Lyukum Cooking Lab > Blog > equipment > Twin Eagles Salamangrill

Pizza with Gulf Brown Shrimp | Pizza con gamberi

It’s officially summer in my backyard, y’all! Let me tease you with some homemade pizza. I opened the Salamangrill season today!

April 5, 2017
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American Pie: Pizzeria Lola Sunnyside Pizza

This recipe is part of Pizza Party cooking class and tasting event. If you are a fan of flammkuhen, you won’t have doubts where the idea of this pizza comes from. Just change the dough and add eggs to transform flammkuchen to a perfect breakfast pizza! See the irony of making parallels between flammkuchen/tarte flambée and pizza? (wink-wink)

September 28, 2016
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American Pie: Gulf of M Pizza

Technically, it’s not pizza. It’s an open pie, an American pie with Gulf of Mexico seafood and white sauce. I don’t remember when I enjoyed pizza-like pie so much for the last time! The idea to use Gulf oysters belongs to the Engineer. I added scallops remembering how wonderful they are in seafood version of empanada gallega. It turned out great. We named it The Gulf of M: oyster liquor velute + scallops + gulf oysters + queso asadero + oaxaca string cheese + seaweed. I didn’t pre-cook oysters and scallops when made it for the first time, and it was soft of messy because of extra juices. But sooo gooood!

June 10, 2016
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4-Pies Pizza

I saw this video on Facebook about 4 months ago. It shows this kind of pizza is made at Trattoria Pizzeria La Bufala: it is cross cut at the center, filled with some buffalo ricotta and black truffles, garnished with arugula, cherry tomatoes, and fresh buffalo mozzarella. I liked the idea so much, it had to be recreated in my kitchen! Obviously, in my home kitchen and with the ingredients available in Central Texas, I could only utilize the presentation idea. I refer to this idea as 4-pies pizza, thus the name.

May 30, 2016
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Adjaruli Khachapuri for Breakfast

Does this Georgian savory open pie with cheese and egg need any advertising? Just listing the ingredients will make your mouth water! Freshly baked crusty bread, slightly salty cheese, and a runny egg — what’s not to like?

January 5, 2015
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