Macon Magazine

JUNE/JULY 2013 MACON MAGAZINE I 97 SCALLOPED POTATOES 2 pounds Yukon Gold potatoes 11/2 cups of heavy cream 3 sprigs of fresh thyme 3 cloves of garlic, chopped 1/2 teaspoon of freshly grated nutmeg Parmesan cheese Peel and slice potatoes into half-inch slices. Heat cream, nutmeg, thyme and garlic on stovetop. Butter a large casserole dish and when cream has heated pour a small amount on bottom. Layer potatoes. On each layer add salt, pepper, Parmesan cheese and more cream. Repeat process. Cover, leaving a small space for steam to escape. Bake at 400 degrees for 40-45 minutes. Uncover near end so potatoes will brown on top. 2 hours prior to grilling remove from fridge and rub with olive oil, salt, pepper and Montreal steak seasoning, or hearty beef rub. Grill all 4 sides on a very hot grill forming a crust on the meat. Reduce heat and grill, bone side down, until you reach an internal temp of 120. May take anywhere from 1 to 4 hours depending on the size of the roast. Remove and rest for 15 minutes prior to slicing. Shep uses iGrill with his iPad for easy temperature reading while he is away from the grill. Horseradish Sauce 2 parts sour cream One part horseradish Juice from half a lemon Two minced garlic cloves Salt and pepper Mix together and season to taste. Serve with meat. Compound butter for baguette Soen one stick of butter Mix with chopped chives and rosemary (Or whatever fresh herbs you have available!) GRILLED STANDING RIB ROAST BRUSSELS SPROUTS Trim stems and outside leaves from one bag of sprouts. Cut in half. In a mixing bowl marinate the sprouts for 1 hour in 1/2 cup olive oil, 1 tablespoon minced garlic, 1 tablespoons chopped shallots, 1 teaspoon dried or 1 tablespoon chopped fresh basil, and salt and pepper to taste. Sauté in heavy skillet until sprouts begin to brown. You may need to use additional olive oil, and try to keep from burning garlic and shallots. Transfer skillet to a 325-degree oven for 10+\- minutes to finish. SHEP'S RECIPES

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