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Thanksgiving is the ultimate foodie holiday. Relatively uncommericalized, it has remained predominately about the three F’s: Family, Food and Football—quite possibly my three most favorite things. Sadly this year, I won’t be fighting my sister for wishbone dominance or helping my Mom in the kitchen, but I’ll be with them in spirit. As one of my family members has the habit of saying after a few too many wild turkeys: Gobble, Gobble!

It’s more than just shellfish here. Photo courtesy of Donna Ruhlman.

This Brickell hotspot caters to everyone:  happy hour crews, the corporate lunch bunch as well as the neighborhood dinner crowd. Most who come to The River Seafood & Oyster Bar are attracted to one of the best raw bars in Miami where a wide array of East and West Coast oysters (like our favorites, Bluepoints and Kumamotos) as well as perfectly-balanced accoutrements are served. Others are drawn to the upscale tavern setting and the small plates and reasonably priced menu of entrees that showcase seafood and meat preparations. Insiders like the whole Key’s yellowtail snapper with pigeon pea rice and a scotch bonnet vinaigrette and the  Churrasco skirt steak with chimichurri and sour orange mojo yuca frites.

From 4:30-7pm every night, the oysters, bar menu and specialty cocktails are half-priced. 650 South Miami Avenue, Miami, FL, 33130. Tel: (305) 530-1915.

Chorizo Sopas photo courtesy of Metromix Orlando

The Mofongo (fried green, mashed plantains or yucca seasoned with garlic, olive oil and pork crackling) is the best this side of San Juan,
while others favor the Chilequiles (chile marinated Corn tortilla casserole), Bacalaítos (fish fritters) and Guarache (beefsteak, refried beans and two fried eggs layered between two tomatillo-sauced corn tortillas). El Coqui is small– four tables small– so pack your patience when arriving. Also, no alcohol is served on premises, but patrons can BYOB. 2406 East Washington Street, Orlando, FL, 32803. Tel: (407) 601-4928‎.

We’re partial to the prosciutto and mozzarella on a baguette (brought in from Le Chic bakery) or the pate sandwich (love those corichons, they make everything yummy). But the huge salads at La Sandwicherie, packed with an assortment of meats and crisp veggies and are equally enjoyable.

photo courtesy of la sandwicherie

The Global Grill’s menu offers an extensive selection of tapas and a wide variety of entrées — but we stuck to tapas and wine. The Lamb Lollipops, Israeli Couscous Cake and Sun Dried Tomato Au Jus were a big hit with the table, as were the New Orleans BBQ shrimp with Butter Sauce & French bread (the sauce was scrumptious) and Panko Fried Oysters Tossed with Hoisin and Sesame Sauce. (Prices ranged from $4 to $14 per plate). The wine list featured many reasonably-priced varietals, mostly from California. Overall, a great place for a dinner party or a date night. Global Grill was a most pleasant surprise in Pensacola. Reservations recommended. 27 South Palafox Place, Pensacola, FL 32501. Tel: (850) 469-9966.

photo courtesy of www.slowandsimple.com

Tip: Beef Bourguignon is best served with a starchy side dish that will soak up the sauce, like spaetzles, buttered egg noodles, or even crusty bread.

Ingredients:
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced


Directions:
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.