Down Home with the Neelys: A Southern Family Cookbook
Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neely’s Bar-B-Que.\ The Neelys’ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have...
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Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neely’s Bar-B-Que.The Neelys’ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelys’, mealtime is family time, and that means no stinting on “the sauce.” Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to almost anything—spaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of Down Home with the Neelys, along with more than 120 mouthwatering recipes.Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of Fire, Gina’s Collard Greens, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yo’ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too.The Neelys work, laugh, love, and play harder than any family you’ll ever meet. Their love for good food is infectious, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to earth for all to share.Publishers WeeklyHusband-and-wife television personalities with their own Tennessee chain of barbecue joints, the Neelys unveil their first cookbook, full of 120 recipes that pull back the curtain on their award-winning seasonings, sauce, and fixings. Emphasizing their personal story and family recipes, this cookbook is brimming with down-home personality ("Girl, my favorite nut is the pecan!") and dishes that are "simple, stylish, and not too fussy." Those include tweaked standards like Warm Artichoke and Collard Greens Dip, Southern Crostinis featuring pimento cheese, Broccoli Cheddar Cornbread, and sweet potatoes with Marshmallow Streusel. Entrees include the expected (Pat's Wings of Fire, Spicy Fried Chicken, Old-Fashioned Glazed Ham, barbecued ribs, chicken and fish), the unexpected (Barbecue Spaghetti, Deep-Fried Pork Chops) and the playful in-between (like Get Yo' Man Chicken). They don't skimp on desserts either, including Momma Neely's "calling card," Sock-It-to-Me Cake, a yellow cake with streusel filling perfect for ending a meal or starting the day. Family stories, wise sourcing tips and plenty of commentary from Pat and Gina make this a warm, welcome addition to any cooking library's Southern shelf. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Pat: When I was growing up in Memphis, everyone had their own special mac-and-cheese recipe. Traditionally, the matriarchs used elbow noodles, but my girls love experimenting with different pasta, and we fell in love with cavatappi, because its tubular spiral shape holds plenty of cheese sauce, making every forkful a delight (of course, old-fashioned elbows will also work just fine.)\ A piquant, cheesy white sauce and a crispy topping made from potato chips and bacon creates the best—and most indulgent—version of mac and cheese that we have ever tasted. Served alongside roast chicken, or with a simple green salad and a glass of great red wine, this is the ultimate comfort food.\ Cheese Corkscrews with Crunchy Bacon Topping\ SERVES 6 to 8\ Ingredients\ Cheesy Corkscrews\ 6 tablespoons butter, plus more for greasing Kosher salt\ 1 pound cavatappi (or other tubular pasta)\ 1/2 cup all-purpose flour\ 4 cups whole milk, warmed\ 1 teaspoon dry mustard powder\ 1 teaspoon salt\ 1/4 teaspoon freshly ground black pepper\ 1/4 teaspoon cayenne pepper Pinch freshly grated nutmeg Dash hot sauce Dash Worcestershire sauce\ 4 cups grated sharp white cheddar cheese\ 1 1/4 cups grated Pecorino Romano cheese\ Crunchy Bacon Topping\ 1 1/2 cups crushed potato chips\ 1/2 cup grated Pecorino Romano cheese\ 5 slices cooked bacon, crumbled\ 3 tablespons chopped fresh flat-leaf parsley\ 1. Preheat the oven to 375° F. Butter a 3-quart casserole dish.\ 2. Bring a large pot of generously salted water to a boil, and cook the pasta until it's al dente.\ 3. Melt the butter in a large saucepan over medium heat. Add the flour, and cook, stirring, for 1 minute. Whisk in the warmed milk, and bring to a simmer, whisking constantly (the mixture will thicken as the heat increases).\ 4. Stir the dry mustard, salt, black pepper, cayenne, nutmeg, hot sauce, and Worcestershire sauce into the thickened milk. Stir in 3 cups of the cheddar, and the Pecorino Romano, until the cheeses melt.\ 5. Add the cooked pasta to the cheese sauce, and toss to combine.\ 6. Pour the cheese-apalooza mixture into the prepared casserole dish.\ 7. Make the topping: In a medium bowl, combine the potato chips, Pecorino Romano, crumbled bacon, parsley, and the remaining cheddar. Sprinkle the crumb mixture on top of the macaroni and cheese, and bake for 35 minutes. For a crunchier topping, finish under the broiler for 3 minutes, until golden brown and crisp. Remove from the oven, and cool for 5 minutes before serving.
\ From Barnes & NobleTennessee's Patrick and Gina Neely aren't just the hosts of a Food Network cooking show that shares the title of this book; this husband-and-wife duo are also the proprietors of Neely's Bar-B-Ques, local favorite eateries in Memphis and Nashville. In Down Home with the Neelys, they help you set your table with no fewer than 120 authentic southern recipes. Among their signature fixin's are Memphis-sized Pulled Pork Sandwiches with Slaw; Get Yo' Man Chicken; Nana's Southern Gumbo; Pat's Wings of Fire; Gina's Collard Greens; and, lest we forget, Grandma Jean's Potato Salad. We're already waiting for the second helping.\ \ \ \ \ Publishers WeeklyHusband-and-wife television personalities with their own Tennessee chain of barbecue joints, the Neelys unveil their first cookbook, full of 120 recipes that pull back the curtain on their award-winning seasonings, sauce, and fixings. Emphasizing their personal story and family recipes, this cookbook is brimming with down-home personality ("Girl, my favorite nut is the pecan!") and dishes that are "simple, stylish, and not too fussy." Those include tweaked standards like Warm Artichoke and Collard Greens Dip, Southern Crostinis featuring pimento cheese, Broccoli Cheddar Cornbread, and sweet potatoes with Marshmallow Streusel. Entrees include the expected (Pat's Wings of Fire, Spicy Fried Chicken, Old-Fashioned Glazed Ham, barbecued ribs, chicken and fish), the unexpected (Barbecue Spaghetti, Deep-Fried Pork Chops) and the playful in-between (like Get Yo' Man Chicken). They don't skimp on desserts either, including Momma Neely's "calling card," Sock-It-to-Me Cake, a yellow cake with streusel filling perfect for ending a meal or starting the day. Family stories, wise sourcing tips and plenty of commentary from Pat and Gina make this a warm, welcome addition to any cooking library's Southern shelf. \ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \ \ Library JournalThe Neelys are the owners of Neely's Bar-B-Que, which has several locations in Memphis and Nashville, and are also hosts of a popular Food Network show, Down Home with the Neelys. Their first cookbook includes more than 120 recipes for the classic Southern cooking they both grew up with, with lots of family stories and memories. They have a lively, engaging style, and fans will love this.\ \ —Judith Sutton\ \
