Smoked Spice Pulled Pork Calzones

Smoked Spice Pulled Pork Calzones

The great thing about taking the time to make our slow cooked dry rubbed pulled pork on the weekend is the amazing things you can do with the leftovers early in the week. Last week, I also made some pizza dough to freeze on the same day that I made the pulled pork. We always have some sort of homemade tomato sauce in the freezer as well, so earlier in the week all I had to do was take those things out of the freezer in the morning and we were enjoying these fantastic calzones as an early dinner in no time.

The tomato sauce we used on this occasion was actually roasted tomato jam which is fantastically flavorful but use any tomato sauce that you like or just have on hand.

Find our recipe for our Slow Roasted Dry Rubbed Pulled Pork by clicking here.


Calzone Dough: makes enough for 8 calzones

• 3-4 cups all purpose flour
• 1 packet instant yeast
• 2 tbsp extra virgin olive oil
• 1 ¼ cups lukewarm water
• ½ tsp sea salt

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 6-8 portions and allow to rest for 20 minutes before rolling your dough into the desired size; about 10 inch circles for calzones.

I often make the dough the day before, brush the individual portions with olive oil and store in a covered container overnight. I use this dough straight from the fridge with no problems.

Roasted Tomato Jam

• 6 medium vine ripened tomatoes diced
• 2 cloves minced garlic
• 4 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon brown sugar
• splash balsamic vinegar

Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

Preheat your pizza stone in middle rack of your oven for half an hour at 500 degrees F.

Stretch or roll your calzone dough into 10 inch rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the calzone to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your dough round is sliding on the cornmeal base before adding your toppings. 

• 4 ounces cooked pulled pork per calzone
• 1 1/2 ounces part skim mozzarella or provolone cheese per calzone

Spread roasted tomato jam over half the round leaving a 1 inch border. Top the sauce with the other filling ingredients, ending with the cheese and fold the dough over the filling. Pinch the edges together by folding the bottom layer of dough slightly over the top crust and pressing to seal. Brush the tops of the calzones lightly with a simple egg wash of 1 egg whisked with 2 tbsp water.

Shake your peel to make sure the calzone is not stuck. Slide the calzone onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for about 10 - 15 minutes or until top crust is evenly brown. Cooking times will vary depending upon your oven. Bottom and top should be nicely browned. Allow calzones to sit for 5 minutes before cutting and serving.

Smoked Spice Pulled Pork Calzones

Roasted Tomato Fennel Lobster Bisque

The first lobster bisque I ever tasted was served at Chateau Montebello Hotel in Montebello, Quebec many years ago. I was not a big fan of seafood at the time but was very impressed by the rich soup with the lightly herbed flavor of tarragon. I credit that bisque with making me more open to seafood flavors which I have grown more and more to appreciate over the years.

As an homage to that beautiful bisque, I have created this lobster soup version which we thoroughly enjoyed a couple of weeks ago. Small cups of this soup make a wonderful first course at any dinner party or celebratory meal. It could also be the star of the show if served as the main course at a special lunch.

3 lbs shelled lobster, steamed

Don't overcook the lobster, a slight under cooking is best at this point as it will be added back tot he bisque later. Save 2 cups of the steaming liquid.

Shell the lobster over a large bowl to catch any liquid. Separate the meat from the body and claws and chop it into a 1/2 inch dice to add back to the bisque later. Whole shelled claws on top of the soup make a beautiful, impressive presentation.

Simmer the shells and any liquid in the bowl along with the 2 cups of  the steaming liquid and:

6 cups water

1 small chopped onion

3 cloves roughly chopped garlic

3 tbsp chopped tarragon or dill
2 stalks celery

1 carrot

6 peppercorns

Simmer very gently together for about 30-45 minutes. Strain through several layers of cheesecloth to create a clear broth.

While the stock simmers, get started on the roasted tomatoes and fennel.

8 large ripe tomatoes diced
1 large fennel bulb diced
1 medium red onion diced
2 cloves chopped garlic
4 tbsp olive oil
2 tbsp honey

3 tbsp balsamic vinegar
Salt and pepper to season

Toss all ingredients together in a shallow baking dish and bake at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the tomato and fennel reach a good chunky consistency. Puree this mixture well in a blender or food processor and pour into a soup pot. Add.

6 cups seafood stock stock (salt free or low sodium are best)

2 tbsp chopped fresh tarragon (dill is good too)

Simmer for 20-30 minutes or until the soup reaches your desired consistency. Taste and do a final seasoning of salt and pepper if necessary. Add the chopped lobster meat to the soup and simmer for just a couple of minutes before doing a final seasoning of salt and pepper, stirring in a squeeze of lemon and serving with a drizzle of heavy cream.

Roasted Tomato Fennel Soup

This is such a simple soup but oh so flavorful with oven roasted tomato and fennel with a little earthy thyme and fragrant smoked paprika and a touch of spice. This would make an ideal starter course or a fantastic lunch. We freeze it in individual portions as a terrific alternative to having to use a can opener for a quick meal any time.

Serves 6
8 large ripe tomatoes diced
1 large fennel bulb diced
1 medium red onion diced
4 cloves chopped garlic
4 tbsp olive oil
2 tbsp brown sugar
1/2 tsp crushed chillies (optional)

3 tbsp balsamic vinegar
Salt and pepper to season


Toss all ingredients together in a shallow baking dish and bake at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the tomato and fennel reach a good chunky consistency. Puree this mixture well in a blender or food processor and pour into a soup pot. Add:

8 cups vegetable stock (salt free or low sodium are best)

2 tbsp chopped fresh thyme
2 tbsp smoked paprika

 

Simmer for 20-30 minutes or until the soup reaches your desired consistency. Taste and do a final seasoning of salt and pepper if necessary. Serve.

Seafood Lasagna with Roasted Fennel Tomato Sauce

 

I've tried quite a few seafood lasagnas in restaurants over the years but it is difficult to find one where the seafood is not overcooked because of the cooking method. Some others have had quite heavy sauces with far too much garlic or herbs which overpower the delicate taste of the seafood. When adding herbs, I usually do it at the last minute so as not to over-saturate the flavor of the sauce. Truthfully, the mellow anise-like flavor of the roasted fennel is enough in this sauce and you can leave out the herbs if you like.

In this recipe the sweet, rich flavor and perfectly cooked texture of the seafood is what is important. Get all the individual elements right and this is simply the perfect seafood lasagna.

 

Serves 4-6

Roasted Fennel Tomato Sauce

1 to 2 pounds ripe Roma tomatoes diced
1/2 large fennel bulb diced
1/2 medium red onion diced
2 cloves chopped garlic
4 tbsp olive oil
2 tbsp brown sugar
1/4 tsp crushed chillies (optional)
Salt and pepper to season

Toss all ingredients together in a shallow baking dish and bake at 350 degrees F. Cook for about 50 -60 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the sauce reaches a good chunky consistency. Puree the sauce in a blender or food processor and transfer to a saucepan.

Add:

2 1/2 cups plain tomato sauce

2 tbsp chopped fresh tarragon or dill (optional)

Simmer for 10-15 minutes.

Pasta

4- 6 sheets fresh lasagna pasta, cooked

You can use store bought fresh pasta or make your own fresh pasta.
Find a good basic fresh pasta recipe (along with a great recipe for Parmesan Chicken Lasagna) here:
http://www.rockrecipes.blogspot.com/2007/11/parmesan-chicken-lasagne.html

Cut the cooked pasta into about 3x4 inch rectangles. You will need 4 rectangles per serving.

Seafood

Use whatever combination of seafood that you like or is in season. Practically any seafood works in this recipe. In this version, to make about 6 servings I've used:

1 pound cooked lobster, sliced or chunked

1 pound large scallops
1 pound shelled, de-veined  shrimp

I steamed a 1 1/2 to 2 pound lobster for about 15 minutes, let it cool slightly, then removed the meat carefully from the shell and cut it into slices or chunks.

The scallops are lightly seasoned with salt and pepper and pan seared in a hot cast iron pan for just a couple of minutes per side.

I sauteed the shrimp quickly  for only a few minutes with a half clove of minced garlic and a couple of tablespoons of  salted butter.

To construct the lasagna, spoon some sauce onto the individual serving plates and lay down the first layer of pasta. Add a layer of scallops, cover with sauce and add another layer of pasta. Next add a layer of shrimp, more sauce and another layer of pasta. Finally add a layer of pasta, more sauce and the final layer of pasta.

Spoon a little more sauce over the lasagna and top with a 1/4 inch thick slice or two of fresh mozzarella. Melt cheese under the broiler for just a minute or so and serve.

Roasted Tomato and Grilled Corn Salsa

4 plum tomatoes diced
2 cloves minced garlic
½ tsp salt
½ tsp freshly ground black pepper
2 tbsp olive oil

Toss all together in a 9x9 inch glass baking dish and roast for about 30 minutes tossing occasionally. Most of the liquid should be steamed off the bottom of the pan.

Remove from oven and add
½ a small red onion diced small
1 large roasted red pepper diced small
1 large roasted orange pepper diced small
1 minced jalopeno pepper (optional)
2 large ears grilled corn, removed from cob
Zest and juice of 1 lime
½ tsp ground cumin
¼ cup chopped fresh cilantro
1 tablespoon brown sugar
1-2 tablespoons hot sauce

Salt and pepper to season

Toss all ingredients together and allow the salsa to sit, covered, in the refrigerator for a couple of hours before serving.