Cookbook Review: Down Home With The Neelys

Down Home With The Neelys
A Southern Family Cookbook
Patrick and Gina Neely with Paula Disbrowe
Introduction by Paula Deen

Hardback 2009
ISBN: 9780307269942

This book is more than just a cookbook. Also included is the story of how Pat
 and Gina met, married, and came to be on the food network.  Before each recipe
 is a note from Pat or Gina and sometimes both of them about where the recipe
 came from, what one of them might do different, and sometimes hits or tips to
 help you successfully make the recipe yourself. It's a fun book to read as
 well as cook from.

If you love southern cooking then you'll enjoy this one. The recipes are tried
 and true family recipes from Pat, Gina, and their families. Some recipes are
 ones that have been in their families for generations. There are also some
 recipes from their restaurants and a few you might have seen on their Food
 Network Show. They share their Barbecue seasoning and sauce recipes too.
  There is even a section from Pat's brother and restaurant partner, Tony
 giving you tips on grilling at home.

If you like photos in your cookbooks there are plenty of those here. Many
 family photos as well as mouth watering food photos. You shouldn't have any
 problem at all finding the ingredients called for in this book. The type is
 black ink with the ingredients list and name of the recipe in brown. Most
 recipes are on one page with a few taking up two pages that you can easily
 read on facing pages with the book open.

I have wanted to try their signature BBQ Spaghetti ever since I saw it on the
 Road Food show when the Deen brothers went to their restaurant. The recipe is
 in this book. The only problem for me is you have to make the seasoning
 recipe, sauce recipe, smoked BBQ and then the spaghetti. That wouldn't be a
 problem but both Dexter and Harold say they wouldn't even try it. That leaves
 me and if Sarita were here her, but I don't think Andrew would eat it either
 and this makes quiet a bit. I'd love to go to one of their restaurants and try
 it there. I do have the recipe though if I ever want to tackle it.

For my first recipe I made Pot Roast with Roasted Vegetables. Actually I didn't
 make the veggies but they're included in the name and their recipe follows on
 a facing page. I used Gina's tip and put the roast in the slow cooker before
 leaving for work. I hope to try this one in the oven sometime too with the
 roasted veggies.

Pot Roast with Roasted Vegetables

Pat: There is nothing like the smell of a pot roast cooking in the oven. My
 mother made a mean pot roast, her secret was using dried Italian seasoning on
 the meat, and it's a technique I've incorporated into this recipe. The flavors
 of the dressing really permeate and tenderize the roast. A well-seasoned cast
 iron Dutch Oven (or and enamel coated Dutch Oven) is our favorite cooking
 vessel for this roast. Here we call for a  boneless chuck roast, because the
 well marbled cut keeps plenty moist, but you can also use a 4- 6 pound bone-in
 roast (you'll need to cook it for another 45 minutes).

Gina: Ladies, this is also a great dish to make when your schedule is tight.
 You can sear the meat, then throw it and the remaining ingredients into a slow
 cooker and head off to work. Make some cornbread when you get home and it's a
 wrap.

2 tablespoons olive oil
One 3 to 4 pound boneless chuck roast, trimmed
Kosher salt
Freshly ground black pepper
12 ounces beer (not dark)
1 cup beef broth
One 2 ounce envelope Italian dressing mix
2 bay leaves
10 to 12 garlic cloves, smashed
2 onions, quartered

Preheat the oven to 300 F. Heat the oil in a large Dutch oven or heavy pot over
 high heat. Season the pot roast generously with salt and pepper, then add it
 to the pot, and sear on all sides until nicely brown. Transfer the meat to a
 plate, then pour the beer into the Dutch oven, whisk  to scrape up any browned
 bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay
 leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake,
 covered for 3 hours, or until tender, turning once. Remove the bay leaves and
 serve with the Roasted Vegetables (recipe follows).

Serves 6 to 8

Roasted Vegetables

1 1/2 pounds red new potatoes
1 pound baby carrots
2 medium onions, quartered
2 tablespoons olive oil
1 teaspoon dried thyme
Kosher salt
freshly ground black pepper
2 tablespoons chopped fresh flat leafed parsley
2 teaspoons lemon zest
2 tablespoons fresh lemon juice

Preheat oven to 300 F. Place the potatoes, carrots, and onions in a large bowl.
 Add the olive oil and thyme and season generously with salt and pepper, then
 toss until the vegetables are evenly coated. Transfer the vegetables to a
 baking sheet or a large cast iron skillet, and roast for 45 minutes or until
 they are tender and well browned, using a metal spatula to flip them ever 15
 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then
 add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for
 seasonings, and add more salt or pepper as desired.


Joan's notes: I didn't realize that my packet of Italian dressing mix was only
 .7 oz instead of the 2 oz called for. Both Harold and Dexter thought this one
 needed a bit more seasoning and I think had I used two packets instead of one
 that would have done the trick. The meat was so tender after cooking in the
 slow cooker and the beer and seasoning gave it a nice flavor. The leftover
 were great on sandwiches. I hope to try this one again using more dressing mix
 and making it in the oven next time with the roasted veggies.