LOW COUNTRY BOIL
Serves 16
Ingredients
- 24 oz beer
- ¼ cup salt
- ½ cup Old Bay seasoning
- 5 lb small new potatoes
- 3 lb fully cooked smoked kielbasa, cut into 1-inch chunks
- 8 ears fresh sweet corn, husks removed and broken in half
- 8 lb head-on whole shrimp
- 1 stick unsalted butter, softened
- 1 cup cooking liquid, reserved
- ½ cup chopped Italian parsley
- Lemon wedges
Steps
Fill one very, very large stockpot with water. Add the beer, salt and Old Bay and bring to a boil.
Add the potatoes and sausage to the pot. Cook for about 10 minutes. Add the corn. Stir and cook for another 5 minutes. Finally, add the shrimp to the pot and cook until just done, about another 3 minutes or so. Scoop out 1 cup of the cooking liquid and reserve. Drain off and discard the remaining liquid and dump the contents on a picnic table lined with newspaper (or into a disposable aluminum pan).
Whisk the softened butter and reserved cooking liquid in a medium bowl and drizzle over everything. Garnish with chopped parsley and lemon wedges.
SOUTHERN STYLE CREAMY COLE SLAW
Serves 8
Ingredients
- 1 Large head of Cabbage, shredded
- 1 Large red bell pepper, julienned or diced
- 1 Carrot, shredded
- ½ small Vidalia or other sweet onion, finely minced
- ¾ cup mayonnaise, homemade if possible
- 2 Tablespoons sour cream
- 2 Tablespoons sugar, or to taste
- 3 Tablespoons white vinegar
- 3 Tablespoons of sweet pickle relish
- 1 Tablespoon dry mustard
- 1 teaspoon celery seed
- 1 teaspoon Chile flakes
- Salt and freshly ground pepper, taste
Toss the vegetables together in a large bowl. Combine remaining ingredients in a medium bowl and whisk together. Spoon dressing over vegetables and mix well. Cover and refrigerate.
COCKTAIL SAUCE
Makes 3 cups
Ingredients
- 2 cups ketchup
- ½ cup prepared horseradish, more to taste
- ¼-½ cup gin, depending on taste
- 1 tablespoon fresh ground black pepper
Combine all ingredients in a medium bowl and whisk to mix well. Taste and adjust seasoning. Refrigerate for use up to a week.
