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These are delicious and very fun and I LOVE Karen DeMasco's recipes. Her raspberry granola bars are a classic favorite in my household: http://www.foodandwine.com/recipes/back-to-school-raspberry-granola-bars

BUT, if I make these again (which I very likely will), I will cut a double-sized (3.5 by 2.5 inches) rectangle of dough for each pie, and fold it over to encase the filling, rather than having to seal together two completely separate pieces of dough on all four sides. Another option is to cut circles out of dough (or divide the dough into 10 pieces and roll each one into a circle) and fold them in half to encase the filling. Cutting that many rectangles, as is currently specified in the recipe, is very time consuming and makes it difficult to make the finished pies look uniform if the rectangles are not all exactly the same size to begin with.

Fantastic recipe and wonderful flavor, though!

Ugh. I live in Austin and have SEVERE June Bug-a-phobia. They are evil and disgusting and terrifying. It's not so much their appearance as that infernal noise. Seriously...my skin is crawling just typing about it.

This looks fabulous! I made your previous goat cheese-spinach-lentil salad from last April and my family LOVED it, but add some bread crumbs and frying? Well, that's got to be even better! Can't wait to try this!

The "bad food at a live music venue" rule is true everywhere but Austin. Every restaurant has live music in Austin. There probably is some rule that could be concocted that would cover the inversely proportional relationship between the quality of the food and the quality of the music, but I'll have to do some more intense field work to confirm that.

tenderloin:
Chateaubriand or filet mignon
bloody rare and with something yummy like bearnaise

bacon!

Or cubano-style with pickles and mustard, etc.

Acorn Squash Lasagna (14 yo daughter is a vegetarian.)

I definitely second (third, fourth?) the votes for mashed potatoes, pancakes/waffles, red velvet cake, etc., but I made these doughnuts from SE the other day and they were AWESOME:
http://www.seriouseats.com/recipes/2009/10/glazed-buttermilk-cake-doughnuts-recipe.html

Also, this chicken recipe (marinated in buttermilk) is outstanding:
http://www.epicurious.com/recipes/food/views/Spicy-Oven-Fried-Chicken-103512

And a great homemade cilantro ranch dressing recipe:
http://www.feedyourkids.com/2008/07/taco_ring_rice_beans_and_salad.html
(scroll down for the dressing recipe)

Here's a GREAT recipe for french toast from Gourmet (boo, hoo!) magazine (seriously, SO easy and really startlingly good):
http://www.gourmet.com/recipes/2000s/2008/11/buttermilk-french-toast

and a fabulous biscuit recipe:
http://www.feedyourkids.com/2007/01/easy-buttermilk-biscuitschicke.html

I know your dinner has already passed, but just in case anyone else is reading this, looking for similar advice, I recommend Telepan.

Made this for dinner last night and it was a HUGE hit with all four of us, including two kids. Fabulous and the house smelled AMAZING as it was cooking. Wonderful recipe and came together fabulously quickly for a weeknight. Hearty enough (with the prosciutto) for a meal, but would also be great (in small servings) for a first (pasta) course. Nom nom.

I just made these and was a little worried at how thick the batter looked (not like most muffin batters I've made in the past), but they turned out crusty and buttery on top and tender and moist in the middle. They were delicious and perfect! I will absolutely make these again. I made two small modifications: I used lemon zest, instead of lime, because I only had lemons in the house and I sprinkled a tiny bit of coarse sanding sugar (about 1/4 tsp per muffin?) on top before baking to make them absolutely irresistible to my kiddos for breakfast this morning. I think that Dorie is right that the recipe is probably "play-aroundable," but I would only make minor ingredient adjustments or substitutions; I think the technique (mixing instructions, etc.) should probably be followed as precisely as possible. These are fabulous; you should make them RIGHT NOW.

Grace -
Can you give us some brand names for black rice vinegar or let us know what to look out for? I went to my town's (fairly large) Asian market and didn't find "black vinegar", although I did see lots of different brands of black vinegar, including one that listed rice as the second ingredient (after water.) Can you tell me what the difference between black vinegar and black rice vinegar? Is it vinegar that has been made with black rice? Thanks for your help!

Sigh. Baking something in a Madeleine pan doesn't make it a Madeleine. While these might be tasty (and certainly frugal), a "Madeleine" without butter is unimaginable. I do, however, admire your resourcefulness.