By Pat Neely, Gina Neely, Paula Disbrowe
Meet the Neelys: Pat and Gina, husband-and-wife group, hosts in their personal tv convey, and vendors of the prestigious Memphis and Nashville eateries, Neely’s Bar-B-Que.
The Neelys’ down-home method of cooking has earned them the top accolades from coast to coast. It has additionally gained them thousands of audience at the meals community. easily positioned, the Neelys are all approximately stable nutrients and strong instances. during this, their eagerly awaited debut cookbook, the Neelys proportion the scrumptious nutrition they've been cooking up for years either at domestic and of their restaurants.
Pat and Gina hail from households with a boundless love of cooking and bedrock traditions of sharing food. on the Neelys’, mealtime is family time, and that implies no stinting on “the sauce.” certainly, that’s one of many Neely secrets and techniques: the liberal software of fish fry sauce to just about anything—spaghetti, nachos, salad, you identify it. after all, there are different secrets and techniques in addition, and you'll find all of them within the pages of Down domestic with the Neelys, besides greater than a hundred and twenty mouthwatering recipes.
Here are the tried-and-true southern recipes which were handed down from one Neely new release to the following, together with lots of their signature dishes, resembling barbecue Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of fireplace, Gina’s Collard vegetables, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled red meat Sandwiches with Slaw, Get Yo’ guy poultry, and Sock-It-to-Me Cake. definitely, no self-respecting southerner could dream of delivering a meal to a visitor with out a right drink, so Pat and Gina have incorporated a few of their favourite libations the following, too.
The Neelys paintings, chortle, love, and play tougher than any kin you’ll ever meet. Their love for solid nutrients is infectious, and in Down domestic with the Neelys, they carry their heavenly encouraged cooking right down to earth for all to share.
From the Hardcover edition.
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Extra resources for Down Home with the Neelys: A Southern Family Cookbook
Also puzzling is why these people ate so many oysters. Oysters are not an efficient food source. Between 90 and 95 percent of their weight comes from the inedible shell, so gathering bags of oysters from the beds and dragging them to the middens for shucking yielded fairly little food for the effort. The Lenape approach of gathering oysters in dugout canoes, which may have also been used by earlier peoples, somewhat reduces the labor. Probably to lessen the amount of hauling, no midden has been found more than 160 feet from water.
Red deer, a European species, are larger than the indigenous whitetail. Europe had larger deer and smaller oysters than New York. To calculate the food value of New York oysters relative to the native whitetail deer, one would have to know whether the oysters came from the top or bottom of the midden. It is significant that the deeper archaeologists dig in a midden, the larger the shells they find. The large bottom shells are older than the smaller top ones, which shows that, contrary to popular belief, even before Europeans arrived, people were overharvesting oysters.
One modern 1 8 • T h e B i g O y s te r researcher estimated that it would take 52,267 oysters to supply the same number of calories to be had by eating one red deer. An intriguing idea emerges. It is clear not only by logic but by the evidence of the kitchen remains that have been found that no Hudson people ever had a diet principally based on oysters. There is a tendency to think of early humans as struggling for survival and therefore eating what was nutritious, easily available, and efficiently exploited.
Down Home with the Neelys: A Southern Family Cookbook by Pat Neely, Gina Neely, Paula Disbrowe