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Miami Thanksgiving Dining Guide

Thanksgiving at Red, the Steakhouse

Red, the Steakhouse is known for serving Certified Angus Beef Prime Steaks (the top 1.5% of beef available in the U.S.). However, Executive Chef Peter Vauthy knows how to cook a tasty turkey too. With a gourmet menu that includes all the classic fixings, Red, the Steakhouse is the perfect destination to “say thanks” this year. Indulge in festive-sized portions of organic turkey with house made gravy, granny smith apple-sausage stuffing, and sweet potato fondue with house-made marshmallows… just make sure to come really hungry and thirsty for that matter, as there’s 400+ wine selections to choose from. Red, the Steakhouse is also offering all dishes available for take out and a full à la carte menu. The restaurant will serve a 11/2 pound dish of Organic Turkey with Gravy for $29. All sides are priced between $12 and $18 each. A tasting of 4 sides will be available for $28. The restaurant will open for dinner service at 5:00pm.

Essensia Restaurant & Lounge at The Palms Hotel & Spa

Gather your nearest and dearest for an oceanfront, farm-to-table take on Thanksgiving at Essensia Restaurant & Lounge inside The Palms Hotel & Spa. Since you’re in Miami Beach, dine al fresco on the Essensia terrace and enjoy the special menu that begins with plated smoked salmon and deviled eggs. Next, hit the salad station to get your greens — and don’t miss the classic Essensia Kale Caesar. At the carving station, choose from slow-roasted herb-rubbed natural turkey with cranberry-orange chutney, and honey mustard braised beef brisket. A decadent menu of classic side dishes includes caramelized butternut squash wedges, sourdough herb stuffing, mashed potatoes, roasted root vegetables, and more. No Thanksgiving dinner is complete without dessert, so finish the evening with assorted seasonal mini desserts and pies — and of course, toast to the season with garden-to-glass ‘conscious cocktails’ or a glass of byodynamic wine.

Il Mulino New York

Il Mulino New York is offering a decadent Thanksgiving feast at both of their South Florida locations in South Beach and Sunny Isles. For $50 per person, guests can indulge in Organic Roasted Turkey, Walnut and Sausage Stuffing, Fresh Cranberry Sauce, Green Beans with Toasted Almonds, and Black Truffle Mashed Potatoes. For a sweet finale, Il Mulino is serving Apple Strudel with Gelato.

Toscana Divino

Toscana Divino is serving a family style Thanksgiving meal featuring beet carpaccio, gran tagliere della tradizione, bruschetta, traditional roasted turkey, Italian sausage stuffing, gravy, cranberry sauce, potato puree with brussels sprouts, and pumpkin gnocchi. Guests can enjoy traditional pumpkin pie topped with whipped cream and amaretto. The menu is $55 per person.

Kitchen 305 at Newport Beachside Hotel & Resort

Kitchen 305 at Newport Beachside Hotel & Resort will showcase their Thanksgiving specials at various stations including a Cold Station, Carvery, Hot Items and Dessert for $45 per person. Menu highlights include fingerling potato salad, oven roasted beets, brandied pumpkin lobster bisque, tangerine glazed turkey, bourbon peach mustard glazed ham, pecan encrusted salmon, parsnip mashed potatoes, pumpkin pie, pumpkin cheesecake, port wine poached pear and more.


Yardbird, Swine, Spring Chicken

For Thanksgiving dinner, both Yardbird and Swine will be offering prix fixe menus inclusive of southern favorites like Buttermilk Biscuits with honey butter, Sweet Potatoes, Bourbon Pecan Pie and, of course, a Turkey Dinner served with giblet gravy, cranberry compote and cornbread dressing.

For families wanting to still enjoy the holiday in the comfort of their own home, Spring Chicken will be serving their full menu of fried chicken classics. The restaurant’s Family Meals are perfect for takeout dining, with options including Winner Winner Chicken Dinner (full fried bird and 2 large sides) and Tender Love (12 hand breaded tenders and 2 large sides.)


Recipe : Leftover Mashed Potato Biscuits

Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine.

Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout.

Make a well in the center of the mixture and add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together.

Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.

Recipe courtesy of Simple Eats


Recipe : Pecan Pie Bars

Preheat oven to 375 °F. Line a 13 by 9 inch baking pan with foil. Grease foil with butter.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat together butter and sugar until fluffy and light in color, about 4-5 minutes. Beat in egg, then vanilla. Beat in the flour mixture in two additions, scraping down the sides of the bowl each time.

Lightly flour your hands, then press dough evenly into the bottom of the greased baking pan. Let chill in refrigerator for 20 minutes.

Bake crust for until golden brown, 30 minutes. Take out crust, but keep oven on. Let crust cool completely. While crust is cooling, make filling.

Place sugar in a large heavy sauce pan over medium high heat. Let the sugar begin to melt. When you see that the bottom layer has turned brown and is caramelizing, start to mix with a spoon. Mix occasionally until sugar has completely melted into a golden caramel. Pour in heavy cream. The sugar is going to immediately steam and harden into a lump. Do not panic. Turn the heat down to medium and continuously stir caramel until it is completely melted again, about 5 minutes. Stir in butter, vanilla, and salt, and mix until butter has melted completely. Take caramel off the heat and stir in pecans.

Pour filling onto crust and bake for 15 minutes. Let bars rest so that the filling can continue to set, at least 2 hours. Use a sharp knife to cut into squares.

Recipe courtesy of Simple Eats


Recipe : Rotisserie Turkey

Bring vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger to a boil in large stockpot over medium-high heat, stirring occasionally to dissolve solids. Remove from heat, cool to room temperature, and refrigerate to 40°F.

In large non-reactive container, combine brine with cold water. Set turkey in brine, breast side down, placinga weight on top to keep turkey submerged if necessary. Place in refrigerator and let brine for 8 to 16 hours.

Remove turkey from brine and pat dry with paper towels. Place turkey on rack over rimmed baking sheet and allow to air-dry overnight in refrigerator. (This step is optional, but will result in a crisper skin.)

Combine apple, onion, cinnamon, and water in microwave-safe bowl. Microwave on high for 5 minutes. Add to turkey’s cavity, along with rosemary and sage. Close turkey cavity by threading wooden skewer through flaps of skin. Fold wings under body and tie legs together. Allow turkey to come to room temperature while you prepare grill.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on either side of charcoal grate. Place foil pan between two piles of coals to capture drippings to serve with turkey or to make gravy. Place turkey on rotisserie and cook over medium heat until instant read thermometer registers 155°F in thickest part of the breast, 2 to 3 hours. Remove turkey from rotisserie and let rest for 20 minutes, carve and serve.

Recipe courtesy of Simple Eats


Recipe : Alton Brown’s Roast Turkey

Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38°F tops.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.

The eve before roasting, combine the brine and iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use is as an ottoman.

Target brine time: 12 hours; flip the bird once about halfway through.

Roasting day: Heat the oven to 500°F.

Remove the bird from the brine and rinse inside and out. Discard brine.

Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.

Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey’s cavity, along with the rosemary and sage. Truss, if you like.

Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.

Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.

Roast until the thermometer registers 155°F, about 2 1/2 hours.

Remove from the oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.

Recipe courtesy of Simple Eats


Recipe : Deep Fried Whole Buffalo Turkey

Place turkey on frying rig according to manufacturer’s instructions with legs pointing down. Add to empty frying vessel. Add oil until turkey is barely submerged. Remove turkey, allow excess oil to drip back into pot, and transfer to rimmed baking sheet.

Ignite turkey fryer and heat oil to 350°F. Turn off gas completely and slowly lower turkey into hot oil (process should take at least 1 1/2 minutes). When turkey is fully submerged, reignite turkey fryer and adjust flame to maintain steady 325 to 350°F. Fry until instant read thermometer inserted into coolest part of breast registers 145°F, 27 to 25 minutes. Allow excess oil to drip back into pot, transfer turkey to clean disposable aluminum tray or rimmed baking sheet, season with salt and pepper, and allow to rest at least 10 minutes.

Meanwhile, make hot sauce. Heat Frank’s and butter in medium saucepan over medium-high heat, whisking occasionally until butter is fully melted and sauce is hot.

After turkey has rested, ladle half of hot sauce evenly over every surface. Transfer to serving platter. Pour excess sauce from baking sheet back over turkey. Carve turkey and serve immediately with celery, passing extra hot sauce and blue cheese dressing at the table.

Recipe courtesy of Simple Eats


Recipe : Honey-Brined & Smoked Turkey

Place 1 quart of water, the honey and salt in a medium sauce pan over medium heat. Stir until salt is completely dissolved and immediately remove from heat. Pour mixture into your brining container and add 6 quarts of cold water, vegetable stock, thyme, and peppercorns and stir to combine. Place the turkey in the brine, adding a weight to keep it completely submerged if necessary, place in the refrigerator and brine for 12 to 18 hours.

Remove the turkey from the brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator. (This step is optional, but will result in a crisper skin.)

Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Brush turkey lightly with with vegetable oil and allow to come to room temperature while you prepare the smoker.

Fire up your smoker between 350 to 400°F. Add 2 to 3 small chunks of light smoke wood, like apple or cherry. When the wood is burning and producing smoke, place the turkey in the smoker. Smoke until an instant read thermometer reads 165°F in the thickest part of the breast, about 2 to 3 hours.

Remove the turkey from the smoker and allow to cool, uncovered, for 20 to 30 minutes. Carve and serve.

Recipe courtesy of Simple Eats


Recipe : Easy Herb-Rubbed Turkey & Giblet Gravy

Remove racks from oven and place roasting pan directly on oven floor. Preheat oven to 500°F. Meanwhile, rinse turkey and carefully pat dry with paper towels. Set in V-rack over rimmed baking sheet.

Heat 8 tablespoons butter in small skillet or microwave until just melted (it should bubble). Transfer to a medium bowl. Whisk in parsley, thyme, sage, rosemary, garlic, and a generous amount of salt and pepper. Rub mixture evenly all over skin of bird (it should harden and clump a bit as it hits the cold bird).

Remove roasting pan from oven, transfer V-rack to roasting pan, and immediately place back on floor of oven with legs of turkey facing rear. Reduce oven temperature to 300°F. Roast until golden brown and deepest part of breast registers 150°F on an instant read thermometer and legs register at least 165°F, 3 to 4 hours total, basting occasionally with browned butter from bottom of roasting pan.

While turkey is roasting, chop neck into 1-inch chunks with cleaver. Heat oil in medium saucepan over high heat until smoking. Add turkey neck, onions, carrots, and celery and cook, stirring occasionally, until well browned, about 10 minutes total. Add stock, bay leaves, soy sauce, and marmite. Bring to a boil then reduce to a simmer. Simmer for 1 hour then strain through fine mesh strainer. You should have a little over a quart of strained stock. If not, add water to equal 1 quart. Discard solids and set stock aside.

After turkey is cooked, transfer V-rack back to clean rimmed baking sheet. Pour hot melted butter from bottom of pan over turkey. Tent with foil and allow to rest for at least 30 minutes before carving. Meanwhile, set roasting pan over burner and add reserved stock. Scrape up browned bits with wooden spoon. Pour stock through fine mesh strainer set in 1 quart glass measure.

Finely chop turkey gizzard and liver (if desired). Melt remaining 4 tablespoons butter in medium saucepan. Add chopped giblest and cook, stirring frequently, until just cooked through, about 1 minute. Add flour and cook, stirring constantly until golden brown, about 3 minutes. Whisking constantly, add broth in thin steady stream. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups. Season to taste with salt and pepper.

Carve turkey and serve with gravy.

Recipe courtesy of Simple Eats


Recipe : Turkey With Stuffing

Heat the oven to 400°F.

Put the turkey in a deep bowl with the stuffing end up. Set aside.

Heat the chicken broth in an electric kettle (or in the microwave in a microwave-safe vessel). Put the mushrooms in a heatproof bowl and pour the broth over them. Cover and set aside for 35 minutes.

Toss the onion, celery, and bell pepper with the oil and salt in a large mixing bowl. Spread the vegetables on a half sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the bread cubes over the vegetables, return to the oven, and continue cooking.

Drain the mushrooms in a colander or sieve, reserving 1 cup of liquid. Chop the mushrooms and put them in a large microwave-safe bowl with the vegetables and bread, reserved soaking liquid, cherries, pecans, eggs, sage, parsley, and black pepper. Stir well to break up the pieces of bread. Use your hands to combine, if necessary. Fill the produce bag, if using, with the stuffing (a flexible cutting board folded into a funnel shape is best for this). Heat the stuffing in the microwave on high for 6 minutes.

While the stuffing is heating, rub the bird with oil and season with salt and pepper. Working quickly, place the stuffing in the cavity of the turkey to avoid losing heat (again, a flexible cutting board is best for this). Place the turkey on a rack in a roasting pan and season with salt and pepper. Roast on the middle rack of the oven for 45 minutes. Reduce the oven temperature to 350°F and cook for another 60 to 75 minutes, until the bird and the stuffing both reach an internal temperature of 170°F. Remove the stuffing if using the bag. Let the bird rest for 15 to 20 minutes before carving. Serve immediately.

Recipe courtesy of Simple Eats


Thanksgiving at The Dining Room

If you still don’t know where you want to go to for Thanksgiving, well here’s another suggestion for you to consider.

Our friends over at The Dining Room have a great and amazing Thanksgiving dinner planned for you.

The menu includes items like ‘Roasted Turkey, Adobo Rub Smoked Rib-Eye, and Herb Crusted Rack of Lamb.’ And of course, great sides like garlic potato mash, corn bread stuffing, and roasted sweet potato. For dessert, they are making a ‘Pumpkin Souffle,’ which sounds amazing!

This special Thanksgiving menu is $55 per person plus tax and gratuity. The Dining Room opens at 6p on Thanksgiving and you can call 305-397-8444 for reservations.

Check out the full menu here.

The Dining Room is a cozy, neighborhood hot spot; a perfect destination for libations and a variety of delicious small plates. Family photos tastefully decorate the walls of the dining area, making you feel right at home. One dimly lit chandelier and a few candles reflect light off a wall sized mirror creating a comfortable setting. Covered outdoor seating is also available. Chef Horacio Rivadero, Executive Chef of OLA Restaurant, reflects his commitment to locally grown ingredients in the restaurant’s menu; which often varies, taking advantage of that which is freshest in the market that day.

The Dining Room
413 Washington Ave.
Miami Beach, FL 33139

Photo : The Dining Room Facebook