ROASTED LAMB CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
- Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
- Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
- Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
- Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
- Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.
FRIED MOZZARELLA BALLS WITH MARINARA CREAM SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
- Drain the mozzarella and pat dry.
- Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
- Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
- For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.
NEELY FAMILY SPICY FRIED CHICKEN
I haven't tried this recipe yet, but then again, every recipe I have tried from the Down Home with the Neelys show on the Food Network has been a hit. Let me know what you think.
Provided by Cristina Barry
Categories Chicken
Time 2h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper and place in a casserole dish.
- In a nonreactive bowl, mix buttermilk, hot sauce and cayenne.
- Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
- Preheat a deep-fryer to 350 degrees F.
- Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper.
- Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
- Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat.
- Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
Nutrition Facts : Calories 531, Fat 23.1, SaturatedFat 6.9, Cholesterol 111.3, Sodium 322.6, Carbohydrate 42.9, Fiber 1.7, Sugar 6.3, Protein 35.6
THE NEELYS BUTTERMILK BAKED CHICKEN
Delicious, homestyle southern chicken. Zippy, tangy, crunchy- what's not to love? I posted this recipe because I wanted the nutritional content, it came from Food Network's "Down Home with the Neelys."
Provided by mrsmeador
Categories Chicken
Time 13h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
- Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.
Nutrition Facts : Calories 921.4, Fat 57.8, SaturatedFat 18.6, Cholesterol 276.6, Sodium 848.8, Carbohydrate 21, Fiber 0.7, Sugar 8.2, Protein 75.8
DOWN HOME WITH THE NEELYS GREENS AND BEANS
I saw this show this morning and thought it looked interesting. Recipe courtesy The Neelys Show Episode: Loungin' and Lunchin'
Provided by Luvs 2 Cook
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes.
- Add the red pepper flakes and salt and pepper; stir until fragrant.
- Add the kale and let saute until it cooks down slightly.
- Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
Nutrition Facts : Calories 254.6, Fat 8, SaturatedFat 1.2, Cholesterol 1.4, Sodium 86.4, Carbohydrate 35, Fiber 7.8, Sugar 2.3, Protein 12.9
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