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The Neelys' Celebration Cookbook

Cover of The Neelys' Celebration Cookbook

The Neelys' Celebration Cookbook

Down-Home Meals for Every Occasion
by Pat Neely
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Pat and Gina Neely, the beloved husband-and-wife team and authors of the New York Times best seller Down Home with the Neelys, are all about lettin' the good times roll.

It takes family, friends, and ample good food, and in their new book, they share their recipes and secrets for entertaining year-round, dishing up new spins on seasonal classics, and suggesting occasions to celebrate that most of us haven't thought of ourselves.

Along with menus for Christmas, Thanksgiving, Easter Sunday, and every known holiday in between, here are all the fixings for a year of down home celebrating, 120 recipes including Hoppin' John Soup and Deep-fried Cornish Game Hens for New Year's Day; Smothered Pork Chops and Creamy Garlic Mashed Potatoes for "Welcome Home, Baby"; One-handed Turkey Burgers and Mint Tea for "Spring Cleaning." The Neelys believe that life should be celebrated, holiday or not. With this mouth-watering collection of recipes you have everything you need to Neely-tize your table far beyond the holiday season.

From the Hardcover edition.

Pat and Gina Neely, the beloved husband-and-wife team and authors of the New York Times best seller Down Home with the Neelys, are all about lettin' the good times roll.

It takes family, friends, and ample good food, and in their new book, they share their recipes and secrets for entertaining year-round, dishing up new spins on seasonal classics, and suggesting occasions to celebrate that most of us haven't thought of ourselves.

Along with menus for Christmas, Thanksgiving, Easter Sunday, and every known holiday in between, here are all the fixings for a year of down home celebrating, 120 recipes including Hoppin' John Soup and Deep-fried Cornish Game Hens for New Year's Day; Smothered Pork Chops and Creamy Garlic Mashed Potatoes for "Welcome Home, Baby"; One-handed Turkey Burgers and Mint Tea for "Spring Cleaning." The Neelys believe that life should be celebrated, holiday or not. With this mouth-watering collection of recipes you have everything you need to Neely-tize your table far beyond the holiday season.

From the Hardcover edition.

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Excerpts-
  • Chapter One

    Gina's Hoppin' John Soup

    [GINA] Ever since I was a little girl, my mom has bee telling me that if you don't eat black- eyed peas on New Year's Day you'll have a bad year ahead of you. Now, when I was younger I didn't care a bit. I was going through that awkward stage anyway--how much worse could it be? But as I got older, I learned to love that black- eyed pea tradition, convinced that my year was going to be fantastic! And you know what's funny? I tell my girls the same thing. Who says traditions and superstitions aren't effective? Not to mention that black- eyed peas are rich in calcium and vitamin A. What could be bad about that? Of course, this being a Gina recipe, I added in my favorite collard greens. . . .Mmm, even better.

    SERVES 4 TO 6

    1 small bunch (about 1 pound) collard greens
    2 tablespoons olive oil
    6 ounces smoked ham steak, cut into 1⁄4-inch cubes
    1 medium onion, chopped
    4 cloves garlic, minced
    1 medium carrot, chopped
    1 stalk celery, chopped
    1⁄4 teaspoon crushed red- pepper flakes
    Kosher salt and freshly ground black pepper
    6 cups low- sodium chicken broth
    One 15.5- ounce can black- eyed peas, drained and rinsed
    One 15- ounce can diced tomatoes, with juices
    1 cup cooked long- grain white rice
    1 dried bay leaf
    Dash of hot sauce, preferably
    Tabasco
    Dash of Worcestershire sauce
    Parmesan cheese, grated, for topping

    Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.

    Heat the olive oil in a large, heavy pot over medium-high heat.

    When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes.

    Sprinkle in the red-pepper flakes, and season with salt and pepper.

    Add the collard greens, and saute until they begin to soften.

    Pour in the chicken broth, the black- eyed peas, and the can of tomatoes with their juices.

    Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.

    Spoon into bowls, and sprinkle each bowl with Parmesan cheese.

    2.
    Pat's Sweet and Spicy Grilled Wings
    With Smoky Blue Cheese Dipping Sauce

    [PAT] I absolutely love making my smoky grilled hot wings. Gina calls me the grill master: I'm a grill king and a wingman. There is nothing better than wings with a smoky grilled flavor mingling with a sweet, spicy, and creamy dipping sauce. One of the best things about living in Memphis is that we can grill year- round, even on a 35-degree day (which is the normal temperature on Super Bowl Sunday). Grilling wings can be completed in a 10- minute period outside, so even if it's chilly out, you can stand it!

    SERVES 6

    WINGS

    3 pounds chicken wings, cut at the joint, washed, and dried well
    1⁄4 cup canola oil
    2 tablespoons lemon- pepper seasoning
    1 tablespoon kosher salt
    1 teaspoon chipotle chile powder
    4 tablespoons unsalted butter
    2 tablespoons Dijon mustard
    2 tablespoons honey
    1⁄4 cup hot sauce, preferably
    Tabasco
    1 tablespoon apple- cider vinegar
    1 teaspoon chipotle chili powder
    Dash of Worcestershire sauce
    Kosher salt and...

About the Author-
  • Pat and Gina Neely are restauranteurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.

    www.ginaandpat.com

    Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.

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    Knopf Doubleday Publishing Group
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  • Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.

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