Thanksgiving - Prosciutto Wrapped Halibut

I decided to make prosciutto wrapped halibut based off an article I found in the NY Times.  The halibut filet is pasted with pesto and then wrapped in prosciutto.  These are then sauteed in butter and roasted in the oven.

For the side I created a roasted corn and poblano succotash.  I roasted corn and a poblano pepper.  These were sauteed with shallot, cannellini beans, tomatillo and diced tomato - it's finished with a little cream and smoked paprika.

Thanksgiving - Pumpkin/Sage Souffle

So for our Thanksgiving starter I created a Pumpkin/Sage Souffle.  

The base was made from béchamel mixed with pumpkin and spiced with allspice, white pepper and sage.  It was garnished with a butter-fried sage leaf.

Emeril's

While visiting

family in

Tampa we

made the trip

over to

Orlando where

we ate at

Emeril's.

We started with the barbecue Shrimp and for the main, I had the Andouille-crusted Redfish which was excellent.

But the star of the meal was the most amazing Banana Cream Pie.

Emeril might not be some cutting-edge chef only known to foodies or those able to afford $700 tasting courses but one taste of the food and it is obvious why he is such a success. The food at Emeril's is one that puts a smile on your face and for a chef that's what it should be about.

Beef Pot Roast

I did a slow roasted Chuck Roast that I seared on all sides.  

I cooked it low and slow for 3 hours until the meat fell apart. 

The Beef went in with carrots, celery, mushrooms, onions, garlic and thyme

Once the meat was done; everything was removed from the pot and the liquid was turned into a gravy for the potato mash.

Steak & Potato

Not much time to cook lately, though I was able to throw together the Steak & Sweet Potato below. 

My quick rant on steaks is that they have no business being put on a grill.  If you are going to spend $15-$20+ on a piece of meat then don't ruin it by putting it on your grill.  A steak needs precise cooking and not many have a grill that is able to do that.  So, unless you're this guy and have a $10K grill I would keep the steaks indoors.

I cook mine by searing in the cast iron skillet and then finishing in the oven.  The cast iron allows you to get a nice crust while the oven allows the steak to cook through to you're desired temp.  Unlike your grill, you can set what temp your oven is at which removes the guess-work.