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New PDF release: Back Home with the Neelys: Comfort Food from Our Southern

By Pat Neely, Gina Neely, Ann Volkwein

ISBN-10: 0307961338

ISBN-13: 9780307961334

For Pat and Gina Neely the key to a very chuffed house is a full of life mixture of nutrients and family members. of their new e-book, the best-selling authors draw on their down-home roots and revisit the vintage Southern recipes which have been handed down via generations. We’re drawn into the kitchens in their moms and grandmothers and again to a time whilst produce used to be picked within the yard backyard and catfish used to be stuck on afternoon fishing journeys with Grandpa. of their signature variety, 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 little thing on your fridge).

Pat and Gina think reliable nutrients results in reliable occasions and again domestic with the Neelys is bound to deliver again fond thoughts of the culture, historical past, and flavors which are found in each family members.

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3 Spread one half of each crostini with pesto and the other half with tomato purée. 4 Halve each scallop horizontally and put 1 half on each crostini. Grind pepper over and garnish each with a basil leaf. Serve at once. Prepare ahead The crostini bases can be made 2 hours ahead. 1oz (30g) slivered almonds 2 tbsp olive oil 4 thick slices crusty sourdough bread salt and freshly ground black pepper 1 garlic clove 2 hot-smoked trout, about 10oz (300g) each 51⁄2oz (150g) fennel bulb, trimmed, halved, and thinly sliced 4fl oz (120ml) mascarpone cheese juice of 1⁄2 lemon sprigs of chervil, to garnish 1 lemon, cut into wedges, to serve 1 Preheat the oven to 400°F (200°C).

Variation Prepare ahead Maryland crab cakes Mix the juice from 1 lemon with 21⁄4lb (1kg) crab, 41⁄2oz (125g) breadcrumbs, chopped parsley and dill, 4 tbsp mayonnaise, 2 beaten eggs, and salt and pepper. Form into 16 cakes. Fry for just 3– 4 minutes, and serve with a corn relish and lemon wedges. Serves 8. Make the shrimp filling up to 3 hours in advance (only add the chicken when it is completely cold), cover, and refrigerate. Assemble the rolls just before frying. Starters and light bites—Starters Smoked haddock and herb fishcakes Crisp fishcakes make a great starter, and the smoky flavors here work well with mustard.

Arrange the oysters on a traditional oyster plate with ice, or pack 4 serving dishes with lots of crushed ice and place the oysters on top. 2 Mix the vinegar and shallot together and put into a small dish. Place in the center of the oysters—or the middle of the table—and serve. Variation Oysters with lemon and Tabasco Shuck the oysters as directed and serve on crushed ice, with lemon wedges and Tabasco sauce on the side. Allow your guests to choose their dressing, or to eat the oysters unadorned.

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Back Home with the Neelys: Comfort Food from Our Southern Kitchen to Yours by Pat Neely, Gina Neely, Ann Volkwein


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