PMGK Archives - Page 3 of 72 - Poor Man's Gourmet Kitchen

Large Calzone 14″ with Ham and Cheese

14″ Calzone with Ham and Cheese with fresh grated Parmesan and chopped Parsley.

The Best Calzone

Make no mistake about it, I have cracked the code to making the most amazing Calzones and it all starts with this Pizza Dough Recipe. Anyone that has used this dough has raved about it so, you should definitely start with that. This Calzone recipe, however, is a basic guide to teach you how to make the best Calzone through and through. Feel free to add or substitute anything you want for the filling but, I highly recommend that you stick with the Ricotta, the Mozzarella and EVERYTHING else about this recipe, so your Calzone will be amazing, too.

Be sure to check out my Stromboli Supreme and, if you’re interested all of Pizza recipes including: Nacho Pizza, Bacon Cheeseburger Pizza and my famous Margherita Pizza. I’ve even got recipes for Ramen Pizza , Pizza Tacos and Italian Cheese Bread.

If you like Chicken Wings with your Pizza, check out my classic Buffalo Chicken Wings, Honey Chipotle Chicken Wings, Wasabi Chicken Wings and/or my Ranch Chicken Wings. These recipes are easy and they’re the best!

YouTube video for a Large 14″ Calzone with Ham and Cheese by PoorMansGourmet.

Ham and Cheese Calzone Ingredients:

1 Pizza Dough, 14″ pizza
4 pc Ham, thinly sliced
8 oz Mozzarella Cheese, grated
2 tbsp Ricotta Cheese
Kosher Salt and Pepper to taste the Ricotta and Mozzarella Cheese.

Egg Wash
1 egg, beaten
Kosher Salt and Pepper the outside of the Calzone before baking.

Topping
2 tbsp Olive Oil
1 tsp Italian Seasoning
1 Garlic Clove, chopped
1 pinch Kosher Salt & Pepper

1 tbsp Parmesan Cheese, freshly grated
1 tbsp Fresh Parsley, chopped

Be sure to follow the instructions in the Calzone video tutorial and bake at 475° Fahrenheit for 7 to 10 minutes or until golden brown, then slice and serve.

Berry Sangria

The Best Sangria

I’ve written and posted a Sangria recipe previously before. That’s not to say that it isn’t the best for it’s genre but that recipe is entirely different, in essence, compared to this one. That Sangria recipe, was a Peach Sangria and it is amazing. This, however, reprises ingredients that make up the general flavors in a particular Mexican soft drink called, “Sangria Senorial”. I’ve included a berry medley in this Sangria recipe to make it different yet full of fruit and fresh flavor, still. Though Sangria is traditionally served with similar ingredients, this recipe is very different and, in my opinion, this is the best sangria.

Sangria Senorial

I don’t think that most of you are aware of my previous work history, experience and/or previous background because I’ve only shared bit’s and pieces from post to post. I am a certified welder and crane operator, among many other things. The point I’m trying to make is that this drink, Sangria Senorial, was on the food trucks that would visit the construction sites and jobs that I’ve worked on for over 20 years. As you may or may not know, many of these food trucks are owned and operated by Hispanics so, I’ve eaten my fair share of Mexican food over the years. This drink, in particular, was usually among the soda selections and one of my favorites to drink with my lunch. It’s a sparkling non-alcoholic Sangria with natural and artificial flavorings or soda. This drink has heavily influenced the way I’ve decided to write this recipe. It’s not the same, by any means, but it does have similar properties but with Alcohol, instead.

1 750 ml bottle of Anciano Reserva 2013 Spanish Red Wine.

Sangria Red Wine

Since Sangria originates from Spain and Portugal, it’s only fitting to use a Spanish red wine so, I picked up this cheap $10 dollar bottle of wine from my state liquor store for this recipe. You may or may not know that I make my own wine and I teach you how to do it as well. But, as I mentioned, for the purposes of this recipe, I felt that it was fitting to use a Spanish Red Wine but, you use what you have. I know that some folks recommend darker wines like a Pinot Noir. Personally, I think that it makes sense to use dry burgundies because Sangria is deluded down and sweetened with so many other ingredients, including fruit, that the balance comes together perfectly.

Berry Sangria Ingredients:

3 cup Red Wine, 1 750 ml bottle
2 cups Dr Pepper
12 oz Mike’s Hard Lemonade
1/2 cup Simple Syrup
1/4 cup triple Sec
1/4 Cherry shnapps
1/4 cup Brandy
1 lbs Frozen Berry Medley, raspberries, blueberries, blackberries & strawberries

Follow the instructions in the Berry Sangria Video Tutorial and I’ll show you exactly how to make this fruity wine beverage.

Berry Sangria video tutorial by PoorMansGourmet

King Crab Legs Baked, Grilled or Steamed

2 lbs of cooked Alaskan King Crab Legs on a sheet pan with butter.

Delicious King Crab Legs

Out of all seafood, I’ve got to admit that King Crab Legs are my all time favorite thing to eat. I love Snow Crab and Dungeoness Crab too but nothing, to me, is so satisfying as rewarding your self with a hefty sized piece of crab meat dipped in garlic butter. The flavor is so rich and sweet and it literally does melt in your mouth. The only problem is that they’re usually horribly expensive. I believe, however, that there is a time and place for everything, special occasions like birthdays and holidays have always warranted a place in my heart to splurge a little, even on a budget.

2 pound package of frozen Red King Crab legs labels $24.98/lb, total price $50.83!

King Crab Legs Market Price

The market price of seafood changes like anything else judging by the supply and demand. The only problem is is that it’s a little bit more unpredictable than, let’s say, beef or cattle because no one really knows how much is actually available. All we can do is judge the market by the previous and current catch recorded by quality control and government observers that keep track of the numbers.

I worked in Alaska, for a time, on a fishing factory trawler so, I know a little bit about how it works. I lived on a 220 ft fishing boat, out at sea, for 3 to 4 months at a time, depending on the fishing season. The difference with crabbing is how much further north they have to go and how much colder it gets. Crabbing is considered to be one of the most dangerous and deadly professions in the world. If you’ve ever caught an episode of Deadliest Catch, you know what I’m talking about.

All things considered, there are many other factors that go into pricing King Crab Legs when they hit the market. I can tell you that the price jumped 3 dollars more per pound, when I decided to film this video, from the previous week. If you want to know how I’ve gotten them cheaper, and I mean 1/3 this cost, check this out.

Frozen King Crab Legs

It’s no secret that when we buy King Crab Legs we’re usually buying them frozen but did you realize that they’ve already even been pre-cooked. So, cooking these up at home really isn’t going to be that difficult because all we need to do is reheat them. They can easily be over cooked, though, so that’s something you should avoid at all costs. Following these simple methods should help you cook your crab perfectly and without complications.

Fully Cooked King Crab Legs and one thigh meat portion removed from the shell.

King Crab Legs Baked, Grilled or Steamed by PoorMansGourmet.

Baked, Grilled or Steamed King Crab Legs

The 3 most common ways to cook and/or reheat King Crab Legs is baked in the oven, barbecued on a grill or, the most popular, steamed in a large pot on a stove top. In this video tutorial, I demonstrate how to do all three with ease and I’ve listed the cooking time and temps, for each process, down below.

King Crab Legs Time and Temperature

Baked: 425° F 15 minutes

Grilled: 400° f 20 minutes

Steamed: 2″ Boiling water 8-10 minutes