Lugar Ribeye Gorgonzolazza & Trench

Zippylip · February 2009

MUST TRY ALERT - Pizza topped with Peter Lugar’s Steak Sauce, Gorgonzola & Ribeye, out of this world good.

The trench is pizza dough (shaped for the day), topped after cooking with Mrs. Zippy’s favorite munchies (hot peppers, cheese, bomba... all the goodies) for a great appetizer. I lost the trench on most of it :( , last time I made these the trench stayed nice & deep & held the toppings much better, but you get the idea:

Ross in Ventura · February 2009

Good job Zippy, you told the story!

Ross

"Sparky" · February 2009

Looks great Marc :woohoo: That Bomba is addicting eh?

The canucks plan is working

Zippylip · February 2009

absolutely, like a charm it is working, bastids :evil:

Mike in Abita · February 2009

I really like the way you cook. :cheer: Bravo

Zippylip · February 2009

thanks Ross, but maybe not the whole story, Mrs. Zippy really liked it

Zippylip · February 2009

Grazie Mike, not pictured, multiple Sam Adams, so it all slid down very nicely too :silly:

lowercasebill · February 2009

i've been looking at the lugars since i i saw the steak special on the tube,, do you like it???
nicely done for V day ... hope mrs zippy is happy. if mrs zippy is happy ...............

Zippylip · February 2009

The Lugar sauce is very interesting, it's the first time I tried it. It is unique. It tastes like a cross between regular old steak sauce & cocktail sauce, & is also fairly sweet. The horseradish is pronounced, not to be hot, but the flavor is very apparent. Overall it is very good, & worked great in this application vs. the saltiness of the gorgonzola, this is a do-over absolutely, going in the repertoire

Austin Smoker · February 2009

I was just outside doing some BBBR wings and burgers for our kids and their friends....and thinking to myself....I haven't seen alot from Zippy lately.

Then this? Freaking greatness!

Boss Hogg · February 2009

Zips-
OK, here's the deal. I'll come shovel your snow(which it's doing here right now), mow your grass, and rake your leaves, if you make me your cooking apprentice!
BC

Zippylip · February 2009

thanks Brad, haven't really been doing too much new stuff lately, kinda burnt out I guess

Zippylip · February 2009

do you do plumbing :laugh: ; whatcha cook'n tonight for missus Hogg

Boss Hogg · February 2009

Zips-
Her favorite cook on the egg is the maple glazed salmon, so, of course, I made that. Went to the seafood market today and had them pick out 3-10oz. pieces of salmon. I told them I wanted thick ones, which they gladly sorted out. Just for something different (ya know, "the spice of life...blah blah blah", tried it with John Henry's Maple Suger Rub. It was good, but, believe it or not, missed a little bit of the spice of DP. BTW, picked up some supplies for ABTs today. I'm trusting you on this :S
Brian

Unknown · February 2009

just remember to really clean them out good & you'll be fine:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=566859&catid=1

FlaPoolman · February 2009

Now thats a different kind of cheese steak. Your over the top with these creations Marc.
I have an extra bottle of Blues Hog original I can bring to Ocala for you if you want it.

Unknown · February 2009

Pat, that jar screams out for the blue swine pie if you feel like makin one, I'd like to make a carniswine pie with Todd too if it can be coordinated, Marc

FlaPoolman · February 2009

I'll have some of Todd's sauce with me also. I don't think he registered yet.

JLOCKHART29 · February 2009

Zippy that shot of the "trench bread" in the shape of a heart has got to be the LAMEST attempt at getting lucky on Valantine I have ever seen!! :blink: :P Almost made me loose a pork chop. You been listening to bill toooo much!! :laugh:

Zippylip · February 2009

:laugh: :laugh: :laugh: yea it was pretty lame, but when you 'foget' to buy an actual box of chocolates

, you get real creative real fast, & this is what happens

Beanie-Bean · February 2009

The trench treats look great, as does the ribeye pie! I'm like bill, and would probably be in trouble putting away that much pepper

Lugar Ribeye Gorgonzolazza & Trench

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