Pat and Gina Neely Whip Up Some Down Home Cooking

Pat and Gina Neely are the husband and wife team from the Food Network's Down Home with the Neelys stopped by live to share some of their favorite recipes with us! The Neelys are in town for the New York City Wine & Food Festival. And you can catch the Neelys Down Home with the Neelys on the Food Network Saturdays at 11am.

For more information on the festival, log onto www.nycwineandfoodfestival.com/2008/index.php.

For more information on Down Home With The Neelys, log onto www.foodnetwork.com/down-home-with-the-neelys/index.html

RECIPES, VIDEO AND PICTURES AFTER THE JUMP...

Pat & Gina Neely Talk About The Wine And Food Festival

Pat & Gina Neely Cook Grilled Flank Steak

Grilled Flank Steak with Gorgonzola Cream Sauce

Grilled Flank Steak with Gorgonzola Cream Sauce
Ingredients
1 1/2 pound flank steak
Salt and freshly ground black pepper

Directions
1. Heat a grill pan to medium heat.
2. Season the steak liberally with salt and pepper.
3. Cook for 6 minutes on each side for medium rare.
(Cook's Note: If you prefer medium, cook for 8 to 10 minutes per side.)
4. Remove from heat, cover with foil to make a tent.
5. Rest for 5 minutes before slicing steak.
6. Cut into 1/8-inch thick slices.
7. Transfer to a platter and ladle on Gorgonzola Cream Sauce.

Yield: 3 to 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Prep Time: 5 minutes

Gorgonzola Cream Sauce
Ingredients
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

Directions:
1. Heat a medium size saucepan over medium heat. Add butter to melt.
2. Saute shallots until tender.
3. Add the heavy cream and let reduce by half.
4. Turn heat to low, add the Gorgonzola and stir until it melts.
5. Season, to taste, with salt and pepper.

Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
Ingredients
1 head garlic
Olive oil
2 pounds red potatoes, washed well and quartered
Salt and freshly ground black pepper
5 tablespoons butter
3/4 cup heavy cream

Directions:
1. Preheat oven to 425 degrees F.
2. Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil.
3. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes.
4. Remove from the oven and let cool.
5. Remove the cloves and mash with a wooden spoon.
6. Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil.
7. Cook until fork tender and drain.
8. Mash the potatoes until smooth.
9. Meanwhile heat butter and cream until butter melts.
10. Add the roasted garlic and potatoes and mash all together.
11. Taste and season with salt and pepper. Serve immediately.

Yield: 3 to 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes

Spiced Chocolate Fondue with Fresh Strawberries

Spiced Chocolate Fondue with Fresh Strawberries
Ingredients
1 pound semisweet chocolate, chopped into chunks
2 cups heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
Strawberries, pretzel rods, and marshmallows for dipping

Directions
1. In a double boiler add chocolate.
2. Melt until smooth and then add the cream. Stir constantly.
3. Once smooth, add the cinnamon and cayenne. Place into a fondue pot.
4. Serve with strawberries, pretzels, and marshmallows.

Yield: 3 to 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes