By Pat Neely, Gina Neely, Paula Disbrowe
Meet the Neelys: Pat and Gina, husband-and-wife crew, hosts in their personal tv express, and vendors of the prestigious Memphis and Nashville eateries, Neely’s Bar-B-Que.
The Neelys’ down-home method of cooking has earned them the top accolades from coast to coast. It has additionally received them thousands of audience at the meals community. easily positioned, the Neelys are all approximately solid foodstuff and solid occasions. during this, their eagerly awaited debut cookbook, the Neelys proportion the scrumptious meals they've been cooking up for years either at domestic and of their restaurants.
Pat and Gina hail from households with a boundless love of cooking and bedrock traditions of sharing nutrients. on the Neelys’, mealtime is family time, and that suggests no stinting on “the sauce.” certainly, that’s one of many Neely secrets and techniques: the liberal software of fish fry sauce to just about anything—spaghetti, nachos, salad, you identify it. in fact, there are different secrets and techniques to boot, and you'll find all of them within the pages of Down domestic with the Neelys, in addition to greater than one hundred twenty mouthwatering recipes.
Here are the tried-and-true southern recipes which have been handed down from one Neely new release to the following, together with lots of their signature dishes, comparable to barbecue Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of fireside, Gina’s Collard vegetables, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled red meat Sandwiches with Slaw, Get Yo’ guy poultry, and Sock-It-to-Me Cake. definitely, no self-respecting southerner may dream of delivering a meal to a visitor with no right drink, so Pat and Gina have integrated a few of their favourite libations the following, too.
The Neelys paintings, snort, love, and play tougher than any kin you’ll ever meet. Their love for sturdy foodstuff is infectious, and in Down domestic with the Neelys, they convey their heavenly encouraged cooking right down to earth for all to share.
From the Hardcover edition.
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Extra resources for Down Home with the Neelys: A Southern Family Cookbook
Note: The black bean cakes make good vegetarian burgers.
When butter foams, pour in egg mixture all at once. Let set for 20 seconds. Cook, stirring, for 1 minute. Add green onions, tomato, chiles, olives, and cheese and continue cooking until light and fluffy and almost dry, 3 to 4 minutes longer. Pass the sour cream and salsa in bowls. SERVES 4 SCRAMBLED EGGS WITH MUSHROOMS AND GARLIC Mushrooms, garlic, and wine take these eggs beyond the ordinary. For a quick meal, serve them with Scones with Spiced Sugar-Nut Topping (page 287). In a large nonstick skillet over medium heat, melt butter.
Top with Herbed Hollandaise Sauce. Serve immediately. SERVES 6 CRAB CAKES BENEDICT Your brunch will be special when highlighted with this real delicacy: sweet, succulent crab cakes topped with Parsley Hollandaise Sauce. Serve with Cranberry Scones (page 285). Place 1 English muffin half on each of 6 plates. Place 1 crab cake on each muffin half. Top each with a poached egg and then with Parsley Hollandaise Sauce. Serve immediately, garnished with parsley and lemon wedges. 3 English muffins, split, toasted, and lightly buttered 6 Crab Cakes (recipe follows) 6 large poached eggs (see page 40) Parsley Hollandaise Sauce (page 60) Flat-leaf parsley for garnish Lemon wedges for garnish CRAB CAKES 1 pound cooked crabmeat, flaked Makes 6 crab cakes 1 large egg, beaten Place crabmeat in a large bowl.