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August 16, 2023/Page 340 ^SSS) ^jjj^ ^SSS^ ^SSS^ ijI|tP ||C-0 ^SS^ 4jjj^ ^SSS^ ^SS3^ ^SSS^ ^SSS^ PIOSKIN PREVIEW/2023
Can GSU's Defense
By Mike Branch
Sports Editor
sports 7 advance@gmail. com
Georgia Southern
University has undergone
a whirlwind change of
styles recently as they have
moved from their tradi
tional power running game
to a passing team. Head
Coach Clay Helton will be
in his second year in charge
and looks to keep moving
the program in the right
direction.
Can they have another
good season? That is yet to
be seen, but they will need
to again rely on the transfer
portal as they build their
new program. Davis Brin is
a big pickup at quarterback
as he comes in from Tulsa.
He has strong arm and
could put up some big
number for the Eagles this
year. They also got Beau
Allen from Kentucky who
is going to push him and
there could be a real quar
terback battle.
They will again have a
solid receiving crew with
Khaleb Hood leading that
pack. Derwin Burgess will
also get his name called a
lot. Another Kentucky
transfer, Keaton Upshaw,
at tight end could be an
other big pickup for GSU
as he has solid talent.
They will return lead
ing rusher Jalen White,
who came close to break
ing 1,000 yards last season.
OJ Arnold will also be
called on to run the ball,
but he will also be used in
the passing game as well.
A bright spot for the
Eagles should again be the
offensive line who were
one of the best in the na
tion against the sack. Brian
Miller, Bryson Broadway,
Khalil Crowder, and Chan
dler Strong are all big guys
up front. We will also see
freshman Bryce Miller, a
local guy from Wheeler
County, get some snaps on
the offensive line this year.
On the other side of
the ball the defense needs
to be improved this year.
GSU has a new Defensive
Coordinator this season in
Brandon Bailey. They need
to do better with their pass
rush to take some pressure
off of the secondary. The
front line wasn't able to
Savory sandwiches
for tailgate fun
Fall marks the start of foot
ball season. Game day experienc
es are made even more enjoyable
by hosting or attending a tailgate
in the parking lot of the stadium.
Tailgate supplies must be
brought to the tailgate the day
of the game. That includes food,
which is often prepared at home
and then cooked on-site. This
recipe for "Ultimate Steak &
Mushroom Sandwiches" from
Laurie McNamara's "Simply
Scratch" (Avery) can be prepared
at home and then put together at
the stadium lot. These delicious
sandwiches can be easily cut into
small pieces and served as slider-
type appetizers.
Ultimate Steak &
Mushroom Sandwiches
Makes 4 6-inch sandwiches
11/4 to 11/2 pounds rib-eye steak
1 cup Balsamic Herb Dressinade
(see below)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large sweet onion, halved and
thinly sliced
1 pint cremini mushrooms, cleaned
and sliced
Kosher salt and freshly ground
black pepper (optional)
1/2 cup crumbled blue cheese
11/2 cups grated provolone cheese
4 6-inch hoagie bungs, split
Mayonnaise
Balsamic Herb
Dressinade
2 cloves garlic, minced
1 tablespoon chopped fresh basil or
1 teaspoon dried
2 teaspoons chopped fresh
rosemary, or 1 teaspoon dried
1 teaspoon chopped fresh thyme, or
1/2 teaspoon dried
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black
pepper
2 teaspoons Dijon mustard
6 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 cup grape-seed or olive oil
In a 1-pint glass jar, combine all
the ingredients. Secure the lid and
shake until combined. Let stand for
30 minutes before using. Refrigerate
any unused dressing.
Place the steak on a small
rimmed baking sheet and freeze
for 20 minutes so it's firm and par
tially frozen. Holding a sharp knife
on a slight angle, going against the
grain of the meat, slice into very thin
strips.
In a large resealable bag or a me
dium bowl, marinate the steak in the
dressinade for 30 minutes.
On a griddle or in a 12-inch
cast-iron skillet, melt the butter with
the olive oil over medium-high heat.
Add the onion, toss and spread out
in an even layer. Once the onion
starts to soften, add the mushrooms.
Cook until soft and slightly caramel
ized.
Using tongs, remove the steak
from the marinade (allow excess to
drip back into the bag or bowl) and
place on the griddle, toss with the
onions and mushrooms, then spread
in an even layer. Allow the steak to
sear, forming a crust, for 4 to 6 min
utes, then flip and cook for 4 to 6
minutes more.
Season with a pinch of salt and
pepper, if desired, and sprinkle with
the blue cheese and provolone. Turn
off the heat on the griddle or remove
the skillet from the heat and cover
with a domed lid or tented foil to al
low the cheese to melt quickly.
Toss one last time so the cheese
is mixed throughout. Divide the
steak mixture among the crusty hoa
gie buns. Serve immediately.
Improve?
bring any real help in from
the portal so this could
again be a problem for the
Eagles. They also lost a
couple of key players in the
secondary to Virginia Tech
and TCU.
They should be good,
though, at linebacker.
Marques Watson-Trent
and Khadry Jackson will
again record a lot of tackles
this season for GSU. They
also brought in Tarian Lee
from Texas A&M and Da-
von Gilmore from Wing
ate, who will both help out
that crew.
Up front they will re
turn Latrell Bullard and
Kristian Varner, but they
will have to get more pro
duction from the rest of
the defensive line.
GSU will have a tough
schedule in conference and
also will have some tough
out of conference games
including The Citadel and
Wisconsin.
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