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    Pat Neely: In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation to generation. That’s certainly the case here. Our Barbecue Seasoning and Barbecue Sauce have evolved over time, and the versions that follow have benefited from the contributions of countless kin through the years. Now that we are passing our family secrets along to you, it’s your job to share them with others. We enjoy changing up recipes and seeing what happens, and we encourage you to do the same. Who knows? You may come up with a secret sauce or rub that’s better than our own! Of course, the keys to full-flavored barbecue–indeed, one of the keys to any great-tasting dish–are fresh ingredients and spices. Don’t be reaching in the back of the cupboard for some tired old tin of paprika. You want great ribs? Start with fresh spices. Everyone down South knows that a good grill seasoning (or “dry rub,” as it’s called in Memphis) begins with paprika. We use the basic paprika that is not labeled “sweet” or “hot.” The flavor is subtly sweet, rich, and yet mild, so it blends beautifully with grilled meats. Sugar and onion powder provide a sweet and savory counterpoint. Keep in mind that you will be cooking over charcoal and hickory (or your preferred wood), which will add tremendous flavor to the meat. For that reason, this seasoning blend is fairly simple and straightforward. For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb and “breathe in” the flavors.

    Recipe #417823

    This recipe doubles or triples really easy. I make it to take to office parties and family outings. You can adjust the amount of pepper to make it as spicy as you want. At our house, we tend to like things a little spicy, so I have cut the amount of pepper down so that it won't burn your mouth. Sometimes I use this as a substitute for potato or pasta salad. Try making it with low-fat mayonnaise for a lighter salad.

    Recipe #373018

    Halibut is a meaty fish whose silky texture and relative fattiness make it a great match for this Guigal Hermitage Blanc. Basil is an herb that gives an impression of sweetness without actually being sweet; creating a basil-infused oil provides additional richness. Cooking fish inside a parchment-paper packet intensifies its taste and envelops the fish in a cloud of fragrance that is released when the parchment is cut for serving.

    Recipe #417740

    Grated lime zest and lime juice provide a burst of flavor in this recipe and echo the citrusy palate of the Torrontés. The wine’s acidity balances the assertive flavors of cilantro, jalapeño chili and green onions, while the shrimp and mayonnaise add richness to the dish but won’t overwhelm the wine. You can cook the shrimp on an outdoor grill, as directed below. Alternatively, use a stovetop grill pan, or sauté the shrimp in a little olive oil or canola oil. Williams-Sonoma

    Recipe #417743

    I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe has been enjoyed by my family and friends for many years and now it‘s time for you and your family to enjoy it."

    Recipe #369214

    In this easy recipe, a pan sauce that incorporates lemon, capers and butter is prepared quickly and then served over pan-seared white fish. The lemon and capers balance the wine’s natural acidity, while the butter creates a silky texture to match the body of this Chenin Blanc. Simple steamed vegetables are a good accompaniment for the fish. Williams-Sonoma

    Recipe #417802

    I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe has been enjoyed by my family and friends for many years and now it‘s time for you and your family to enjoy it."

    Recipe #369210

    Chef's note: These bruschetta should be prepared at the last minute. Do use a good quality salt and extra virgin olive oil for this recipe as it makes all the difference in the world. I like adding slices of fresh mozzarella to this yummy dish. I got this recipe from Michael Chiarello's NapaStyle website. I love saving my favorite recipes on Zaar!

    Recipe #397706

    Fresh figs and blue cheese are among the ingredients in this elegant spinach salad with warm bacon dressing. This is a great salad for a dinner party or special occasion meal.

    Recipe #453281

    This has really become my favorite place to store my favorite recipes. Not real sure where I got this recipe.

    Recipe #302464

    I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe is my absolute favorite. I apologize, but I love cream sauce recipes. I know I’m getting up there and should slow down a bit but I can’t seem to help myself especially when it comes to this recipe. Enjoy!" Feel free to add sautéed shrimp, chicken or broccoli to this sauce.Serves 4 people.

    Recipe #369333

    Some spend years becoming a great cook. Others spend 25 minutes. This is one of our favorite easy weeknight dishes using ramen noodles. You can vary the vegetables in this dish to suite your own taste. Enjoy.

    Recipe #451174

    Don't we all just love Spaghetti Carbonara! This recipe was inspired by the movie eatpraylove and Classico. Light Alfredo from Classico is everything an Alfredo should be -- only lighter.

    Recipe #455566

    Angel hair pasta and chicken strips with herbs in a spicy broth-based soup. Easy recipe similar to the traditional non-spicy version.

    Recipe #440029

    This recipe originally appeared in TABLE Magazine’s Spring 2007 Issue.

    Recipe #391443

    I'm not real sure how I came about this recipe, but I think I was watching the Food Network and someone there was visiting BB King's place in Memphis, TN. I had to listen really hard and this is what I came up with. This sauce is to die for! We make it everytime I fry catfish and there is never any left over. We even use this recipe for our fish tacos. Serve with a nice cole slaw. YUM!

    Recipe #302471

    This lovely and satisfying main course uses light coconut milk, Thai red curry paste, and jalapeño chili for lots of flavor and spice. From Bon Appétit | May 1998.

    Recipe #391472

    A very hearty salad that will surely please your family. I have used bagged tortilla chips in place of the 8 corn tortillas. Saves some prep time and cuts down on the heat in the kitchen in the summer. You can use more or less chipotle chili powder to suit your taste. We like our food spicy, so I tend to use more than what is called for.

    Recipe #476674

    Found this while I was desperate for a NEW recipe using Rotisserie Chicken. I love using Rotisserie Chicken from my grocery deli. So much easier and quicker to prepare a wonderful meal for my family when I get home from a long day at work.

    Recipe #437456

    I must confess that I have always adored these uncooked, boozy little Christmas balls, a sort of mock truffle, made from ground cookie crumbs, nuts, liqueur, and corn syrup. This recipe is the ultimate version after many holiday seasons of experimenting. They require at least a week of aging, tucked away in a tin out of sight and out of mind. Once unveiled they are the perfect sweet to end a gala evening.

    Recipe #404860

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