Keep up the flavor of your bird with this Spice recipe. It's so much better than a store bought blend. 12-14lb. whole turkey, giblets and neck discarded 1/2 cup butter, room temperature 8 tablespoons Cajun Spice mix (recipe follows) 2 cups chopped yellow onion (about 1 large onion) 1 1/2 cups chopped celery (about 3 stalks) 1 cup chopped green bell pepper (about 1 medium bell pepper) 1/4 cup olive oil Line a large roasting pan with foil. Place a V-shaped roasting rack over fo

Let's see what we can find this week for the center of your Thanksgiving table. Let's start with something a little different. 2/3 cup finely chopped pecans 2 tablespoons bread crumbs 2 tablespoons firmly packed dark brown sugar 1 tablespoon minced fresh sage 1/2 teaspoon kosher salt 1/4 teaspoon granulated garlic 1/4 teaspoon ground black pepper 1 large egg 1 tablespoon Creole mustard 1 (1 to 1/2-pound) pork tenderloin, trimmed 1 tablespoon extra-virgin olive oil 2 red pears

I love soups made wiht seafood. Here's one that uses crabmeat. 1/4 pound butter 1/4 cup chopped green onion 1 1/2 pounds claw claw crabmeat 1 1/2 tablespoon granulated onion 3/4 teaspoon shrimp base 1/4 cup flour 1/2 pound sliced mushrooms (optional) 1 1/2 quarts half & half 1 1/2 quarts heavy cream 1/4 cup white wine Salt and pepper to taste Dash cinnamon Dash nutmeg In a large pot, melt butter over medium heat. Add green onions and sweat down for 2 minutes, then stir in cr

Dcooler weather is coming. How about a couple of cream soups this week? 2 1/2 ounces dried wild mushrooms 1 1/2 pounds mixed fresh mushrooms 4 tablespoons butter, or as needed, divided 1 tablespoon lemon juice 1 cup chopped onion 1/4 cup chopped garlic 1/4 cup red wine or port 1 tablespoon soy sauce 1 teaspoon dried thyme Pinch of cayenne Salt and pepper to taste 5 cups beef stock 1 cup half & half 2 lrge egg yolks Put the dried mushrooms in a small heatproof bowl and cover