About the Dish

8 ounces Chicken Breast
1/2 teaspoon Beautiful Briny Sea Campfire Salt
1 Onion
1 stalk Celery
2 ounces Sweet Peppers
2 tablespoons Barbecue Sauce
4 sprigs Parsley
3 ounces Asiago Cheese
8 ounces Pizza Dough
2 ounces Salad Greens
Per Serving
Calories 700
Total Fat 27 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 1410 mg
Total Carbohydrates 66 g
Dietary Fiber 9 g
Sugar 9 g
Protein 48 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Bourbon Barrel Ale

Kentucky Bourbon Barrel Ale from Alltech's Lexington Brewery and Distillery starts as a 6.0% red ale before it goes into the bourbon barrel for six weeks to give it the distinctive bourbon characteristics. Other breweries use bourbon barrels, so what is special about Kentucky Bourbon Barrel Ale? Well, the barrels are fresh, coming directly from the distilleries, which means they are wet, unlike the barrels most brewers use. There is a lot more bourbon in the barrels to impart flavor in the beer. In fact, the beer pulls over three gallons of bourbon from the barrel, raising the abv to 8.2% while imparting that over-the-top bourbon flavor into the beer. Bourbon and barbeque go together, which is why this bourbon beer is the perfect complement to a barbequed chicken calzone.

Nero d’Avola – Sicily, Italy

Italy meets the South with this dish, and barbecue sauce will throw an interesting pairing opportunity into the mix. I want to keep it Italian, so I am going as far south as possible with this one - Sicily. Here, Nero d’Avola is the king of red grapes and it makes for a medium bodied wine that has punchy red fruit and just enough structure calzones with BBQ.

METHOD

1
• Heat oven to 425° F. • Season chicken on all sides with a total 1/4 teaspoon Campfire salt.
2
MISE EN PLACE • Peel and finely chop 1/2 cup onion (save remaining onion for another use.) • Chop celery. • Discard any pepper stems and seeds. Thinly slice flesh. • Pick and chop parsley leaves.
3
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to cutting board.
4
• Return pan to medium-high heat. Add measured onion and celery. Cook, stirring, until vegetables are tender, about 3 minutes. • Stir in peppers, 2 tablespoons barbecue sauce and 1/4 teaspoon Campfire salt. Cook, stirring, until peppers wilt, about 1 minute. • Transfer mixture to a bowl.
5
• Shred chicken. Add chicken and any resting juices to vegetables. • When mixture cools slightly, stir in parsley and half of Asiago.
6
• Halve pizza dough. • Grease 1 or 2 baking sheet(s) with 1/2 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.) • Stretch each dough piece into an 8-10 inch circle. • Transfer to prepared baking sheet(s). Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
7
• Pile about 3/4 cup filling off-center in each calzone, leaving a 1/2-inch edge uncovered (you may have leftover filling). • Fold dough over filling to create a half-moon. Crimp edge to seal. • Brush tops with 1/2 teaspoon olive oil. Sprinkle with remaining Asiago, and Campfire salt and pepper to taste.
8
• Bake in oven until deep golden-brown, 15-17 minutes. • Remove from oven. Let calzones rest 5 minutes. • Divide mixed greens between 2 plates, and drizzle with 1 teaspoon olive oil. • Serve calzones with greens and remaining sauce for dipping. Enjoy!
9

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