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.
Download an e-recipe for broccoli cheddar cornbread
Catch the Neelys on their book tour
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Gentlemen: There seems to be a issue with the recipe for Sock It To Me cake on page 214 of the Down Home With the Neeleys cookbook. Under the heading Yellow cake the recipe only calls for 1/4 cup flour, nowhere near enough for any cake I ever baked. Made per recipe the cake resembles pecan pie filling. Is this a misprint? If so please forward the correct recipe. Many thanks: Ray
Unfortunately I have discovered the same problem with the recipe for Sock It To Me Cake, mid may trough I might add.. The on line recipe calls for yellow cake mix and sour cream? I attempted to fix my disaster to no a vale please help..
I JUST GOT YOUR COOKBOOK ,I HAVEN;T HAD TIME TO USE IT YET ,BUT IT HAS TO HAVE AS GOOD OF RECIPES LIKE YOU DO ON YUOR SHOW I ENJOY THE SHOW A LOT.
Gina,I know how much you love pigs,so,if you would like to have a miniture pot belly pig, I know of someone who raises them and will ship it to your home. Her name is Vickie Barrow and her phone number is 281-383-366. Give her a call if you’re interested and she will give you all the information.
One of your and Pat’s biggest fans!!
Phyllis