Recipes from the Neelys
MANILA, Philippines - Gina and Pat Neely, hosts of Food Network Asia's popular cooking program "Down Home with the Neelys", are set to visit the Philippines next week.
The Neelys own and operate some of Tennessee's best – and most devilishly delicious – BBQ restaurants.
Here, they share recipes of some of their well-loved dishes.
Their show is set to premiere on August 7 at 8 pm on Channel 102 of Cignal Digital TV.
Smoked Paprika Potato Salad
4 large potatoes, cubed (about 3 pounds)
2 ribs celery, finely chopped
1/2 large sweet onion, finely chopped
3/4 cup mayonnaise
2 heaping tablespoons sweet pickle relish
2 tablespoons yellow mustard
1 tablespoon sugar
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
Add potatoes to a large saucepan of cold water. Bring up to a boil, add a nice handful of salt, and reduce to a simmer. Cook until tender, about 20 minutes. Drain and cool.
In a large bowl add potatoes, celery, and onion. In a separate bowl, whisk together mayonnaise, relish, mustard, sugar, smoked paprika, salt and pepper. Fold in the dressing to the potatoes. Cover with plastic wrap and place in the fridge for at least three hours so the flavors can marry together.
Yield: 6 servings
Prep time: 10 minutes
Inactive prep time: 3 hours
Cook time: 20 minutes
Ease of Preparation: Easy
Grilled Portobello Panini
2 large portobello mushrooms, stems removed, gills scraped out, and sliced horizontally into 2 thin pieces
1 small red pepper, seeds and ribs removed and quartered
Olive oil
Kosher salt and freshly ground black pepper
½ cup baby arugula
Herbed cream cheese spread, recipe bellow
1 loaf Ciabatta bread
Heat a grill pan to medium high heat.
Add mushrooms and red pepper to a sheet tray and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from grill and set aside until cool enough to handle.
Slice 2 (4 inch) pieces of Ciabatta bread, then slice in half lengthwise. Spread the herbed cream cheese spread on each piece of bread and pile on the grilled portobellos, red peppers, and arugula on 2 slices of the bread and close the sandwiches.
Place sandwiches on top of hot grill pan and place a cast iron skillet on top to press. Cook for 3-4 minutes then flip and cook 3-4 more minutes on the remaining side. Slice on a diagonal and serve.
Herbed Cream Cheese Spread:
4 ounces low fat cream cheese, room temperature
1 garlic clove, peeled and smashed
2 tablespoons chopped basil
2 tablespoons chopped chives
Kosher salt and freshly ground black pepper
Add all the ingredients to a bowl of a food processor and pulse until smooth and combined.
Yields: ½ cup
Yield: 2 servings
Prep time: 15 minutes
Cook time: 10-15 minutes
Ease of Preparation: Easy
Angel Food Cake and Berry Trifle
22 ounces fresh strawberries (about 5 cups), hulled and sliced
1 (6 ounce) container raspberries
1 (6 ounce) container blueberries
¼ cup granulated sugar
Juice of half an orange
4 cups low fat Greek yogurt (2 %)
¼ cup honey
1 (17 ounce) store bought angel food cake
Reserve a few of the strawberries for garnish. Add berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15-20 minutes, until juicy.
Meanwhile, prepare the other ingredients. Add yogurt to a bowl and add honey. Give the yogurt a stir with a spoon to mix the honey and so it smoothes out and will be more spreadable.
Using a serrated knife, cut the angel food cake into large chunks and add about a third to the bottom of a medium sized trifle dish. Add a layer of the syrupy berries then a layer of yogurt. Repeat the layers until you have no more remaining ingredients. Finish the top with a few spoonfuls of yogurt in the center and the fresh strawberries.
Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.
Yield: 8 servings
Prep time: 20 minutes
Inactive prep time: 1 hour, 20 minutes
Ease of Preparation: Easy
