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Down Home with the Neelys: A Southern Family Cookbook

Sample recipes from Down Home with the Neelys: A Southern Family Cookbook

Neely’s Barbecue Seasoning

In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation...

(1 Votes)

Neely’s Barbecue Sauce

Pat: My brother Tony has a terrific palate, and his true genius is in having developed the right “tempo” for our barbecue sauce–and, boy ...

(1 Votes)

Gina’s Perfect Rice

Gina: In the South, rice is an essential partner for roast pork or chicken, or anything with a tomatoey sauce or gravy, but even down her...

(1 Votes)

Crusty Cornbread

Pat: A cast-iron skillet is, far and away, the best pan for cooking this cornbread. In fact, we don’t prepare it in anything else. Prehea...

(1 Votes)

Pat's Wings of Fire with Horseradish Dipping Sauce

There's nothing quite like fried chicken wings to kick off a party or a big game. Pats Wings of Fire with Horseradish Dipping Sauce are spicy and bold, with a tried-and-true seasoning that puts other chicken wings recipes to shame. The horseradish dipping sauce adds a whole new level of kick to these hot wings - make sure you have a cold drink at the ready!

(1 Votes)

Grilled Shrimp, Scallion, and Bacon Quesadillas with Smoky Guacamole

Gina: Just a few minutes on a hot grill will give shrimp and scallions a wonderful charred, smoky flavor, making an incredible filling fo...

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Smoky Guacamole

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Nana’s Southern Gumbo

We prepared this gumbo on our “Pass It On” show, because it is a generational favorite that dates back to Gina’s Nana. Nana made it for G...

(1 Votes)

Spinach Salad with Bacon, Blue Cheese, Pecans, and Cranberries

Gina: Ours is a spinach salad with some serious attitude. In addition to the bacon and creamy blue-cheese dressing, we add sweetened peca...

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Spiced Pecans

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Gina’s Collard Greens

Gina: I’m always surprised to discover that folks in these parts tend to cook turnip and mustard greens more often than collard greens. I...

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Spicy Salmon with Mustard and Brown Sugar Glaze

Gina: It’s happening to all of us: we’re getting older. That’s the bad news. The good news is that there are foods we can eat that have i...

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Spicy Fried Chicken

Pat: When I was growing up in the South, there were “soul food” restaurants on every comer. I mean every comer. And there was one entrée ...

(1 Votes)

Barbecue Turkey Meatloaf

Gina: This recipe came from my fabulous “girlfriend” D’Won (every girl needs a D’Won in her circle). D’Won is a huge turkey-lover, an ama...

(1 Votes)

Memphis-Style Barbecued Pork Ribs

Pat: Our first taste of national recognition came in 1997, when our pork ribs were voted “the best ribs in Memphis” by the local media. A...

(1 Votes)

Barbecued Chicken

What’s the secret to our barbecued chicken? We marinate it in Italian dressing! Then we cook it low and slow–that’s chicken with the Neel...

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Sweet and Tangy Pork Chops

Tony: One of the most important skills for any grill master is knowing when a cut of meat is cooked to the desired temperature. This is p...

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Memphis Blues Burgers with Mustard Sauce

Pat: You can shape these burgers into four ¼-pound patties, but in Memphis, we shape them into mini-burgers so each person gets to eat tw...

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Sock-It-to-Me Cake

Gina: This is Momma Neely’s calling card (and when Momma Neely comes calling, people answer). It’s a traditional Southern butter cake fil...

(1 Votes)

Southern Red Velvet Cake

Gina: Red Velvet Cake is beloved throughout the South. It’s sweet and moist, with a deep-crimson hue that comes from the addition of red ...

(1 Votes)

Yeast Doughnuts with Maple Icing

Gina: Light, delicate, and full of flavor, homemade doughnuts are a true indulgence, one that’s worthy of a holiday, a birthday breakfast...

(1 Votes)

Maple Icing

(1 Votes)

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