Unless you are from Memphis or Nashville your first introduction to the Neelys and their infamous BBQ restaurants was probably through the Food Network, but this vivacious couple has been cooking up a storm together for over 15 years.  They love to cook and they love to eat; their new cookbook is a celebration of both.  High School sweethearts Pat & Gina Neely had their first foray into television when they were discovered by those handsome Deen Brothers (as in “my mama is Paula Deen”) on a Food Network special, next thing you know they were showing up in kitchens and living rooms across America on the Food Network, but trust me it wasn’t that easy.  This is a hard working family that has rightfully earned every bit of success they have.

Best known for their “Memphis” BBQ this latest venture isn’t your typical BBQ book, oh sure there is enough BBQ in it.  But it really is a family cookbook, almost like a scrapbook filled with photos of the couple and their family, personal anecdotes, and the story behind their restaurants. There are tons of recipes for good old fashioned southern food with a modern twist.  I am still working my way through this book, but already I can tell you that the Barbecue Spaghetti (see recipe below) and Two-Potato Salad with Creole Mustard, Bacon, and Arugula (see recipe below) are now family favorites.  Do yourself a favor and bring a little of that Neely’s southern charm into your home with this new cookbook, you will be so glad that you did.

Barbecue Spaghetti

From Down Home with the Neelys by Patrick and Gina Neely. Knopf 2009

Pat: A passion for pasta via Memphis equals . . . barbecue spaghetti?!? Initially, our customers were skeptical about trying this dish-that is, until Tony and I started giving out free samples to everyone who came through the door. After about two weeks, the sampling wasn't necessary, because people were hooked. These days we go through about 200 gallons of barbecue spaghetti a week; people from all over the country go wild for the tangy, saucy noodles tossed with smoky chunks of meat (it's become one of our best- selling dishes). And we promise, after making this dish, you'll understand why. Serve it as a side dish (with barbecued or roasted meats) or a meal.

• 2 tablespoons olive oil
• 1/4 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 2 garlic cloves, minced
• 4 cups Neely's Barbecue Sauce (see below)
• 2 pounds cooked spaghetti
• 2 pounds smoked pork, beef, or chicken, coarsely chopped (see note)
• Hot sauce, as desired (optional)

NOTE: You can also use grilled or roasted meat, although it won't deliver the same smoky flavor.

Heat the olive oil in a large skillet over medium heat. Add the onion, green pepper, and garlic, and cook, stirring frequently to prevent from sticking, until the vegetables have softened, 3 to 4 minutes. Reduce heat to low, stir in the Neely's Barbecue Sauce, and simmer for about 5 minutes, until slightly reduced. When you're ready to serve the dish, add the spaghetti, smoked meat, and hot sauce, if desired, and toss well to combine.

SERVES 8 TO 10

Neely's Barbecue Sauce

From Down Home with the Neelys by Patrick and Gina Neely. Knopf 2009.

Pat: My brother Tony has a terrific palate, and his true genius is in having developed the right "tempo" for our barbecue sauce-and, boy oh boy, he never lets us forget it! This recipe, which includes Neely's Barbecue Seasoning and eleven other ingredients, became one of the keys to our success as restaurateurs. Now it can be the base of your own kitchen success. Memphis barbecue sauce is known for its sweet and tangy tomato base. Ours keeps true to that tradition, striking a perfect balance between the sweet (we use brown and white sugar), the tangy (cider vinegar), and the tomato base (good ole ketchup!). Any self-respecting Memphis pit master will tell you that the sauce must complement the meat without overpowering it, and ours does just that.

At the restaurant we simmer the sauce for five hours, and we always taste the blend before cooking it, making sure we've got all the ingredients working. Over the years, we've learned that if it tastes good before it cooks, it's gonna be outstanding after a long, slow simmer. The end result: an insanely thick, rich, and sweet sauce, and the perfect adornment for any rack anywhere.

• 2 cups ketchup
• 1 cup water
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dry mustard powder
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1/2 cup apple- cider vinegar
• 2 tablespoons light corn syrup
• 1 tablespoon Neely's Barbecue Seasoning

Combine all of the ingredients in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

MAKES ABOUT 2 CUPS

NOTE: We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we error on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks for flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.

Two- Potato Salad with Creole Mustard, Bacon, and Arugula

From Down Home with the Neelys by Patrick and Gina Neely. Knopf 2009

Here's a more contemporary take on potato salad: Two kinds of potatoes give it eye appeal and a richer flavor. Tossing the potatoes with arugula and bacon adds a peppery crunch and plenty of smoky goodness (and you know how we feel about the smoke!)-and practically makes this salad a meal. Because sweet potatoes are so dense, and they take a few minutes longer to cook than regular potatoes, we cook them separately. This salad doubles easily for a party, and goes great with barbecued brisket or grilled sausages.

• 4 strips thick- sliced smoked bacon
• 1 pound sweet potatoes, peeled and cut into 1- inch cubes
• 1 pound Yukon Gold potatoes, peeled and cut into 1- inch cubes
• 1 teaspoon kosher salt
• 4 scallions, finely chopped
• 2 celery stalks, finely chopped
• 2 serrano chiles, stemmed, seeded, and minced
• 1/2 cup plus 2 tablespoons mayonnaise
• 2 tablespoons Creole mustard (see note)
• 1 tablespoon finely chopped fresh
• tarragon leaves
• Freshly ground black pepper
• 6 ounces arugula

Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels and set aside. Place the sweet potatoes and Yukon Gold potatoes in two separate saucepans. Cover the potatoes with water (by 2 inches), add 1?2 teaspoon salt to each pot, and bring the pots to a boil over medium- high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon Gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool. Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt, and pepper, and combine. Taste for seasoning, and add more salt or pepper, as desired. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

SERVES 6 TO 8

NOTE: Creole mustard is a whole- grain mustard with a creamy texture and a zippy horseradish flavor. In other words, it's a mustard with a little extra kick, so it's right up our alley!

About Down Home with the Neelys

The Neelys' down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.

Available at Amazon.com

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