Sous vide holiday recipes

We entertained a lot from Thanksgiving to New Year's:
Instead of turkey we went Turkey, i.e. Turkish cuisine. A local raised leg of lamb from farmers market, lemon olive oil and Limnos lamb rub from Savory spice, 135 F 3 hrs flamed with butane torch.
12/17/10 Large salmon filets: brine 10% 10 mins, rinse pat dry, lemon olive oil chardonnay barrel smoked salt from Savory Spice fresh ground 4 pepper 136 F 15 min.crosshatch and butane burn to finish.
Best ever! My friend Joe will talk about this for years.
12/22/10 Started Christmas Eve dinner: Local raised pot roast and brisket; pot roast with Herbes de Provence, brisket with Savory Spice pickling spice(cinnamon, Lampong peppercorns, mustard seeds, coriander, dill, mace, allspice, juniper berries, cloves, chiles, bay leaves) Pot roast and brisket 24 hrs 136F, ice bath pot roast,then brisket another 24 hrs 146 F. with pot roast reheated 1 hrs.
On New Years Eve our friends will bring pompano from Florida. Standby for results.
On 1/3/11 Old Christmas will be sesame crusted medium sashimi grade tuna steaks.