Sunday Carolina Crab Boil with Mayberry Whiskey!

We missed celebrating the 4th with the family but we won’t miss out on celebrating the 10th which is our Bahamian Independence Day!  

What better way to celebrate than to throw a little bit of Carolina in with the Islands and prepare a crab boil but really tweak it and spice it up.

Time with family trying new and old recipes that have been passed on from generation to generation are to us, one of lifes sweetest treasures.

Let’s get HIGGY with it!!!😀

· 1 package (14 ounces) smoked turkey sausage, cut into 1/2-inch slices

· 2 cartons (32 ounces each) reduced-sodium chicken broth

· 4 cups water

· 2 cups of premium Mayberry Whiskey or 1-1/2 cups additional reduced-sodium chicken broth

· 1/4 cup seafood seasoning

· 5 bay leaves

· 4 medium ears sweet corn, cut into 2-inch pieces

· 1 pound fingerling potatoes

· 1 medium red onion, quartered

· 2 pounds of snow crab legs and mud bugs

· Pepper to taste

  • Apple Coleslaw

    3 cups chopped cabbage
    2 unpeeled Granny Smith apple, cored and chopped
    1 carrot, grated
    1/2 cup finely chopped red bell pepper
    2 green onions, finely chopped
    1 tablespoon of stone ground mustard
    1/3 cup mayonnaise
    1 tablespoon lemon juice, or to taste

  • Grandma Brocks Boiled Shrimp

    5 lbs. of shrimp
    2 cups of whiskey
    1 quart of vinegar
    1/8 cup of cayenne pepper
    1/2 cup of black pepper
    2 tablespoon of celery seed

From Monk to Moonshiner! May I introduce Vann McCoy, my new favourite thing in Mt. Airy!

Each recipe today has been blessed with some Mayberry Spirits. Our preference today is the Premium Whiskey, aged two weeks in toasted oak barrels with toasted oak chips.

Happy Cookin and Drinkin!

Beth & Allan