recipe

The Ultimate Ribeye Showdown!

Treat your patio daddio with a steak showdown! You can't lose with a juicy ribeye. An already impressive cut, the dramatic bone just guilds the lily. But have you considered a pork ribeye? Fantasma's Finest heritage pork is succulent, and we think every bit as impressive, yet wayyy more budget friendly. Stage your own showdown and tell us what dad says!

Paradise Pork and Beef Ribeye Showdown
Makes 6 servings

1 (2.5-pound) Fantasma's Finest Frenched Ribeye Beef Steak
1 (2.5-pound) Fantasma's Finest Ribeye Pork Chops (two pieces)
3/4 teaspoons dried thyme, divided
4 tablespoons butter
1/4 cup chopped parsley
Course sea salt
Serving suggestions: Roasted potatoes, roasted asparagus

Rub each ribeye with 1/4 teaspoon thyme.

Sear beef steaks in a grill pan or on the grill over high heat for 6 to 8 minutes, flip and sear on the reverse side. When nicely browned, allow beef steak to continue cooking beef steak at 350° F. for 20 minutes or until medium-rare to medium at 138-140° F. on a meat thermometer.

Sear the pork steaks in a grill pan or on the grill over high heat for 5 to 6 minutes, flip and sear on the reverse side. When nicely browned, allow pork steaks to continue cooking at 350° F. for 20 minutes or until at least 145° F. on a meat thermometer.

Top steaks with pats of butter, a generous sprinkling of chopped parsley and coarse sea salt. Allow the steaks to rest 5-10 minutes before serving.

Suggested sides: Roasted potatoes seasoned with harissa and olive oil plus roasted asparagus with diced cherry tomatoes and garnished with Parmesan cheese.

To slice beef ribeye and pork ribeye: Remove the bone then slice crosswise.

Bacon Popcorn

Makes 4 servings

1/2 pound Fantasma's Finest Sugar Cured Smoked Bacon

2-3 tablespoons reserved bacon fat

1 cup popcorn kernels

A few shakes of Excalibur Sweet & Sassy Garlic Pepper (available in our retail store)

Cook bacon by whatever method you prefer until it is crisp. Strain the bacon fat into a clean container; you will have more than you need for this recipe. Place bacon strips on a paper towel to blot any excess grease and allow to cool. Slice strips into bite-size pieces; set aside.

Add bacon fat to the bottom of a Dutch oven or a stovetop popcorn popper and warm the fat over medium heat until it returns to liquid. Add 2-3 popcorn kernels, place the lid on the pan and wait for them to pop.

Remove the lid and add the remaining kernels. Cover the pan with the lid and allow corn to pop, shaking slightly every 30 seconds so it does not burn, and until the popping sounds cease.

Remove the pan from the heat. Carefully remove the lid and season the hot popcorn with the seasoning blend, add bacon pieces and serve while hot, although it also tastes good cold!

Wagyu Cheeseburger Deluxe

Makes 2 burgers

1 pound (2 8-ounce patties) Fantasma's Finest Wagyu Beef Patties

1 pound Fantasma's Finest Shoulder Bacon

8 ounces sliced mushrooms

1/8 teaspoon salt

1/4 teaspoon thyme

1/4 teaspoon oregano

Splash of white wine

Pepper, to taste

2 slices smoked Gouda cheese

2 eggs

2 high-quality hamburger buns

Lettuce leaves

Boys Grow Jalapeño Mustard (available in the retail store)

In a cast-iron skillet over medium-low heat, cook shoulder bacon to desired done-ness, reserve fat in the pan.

Sauté mushrooms in the bacon fat over low heat with salt, thyme and oregano until the mushrooms release their moisture and turn brown and tender; add a splash of white wine toward the end of the cooking time, about 5-7 minutes; set aside but keep warm.

Preheat oven to 350° F.

Meanwhile, turn the heat up under the skillet. Season burgers with salt and pepper and sear both sides of the burgers making sure not to crowd them in the pan. Place the burgers on an oven griddle pan, place in oven, and finish cooking until the burgers register 160° F. on a meat thermometer. Two minutes before the burgers arrive at the desired temp, add a slice of cheese to each burger and allow to melt. Remove burgers from the oven and allow to rest.

As the burger cooks, return to the skillet and fry two eggs sunny side up.

To assemble: Split buns, layer bottom half with lettuce greens, a slice of bacon, a cheeseburger patty, top with mushrooms and finish with a well-seasoned fried egg, add mustard to top bun. Enjoy!

Paradise Brats & Local Beer Flight

Fantasma's Finest Brats

KC Bier Co. Kolsch

Fantasma's Finest Habanero Mango Brats

Fields and Ivy Pilsner

Fantasma's Finest Asiago Chive with Mozzarella

Vine Street Brewing Co. Maris American Pale Ale

Fantasma's Finest Apple Brats

Martin City Belgian Style Abbey Ale

Asian Beef and Noodles

Makes 8 servings

2 pounds Fantasma's Finest Beef Stew Meat

1 packet vegetable soup mix (such as Knorr Vegetable Recipe Mix)

2 cups Asian Spice Stock (use beef or chicken broth if desired)

1 pound wide Amish noodles

Chopped parsley, for garnish

Chile crunch, for garnish

In a slow cooker, add stew meat, soup mix and broth. Cook stew mixture on low for 8 to 10 hours. Cook noodles according to package directions until al dente; drain and rinse quickly with cold water to stop the cooking process. Stir noodles into the slow cooker. To serve, garnish with parsley and chile crunch.

Asian Spice Stock

Makes 1 gallon

1 Fantasma's Finest Smoked Turkey Carcass 

6-8 star anise

2-3 cinnamon sticks

1/2 teaspoon fennel

1 teaspoon tri-color peppercorns

1 bay leaf

1-inch knob ginger, sliced

1/2 cup low-sodium soy sauce

2 tablespoons brown sugar

2-3 green onions, sliced into 1-inch pieces

1 handful parsley

Place the carcass in a stockpot and fill with enough water to submerge the carcass. Add all ingredients and bring to a boil. Turn down the heat and allow the broth to simmer for several hours. Allow broth to cool, skim white fat and use broth in a recipe, or portion into freezer containers for later use.

Paradise Bloody Mary with Meat Stick Straw

Makes 1 drink

1 cup spicy vegetable juice, such as V8

1 ounce locally produced Of The Earth Beetroot Spirit, or your favorite vodka

2 teaspoons creamy horseradish

1/8 teaspoon black pepper

2-3 dashes Worcestershire sauce

2 dashes Tabasco, or other hot sauce

A dash celery seed

Garnishes:

1 stick celery

1 Fantasma's Finest Jalapeno Snack Stick, flavor of your choice

1 slice Fantasma's Finest Jalapeño or Black Pepper Bacon, cooked to desired preference

1 Fantastma's Finest Bleu Cheese Olives

1-inch square cube Hemme Brothers Apple Smoked Cheddar

Ice

In a blender, combine vegetable juice, beetroot or vodka, horseradish, black pepper, Worcestershire, Tabasco or other hot sauce and celery seed in a blender. Pour tomato mixture over ice in a beer glass.

Garnish cocktail with celery and meat straw*. Thread bacon, olives and cheese on a bamboo toothpick and serve across the mouth of the glass.

*To make a snack stick "straw", use a bamboo skewer and carefully work from both ends to hollow out the middle to create a straw. Make sure to keep the skewer as straight as possible, avoiding poking out on the sides. (Do not allow the meat stick to remain liquid for more than 30 minutes or the hole may close!)

Extra-Cheesy Bacon-Wrapped Meatloaf

Makes 8 servings

1 pound Fantasma's Finest Sugar Cured Jalapeño Bacon

1 pound Fantasma's Finest Ground Beef

1 pound Fantasma's Finest Ground Pork

1 cup Italian breadcrumbs

2 teaspoons Mexican oregano

1 teaspoon garlic powder

Salt and pepper, to taste

2 eggs

3/4-1 cup High-Temperature Cheddar Cheese Bits (available in our retail store; this cheese is the same product we use in our flavored bratwursts)

1 cup of your favorite barbecue sauce (we used Fiorella's Jack Stack Original Barbecue Sauce), plus more for serving

Fresh chopped parsley, for garnish

Preheat oven to 350° F. Place a rack on a baking pan and set aside.

On a flexible surface such as silicone baking mat or parchment paper, weave a 5-slice by 5-slice square, alternating the strips under and over. You may wish to alternate fat and thin ends of the strips to make a tighter weave. Set the bacon blanket aside.

In a large mixing bowl, add beef and pork. In a small bowl, combine breadcrumbs, oregano, garlic powder, salt, and pepper with the eggs, mixing with a fork to create a smooth binder. Add the binder to the beef and pork and knead with your hands until thoroughly combined. Add cheese bits and combine until evenly spread through the mixture.

To test the final consistency of the meatloaf, hold your hand upside down; the meat mixture should stick to your hand. Kneading and mixing are important to get enough protein extraction, so the meatloaf stays together and isn't crumbly.

Form the meat into a loaf shape and place on the rack. Carefully slide the bacon weave onto the loaf and tuck the ends under the loaf. If necessary, use a few toothpicks to secure any stray bacon ends.

Baste the bacon with barbecue sauce and bake in the oven for 1 hour. Check the meatloaf with a meat thermometer and continue basting with sauce and cooking up to 20 more minutes, or until the internal temperature reaches 160° F.

When fully cooked, remove the meatloaf and allow it to sit for 10 minutes before slicing. Garnish with parsley and serve more barbecue sauce on the side, if desired.

One-Pot Chicken and Rice with Artichokes and Green Olives

Makes 6 servings

1 whole Barham Family Farm Young Chicken, giblets removed, available at Paradise Locker Meats retail store)

1 teaspoon vegetable oil

Salt and pepper, to taste

1 lemon, cut in half, quarter half, slice the other half

1 bunch thyme

1/2 cup chopped Fantasma's Finest Marinated Artichokes, plus 1/4 cup jar marinade (available in retail store)

6 Fantasma's Finest Stuffed Blue Cheese Olives, thinly sliced (available in retail store)

2 cups water

1 chicken bouillon cube, such as Knorr's

1/4 cup white wine

1/4 teaspoon crushed saffron threads

1 1/2 cups long grain rice, such as basmati

Garnishes, if desired: 

Charred lemon slices

Crumbled feta cheese

Chopped marinated artichokes

Sliced olives

Chopped parsley

Preheat the oven to 350° F. 

In a deep cast-iron pot with a tight-fitting lid, heat the vegetable oil. Rinse chicken and pat dry with paper towels. Season chicken generously with salt and pepper and place breast side down, cooking 5 to 10 minutes or until golden brown. Carefully flip the chicken with tongs and brown the opposite side. Add quartered lemon and thyme to the chicken cavity.

In a large microwave-safe measuring cup, bring 2 cups of water to a boil. Add 1 foil-wrapped bouillon cube to the water and stir. Add marinated artichoke juice and white wine to make 3 cups of liquid. Add the liquid to the pot, pouring into the spaces around the chicken instead of over it. Allow the liquid to come to a boil. Add rice and use a spatula to make sure to remove any grain clinging to the chicken as the grains will not cook unless submerged. Carefully sprinkle the olives, artichoke and saffron threads around chicken and over the rice. Place the lemon slices over the top of the chicken. Place the lid on the pot and place in the oven for 40 minutes.

Turn the oven to broil.

Remove the lid on the pot and cook the chicken and rice for 10 minutes or until the internal temperature on a meat thermometer registers 165° F. Allow the chicken to rest for 10 minutes before carving. Remove the meat, chop or shred and stir into the rice, scraping the sides of the pan to get all the crispy rice bits. 

Add parsley and stir the chicken and rice. Garnish with lemon slices, feta, additional artichokes, and olives, if desired 

Jalapeño Bacon Roses

Makes 12 roses

1 pound Fantasma's Finest Jalapeño Bacon

1 quarter cup whipped cream cheese

1/2 a large jalapeño, finely minced

Fresh basil

Preheat the oven to 375° F.

Take a slice of bacon and roll it into a "rose" and secure it at the bottom with a toothpick. Continue to roll up 12 buds and place each upright in a muffin pan. Bake the bacon for 20-30 minutes, depending on your preference for doneness. Remove muffin pan from the oven and place bacon roses on a paper towel to blot excess fat.

In a small bowl, combine cream cheese and jalapeños. Use a piping bag to fill the hole of the bacon with cream cheese.

Use basil sprigs to create a rose bush and serve.

Italian Wedding Soup

Makes 12 servings

1-pound Fantasma's Finest Ground Beef

1-pound Fantasma's Finest Heritage Ground Turkey (available in our retail store)

2/3 cup Italian breadcrumbs

1 egg

1 teaspoon minced garlic

1/2 teaspoon garlic powder

1 teaspoon dried Italian herb seasoning

1 tablespoon vegetable oil

1 cup chopped onions

2 celery stalks, thinly sliced

1 (1-pound) bag crinkle cut carrot chips, (cut any large chips in two so carrots are roughly the same size)

12-14 cups smoked turkey or chicken stock (preferably made from a Fantasma's Finest Sugar Cured Smoked Turkey carcass, see our recipe for Smoked Turkey Noodle Soup)

1 cup whole wheat pearl couscous or

1 cup (5 ounces), or more, shredded kale

Shredded Parmesan cheese, for garnish

Preheat the oven to 350 degrees. Spray a baking sheet with vegetable cooking spray.

In a mixing bowl, combine beef, turkey, breadcrumbs, egg, garlic, garlic powder and Italian herb seasoning. With your hands, combine the ingredients and form in 42 meatballs, placing them on the prepared baking sheet. Bake meatballs for 20 minutes. Remove from the oven and set aside.

In a stock pot, add oil and heat on medium-low heat. When the oil is warm, add the onions, celery and carrot chips and sauté until crisp tender, stirring occasionally. Add the stock and bring to a boil. Boil the stock and vegetables for 5-10 minutes, or until carrots are crisp-tender.

Add couscous and cook on low heat for 20 minutes with a cover on the pot.

When the couscous is cooked, add meatballs and kale until the kale is slightly wilted and meatballs are warmed through. Serve immediately with cheese.

Chorizo Cheese Dip

Makes 1 1/2 quarts

1 pound Fantasma's Finest Chorizo

1 pound processed cheese food (such as Velveeta TM), cut into 1-inch cubes

1 (8-ounce) can tomatoes and onions (such as Rotel TM), drained

1/2 of a (4-ounce) can Hatch green chiles, reserve 1 tablespoon for garnish

1 teaspoon cumin powder

Tortilla chips or items for dipping

Crumble the chorizo into a 12-inch skillet and cook over medium heat for 5 minutes, occasionally using a spatula to break up the meat. Drain the fat off the chorizo and place 3/4 quarters of the pound into a 1 1/2-quart slow cooker, reserving the rest for garnish. Add cheese, tomatoes, chiles and cumin to the slow cooker insert and cook covered on high for 1 1/2-2 hours. Garnish cheese dip with remaining chorizo and chiles. Serve with tortilla chips.

Beef Short Rib Tacos

Makes 12 tacos

1 (2.5-pound) package Fantasma's Finest Beef Short Ribs

All-purpose flour

2 teaspoons R Butts R Smokin' Honey Chipotle BBQ Seasoning (available in retail store)

1 tablespoon salt

1/4 teaspoon black pepper

1 tablespoon vegetable oil

5-6 guajillo peppers

1 1/2 to 2 cups water

1/2 cup chopped yellow onion

3 large cloves garlic

1/2 cup white wine vinegar

1 tablespoon Mexican oregano

3 whole allspice berries

1 stick cinnamon

1 (12-ounce) can Mexican-style lager beer (we used Boulevard Brewing's Southwest Blvd Lager with Salt & Lime)

2 (10-count) packages Yoli Tortilleria Flour Tortillas (made with pork fat from Paradise Locker Meats!)

Pico de gallo, for garnish

Chopped cilantro and lime wedges, for garnish

Pat short ribs with a paper towel. On a plate, use a fork to combine flour, BBQ seasoning, salt and pepper. In a deep skillet, heat oil and sear ribs on all sides then place in the slow cooker.

Remove the stem and slit the pepper with kitchen scissors to remove seeds and veins. Put the peppers in a small saucepan and add water. Bring the water to a boil and allow the peppers to soften, up to 5 minutes; reserve the cooking water.

In a blender, place the onion, garlic, vinegar, oregano, allspice berries, cinnamon and peppers. Strain the cooking liquid to remove any remaining seeds and add to the blender. Liquefy the peppers to create a wet rub. Pour the rub over the short ribs. Add beer to the slow cooker and cook on high for 6 hours. Shred the meat with two forks and reserve the meaty cooking liquid for pasta or mashed potatoes. (Thicken with a cornstarch slurry, if desired.)

In a small skillet, warm the tortillas and fill with taco meat, garnish with pico de gallo, crema and chopped cilantro.