green pepper, cut in julienne strips

1 small zucchini, sliced

2 small tomatoes, chopped with juice

1 tablespoon minced garlic

2 teaspoons herbes de provence

2-3 tablespoons extra-virgin olive oil

1 (1-pound) package rigatoni

Grated cheese

Parsley, chopped

1. Preheat oven to 350° F. Place brats on a grill pan or baking sheet and cook for 15 minutes. Turn the brats with tongs and continue cooking for another 15 minutes. Remove from the oven and allow to cool slightly and slice.

2. In a microwave-safe 1 ½-quart casserole with lid, layer vegetables, add garlic, herbes and olive oil. Place in the microwave and cook on high for 15 minutes. Remove lid of casserole, stir and return to the microwave for another 10 minutes.

3. In a stockpot, bring water to a boil. Add rigatoni and cook according to package directions. Drain rigatoni through a colander and return to the pot.

4. Stir vegetable mixture and sliced bratwurst into the pasta. Top with grated cheese and parsley. Season pasta with salt, if necessary. If the pasta appears dry, add a drizzle of olive oil.

Risotto takes a lot of stirring, and perhaps more exertion than you want after wrangling the Thanksgiving feast! We have always liked a quick risotto recipe we found in "The Well-Filled Microwave" by Victoria Wise and Susanna Hoffman (Workman Publishing, 1996) in which the microwave does the work, without stirring. We thought it was the perfect vehicle for sautéed mushrooms and leftover smoked turkey.

Microwave Risotto with Leftover Smoked Turkey and Mushrooms

Makes 6 servings

1/2 Vidalia onion, chopped

1/4 cup olive oil, plus 2 tablespoons, divided

2 teaspoon fresh thyme, divided

2 cups arborio rice

1/2 cup white wine

5 cups vegetable or chicken stock

A pinch of saffron

Salt to taste

1 cup grated Parmesan cheese

10 ounces shiitake or a mixture of mushrooms

Splash of dark balsamic vinegar

1 1/2 cups chopped leftover Fantasma's Finest Smoked Turkey, rewarmed in the microwave

Chopped parsley, for serving

In a microwave-proof 2 1/2-quart uncovered casserole dish, add the onion, olive oil and a teaspoon of thyme leaves. Place dish in the microwave on high for 3-4 minutes, or until the onions turn translucent.

Stir in the rice and microwave on high for 3-4 minutes, or until the rice begins to turn translucent. Stir in the wine, stock, saffron and salt, place lid on the casserole and heat on high for 15 minutes; the risotto should be boiling, if not, add a few 3-4 minutes.

Uncover casserole and heat on high for 12 more minutes, or until rice is cooked through but al dente, then fold in the cheese.

Meanwhile, in a skillet sauté mushrooms in 2 tablespoons olive oil; do not crowd the skillet, if necessary, sauté in batches. Try to stir the mushrooms only occasionally to keep from sticking to the pan as you want them to brown. Toward the last minute of cooking, season with salt, 1 teaspoon thyme and add a splash of vinegar to deglaze the pan.

Spoon the risotto into a bowl and garnish with mushrooms, smoked turkey, additional cheese and parsley. and parsley.

Thank you for purchasing a Paradise Meats Smoked Turkey!

Your turkey is fully cooked and just needs to be reheated.

Reheating Instructions:

Two hours before reheating, remove hour turkey from the refrigerator and allow it to come to room temperature.

Preheat the oven to 350° F.

Pour water, stock, or apple juice in the bottom of the roasting pan (just enough to cover the bottom of the pan) and place turkey on in pan. Cover turkey with aluminum foil and reheat 10-15 minutes per pound to an internal temperature of 135° F. on a meat thermometer. This will take 1-4 hours, depending on the size of your turkey.

Remove the foil and heat turkey an additional 10-15 minutes to crisp the skin.

Remove turkey from the oven and allow to rest for 10 minutes for the juiciest bird possible.

Carve your turkey and enjoy!

Thank you for purchasing a Paradise Meats Spiral Ham!

Your ham is fully cooked and just needs to be reheated.

Reheating instructions:

Preheat the oven to 275° F.

Remove all the packaging materials and place ham in a shallow roasting pan. Place ham flat/face-side down and cover pan tightly with aluminum foil.

Reheat ham for approximately 15 minutes per pound, or until the returns to an internal temperature of 145° F. on a meat thermometer.

BE CAREFUL NOT TO OVERHEAT!

For a little added flavor, try our simple, but delicious glaze recipe.

Fantasma Family Ham Glaze

1 cup packed light brown sugar
1/2 cup orange juice
1/2 cup honey
1 teaspoon cinnamon
1/2 teaspoon cloves

Remove ham from the oven. Remove foil and using utensils (hot!) turn ham on its side. In a medium saucepan, bring all the glaze ingredients to a boil over medium-low heat and cook, stirring occasionally for 3-4 minutes to thicken. Pour glaze over ham and brush evenly across all surfaces then back into oven to warm, uncovered, for 10-15 minutes.

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.