This is a friends-and-family favorite. It is really simple to execute and delivers big flavor. The most work I do is trimming the fat and sinew; the tapenade seems to do the rest of the work. For pounding out the lamb, I use a heavy circular meat pounder – NOT a tenderizer. This is flat...Read More

Start the dough the night before you plan to serve. For a true New Orleans experience, serve with piping hot cafe au lait made with chicory-flavored Community Coffee and hot milk. INGREDIENTS: 1 package active dry yeast 1 1/2 cups warm water (100-115° F) 1/2 cup sugar 2 teaspoons salt 2 large eggs 1 cup...Read More