Down Home with the Neelys: A Southern Family Cookbook

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• ISBN13: 9780307269942
• Condition: New
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Product Description
Meet the Neelys: Pat and Gina, spouse-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 place, the Neelys are all about excellent food and excellent times. In this, their keenly awaited debut cookbook, the Neelys share the tasty food they have been cooking up for years both at home and in their restaurants.

Pat and Gina hail from families with a infinite like of cooking and levelheaded rock traditions of sharing meals. At the Neelys’, mealtime is family tree time, and that means no stinting on “the sauce.” Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to nearly anything—spaghetti, nachos, salad, you name it. Of course, there are additional 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-right 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 lacking a proper drink, so Pat and Gina have included some of their favorite libations here, too.

The Neelys work, laugh, like, and play harder than any family tree you’ll ever meet. Their like for excellent food is communicable, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to planet for all to share.

From the Hardcover edition.Amazon.com Review
Book Description
Meet the Neelys: Pat and Gina, spouse-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 place, the Neelys are all about excellent food and excellent times. In this, their keenly awaited debut cookbook, the Neelys share the tasty food they have been cooking up for years both at home and in their restaurants.

Pat and Gina hail from families with a infinite like of cooking and levelheaded rock traditions of sharing meals. At the Neelys’, mealtime is family tree time, and that means no stinting on “the sauce.” Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to nearly anything—spaghetti, nachos, salad, you name it. Of course, there are additional 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-right 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 lacking a proper drink, so Pat and Gina have included some of their favorite libations here, too.

The Neelys work, laugh, like, and play harder than any family tree you’ll ever meet. Their like for excellent food is communicable, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to planet for all to share.

From Down Home with the Neelys: Sweet and Spicy Slaw

Pat: In Memphis, if you run a barbecue joint, you better have coleslaw on your menu and it better be excellent (ours is some of the very best). Indeed, you could spend a day in Memphis tasting slaw from rib joints all over town. And yet there are people who visit our honest city who are hesitant to try it, especially folks from the West Coast. This is a mystery to me. Coleslaw and pulled pork go together like lettuce and tomatoes on a burger, and salted peanuts in a bottle of pop (I bet some of you haven’t tried that, either).

Bottom line: You come down Memphis way, you have to try our slaw. When we ongoing Neely’s, Tony and I recognizable the importance of slaw and knew we would have to come up with a killer recipe, one that would complement our sandwiches and our sauce. It had to be sweet yet spicy, because our barbecue sauce was truly mild. We also wanted it to be coarse and fresh (with a small onion flavor, and carrots for color). A huge key for us was using two types of pepper, black and cayenne, which work together as well as Tony and I do. Then came some sugar, as sweet as my Gina. All of these ingredients have agreed us a coleslaw we are very proud of. For years in the restaurant this was my dish—no one made it for either location but me. I didn’t use measuring cups; everything was done by feel. As we grew, I knew I would eventually have to renovate it into a standard recipe so others could make it. Now we have customers who come in and buy slaw by the bucket to take home and have with their catfish, spaghetti, or whatever they are cooking. This recipe will convert even persons West Coast hard-liners who aver they “don’t eat slaw.”

Gina: On our show, we like to tease that Pat is the sweet and I am the spicy (only my man knows for sure!). At Neely’s restaurants, the legendary and addictive coleslaw happens to be both. We regularly double this recipe for parties, because leftovers are so tasty (and a food processor makes quick work of all that shredding). When building this slaw at home, it’s a excellent thought to use both red and green cabbage. It’ll give your slaw more color. Be sure to select the freshest, best-looking cabbage available for the prettiest, crispest, and crunchiest coleslaw you have ever tasted.

Ingredients

• 1 tiny head green cabbage
• 1 tiny head red cabbage
• 4 carrots
• 1 medium yellow onion
• 1/2 cup mayonnaise
• 1/4 cup prepared yellow mustard
• 2 teaspoons apple-cider vinegar
• 1 cup sugar
• 1 teaspoon freshly ground black
• pepper
• 1/2 teaspoon cayenne pepper
• Kosher salt

(Serves 6 to

Directions

Cut the cabbages into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large-holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. In a large bowl, toss the grated cabbage, carrots, and onions to combine.

In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne (whisk until the sugar is dissolved). Toss the dressing with the coleslaw, and season with salt and additional pepper to taste. Take in the slaw with plastic wrap, and chill for at least 2 hours before serving.

(Neelys photo © Shelly Strazis)

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