Synopses & Reviews
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, Neelys 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, thats 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, Pats Wings of Fire, Ginas Collard Greens, Grandma Jeans Potato Salad, Nanas 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 youll 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.
"Husband-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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"With over a dozen cookbooks and two James Beard awards under his belt, Villas weighs in with another well-crafted work, this one focusing on the oily offerings to be found in his favorite part of the U.S"
-- Publishers Weekly and#160; "Since Americans on both sides of the Mason-Dixon line relish crisp fried foods, Villasand#8217; book, with its clear instructions, will surely reach a large audience. and#8212; Booklist and#160; Southern Friedand#160; "should be on the reading list of anyone intersted not only in Southern cooking, but in taking the pulse of American gastronomy overall." --Julia Reed The Wall Street Journal and#160; "Southern Fried is yet another indispensable book by James Villas, a food writer of the old school. He has the absolute highest standards of food and drink, an always engaging writing style, great wit, well-founded opinions, and a deep knowledge of whatever heand#8217;s writing about, be it the regional country dishes of France or the homey casseroles of his childhood in North Carolina. Last, but hardly least, he writes concise, well-tested recipes. You know by reading them that heand#8217;s cooked them over and over. In Southern Fried, as usual, he alternately has me absorbed in my reading chair or running to the kitchen to cookand#8212;sorry, fry. Crab and Corn Fritters Remoulade, anyone?" --Arthur Schwartz, NPR radio personality and author of Naples at Table: Cooking in Campania "Jim Villas is an aficionado as well as an expert of all things Southern. He makes home frying doable and delicious, with clear instructions and enthusiasm. For those with fear of frying, this is the book to buy." --Nathalie Dupree, TV host and author
The veteran cookbook writer and North Carolina native mounts a defense of frying and applies it with gusto.
--The New York Times
The long-awaited debut cookbook from the celebrated husband-and-wife team, hosts of their own number one-rated Food Network show.
Pat and Gina Neely both hail from families with bedrock traditions of sharing meals, a boundless love of cooking and great food, and no fear of good, hard work to make it all happen. That's what has earned their Memphis restaurant the reputation as one of the best darn rib joints in the world.
Now they've given us a cookbook brimming with tried and truly delicious southern recipes that have been passed down from one generation to the next. The Neelys share all their secrets, not the least important of which is their liberal application of barbeque sauce to almost anything: spaghetti, nachos, salad--you name it. Here are more than one hundred mouth-watering recipes, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Spicy Corn Chowder, Nana's Southern Gumbo, Sweet and Spicy Slaw, Get Yo' Man Chicken, Sock-It-to-Me Cake, and a few knock-your-socks-off libations to boot.
The Neelys' love for good food is infectious, and here, in their first book, they bring their heavenly inspired cooking down to earth for all to share.
The best of two worlds -- all Southern-style fried food recipes -- from renowned cooking authority James Villas with gorgeous, full-color photography throughout
Hush puppies, fried chicken, crab cakesand#8212;fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villasand#8217;s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture. It is filled with gorgeous color photos sure to tempt even health food fanatics, with crispy, crunchy delights in chaptersand#160;featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Todayand#8217;s deep fryers make frying easier and healthier than ever; itand#8217;s as easy as pushing a button, with no risk of splattering oil, andand#160;Villasand#8217;s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, Country Fried Steak, Turkey Hash Cakes, and Rosemary Pork Chops will ensure perfect results. This isnand#8217;t diet food, to be sure, but these are dishes that people love, and itand#8217;s safer and healthier than ever to fry without any sacrifice in flavor.
About the Author
Patrick and Gina Neely
are owners of Neelys Bar-B-Que in Memphis and Nashville and hosts of the Food Network series Down Home with the Neelys
. They have been married since 1994 and live in Memphis with their two daughters (and scores of other kin nearby).
Food writer Paula Disbrowes cookbook Cowgirl Cuisine was published in March 2007. She lives with her husband, daughter, and menagerie of animals in Austin, Texas.