Down Home with the Neelys: A Southern Family Cookbook

Product Details

Book Description
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.

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 good (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 fair 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 started Neely’s, Tony and I recognized 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 little onion flavor, and carrots for color). A big 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 given 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 develop 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 those West Coast hard-liners who claim 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 famous and addictive coleslaw happens to be both. We often double this recipe for parties, because leftovers are so delicious (and a food processor makes quick work of all that shredding). When making this slaw at home, it’s a good idea 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 small head green cabbage
• 1 small 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 8)

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. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving.

(Neelys photo © Shelly Strazis)

• ISBN13: 9780307269942
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Customer Reviews ::

GREAT SERVICE GREAT BOOK - G. Edwards - maplewood, nj United States
The service was fast, actually faster than I expected. Emails gave me status of my shipment every step of the way. The book is great I'll be back to shop again.

Proper preparation - 7 secrets to unlock Nutrition

If you plan to buy, cook and eat fresh, natural, organic Whole Foods is sufficient to maintain the diet, you should only partially correct. With the highest quality of raw materials is the first step. The second part of the equation is to learn some strategies that you can prepare the nutritious foods so that their unlocked every single piece. Here are 7 easy things you can do:

Eat before some of your daily food first.> Cooking destroys enzymes in food, nutrients aid in digestion and absorption. Enthusiasts avoid cooking raw food to 114 degrees, the point where they believe enzymes are destroyed. Studies have also shown that a raw food diet lowers total cholesterol and triglycerides, increases energy, improves overall health and can also help with weight loss. At least shoot for a raw salad, consisting of a variety offresh vegetables, fresh fruit and nuts and seeds daily.

According While you eat raw vegetables preserved enzymatic activity, some are better if cooked vegetables. For example, lycopene, a phytochemical in tomatoes and carrots, is actually more bioavailable when these vegetables are cooked. Lycopene accounts for approximately 50% of carotenoids in the body, together with alpha-and beta-carotene, lutein and zeaxanthin. You can try frying steaming or easily publish their completeNutrients. virgin in connection with a small amount of healthy fats like olive oils also allows your body to absorb more nutrients in full. You will receive the nutritional value of cooked tomato products like pasta sauce, ketchup and tomato soup.

Third cruciferous and some of the Brassica family such as cabbage, broccoli, cauliflower, Brussels sprouts, and can actually be eaten both raw and cooked. However, they contain "goitrogenic" compounds, that if they ateRoh print function in susceptible thyroid. If you have an under active thyroid, it is necessary to avoid all these vegetables. Simply boil. Parboiling for a few minutes off the links and make it safe for you to eat.

Fourth is recommended, regardless of your method of cooking you can cook at lower temperatures. Cooking at high temperatures, which would also be grilled and frying not only destroy important Nutrients, advanced glycation end products, but also produces (AGES). The acronym says it all, because these substances cause inflammation and aging. If you or your food back cabinets simply extend the cooking time and lower temperature.

During the fifth cooking with oil, grease, be careful to choose a strong, otherwise the heat damage. polyunsaturated vegetable oils like canola, corn, safflower, sunflower oil and soya never be heated or used forKitchen>. The reason is that very easily with oxygen combine to rancid. These oils deteriorate very easily because of this trend. Extra virgin coconut oil and organic butter are best for cooking because they are very stable saturated fats. They withstand high temperatures without damage to their chemical structure. Regular olive oil should not be heated above 400 degrees, so is suitable for frying or sautéing light to moderate temperature. Extra Virginoil-seed oil, linseed oil, sesame oil, pumpkin and macadamia nut oil should not be heated. Use it as a condiment, drizzled over vegetables, in salad dressings and smoothies or as a dip for bread.

Sixth nuts, seeds and grains, like-like quinoa, amaranth and millet, and whole grains like steel cut oats and brown rice should be put before cooking and eating them. They contain phytic acid, which is a natural substance that prevents absorption,some minerals and nutrients in foods. By simply soaking in filtered water for 8 hours, phytic acid is disabled.

Seventh Garlic is a food rich in energy, who studied for many years and has many health benefits. The way to squeeze the most out of garlic cloves in. Allicin, a compound powerful anti-fungal and antibacterial is produced when you crush or chop the garlic. It is also recommended in the rule that ten minutes to waitLink to full fruition. The effects of allicin in raw garlic is stronger for the benefit of the best that you use a small amount of crushed or chopped raw garlic or combine with your food cooked before serving. Cooking destroys longer and garlic cooked this property are destroyed.

Try these simple strategies for optimal nutrition from your meals.