Chompzza

Zippylip · January 2009

Inspired by a Spanish Omelette (onion & potato), I modify by adding imported Spanish Chorizo & Manchego.

To make, slice the Chorizo very thin & sautee it in olive oil, just until the oil turns a beautiful shade of amber, then remove:

Sautee some thinly sliced onion in the same oil, then remove:

Briefly fry thinly sliced potatoes (you don’t want potato chips here), then remove:

Top the pie shell with mozzarella, the Chorizo, onions & potatoes, then top this with grated Manchego & to the egg: I made a second with the Manchego mixed in with the mozzarella, it was prettier:

WessB · January 2009

You just keep raising the bar my friend....Looks great..

Cincykid · January 2009

Marc,

EVERYTHING you cook looks outstanding! You could put up a post labeled "Turd on a stick" and I would think "That sounds gross but it's Zippy so it has to look and taste great.". After clicking on it I would immediately be hungry (again).

Seriously, I bookmarked your pizza dough recipe and I will be trying that when the wind chills hit the positive double digits. :S

Zippylip · January 2009

thanks Wess, this crust came out well today (never stuck to the hook - you know you are on the right track when that happens), last weekend's came out like crap, trouble stretching it, busted 10 holes in it, it never browned, & it didn't rise well, tasted ok, but today's was a nice come back - you freez'n your ass off lately, like me?

WessB · January 2009

Actually had mine last week stick to the screen on the first run..I think it may have been to thin, and I know it was wetter than normal....what a way to learn, a screwed up pizza is always better than no pizza...Be well my friend.

Zippylip · January 2009

Don, thanks, but pictures can be deceiving, today's pizzas were very tasty, but sometimes the stuff I make looks good but tastes like crap, they go in the 'don't think I'll be makin that again heap' :laugh:

Cincykid · January 2009

I've had a few of those myself but normally you can tell from the pictures...

Ross in Ventura · January 2009

Zippy,
Thanks for another great post!
Ross

vidalia1 · January 2009

DAMN................ :P

lowercasebill · January 2009

you need to write a book titled

GREAT THINGS TO COOK AND EAT THAT YOU WISH YOU HAD THOUHGT OF. TOO BAD YOU DIDN'T.
by zippylip

always an inspration.. tony's is in the mail
bill

Zippylip · January 2009

very cool, looking forward to it. By the way, I picked up these items at Wegman's the other night, I was blown away at their cheese shop, they have everything under the sun

TomM24 · January 2009

Marc:

Lots of good stuff at Wegmans. You don't need it but I have had good luck with their recipes as well. Never had Manchego what is it similar to?

Little Steven · January 2009

Marc,

As usual. That is the same chorizo as I smuggled in from Mexico. I'll certainly drive an hour to Buffalo if they have it at Wegmans. Can't beat the weck there anyway.

Steve

Boss Hogg · January 2009

Marc,
54 years old and I never noticed some of the stuff you cook with in the grocery store until I started reading your posts.Actually, I never spent much time in the grocery store until I got my BGE several months ago. :unsure: Another great looking cook! What are you doing for the game tomorrow?
Brian

Eggtucky · January 2009

hmmm...taters on a za!?...who'd of thunk??..this looks great zippy..think uhm gonna try this one!!...thanks

Susan Egglaine · January 2009

You are not cooking at Ocala? I am 90 percent sure things will work out and I can drive. Would you like for me to bring you some cooking utensils, drive you to the store?

I thought about doing some seafood pizzas, but not after I saw you were coming :laugh:

stike · January 2009

wtf?
did you always cook?

what sucks about this is i'm feeling awfully unoriginal. hahaha

i do the "classic recipe" thing. last night we did steak au poivre, for example. i have the fancy wellington pics, and the paella and all that 'standard' crap. but man. you just go ahead and cook sh!t and it turns out incredible.

zippy: "i think i'll mix peanut butter and chocolate"

hey, by the way. i ate your "kick ya in the sack" rub while sitting at my desk working. haven't even tried it on actual food. poured it into my hand and licked it.

hhahaha

good stuff.

seriously, though, your cooks are always very original.

EmandM'sDad · January 2009

Marc,
Man that looks good! Gives me chorizo heartburn just looking at it. Do you get your's from La Tienda?

JLOCKHART29 · January 2009

You can eat your self to death you know!! Probably sue BGE when you have your first by-pass! (Will you handle my suit when I file

) Pizza is up if I ever get a few days off around hear! Looks great AS ussual.

Zippylip · January 2009

Tom, I don't know how to describe it as compared to other cheeses, it has the texture & moisture of the best aged sharp provolone, but it is much more mild; the flavor is unique. Go grab a nice hunk of it, you'll love it I am sure, it also goes great on fritattas & is best when eaten all by itself

Zippylip · January 2009

Susan, I know you are kidding about not cooking the seafood pizzas, we both know they will be spectacular

; in fact, I will be there to watch & study as I don't think I have ever done one, I haven't had much luck with seafood in general, don't really understand it, & the way I fly into everything half-assed I tend to overcook it most of the time, I don't have the gentle touch necessary to get it right like it should be

Zippylip · January 2009

Stike, yes, I always have cooked, since I was allowed to turn on the stove, my Grandfather lived with us & taught me how to hand make pasta, these are some of the earliest memmories of my life, and it was always about opening up the refrigerator & working with whatever was in there, so creating stuff was more of a necessity than a plan

Chompzza

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