recipe

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.

Paradise Ground Turkey Rice Bowls

Makes 4 servings

1 1/2 cups cooked jasmine or basmati rice

A splash of olive oil

1 tablespoon chopped garlic (or "jarlic")

1 pound Heritage Foods Ground Turkey

2 tablespoons taco seasoning (we used Spanish Gardens)

1 (16-ounce) can pinto beans, rinsed

1 (15.5-ounce) can golden hominy, rinsed

1 (10-ounce) can Rotel brand diced tomatoes and green chilies

1 cup Fantasma's Finest Tomatillo Salsa

Arugula

Chopped green onions

Guacamole, homemade or prepared

Sour cream or crema

In a saucepan, bring 3 cups of water to a boil. Add a splash of olive oil, garlic and rice. Place lid on sauce and lower heat to low, continuing to steam the rice for 20 minutes. Fluff rice and set aside.

In a skillet over medium-low heat, cook the turkey until there is no longer pink. Add taco seasoning and a few tablespoons of water and stir the turkey until the seasoning mixes coats all the meat.

Heat beans in the microwave for about 1 minute.

In each individual serving bowl, layer 3/4 cup rice, 1/4 cup of beans and 1/2 cup of ground turkey. Allow family members to add hominy, Rotel, salsa, arugula, chopped onions, guacamole, sour cream in the amounts according to their tastes.

Leftover Loaded Mashed Potato Patties

Makes 8-10 patties

¼-1/2 pound Fantasma’s Finest Sugar Cured Bacon or Black Pepper Bacon Burnt Ends

2 eggs

2 cups leftover mashed potatoes

1 1/2 cups chopped leftover Fantasma’s Finest Fully Cooked Sugar Cured Smoked Turkey

½ cup grated Hemme Brothers Sharp Cheddar Cheese (available in the retail store)

½ bunch diced green onions, finely sliced, plus more for garnish

Olive oil, for frying

Panko breadcrumbs

Gravy, if desired

Preheat oven to 350 degrees. Place bacon or bacon burn ends on a rack set over a baking sheet for 20 minutes and set aside to cool. Cut bacon ends into ¾ to 1-inch pieces or crumble bacon.

In a mixing bowl, whisk 2 eggs until well beaten. Add mashed potatoes, leftover turkey, cheese, bacon, and green onions and stir or use hands to mix until ingredients are well combined.

Place a 10- to 12-inch frying pan on the stovetop and heat 1 tablespoon of oil over medium-high heat.

Pour 2 cups panko crumbs into a pie plate. Form potato mixture into palm-sized patties and roll in panko on both sides and ends. Place three patties in the skillet making not to crowd and fry until golden brown, adding a small amount of additional oil, if necessary.

Serve potato patties while hot and garnish with green onions and, if desired, dip or drizzle with gravy.

Leftover Turkey Soup

Makes 1 gallon

For the stock:

1 meaty turkey carcass from Fantasma’s Finest Sugar Cured Smoked Turkey

3-4 medium carrots, chopped into 1-ich pieces

2-3 ribs celery, chopped into 1-inch pieces

1 yellow onion, quartered

2 bay leaves

3 sprigs thyme

1 tablespoon black peppercorns

1 bunch parsley

Salt to taste

For the soup:

Stock

3 cups chopped carrots

2 cup chopped celery

1 pound Amish noodles (kluski)

3-4 cups chopped smoked turkey

½ bunch cilantro or parsley, chopped

Salt to taste

In a stockpot, place carcass and cover with water. Place stockpot over medium high heat and add carrots, celery, onion, bay leaves, thyme, peppercorns, parsley and salt. Bring stock to a boil then simmer for 3-4 hours. Remove stock from heat and allow to cool 1 to 2 hours. Strain the broth to remove aromatics and place clear broth in the fridge overnight. In the morning, skim fat off the top.

To make soup, heat broth on medium-high heat. Add carrots, celery, leftover turkey and to a boil. Add noodles and cook according to package directions. Taste for salt and stir in cilantro or parsley.

Paradise Smoked Turkey Breakfast Sandwich

Makes 1 serving

Fried egg

Toasted bread

Leftover Fantasma’s Finest Fully Cooked Sugar-Cured Smoked Turkey, reheated

Hemme Applewood Smoked Cheddar Cheese, slice

Sliced avocado

Fry an egg sunny side up. Season egg with salt and pepper. Toast desired bread in a toaster or on a griddle until golden. Layer sandwich with cheese, leftover turkey and avocado. Top with fried egg and remaining slice of bread.

Rise and shine!

Leftover Smoked Turkey and Cream Cheese Corn Nuggets

Makes about 2 dozen

2 cups diced leftover Fantasma’s Finest Fully Cooked Sugar Cured Smoked Turkey

8 ounces cold cream cheese

2 cups frozen whole kernel corn (do not thaw)

2 eggs 

1/2 tablespoon water

All-Purpose flour

Italian-style breadcrumbs

Fantasma’s Finest Bacon Bourbon BBQ Sauce (available in our retail store)

In large mixing bowl, mix leftover turkey, cream cheese, and frozen corn until incorporated - form into “nuggets” about 2 inches long. (alternatively you can form them into patties for slider bun sandwiches)

Place flour in a pie plate, mix eggs with water in another wide mouth bowl and place breadcrumbs in another pie plate. Dip cream cheese nuggets into flour, dredge in egg wash and coat with breadcrumbs.

The nuggets can be deep fried, pan fried, or placed in an air fryer until breadcrumbs are golden brown, about 3-4 minutes, depending on method. Serve nuggets with barbecue sauce.