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Wednesday, June 7,2023
dawsonnews.com I DAWSON COUNTY NEWS I 3B
Make perfect grilled rib eyes
ADLEN
ROBINSON
Columnist
Fewer things are more dec
adent than a tender, juicy,
thick grilled rib eye steak.
Let's talk about rib eyes for a
minute. Yes, a good rib eye
steak is
expensive.
Rib eye is cut
from the “pri
mal section”
of the cow—
that is
between the
cow’s shoul
ders and its
loin. The meat should be
bright red and well marbled.
There is no need to mari
nate your rib eye—salt and
pepper are enough to season
this delectable cut. You want
to grill your steak over hot
coals or over high heat on a
gas grill. Shoot for about 6
minutes per side, and don’t
move it around. Just grill, flip,
and then cook until an instant
read thermometer reads
135-degrees. Pull off your
steaks, top with a generous
dollop of butter and then
loosely tent with aluminum
foil for about 10 minutes.
Slice the rested steak
against the grain into fairly
thick slices. This Italian Salsa
Verde is a perfect topping for
your perfectly cooked rib eye.
You can totally make it ahead,
but let it come to room tem
perature before serving it with
the steak. Enjoy!
Grilled rib eye with
Italian salsa verde
• 2 pounds rib eye steaks
• Butter
• Salt and pepper
Italian Salsa Verde
• 1 cup Italian parsley
leaves, stems removed
• 2 cloves garlic, peeled
and sliced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons capers,
drained
• 2 anchovy fillets,
minced
• !/2 cup best quality
extra virgin olive oil
• 2 tablespoons red wine
vinegar
• 14 teaspoon crushed
red pepper flakes
• 1 teaspoon lemon zest
• 2 tablespoons lemon
juice
In a food processor, add
parsley leaves, garlic, salt,
pepper, capers, and anchovy
fillets. Pulse to combine, leav
ing somewhat chunky. In a
bowl, whisk together olive oil,
red wine vinegar, crushed red
pepper flakes, lemon zest and
lemon juice. Add parsley
mixture and stir to combine.
Cover and refrigerate if mak
ing ahead. Bring to room
temperature before serving
with steak.
Prepare to look like a Chef
rock star. Serve Hasselback
potatoes with your rib eye
steaks and everybody is sure
to give you a standing ova
tion. These potatoes are baked
potatoes fancy cousins. They
are crispy on the outside, and
creamy on the inside. A few
tips: use large Russet pota
toes, peel and soak them in
cold water, use a sharp knife
to cut the potatoes in thin slic
es, but don’t cut all the way
through the bottom of the
potato. The rosemary-garlic
butter truly takes these pota
toes to a new level.
Hasselback potatoes
with rosemary
garlic butter
• 4-6 large Russet pota
toes
• 1 stick butter
• 'A cup olive oil
• 1 small shallot, minced
• 4 cloves garlic, peeled
and sliced
• 2 sprigs rosemary, plus
a little more leaves for
garnish
• !/2 cup Parmesan
cheese, finely grated
Peel potatoes and place in a
large bowl of cold water.
Remove one potato and pat
dry. Cut a thin slice off of the
bottom of the potato so the
potato won’t roll around.
Using a very sharp knife, slice
the potato into thin slices,
being careful to not cut
through to the bottom of the
potato. Place potato back into
bowl of cold water and repeat
with remaining potatoes.
In a small saucepan, com
bine butter, olive oil, shallot,
garlic, and sprigs of rosemary.
Bring to a simmer until butter
melts. Strain the mixture into
a bowl, discarding the solids.
Remove the potatoes from
the cold water and dry with a
kitchen towel. Place the pota
toes in a baking dish and driz
zle them with half of the rose
mary garlic butter. Bake in a
preheated 423-degree oven
for 50 minutes. Drizzle with
remaining butter mixture and
sprinkle with parmesan
cheese. Finely mince a few
rosemary leaves and sprinkle
them on top of the potatoes.
Carrots might not sound all
that glamorous, but these sim
ple and quick glazed carrots
provide the perfect subtie
sweetness to highlight your
decadent rib eye and
Hasselback potato.
Glazed carrots
• 2 pounds carrots
• 4 tablespoons butter
• l A cup brown sugar
• !/2 teaspoon salt
• !/2 teaspoon pepper
Peel carrots and slice them
on the diagonal into '4-inch
slices. In a skillet, melt butter
and add carrots, salt and pep
per. Cook the carrots over
medium heat, stirring often
for about 8-10 minutes, until
tender. Add brown sugar, stir
ring to coat.
Bill Curry, still a class act
Tink and I attended a holiday dinner
party, preceded by cocktails, in a fancy
high rise hotel in Atlanta.
The event was to celebrate the newly
released catalog of
Mercer University
Press, the publish
er, which I have
taken to calling the
best publisher in
America today.
Second, on that
list is the power
house built by five Mississippi universi
ties that rallied together to create an
impressive press.
I love Mississippi’s niche of
Hollywood biographies, mostly of the
Golden Era, which chronicles lives from
the early movie era into the 1960s and
the influence on today’s cinema. My
University of Mississippi Press favorite
is “The Brothers Mankewicz”, the
genius brothers, who won Oscars, for
movies like “Citizen Kane” (Herman)
and “All About Eve” (Joe). It is a beauti
ful triumvirate: A movie lovers’ book,
one for adorers of books and those who
wish to learn more about the art of writ
ing.
Mercer’s catalog is incredibly diverse:
history, novels, true crime, memoirs.
New York publishers prefer reality stars,
celebrities and established authors. The
fledging writer is falling to the wayside
except for exceptional publishers like
these two universities.
Back to the main point of this story:
Tink and I aren’t party people. Unless
it’s for family or friends, we rarely
attend. That’s the mountain oddness in
me, I suppose. We aren’t ones for small
talk. We like big talk.
At the Mercer party, sparkling and
happy with Christmas cheer, we walked
into a room and immediately discovered
that everyone had already bunched into
small groups of four or five. We knew
not one person and the tightness of the
circles made it difficult to interrupt.
My eye lighted on two people I rec
ognized. One was television personality,
Katie Courie (we sat at her table for
lunch the following day). Katie and her
husband, the cordial John Molner, were
laughing with an older couple. The
woman was pretty with thick brown
hair, perfectly coiffed. Her husband was
tall, regal and so lean that his blue win
dow plaid blazer hung perfectly.
It had been over 30 years since I had
seen him but I recognized his angular,
handsome face with clear blue eyes and
thick hair that had turned distinguishing-
ly silver over the decades.
“Tink,” I whispered in a low, happy
tone, “that man talking to Katie Courie
is Bill Curry.”
Puzzled, he looked at me and
shrugged the shoulders of his own blue
windowpane blazer, almost identical to
Curry’s.
“When I was a young sportswriter, I
sometimes was assigned to cover
Georgia Tech where Curry was coach
ing. He was so kind to me.”
That’s understatement. Once, after a
press conference, the reporters
adjourned to the cafeteria for lunch,
spreading out over two tables. Coach
Curry brought his tray to our table and
sat down beside me. Our ensuing con
versation would turn into one of the
most popular stories I ever wrote.
The following morning, I walked over
to Coach Curry and reintroduced
myself. “There is no reason for you to
remember me but I covered you occa
sionally at Georgia.”
He took my hands and gave me a
sweet, teasing look. “It’s not possible.
You’re too young to ever have covered
me.”
I laughed. “Once I wrote about Bobby
Dodd (Tech’s incredible, legendary
coach) and he called me to thank me for
the story. You wrote me a note and said,
‘Coach Dodd NEVER calls anyone.”
Chuckling, he nodded. “That’s the
truth! He didn’t.”
I locked into his kind, blue eyes. “I
will never forget the courtesy you
showed me. I have always rooted for
you, prayed for you in Alabama and
always wanted the best for you.”
He squeezed my hands tightly. “Oh,
my, you have made an old man’s day.
Made me feel good about myself.
Thank you.”
I returned the squeeze. “No, thank
YOU. You made a young girl feel confi
dent about herself. That, I shall never
forget.”
Ronda Rich is the best-selling author of
What Southern Women Know (That Every
Woman Should). Visitwww.rondarich.com
to sign up for her free weekly newsletter.
RONDA RICH
Columnist
FROM 1B
Elliott
Cup Series race at World Wide
Technology Raceway in Madison,
Illinois — just across the river from
St. Louis, Missouri.
Hendrick Motorsports did not
appeal the penalty but did submit a
request for another playoff waiver.
Elliott is set to return for the Toyota/
Save Mart 350 at Sonoma Raceway
on Sunday, June 11.
Corey LaJoie, a full-time Cup
Series driver for Spire Motorsports,
filled in for Elliott in the No. 9 car for
the Enjoy Illinois 300, finishing in
21st position.
As for the other Hendrick
Motorsports drivers, Kyle Larson
drove all the way from the back to
earn a fourth-place finish — doing so
even with a two-tire change late in
the race.
William Byron looked to be a top-5
car early on, but faded late before ral
lying for a eight-place finish.
Alex Bowman, in his second race
since returning from a back injury,
finished 26th at WWTR.
Kyle Busch won the Enjoy Illinois
300 from the pole, surviving a two-
hour weather delay, track-wide tech
nical issues, and multiple late restarts
to win his third race of the 2023 sea
son and for Richard Childress
Racing.
Busch’s victory came exactly 12
years to the day that he and Childress
were involved in an infamous alterca
tion — one that both men set aside
and even made light of when Busch
signed his recent contract with RCR.
FROM 1B
Dewendt
After a tumultuous sea
son that was preceded by a
knee injury and a move
from Forsyth Central,
Dewendt didn’t let the
sting of defeat at Area
bring her down.
In fact, her experience
triggered the opposite reac
tion.
However Dewendt felt at
that moment in the car, she
used it as fuel to motivate
her to work all summer
and fall to become a signif-
icantly stronger golfer
going into her junior year.
“I realized that I still
needed a lot of work to
do,” Dewendt said. “I real
ly worked on my swing
during the summer, played
some more tournaments
during the school year,
and this past year from
January to [May], I
worked on my short
game.”
Fast forward to last
month, and Dewendt not
only achieved her goal of
qualifying for the State
Tournament — she won
the Area Tournament out
right.
And if that wasn’t
enough of an impressive
display, she finished third
at state, even earning a
career-best round of 70 on
the first day.
Her focus and determi
nation on a set goal paid
off and has set her up for
an exciting senior cam
paign.
For Dewendt, her
approach to winning Area
was simple — and unde
terred by poor weather
conditions.
Rio White Dawson County News
Next season, Dewendt and freshman Pearl Hughes will pack a one-two
punch.
“I had a pretty good
[round] that day I felt like,
with the conditions and
everything,” Dewendt
said. “I just wanted to
make pars, not make too
many mistakes, and keep
my focus [without] any
outside distractions.”
Going into the Area
Tournament, Dewendt
said she was initially
interested in helping the
team qualify and did her
best to get close to that
goal.
While the Lady Tigers
as a whole struggled on
the back nine, the team
made significant improve
ments from the previous
year, finishing fifth.
But by the 14th hole,
Dewendt became aware of
her individual position.
Despite being offered the
chance to ride in carts due
to darkening skies, she
persisted in her rhythm —
walking the rest of the
course.
And then to her sur
prise, she found herself at
the top of the leaderboard
going into the clubhouse.
“I didn’t expect to come
out here and win the
whole thing,” Dewendt
said. “I just wanted to go
out there, try my best, and
qualify for state. I just
played my game the
whole time and wasn’t
thinking about all those
extra things.”
Her no-nonsense
approach translated well
into the two-day State
Tournament, where
Dewendt would face stiff
competition — some of
whom were already com
mitted to college pro
grams.
She described her
career-best first day round
as another test of her phi
losophy of focus.
“I knew what was going
on, but I didn’t want to
think too much about it,”
Dewendt said. “Having a
gameplan helps me map
out the whole situation
and focus on the good
places to miss [or] making
sure I’m in the right spot.”
Now, after finishing third
and proving that she could
compete among some of
the best golfers in the state,
Dewendt is carrying that
momentum into a busy
summer schedule full of
challenging tournaments.
As for the Lady Tigers
team as a whole, Dewendt
will be joined next season
by freshman Pearl
Hughes, who has already
made a mark on the junior
levels. Those two will be
looking to help the team
make a collective run to
the state tournament.
“I think it’s definitely a
confidence booster know
ing that I can be as good
as these other people and
not doubt myself as
much,” Dewendt said.
“Knowing I have the abili
ty to shoot under par, be
consistent and compete
with these other girls who
are really good.”
FROM 1B
Homeschool
Additionally, the coaches maintain a strong line of
communication with parents, making it clear that sports
do not take precedence over academics.
All of those combined elements have led to Gillespie
fielding positive feedback from parents.
“A lot of the talk [from parents] has been that they
just appreciate we put the program together and there is
opportunity [for students],” Gillespie said. “A lot of
them appreciate the way we coach. There is a high
expectation.”
Going forward, the Tribe program is planning to field
a middle school football team. In addition to utilizing
homeschool kids, the team may be able to bring in ath
letes from Christian schools that may not have a middle
school program.
For more information on North Georgia Homeschool
Athletics, check out their Facebook page.
FROM 1B
Haynes
And sure enough, that vaunted group would win
both the Traditional and Duals state titles — and
Haynes would just be beginning his successful tenure
with the Tigers.
Through all the years of triumphs, defeats, trage
dies and accomplishments, Haynes always believed
that his athletes — which included both male and
female wrestlers — were much more than any acco
lades they could ever attain.
“Champions are not necessarily [defined by] med
als on your chest,” Haynes said. “If you come each
day and you get better and get back up off the mat
after you’ve been knocked down, I think that makes
you a champion. All these young and women who
wrestled for me are truly champions because they’ve
come through and every time they’ve gotten back up
off the mat.”
Haynes’s time as head wrestling coach came to its
conclusion last month, after DCHS made an adminis
trative decision to move him out of that position and
forge a new era under former Dawson County
Middle School wrestling coach Andrew Grigsby.
At the time of this decision, Haynes was offered
the chance to start up a separate girls wrestling pro
gram, which he has since declined.
Haynes will remain in his position as the varsity
track and field team’s head coach.
“We are appreciative of the many years that Coach
Haynes dedicated to DCHS wrestling, and we are
excited to give coach Andrew Grigsby an opportunity
to take the program to new levels,” DCHS Athletic
Director Bradley Fowler said in a statement made in
late May. “Coach Haynes let us know this week that
he would be focusing solely on track, and we are
appreciative for his dedication to that, as well.”
From coach to mentor to second father, Haynes has
been able to make an imprint in the lives of many
wrestlers over the years. He hopes that his legacy is
one that reflects the depth of his efforts.
“I hope people don’t look at it as just wins and
losses,” Haynes said. “I hope when I leave that peo
ple will look at [my tenure] and say that [I] helped
build young men and women. I hope the character
and integrity of the program is what people see.”