Down Home With The Neely's

Grilled Asparagus with Barbecue Butter

2 pounds large asparagus, trimmed
1 teaspoon Neelys BBQ seasoning, recipe follows
1 tablespoon olive oil
Salt and pepper

Barbecue butter
1 tablespoon Neelys BBQ seasoning, recipe follows
1 stick butter, slightly softened

Break off ends of asparagus.

For the butter: Mix rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate.

Preheat grill. If using a stovetop grill, use medium-high heat. Gently toss asparagus with seasoning, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter. Makes 4 to 6 servings

Neelys BBQ Seasoning
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Mix ingredients together and store in an airtight container for up to 6 months.

The Neely's Shrimp and Melon Salad

Salt
1 pound shrimp, cooked-peeled and deveined
1 lemon, juiced
3 pounds seedless watermelon, rind removed, cut into chunks
1 honeydew, rind removed, cut into chunks
1/2 red onion, sliced thin
1 jalapeno, chopped

Honey-Lime Vinaigrette:
2 tablespoons fresh lime juice
1 teaspoon honey
4 tablespoons olive oil
Salt and freshly ground black pepper

Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking.

In a large bowl, combine watermelon, honeydew, onion and jalapeno. In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper. Drizzle over melon salad and toss to combine. Makes 4 to 6 servings

The Neely's BBQ Turkey Meatloaf

1 tablespoon Neelys' BBQ Seasoning, recipe follows
1 teaspoon crab boil seasoning, (recommended: Old Bay)
3 tablespoons soy sauce
1 large egg, lightly beaten
1 1/2 cups Neelys BBQ Sauce, reserving 1/2 cup for the top, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 cup chopped red onion
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 pounds lean ground turkey
1 1/2 cups bread crumbs

Preheat the oven to 350 degrees. In a large bowl, mix BBQ seasoning, crab boil seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.

In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.

Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.

Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes. Makes 6 to 8 servings

Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.

Neelys BBQ Seasoning:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups

The Neely's Get Yo' Man Chicken

2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves

Heat the oil in a 12-inch skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve. Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.

Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley. Makes 4 to 6 servings

The Neely's Key Lime Bars

Cookie crust
1 cup unsalted butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
Pinch kosher salt

Lime Topping
4 large eggs, lightly beaten
2 cups sugar
6 tablespoons all-purpose flour
1/4 cup fresh lime juice (or bottled key-lime juice), plus 2 tablespoons
2 teaspoons lime zest, grated
Confectioners' sugar, for garnish

Preheat the oven to 350°. Spray the bottom and sides of a 9×13-inch cake pan with nonstick spray.

To make the crust, combine the butter and confectioners? sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute, until well combined.

Transfer the dough to the prepared pan and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cool on a baking rack.

To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.

Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator. Makes 6 servings