{"product_id":"the-neelys-celebration-cookbook-isbn-9780307592941","title":"The Neelys' Celebration Cookbook","description":"Pat and Gina Neely, the beloved husband-and-wife team and authors of the \u003ci\u003eNew York Times \u003c\/i\u003ebest seller \u003ci\u003eDown Home with the Neelys, \u003c\/i\u003eare all about lettin’ the good times roll.\u003cbr\u003e\u003cbr\u003eIt takes family, friends, and ample good food, and in their new book, they share their recipes and secrets for entertaining year-round, dishing up new spins on seasonal classics, and suggesting occasions to celebrate that most of us haven’t thought of ourselves.\u003cbr\u003e\u003cbr\u003eAlong with menus for Christmas, Thanksgiving, Easter Sunday, and every known holiday in between, here are all the fixings for a year of down home celebrating, 120 recipes including Hoppin’ John Soup and Deep-fried Cornish Game Hens for New Year’s Day; Smothered Pork Chops and Creamy Garlic Mashed Potatoes for “Welcome Home, Baby”; One-handed Turkey Burgers and Mint Tea for “Spring Cleaning.” The Neelys believe that life should be celebrated, holiday or not. With this mouth-watering collection of recipes you have everything you need to Neely-tize your table far beyond the holiday season.\u003cb\u003ePat and Gina Neely \u003c\/b\u003eare restauranteurs, best-selling authors, popular speakers, and hosts of the Food Network hit series \u003ci\u003eDown Home with the Neelys.\u003c\/i\u003e They recently opened their first New   York City restaurant, Neely’s Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.\u003cbr\u003e\u003cbr\u003ewww.ginaandpat.com\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eAnn Volkwein\u003c\/b\u003e is a best-selling food and lifestyle author based in New York  City and Austin,  Texas. Her previous books include: \u003ci\u003eThe Arthur Avenue Cookbook\u003c\/i\u003e, \u003ci\u003eChinatown New York\u003c\/i\u003e, \u003ci\u003eMixt Greens\u003c\/i\u003e (with Andrew Swallow), and, with Guy Fieri: \u003ci\u003eDiners, Drive-Ins and Dives; More Diners, Drive-Ins, and Dives; \u003c\/i\u003eand\u003ci\u003e Guy Fieri Food\u003c\/i\u003e.\u003cbr\u003e\u003cb\u003e1.\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eGina’s Hoppin’ John Soup\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e [GINA] Ever since I was a little girl, my mom has bee telling me that if you don’t eat black- eyed peas on New Year’s Day you’ll have a bad year ahead of you. Now, when I was younger I didn’t care a bit. I was going through that awkward stage anyway—how much worse could it be? But as I got older, I learned to love that black- eyed pea tradition, convinced that my year was going to be fantastic! And you know what’s funny? I tell my girls the same thing. Who says traditions and superstitions aren’t effective? Not to mention that black- eyed peas are rich in calcium and vitamin A. What could be bad about that? Of course, this being a Gina recipe, I added in my favorite collard greens. . . .Mmm, even better. \u003cbr\u003e  \u003cbr\u003e SERVES 4 TO 6\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e1 small bunch (about 1 pound) collard greens\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 tablespoons olive oil\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e6 ounces smoked ham steak, cut into 1⁄4-inch cubes\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 medium onion, chopped\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e4 cloves garlic, minced\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 medium carrot, chopped\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 stalk celery, chopped\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 teaspoon crushed red- pepper flakes\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eKosher salt and freshly ground black pepper\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e6 cups low- sodium chicken broth\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eOne 15.5- ounce can black- eyed peas, drained and rinsed\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eOne 15- ounce can diced tomatoes, with juices\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 cup cooked long- grain white rice\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 dried bay leaf\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eDash of hot sauce, preferably\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eTabasco\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eDash of Worcestershire sauce\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eParmesan cheese, grated, for topping\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.\u003cbr\u003e\u003cbr\u003e Heat the olive oil in a large, heavy pot over medium-high heat.\u003cbr\u003e\u003cbr\u003e When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes.\u003cbr\u003e\u003cbr\u003e Sprinkle in the red-pepper flakes, and season with salt and pepper.\u003cbr\u003e\u003cbr\u003e Add the collard greens, and saute until they begin to soften.\u003cbr\u003e\u003cbr\u003e Pour in the chicken broth, the black- eyed peas, and the can of tomatoes with their juices. \u003cbr\u003e\u003cbr\u003e Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.\u003cbr\u003e\u003cbr\u003e Spoon into bowls, and sprinkle each bowl with Parmesan cheese.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e2.\u003c\/b\u003e\u003cbr\u003e \u003cb\u003ePat’s Sweet and Spicy Grilled Wings\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eWith Smoky Blue Cheese Dipping Sauce\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e [PAT] I absolutely love making my smoky grilled hot wings. Gina calls me the grill master: I’m a grill king \u003ci\u003eand \u003c\/i\u003ea wingman. There is nothing better than wings with a smoky grilled flavor mingling with a sweet, spicy, and creamy dipping sauce. One of the best things about living in Memphis is that we can grill year- round, even on a 35-degree day (which is the normal temperature on Super Bowl Sunday). Grilling wings can be completed in a 10- minute period outside, so even if it’s chilly out, you can stand it! \u003cbr\u003e  \u003cbr\u003e SERVES 6\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eWINGS\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e \u003cb\u003e3 pounds chicken wings, cut at the joint, washed, and dried well\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 cup canola oil\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 tablespoons lemon- pepper seasoning\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 tablespoon kosher salt\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 teaspoon chipotle chile powder\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e4 tablespoons unsalted butter\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 tablespoons Dijon mustard\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 tablespoons honey\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 cup hot sauce, preferably\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eTabasco\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 tablespoon apple- cider vinegar\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 teaspoon chipotle chili powder\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eDash of Worcestershire sauce\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eKosher salt and freshly ground black pepper\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 tablespoons sliced green onion, for garnish (optional)\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 scant cup smoky blue- cheese dipping sauce (recipe follows)\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e Toss the chicken wings with the oil, and sprinkle with lemon- pepper seasoning, salt, and chile powder in a large bowl. Cover with plastic wrap, and leave the bowl in the fridge for 30 minutes, letting the flavors marry together while you prepare the grill.\u003cbr\u003e\u003cbr\u003e Heat your grill to medium- high direct heat, using charcoal. Once it’s hot, grill the wings for 7 to 9 minutes per side, until crisp and completely cooked through.\u003cbr\u003e\u003cbr\u003e Combine the butter, mustard, honey, hot sauce, vinegar, chile powder, Worcestershire, salt, and pepper in a large saucepan set over medium heat. Taste for seasoning, and add more chipotle if you want it spicier. Allow the sauce to come to a simmer.\u003cbr\u003e\u003cbr\u003e Once the sauce is simmering, cut the heat and add the wings, and toss thoroughly in the sauce. Remove to a large platter, sprinkle with green onion, and serve with the smoky blue- cheese dipping sauce.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003eSMOKY BLUE CHEESE DIPPING SAUCE\u003c\/b\u003e\u003cbr\u003e MAKES 1 SCANT CUP\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e1⁄4 cup crumbled Danish blue cheese\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 cup buttermilk\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 cup sour cream\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 teaspoons apple- cider vinegar\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 teaspoon smoked paprika\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 tablespoons thinly sliced green onion\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eKosher salt and freshly ground black pepper\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e \u003c\/b\u003e\u003cbr\u003e Mash the blue cheese with a fork into the buttermilk and sour cream in a small bowl, thoroughly breaking it up. Pour in the vinegar, paprika, and green onion and mix well. Season with salt and pepper, cover with plastic wrap, and let rest in the fridge for at least 30 minutes, so the flavors can marry.\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e3.\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eChocolate and Peanut Butter Brownie Bites\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e [GINA] Can you imagine life without these two amazing ingredients? Who would want that? It would be like having fabulous shoes without a great handbag. Having chocolate and peanut butter is heaven on earth. If you think I talk a lot, give me chocolate and peanut butter and you won’t hear another word out of me! \u003cbr\u003e  \u003cbr\u003e MAKES 36 SMALL BROWNIES\u003cbr\u003e  \u003cbr\u003e BATTER\u003cbr\u003e \u003cb\u003e3⁄4 cup (11⁄2 sticks) unsalted butter\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 cups semisweet chocolate chips, divided\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄2 cup all- purpose fl our\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄2 teaspoon baking powder\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 teaspoon table salt\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄3 cup packed light- brown sugar\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄2 cup granulated white sugar\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 large eggs\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e2 large egg yolks\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 teaspoon pure vanilla extract\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e PEANUT BUTTER SWIRL\u003cbr\u003e (“GET YO SWIRL ON!”)\u003cbr\u003e \u003cb\u003e2 tablespoons unsalted butter, at room temperature\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1⁄4 cup confectioners’ sugar\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e3⁄4 cup smooth peanut butter\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e1 teaspoon pure vanilla extract\u003c\/b\u003e\u003cbr\u003e \u003cb\u003ePinch of table salt\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e Preheat the oven to 350 degrees F. Adjust a rack to the center of the oven.\u003cbr\u003e\u003cbr\u003e Line an 8- by- 8- inch baking pan with parchment or foil, leaving a 2-inch overhang over the edges. Cover the pan with some nonstick cooking spray.\u003cbr\u003e\u003cbr\u003e Melt the butter and 1 cup chocolate chips together in a heavybottomed saucepan set over medium heat, stirring constantly. Remove from heat and cool slightly.\u003cbr\u003e\u003cbr\u003e Whisk together the fl our, baking powder, and salt in a medium bowl. Set aside.\u003cbr\u003e\u003cbr\u003e Once the chocolate is slightly cool, stir the brown sugar, granulated sugar, eggs, egg yolks, and vanilla into the saucepan until smooth. Stir the flour mixture into the saucepan until thoroughly combined. Pour in the remaining cup of chocolate chips.\u003cbr\u003e\u003cbr\u003e To make the peanut- butter filling: beat together the butter, confectioners’ sugar, peanut butter, vanilla, and salt in a medium bowl until smooth.\u003cbr\u003e\u003cbr\u003e Pour the chocolate batter into the prepared pan. Spoon large dollops of the peanut butter mixture evenly across the top of the batter.\u003cbr\u003e\u003cbr\u003e Use the tip of a knife or a toothpick to make pretty swirls with the peanut butter throughout the chocolate.\u003cbr\u003e\u003cbr\u003e Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, and let cool completely on wire rack before cutting into squares.","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46299850703077,"sku":"NP9780307592941","price":28.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307592941.jpg?v=1767740650","url":"https:\/\/k12savings.com\/es\/products\/the-neelys-celebration-cookbook-isbn-9780307592941","provider":"K12savings","version":"1.0","type":"link"}