Dairy Free

Amaranth was a primary source of protein and an essential part of the diet for the pre-Hispanic population of Mesoamerica. It was often described as the “golden grain of the gods.” The seeds from the plant are considered one of the most nutritious grains and are a good substitute for wheat for those on a gluten-free diet. I like it simply for the flavor. I think it’s pretty awesome that the conquistadors forbade its cultivation because it was associated with human sacrifice, and yet, because of some “rebels” who valued the importance of their culture and traditions, it is still around thousands of years later. That surely should not go unnoticed! You can buy amaranth fl our and puffed amaranth in some health or specialty food shops and online (see Sources).

Theobroma cacao, the botanical name meaning “food from the gods,” captures the magnificent essence of the cacao bean. It’s the perfect way to start the journey through the sweets of Mexico because it is also considered one of the most important contributions from the land to the world. Cacao was consumed by the Olmecas as early as 1500 B.C.E. Mayan priests used it for religious rituals, mixing it with chiles, vanilla, and honey. The Mexica indians consumed it hot or cold and mixed it with ground corn, vanilla (the orchid and the bean), magnolia flowers, achiote, allspice, or honey, and used the bean as currency. It was (and continues to be) energetically beaten with a molinillo, poured from up high so it is foamy, and often taken in ceramic cups or jícaras (gourd bowls). In Mesoamerica, the fruit of the cacao symbolized the human heart, and the ground toasted bean symbolized the blood. Moctezuma Xocoyotzin offered the first chocolate beverage to Hernán Cortés. Cortés sent cacao to Europe as a tribute to Spain, explaining the different uses and the importance it had in Tenochtitlan; it quickly became the preferred beverage of the king. In Mexico, chocolate remains an ingredient used primarily in beverages. Its importance has lasted many centuries, and there are many different kinds of chocolate mixtures. Many places preserve the tradition of slowly toasting the beans on a comal, peeling them (an atole is sometimes made from the shells), and grinding them by hand over a warm molinillo; others go to a community mill. Either way, most mix it with sugar and cinnamon (the cinnamon is also toasted and ground, in most cases). Then tablets or balls are formed from this granular mixture and left to dry in the shade. The ones with almonds, vanilla, and/or spices are usually reserved for special occasions. I wanted to make my own in a modern kitchen using a food processor because much of the hot chocolate that is exported doesn’t have almonds and uses artificial flavoring (luckily, though, a couple of really good brands are becoming more available); I was very happy with the results. You can make the hot chocolate with water or milk and use a whisk if you don’t have a molinillo, but make sure it is really frothy and hot when you drink it.

This dish is the king of all veggies. Turnip greens, kale, Swiss chard, and mustard greens all join forces in a hearty, healthy side dish. Putting them all together may go against your style, but, trust us, the combo is surprisingly delicious. (Just ask the girls; they were skeptical at first, too.) As you know, we can all use more veggies!

Our girls are huge lovers of green beans, so they are a must-have on the menu. (We try to accommodate everyone in some way or another.) Of course, the smokiness of the pig doesn’t hurt, either

GINA Kale is my newest and most charming friend. It’s in the green-veggie family, but is often overlooked. Boy, are you guys missing out on this one. Preparing it is very easy: all you do is chop some garlic, sauté it in some olive oil with red-pepper flakes for a kick, add in some salt, pepper, and broth, and steam. Now, we all can use an easy dish to prepare on such a busy day . . . so I gift you with this one.

GINA Fried turkey was and is very big in the South. I watched Mama Callie make it many a time, and I was always thinking she was going to burn herself or the house down! She’d rub the spice mixture all over the turkey and into the cavity. (Hmm . . . I always thought Pat was the first spice-rub master, but maybe not.) When you fry a turkey, you are sealing all those herb flavors and juices right in. You also get outrageously crispy skin. Pat likes to fry with peanut oil, because of its high smoke temperature and great flavor. Try it; it’s easier than you think (see note), and leaves your oven free for all your side dishes!

Corn on a stick? Did somebody say big-kid treat? Don’t forget the mayo: you’ll need to make the chile powder and cayenne stick. No grill? No worries, you can go the old-school route with a hot cast-iron skillet.

A great dressing is the key to an outstanding potato salad. And let me tell you: in our version, this German lady is wearing a nice dress. Y’all know Gina dresses well, too, and once she adds her signature “pig,” this salad is a stand-out, even among the best potato salads in Memphis.

PAT I can eat grilled sausage all by itself: there is something about the mix of pork and spices that just makes my belly happy. Now, I can also eat grilled peppers and onions all by themselves—or as a veggie side dish. Combine the two, however, and it’s “Look out!” (I like to add spicy Creole mustard for a little extra kick.)

Everybody likes something to munch on for extra energy, or to accompany that glass of wine earned by a day of unpacking! You may think you’ll never find ancho-chile powder, but McCormick packages it, and it is readily available at most grocery stores. It’s really important to keep the heat on low in this recipe, because the nuts and spices are inclined to get too brown.

Assure your neighbors that they won’t have to dig out the grill immediately to slap this dry rub on steaks (although you wouldn’t mind if they did!). The mixture can be kept in a clean, airtight jar for up to 3 months.

Filled with the energy of oats and the antioxidants of blueberries, this is the mix for a kick-ass day. Keep it on hand and nothing can stop you. What’s nice is, it’s not too sweet, not too fatty, and really flavorful. It’s just right; and when you’re away from your family or what’s familiar to you, this kind of homemade love will soften the blow.

PAT: Y’all know I’ve got to be smoking something for every summer holiday. No hickory chips for this bird: apple chips soaked in water and spread over hot charcoal will create a sweet, smoky flavor that’s just right. This citrus marinade works well with the apple chips, and will keep the bird nice and moist.

Smoky bacon wrapped around shrimp spiced with Neely’s barbecue rub and garlic creates a sensuous dance of flavors on your tongue. But the real romance of the dish is that you can feed your partner these bite-sized delights.

GINA These pot stickers are ideal appetizers for the ladies. They look like cute little presents. They can be prepared early and kept warm for serving. They’re also flavored with soy, sesame, and a bit of our Neely “medicine”—cayenne pepper. Finally, they’re made with ginger—a tonic of sorts to settle our stomachs after the cocktails and conversation.

PAT Every Fourth of July, Mama Neely made her famous baked beans: she’d brown ground beef and then doctor that beef with molasses, brown sugar, and plenty of spices. Let me tell you, those beans were good. And so are these. We’ve found that using smoked sausage in place of the ground beef (or pork shoulder, as in our restaurant recipe) adds a smoky depth to the dish. Once you make these beans, there is no going back. If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama’s way is best.

PAT My brothers and I are all “bourbon men.” We take ours neat, or lacquered to our ribs. Enough said. GINA I can’t believe I ended up with a bourbon-and-ribs man. Growing up, we always had chicken, hot dogs, smoked sausages, and burgers, but for some reason the ribs were always center stage. The women in my family were often throwing some crazy ingredient or other into their rubs and sauces—and don’t you know that we kept bourbon as one of them. We always had bourbon around for “ailments,” and not just the cooking kind. So what do I do? I go and marry a rib-grilling bourbon lover—was my life being planned even then? To this day, ribs and bourbon are like the “main act” in my life! Remember: in all grilling, the sauce and the rub must work together, like a good marriage. And when smoking those ribs, Pat will remind you to keep the heat “low and slow.”