By Pat Neely, Gina Neely, Ann Volkwein
For Pat and Gina Neely the key to a really satisfied house is a full of life mixture of foodstuff and relatives. of their new booklet, the best-selling authors draw on their down-home roots and revisit the vintage Southern recipes which were handed down via generations. We’re drawn into the kitchens in their moms and grandmothers and again to a time while produce was once picked within the yard backyard and catfish used to be stuck on afternoon fishing journeys with Grandpa. of their signature kind, Pat and Gina have taken the dishes they have been raised on and up to date them for today’s kitchens.
Inside you’ll locate a hundred recipes, together with Small Batch Strawberry Jam (best whilst eaten with effortless Buttermilk and Cream Biscuits), Bourbon French Toast, Crunchy Fried Okra, Skillet Corn Bread, Grilled Succotash, Skillet Roasted fowl, and Brunswick Stew (which combines a bit of every thing on your fridge).
Pat and Gina think stable foodstuff results in solid occasions and again domestic with the Neelys is certain to deliver again fond stories of the culture, heritage, and flavors which are found in each family members.
Read or Download Back Home with the Neelys: Comfort Food from Our Southern Kitchen to Yours PDF
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Extra info for Back Home with the Neelys: Comfort Food from Our Southern Kitchen to Yours
THE BIG BOOK OF EASY SUPPERS 60 In a large saucepan over high heat, bring just enough lightly salted water to cover potatoes to a boil. Add potatoes, reduce heat to medium, and cook, covered, until tender, about 20 minutes. Drain under cold water. When cool enough to handle, quarter, then slice and place in a large bowl. Toss with vinegar. Add celery, bell pepper, radishes, green onions, and parsley and toss with Aioli. Season with salt and pepper. Cover and refrigerate several hours to allow flavors to blend.
6 cups torn romaine lettuce leaves cups torn arugula or spinach leaves 2 avocados, peeled, pitted, and sliced 1⁄2 cup sliced radishes 1⁄2 red onion, sliced and separated into rings Creamy Garlic-Herb Buttermilk Dressing (recipe follows) CREAMY GARLIC-HERB BUTTERMILK DRESSING In a food processor, combine all ingredients and process until blended. Cover and refrigerate until ready to use. 1 cup mayonnaise 3⁄4 cup buttermilk 1 tablespoon white wine vinegar Makes about 13 ⁄ 4 cups 2 or 3 garlic cloves, sliced 3 fresh parsley sprigs 1 green onion, including some tender green tops, coarsely chopped 1⁄4 teaspoon dried marjoram 1⁄4 teaspoon dried thyme 1⁄4 teaspoon salt Freshly ground pepper to taste 53 ACCOMPANIMENT SALADS 3 Big Book_Mechanicals_Interior 10/19/04 5:34 AM Page 54 ORANGE, CUCUMBER, AND RED ONION SALAD WITH LIME-CUMIN DRESSING Serves 4 The tart flavor of lime provides a refreshing note to this salad.
Add turkey, celery, bell pepper, and green onions and toss with enough dressing to coat. Cover and chill several hours to allow flavors to blend. THE BIG BOOK OF EASY SUPPERS 34 8 ounces fusilli (2 1⁄2 cups), cooked according to package directions and drained 1 tablespoon vegetable oil 2 tablespoons white wine vinegar 1⁄2 teaspoon dried thyme 2 cups cubed roasted turkey breast 1⁄2 cup chopped celery 1⁄2 cup chopped red bell pepper 1⁄4 cup sliced green onions, including some tender green tops Creamy Dressing (recipe follows) CREAMY DRESSING In a small bowl, whisk together all ingredients until smooth.
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