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LOW COUNTRY BOIL Serves 16Ingredients 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

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