Did you have a crawfish boil on Mother’s Day? Do you have leftover crawfish languishing in your refrigerator? Peel those sweet little crustaceans and make some pies. No crawfish in your area? That’s sad, but fret not, these delicious pies can also be made with shrimp. Just cook them first and give them a rough chop and you’re ready to go….
A few weeks ago I was lamenting to my friend, Theresa who is a fellow food blogger (Island Vittles) that I had half a pound of ground beef in my fridge and nothing to do with it. She suggested I make lahmacun. Uh, come again? What’s a lahmacun? Well, it turns out that it’s a delicious and easy Moroccan flatbread. They’re typically made with lamb, but I had beef, so that’s what I used. I also seriously upped the amount of meat. The recipe from Saveur magazine that I adapted only used 3 oz of lamb for 4 flatbreads. However, it’s important not to overload the dough with the topping, otherwise they won’t be crispy on the bottom. I have found that 6-8 oz is the perfect amount….