Neelys Egg Benedict On A Pork Croquette Food

NEELYS NOG

Steps:

• In a large bowl, combine all ingredients. With an emersion blender, mix until creamy removing any lumps.
• Pour into glasses. Garnish with nutmeg and serve.

CREAMED PEAS

Steps:

• Melt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute.
• Add the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes.

EGGS BENEDICT ON A PORK CROQUETTE

Steps:

• In a heavy bottomed skillet, brown sausage over mediium heat. Add a little oil to the bottom of the pan if sausage sticks and break up with the back of a wooden spoon. With a slotted spoon, remove the sausage from the skillet to a bowl.
• Remove the inside of the potatoes and place in a bowl with the Parmesan. Mash with a potato masher until smooth. Add the one, lightly beaten egg, sour cream, 1/4 cup of panko bread crumbs, and season with salt and pepper. Add sausage to the bowl and mix well. With your hands, divide the pork mixture into 1/4 cup portions and flatten so that each croquette is about 1/2" thick.
• Add 1 cup of panko bread crumbs to a 13 x 9" casserole dish and add chopped parsley and stir to combine. Dredge croquettes through the panko mixture. Repeat.
• Heat a heavy bottomed skillet over medium-high heat. Add enough oil to cover the bottom of the pan. Add the croquettes and saute until golden brown and crisp, about 6 minutes per side. Hold in a 200 degree oven while you prepare the eggs.
• Add oil to a nonstick skillet over medium heat untiil hot. Add eggs and fry in batches until the whites are set and the yolks are slightly runny (or cooked to taste). Season with salt and pepper.
• Lay a small handful of baby spinach onthe serving dish and top with warm pork croquette. Top croquette with fried egg and ladle over the Hollandaise Sauce.
• Serve immediately.

NEELY'S BARBECUE CHICKEN

Steps:

• Barbecue Chicken:.
• Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
• If Cooking Inside:.
• Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.
• Place into a preheated 350 degree F oven for 45 minutes.
• If Grilling Outside:.
• Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
• Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.
• Neelys Italian Dressing:.
• Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
• Makes 1 1/2 cups.
• Neelys Barbecue Seasoning:.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Neelys Barbecue 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.