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 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 the Hardcover edition.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)

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Southern Living Annual Recipes 2017: An Entire Year of Recipes

For nearly 40 years, Southern Living Annual Recipes has collected every recipe from an entire year’s worth of Southern Living magazine in one complete volume, making it an indispensable companion for the devoted readers of the magazine who want to make sure that they have every single recipe within arm’s reach, and for those fans who know and trust the authority that Southern Living brings to great Southern cooking.

2017’s edition is no different, bringing you delicious Sunday suppers, tantalizing desserts, regional favorites, and fantastic holiday meals, along with the helpful tips and menus that you’ve come to expect from the legendary Southern Living Test Kitchen. Because no edition of Southern Living Annual Recipes would be complete without a special bonus section, this year, we’re bringing you all of our favorite cheesecake recipes from the last 50 years that you won’t be able to find anywhere else.

Just as you’ve treasured every edition of Southern Living Annual Recipes that has come before, the 2017 edition will become an essential go-to volume on your kitchen shelf that will help you create delicious meals for family and friends for years to come.
 

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The Southern Sympathy Cookbook: Funeral Food with a Twist

Hearty bites for the heavy-hearted

“He had a life-long love affair with deviled eggs, his homemade canned fig preserves, and buttermilk served in martini glasses garnished with cornbread.” ―Obituary from Gulfport, Mississippi  

So-called “funeral food” is having a moment. Comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes―all these foods provide sympathy and sustenance for the bereaved. The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals such as:

  • Three Bean Salad with Bacon Vinaigrette
  • Fried Chicken
  • Pulled Pork with Homemade Barbecue Sauce
  • Biscuit Cinnamon Rolls  

Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd. 

More than 50 color photographs

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Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle’s Wandering Goose

When Heather Earnhardt opened her tiny, magical café, The Wandering Goose, in Seattle, she infused a little Southern comfort into the heart of a city that’s skies are often gray. Her specialty is biscuits, slathered with butter and homemade jam, piled high with fried chicken and bread-and-butter pickles, or country ham and an over-easy egg. In Big Food Big Love, this “red-dirt girl” shares stories from her childhood in the South and 130 recipes that contain a satisfying mix of nostalgic and traditional Southern favorites. Served up with a side of Southern charm, this is genuinely good and unfussy food that’s meant to be eaten with family and friends.

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Music Everywhere: The Rock and Roll Roots of a Southern Town

“A highly entertaining, well-written look at a city that played a major role in the history of rock and roll music. Kudos to Marty Jourard on a book of historical importance.”―Kudzoo Magazine

“Jourard tells the story so that you feel you are there in the humid clubs watching history unfold in a time when regional music scenes truly were unique.”―Charles R. Cross, author of Heavier Than Heaven: A Biography of Kurt Cobain

“Jourard clearly demonstrates that Gainesville’s contributions are no less vital than those of New York City, Chicago, Memphis, Los Angeles, Seattle, and so many more.”―Marc Eliot, author of To the Limit: The Untold Story of the Eagles

“A musical rags-to-riches story that you can dance to. Here’s the story of a little southern town that made a big impact on American music.”―WilliamMcKeen, editor of Homegrown in Florida

“Gainesville is a key destination in central and north-central Florida’s growing reputation as America’s foremost incubator for important guitarists of rock and roll: Petty, Felder, Stills, Allman, Betts, Dudek, Rossington, Parsons, Campbell, and Leadon among many others. Jourard, himself part of Gainesville’s music history alongside members of his hit-making band the Motels, deserves accolades for his immersive exploration of his hometown’s myriad contributions to rock history.”―Bob Kealing, author of Calling Me Home: Gram Parsons and the Roots of Country Rock

“From Stephen Stills to the Certain Amount, from Leadon and Felder to Sister Hazel, from hootenannies to the Heartbreakers to everyone in between, this is the story of a place called Gainesville and its ever-enduring songs of the South.” ―Jeff Lemlich, author of Savage Lost: Florida Garage Bands; The ’60s and Beyond

When the Beatles launched into fame in 1963, they inspired a generation to pick up an instrument and start a band. Rock and roll took the world by storm, but one small town in particular seemed to pump out prominent musicians and popular bands at factory pace.

Many American college towns have their own story to tell when it comes to their rock and roll roots, but the story of Gainesville, Florida, is unique: dozens of resident musicians launched into national prominence, eight inducted into the Rock and Roll Hall of Fame, and a steady stream of major acts rolled through on a regular basis. From Tom Petty and the Heartbreakers to Stephen Stills and the Eagles’ Don Felder and Bernie Leadon, Gainesville cultivated some of the most celebrated musicians and songwriters of the time.

Marty Jourard―a member of the chart-topping band the Motels―delves into the individual stories of the musicians, businesses, and promoters that helped foster innovative, professional music and a vibrant creative atmosphere during the mid-sixties and seventies. The laid-back southern town was also host to a clash of cultures. It was home to intellectuals and rednecks, liberals and conservatives, racists and civil rights activists, farmers, businessmen, students, and hippies. Although sometimes violent and chaotic, these diverse forces brought wild rock and roll energy to the music scene and nourished it with an abundance of musical fare that included folk, gospel, soul, country, blues, and Top Forty hits. Gainesville musicians developed a sound all their own and a music scene that, decades later, is still launching musicians to the top of the charts.

Music Everywhere brings to light a key chapter in the history of American rock and roll―a time when music was a way of life and bands popped up by the dozen, some falling by the wayside but others leaving an indelible mark. Here is the story of the people, the town, and a culture that nurtured a wellspring of talent.

Marty Jourard, a Gainesville native who released five albums and two top-ten singles with the 1980s band the Motels, is the author of Start Your Own Band. He teaches songwriting classes at Cornish College of the Arts in Seattle.

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Southern Cooking: 40 Soul Food Recipes from the Deep South

There is a misconception that Southern Cooking consists solely of Creole and Cajun cuisine. However, both of these culinary styles have their roots planted firmly in Louisiana soil. Whereas Southern Cooking encompasses cuisine from all of the Southern states and is as varied and different as the regions that make up the South. Creole and Cajun dishes have a strong culinary connection to France, a nodding acquaintance to Africa, Spain, and Native America, and to a lesser degree the West Indies, Ireland, Germany, and Italy. Southern cooks, on the other hand, have always creatively dipped into the mixing pot of Native American, European, and African cuisine, learning from cultures that once fused together to make the South what it is today. In fact, African traditions have had a significant influence on the flavors and cooking methods of what we lovingly refer to as Soul Food. As cliché as it may sound, heart and soul have been put into many of these dishes. There is a deep-rooted history behind every recipe. A feeling that each one was prepared with love and effort in the hope that every mouthful will be savored and enjoyed by those who eat it. Although some dishes are enjoyed throughout the South, they’ll vary depending on which state you are living. Take, for instance, ribs. In Texas, they make them spicy and saucy, while in Tennessee there’s more rub and the sauce is on the side. Go to the Carolinas though, and the sauce has more of a mustard flavor. America is defined by the influence of those who helped to make her great, be they African, Native American, or European, and Southern Cooking is at the very center of that beating heart.

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