Macon Magazine

BEN'S RECIPES BROILED SQUASH Squash, thinly sliced Romano Cheese Butter Parsley or your favorite herb Garlic Salt Pepper Cut the squash length wise into planks about a ¼" thick. Place squash on a banking sheet. Melt butter, and use a pastry or basting brush to brush the butter on the squash. Sprinkle the squash with all of the above seasonings. Top with shredded Romano cheese, and broil until the cheese is lightly browned. BLUE CHEESE ROASTED TOMATOES 1- 4 to 5 ounce block of blue cheese Ritz Crackers, crushed Green onion, chopped to taste 5 slices bacon, cooked and chopped 1/2 cup unsalted butter, softened 6 tomatoes In a large mixing bowl, combine first five ingredients together.The amount of crackers varies, but include enough to bind the butter and blue cheese. Cut the tomatoes in half, and place face up on baking pan or ceramic dish. Patty the blue cheese mixture to cover the top of the tomatoes. Bake the tomatoes for about 10 minutes, finishing on broil to brown the cheese mixture on top. Note: Remaining cheese mixture will keep in the refrigerator for 3-4 days. AUGUST/SEPTEMBER 2013 DUCK POPPERS Duck breasts Lime Juice, fresh or bottled Canned, pickled jalapeños - sliced Brown Sugar Maple Bacon Toothpicks Cut the duck breasts into quarters, and marinate them overnight in a mixture of half lime juice, half jalapeño juice. Wrap the duck breast quarters in bacon with a jalapñno slice, and use a toothpick to bind together. Do this with each piece of duck meat. Toss the duck poppers in brown sugar coating them heavily. Grill on low heat until done. Duck is meant to be served rare. MACON MAGAZINE I 121

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